Miyako Japanese Restaurant of Dadeland
Last inspected: Dec 4, 2025
18
Score
Going back to 2022, Miyako Japanese Restaurant of Dadeland has 10 inspections in the public record. The newest entry in the record is dated Dec 4, 2025. 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 25 violations lately compared to roughly 14 violations before.
Across the inspection history, “equipment in poor repair” is the issue that surfaces most often, recorded nine times.
Miyako Japanese Restaurant of Dadeland's latest score of 18 falls below the Miami average of 74. The pattern in the record is worth a careful look.
10
Inspections
4
Critical latest
3
Major latest
16
Minor latest
Inspection History
Dec 4, 2025
Routine - Food
4 critical violations. 3 major violations. 16 minor violations.
View 23 violations
High Priority - Container of medicine improperly stored. Observed vitamin C stored above utensils for customers. **Repeat Violation**
41-07-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired; 10-2025. **Admin Complaint**
50-17-3
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. Observed raw beef and pork products in reach in freezer stored above veggies and fish.
08A-17-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Observed raw tuna poke completely thawed in ROP.
01B-13-4
Intermediate - 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. Observed no form or kit; inspector provided via email. **Corrective Action Taken** **Repeat Violation**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used to wash forks annexation to dish machine. Observed hand sink used to hold bucket and tongs next to cook line.
31A-11-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks. **Repeat Violation**
22-31-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed deli cup used as scoop on bag of sugar next to water heater.
14-01-5
Basic - Cardboard used to line food-contact shelves. Observed cardboard lined on dish rack.
14-05-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple tiles with water damage in restaurant. **Repeat Violation**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout restaurant.
36-34-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
06-09-1
Basic - Equipment in poor repair. Observed broken shelf in reach in cooler next t to hand sink. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Observed outside of kitchen case of oil on floor. Observed cases of soy on floor in kitchen hallway.
08B-38-4
Basic - Hole in or other damage to wall. Observed next to dry dish rack.
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple freezers. **Repeat Violation**
14-69-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at cooler next to 2 compartment sink.
14-36-5
Basic - No copy of latest inspection report available. Observed no copy printed.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in multiple reach in coolers; soiled gaskets.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers. **Repeat Violation**
14-33-4
Basic - Ripped/worn tin foil used as shelf cover. Observed in reach in cooler next to hand isn't; torn foil.
14-20-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen. **Repeat Violation**
36-27-5
18
Jul 23, 2025
Routine - Food
3 major violations. 16 minor violations.
View 19 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where kitchen equipment is held. - From follow-up inspection 2025-07-23: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Observed next to stove. - From follow-up inspection 2025-07-23: **Time Extended**
31B-03-4
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry food storage racks. - From follow-up inspection 2025-07-23: **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled. - From follow-up inspection 2025-07-23: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave handles soiled. Observed multiple cooler door handles soiled. **Repeat Violation** - From follow-up inspection 2025-07-23: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage to multiple tiles in establishment. - From follow-up inspection 2025-07-23: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple soiled tiles and vents in establishment. - From follow-up inspection 2025-07-23: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler with ambient temperature of 50F. The following tcs foods stored inside: raw shrimp (41F - Cold Holding); chicken (46F - Cold Holding); dumpling (47F - Cold Holding). As per operator, less than 4 hours. - From follow-up inspection 2025-07-23: Observed cooler not working; no TCS foods stored inside. **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Observed current one not displayed. - From follow-up inspection 2025-07-23: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cups above utensils on rack at kitchen entrance. Observed phone, purse and AirPods on rack across dish machine; above containers. - From follow-up inspection 2025-07-23: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed sushi cooler at front counter doors broken. Advised operator to not use until repaired. **Repeat Violation** - From follow-up inspection 2025-07-23: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed missing tile at dish machine area. - From follow-up inspection 2025-07-23: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple freezers in kitchen. - From follow-up inspection 2025-07-23: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed between 2 prep tables at kitchen entrance. - From follow-up inspection 2025-07-23: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple exterior of equipment soiled. Observed gaskets soiled in multiple reach in coolers. **Repeat Violation** - From follow-up inspection 2025-07-23: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers throughout establishment. - From follow-up inspection 2025-07-23: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed inside reach in cooler across triple sink. - From follow-up inspection 2025-07-23: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment soiled. Observed behind ice bin rice residue. - From follow-up inspection 2025-07-23: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Food stored on floor. Observed oil cases on floor of kitchen. - From follow-up inspection 2025-07-23: **Time Extended**
08B-38-4
33
Jul 22, 2025
Routine - Food
6 critical violations. 7 major violations. 20 minor violations.
