Miyako Buffet & Sushi
1157 S Federal Hwy, Pompano Beach, FL 33062 · Permanent Food Service · License 1623559
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 28 complaint inspection4 high priority (fixed on the spot, 2 repeats), 3 intermediate (2 fixed on the spot, 1 repeat), 4 basic (2 repeats)-30
- Administrative complaint on Sep 28Counts in full until a follow-up finds the problems fixed-20
- Safety score50
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitSep 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Pan of raw chicken stored over pan of crab Rangoon ( cream cheese), in walk in freezer. Raw chicken was moved to lower shelf.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal food stored over/not properly separated from ready-to-eat food.
1). Raw shrimp stored on shelf above pan of sauce in bottom of flip top cooler on cook line. 2). Pan of raw salmon stored over jug of spicy mayonnaise in sushi low boy cooler at sushi station at front. 3). Container of raw squid stored over carton of milk and bucket of soy sauce hibachi reach in cooler. Foods were rearranged for proper storage.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Cook left cook line to put on hair restraint, returned to cook line , continued cooking food without washing hands. Educated employee on proper handwashing procedures. Employee washed hands.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1 flying insect observed in kitchen next to gap in back door screened gate. Advised manager to close door. Fly was removed and gate was closed.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Créme brûlée prepared yesterday morning not dated in walk in cooler. Food was dated by manager.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Manual can opener in kitchen soiled with grease and food buildup.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels available at handwashing sink in kitchen near to ice machine. Paper towels provided at handwashing sink by manager.
Fixed on the spotRepeat violation
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Buckets of food stored on floor in walk in freezer.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee's water bottle stored on top of flip top cooler on cook line. Bottle was removed from cook line.
Fixed on the spotRepeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee preparing food without hair restraint. Employee put on hair restraint.
Fixed on the spot
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Cook wearing wristwatch whilst cooking food in kitchen. Educated employee on wearing jewelry in kitchen Employee removed wristwatch.
Fixed on the spot
Earlier inspections 1
F54Complaint inspection10 violations, 4 high priority Administrative complaint
- First visitAug 25, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
FLIP TOP # 1 // Raw Beef (53°F - Cold Holding), per operator, food not prepped or portioned today. Food held in walk in cooler and moved to flip top on cook line and held for approximately 1.5 hours. Ice was placed on food to quick chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw calamari stored over box of brownies in walk freezer. Manager moved raw food to bottom shelf.
Fixed on the spot
Raw animal food stored over or with unwashed produce.
In walk in cooler, Raw Tuna stored on shelf above box of oranges . Manager moved raw food to bottom shelf.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal food stored over/not properly separated from ready-to-eat food.
1). Raw squid over pan of cooked chicken in low boy cooler on cook line. 2). In walk in cooler raw shrimp in bucket stored atop bucket of sauce . 3). At sushi station low boy, raw tuna stored over imitation crabmeat. Manager moved raw foods to bottom shelf.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels provided at handwashing sink in kitchen , next to 3 compartment sink. Manager provided paper towels at handwashing sink.
Fixed on the spot
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
15 % Gratuity for parties of 8 or more listed on board at front entrance, not listed on receipt. Manager adjusted receipt to show Gratuity.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food contaminated by unsanitized equipment or utensil.
See stop sale. Can of Red Bull stored in pan of cooked onions in flip top # 1 on cook line. Manager voluntarily discarded onions.
Fixed on the spotRepeat violation
Food stored on floor.
Gallon of oil stored on floor in kitchen. Manager removed oil from floor.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee's open cup stored on shelf above flip top cooler on cook line. Cup was removed from cook line.
Fixed on the spot
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Wet wiping cloth stored under cutting board on prep table in kitchen. Manager removed wiping cloth from cutting board.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.