MIYAKO JAPANESE STEAKHOUSE AND SUSHI
17860 SE 109 AVE UNIT 619, Summerfield FL 34491 · 352-203-3272
Last inspected Jun 30, 2026 · 12 visits since July 2023
APR 24
JUL 24
FEB 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately ten live flies in kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Jun 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At the kitchen area, raw beef above raw scallops, employee stored properly.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the cook line, also no soap at the bar area, employee provided all.
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. For a total of eight employees
Bowl or other container with no handle used to dispense food. Bowl no handle inside sauces buckets.
Ceiling tile missing. Above cook line and around hood.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the kitchen area, ceiling tiles above cook line with grease
Food stored in a location that is exposed to splash/dust. At the cook line, vinegar mixed container half way under handwash sink, Employee moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment soiled with food residue.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the server area shelves with mold like substance.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves, also with food debris.
Working containers of food removed from original container not identified by common name. At the cook line, five gallon bucket with white powder not labeled, employee labeled flour.
Nov 14, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate10 Basic
Show 16 findings ▾
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/ Establishment open and operating, no license,
Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, raw scallops stored above steam broccoli, Manager moved.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Krab mix date marked 11/07/25.
Handwash sink used for purposes other than handwashing. Handwash sink at the server station used to dump drinks.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector provided a digital copy during inspection
Bowl or other container with no handle used to dispense food. Bowl no handle inside flour bin, employee moved the bowl.
Ceiling tile missing. At the kitchen area, multiple missing tiles.
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. At the sushi bar area, tuna thawed overnight (30F) in vacuum sealed bag, Manager moved out of bag.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drinks on prep tables, manager moved.
Employee personal food not properly identified and segregated from food to be served to the public. At the storage area, inside freezer, employee personal food stored above customers, also at the cook line, employee food above raw chicken, employee moved.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, rice spoon in 76F, also at the sushi bar area spoon in 75F water, manager removed the water and replaced spoons.
In-use wet wiping cloth/towel used under cutting board. In use cutting board with wet wiping cloth underneath
No handwashing sign provided at a hand sink used by food employees. At the server station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior part of cooking equipment at the cook line, soiled with grease build up. Also walk-in cooler shelves soiled and rusted
Single-service articles improperly stored. Napkins box stored on floor near sushi bar.
Mar 10, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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. Total of five employees on site, o proof of training available
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. For five employees (on site).
Mar 5, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority6 Intermediate1 Basic
Show 11 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Multiple employees at the cook line using aprons and wet visible soiled cloth to dry hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. At the sushi bar area, employee started working with food and wearing gloves, no hand washed occurred (sink at the sushi bar area not working).
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. At the kitchen area, employees handling soiled utensils from customers started handling food containers and cleaned utensils.
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. At the cook line, male employee handling cook noodles with bare hands, Inspector instructed to stop, washed hands and use utensils or gloves.
Employee washed hands in a sink other than an approved handwash sink. At the cook line, male employees used prep sink and dish machine hose to washed hands.
Handwash sink not accessible for employee use at all times. Handwash sink at the cook line blocked by utensils and containers in front of sink and multiple items inside sink, employee moved all. Also handwash sink at the bar area blocked by cabinet and ice bin.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink next to ice machine removed, also handwash sink at the sushi bar area, all water connections removed. Operator started to fixing sinks.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. At the bar area, ice bin added blocking access to hand wash sink, also, mop sink and handwash sink next to ice machine removed.
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. Total of five employees on site, o proof of training available
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. For five employees (on site).
No mop sink or curbed cleaning facility provided at establishment. Mop sink removed. Plans on file showing sink behind handwash sink at the cook line.
Feb 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 32 violations recorded, 7 high priority.
7 High priority11 Intermediate14 Basic
Show 32 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Multiple employees at the cook line using aprons and wet visible soiled cloth to dry hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. At the sushi bar area, employee started working with food and wearing gloves, no hand washed occurred (sink at the sushi bar area not working).
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. At the kitchen area, employees handling soiled utensils from customers started handling food containers and cleaned utensils.
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. At the cook line, male employee handling cook noodles with bare hands, Inspector instructed to stop, washed hands and use utensils or gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. At the kitchen area, raw beef stored above blanched vegetables, also raw shell eggs stored above sauce.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the sushi bar area, krab 56F per employee items was placed back in cooler after 20 minutes of being out.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, fried rice 127F, noodles 130F, per employee both items were cooked/reheated approximately at 11:30am, employee moved noodles to reheated, rice will be discarded at 3:30. At the sushi bar are, sushi rice 110F.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At the sushi bar area, cooked shrimp no date marked, per employee item was opened 02/24/25, also at the server station, milk no date per employee opened 02/24/25
Employee washed hands in a sink other than an approved handwash sink. At the cook line, male employees used prep sink and dish machine hose to washed hands.
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.
