MIKATA BUFFET

High Priority - Priority: High Priority Observed: 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. Dishmachine testing at 0ppm. Person in charge will utilize triple sink to sanitize until serviced. Warning 5.19.26 Operator needs more time to repair. Time Extend

High Priority - Dented/rusted cans present. See stop sale. One can of applesauce in walk in cooler with sharp dent along seam. Also, salmon and tilapia in ROP with instructions to remove from packaging prior to thawing thawed in sealed packaged at sushi bar and in walk in cooler. Also three raw shell eggs in walk in cooler with cracked shells.

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. Dishmachine testing at 0ppm. Person in charge will utilize triple sink to sanitize until serviced. Warning

High Priority - Live, small flying insects found. Observed one flying insect in back kitchen. Door open during inspection. Repeat Violation Admin Complaint

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Person in charge unable to provide proof of parasite destruction for salmon received fresh from Harvest Valley. Person in charge called provider during inspection. Provided by end of inspection. Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in cooler raw chicken stored over cream cheese. Raw oysters stored over cooked items. Person in charge began rearranging. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - 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. Buffet items held on time. Not properly tracking time at time of inspection. States items have been out less than 4 hours. Discussed in detail with operator about options for time. Warning

High Priority - Toxic substance/chemical improperly stored. Chemical spray stored on shelf above make line and prep area. Person in charge moved to appropriate location. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker at both sides of splitter at mop sink.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam and oyster tags not marked with date last served or in chronological order.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at dishmachine blocked by large tray. Hand wash sink at far end of cook line with items stored in sink. Person in charge made both sinks accessible. Corrective Action Taken Repeat Violation

Intermediate - No monitoring of buffet/salad bar by employee trained in safe operating procedures. Observed child at buffet sticking entire arm into ice cream container that had been removed from reach in freezer and held by adult. Person in charge discarded ice cream and intervened after made aware by inspected. Provided proof of purchase of signs indicating adult supervision is required. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items stored alongside/ above food, food prep areas in kitchen. Person in charge began removing. Corrective Action Taken Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple clean pans wet nesting in storage area of kitchen. Repeat Violation

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Flying insect sticky tape stored over prep area with large amount of dead flying insects in trap. Person in charge removed. Corrected On-Site

Basic - Food stored on floor. Sauces, margarine stored in buckets on the floor under cook line. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Majority of walk in freezer with ice buildup on all surfaces. Person in charge states due to defrosting function.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between equipment in kitchen.

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Single service items stored on rack over mop sink, may be exposed to splash.

Basic - Time/temperature control for safety food thawed in an improper manner. Crawfish thawing in boxes at prep sink area. Person in charge moved to walk in cooler. Corrected On-Site Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloths in server area in sanitizer at 10ppm. Person in charge began remaking. Also, wet wiping cloths in kitchen stored on prep table. Corrective Action Taken

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee on front hibachi line crack two raw shell eggs, then handle ready to eat packages of food, clean plate without removing gloves and washing hands. Person in charge spoke to employee. Corrective Action Taken

High Priority - Presence of insects, rodents, or other pests. One live ant observed on floor under triple sink along far left side wall in kitchen. Person in charge killed and discarded. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In glass door reach in cooler across from cook line observed raw salmon stored over open container of cheese. Person in charge moved to appropriate location. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Self service ice cream freezer is down during inspection. Has been replaced with hinged lid reach in freezer with no sneeze guard. All ice cream is exposed to contamination when open. Observed scoop left in ice cream below the edge of container during inspection. Person in charge states new sliding lid unit that fits under sneeze guard is on order. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink on far right of main cook line with multiple items stored in sink. Person in charge removed. Corrected On-Site

Basic - Dead roaches on premises. One dead roach observed on floor under griddle at front counter hibachi area. Person in charge discarded. Corrected On-Site Warning

Basic - Food stored on floor. Observed bucket of oil and cut potatoes stored on floor and uncovered under main cook line. Person in charge began covering and raising. Corrective Action Taken Repeat Violation

Basic - Open condiments provided for self-service not properly protected. Observed wonton strips at buffet with no protection. Person in charge moved behind sneeze guard. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed krab packages thawing on tray at room temperature at sushi make line. Observed shrimp thawing in standing water in back sink. Person in charge moved to sink and turned on water. Corrective Action Taken Repeat Violation

High Priority - - From initial inspection : High Priority - Live, small flying insects found Observed approximately 10 flying insects in various places throughout kitchen and in server areas. Warning - From follow-up inspection 2025-11-21: Observed one flying insect at triple sink area in kitchen. Observed two flying insects in server areas off of dining room. Admin Complaint

