MIKATA BUFFET
8720 BAYMEADOWS RD, Jacksonville FL 32256 · 9046161047
Last inspected Aug 14, 2026 · 15 visits since August 2023
NOV 25
MAR 26
MAY 26
JUN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. One live ant observed on floor under triple sink along far left side wall in kitchen. Person in charge killed and discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
15 visits, newest first
Aug 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority3 Intermediate9 Basic
What the inspector wrote — 16 findingsThe state's own report →
Live, small flying insects found. One fly in kitchen. Swatted by manger.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef in containers over desserts. In walk in cooler. Moved by manager. Tray of raw eggs over cut vegetables. Moved by manager
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in sushi cooler at frontline. Krab 50°. 51°. Créme cheese 50°. Per Person In Charge. Sliding glass broken. Item on order. Arriving soon. Item placed on existing Time Temperature Controlled for Safety procedures. Garlic in oil 70°. At frontline cook line. Placed about 11 am. Moved by manager to freezer..
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.
Show the remaining 12 findings ▾
Handwash sink not accessible for employee use at all times. Kitchen Hand Wash Sinks blocked by bulk food containers, equipment.
Handwash sink used for purposes other than handwashing. Utensils stored in multiple kitchen Hand Wash Sink. Moved by manager.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at kitchen. All purpose cleaner. Moved by manager
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing over restaurant items. Moved by manager.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Equipment or utensils not designed or constructed in a durable manner. Cut plastic jug as scoop. Operator discarded item.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
In-use knife/knives stored in cracks between pieces of equipment. In use knives stored between prep equipment. Moved by manager.
Stored food not covered. Uncovered prepped foods in walk in cooler.
Time/temperature control for safety food thawed in an improper manner. Multiple packaged seafood items thawing in standing water, or on kitchen counter.
Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen
Jun 30, 2026Call Back - Admin. complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. Observed scoop stored in far right cook line hand wash sink. Also, observed employee rinsing utensil in hand wash sink. Person in charge spoke to employee during inspection.
Food stored on floor. Uncovered flour containers stored directly on floor under cook line.
Jun 29, 2026Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. One can oyster sauce, one can of ketchup with dents along seams.
Live, small flying insects found. Observed three flying insects in back kitchen area.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken wings stored over ready to eat sauce, person in charge moved to appropriate location.
Handwash sink used for purposes other than handwashing. Observed scoop stored in far right cook line hand wash sink. Also, observed employee rinsing utensil in hand wash sink. Person in charge spoke to employee during inspection.
No soap provided at handwash sink. Soap missing from far left hand wash sink closest to walk in cooler. Person in charge provided.
Serving utensil not provided for each food item at self-service salad bar/buffet. Each item at sushi bar does not have utensil at time of inspection.
Dead roaches on premises. Observed three dead roaches on floor in back flow closet in right front corner of restaurant. Person in charge discarded during inspection.
Food stored on floor. Uncovered flour containers stored directly on floor under cook line.
May 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 19, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Priority: High Priority Observed: 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. Person in charge will utilize triple sink to sanitize until serviced. 5.19.26 Operator needs more time to repair.
May 18, 2026Call Back - Admin. complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In glass door reach in cooler across from cook line observed raw salmon stored over open container of cheese. Person in charge moved to appropriate location.
May 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 8 high priority.
8 High priority3 Intermediate9 Basic
Show 20 findings ▾
Dented/rusted cans present. See stop sale. One can of applesauce in walk in cooler with sharp dent along seam. Also, salmon and tilapia in ROP with instructions to remove from packaging prior to thawing thawed in sealed packaged at sushi bar and in walk in cooler. Also three raw shell eggs in walk in cooler with cracked shells.
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. Person in charge will utilize triple sink to sanitize until serviced.
Live, small flying insects found. Observed one flying insect in back kitchen. Door open during inspection.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Person in charge unable to provide proof of parasite destruction for salmon received fresh from Harvest Valley. Person in charge called provider during inspection. Provided by end of inspection.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in cooler raw chicken stored over cream cheese. Raw oysters stored over cooked items. Person in charge began rearranging.
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. Buffet items held on time. Not properly tracking time at time of inspection. States items have been out less than 4 hours. Discussed in detail with operator about options for time.
Toxic substance/chemical improperly stored. Chemical spray stored on shelf above make line and prep area. Person in charge moved to appropriate location.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker at both sides of splitter at mop sink.
