Miyako Japanese Restaurant of Dadeland
9533 S Dixie Highway, Miami, FL 33156 · Permanent Food Service · License 2325275
What drove the grade
Operating with an expired Division of Hotels and Restaurants license.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection6 high priority (1 fixed on the spot, 1 repeat), 3 intermediate (3 repeats), 28 basic (13 repeats); basic violations cost 12 at most-59
- Administrative complaint on Aug 12Counts in full until a follow-up finds the problems fixed-20
- Safety score21
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 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
37 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed on top of prep table across stove: edamame cooked (62°F - Cold Holding); shredded cabbage (68°F - Cold Holding). As per operator, less than 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed on top of reach in freezer: tempura veggies (82°F - Hot Holding). As per operator, it is leftover from order and will be thrown away.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shrimp above noodles in lowboy next to handsink
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength.
Do not use equipment not properly sanitized. Observed sanitizer chlorine at 100+ ppm at sushi counter. Inspector and employee diluted solution with water, final reading of chlorine was 100 ppm.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed can of WD40 on dry rack with vinegar.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed license expired; 10/01/25.
Repeat violationAdministrative complaint
Intermediate3
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Observed no form or kit.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Observed on dry food and dish racks.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed containers in handsink next to dish machine. Observed dishes in handsink next to stove.
Repeat violation
Basic28
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed containers of sugar with no label at coffee station.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed carrots on floor next to reach in cooler next to lowboy.
Repeat violation
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Observed between two prep tables across oven.
In-use tongs stored on equipment door handle between uses.
Observed tongs on oven door.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employees cooking and washing dishes with no hair restraint.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed cup used as scoop in sugar.
Repeat violation
Cardboard used to line food-contact shelves.
Observed on dry dish rack.
Repeat violation
Reach-in cooler shelves with rust that has pitted the surface.
Observed in multiple reach in coolers.
Repeat violation
Interior of refrigerator or freezer in disrepair/has exposed insulation.
Observed at coolers in wait station area.
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed in both chest freezers.
Repeat violation
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Observed top of dish machine soiled.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gaskets soiled in multiple coolers.
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
Observed microwave and oven handles soiled.
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
Observed case of cups on floor in hallway.
Code 25, Single-service items: Single-service articles improperly stored.
Observed single use containers on floor in hallway.
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Observed no plug at dumpster.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed at fryer area in front of triple sink.
Floor area(s) covered with standing water.
Observed under coolers at waiter station.
Hole in or other damage to wall.
Observed near dish machine.
Repeat violation
Wall soiled with accumulated grease, food debris, and/or dust.
Observed in establishment; dust accumulation.
Repeat violation
Ceiling/ceiling tile shows damage or is in disrepair.
Observed water damage and holes to several tiles in establishment and bathroom.
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed dust accumulation on ceiling vents and tiles in establishment.
Repeat violation
Floor soiled/has accumulation of debris.
Observed under cook line and at front sushi bar.
Code 38, Lighting: Light shield damaged/in disrepair.
Observed above freezers across ice machine.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed mop in bucket; not in use.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Observed no poster.
No copy of latest inspection report available.
Observed no copy.
Repeat 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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.