Lakayanm Restaurant
104 College Dr Unit 8, Orange Park, FL 32065 · Permanent Food Service · License 2001374
What drove the grade
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection3 intermediate (2 fixed on the spot, 1 repeat), 4 basic (1 repeat)-13
- Administrative complaint on Oct 1Counts in full until a follow-up finds the problems fixed-20
- Safety score67
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 1, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No written procedures available. Provided DBPR HR 5030-104.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine test strips for testing the three compartment sink and sanitizer wiping cloth solution.
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
One food handler proof of training certificate missing the trainer's name, certificate number and expiration date. Operator completed the certificate with all required information during inspection.
Fixed on the spotRepeat violationAdministrative complaint
Basic4
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Bowl used as a scoop in container of rice.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters heavily soiled with grease. Operator states is scheduled for cleaning with third party company on Tuesday.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor/wall/ceiling/vent soiled/has accumulation of debris.
Wall to left of fryers is soiled with food debris. Floor at back exit area with dirt and black build up. Fan guard in stand-up reach-in cooler has dust.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
No choking poster available. Provided DBPR HR 5030-105 and operator posted sign.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.