Handwash sink not accessible for employee use at all times. Handwash sink at the cook line blocked by utensils and containers in front of sink and multiple items inside sink, employee moved all. Also handwash sink at the bar area blocked by cabinet and ice bin.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink next to ice machine removed, also handwash sink at the sushi bar area, all water connections removed. Operator started to fixing sinks.
Handwash sink used for purposes other than handwashing. Handwash sink at the server station, used to dumped drinks.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the cook line and bar area.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. At the bar area, ice bin added blocking access to hand wash sink, also, mop sink and handwash sink next to ice machine removed.
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. Total of five employees on site, o proof of training available
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. For five employees (on site).
Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food.
Bowl or other container with no handle used to dispense food. At the cook line, bowl no handle inside cooked rice.
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. At the sushi bar area, raw tuna in a vacuum seal bag, per employee tuna was place in cooler 02/25/25 Pm, at inspection time tuna was 31F, 30F and 32F employee removed from package.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drinks on prep tables at the cook line and server area above customers food.
Equipment in poor repair. Reach-in cooler at the cook line with broken gaskets.
Floor area(s) covered with standing water. At the kitchen area.
Food stored on floor. At the dining area under wok station, bottles of water on floor.
No mop sink or curbed cleaning facility provided at establishment. Mop sink removed. Plans on file showing sink behind handwash sink at the cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line soiled.
Single-service articles improperly stored. At the dry storage area/ice machine room, case of cups lid on floor.
Stored food not covered. At the dry storage area, containers with crispy onions not covered.
Wall soiled with accumulated grease, food debris, and/or dust. Walk-in cooler walls and floor heavily soiled.
Working containers of food removed from original container not identified by common name. Multiple 40 gallon containers with food removed from original container/package (sugar, salt, msg, flour).
Sep 19, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 5, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler in kitchen: packs of raw pork over bin of vegetables. In walk in cooler: raw fish thawing on myself over case of lemons. In sushi bar: raw fish stored on same pan with cooked eel. Pan of raw fish on shelf over vegetables. All were moved during this inspection.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Sushi bar moved to other side of dining room and new hand sink installed. High temp dish machine added in kitchen.
Food stored on floor. Bags of rice stored on floor in back kitchen area.
Jul 2, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 29 recorded, 9 high priority.
9 High priority9 Intermediate11 Basic
Show 30 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee entered kitchen from outside and began working without washing hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched hair and ears then packaged food in bags without washing hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Make employee washed and rinsed pot then continued to dry with paper towel without sanitizing pot.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Whisk in white washed water at 86F near stove in kitchen area.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately ten live flies in kitchen area.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler in kitchen: packs of raw pork over bin of vegetables. In walk in cooler: raw fish thawing on myself over case of lemons. In sushi bar: raw fish stored on same pan with cooked eel. Pan of raw fish on shelf over vegetables. All were moved during this inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pan of raw beef on shelf over pan of raw shrimp in reach in cooler near back door.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 109F. Operator added time stamp of 1 pm and will discard at 5 pm.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Sink in back room.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened two days prior with no date mark. Added date.
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.
Handwash sink used for purposes other than handwashing. At bar, extension chord with multiple plug ins over hand sink. At sushi bar, sink has bottle and sponge. In back kitchen area, sink has spoon inside. All were moved during this inspection.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine used for sanitizer buckets. Manager ordered and is waiting on delivery.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Sushi bar moved to other side of dining room and new hand sink installed. High temp dish machine added in kitchen.
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. Missing for several employees.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator explained the use of time for sushi rice. Not able to provide written documentation and time not written on rice. Time was added and DBPR documents were emailed to operator.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for more than ten employees.
Bowl or other container with no handle used to dispense food. Bowls in three containers of rice.
Ceiling tile missing. Several missing in kitchen area. Employee currently working in ceiling.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on top shelf at sushi bar not inverted.
Drain cover(s) missing. Two missing near ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened coffee drink I reach in cooler over sauces. Moved during this inspection.
Food stored on floor. Bags of rice stored on floor in back 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. Handle of scoop in drink ice at server station.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Kitchen back door near walk in cooler is not self closing fully and being left open. Also, large crack at door that is blocked in back hallway.
Single-service articles not stored inverted or protected from contamination. Several plastic trays on top shelf at sushi bar. Foam trays in kitchen area. All were flipped over.
Stored food not covered. Several bulk food containers on hibachi roll carts in hallway near restroom not covered. Manager placed plastic wrap over carts.
Wet wiping cloth not stored in sanitizing solution between uses. One towel in bar area and one towel at sushi bar.
Exit door locked. For reporting purposes only. At end of hallway, tools blocking door.
Jul 2, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Sushi bar moved to other side of dining room and new hand sink installed. High temp dish machine added in kitchen.
Apr 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Sushi bar moved to other side of dining room and new hand sink installed. High temp dish machine added in kitchen.
Jul 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. June 1, 2023
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. Reach in freezer, raw chicken above raw beef tray manager moved.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
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.