Mikata Buffet
8720 Baymeadows Rd, Jacksonville, FL 32256 · Permanent Food Service · License 2608406
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 14 routine inspection4 high priority (2 fixed on the spot, 3 repeats), 3 intermediate (2 fixed on the spot, 1 repeat), 9 basic (2 repeats)-43
- Administrative complaint on Aug 14Counts in full until a follow-up finds the problems fixed-20
- Safety score37
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 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.
Items in sushi cooler at frontline. Krab 50°. 51°. Créme cheese 50°. Per Person In Charge. Sliding glass broken. Item on order. Arriving soon. Item placed on existing Time Temperature Controlled for Safety procedures. Garlic in oil 70°. At frontline cook line. Placed about 11 am. Moved by manager to freezer. .
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 beef in containers over desserts. In walk in cooler. Moved by manager. Tray of raw eggs over cut vegetables. Moved by manager
Fixed on the spotRepeat violationAdministrative complaint
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Vaccum breaker at mop sink missing from split at non-chemical side.
Repeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
One fly in kitchen. Swatted by manger.
Repeat violationAdministrative complaint
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Kitchen Hand Wash Sinks blocked by bulk food containers , equipment.
Handwash sink used for purposes other than handwashing.
Utensils stored in multiple kitchen Hand Wash Sink. Moved by manager.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled chemical spray bottle at kitchen. All purpose cleaner. Moved by manager
Fixed on the spot
Basic9
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Multiple packaged seafood items thawing in standing water , or on kitchen counter.
Code 08, Food protection and cross-contamination: Stored food not covered.
Uncovered prepped foods in walk in cooler.
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
In use knives stored between prep equipment. Moved by manager.
Fixed on the spotRepeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Code 14, Food-contact surfaces designed and maintained: Equipment or utensils not designed or constructed in a durable manner.
Cut plastic jug as scoop. Operator discarded item.
Fixed on the spot
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup in walk in freezer.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
2 wet wipes on counter in : kitchen
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Soiled exterior of equipment including handles to coolers.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee clothing over restaurant items. Moved by manager.
Fixed on the spotRepeat violation
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.