MIYAKO JAPANESE STEAKHOUSE AND SUSHI

High Priority - 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. Corrected On-Site

Intermediate - 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. Corrected On-Site

Intermediate - 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 Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside sauces buckets. Repeat Violation

Basic - Ceiling tile missing. Above cook line and around hood. Repeat Violation

Basic - 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

Basic - 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. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment soiled with food residue. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the server area shelves with mold like substance.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves, also with food debris.

Basic - 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. Corrected On-Site

High Priority - 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, Corrected On-Site

High Priority - 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. Corrected On-Site

High Priority - 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.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the server station used to dump drinks.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - 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

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside flour bin, employee moved the bowl. Corrected On-Site

Basic - Ceiling tile missing. At the kitchen area, multiple missing tiles.

Basic - 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. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drinks on prep tables, manager moved. Corrected On-Site

Basic - 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. Corrected On-Site

Basic - 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. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. In use cutting board with wet wiping cloth underneath

Basic - No handwashing sign provided at a hand sink used by food employees. At the server station.

Basic - 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

Basic - Single-service articles improperly stored. Napkins box stored on floor near sushi bar.