Intermediate - - From initial inspection : 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. Person in charge unable to provide proof of food handling training for any employee working at establishment for 60+ days. Warning - From follow-up inspection 2025-11-21: Person in charge needs more time to obtain employee training. Time Extended

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe face with paper towel, then work with food product without hand wash. Also, observed employee wash gloved hands at hand wash sink. Person in charge spoke to employees who washed hands appropriately. Corrective Action Taken

High Priority - 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 employees handling cut fruit with bare hands. Person in charge spoke to employees who washed hands and donned gloves. Corrective Action Taken

High Priority - Food placed in soiled container/equipment. Observed two cases of oil stored in mop sink in back kitchen. Person in charge removed. Also, observed employee shucking oysters on in use trash can edge with oyster touching trash bag. Person in charge had employee discard oyster, sanitize knife and remove gloves and wash hands. Corrective Action Taken

High Priority - Live, small flying insects found Observed approximately 10 flying insects in various places throughout kitchen and in server areas. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In glass door reach in cooler in kitchen, observed raw salmon stored over ready to eat garlic bread. In sushi reach in cooler raw tuna stored over ready to eat krab. In walk in cooler raw chicken stored over calamari. Person in charge rearranged during inspection. Corrected On-Site

High Priority - 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. Buffet items, rehydrated garlic in oil, shell eggs held on time per person in charge with no time mark. Person in charge began marking items during inspection. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed rubbing alcohol stored on prep shelf with food products. Observed container of medicine stored with single service items on shelf in office. Person in charge moved to appropriate location. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb at dishmachine with hose attached missing vacuum breaker. Mop sink missing vacuum breaker at non chemical side of splittter with hose attached.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment not maintaining oyster tags for 90 days, also not keeping with product removed from original containers.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at dishmachine inaccessible due to water shut off to sink. Person in charge unable to repair during inspection. Hand wash sink on far right of cook line inaccessible due to blocked by multiple buckets of food. Person in charge made accessible during inspection. Corrective Action Taken Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge is manager and does not have proof of CFM.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment utilizes chlorine for sanitizing and for their dishmachine, unable to provide test strips.

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. Person in charge unable to provide proof of food handling training for any employee working at establishment for 60+ days. Warning

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Establishment serves oysters raw, no oyster consumer advisory posted. Person in charge posted during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with red chemical person in charge is hood cleaner unlabeled. Person in charge labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Multiple dry and wet bulk goods with to go pints and quarts with no handles used as scoops and in contact with product.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employee items stored on prep table shelves, alongside or with food, jackets stored alongside with food or single service items. Person in charge removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server areas wet nesting, bus tubs in back kitchen wet nesting.

Basic - Food stored on floor. Observed multiple containers of sauce, flours stored on floor at cook line under cook line. Observed bag in box soda stored on floor in external storage closet. Observed multiple buckets of sauce stored on floor at dry storage area.

Basic - Food stored outside. Observed bag in box soda stored outside back door on shelf covered with black plastic. Person in charge moved into bag in box soda room. Corrected On-Site Admin Complaint

Basic - Grease on the ground and/or pad around grease receptacle. Grease on ground around the drain outside the back door. Warning

Basic - In-use tongs stored on equipment door handle between uses. Tongs hung at knee level at cook line on equipment, also rice scoop stored in water at 71F. Person in charge removed. Corrective Action Taken

Basic - Open condiments provided for self-service not properly protected. Open garnishes, condiments at buffet line not protected. Person in charge removed from buffet line, moved under cover of sneeze guard. At hibachi station, sauce station for grill cook not protected, shell eggs not protected, person in charge moved to appropriate location. Corrected On-Site

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open during beginning of inspection with flying insects present inside of establishment. Person in charge closed partially. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Observed squid thawing in standing water at cook line prep sink. Person in charge turned on cold running water. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloths stored on back prep table. Person in charge began setting up sanitizer bucket. Also, sanitizer bucket a server area has soap mixed with bleach and is stored on the floor. Person in charge raised and remade. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. MSG, flours, sugar stored in bulk contacts unlabeled in kitchen and at server areas. Person in charge labeled appropriately. Corrected On-Site

High Priority - Customer facing preparation area lacking adequate sneezeguards or other proper protection from contamination. Front griddle missing sneezeguard. Warning

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/ Unable to license due to on opening warning. Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker at non chemical side of splitter at mop sink.

Basic - Drain cover(s) missing. Missing drain cover at mop sink.

Basic - Outer openings not protected with self-closing doors. Self closer missing from one back door, side door. Also, light visible under back door and side door.