View 33 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee rub nose with arm and continue food prep. Inspector stepped in and associate change gloves and washed hands. **Corrective Action Taken**
12A-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at prep top raw eggs behind cabbage. Observed under prep top raw shrimp over cooked pasta. Observed raw fish over garlic paste.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler with ambient temperature of 50F. The following tcs foods stored inside: raw shrimp (41F - Cold Holding); chicken (46F - Cold Holding); dumpling (47F - Cold Holding). As per operator, less than 4 hours. Observed in reach in next to prep top cooler: raw beef whole (46F - Cold Holding). As per operator, hot items placed inside to cool, less than 4 hours.
03A-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and continue tasks. Inspector stepped in and coached employee on proper hand techniques. **Corrective Action Taken**
12A-27-4
High Priority - Container of medicine improperly stored. Observed vitamins above utensils on dry rack. Observed burn gel above espresso machine.
41-07-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on phone then use same gloved hands to empty dish machine. Inspector stepped in and coached employee on handwashing and glove changing after touching personal items. **Corrective Action Taken**
12A-13-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed associate wash hands in triple sink.
12A-03-4
Intermediate - 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. Observed no form or kit; inspector provided via email. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where kitchen equipment is held.
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed several rolls on menu with "ROE" and no indication the item is raw.
02B-01-5
Intermediate - No soap provided at handwash sink. Observed next to stove.
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. Observed sushi rice time marked, but no written plan. Inspector provided form with instructions to have on hand. **Repeat Violation**
03F-10-5
Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry food storage racks.
22-31-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cups above utensils on rack at kitchen entrance. Observed phone, purse and AirPods on rack across dish machine; above containers.
40-06-5
Basic - Equipment in poor repair. Observed sushi cooler at front counter doors broken. Advised operator to not use until repaired. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Observed oil cases on floor of kitchen.
08B-38-4
Basic - Hole in or other damage to wall. Observed missing tile at dish machine area.
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple freezers in kitchen.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed between 2 prep tables at kitchen entrance.
10-17-4
Basic - No copy of latest inspection report available. Observed no copy on site.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple exterior of equipment soiled. Observed gaskets soiled in multiple reach in coolers. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple reach in coolers.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers throughout establishment.
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Observed inside reach in cooler across triple sink.
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment soiled. Observed behind ice bin rice residue.
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice bin soiled.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave handles soiled. Observed multiple cooler door handles soiled. **Repeat Violation**
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage to multiple tiles in establishment.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple soiled tiles and vents in establishment.
36-34-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler with ambient temperature of 50F. The following tcs foods stored inside: raw shrimp (41F - Cold Holding); chicken (46F - Cold Holding); dumpling (47F - Cold Holding). As per operator, less than 4 hours.
14-74-7
Basic - Current Hotel and Restaurant license not displayed. Observed current one not displayed.
50-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed salsa jars and juice bottle on same shelf as food for customers as well as above food for customers.
08B-49-4
7
May 16, 2025
Routine - Food
6 minor violations.
View 6 violations
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled next to cook line - From follow-up inspection 2025-05-16: Observed reach in cooler handles soiled next to fry station and cook line **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed both white chest freezer doors broken. Observed standing reach in cooler gaskets torn **Repeat Violation** - From follow-up inspection 2025-05-16: Observed standing reach in cooler gaskets torn. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of white chest freezers **Repeat Violation** - From follow-up inspection 2025-05-16: Observed ice buildup inside white chest freezers **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle in kitchen area **Repeat Violation** - From follow-up inspection 2025-05-16: Observed tongs stored on oven door handle in kitchen **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler on cook line - From follow-up inspection 2025-05-16: Observed gaskets soiled at reach in cooler on cook line **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled on top of flip top reach in cooler in kitchen. Observed container of flour not labeled in back dry storage area - From follow-up inspection 2025-05-16: Observed container of flour not labeled in back dry storage area. **Time Extended**
02D-01-5
74
Mar 13, 2025
Routine - Food
3 major violations. 11 minor violations.
