MIYUKI SUSHI & THAI
265 SW PORT SAINT LUCIE BLVD, Port St Lucie FL 34984 · 321-298-9321
Last inspected Feb 25, 2026 · 6 visits since December 2023
JUN 24
DEC 24
APR 25
SEP 25
FEB 26
▲ GETTING WORSE
5 inspections trending down, 19 points off where it started.
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken cooking 152F. Advised to cook up to 165F. Chicken placed back on stove. Rechecked at 173F finished cooked.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate5 Basic
What the inspector wrote — 11 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Multiple items in walk and reach in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over washed broccoli in walk in cooler. Manager corrected.
Handwash sink used for purposes other than handwashing. Fish in sink. Employee removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided some.
Show the remaining 7 findings ▾
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. 5 employees.
Spray bottle containing toxic substance not labeled. Employee labeled.
Ceiling/ceiling tile shows damage or is in disrepair. One in kitchen above ice machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Manager corrected.
Food stored on floor. Couple items in walk in freezer.
Open dumpster lid. In a shared plaza. Employee closed.
Time/temperature control for safety food thawed in an improper manner. Whole duck in 3 bay sink in standing water. Still frozen. Manager ran cool water.
Sep 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Employee touched face/hair and cell phone and then engaged in handled clean plates without washing hands. Manager educated and employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cut onions in walk in cooler. Manager moved onions.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seafood salad components: tuna, salmon, and yellowtail white tuna., baby octopus, and rainbow seafood tartar on menu. Manager is actively placing raw next to items on menu.
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. Q.L, Bacilio, Z.L, Daniel, Ray. Some expired 1/25 or 2/25.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager cleaned.
Carbon dioxide/helium tanks not adequately secured. 3 tanks at waitress section.
Cardboard used to line food-contact shelves. In walk in cooler.
Food stored on floor. Bulk oil.
Apr 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken cooking 152F. Advised to cook up to 165F. Chicken placed back on stove. Rechecked at 173F finished cooked.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over pork and over salmon raw in walk in walk in cooler. Manager corrected.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk and half and half. Manager dated items.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Shrimp tempura made 1 hour ago 97-101F cooling at room temperature. Manager placed in walk in cooler.
Handwash sink not accessible for employee use at all times. Cup inside sink. Person in charge removed.
Records/documents for required employee training do not contain all of the required information. Missing trainer name, business name, and date of birth. Person in Charge started to fix.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee/ women's.
Carbon dioxide/helium tanks not adequately secured. 2 tanks.
Food stored on floor. Bulk oil on cook's line. Bulk item In walk in cooler and in freezer ice cream
Interior of microwave has accumulation of black substance/grease/food debris.
Dec 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Non-food grade paper/paper towel used as liner for food container. In containers
Raw animal food stored over/not properly separated from ready-to-eat food. Raw meats over ready to eat sauces
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi eggs 56f cold holding out less than 2 hours advised to rapid chill Manager placed In Freezer 2nd temperature 30f cold holding
Handwash sink used for purposes other than handwashing.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Printed out raw stickers and placed on menu
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Food stored on floor. Buckets of ginger
No Heimlich maneuver/choking sign posted.
Jun 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has chlorine test strips for pool. Educated manager on correct testing strips
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice with no time mark and establishment has no written plan. Printed TPHC form for manager and time stamp was added to rice.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Curry in reach in cooler made 2 days ago with no date mark. Manager added date
Accumulation of mold-like substance in the interior of the ice machine/bin. On shield
Bowl or other container with no handle used to dispense food. Bowl in mixed vegetables being used as a scoop. Manager removed and got correct utensil.
Carbon dioxide/helium tanks not adequately secured. Manager secured
Equipment and utensils not properly air-dried - wet nesting. Cups at server station stacked wet. Manager removed to air dry
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over prepped and cut mixed vegetables in walk in cooler. Manager correctly stored.
Dec 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. Item stored in sink
Bowl or other container with no handle used to dispense food. In vegetables in line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line
No handwashing sign provided at a hand sink used by food employees. In men's restroom. Emailed and printed
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed fruits and vegetables above washed broccoli.
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.