Kyuramen
Last inspected: Apr 6, 2026
43
Score
Public records show 12 inspections at Kyuramen stretching back to 2022. Kyuramen was last inspected on Apr 6, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing six times across the record.
The city-wide average sits at 74, which Kyuramen's 43 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
12
Inspections
5
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
5 critical violations. 2 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. Observed three cans of corn with dent along seam. Observed one shell egg with cracked shell.
01B-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp no longer commercially packaged stored over tempura sweet potatoes in reach in freezer. Also, observed raw beef skewers stored over ready to eat sauce in reach in cooler. Person in charge moved to appropriate location. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bamboo shoots, kimchi in unit at 46F. Person in charge added ice to items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time mark on pork, shrimp indicated on time paperwork and person in charge to be held on time with no time mark. Person in charge marked appropriately. **Corrected On-Site**
03F-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb under dish pit and by ramen station issuing vacuum breaker. Person in charge added. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
29-34-4
Basic - Utensils in poor condition. Ladle for soup with melted handle, missing pieces. Person in charge replaced. **Corrected On-Site**
14-12-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from cart with food contact surface at knee height. Person in charge moved to appropriate location. **Corrected On-Site**
10-20-4
43
Dec 3, 2025
Routine - Food
No violations found.
100
Sep 29, 2025
Routine - Food
5 critical violations. 4 major violations. 1 minor violation.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork cutlets stored over ready to eat lettuce in reach in cooler. Person in charge moved to appropriate location. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork, corn, kimchi in front counter makeline at 45-50F. Person in charge states has had lid open. Moved items to reach in freezer/ iced down. Retemped items at 45, 40, 39F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Container of medicine improperly stored. Observed employee medicine stored on the shelf above makeline. Person in charge removed. **Corrected On-Site**
41-07-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine testing at 0ppm. Sanitizer bucket empty. Person in charge changed with new bottle. Retested after priming at 100ppm. **Corrected On-Site**
22-41-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker at hose Bibb under dish pit area, at cook line on left side.
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice observed in server line sink. **Repeat Violation**
31A-11-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Mascarpone cheese opened two days ago per person in charge with no date mark. Person in charge marked during inspection. **Corrected On-Site**
02C-03-5
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Tiramisu is made with raw shell eggs per person in charge. No heat applied to product. Not disclosed on the menu. **Warning**
02B-04-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds soup base on time at room temperature. Not indicted on time paperwork. Person in charge added during inspection. **Corrected On-Site**
03F-10-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddle stored in standing water at 80F. Person in charge discarded. **Corrected On-Site**
10-07-4
30
May 21, 2025
Routine - Food
No violations found.
100
May 15, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw chicken stored over ready to eat seasonings. Also, in walk in freezer raw chicken no longer commercially packaged stored over case of raw soft shell crab. Person in charge moved to appropriate location. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In makeline across from cook line in back kitchen, chicken, chicken, beef 45-47F. Ambient temperature of unit 47F during inspection. In unit corn, corn, kimchi, bamboo shoots 45-46F. Ambient temper of unit came down to 39F during inspection. Lids open for lunch rush per person in charge. Person in charge added ice to items, turned unit down. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Time mark missing from noodles, pork, pork, shrimp. Person in charge added during inspection. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump ice in hand wash sink. Observed employee rinse pan in hand wash sink. **Repeat Violation**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Scoop with no handle used in sugar and rice. Person in charge removed. **Corrected On-Site**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelving under cook line.
14-45-4
52
Dec 9, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
41
Feb 8, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed to go bags in direct contact with rice buns in reach in cooler. Also, observed non food grade paper towels in direct contact with cooked eggs in walk in cooler. Also, observed cloth bags in direct contact with raw chicken. Person in charge unable to provide documentation stating bags are food grade. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-02-08: Cloth bags still in use with raw pork bone . Person in charge states has reached out to obtain food grade information. **Admin Complaint** **Corrective Action Taken**
14-31-5
86
Feb 6, 2024
Routine - Food
10 critical violations. 3 major violations. 5 minor violations.
View 18 violations
High Priority - Food in a hermetically sealed container received from an unapproved source. See stop sale. Observed bags of cherry blossoms with no English labeling. Cherry blossoms used in cherry blossom jelly. **Admin Complaint**
01A-16-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in back dry storage area. Observed one flying insect at front tea area.
35A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. Observed to go bags in direct contact with rice buns in reach in cooler. Also, observed non food grade paper towels in direct contact with cooked eggs in walk in cooler. Also, observed cloth bags in direct contact with raw chicken. Person in charge unable to provide documentation stating bags are food grade. **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler tub of raw chicken stored over tub of cooked eggs. Person in charge moved to appropriate location. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Matcha pudding made with heavy cream dated 1/28/ 1/29.
01B-24-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 7 shell eggs in walk in cooler with cracked shells.