View 14 violations
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for sushi rice with no written procedures. Provided operator with form. Operator filled out form during inspection. **Corrected On-Site**
03F-10-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink next to dish area. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no employee training for any employees. Operator unable to find employee food handler certificates.
53B-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled next to cook line
23-24-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored inside container of rice inside standing reach in cooler next to cook line
14-01-5
Basic - Equipment in poor repair. Observed both white chest freezer doors broken. Observed standing reach in cooler gaskets torn **Repeat Violation**
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of white chest freezers **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle in kitchen area **Repeat Violation**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoops stored inside containers of flour and breadcrumbs with handles in contact with products.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoops inside standing water next to rice cooker in wait station
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler on cook line
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature next to cook line. Operator moved chicken to reach in cooler. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board in kitchen area.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled on top of flip top reach in cooler in kitchen. Observed container of flour not labeled in back dry storage area
02D-01-5
43
Oct 11, 2024
Routine - Food
7 critical violations. 2 major violations. 12 minor violations.
View 21 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over gyoza and pooled eggs stored over spring rolls at reach in cooler. And raw shrimp stored over cooked pasta at reach in cooler preparation area. Operator relocated the products. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed brown rice (126 F - Hot Holding) at rice cooker at front line. As per operator for less than one hour. Operator moved the rice to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose without vacuum breaker under hand wash sink located next to dishwasher area. **Repeat Violation**
29-34-4
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. Observed Dishwasher (Chlorine 10 ppm). Operator adjusted the concentration of the chlorine. Final concentration 50 ppm. **Corrected On-Site**
22-41-4
High Priority - 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 an employee prepared sushi with bare hands. Operator and manager were informed that they need to use gloves to prepare sushi. Operator put on gloves. **Corrected On-Site**
09-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw salmon stored over vegetables at standing reach in freezer located next to ice machine.
08A-02-6
High Priority - Raw animal food stored over or with unwashed produce. Observed raw tuna stored over unwashed avocados at standing reach in cooler. Operator removed the tuna and sent it to the sushi station. **Corrected On-Site**
08A-04-5
Intermediate - Non-pitting surface rust on food-contact equipment. Observed reach in cooler shelves rusted at preparation area. **Repeat Violation**
22-31-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at hand wash sink located next to dishwasher machine turned off.
27-16-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage at sushi station. **Repeat Violation**
36-32-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna bearing a label inside of reduced oxygen packaged at reach in cooler. Operator removed the tuna from the individual packages. **Corrected On-Site**
06-09-1
Basic - Equipment in poor repair. Observed reach in cooler gasket torn at sushi station. **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Floor tiles missing and/or in disrepair at dishwasher area.
36-17-5
Basic - Floors not constructed to be easily cleanable. Observed a deep grout at dishwasher area, accumulation of debris on floor.
36-12-4
Basic - Food stored on floor. Observed plastic container stored on floor at sushi station. **Repeat Violation**
08B-38-4
Basic - Ice buildup in chest reach-in freezers at preparation area. **Repeat Violation**
14-69-4
Basic - Ice scoop handle in contact with ice. Operator removed the handle. **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Observed two tongs stored on oven doors kitchen area. Operator removed the tongs. **Corrected On-Site**
10-20-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed two chest freezer exposed insulation and with the doors in disrepair.
14-36-5
Basic - Wiping cloth sanitizing solution stored on the floor at sushi station.
21-38-4
16
Apr 16, 2024
Routine - Food
5 critical violations. 4 major violations. 7 minor violations.
View 16 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine + 200 ppm) at preparation sink. Operator added water to get 50 ppm. **Corrected On-Site** **Repeat Violation**
41-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp and raw scallops stored over noodles at reach in cooler. Operator relocated the products. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored in the same container with raw salmon at reach in cooler. Operator separated the products. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed massago (50 F - Cold Holding) at preparation table.as per operator for less than 30 minutes. Operator moved the product to the bottom part of the reach in cooler for rapid cooling. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed Vacuum breaker missing at hose Bibb under hand wash sink. **Repeat Violation**
29-34-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed j.b roll, tekka with raw tuna, Tanzania roll, Miami heat, and other products that contain raw fish not identified as raw on the menu. **Repeat Violation** **Admin Complaint**
02B-01-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed No proof of required employees training for the employees Brett Steele hired in 2009, Oscar hired 5 months ago, Edison hired 7 months and Gilberto hired 6 months ago. **Repeat Violation** **Admin Complaint**
53B-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed one new employee Hover and waitress no proof of food employee reporting agreement. The employee reporting agreement form was sent it by email. **Repeat Violation** **Admin Complaint**
11-26-1
Intermediate - Non-pitting surface rust on food-contact equipment. Observed the reach in cooler shelves rusted.