Clam/mussel/oyster tags not marked with last date served. Clam and oyster tags not marked with date last served or in chronological order.
Handwash sink not accessible for employee use at all times. Hand wash sink at dishmachine blocked by large tray. Hand wash sink at far end of cook line with items stored in sink. Person in charge made both sinks accessible.
No monitoring of buffet/salad bar by employee trained in safe operating procedures. Observed child at buffet sticking entire arm into ice cream container that had been removed from reach in freezer and held by adult. Person in charge discarded ice cream and intervened after made aware by inspected. Provided proof of purchase of signs indicating adult supervision is required.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items stored alongside/ above food, food prep areas in kitchen. Person in charge began removing.
Equipment and utensils not properly air-dried - wet nesting. Multiple clean pans wet nesting in storage area of kitchen.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Flying insect sticky tape stored over prep area with large amount of dead flying insects in trap. Person in charge removed.
Food stored on floor. Sauces, margarine stored in buckets on the floor under cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Majority of walk in freezer with ice buildup on all surfaces. Person in charge states due to defrosting function.
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between equipment in kitchen.
Single-service articles stored next to handwash/food preparation sink exposed to splash. Single service items stored on rack over mop sink, may be exposed to splash.
Time/temperature control for safety food thawed in an improper manner. Crawfish thawing in boxes at prep sink area. Person in charge moved to walk in cooler.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloths in server area in sanitizer at 10ppm. Person in charge began remaking. Also, wet wiping cloths in kitchen stored on prep table.
Mar 17, 2026Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee on front hibachi line crack two raw shell eggs, then handle ready to eat packages of food, clean plate without removing gloves and washing hands. Person in charge spoke to employee.
Presence of insects, rodents, or other pests. One live ant observed on floor under triple sink along far left side wall in kitchen. Person in charge killed and discarded.
Raw animal food stored over/not properly separated from ready-to-eat food. In glass door reach in cooler across from cook line observed raw salmon stored over open container of cheese. Person in charge moved to appropriate location.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Self service ice cream freezer is down during inspection. Has been replaced with hinged lid reach in freezer with no sneeze guard. All ice cream is exposed to contamination when open. Observed scoop left in ice cream below the edge of container during inspection. Person in charge states new sliding lid unit that fits under sneeze guard is on order.
Handwash sink used for purposes other than handwashing. Observed hand wash sink on far right of main cook line with multiple items stored in sink. Person in charge removed.
Dead roaches on premises. One dead roach observed on floor under griddle at front counter hibachi area. Person in charge discarded.
Food stored on floor. Observed bucket of oil and cut potatoes stored on floor and uncovered under main cook line. Person in charge began covering and raising.
Open condiments provided for self-service not properly protected. Observed wonton strips at buffet with no protection. Person in charge moved behind sneeze guard.
Time/temperature control for safety food thawed in an improper manner. Observed krab packages thawing on tray at room temperature at sushi make line. Observed shrimp thawing in standing water in back sink. Person in charge moved to sink and turned on water.
Jan 20, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects found Observed approximately 10 flying insects in various places throughout kitchen and in server areas.
Nov 21, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Live, small flying insects found Observed approximately 10 flying insects in various places throughout kitchen and in server areas.
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. Person in charge unable to provide proof of food handling training for any employee working at establishment for 60+ days.
Nov 19, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 27 violations recorded, 8 high priority.
8 High priority7 Intermediate12 Basic
Show 27 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe face with paper towel, then work with food product without hand wash. Also, observed employee wash gloved hands at hand wash sink. Person in charge spoke to employees who washed hands appropriately.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employees handling cut fruit with bare hands. Person in charge spoke to employees who washed hands and donned gloves.
Food placed in soiled container/equipment. Observed two cases of oil stored in mop sink in back kitchen. Person in charge removed. Also, observed employee shucking oysters on in use trash can edge with oyster touching trash bag. Person in charge had employee discard oyster, sanitize knife and remove gloves and wash hands.
Live, small flying insects found Observed approximately 10 flying insects in various places throughout kitchen and in server areas.
Raw animal food stored over/not properly separated from ready-to-eat food. In glass door reach in cooler in kitchen, observed raw salmon stored over ready to eat garlic bread. In sushi reach in cooler raw tuna stored over ready to eat krab. In walk in cooler raw chicken stored over calamari. Person in charge rearranged during inspection.
