Mayaki Sushi Izakaya

6035 US Highway 17-92 N, Davenport, FL 33896 · Permanent Food Service · License 6308896

Official report

out of 100

Grade F

Safety score 52 of 100

Latest visit: Oct 15, 2026 (3 weeks ago)

What drove the grade

Presence of insects, rodents, or other pests.High priority · no follow-up needed · 22 other violations

How the score was calculated

Starting score100
Violations at the Oct 15 routine inspection
7 high priority (4 no follow-up needed, 3 fixed on the spot, 1 repeat), 4 intermediate (1 repeat), 12 basic (1 repeat); basic violations cost 12 at most
-48
Safety score52

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

Inspection history

1 inspection · 1 visit

Oct152026

Routine inspection

23 violations found

First visitOct 15, 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.
23 violations found:
- 7 High priority
- 4 Intermediate
- 12 Basic
What the inspector cited
High priority7
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Boba tapioca pearls holding at 51°F. Advised manager to place on ice or in cooler to maintain temperature.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Next to fryer Shrimp 77 and chicken 105, manager states they just fried it. Advised to hot hold item at 135 and above . Steam table Hot holding curry 120 , manager placed to reheat- retemped 175 corrected on cite
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shrimp over seaweed salad in walk in cooler. Manager moved shrimp.
  Fixed on the spotRepeat violation
  Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
  Raw shell eggs over ready to eat item in make table
  Fixed on the spot
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw chicken over raw beef in walk in cooler. Manager coved raw chicken
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  On sushi fish in sushi container.
- Code 35, Insects, rodents, pests and animals: Presence of insects, rodents, or other pests.
  Dead lizard observed on box in dry storage.
Intermediate4
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Observed cook washing hands in three compartment sink. Advised employee to wash hands in handwashing sink.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Interior ice machine soiled Soda nozzle gun soiled with old food. Manager cleaned *Corrected on site*
  Repeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Handwash sink near back door
Basic12
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Shrimp thawing in standing water
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Bucket of cane sugar stored on floor.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Scoops in water at 74 degrees , employee dumped water
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gaskets torn on reach in cooler on cooks line
  Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
  Cardboard lining shelves
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets on reach in coolers on cooks line and walk in cooler soiled.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
- Code 35, Insects, rodents, pests and animals: Fly sticky tape hanging over food/food preparation area/food-contact equipment.
  Near prep table. Operator removed and discarded
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Near mop sink
  Floor soiled/has accumulation of debris.
  Under cooking equipment
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.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.