MIYAKO GULF BREEZE INC Inspection – April 9, 2024

High Priority 3

#6High Priority41-24-4

High Priority – Pesticide-emitting strip present in food prep area. Above cups at drink station. Electrical bug zapper above drink containers at drink station.

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. white rice 69 held less than 4hrs.

#8High Priority03F-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. Sushi rice at sushi station.

Intermediate 2

#9Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Hand washing station next to dish machine in kitchen.

#10Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Crab mix inside walk in cooler.

Basic 5

#1Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured.

#2Basic36-32-5

Basic – Ceiling/ceiling tile shows damage or is in disrepair.

#3Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

#4Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spatula in water underneath rice cooker water temperature 71f.

#5Basic33-06-4

Basic – Trash receptacles not provided where needed in establishment.

Florida Food Watch