Kiko Ramen Sushi Cuisine
7111 Bonneval Rd Ste 2, Jacksonville, FL 32256 · Permanent Food Service · License 2615372
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection2 high priority (1 fixed on the spot, 1 repeat), 2 intermediate, 3 basic-20
- Administrative complaint on Oct 29Counts in full until a follow-up finds the problems fixed-20
- Safety score60
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 29, 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
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Tofu 44° 45°. Raw chicken 45° in walk in cooler. Per Person In Charge delivery today. High volume in and out. Some items moved to another cooler. Manager to monitor temps accordingly.
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area.
Food service employee returned from bathroom and did not wash hands. Inspector intervened.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Container in Hand Wash Sink. Moved by manager.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled chemical spray bottle at rear kitchen All purpose cleaner.
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Spatula in standing water 80°. Kitchen.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
1 wet wipes on counter in : kitchen Moved by manager.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Soiled exterior of equipment including handles to coolers.
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.