01B-14-4
High Priority - Stop Sale issued due to food originating from an unapproved source. Observed bags of cherry blossoms with no English labeling. Cherry blossoms used in cherry blossom jelly.
01B-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles in walk in cooler that were out at main line at 44F. Recommend holding on time. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline, shrimp, pork at 118, 125F. At hot holding line curry at 129F. Person in charge reheated curry. At tea station boba at 89-98F. Recommend holding items on time. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker at hose bibb by front cookline with green hose attached. Person in charge added during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse pan in hand wash sink at front line.
31A-11-4
Intermediate - Packaged food has no English labeling. Cherry blossoms used in cherry blossom jelly with no English labeling.
02D-06-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed one spray bottle with yellow chemical unlabeled. Person in charge labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at prep table in kitchen.
12B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal items stored above, alongside food to be served to customer in walk in cooler.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee face wash stored on shelf above prep area. Person in charge removed. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food stored on floor. Observed cases of fruit juice in plastic containers stored on floor in dry storage.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in water at 64F at cookline.
10-07-4
13
Dec 5, 2023
Routine - Food
No violations found.
100
Sep 21, 2023
Routine - Food
6 critical violations. 5 major violations. 7 minor violations.
View 18 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing At end of cooking station in front of prep sink
29-34-4
High Priority - Nonfood-grade bags used in direct contact with food. Non food grease bag used to store meat
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over vegetables in prep cooler, employee properly stored food items **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Dessert 12 servings 9/9/23
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (49F - Cold Holding) stored on counter in prep area on table **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time marking on Noodles in prep area
03F-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened a few days ago to prepare deserts on 9/17 **Repeat Violation**
02C-03-5
Intermediate - 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 provided, emailed manager the vomiting and diarrheal clean up procedures
11-27-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employee training provided **Warning**
53B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof provided, emailed manager a copy **Repeat Violation**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with orange solution, employee labeled **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep table, manager discarded **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Jackets stored on shelf with dry storage items , manager moved jackets **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. No hair restraint on employee preparing soup in back kitchen area
13-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Several knives stored between equipment, manager moved knives **Corrected On-Site**
10-17-4
Basic - Stored food not covered. Soup stored in the walk in cooler uncovered
08B-12-5
Basic - Wood food-contact surface not properly sealed. Unsealed wood in Walk in cooler used to hold up shelves
14-06-4
Basic - Working containers of food removed from original container not identified by common name. Unlabeled container with a white powdery substance stored inside, employee labeled **Corrected On-Site**
02D-01-5
17
Feb 28, 2023
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked egg (48F - Cold Holding) in reach in cooler at front bar area. Observed tray of cooked eggs stored higher than chill line of cooler. Operator placed tray of eggs in bottom of reach-in cooler to chill. Also, pasteurized eggs (48F - Cold Holding) in reach-in cooler across from wok station. Operator stated employee had container of eggs out during lunch. Operator placed in bottom of cooler to chill. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) in tea making station exceeds the maximum concentration allowed. Operator emptied solution and remade sanitizer solution and retested at 100ppm **Corrected On-Site**
41-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored at mop sink. Operator labeled spray bottle of degreaser **Corrected On-Site**
41-17-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of milk opened on Sunday not date marked. Employee date marked milk **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from stove soiled/ stained. Also, cutting board stored at triple sink stained.
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Cup without handle stored in sugar and in rice. Operator removed both cups **Corrected On-Site**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf in tea making area unable to properly air dry **Repeat Violation**
24-08-4
Basic - Food stored on floor. Multiple sealed boxes stored under shelf bottom in dry food storage area. Operator removed to properly store. **Corrected On-Site**
08B-38-4
43
Nov 29, 2022
Food-Licensing Inspection
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwash sink in service station. Also, no paper towels at handwash sink at tea station. Operator replaced paper towels at both handwash sinks.**Corrected On-Site** **Corrected On-Site**
31B-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pot stored on shelf in dishroom has no cover or inverted. Operator covered pot with lid. **Corrected On-Site**
24-05-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. At tea service area, flip top reach in cooler has ambient air at 55F. Operator has repair person fixing unit at time of inspection. **Corrective Action Taken**
14-74-7
82
Frequently Asked Questions
When was Kyuramen last inspected?
The most recent health inspection at Kyuramen on file is from Apr 6, 2026. The public record contains 12 inspections in total.
What is the most common violation at Kyuramen?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Kyuramen.
How does Kyuramen compare to other restaurants in Jacksonville?
Kyuramen most recently scored 43 out of 100, which is lower than the Jacksonville average of 74.
Has Kyuramen's inspection record improved over time?
Results have been roughly steady. Inspections at Kyuramen have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Kyuramen means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Kyuramen inspected?
Based on the inspection history on file, Kyuramen is inspected around four times per year on average.
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