MIYAKO BUFFET & SUSHI

Name: MIYAKO BUFFET & SUSHI
Address: 1157 S FEDERAL HWY, POMPANO BEACH, FL, 33062, US
Rating: 79.9

1157 S FEDERAL HWY, POMPANO BEACH, FL 33062

License #1623559

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

79.9 Grade C / 100

Mixed Health Record

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Quick take

MIYAKO BUFFET & SUSHI in POMPANO BEACH currently holds an InspectFL Health Score of 79.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 18, 2026. Across those visits, inspectors documented 16 total violations — 6 critical, 4 major, 6 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

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.

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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-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed two employees washing hands in 3 compartment sink. Educated employees on using handwashing sink for washing hands.
[03C-75-5] Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Observed server taking fish out of oven and placing on tray to serve at buffet line, at 111 F. Educated employee on cooking temperature for fish, and fish was placed back in oven to reach proper cooking temperature.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. 1). Observed raw shrimp stored over washed lettuce in pan in reach cooler at hibachi grill station. Raw shrimp was moved to bottom shelf. 2). Observed raw shell eggs and raw chicken stored over soy sauce in reach in cooler at Hibachi station. Educated employee on proper storage, and eggs and raw chicken were moved to bottom shelf. 3) Observed Miso paste stored under raw shrimp in flip top # 3. Raw shrimp was moved to bottom shelf.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher reading 0 ppm after 3 attempts. Advised manager to discontinue use of dishwasher and use 3 compartment sink. 3 compartment sink was set up, and manager contacted Eco Lab. Eco Lab repaired dishwasher during inspection, and chlorine reading was 100 ppm.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cellphone stored atop stack of unwrapped paper napkins on prep table at Hibachi station. Employee removed cellphone from table.

Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1). Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler, cut melon (51F - Ambient Cooling)at 1:43 pm since 11 am to 51 F at 2:35 pm. Manager discarded. See Stop Sale. 2), Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Wontons (49F - Heated Cooling), cooked and held in unit since two days ago. Manager discarded. See Stop Sale. 3). Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Chicken (46F - Cold Holding) , per operator food not prepped or portioned today, food held in unit for two days. Manager discarded. See Stop Sale.
[11-27-4] 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. Provided poster to manager and displayed.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pans stored upright on shelf in dry storage area. Manager inverted.
[31A-11-4] Handwash sink used for purposes other than handwashing. Bucket with wiping cloths stored in handwashing sink at expo service area . Manager removed.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided poster to manager and displayed.
[08A-04-5] Raw animal food stored over or with unwashed produce. 1). Raw crab stored over unwashed peppers in walk in cooler. Manager rearranged for proper storage. 2). Raw shrimp stored over cooked noodles in flip top cooler. Employee rearranged for proper storage.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines in kitchen soiled . Employee cleaned and sanitized both machines.
[02D-01-5] Working containers of food removed from original container not identified by common name. No labels on bins of corn starch and white sugar under prep table. Manager labeled.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop with handle stored in bin of sugar with handle not above food. Manager placed upright.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Cook washed hands from pot filling pipe on cook line. Educated cook on proper handwashing procedures and cook rewashed hands at handwashing sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Chicken (46F - Cold Holding) , per operator food not prepped or portioned today, food held in unit for two days. Manager discarded. See Stop Sale.

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