MIKATA BUFFET INC
3201 NW FEDERAL HWY 1 · JENSEN BEACH · Martin County · FL 34957
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
13 full violation description(s) documented by the inspector during this visit.
High Priority 11
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed inside tall reach in cooler cooked rice at 2:48 pm(100F – Cooling); Per operator product cooling for approximately 2hours and 45 minutes. Product did not cooled to 70°F within 2 hours. Operator discarded.See Stop Sale. Observed on kitchen Cooked chicken at 2:45 pm (78F – Cooling)rechecked at 3:07 pm same temperature , per operator product cooling for approximately 1 hour and 45 minutes . At the current cooling rate product will not cooled to 70°F within 2 hours. Operator moved to walking cooler **Warning**
22-41-4High 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.at 0 ppm. Operator corrected to 100 ppm Chlorine **Corrected On-Site** **Warning**
35A-02-6High Priority – Live approximately 30 small flying insects landing on Togo containers ,silverware and napkins inside storage area room. Approximately 30 small live flying insects landing on all soda boxes on soda boxes room , both rooms located next to Dishwasher area. **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw fish over sauce on sushi bar area. Observed raw tripe stored above cooked chicken on tall reach in cooler. Operator stored properly. **Corrected On-Site** **Warning**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed multiple containers non commercially packed with raw chicken stored above raw beef inside walking freezer **Warning**
01B-02-5High 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 70 degrees Fahrenheit within 2 hours. Observed inside tall reach in cooler cooked rice at 2:48 pm(100F – Cooling); Per operator product cooling for approximately 2hours and 45 minutes. Operator discarded.See Stop Sale. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on buffet cold side cooked shrimp (44F – Cold Holding); mussels (48F – Cold Holding); krab salad (53F-Cold holding). Observed on hibachi ice well raw beef sliced (45F – Cold Holding); raw shell eggs (45F – Cold Holding); raw chicken (41F cold holding) Per operator product stored for approximately 2 hours. Per operator products not prepared or portioned today. Operator decided to use time control Observed inside flip top cooler Pork (52F – Cold Holding); Pork (49F – Cold Holding) Per operator product stored for approximately 2 hours. Per operator product not prepared or portioned today. Operator moved to walk in cooler **Corrective Action Taken** **Warning**
03F-02-5High 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. All items on sushi bar under time control form not time marked. Per operator product stored for approximately 2 hours. Operator time marked for the remaining time of 2 hours. **Corrected On-Site** **Warning**
03D-06-5High 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 on flip top cooler cut cooked carrots at 2:34pm (54F – ambient Cooling); rechecked at 3::03pm (52°F ambient cooling), cut cabbage at 2:34pm (54F – Cooling); rechecked at 3:03 pm , ( 52°Ambient cooling), flip top cooler #3, octopus at 2:37 (60F – ambient Cooling);rechecked at 3:03 pm (58°F ambient cooling) Per operator all products ambient cooling for approximately 2 hours. At the current rate of cooling products will not cooled to 41°F within 4 hours. Operator moved items to walk in cooler **Corrective Action Taken** **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on buffet line cooked chicken (110F – Hot Holding); cheese wonton (110F – Hot Holding); cooked cabbage (110F – Hot Holding); cooked chicken (160F – Hot Holding). Per operator product stored for approximately 2 hours. Operator decided to ad it to time control already use for sushi bar items. And timed marked for the remaining time of 2 hours. **Corrected On-Site** **Warning**
41-10-4High Priority – Toxic substance/chemical improperly stored. Several windex stored next to food throughout the kitchen. Operator stored properly **Corrected On-Site** **Warning**
Basic 2
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout the kitchen. Operator removed **Corrected On-Site** **Warning**
08B-38-4Basic – Food stored on floor. Observed several container with cooking oil on the floor throughout the kitchen. Operator stored properly **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on August 10, 2026 9:14 AM.
Violation category totals
1 observation(s)
5 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.