MIKATA BUFFET

Name: MIKATA BUFFET
Address: 8720 BAYMEADOWS RD, JACKSONVILLE, FL, 32256, US
Rating: 52.1

8720 BAYMEADOWS RD, JACKSONVILLE, FL 32256

License #2608406

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

52.1 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

MIKATA BUFFET in JACKSONVILLE currently holds an InspectFL Health Score of 52.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on March 17, 2026. Across those visits, inspectors documented 31 total violations — 13 critical, 6 major, 12 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

83%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee on front hibachi line crack two raw shell eggs, then handle ready to eat packages of food, clean plate without removing gloves and washing hands. Person in charge spoke to employee.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink on far right of main cook line with multiple items stored in sink. Person in charge removed.
[35A-09-4] Presence of insects, rodents, or other pests. One live ant observed on floor under triple sink along far left side wall in kitchen. Person in charge killed and discarded.
[08B-38-4] Food stored on floor. Observed bucket of oil and cut potatoes stored on floor and uncovered under main cook line. Person in charge began covering and raising.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed krab packages thawing on tray at room temperature at sushi make line. Observed shrimp thawing in standing water in back sink. Person in charge moved to sink and turned on water.

Administrative complaint recommended
[03F-02-5] 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. Buffet items, rehydrated garlic in oil, shell eggs held on time per person in charge with no time mark. Person in charge began marking items during inspection.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed squid thawing in standing water at cook line prep sink. Person in charge turned on cold running water.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment not maintaining oyster tags for 90 days, also not keeping with product removed from original containers.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hung at knee level at cook line on equipment, also rice scoop stored in water at 71F. Person in charge removed.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment utilizes chlorine for sanitizing and for their dishmachine, unable to provide test strips.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employee items stored on prep table shelves, alongside or with food, jackets stored alongside with food or single service items. Person in charge removed.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink at dishmachine inaccessible due to water shut off to sink. Person in charge unable to repair during inspection. Hand wash sink on far right of cook line inaccessible due to blocked by multiple buckets of food. Person in charge made accessible during inspection.
[33-20-4] Grease on the ground and/or pad around grease receptacle. Grease on ground around the drain outside the back door.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups at server areas wet nesting, bus tubs in back kitchen wet nesting.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In glass door reach in cooler in kitchen, observed raw salmon stored over ready to eat garlic bread. In sushi reach in cooler raw tuna stored over ready to eat krab. In walk in cooler raw chicken stored over calamari. Person in charge rearranged during inspection.
[14-01-5] Bowl or other container with no handle used to dispense food. Multiple dry and wet bulk goods with to go pints and quarts with no handles used as scoops and in contact with product.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open during beginning of inspection with flying insects present inside of establishment. Person in charge closed partially.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Person in charge is manager and does not have proof of CFM.
[02D-01-5] Working containers of food removed from original container not identified by common name. MSG, flours, sugar stored in bulk contacts unlabeled in kitchen and at server areas. Person in charge labeled appropriately.
[41-10-4] Toxic substance/chemical improperly stored. Observed rubbing alcohol stored on prep shelf with food products. Observed container of medicine stored with single service items on shelf in office. Person in charge moved to appropriate location.
[12A-25-4] 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 wipe face with paper towel, then work with food product without hand wash. Also, observed employee wash gloved hands at hand wash sink. Person in charge spoke to employees who washed hands appropriately.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb at dishmachine with hose attached missing vacuum breaker. Mop sink missing vacuum breaker at non chemical side of splittter with hose attached.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloths stored on back prep table. Person in charge began setting up sanitizer bucket. Also, sanitizer bucket a server area has soap mixed with bleach and is stored on the floor. Person in charge raised and remade.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employees handling cut fruit with bare hands. Person in charge spoke to employees who washed hands and donned gloves.

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