LAKAYANM RESTAURANT

Name: LAKAYANM RESTAURANT
Address: 104 COLLEGE DR UNIT 8, ORANGE PARK, FL, 32065, US
Rating: 93

104 COLLEGE DR UNIT 8, ORANGE PARK, FL 32065

License #2001374

93 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

LAKAYANM RESTAURANT in ORANGE PARK currently holds an InspectFL Health Score of 93 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on January 6, 2026. Across those visits, inspectors documented 9 total violations — 1 critical, 2 major, 6 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 6, 2026 included 1 critical violation, 2 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table in kitchen, black rice (117F - Hot Holding); cooked chicken (103F - Hot Holding). Operator stated items were placed in warmer 3 hours prior. Operator placed food items on stove to bring temperature up quickly.
[02D-01-5] Working containers of food removed from original container not identified by common name. In plastic containers on shelf across from stand up reach in cooler, flour not labeled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in kitchen soiled with food debris/torn. Also, hood filters and hood system has heavy build up of black debris and grease.
[33-16-4] Open dumpster lid. On shared dumpster, right lid open.
[16-46-4] Old labels stuck to food containers after cleaning. Multiple clean pans with old labels still on them on clean dish storage rack.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Seasonings on top shelf of rack next to handwash sink and cook line exposed to splash from handwash sink.
[41-17-4] Spray bottle containing toxic substance not labeled. On shelf next to three compartment sink, spray bottle of yellowish liquid not labeled.
[14-01-5] Bowl or other container with no handle used to dispense food. In plastic container of flour in kitchen, bowl used as scoop. Operator removed bowl.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on flip top reach in cooler stained black.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse