Miyako Japanese Sushi & Steakhouse
Last inspected: Jan 27, 2026
67
Score
Miyako Japanese Sushi & Steakhouse, located at 108 South Point Blvd in Mcdonough, GA, underwent a moderate-risk inspection on January 27, 2026. This inspection identified one critical violation, one major violation, and three minor violations. The facility has a history of mostly medium-risk inspections across its four recorded evaluations.
4
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 27, 2026
Routine
1 critical violation. 1 major violation. 3 minor violations. 2 corrected on site.
67
Jul 2, 2025
Routine
1 major violation. 4 minor violations.
74
Dec 27, 2024
Routine
1 critical violation. 1 major violation. 1 minor violation. 1 corrected on site.
74
Jun 17, 2024
Routine
6 minor violations. 2 corrected on site.
74
Violations — Jan 27, 2026 Inspection
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed employee food and drinks stored above clean plates in food preparation area. Open water bottle also observed stored on a shelf above the preparation top cooler. PIC corrected on site
511-6-1.03(5)(k)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed pooled eggs and egg wash stored above 41 degrees f. TCS foods must be stored at 41 degrees of below. PIC corrected on site by discarding both products. Also observed several shelled eggs stored at room temperature on the hibachi carts. The eggs were being stored at 64 degrees. PIC discarded the shelled eggs. PIC will use time as a public health control or store eggs in the reach in cooler and maintain a temperature of 41 degrees or below.
511-6-1.04(6)(f)
8-2B - toxic substances properly identified, stored, used
Inspector notes: Observed chemical bottles not properly labeled. PIC corrected on site by labeling the chemical bottle. The chemical bottle contained grease removal.
511-6-1.07(6)(b)
14A - in-use utensils: properly stored
Inspector notes: Observed utensils stored in stagnant water. PIC removed the whisk and coached employees on storing utensils in a clean/dry container. Also observed skimmers store on top of the reach in freezer. PIC removed and properly washed, rinsed, and sanitized the utensils.
511-6-1.04(4)(k)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed two cell phones in the food preparation area. PIC removed both phones. PIC advised to store all employee personal items in a designated location. Also observed hibachi chef hats stored above the food carts used in the kitchen area. PIC relocated the hats to a non food storage area.
511-6-1.07(5)(d)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
Nearby Restaurants