Miso-Ramen and Pokebar

13405 US Hwy 1, Sebastian, FL 32958 · Permanent Food Service · License 4105450

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Jul 30, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 15 other violations

How the score was calculated

Starting score100
Violations at the Jul 30 routine inspection
5 high priority (2 no follow-up needed, 3 fixed on the spot), 2 intermediate (fixed on the spot), 9 basic
-28
Safety score72

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul302026

Routine inspection

16 violations found

First visitJul 30, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
16 violations found:
- 5 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  10lbs yellowfin tuna thawed under vacuum.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Hard boiled eggs in make table at 50f cold holding above line top of table. Moved to rapid chill.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Cooked pork at 79f on counter, moved to rapid chill.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Black household style reach in cooler raw chicken over unwashed produce.
  Fixed on the spot
- Code 28, Sewage and wastewater disposal: Evidence of mop/cleaning wastewater dumped onto ground.
  Operator stated they dump mop water in tree line, pulled up plans showed him his mop sink and educated they have to use that for dumping.
  Fixed on the spot
Intermediate2
- Code 11, Employee health: 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.
  Rich hired as a dishwasher had not signed reporting agreement.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Thawing fish in hand wash sink.
  Fixed on the spot
Basic9
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Fish being thawed in hand wash sink not under running water.
  Fixed on the spot
  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.
  10 lbs of yellowfin tuna thawed not removed from vacuum. Operator discarded.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Container of brown rice on floor in storage room.
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Tongs on oven handle.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  At sushi bar, educated operator.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Mold like substance interior of ice maker.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Reach in freezer gaskets in kitchen soiled with mold like substance.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Restroom missing hand washing sign.
- 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 cell phone on prep table in back kitchen.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.