Miyuki Sushi & Thai
Last inspected: Feb 25, 2026
39
Score
Public records show eight inspections at Miyuki Sushi & Thai stretching back to 2022. The most recent visit was on Feb 25, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has not been favorable: recent inspections average around nine violations each, up from closer to six violations before.
The pattern that stands out is “carbon dioxide/helium tanks not adequately secured”, which has been cited three times.
By comparison, the average Port St. Lucie facility scores 81, putting Miyuki Sushi & Thai on the weaker side. The pattern in the record is worth a careful look.
8
Inspections
2
Critical latest
4
Major latest
4
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
39
Sep 10, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
50
Apr 23, 2025
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken cooking 152F. Advised to cook up to 165F. Chicken placed back on stove. Rechecked at 173F finished cooked. **Corrected On-Site**
03C-44-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over pork and over salmon raw in walk in walk in cooler. Manager corrected. **Corrected On-Site**
08A-20-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Shrimp tempura made 1 hour ago 97-101F cooling at room temperature. Manager placed in walk in cooler. **Corrected On-Site**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Cup inside sink. Person in charge removed. **Corrected On-Site**
31A-09-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Missing trainer name, business name, and date of birth. Person in Charge started to fix. **Corrected On-Site**
53B-10-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk and half and half. Manager dated items. **Corrected On-Site**
02C-03-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee/ women's.
32-04-4
Basic - Carbon dioxide/helium tanks not adequately secured. 2 tanks. **Corrected On-Site**
51-11-4
Basic - Food stored on floor. Bulk oil on cook's line. Bulk item In walk in cooler and in freezer ice cream **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
41
Dec 6, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
43
Jun 12, 2024
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Curry in reach in cooler made 2 days ago with no date mark. Manager added date **Corrected On-Site**
02C-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has chlorine test strips for pool. Educated manager on correct testing strips
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice with no time mark and establishment has no written plan. Printed TPHC form for manager and time stamp was added to rice. **Corrective Action Taken**
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in mixed vegetables being used as a scoop. Manager removed and got correct utensil. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Manager secured **Corrected On-Site**
51-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server station stacked wet. Manager removed to air dry **Corrected On-Site**
24-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over prepped and cut mixed vegetables in walk in cooler. Manager correctly stored. **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Accumulation of mold-like substance in the interior of the ice machine/bin. On shield
22-20-5
58
Dec 8, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
74
Jun 21, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
50
Dec 28, 2022
Routine - Food
1 critical violation. 1 major violation. 12 minor violations.
View 14 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef walk in cooler **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board sandwich cooler
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Cups used in sauces walk in cooler **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Dishmachine has no data plate/operating specifications. **Repeat Violation**
16-01-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Gaskets counter top reach in cooler
14-11-5
Basic - Food stored on floor. Shrimp and ice cream walk in freezer Onions walk in cooler **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice bucket/shovel stored not inverted **Corrected On-Site**
10-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets sandwich cooler Hood filters Food debris floor walk in freezer
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing frozen shrimp at room temperature in water. Educated. Shrimp still frozen **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
21-12-4
43
Frequently Asked Questions
When was Miyuki Sushi & Thai last inspected?
The most recent health inspection at Miyuki Sushi & Thai on file is from Feb 25, 2026. The public record contains eight inspections in total.
What is the most common violation at Miyuki Sushi & Thai?
Across the inspection record, “carbon dioxide/helium tanks not adequately secured” has been cited three times, more than any other issue at Miyuki Sushi & Thai.
How does Miyuki Sushi & Thai compare to other restaurants in Port St. Lucie?
Miyuki Sushi & Thai most recently scored 39 out of 100, which is lower than the Port St. Lucie average of 81.
Has Miyuki Sushi & Thai's inspection record improved over time?
No. Recent inspections at Miyuki Sushi & Thai have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Miyuki Sushi & Thai 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 Miyuki Sushi & Thai inspected?
Based on the inspection history on file, Miyuki Sushi & Thai is inspected around three times per year on average.
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