MIKATA BUFFET INC

Name: MIKATA BUFFET INC
Address: 3201 NW FEDERAL HWY 1, JENSEN BEACH, FL, 34957, US
Rating: 0

3201 NW FEDERAL HWY 1, JENSEN BEACH, FL 34957

License #5301302

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

April 8, 2026 · 11 findings · 4 critical

Complaint Full

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Quick take

MIKATA BUFFET INC in JENSEN BEACH currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 16 times from Florida DBPR, with the most recent inspection on April 8, 2026. Across those visits, inspectors documented 132 total violations — 51 critical, 22 major, 59 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 26, 2025

The latest inspection on April 8, 2026 shows 11 observation rows: 4 critical, 1 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

81%

Inspector notes

132

Coverage note

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MIKATA BUFFET INC has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ents soiled through out establishment
[14-38-4] Food storage container/container lid cracked or broken. Observed plastic food container cracked being held together by shoe lace. Operator removed foods and discarded container
[08B-38-4] Food stored on floor of back storage area
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues at cook line reach in cooler
[06-01-5] Time/temperature control for safety food thawed in an improper manner.
[36-73-4] Walk in cooler Floor soiled/has accumulation of debris.
[12A-17-4] Observed Employee rub hands together for less than 10-15 seconds (approximately 5 seconds) while washing hands Advised operator of proper hand washing procedures for employee to wash hands
[12A-28-4] Observed multiple Employees touch soiled clothes and then engage in food preparation, and handle clean food utensils at cook line without washing hands. Advised operator of proper hand washing procedures for employee to wash hands
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue crab meat (63F - Cold Holding); raw salmon (60F - Cold Holding); sitting inside sink at back kitchen Per operator food not pr or portioned today and left out of temperature for approximately 2 hours Advised operator to place foods inside cooling unit to bring back to 41F Operator began to move foods into cooler
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked eel (78F - Hot Holding) sitting inside toaster oven Per operator food left out of temperature for approximately 1 hour Advised operator to keep items inside cooler Operator place. Item in cooler
[31B-03-4] No soap provided at handwash sink.

Disposition: Warning Issued
[08B-38-4] Observed boxes of cooking oil stored on floor of cook line
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm Observed no sanitizer attached to hose Operator placed new bucket of sanitizing solution and re ran machine to 100 ppm.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee rinse face and mouth inside of hand wash sink then proceed to handle clean dishes at dish pit. Operator reviewed hand washing with employee to wash hands properly. Observed employee wipe nose and back of head with bare hand then proceed to handle food boxes
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked ready to eat mussels in reach in cooler. Observed raw fish stored over ready to eat vegetables at front counter reach in cooler Operator stored all foods properly.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee Handle soiled dishes at back server station then proceed to open wine bottle, pour drinks and scoop ice worth out washing hands. Operator reviewed proper hand washing for employee to wash hands properly.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked eel at 80F sitting inside toaster oven at front cook line. Per operator eel cooked at 10:30 and left out of temperature for approximately 2 hours, operator placed inside reach in cooler to quick chill.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee wash soiled cloth in hand wash sink in kitchen
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Operator provided,
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator documentation at time of inspection.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[12B-14-4] Employee beverage container in ice machine/ice bin. Observed opened employee drink inside ice bin in back kitchen. Operator removed.
[12B-02-4] Employee eating in a food preparation or other restricted area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[08B-38-4] Observed Multiple boxed Food items stored on floor of walk in freezer
[03C-06-5] Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Observed comminuted beef cooked from raw being plated to put out at buffet cooked at 130-142F. Operator placed on stop top and brought beef to 168-180F);
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed approximately 8 cooked pork rib racks stacked on top each other on metal pan in walk in cooler ranging from 72F-110F, cooling at 2:30 since per operator approximately 10:00- at current rate of cooling, items did not reach 135F to 70F with in 2 hours, operator voluntarily discarded.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employees drinking on cook line then proceed to prepare foods without washing hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over ready to eat pork inside walk in cooler. Operator removed.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shell eggs at 70F sitting at front sushi counter. Operator operator, items not prepared or portioned today and the time eggs have been out of them is unknown. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shell eggs at 70F sitting at front sushi counter. Operator operator, items not prepared or portioned today and the time eggs have been out of them is unknown. See stop sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed approximately 8 cooked pork rib racks stacked on top each other on metal pan in walk in cooler ranging from 72F-110F at 2:30 since 9:30, items did not reach 135F to 70F within 2 hours.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed metal dish stored inside hand wash sink. Operator removed
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written time procedures for food items on Buffet

