MIYAKO JAPANESE RESTAURANT OF DADELAND
9533 S DIXIE HIGHWAY, Miami FL 33156 · 305.804.5194
Last inspected Aug 12, 2026 · 10 visits since February 2024
OCT 24
MAR 25
JUL 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Observed license expired; 10-2025.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 37 violations recorded, 6 high priority.
6 High priority3 Intermediate28 Basic
What the inspector wrote — 37 findingsThe state's own report →
Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed sanitizer chlorine at 100+ ppm at sushi counter. Inspector and employee diluted solution with water, final reading of chlorine was 100 ppm.
Operating with an expired Division of Hotels and Restaurants license. Observed license expired; 10/01/25.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp above noodles in lowboy next to handsink
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on top of prep table across stove: edamame cooked (62F - Cold Holding); shredded cabbage (68F - Cold Holding). As per operator, less than 4 hours.
Show the remaining 33 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on top of reach in freezer: tempura veggies (82F - Hot Holding). As per operator, it is leftover from order and will be thrown away.
Toxic substance/chemical improperly stored. Observed can of WD40 on dry rack with vinegar.
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. Observed no form or kit.
Handwash sink used for purposes other than handwashing. Observed containers in handsink next to dish machine. Observed dishes in handsink next to stove.
Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
Accumulation of debris on exterior of warewashing machine. Observed top of dish machine soiled.
Bowl or other container with no handle used to dispense food. Observed cup used as scoop in sugar.
Buildup of food debris/soil residue on equipment door handles. Observed microwave and oven handles soiled.
Cardboard used to line food-contact shelves. Observed on dry dish rack.
Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage and holes to several tiles in establishment and bathroom.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on ceiling vents and tiles in establishment.
Cleaned and sanitized equipment or utensils not properly stored. Observed case of cups on floor in hallway.
Employee with no hair restraint while engaging in food preparation. Observed employees cooking and washing dishes with no hair restraint.
Floor area(s) covered with standing water. Observed under coolers at waiter station.
Floor soiled/has accumulation of debris. Observed under cook line and at front sushi bar.
Floor tiles missing and/or in disrepair. Observed at fryer area in front of triple sink.
Food stored on floor. Observed carrots on floor next to reach in cooler next to lowboy.
Hole in or other damage to wall. Observed near dish machine.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in both chest freezers.
In-use knife/knives stored in cracks between pieces of equipment. Observed between two prep tables across oven.
In-use tongs stored on equipment door handle between uses. Observed tongs on oven door.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at coolers in wait station area.
Light shield damaged/in disrepair. Observed above freezers across ice machine.
Missing drain plug at dumpster. Observed no plug at dumpster.
No Heimlich maneuver/choking sign posted. Observed no poster.
No copy of latest inspection report available. Observed no copy.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in multiple coolers.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.
Single-service articles improperly stored. Observed single use containers on floor in hallway.
Wall soiled with accumulated grease, food debris, and/or dust. Observed in establishment; dust accumulation.
Wet mop not stored in a manner to allow the mop to dry. Observed mop in bucket; not in use.
Working containers of food removed from original container not identified by common name. Observed containers of sugar with no label at coffee station.
Dec 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 4 high priority.
4 High priority3 Intermediate16 Basic
Show 23 findings ▾
Container of medicine improperly stored. Observed vitamin C stored above utensils for customers.
Operating with an expired Division of Hotels and Restaurants license. Observed license expired; 10-2025.
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. Observed raw beef and pork products in reach in freezer stored above veggies and fish.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed Observed raw tuna poke completely thawed in ROP.
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. Observed no form or kit; inspector provided via email.
Handwash sink used for purposes other than handwashing. Observed hand sink used to wash forks annexation to dish machine. Observed hand sink used to hold bucket and tongs next to cook line.
Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
Bowl or other container with no handle used to dispense food. Observed deli cup used as scoop on bag of sugar next to water heater.
Cardboard used to line food-contact shelves. Observed cardboard lined on dish rack.
Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple tiles with water damage in restaurant.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout restaurant.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Equipment in poor repair. Observed broken shelf in reach in cooler next t to hand sink.
