PONTE VEDRA BEACH, FL. State inspectors walked into Kamiya 86 at 2 Fairfield Blvd on August 24 and documented food coming from sources that had never been inspected or approved by state or federal regulators, meaning no one could trace where it came from or whether it was safe.
That was one of ten high-severity violations cited that day. The restaurant was not closed.
What Inspectors Found
The unapproved food source violation stands out in a restaurant that serves raw and lightly cooked items. Inspectors also cited the restaurant for inadequate shell stock identification records, a separate violation that applies specifically to oysters, clams, and mussels. Without those records, there is no way to trace a contaminated shellfish batch back to its harvest location if customers become sick.
The person in charge was not present or not performing duties at the time of inspection. According to CDC data cited in the inspection record, establishments without active managerial control accumulate critical violations at three times the rate of those with engaged supervision.
Toxic chemicals were found improperly stored or labeled near food. The restaurant also had no consumer advisory posted for raw or undercooked items, meaning customers who are elderly, pregnant, immunocompromised, or very young had no posted warning before ordering.
Food contact surfaces were not properly cleaned or sanitized. Inspectors also found that employees were not washing their hands correctly, and that the handwashing facilities themselves were inadequate for proper hygiene, two problems that compound each other.
What These Violations Mean
The food sourcing violations are the ones that are hardest to fix after the fact. When food enters a kitchen from an unapproved or unknown source, it has bypassed the USDA and FDA inspection systems entirely. If a customer gets sick, investigators have no supply chain to follow. Listeria, Salmonella, and E. coli are among the pathogens that routine inspections are designed to catch before food reaches a restaurant kitchen.
The shellfish traceability failure at Kamiya 86 adds a specific layer of risk. Oysters and clams served raw or lightly cooked are among the highest-risk foods in any kitchen. Shell stock tags are required precisely because shellfish-related illness, including Vibrio infections, can be traced to specific harvest beds. Without those records, that chain breaks entirely.
The combination of no employee health policy and employees not reporting illness symptoms is what epidemiologists call an outbreak enabler. Norovirus, the most common cause of foodborne illness in the United States with roughly 20 million cases annually, spreads most efficiently when a sick food worker handles ready-to-eat food without reporting symptoms. A written health policy is the mechanism that stops that from happening. Kamiya 86 did not have one on the date of inspection.
Improperly cleaned food contact surfaces and compromised handwashing, taken together, describe a kitchen where pathogens introduced at any point have multiple pathways to reach a customer's plate.
The Longer Record
The August 24 inspection was not the first time Kamiya 86 has accumulated serious violations in a short period. State records show 34 inspections on file for this location, with 328 total violations documented across that history.
The pattern in recent months is notable. In early February 2026, inspectors returned on February 20 and found 7 high-severity and 2 intermediate violations. A follow-up four days later, on February 24, still showed 2 high-severity violations. The August 24 inspection, with 10 high-severity citations, represents the worst single-visit tally in the recent record.
The restaurant was emergency-closed once before, in May 2020, after sewage leaks were documented. It reopened the following day.
The inspections from August and October 2025 showed zero high-severity violations, as did the June 2025 visits. That makes the spikes in August 2025, February 2026, and now August 2026 stand out more sharply. The clean inspections in between did not hold.
Still Open
Florida's emergency closure authority is triggered when inspectors determine an immediate threat to public health exists. Ten high-severity violations at Kamiya 86 on August 24, including food from an unapproved source, no illness reporting policy, improperly stored toxic chemicals, and unsanitary food contact surfaces, did not meet that threshold.
The restaurant continued serving customers that day.