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl with no handle used to dispense salt on cook line. Operator removed bowl
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in storage area, dish area and above ice machines.
[06-09-1] 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. Tuna stored in refrigerator at sushi station was removed from freezer 4 hours ago. Sushi chef removed fish from packaging.
[33-19-4] Garbage on the ground and/or pad around dumpster.
[33-20-4] Grease on the ground and pad around grease receptacle.
[33-10-4] Inside/outside of dumpster not clean.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt and dust ceiling between hoods.
[12B-01-4] Sushi chef eating behind sushi counter in sushi prep area while preparing sushi. Employee went to dining room to eat.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Salmon thawing in standing water in triple sink next to ice machine. Operator turned water on.
[36-50-4] Unclean building components, attachments or fixtures. Hood filters accumulating grease.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Operator added chlorine 75ppm.
[03C-75-5] Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Shrimp (119F-125F - Cooking) at cook line on their way to the buffet. Shrimp were returned to grill and cooked to 167F
[22-41-4] 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 0ppm. Operator set up triple sink with 75ppm chlorine to sanitize.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Hibachi chef used his personal cell phone and then put on gloves to work with clean utensils and dishes in hibachi station. Chef went to wash his hands.
[12A-20-4] Employee washed hands with no soap at mop sink, after entering the kitchen and then proceeded to the buffet and handled clean utensils on the buffet.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish washer using triple sink with 0ppm chlorine to wash, rinse and sanitize pans. Sink was properly set up 75ppm chlorine and pans were sanitized.
[35A-05-4] Roach activity present as evidenced by live roaches found. 5 live roaches on top of dish machine, no doors between dish area and cook line. 2 live roaches on wall under dish machine, no doors between dish area and cook line.
[03F-02-5] Time/temperature control for safety sushi rice 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 was one hour ago. Operator time marked.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands with no soap at mop sink, after entering the kitchen and then proceeded to the buffet and handled clean utensils on the buffet.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime can opener.
[31A-09-4] Handwash sink not accessible for employee use at all times dishes stored in sink. Operator removed.
[31A-11-4] Handwash sink used for purposes other than handwashing, filling buckets with water and cleaning knifes in sushi station. Manager reviewed proper procedures with staff.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in employee bathroom. Operator provided
[31B-03-4] No soap provided at handwash sink in employee bathroom. Operator provided.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin at the prep station at the back;
[14-01-5] Bowl or other container with no handle used to dispense food- used to dispense rice and soy sauce in dry storage Removed
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- all vents throughout the cook line; prep areas; and main dining room - mold like parent and heavy dust build-up
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored- soda cups stored next to handwash sink exposed to splash Recommended to store properly
[24-08-4] Equipment and utensils not properly air-dried - wet nesting- plastic food containers in dry storage and food containers above three compartment sink
[36-17-5] Floor tiles missing and/or in disrepair- multiple large areas missing tiles where concrete is exposed - at dishwasher area;
[14-38-4] Food storage container/container lid cracked or broken- used to store sugar
[08B-36-4] Food stored in a location that is exposed to splash/dust Used ceiling tiles stored above sauces, condiments, oils and opened container baking powder in dry storage at the back of the kitchen Removed
[08B-38-4] Food stored on floor- sauces in dry storage; chicken and boxes of foods in walk-in cooler #1; dumplings in walk-in cooler #2 Advised to store properly
[10-20-4] In-use tongs stored on equipment door handle between uses- tongs used to flip foods stored on the gas pipes at cook line/ grill area; removed
[38-01-4] Light shield damaged/in disrepair- inside the walk-in coolers;
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues- at cook line Cooler at cold buffet heavy presence of food remains like shrimp, olives; heavy accumulation of grease like substance Walk-in cooler shelves food accumulation
[29-19-4] Standing water in floor- by handwash sink next to ice machine; by dishwasher area; and inside walking cooler
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed sprouts over washed vegetables in walk-in cooler #2 Stored properly
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed live f,y landing on soda cups by handwash sink at sushi buffet; operator swatted it;
[14-31-5] Nonfood-grade bags used in direct contact with food. Garbage bags used to cover raw chicken in walk-in cooler and ice cream in freezer Advised to remove
[35A-09-4] Presence of insects, rodents, or other pests- dead lizard under ice machine at front servers station Advised to clean area;
[35A-05-4] Roach activity present as evidenced by live roaches found- observed live roach under prep table by dry storage area at the back of the kitchen; operator killed it
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice (47-48F - Cooling)at 10:20 to 47F at 11:20 since 8:30; in walk-in cooler ; food stored in big plastic bins; at this rate food will not reach 41 F or below; operator moved food containers in walk-in freezer

Disposition: Emergency order recommended
[22-41-4] 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.at 0 ppm Operator corrected to 100 ppm chlorine
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee washed hands
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For raw salmon and raw tuna served raw for sushi bar
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored above krab meat inside sushi cooler Operator stored properly
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach inside cabinet under hibachi station 3 live roaches on wall behind chest freezer/cooler at front counter by sushi station 2 live roaches on floor under flip top cooler at cook line 3 live roaches on wall behind reach in cooler at cook-line 1 live roach inside electrical panel in back kitchen near ice machine 1 live roach on floor under shelves in dry storage area 2 live roaches on wall next to prep table in dry storage area 1 live roach in storage closet behind 3 compartment sink
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 6 trays with re use oyster shells with krab meat and cream cheese.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk-in cooler Egg rolls 59f cold Holding , Cooked chicken 48f cold Holding, cream cheese sushi rolls 48F cold Holding Per operator products not prepared or portioned today. Per operator products stored for longer than 4 hours. See Stop Sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk-in cooler Egg rolls 59f cold Holding , Cooked chicken 48f cold Holding, cream cheese sushi rolls 48F cold Holding Per operator products not prepared or portioned today. Per operator products stored for longer than 4 hours. See Stop Sale Inside walk-in cooler Salmon 44F holding Coleslaw 44F cold Holding , cooked ribs 44-45F cold Holding Per operator products stored for 2 hours. Per operator products not prepared or portioned today Operator moved to walk-in freezer. Sitting out of temperature on sushi bar and on buffet bar Eel 83f cold Holding, Fish roe 65f, cold Holding, krab meat 58f cold Holding Mussels 49f cold Holding, cooked shrimp 48F cold Holding . Per operator items stored for approximately 1 hour. Per operator products not prepared or portioned today Operator decided to moved to time control and time marked
[41-10-4] Toxic substance/chemical improperly stored. WD40 stored above cases with hot sauces Windex next to sauces hibachi station Operator stored properly
[11-27-4] 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. Emailed poster to operator
[11-26-1] 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. Per operator some employees are less than 60 days Emailed form to operator to be printed