Food stored on floor. Observed outside of kitchen case of oil on floor. Observed cases of soy on floor in kitchen hallway.
Hole in or other damage to wall. Observed next to dry dish rack.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple freezers.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at cooler next to 2 compartment sink.
No copy of latest inspection report available. Observed no copy printed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in multiple reach in coolers; soiled gaskets.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
Ripped/worn tin foil used as shelf cover. Observed in reach in cooler next to hand isn't; torn foil.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
Jul 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate16 Basic
Show 19 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where kitchen equipment is held.
No soap provided at handwash sink. Observed next to stove.
Non-pitting surface rust on food-contact equipment. Observed on dry food storage racks.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
Buildup of food debris/soil residue on equipment door handles. Observed microwave handles soiled. Observed multiple cooler door handles soiled.
Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage to multiple tiles in establishment.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple soiled tiles and vents in establishment.
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. Observed reach in cooler with ambient temperature of 50F. The following tcs foods stored inside: raw shrimp (41F - Cold Holding); chicken (46F - Cold Holding); dumpling (47F - Cold Holding). As per operator, less than 4 hours.
Current Hotel and Restaurant license not displayed. Observed current one not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cups above utensils on rack at kitchen entrance. Observed phone, purse and AirPods on rack across dish machine; above containers.
Equipment in poor repair. Observed sushi cooler at front counter doors broken. Advised operator to not use until repaired.
Food stored on floor. Observed oil cases on floor of kitchen.
Hole in or other damage to wall. Observed missing tile at dish machine area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple freezers in kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Observed between 2 prep tables at kitchen entrance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple exterior of equipment soiled. Observed gaskets soiled in multiple reach in coolers.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers throughout establishment.
Standing water in bottom of reach-in-cooler. Observed inside reach in cooler across triple sink.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment soiled. Observed behind ice bin rice residue.
Jul 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 33 recorded, 6 high priority.
6 High priority7 Intermediate20 Basic
Show 33 findings ▾
Container of medicine improperly stored. Observed vitamins above utensils on dry rack. Observed burn gel above espresso machine.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and continue tasks. Inspector stepped in and coached employee on proper hand techniques.
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 on phone then use same gloved hands to empty dish machine. Inspector stepped in and coached employee on handwashing and glove changing after touching personal items.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee rub nose with arm and continue food prep. Inspector stepped in and associate change gloves and washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at prep top raw eggs behind cabbage. Observed under prep top raw shrimp over cooked pasta. Observed raw fish over garlic paste.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler with ambient temperature of 50F. The following tcs foods stored inside: raw shrimp (41F - Cold Holding); chicken (46F - Cold Holding); dumpling (47F - Cold Holding). As per operator, less than 4 hours. Observed in reach in next to prep top cooler: raw beef whole (46F - Cold Holding). As per operator, hot items placed inside to cool, less than 4 hours.
Employee washed hands in a sink other than an approved handwash sink. Observed associate wash hands in triple 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. Observed no form or kit; inspector provided via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where kitchen equipment is held.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed several rolls on menu with "ROE" and no indication the item is raw.
No soap provided at handwash sink. Observed next to stove.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed sushi rice time marked, but no written plan. Inspector provided form with instructions to have on hand.
Non-pitting surface rust on food-contact equipment. Observed on dry food storage racks.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice bin soiled.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
Buildup of food debris/soil residue on equipment door handles. Observed microwave handles soiled. Observed multiple cooler door handles soiled.
Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage to multiple tiles in establishment.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple soiled tiles and vents in establishment.
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. Observed reach in cooler with ambient temperature of 50F. The following tcs foods stored inside: raw shrimp (41F - Cold Holding); chicken (46F - Cold Holding); dumpling (47F - Cold Holding). As per operator, less than 4 hours.
Current Hotel and Restaurant license not displayed. Observed current one not displayed.
Employee personal food not properly identified and segregated from food to be served to the public. Observed salsa jars and juice bottle on same shelf as food for customers as well as above food for customers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cups above utensils on rack at kitchen entrance. Observed phone, purse and AirPods on rack across dish machine; above containers.
Equipment in poor repair. Observed sushi cooler at front counter doors broken. Advised operator to not use until repaired.