22-31-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. **Repeat Violation**
36-32-5
Basic - Equipment in poor repair. Observed the door of the chest reach in coolers in disrepair. And one reach in cooler with the door in disrepair. **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Observed plastic containers with ginger stored on floor at sushi station. Operator put the product over a shelf. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in chest reach-in freezers. **Repeat Violation**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed four knife between reach in cooler and preparation table. Operator removed the knives. **Corrected On-Site**
10-17-4
Basic - Standing water in bottom of reach-in-cooler preparation area.
29-49-6
22
Feb 12, 2024
Routine - Food
9 critical violations. 6 major violations. 15 minor violations.
View 30 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm). Operator diluted with water, final reading 100ppm. **Warning**
41-27-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over cooked curries. Advised operator to rearrange products. **Repeat Violation** **Warning**
08A-02-6
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. Observed raw chicken and raw beef stored over raw pork at reach in freezer. Operator was informed that he needed to rearrange products. **Warning**
08A-17-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed sushi rice no time marked. As per operator was made at 10am. Four hours passed. Operator discarded rice. **Corrective Action Taken** **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna (46F - Cold holding) and tilapia (46F - Cold Holding) at sushi station. As per operator for 2 hours. **Repeat Violation** **Warning**
03A-02-5
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. Observed sushi rice no time marked. As per operator was made at 10am. Four hours passed. Operator discarded rice. **Corrective Action Taken** **Warning**
03F-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb under hand washing sink and on mop sink. **Warning**
29-34-4
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. Observed Dishwasher (Chlorine 0ppm). Operator repaired dish washer machine. Final reading 100 ppm. **Corrected On-Site** **Repeat Violation** **Warning**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license on 10-01-23. Operator paid the license at time of inspection. Confirmation number is 236052826. **Corrected On-Site** **Warning**
50-17-3
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ . Observed manager certificate expired on 07-11-23. **Warning**
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Observed metal container inside hand washing sink. Operator removed it. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed j.b roll, tekka with raw tuna, Tanzania roll, Miami heat, and other products that contain raw fish not identified as raw. **Warning**
02B-01-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees working more than 60 days with no food handlers certificate. **Warning**
53B-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed employees without food handlers certificate or food employee reporting agreement. **Warning**
11-26-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand washing sink. Operator opened hot water valve. **Corrected On-Site** **Warning**
27-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Bowl or other container with no handle used to dispense food. Observed cup inside rice bucket across from dish washer machine. **Repeat Violation** **Warning**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water stains above sushi preparation area. **Warning**
36-32-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean sushi dish stored in a soiled plastic mat at shelve. **Warning**
24-06-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna inside reach in cooler just thawed inside of vacuum packed bag. Operator opened the individual packets. **Corrected On-Site** **Warning**
06-09-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food not identified as employee food at reach in cooler. Operator removed. **Corrected On-Site** **Warning**
08B-49-4
Basic - Equipment in poor repair. Observed 2 wide chest reach in freezer top in disrepair. **Warning**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** **Warning**
35B-01-4
Basic - Floor area(s) covered with standing water. Observed at ice machine. **Warning**
36-22-4
Basic - Food stored on floor. Observed sushi ginger stored on floor at sushi station. **Repeat Violation** **Warning**
08B-38-4
Basic - Ice buildup in white chest reach-in freezer. **Warning**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between reachbin cooler and preparation table. Operator removed knife. **Corrected On-Site** **Warning**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed 4 tongs stored on oven door. **Repeat Violation** **Warning**
10-20-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed 1 white chest reach in freezer with exposed insulation. **Repeat Violation** **Warning**
14-36-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on preparation table. Operator removed and stored in sanitizer bucket. **Corrected On-Site** **Warning**
21-12-4
7
Mar 14, 2023
Routine - Food
4 critical violations. 11 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the hot kitchen tall two doors reach in cooler. Per operator less the three hours bean sprout (47F - Cold Holding); beef (50F - Cold Holding) Supplies arrived today.
