MIYAKO JAP REST

Name: MIYAKO JAP REST
Address: 5844 SW 73 ST, SOUTH MIAMI, FL, 33143, US
Rating: 75

5844 SW 73 ST, SOUTH MIAMI, FL 33143

License #2328478

75 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MIYAKO JAP REST in SOUTH MIAMI currently holds an InspectFL Health Score of 75 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on December 3, 2025. Across those visits, inspectors documented 54 total violations — 5 critical, 5 major, 44 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on December 3, 2025 had no critical findings, but inspectors still documented 1 major and 5 minor violations.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Call Back - Complied
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dish and dry food shelves.
[25-05-4] Single-service articles improperly stored. Observed cases of to go containers on floor outside of office.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at back door exit.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed interior soiled multiple coolers.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in coolers. Observed soiled exterior of multiple equipment; coolers, stove and water heater.

Warning Issued
[01B-03-5] Stop Sale issued due to adulteration of food product. Observed sushi roll being made with bare hands at front counter. Inspector stepped in and employee tossed roll.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed in cooler at front sushi counter; 6 tilapia filets completely thawed in ROP.
[36-24-5] Hole in or other damage to wall. Observed next to prep table in kitchen area at sushi bar entrance.
[08B-38-4] Food stored on floor. Observed cases of spy on floor in storage hallway.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed interior soiled multiple coolers.
[09-01-4] 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 sushi roll being made with bare hands at front counter. Inspector stepped in and employee tossed roll.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior soiled across cook line.
[35A-02-7] Live, small flying insects found. Observed 12 live flies on wooden sushi boats; at front sushi kitchen counter. Observed 1 live fly in mens restroom on wall.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
[25-32-4] Reuse of single-service or single-use articles. Observed spy containers reused for other food items.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at back door exit.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dish and dry food shelves.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in coolers. Observed soiled exterior of multiple equipment; coolers, stove and water heater.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed next to cook line.

Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed soiled exterior.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed on prep table across cook line; cup, phone and tablet.
[53B-01-5] 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. Observed person in charge unable to find the certificates for employees.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed in back of establishment.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed next to ice machine.
[08B-38-4] Food stored on floor. Observed cases of soy on floor in hallway.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed oven and microwave door handles soiled.
[25-05-4] Single-service articles improperly stored. Observed to go containers on floor in hallway.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple coolers and in walk in cooler.
[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. Observed no form or kit; inspector provided via email.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at back door gap on side.
[36-22-4] Floor area(s) covered with standing water. Observed in walk in cooler.
[36-24-5] Hole in or other damage to wall. Observed broken tile on wall next to stove.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed on cook line.
[51-18-6] No copy of latest inspection report available. Observed last inspection not provided.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers in establishment.
[14-11-5] Equipment in poor repair. Observed in walk in freezer broken shelf.
[36-73-4] Floor soiled/has accumulation of debris. Observed throughout kitchen; heavily soiled behind cook line equipment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed outlets and plugs soiled. Observed exterior of equipment soiled. Observed multiple reach in cooler gaskets soiled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in and all reach in freezers.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple cloths on equipment and prep tables; not stored in solution.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout establishment.

Community reaction

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Community pulse