Food stored on floor. Observed oil cases on floor of kitchen.
Hole in or other damage to wall. Observed missing tile at dish machine area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple freezers in kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Observed between 2 prep tables at kitchen entrance.
No copy of latest inspection report available. Observed no copy on site.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple exterior of equipment soiled. Observed gaskets soiled in multiple reach in coolers.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple reach in coolers.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers throughout establishment.
Standing water in bottom of reach-in-cooler. Observed inside reach in cooler across triple sink.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment soiled. Observed behind ice bin rice residue.
May 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled next to cook line
Equipment in poor repair. Observed both white chest freezer doors broken. Observed standing reach in cooler gaskets torn
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of white chest freezers
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle in kitchen area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler on cook line
Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled on top of flip top reach in cooler in kitchen. Observed container of flour not labeled in back dry storage area
Mar 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded.
0 High priority3 Intermediate11 Basic
Show 14 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink next to dish area. Operator provided paper towels.
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. Observed no employee training for any employees. Operator unable to find employee food handler certificates.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for sushi rice with no written procedures. Provided operator with form. Operator filled out form during inspection.
Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored inside container of rice inside standing reach in cooler next to cook line
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled next to cook line
Equipment in poor repair. Observed both white chest freezer doors broken. Observed standing reach in cooler gaskets torn
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of white chest freezers
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle in kitchen area
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoops stored inside containers of flour and breadcrumbs with handles in contact with products.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoops inside standing water next to rice cooker in wait station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler on cook line
Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature next to cook line. Operator moved chicken to reach in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board in kitchen area.
Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled on top of flip top reach in cooler in kitchen. Observed container of flour not labeled in back dry storage area
Oct 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
7 High priority2 Intermediate12 Basic
Show 21 findings ▾
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 (Chlorine 10 ppm). Operator adjusted the concentration of the chlorine. Final concentration 50 ppm.
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 an employee prepared sushi with bare hands. Operator and manager were informed that they need to use gloves to prepare sushi. Operator put on gloves.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw salmon stored over vegetables at standing reach in freezer located next to ice machine.
Raw animal food stored over or with unwashed produce. Observed raw tuna stored over unwashed avocados at standing reach in cooler. Operator removed the tuna and sent it to the sushi station.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over gyoza and pooled eggs stored over spring rolls at reach in cooler. And raw shrimp stored over cooked pasta at reach in cooler preparation area. Operator relocated the products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed brown rice (126 F - Hot Holding) at rice cooker at front line. As per operator for less than one hour. Operator moved the rice to reheat.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose without vacuum breaker under hand wash sink located next to dishwasher area.
Non-pitting surface rust on food-contact equipment. Observed reach in cooler shelves rusted at preparation area.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at hand wash sink located next to dishwasher machine turned off.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage at sushi station.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna bearing a label inside of reduced oxygen packaged at reach in cooler. Operator removed the tuna from the individual packages.
Equipment in poor repair. Observed reach in cooler gasket torn at sushi station.
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair at dishwasher area.
Floors not constructed to be easily cleanable. Observed a deep grout at dishwasher area, accumulation of debris on floor.
Food stored on floor. Observed plastic container stored on floor at sushi station.
Ice buildup in chest reach-in freezers at preparation area.
Ice scoop handle in contact with ice. Operator removed the handle.
In-use tongs stored on equipment door handle between uses. Observed two tongs stored on oven doors kitchen area. Operator removed the tongs.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed two chest freezer exposed insulation and with the doors in disrepair.
Wiping cloth sanitizing solution stored on the floor at sushi station.
Apr 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 5 high priority.
5 High priority4 Intermediate7 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp and raw scallops stored over noodles at reach in cooler. Operator relocated the products.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored in the same container with raw salmon at reach in cooler. Operator separated the products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed massago (50 F - Cold Holding) at preparation table.as per operator for less than 30 minutes. Operator moved the product to the bottom part of the reach in cooler for rapid cooling.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed Vacuum breaker missing at hose Bibb under hand wash sink.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine + 200 ppm) at preparation sink. Operator added water to get 50 ppm.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed j.b roll, tekka with raw tuna, Tanzania roll, Miami heat, and other products that contain raw fish not identified as raw on the menu.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed No proof of required employees training for the employees Brett Steele hired in 2009, Oscar hired 5 months ago, Edison hired 7 months and Gilberto hired 6 months ago.
