MIYAKO BUFFET & SUSHI
1157 S FEDERAL HWY, Pompano Beach FL 33062 · 305-798-5249
Last inspected Aug 25, 2026 · 8 visits since August 2023
SEP 24
JAN 25
OCT 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Food with mold-like growth. See stop sale. Cabbage heads in walk in cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,780
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026026116 | Feb 18, 2026 | May 6, 2026 | $600 |
| 2--2025090184 | Oct 22, 2025 | Jan 14, 2026 | $400 |
| 2--2024020565 | Mar 21, 2024 | May 8, 2024 | $700 |
| 2--2023044463 | Aug 1, 2023 | Aug 24, 2023 | $200 |
| 2--2017040583 | Jul 26, 2017 | Sep 1, 2017 | $880 |
Inspection history
8 visits, newest first
Aug 25, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
What the inspector wrote — 10 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw calamari stored over box of brownies in walk freezer. Manager moved raw food to bottom shelf.
Raw animal food stored over or with unwashed produce. In walk in cooler, Raw Tuna stored on shelf above box of oranges. Manager moved raw food to bottom shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. 1). Raw squid over pan of cooked chicken in low boy cooler on cook line. 2). In walk in cooler raw shrimp in bucket stored atop bucket of sauce. 3). At sushi station low boy, raw tuna stored over imitation crabmeat. Manager moved raw foods to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. FLIP TOP # 1 // Raw Beef (53F - Cold Holding), per operator, food not prepped or portioned today. Food held in walk in cooler and moved to flip top on cook line and held for approximately 1.5 hours. Ice was placed on food to quick chill.
Show the remaining 6 findings ▾
Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. 15 % Gratuity for parties of 8 or more listed on board at front entrance, not listed on receipt. Manager adjusted receipt to show Gratuity.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at handwashing sink in kitchen, next to 3 compartment sink. Manager provided paper towels at handwashing sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's open cup stored on shelf above flip top cooler on cook line. Cup was removed from cook line.
Food contaminated by unsanitized equipment or utensil. See stop sale. Can of Red Bull stored in pan of cooked onions in flip top # 1 on cook line. Manager voluntarily discarded onions.
Food stored on floor. Gallon of oil stored on floor in kitchen. Manager removed oil from floor.
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under cutting board on prep table in kitchen. Manager removed wiping cloth from cutting board.
Feb 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Observed server taking fish out of oven and placing on tray to serve at buffet line, at 111 F. Educated employee on cooking temperature for fish, and fish was placed back in oven to reach proper cooking temperature.
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. Observed dishwasher reading 0 ppm after 3 attempts. Advised manager to discontinue use of dishwasher and use 3 compartment sink. 3 compartment sink was set up, and manager contacted Eco Lab. Eco Lab repaired dishwasher during inspection, and chlorine reading was 100 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. 1). Observed raw shrimp stored over washed lettuce in pan in reach cooler at hibachi grill station. Raw shrimp was moved to bottom shelf. 2). Observed raw shell eggs and raw chicken stored over soy sauce in reach in cooler at Hibachi station. Educated employee on proper storage, and eggs and raw chicken were moved to bottom shelf. 3) Observed Miso paste stored under raw shrimp in flip top # 3. Raw shrimp was moved to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked noodles in flip top cooler at 51 F. Per operator, food not prepped or portioned today. Food prepared yesterday, and held in walk in cooler, and moved to flip top cooler approximately 3 hours ago. Educated manager on proper cold holding temperatures. Food was placed back in walk in cooler to quick chill.
Employee washed hands in a sink other than an approved handwash sink. Observed two employees washing hands in 3 compartment sink. Educated employees on using handwashing sink for washing hands.
Employee eating in a food preparation or other restricted area. Observed employee drinking water from bottle on cook line. Educated employee about drinking and eating in food preparation areas. Employee left cook line to drink water.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's cellphone stored atop stack of unwrapped paper napkins on prep table at Hibachi station. Employee removed cellphone from table.
Food stored on floor. Observed gallon of cooking oil stored on floor at cook line and bucket of raw shrimp stored on floor of walk in cooler. Manager removed food from floor.
Oct 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority4 Intermediate6 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Wontons (49F - Heated Cooling), cooked and held in unit since two days ago. Manager discarded.
Raw animal food stored over or with unwashed produce. 1). Raw crab stored over unwashed peppers in walk in cooler. Manager rearranged for proper storage. 2). Raw shrimp stored over cooked noodles in flip top cooler. Employee rearranged for proper storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1). Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler, cut melon (51F - Ambient Cooling)at 1:43 pm since 11 am to 51 F at 2:35 pm. Manager discarded. See Stop Sale. 2), Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Wontons (49F - Heated Cooling), cooked and held in unit since two days ago. Manager discarded. See Stop Sale. 3). Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Chicken (46F - Cold Holding), per operator food not prepped or portioned today, food held in unit for two days. Manager discarded. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Chicken (46F - Cold Holding), per operator food not prepped or portioned today, food held in unit for two days. Manager discarded. See Stop Sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler, cut melon (51F - Ambient Cooling)at 1:43 pm since 11 am to 51 F at 2:35 pm. Manager discarded. See Stop Sale.
Employee washed hands in a sink other than an approved handwash sink. Cook washed hands from pot filling pipe on cook line. Educated cook on proper handwashing procedures and cook rewashed hands at handwashing sink.
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. Provided poster to manager and displayed.
Handwash sink used for purposes other than handwashing. Bucket with wiping cloths stored in handwashing sink at expo service area. Manager removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles cooked yesterday at 2 pm without date. Manager dated.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines in kitchen soiled. Employee cleaned and sanitized both machines.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pans stored upright on shelf in dry storage area. Manager inverted.
