Koyame Asian Express
1558 Bella Cruz Dr, Lady Lake, FL 32159 · Permanent Food Service · License 7000538
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection3 high priority (1 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 9 basic-28
- Administrative complaint on Sep 14Counts in full until a follow-up finds the problems fixed-20
- Safety score52
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 visitSep 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler- Raw shell eggs over soy sauce Raw chicken over cooked pork Raw beef over soy sauce In walk in freezer- Unpackaged raw chicken stored over beef
Repeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with chicken wings in grocery bag.
Non-food grade paper towel used as liner for fried foods. Operator removed paper towels and removed chicken from bag.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1 live fly in prep area on wall
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Fried rice in walk in cooler in deep tub, covered with plastic wrap, operator stated the rice was cooked at approximately 1pm and was 78°F. Operator removed plastic and moved to freezer to rapidly cool.
Fixed on the spot
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
White bins in dry storage
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed mushrooms stored over washed produce in walk in cooler.
Employee preparing food in customer section of dining area.
Employee preparing snow peas in dining room
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Knife stored between reach in cooler and table. Operator removed items to be washed.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverage stored on prep table shelf. Operator removed.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Employee at cook line
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer at cook line.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk in cooler shelves soiled
Code 36, Floors, walls, ceilings and ventilation: Ceiling tiles soiled with accumulated dust in cook line area.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.