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. Observed one new employee Hover and waitress no proof of food employee reporting agreement. The employee reporting agreement form was sent it by email.
Non-pitting surface rust on food-contact equipment. Observed the reach in cooler shelves rusted.
Ceiling/ceiling tile shows damage or is in disrepair.
Equipment in poor repair. Observed the door of the chest reach in coolers in disrepair. And one reach in cooler with the door in disrepair.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Observed plastic containers with ginger stored on floor at sushi station. Operator put the product over a shelf.
Ice buildup in chest reach-in freezers.
In-use knife/knives stored in cracks between pieces of equipment. Observed four knife between reach in cooler and preparation table. Operator removed the knives.
Standing water in bottom of reach-in-cooler preparation area.
Apr 16, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb under hand washing sink and on mop sink.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm). Operator diluted with water, final reading 100ppm.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed j.b roll, tekka with raw tuna, Tanzania roll, Miami heat, and other products that contain raw fish not identified as raw.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees working more than 60 days with no food handlers certificate.
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. Observed employees without food handlers certificate or food employee reporting agreement.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water stains above sushi preparation area.
Equipment in poor repair. Observed 2 wide chest reach in freezer top in disrepair.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Observed sushi ginger stored on floor at sushi station.
Ice buildup in white chest reach-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife between reachbin cooler and preparation table. Operator removed knife.
Reach-in cooler interior/shelves have accumulation of soil residues.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on preparation table. Operator removed and stored in sanitizer bucket.
Feb 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 30 recorded, 9 high priority.
9 High priority6 Intermediate15 Basic
Show 30 findings ▾
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 (Chlorine 0ppm). Operator repaired dish washer machine. Final reading 100 ppm.
Operating with an expired Division of Hotels and Restaurants license on 10-01-23. Operator paid the license at time of inspection. Confirmation number is 236052826.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over cooked curries. Advised operator to rearrange products.
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. Observed raw chicken and raw beef stored over raw pork at reach in freezer. Operator was informed that he needed to rearrange products.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed sushi rice no time marked. As per operator was made at 10am. Four hours passed. Operator discarded rice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna (46F - Cold holding) and tilapia (46F - Cold Holding) at sushi station. As per operator for 2 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. Observed sushi rice no time marked. As per operator was made at 10am. Four hours passed. Operator discarded rice.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb under hand washing sink and on mop sink.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm). Operator diluted with water, final reading 100ppm.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed manager certificate expired on 07-11-23.
Handwash sink used for purposes other than handwashing. Observed metal container inside hand washing sink. Operator removed it.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed j.b roll, tekka with raw tuna, Tanzania roll, Miami heat, and other products that contain raw fish not identified as raw.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees working more than 60 days with no food handlers certificate.
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. Observed employees without food handlers certificate or food employee reporting agreement.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand washing sink. Operator opened hot water valve.
Bowl or other container with no handle used to dispense food. Observed cup inside rice bucket across from dish washer machine.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water stains above sushi preparation area.
Clean utensils or equipment stored in dirty drawer or rack. Observed clean sushi dish stored in a soiled plastic mat at shelve.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna inside reach in cooler just thawed inside of vacuum packed bag. Operator opened the individual packets.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food not identified as employee food at reach in cooler. Operator removed.
Equipment in poor repair. Observed 2 wide chest reach in freezer top in disrepair.
Exterior door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water. Observed at ice machine.
Food stored on floor. Observed sushi ginger stored on floor at sushi station.
Ice buildup in white chest reach-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife between reachbin cooler and preparation table. Operator removed knife.
In-use tongs stored on equipment door handle between uses. Observed 4 tongs stored on oven door.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed 1 white chest reach in freezer with exposed insulation.
Reach-in cooler interior/shelves have accumulation of soil residues.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on preparation table. Operator removed and stored in sanitizer bucket.
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.