MIYAKO JAPANESE STEAKHOUSE AND SUSHI

Name: MIYAKO JAPANESE STEAKHOUSE AND SUSHI
Address: 17860 SE 109 AVE UNIT 619, SUMMERFIELD, FL, 34491, US
Rating: 75.8

17860 SE 109 AVE UNIT 619, SUMMERFIELD, FL 34491

License #5202228

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

75.8 Grade C / 100

Mixed Health Record

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Quick take

MIYAKO JAPANESE STEAKHOUSE AND SUSHI in SUMMERFIELD currently holds an InspectFL Health Score of 75.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 22, 2026. Across those visits, inspectors documented 27 total violations — 4 critical, 5 major, 18 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 22, 2026 shows 11 observation rows: 1 critical, 2 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Warning Issued
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment soiled with food residue.
[31B-02-4] 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.
[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. For a total of eight employees
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl no handle inside sauces buckets.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves, also with food debris.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the server area shelves with mold like substance.
[08A-20-5] 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.
[02D-01-5] 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.
[36-36-4] Ceiling tile missing. Above cook line and around hood.
[08B-36-4] 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.
[36-34-5] 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

Disposition: Inspection Completed - No Further Action
[01B-24-5] 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.
[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. At the sushi bar area, tuna thawed overnight (30F) in vacuum sealed bag, Manager moved out of bag.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl no handle inside flour bin, employee moved the bowl.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. In use cutting board with wet wiping cloth underneath
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink at the server station used to dump drinks.
[25-05-4] Single-service articles improperly stored. Napkins box stored on floor near sushi bar.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[03F-10-5] 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
[50-08-7] 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,
[08A-05-6] 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.
[23-03-4] 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
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drinks on prep tables, manager moved.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At the server station.
[10-07-4] 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.
[36-36-4] Ceiling tile missing. At the kitchen area, multiple missing tiles.
[08B-49-4] 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.

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