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. Buffet items, rehydrated garlic in oil, shell eggs held on time per person in charge with no time mark. Person in charge began marking items during inspection.
Toxic substance/chemical improperly stored. Observed rubbing alcohol stored on prep shelf with food products. Observed container of medicine stored with single service items on shelf in office. Person in charge moved to appropriate location.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb at dishmachine with hose attached missing vacuum breaker. Mop sink missing vacuum breaker at non chemical side of splittter with hose attached.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment not maintaining oyster tags for 90 days, also not keeping with product removed from original containers.
Handwash sink not accessible for employee use at all times. Hand wash sink at dishmachine inaccessible due to water shut off to sink. Person in charge unable to repair during inspection. Hand wash sink on far right of cook line inaccessible due to blocked by multiple buckets of food. Person in charge made accessible during inspection.
Manager or person in charge lacking proof of food manager certification. Person in charge is manager and does not have proof of CFM.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment utilizes chlorine for sanitizing and for their dishmachine, unable to provide test strips.
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. Person in charge unable to provide proof of food handling training for any employee working at establishment for 60+ days.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Establishment serves oysters raw, no oyster consumer advisory posted. Person in charge posted during inspection.
Spray bottle containing toxic substance not labeled. Spray bottle with red chemical person in charge is hood cleaner unlabeled. Person in charge labeled.
Bowl or other container with no handle used to dispense food. Multiple dry and wet bulk goods with to go pints and quarts with no handles used as scoops and in contact with product.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employee items stored on prep table shelves, alongside or with food, jackets stored alongside with food or single service items. Person in charge removed.
Equipment and utensils not properly air-dried - wet nesting. Cups at server areas wet nesting, bus tubs in back kitchen wet nesting.
Food stored on floor. Observed multiple containers of sauce, flours stored on floor at cook line under cook line. Observed bag in box soda stored on floor in external storage closet. Observed multiple buckets of sauce stored on floor at dry storage area.
Food stored outside. Observed bag in box soda stored outside back door on shelf covered with black plastic. Person in charge moved into bag in box soda room.
Grease on the ground and/or pad around grease receptacle. Grease on ground around the drain outside the back door.
In-use tongs stored on equipment door handle between uses. Tongs hung at knee level at cook line on equipment, also rice scoop stored in water at 71F. Person in charge removed.
Open condiments provided for self-service not properly protected. Open garnishes, condiments at buffet line not protected. Person in charge removed from buffet line, moved under cover of sneeze guard. At hibachi station, sauce station for grill cook not protected, shell eggs not protected, person in charge moved to appropriate location.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open during beginning of inspection with flying insects present inside of establishment. Person in charge closed partially.
Time/temperature control for safety food thawed in an improper manner. Observed squid thawing in standing water at cook line prep sink. Person in charge turned on cold running water.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloths stored on back prep table. Person in charge began setting up sanitizer bucket. Also, sanitizer bucket a server area has soap mixed with bleach and is stored on the floor. Person in charge raised and remade.
Working containers of food removed from original container not identified by common name. MSG, flours, sugar stored in bulk contacts unlabeled in kitchen and at server areas. Person in charge labeled appropriately.
Aug 14, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 14, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Customer facing preparation area lacking adequate sneezeguards or other proper protection from contamination. Front griddle missing sneezeguard.
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Unable to license due to on opening warning.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker at non chemical side of splitter at mop sink.
Drain cover(s) missing. Missing drain cover at mop sink.
Outer openings not protected with self-closing doors. Self closer missing from one back door, side door. Also, light visible under back door and side door.
Feb 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at dish machine handle dirty dishware, then clean dishware without hand wash. Spoke to employee.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. At time of inspection, dishmachine in use, only testing at 156F. Reached 171F by end of inspection.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mozzarella cheese in walk in cooler dated 1/26.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker at hose bibb under hand wash sink by dishmachine. Person in charge added during inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. At time of inspection, person in charge only able to provide regular thermometer that does not hood temperature to test high temperature dishmachine.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds tomatoes on time in lieu of temperature, no written plan provided.
Aug 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting boards in prep area and on clean storage area soiled/ stained.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Multiple employees food safety training certificates expired in 2022.
Employee with ineffective hair restraint while engaging in food preparation. Employee hair restraint not effective while preparing salad and delivering foods.Discussed with operator.
Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf across from prep area and also across from large ice machine unable to properly air dry. Operator removed wet pans and placed in warewashing area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk in freezer soiled
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.