Miyako Buffet & Sushi
Last inspected: Feb 18, 2026
43
Score
Miyako Buffet & Sushi has been inspected nine times since 2022. Miyako Buffet & Sushi was last inspected on Feb 18, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up more issues than earlier ones, averaging around eight violations lately compared to roughly six violations before.
Across the inspection history, “stored food not covered” is the issue that surfaces most often, recorded four times.
That's lower than the typical Pompano Beach restaurant, which scores around 78. The pattern in the record is worth a careful look.
9
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
43
Oct 22, 2025
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
23
Jan 8, 2025
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. At sushi station, wiping cloth used to cover prepared sushi. Operator removed towel and covered items with plastic wrap **Corrected On-Site**
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, cooked noodles 51°F. Held for less than 2 hours. Operator put noodles in smaller batches to cool down. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked with rolling cart. Operator moved cart **Corrected On-Site**
31A-09-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quaternary test strips used to test chlorine dishwasher and three compartment sink.
16-32-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, cooked noodles not date marked. Held more than 24 hours.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen has accumulation of black/ green mold like substance
22-20-5
Basic - In-use tongs stored on equipment door handle between uses. On cook line, tongs stored on pipe in between use. Operator removed and washed tongs. **Corrective Action Taken**
10-20-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cook line, employee belongings stored on shelf above cook line where plates are stored. Operator removed item. In sushi area, employee cell phone stored above prep area on top of clean napkins. Operator removed items and discarded napkins. **Corrected On-Site**
40-06-5
47
Sep 30, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over raw vegetables in walk in cooler
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp stored over unwashed produce in walk in cooler.
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On cook line, cutting boards soiked with food debris and cut marks
22-02-4
Basic - Stored food not covered. In walk in freezer, raw oysters stored uncovered **Repeat Violation**
08B-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line and hibachi station, knives and spatulas stored between equipment
10-17-4
Basic - Bowl or other container with no handle used to dispense food. On cook line, bowl used to dispense cooked noodles.
14-01-5
58
Mar 21, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
37
Aug 2, 2023
Complaint Full
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine **Warning** - From follow-up inspection 2023-08-02: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor. On cook-line At sushi bar **Warning** - From follow-up inspection 2023-08-02: **Time Extended**
21-38-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In front of triple sink **Warning** - From follow-up inspection 2023-08-02: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. In missing floors tiles **Warning** - From follow-up inspection 2023-08-02: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn sushi cooler #1 Gaskets torn in first reach in cooler on cook line **Warning** - From follow-up inspection 2023-08-02: **Time Extended**
14-11-5
74
Aug 1, 2023
Complaint Full
11 critical violations. 3 major violations. 11 minor violations.
View 25 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) cook-line Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site** **Warning**
41-27-4
High Priority - 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. See stop sale. Escolar sushi Salmon sushi Sashimi salad Nori salad Quail egg Thai seafood salad Time marked **Warning**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari over cooked chicken bottom two door reach in beginning of cook line. Raw salmon over asparagus and strawberries Sushi cooler. Raw salmon over mango sushi cooler. Removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp over watermelon walk in cooler **Corrected On-Site** **Warning**
08A-04-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop on buffet line 84F **Warning**
10-05-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee observed washing and rinsing tray and put it away to dry without sanitizing. Employee sanitized tray **Corrected On-Site** **Warning**
22-45-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. duck (48F - Cooling); noodles (48F - Cooling); chicken (48F - Cooling); walk-in cooler. Per operator food not prepped or portioned today. In unit over night. Covered in large plastic container. At this rate, food did not cool to 41F within 6 hours **Warning**
01B-02-5
High Priority - 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 chicken over raw calamari walk in freezer. Not commercially packaged. Removed. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw calamari hibachi cooler Raw beef over raw calamari hibachi cooler Removed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Food with mold-like growth. See stop sale. Cabbage heads in walk in cooler **Warning**
01B-07-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. duck (48F - Cooling); noodles (48F - Cooling); chicken (48F - Cooling); walk-in cooler. Per operator food not prepped or portioned today. In unit over night. Covered in large plastic container. At this rate, food did not cool to 41F within 6 hours **Warning**
03D-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine **Warning**
16-37-1
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee observed washing hands in triple sink **Warning**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice cream freezer chest **Warning**
22-02-4
Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Walk in cooler **Warning**
05-11-4
Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in rice in storage room **Warning**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan above kitchen door unclean **Warning**
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Stainless steel bowls at cook line **Warning**
24-08-4
Basic - Equipment in poor repair. Gaskets torn sushi cooler #1 Gaskets torn in first reach in cooler on cook line **Warning**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen door **Warning**
35B-01-4
Basic - Floor area(s) covered with standing water. In missing floors tiles **Warning**
36-22-4
Basic - Floor tiles missing and/or in disrepair. In front of triple sink **Warning**
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream freezer chest Walk in freezer **Warning**
14-69-4
Basic - Stored food not covered. Walk-in freezer oysters crab legs sausage. **Repeat Violation** **Warning**
08B-12-5
Basic - Wiping cloth sanitizing solution stored on the floor. On cook-line At sushi bar **Warning**
21-38-4
8
Dec 19, 2022
Complaint Full
8 critical violations. 4 major violations. 7 minor violations.
