MIYAKO SUSHI

Name: MIYAKO SUSHI
Address: 2871 CLAYTON CROSSING WAY #1087, OVIEDO, FL, 32765, US
Rating: 0

2871 CLAYTON CROSSING WAY #1087, OVIEDO, FL 32765

License #6904893

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 24 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

MIYAKO SUSHI in OVIEDO 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 10 times from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 137 total violations — 15 critical, 31 major, 91 minor.

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Record snapshot

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Inspections on file

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The latest inspection on September 28, 2026 shows 24 observation rows: 3 critical, 5 major, and 16 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

137

Coverage note

Inspector notes linked where available

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DBPR

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MIYAKO SUSHI 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing is date marked Operator began date marking
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw beef over pan of cut onions reach in cooler by ice machine
[10-08-5] Ice scoop handle in contact with ice. In kitchen Operator removed
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Between make table and stem tables Operator removed
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in pan of rice in glass door cooler Operator removed
[14-11-5] Equipment in poor repair. Torn gasket reach in cooler by ice machine
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Several on floor Operator removed
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Sauce bowls on tables Plates corner of sushi bar
[29-08-4] Plumbing system in disrepair. Hand wash sink kitchen hot water faucet broken
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee at sushi bar rinsing knife off in hand wash sink
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind equipment
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed vegetables over bins of cut vegetables in walk in cooler
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Generals chicken pulled from freezer not date marked Operator date marked
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw pan of raw chicken over pan of prepped steak in walk in freezer Operator switched
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee beverage in glass on prep table next to rice warmer in kitchen Operator removed
[03F-02-5] 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. All items still within 4 hours. Operator time marked on bulletin board in kitchen
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Entrance to kitchen, hot water faucet broken
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen and dining room
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager showed up during inspection
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. - tanks located next to bag n box rack.
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. - napkins and chop sticks stored directly on floor in dry storage next to restrooms.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. - white cutting board at prep area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Employee phone and Keys store on prep table
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. -sushi person
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. - back door next to restrooms - Back door kitchen area
[08B-38-4] Food stored on floor. -Soy sauce - cooking oil - walk-in freezer several boxes of food items.
[10-12-5] In-use ice scoop stored on soiled surface between uses. -ice scoop store directly on ice machine.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice paddle stored in 74° water.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave next to ice machine blocked.
[36-62-4] Light not functioning. - 2 lights over flat top grill.
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef stored over butter in reaching cooler in kitchen
[03F-02-5] 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. -fried sweet potato, general chicken, tempura shrimp -Operator placed correct time.
[41-10-4] Toxic substance/chemical improperly stored. - spray bottle of window cleaner stored on cart next to to go boxes.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[53A-02-7] Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
[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. - 1 new hire
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. In dry items Floating in sauce
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Next to dish machine
[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. See stop sale
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler next to ice machine
[08B-38-4] Food stored on floor. Oil container under three compartment sink Under dish machine drain boards Walk in cooler shrimp Walk in freezer chicken
[14-11-5] Gasket in poor repair. Reach in cooler next to ice machine
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer Reach in freezer on cookline
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Server salad cooler fan cover and door track - hood filters
[33-16-4] Open dumpster lid
[35B-03-4] Outer openings not protected with self-closing doors. Back door
[29-49-6] Standing water in bottom of reach-in-cooler. Cookline
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler
[36-27-5] Wall/ceiling/attached equipment soiled with accumulated grease, food debris, and/or dust. Hood Wall next to hood Ceiling vents
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[02D-01-5] Working containers of food removed from original container not identified by common name.white substance
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[29-37-4] Spray hose at dish sink lower than flood rim of sink. Three compartment sink
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breaded chicken cooked, frozen, thawed, at 45 F in reach in cooler
[03F-02-5] 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. Tempura butter
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. - Rice 66F cooling at 1:40 large bus tub walk in cooler. at 2:20 64F
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine light buildup Stained cutting boards
[31A-11-4] Handwash sink used for purposes other than handwashing. - hand wash sink used to rinse cleaning rag - used to hood fryer baskets corrected on site - used to hood various pairs of gloves
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -not identified on paper menus, insufficient notation of in house menu
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Start of inspection
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink next to soda fountain corrected on site. - Next to three compartment sink corrected on site. - Next to dish machine
[31B-03-4] No soap provided at handwash sink. - next to three compartment sink - next to dish machine - restroom
[41-21-4] Original container of toxic substance or chemical does not bear the manufacturers label. Blue substance
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen entrance