Kanpai Ramen
1346 Epiphany Wy P101, New Port Richey, FL 34655 · Permanent Food Service · License 6114091
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 Aug 7 routine inspection3 high priority (1 fixed by the Aug 12 follow-up, 2 fixed on the spot), 1 intermediate (fixed on the spot), 5 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On counter on cook line - jammy eggs (56°F - Cold Holding); sprouts (55°F - Cold Holding); miso paste (52°F - Cold Holding) removed from refrigeration 1 hour ago, moved to walk in cooler - recheck miso paste 46°F, jammy eggs 47°F, sprouts 46°F,
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In 3 door vertical freezer - raw chicken in plastic wrap above beef, and pork. Operator rearranged freezer
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
In corn with shredded carrots and cabbage, operator removed
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 3 cooks, 1 server, manager arrived during inspection
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
In walk in cooler - unwashed lettuce above pans of jammy eggs, operator moved produce to other shelf
Fixed on the spot
Food stored on floor.
Bag in box soda on floor at front counter
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverage on lift top cooler on cook line, moved to shelf
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
On plastic containers in freezer and on clean rack in dish room
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Bug control device On Top of ice machine in kitchen, operator removed
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.