MIYAKO HIBACHI SUSHI & STEAKHOUSE

4 findings recorded on Aug 20, 2026. 3 marked corrected on site.

1. Violation recordedItem 10D ↗

   Food labeling and containers

   Observed several sauces and food items (teriyaki sauce, chili sauce, yummy sauce, tempura sauce, tempura batter, crab salad, etc.) removed from original containers or not easily recognizable stored in food containers without common names in prep top coolers and on counter in grill area of main kitchen, in RIC in server alley, in bulk containers in WIC in main kitchen, and in lower coolers along sushi bar of front food service area. C/A: Identified with Common Name of Food.

   Inspector’s full note

   Inspection item: Food properly labeled; original container

   Code 511-6-1.04(4)(d)

   Observed several sauces and food items (teriyaki sauce, chili sauce, yummy sauce, tempura sauce, tempura batter, crab salad, etc.) removed from original containers or not easily recognizable stored in food containers without common names in prep top coolers and on counter in grill area of main kitchen, in RIC in server alley, in bulk containers in WIC in main kitchen, and in lower coolers along sushi bar of front food service area. C/A: Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: All food items with common name. Corrected On-Site. New Violation.

   Official report · Item 10D ↗

   Marked corrected on site

2. Violation recordedItem 12C ↗

   Wiping cloth use and storage

   Observed several in-use, wet wiping cloths stored on counter in server alley, on lower compartment of hibachi push carts in main kitchen, and along counters throughout in main kitchen. C/A: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily.

   Inspector’s full note

   Inspection item: Wiping cloths: properly used and stored

   Code 511-6-1.04(4)(m)

   Observed several in-use, wet wiping cloths stored on counter in server alley, on lower compartment of hibachi push carts in main kitchen, and along counters throughout in main kitchen. C/A: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. New Violation. Correct By: 08/23/2026

   Official report · Item 12C ↗

   Correction status not recorded

   Correct by Aug 23, 2026

3. Repeat violationItem 14A ↗

   Utensil storage

   1. Observed utensil handles in contact with several foods items (broccoli and chopped onions) stored inside right prep top cooler in grill area of main kitchen.

   Inspector’s full note

   Inspection item: In-use utensils: properly stored

   Code 511-6-1.04(4)(k)

   1. Observed utensil handles in contact with several foods items (broccoli and chopped onions) stored inside right prep top cooler in grill area of main kitchen. 2. Observed rice scoops stored in utensil water measuring below 135F in grill area near rice crocks and on shelf near WIC all in main kitchen. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: All stored correctly. Corrected On-Site. Repeat Violation.

   Official report · Item 14A ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.