View 19 violations
High Priority - 41-07-4 Observed: Container of medicine improperly stored-shelf over prep table on cook line. Removed. **Corrected On-Site** Priority: High Priority
41-07-4
High Priority - Observed: Dented/rusted cans present. See stop sale. Can of oyster sauce dented on dry storage shelf. Priority: High Priority
01B-01-4
High Priority - Observed: Nonfood-grade containers used for food storage - direct contact with food. Homemade scoop made out of plastic. Priority: High Priority
14-15-4
High Priority - Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon over crab Rangoon in walk in freezer. Not commercially processed. Priority: High Priority
08A-02-6
High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over vegetables in bottom reach in cooler on cook line. Priority: High Priority
08A-05-6
High Priority - Observed: 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. Priority: High Priority
08A-20-5
High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. fried shrimp (63F - Cooling) in walk in cooler. Shrimp not prepped or portioned today. Operator states shrimp in unit over night. At this rate shrimp did not cool to 41F within 6 hours. Priority: High Priority
01B-02-5
High Priority - Observed: 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. See stop sale. At cold buffet/ hibachi - Melon and eggs Priority: High Priority
03F-02-5
Intermediate - Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. fried shrimp (63F - Cooling) in walk in cooler. Shrimp not prepped or portioned today. Operator states shrimp in unit over night. At this rate shrimp did not cool to 41F within 6 hours. rice noodles (77F - Cooling) at 12:55 pm to 77F at 1:15 pm on cook line. At this rate, noodles will not cool to 41F within 6 hours. Noodles cooling at room temperature. Placed in cooler . **Corrective Action Taken** Priority: Intermediate
03D-15-4
Intermediate - Observed: Handwash sink not accessible for employee use at all times. Lid in hand sink at door of kitchen. Priority: Intermediate
31A-09-4
Intermediate - Observed: Handwash sink used for purposes other than handwashing. Hand wash sink in sushi station used for prep. Priority: Intermediate
31A-11-4
Intermediate - Observed: No soap provided at handwash sink-at hand sink next to kitchen door. Priority: Intermediate
31B-03-4
Basic - Observed: Wiping cloth chlorine sanitizing solution not at proper minimum strength. ; Sanitizer Bucket (Chlorine 0ppm) wait station area of dining room. Priority: Basic
21-07-4
Basic - Observed: Stored food not covered. Tempura flakes not covered in storage room. Food uncovered in walk in cooler. Priority: Basic
08B-12-5
Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket bottom reach in cooler on cook line. Priority: Basic
23-03-4
Basic - Observed: Food stored on floor. Bucket of shrimp on floor in walk in cooler. Priority: Basic
08B-38-4
Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Shelving over food prep table on cook line. Priority: Basic
12B-07-4
Basic - Observed: Current Hotel and Restaurant license not displayed. Priority: Basic
50-09-4
Basic - Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance-vent walk in cooler. Priority: Basic
36-34-5
14
Nov 8, 2022
Routine - Food
6 critical violations. 3 major violations. 4 minor violations.
View 13 violations
High Priority - Dented/rusted cans present. See stop sale. One Can of garbanzo beans. One can of pineapple on dry storage racks dented.
01B-01-4
High Priority - 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. Dishwasher (Chlorine 0ppm). Triple Sink set up (Chlorine 100ppm).
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee observed entering sushi making station and ringing towel out in hand sink and put gloves on to begin work. Employee washed hands and put gloves on. **Corrective Action Taken**
12A-16-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee observed washing and rinsing stainless steal bowls and placing on shelf without sanitizing. Triple sink set ash rinse and sanitize properly. Bowls sanitized. **Corrective Action Taken**
22-45-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Two cans of coconut water in ice bin used for consumption. Ice removed. **Corrective Action Taken**
01B-13-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) sushi station. Remade Sanitizer Bucket (Chlorine 100ppm). **Corrected On-Site**
41-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Bucket of towels stored in hand sink at wait station in dining room
31A-11-4
Intermediate - No soap provided at handwash sink-at kitchen door.
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator.
03F-10-5
Basic - Stored food not covered. Tempura flour container not covered on shelf in dry storage.
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior to ice cream freezer chest unclean
23-03-4
Basic - Food stored on floor. Container of cabbage on floor under shelf of dry storage. Bucket of shrimp on floor of walk in.
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in rice bin in dry storage.
14-01-5
25
Frequently Asked Questions
When was Miyako Buffet & Sushi last inspected?
The most recent health inspection at Miyako Buffet & Sushi on file is from Feb 18, 2026. The public record contains nine inspections in total.
What is the most common violation at Miyako Buffet & Sushi?
Across the inspection record, “stored food not covered” has been cited four times, more than any other issue at Miyako Buffet & Sushi.
How does Miyako Buffet & Sushi compare to other restaurants in Pompano Beach?
Miyako Buffet & Sushi most recently scored 43 out of 100, which is lower than the Pompano Beach average of 78.
Has Miyako Buffet & Sushi's inspection record improved over time?
No. Recent inspections at Miyako Buffet & Sushi have averaged around eight violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Miyako Buffet & Sushi means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Miyako Buffet & Sushi inspected?
Based on the inspection history on file, Miyako Buffet & Sushi is inspected around three times per year on average.
Nearby Restaurants