Miyuki Sushi & Thai

265 SW Port Saint Lucie Blvd, Port St Lucie, FL 34984 · Permanent Food Service · License 6605155

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Sep 21, 2026 (7 weeks ago)

What drove the grade

Raw animal food stored over or with unwashed produce.High priority · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Sep 21 routine inspection
1 high priority (fixed on the spot), 6 intermediate (fixed on the spot, 2 repeats), 2 basic (1 repeat)
-20
Safety score80

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

Inspection history

1 inspection · 1 visit

Sep212026

Routine inspection

9 violations found

First visitSep 21, 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.
9 violations found:
- 1 High priority
- 6 Intermediate
- 2 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Raw chicken over avocados in walk in cooler. Manager corrected.
  Fixed on the spot
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Beef tataki with raw fish eggs. Employee is correcting on all menus.
  Fixed on the spot
  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Half and half, dated.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  For dish machine. Provided some.
  Fixed on the spotRepeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Pots and pans. Manager removed.
  Fixed on the spotRepeat violation
  Soap dispenser at handwash sink not working/unable to dispense soap.
  Next to walk in freezer. Manager placed soap.
  Fixed on the spot
- 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/ 9 present. Per Employee, Manager stepped out but will be back. Manager arrived during inspection.
  Fixed on the spot
Basic2
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Bulk oil.
  Fixed on the spotRepeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.