Miyako Sushi
2871 Clayton Crossing Way #1087, Oviedo, FL 32765 · Permanent Food Service · License 6904893
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 5 intermediate (3 fixed on the spot, 1 repeat), 16 basic (6 repeats); basic violations cost 12 at most-34
- Safety score66
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 visitSep 28, 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.
24 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
All items still within 4 hours. Operator time marked on bulletin board in kitchen
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Pan of raw beef over pan of cut onions reach in cooler by ice machine
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Raw pan of raw chicken over pan of prepped steak in walk in freezer Operator switched
Fixed on the spot
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Nothing is date marked Operator began date marking
Fixed on the spot
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Generals chicken pulled from freezer not date marked Operator date marked
Fixed on the spotRepeat violation
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Entrance to kitchen, hot water faucet broken
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Employee at sushi bar rinsing knife off in hand wash sink
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager showed up during inspection
Fixed on the spot
Basic16
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Boxes of unwashed vegetables over bins of cut vegetables in walk in cooler
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
In kitchen Operator removed
Fixed on the spot
In-use knife/knives stored in cracks between pieces of equipment.
Between make table and stem tables Operator removed
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Opened employee beverage in glass on prep table next to rice warmer in kitchen Operator removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl in pan of rice in glass door cooler Operator removed
Fixed on the spot
Equipment in poor repair.
Torn gasket reach in cooler by ice machine
Repeat violation
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Sushi bar
Repeat violation
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Several on floor Operator removed
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Vents in hood
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Sauce bowls on tables Plates corner of sushi bar
Repeat violation
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Hand wash sink kitchen hot water faucet broken
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Behind equipment
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Kitchen and dining room
Repeat violation
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.