MIYAKO BUFFET & SUSHI

High Priority - 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. Corrective Action Taken

High Priority - 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. Corrected On-Site

High Priority - 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. Corrected On-Site

High Priority - 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. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - 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. Repeat Violation

Basic - 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. Corrected On-Site

Basic - 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. Corrected On-Site

Basic - 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. Corrected On-Site

High Priority - 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. Corrected On-Site

High Priority - 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. Corrected On-Site

High Priority - 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.

High Priority - 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. Repeat Violation Admin Complaint

High Priority - 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.

Intermediate - 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. Corrected On-Site

Intermediate - 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. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Bucket with wiping cloths stored in handwashing sink at expo service area . Manager removed. Corrected On-Site

Intermediate - 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. ** Corrected On-Site** Corrected On-Site Repeat Violation

Basic - 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. Corrected On-Site Repeat Violation

Basic - 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. Corrected On-Site

Basic - 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. Corrected On-Site

Basic - 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. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Provided poster to manager and displayed. Corrected On-Site

Basic - 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. Corrected On-Site

High Priority - 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 Corrected On-Site

High Priority - 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. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked with rolling cart. Operator moved cart Corrected On-Site

Intermediate - 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.

Intermediate - 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.

Basic - 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

Basic - 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. Corrected On-Site

Basic - 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. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp stored over unwashed produce in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over raw vegetables in walk in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On cook line, cutting boards soiked with food debris and cut marks

Basic - Bowl or other container with no handle used to dispense food. On cook line, bowl used to dispense cooked noodles.

Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line and hibachi station, knives and spatulas stored between equipment

Basic - Stored food not covered. In walk in freezer, raw oysters stored uncovered Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, raw beef stored over unwashed oranges and pineapple. Operator reversed. Corrected On-Site Repeat Violation Admin Complaint

High Priority - 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. Corrected On-Site Repeat Violation Admin Complaint

High Priority - 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. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink at habachi counter blocked with sponges and scrubbing pad. Operator removed Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips to test dishwasher. Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. No soap at hand wash sink on cook line.

Intermediate - 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.

Basic - Bowl or other container with no handle used to dispense food. Cup used to dispense flour and rice. Operator removed cup Corrected On-Site Admin Complaint

Basic - 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. Corrected On-Site

Basic - Stored food not covered. In dry storage closet, tempura flakes not covered while being stored. Operator covered. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Warning - From follow-up inspection 2023-08-02: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn sushi cooler #1 Gaskets torn in first reach in cooler on cook line Warning - From follow-up inspection 2023-08-02: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. In missing floors tiles Warning - From follow-up inspection 2023-08-02: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In front of triple sink Warning - From follow-up inspection 2023-08-02: Time Extended

Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor. On cook-line At sushi bar Warning - From follow-up inspection 2023-08-02: Time Extended

High Priority - 41-07-4 Observed: Container of medicine improperly stored-shelf over prep table on cook line. Removed. Corrected On-Site Priority: High Priority

High Priority - Observed: Dented/rusted cans present. See stop sale. Can of oyster sauce dented on dry storage shelf. Priority: High Priority

High Priority - Observed: Nonfood-grade containers used for food storage - direct contact with food. Homemade scoop made out of plastic. Priority: High Priority

High Priority - Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon over crab Rangoon in walk in freezer. Not commercially processed. Priority: High Priority

High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over vegetables in bottom reach in cooler on cook line. Priority: High Priority

High Priority - Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler. Priority: High Priority

High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. fried shrimp (63F - Cooling) in walk in cooler. Shrimp not prepped or portioned today. Operator states shrimp in unit over night. At this rate shrimp did not cool to 41F within 6 hours. Priority: High Priority

High Priority - Observed: 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. At cold buffet/ hibachi - Melon and eggs Priority: High Priority

Intermediate - Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. fried shrimp (63F - Cooling) in walk in cooler. Shrimp not prepped or portioned today. Operator states shrimp in unit over night. At this rate shrimp did not cool to 41F within 6 hours. rice noodles (77F - Cooling) at 12:55 pm to 77F at 1:15 pm on cook line. At this rate, noodles will not cool to 41F within 6 hours. Noodles cooling at room temperature. Placed in cooler . Corrective Action Taken Priority: Intermediate

Intermediate - Observed: Handwash sink not accessible for employee use at all times. Lid in hand sink at door of kitchen. Priority: Intermediate

Intermediate - Observed: Handwash sink used for purposes other than handwashing. Hand wash sink in sushi station used for prep. Priority: Intermediate

Intermediate - Observed: No soap provided at handwash sink-at hand sink next to kitchen door. Priority: Intermediate

Basic - Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance-vent walk in cooler. Priority: Basic

Basic - Observed: Current Hotel and Restaurant license not displayed. Priority: Basic

Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Shelving over food prep table on cook line. Priority: Basic

Basic - Observed: Food stored on floor. Bucket of shrimp on floor in walk in cooler. Priority: Basic

Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket bottom reach in cooler on cook line. Priority: Basic

Basic - Observed: Stored food not covered. Tempura flakes not covered in storage room. Food uncovered in walk in cooler. Priority: Basic

Basic - Observed: Wiping cloth chlorine sanitizing solution not at proper minimum strength. ; Sanitizer Bucket (Chlorine 0ppm) wait station area of dining room. Priority: Basic

High Priority - Dented/rusted cans present. See stop sale. One Can of garbanzo beans. One can of pineapple on dry storage racks dented.

High Priority - 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. Dishwasher (Chlorine 0ppm). Triple Sink set up (Chlorine 100ppm).

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee observed entering sushi making station and ringing towel out in hand sink and put gloves on to begin work. Employee washed hands and put gloves on. Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee observed washing and rinsing stainless steal bowls and placing on shelf without sanitizing. Triple sink set ash rinse and sanitize properly. Bowls sanitized. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Two cans of coconut water in ice bin used for consumption. Ice removed. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) sushi station. Remade Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Bucket of towels stored in hand sink at wait station in dining room

Intermediate - No soap provided at handwash sink-at kitchen door.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator.

Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in rice bin in dry storage.

Basic - Food stored on floor. Container of cabbage on floor under shelf of dry storage. Bucket of shrimp on floor of walk in.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior to ice cream freezer chest unclean

Basic - Stored food not covered. Tempura flour container not covered on shelf in dry storage.

High Priority - Nonfood-grade bags used in direct contact with food.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over shrimp, and squid, chicken over beef, chef moved all items Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door reach in cooler on cook line at Shrimp, frog legs, calamari ; (45-48F - Cold Holding), chef put ice on all items and called for service

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Clam/mussel/oyster tags not marked with last date served.