03A-02-5
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. Observed chlorine sanitizing solution concentration at 10 ppm
22-41-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizing solution concentration at 10 ppm
22-49-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the reach in cooler near the dishwashing area raw salmon over vegetables. Operator removed the salmon from the unit. **Corrected On-Site** **Repeat Violation**
08A-05-6
Basic - Bowl or other container with no handle used to dispense food. Observed in the rice container an aluminum bowl without handle used as scoop.
14-01-5
Basic - Ceiling tile missing. Observed ceiling tile missing by the storage area
36-36-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed chef using a wrist watch while working with food.
13-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a gap beneath the exterior door by the dishwashing area
35B-01-4
Basic - Food not stored at least 6 inches off of the floor. Observed at the sushi area ginger containers stored on the floor. Observed soy sauce stored on the floor of the kitchen area. **Repeat Violation**
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed the insulation is visible at the white reach in freezer by the fryers . **Repeat Violation**
14-36-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at the two door reach in cooler located by the hot kitchen
05-09-4
Basic - Single-service articles improperly stored. Observed stored on the floor of the hallways to the bathroom, combo pack with lid, and plastic lids .
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed aluminum trays not inverted or protected at the top shelf fryers area.
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall by the dishwashing area.
36-27-5
32
Jul 11, 2022
Routine - Food
4 critical violations. 2 major violations. 10 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the reach in cooler under the sushi rice cooking equipment. krab meat (46F - Cold Holding); Salmon (47F - Cold Holding). Per operator less than one and a half hour Unit ambient temperature 51F. Operator moved the TCS food to another reach in cooler.
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at the sushi counter salmon (11:28. 46F - Cooling at 12:12. 46F); hamachi (11:29. 46 F - Cooling at 12:13 46F); Per operator less than two hours. Operator removed green plastic base he had in the unit under the dishes to improve cooling process.
03D-06-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the chlorine sanitizing solution concentration at 10 ppm Observed the dishwashing machine in disrepair. Operator must use the triple sink to sanitize equipment, utensils, china,silver and glass ware until the dish washing machine is repaired **Repeat Violation**
22-49-4
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. Observed in the reach in freezer near the dishwashing area raw beef over pasta. **Repeat Violation**
08A-17-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed in the hot kitchen area hand wash sink a plastic pitcher inside of it. Observed at the front counter hand wash sink an aluminum scrubber in it
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Observed an aluminum bowl without handle used as scoop in the rice container **Repeat Violation**
14-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Advised operator that starting jan 1 /2023.when thawing fish a corner must be cut or removed from the ROP package.
06-09-1
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Equipment in poor repair. Observed the reach in cooler door under the sushi cooking rice area fixed with tape.
14-11-5
Basic - Food not stored at least 6 inches off of the floor. Observed plastic containers with ginger stored on the sushi area floor
08B-47-4
Basic - Hole in or other damage to wall. Observed a wall by the water heater in disrepair
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed in the white reach in freezer by the fryers that the insulation is exposed.
14-36-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
27
Frequently Asked Questions
When was Miyako Japanese Restaurant of Dadeland last inspected?
The most recent health inspection at Miyako Japanese Restaurant of Dadeland on file is from Dec 4, 2025. The public record contains 10 inspections in total.
What is the most common violation at Miyako Japanese Restaurant of Dadeland?
Across the inspection record, “equipment in poor repair” has been cited nine times, more than any other issue at Miyako Japanese Restaurant of Dadeland.
How does Miyako Japanese Restaurant of Dadeland compare to other restaurants in Miami?
Miyako Japanese Restaurant of Dadeland most recently scored 18 out of 100, which is lower than the Miami average of 74.
Has Miyako Japanese Restaurant of Dadeland's inspection record improved over time?
No. Recent inspections at Miyako Japanese Restaurant of Dadeland have averaged around 25 violations per visit, up from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Miyako Japanese Restaurant of Dadeland 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 Japanese Restaurant of Dadeland inspected?
Based on the inspection history on file, Miyako Japanese Restaurant of Dadeland is inspected around three times per year on average.
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