Food stored on floor. 1). Bucket of raw shrimp stored on floor of walk in cooler. 2). Case of plastic water bottles stored on floor at hibachi station. Employee placed on shelf.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop with handle stored in bin of sugar with handle not above food. Manager placed upright.
No Heimlich maneuver/choking sign posted. Provided poster to manager and displayed.
Working containers of food removed from original container not identified by common name. No labels on bins of corn starch and white sugar under prep table. Manager labeled.
Jan 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Non-food grade paper/paper towel used as liner for food container. At sushi station, wiping cloth used to cover prepared sushi. Operator removed towel and covered items with plastic wrap
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, cooked noodles 51°F. Held for less than 2 hours. Operator put noodles in smaller batches to cool down.
Handwash sink not accessible for employee use at all times. Handwashing sink blocked with rolling cart. Operator moved cart
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quaternary test strips used to test chlorine dishwasher and three compartment sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, cooked noodles not date marked. Held more than 24 hours.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen has accumulation of black/ green mold like substance
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cook line, employee belongings stored on shelf above cook line where plates are stored. Operator removed item. In sushi area, employee cell phone stored above prep area on top of clean napkins. Operator removed items and discarded napkins.
In-use tongs stored on equipment door handle between uses. On cook line, tongs stored on pipe in between use. Operator removed and washed tongs.
Sep 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over or with unwashed produce. Raw shrimp stored over unwashed produce in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over raw vegetables in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. On cook line, cutting boards soiked with food debris and cut marks
Bowl or other container with no handle used to dispense food. On cook line, bowl used to dispense cooked noodles.
In-use knife/knives stored in cracks between pieces of equipment. On cook line and hibachi station, knives and spatulas stored between equipment
Stored food not covered. In walk in freezer, raw oysters stored uncovered
Mar 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored over or with unwashed produce. In walk in cooler, raw beef stored over unwashed oranges and pineapple. Operator reversed.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw Beef stored over butter on cook line in flip top cooler. Raw squid stored over cooked shrimp on cook line in second flip to cooler. Operator reversed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, cooked mushrooms 52°F. Operator stated held in cooler less than two hours. Placed in cooler to quick chill.
Handwash sink used for purposes other than handwashing. Handwashing sink at habachi counter blocked with sponges and scrubbing pad. Operator removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips to test dishwasher.
No soap provided at handwash sink. No soap at hand wash sink on cook line.
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.
Bowl or other container with no handle used to dispense food. Cup used to dispense flour and rice. Operator removed cup
Cloth used as a food-contact surface. In walk in cooler, wiping cloth used to cover cooked tempura sushi. In cooler at sushi bar, wiping cloth used to cover cooked tempura sushi. Operator removed.
Stored food not covered. In dry storage closet, tempura flakes not covered while being stored. Operator covered.
Aug 2, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Equipment in poor repair. Gaskets torn sushi cooler #1 Gaskets torn in first reach in cooler on cook line
Floor area(s) covered with standing water. In missing floors tiles
Floor tiles missing and/or in disrepair. In front of triple sink
Wiping cloth sanitizing solution stored on the floor. On cook-line At sushi bar
Aug 1, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 25 violations recorded, 11 high priority.
11 High priority3 Intermediate11 Basic
Show 25 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. duck (48F - Cooling); noodles (48F - Cooling); chicken (48F - Cooling); walk-in cooler. Per operator food not prepped or portioned today. In unit over night. Covered in large plastic container. At this rate, food did not cool to 41F within 6 hours
Food with mold-like growth. See stop sale. Cabbage heads in walk in cooler
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee observed washing and rinsing tray and put it away to dry without sanitizing. Employee sanitized tray
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop on buffet line 84F
Raw animal food stored over or with unwashed produce. Raw shrimp over watermelon walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari over cooked chicken bottom two door reach in beginning of cook line. Raw salmon over asparagus and strawberries Sushi cooler. Raw salmon over mango sushi cooler. Removed.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw calamari hibachi cooler Raw beef over raw calamari hibachi cooler Removed
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw calamari walk in freezer. Not commercially packaged. Removed.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. duck (48F - Cooling); noodles (48F - Cooling); chicken (48F - Cooling); walk-in cooler. Per operator food not prepped or portioned today. In unit over night. Covered in large plastic container. At this rate, food did not cool to 41F within 6 hours
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. See stop sale. Escolar sushi Salmon sushi Sashimi salad Nori salad Quail egg Thai seafood salad Time marked
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) cook-line Sanitizer Bucket (Chlorine 100ppm)
Employee washed hands in a sink other than an approved handwash sink. Employee observed washing hands in triple sink
Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice cream freezer chest
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Ambient air thermometer not located in the warmest part of the cold holding unit. Walk in cooler
Bowl or other container with no handle used to dispense food. Cup as scoop in rice in storage room
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan above kitchen door unclean
Equipment and utensils not properly air-dried - wet nesting. Stainless steel bowls at cook line
Equipment in poor repair. Gaskets torn sushi cooler #1 Gaskets torn in first reach in cooler on cook line
Exterior door has a gap at the threshold that opens to the outside. Kitchen door
Floor area(s) covered with standing water. In missing floors tiles
Floor tiles missing and/or in disrepair. In front of triple sink
Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream freezer chest Walk in freezer
Stored food not covered. Walk-in freezer oysters crab legs sausage.
Wiping cloth sanitizing solution stored on the floor. On cook-line At sushi bar
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.