Mikata Buffet INC
3201 NW Federal Hwy 1, Jensen Beach, FL 34957 · Permanent Food Service · License 5301302
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection5 high priority (1 fixed on the spot, 1 repeat), 1 intermediate, 5 basic-37
- Administrative complaint on Nov 3Counts in full until a follow-up finds the problems fixed-20
- Safety score43
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 visitNov 3, 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 priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Shell eggs in use or stored with cracks or broken shells at back storage shelf.
See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw chicken (46°F - Cold Holding) 46°F cold holding inside of clear window reach in cooler at cook line Operator not prepared a portion today and left at a temperature for approximately two hours Operator move foods into colder unit to quick chill
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed inside walk in cooler: raw crabs stored over ready to eat Cole slaw, ready to eat vegetables raw fish stored over cooked potatoes Observed at sushi bar reach in Cooler: Raw shell eggs stored over washed onions Operator stored all foods properly at time of inspection
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.
Observed employee touch face with napkin then proceed to handle clean equipment in back kitchen Reviewed proper hand washing with operator for employees to wash hands
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed frying equipment soiled with food debris
Basic5
Code 06, Food properly thawed: Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
Observed raw squid not longer frozen at 64°F running under water at 67°F inside prep sink Operator began to prep foods
Code 08, Food protection and cross-contamination: Food stored on floor.
Code 12, Handwashing and hygienic practices: Employee beverage container inside food container in direct contact with egg rolls that will be reheated for later service
Operator removed
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/bins in back kitchen
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.
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.