Midori Sushi & Hibachi
Last inspected: Aug 7, 2025
64
Score
Inspectors have visited Midori Sushi & Hibachi seven times, with records going back to 2022. The latest inspection on file is from Aug 7, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly 10 violations before.
“Food stored on floor” comes up most often, recorded five times in the inspection record.
Restaurants in Englewood average 78, so Midori Sushi & Hibachi trails the local norm. The inspection history reads as standard for a restaurant of this size.
7
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Aug 7, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
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 and the time removed from temperature control cannot be determined. See stop sale. Observed sushi rice not properly time marked. Operator marked time to correct above issues to meet inspection standards. **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw cut beef in walk-in freezer over ready to soy bean pods.
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed imitation crab salad, fried rice, portion cuts of fish and beef not properly date marked. Repeat 2-7-25 **Repeat Violation**
02C-02-5
Basic - Food stored on floor. Observed raw cases buckets of sauces stored on floor in walk-in cooler and kitchen area. Repeat 2-7-25 **Repeat Violation**
08B-38-4
64
Feb 7, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toilet Rooms Maintained
FL-53
64
Aug 15, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High 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. Observed dishwasher machine chlorine sanitizer at 000 part per million. Operator reset machine and retested at 100 parts per million chlorine sanitizer. **Corrected On-Site**
22-41-4
Basic - Food stored on floor. Observed jugs of oil, bag of rice case of avocados and case of beef stored on floor in storage area, walk-in-cooler and walk-in-freezer. Repeat 1-25-24 **Repeat Violation**
08B-38-4
82
Jan 25, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw scallops in Walk-in cooler.
08A-20-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef over unwashed onions and broccoli.
08A-04-5
Basic - Food stored on floor. Observed container of raw scallops on floor in Walk-in cooler. Observed op move scallops off floor. **Corrected On-Site**
08B-38-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
67
Nov 15, 2023
Routine - Food
1 critical violation. 6 major violations. 1 minor violation.
View 8 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment in back storage room.
41-05-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
11-05-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Spoke with person in charge about the Big 6 food borne illnesses, person in charge did not have knowledge of Big 6 illnesses or signage to reference. Emailed operator Big 6 food borne illnesses signage and reference material. **Corrective Action Taken** **Repeat Violation**
11-07-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. Repeat 2-22-23 **Corrective Action Taken** **Repeat Violation**
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Email operater Employee Health Agreement. Repeat 2-22-23 **Corrective Action Taken** **Repeat Violation**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken, cut fish,and rice prepared onsite more then 24 hours prior as per employee statement not date marked. Repeat 2-22-23 **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed no handle souffle cup used as scoop in batter mix.
14-01-5
45
Feb 22, 2023
Complaint Full
1 critical violation. 6 major violations. 11 minor violations.
View 18 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged in reach-in-freezer and Walk-in freezer.
08A-17-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Spoke with person in charge about the Big 6 food borne illnesses, person in charge did not have knowledge of Big 6 illnesses or signage to reference. Emailed operator Big 6 food borne illnesses signage and reference material.
11-07-5
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. Observed cream cheese open more then 24hours prior as per employee statement not date marked.
02C-03-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Email operator Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at sushi bar blocked by plastic container in sink.
31A-09-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Email operator Employee Health Agreement. **Corrective Action Taken**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut fish, dice spicy tuna, cooked rice, cooked noodles, cut chicken all prepared onsite more then 24hours prior as per employee statement not date marked.
02C-02-5
Basic - Carbon dioxide tanks not adequately secured. Observed operator secure tanks.
51-11-4
Basic - Cardboard used to line food-contact shelves at cooks line and Walk-in cooler.
14-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed half full employee water bottles at cooks line. Repeat 12-16-22. **Repeat Violation**
12B-07-4
Basic - Food stored on floor in Walk-in freezer.
08B-38-4
Basic - Food stored under dripping water line. Observed open container of fried crunch topping on bottom shelf under drain pipe of hand wash sink at sushi bar.
08B-52-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave at bottom of cooks line with old food debris.
22-08-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Ripped/worn tin foil used as shelf cover at rice cooker.
14-20-4
Basic - Silverware/utensils stored upright with the food-contact surface up at sushi bar.
24-18-4
Basic - Single-service articles not stored inverted or protected from contamination on top of cooks line. Observed operator invert containers. **Corrected On-Site**
25-06-4
Basic - Uncleanable knife block in use to store knives. Observed wooden knife sheath holding knife at sushi bar.
14-55-4
27
Dec 16, 2022
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse food containers without sanitizing at three compartment sink
22-45-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In reach in freezer, operator stored raw salmon inside a card board box that at one time held bottles of Siracha. Card board box is not food grade
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Case of raw beef on floor of kitchen beef (56 F - Cold Holding). Per operator just finished thawing. Operator moved into walk in cooler to properly cold hold. **Corrective Action Taken**
03A-02-5
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Case of beef thawed at room temperature of floor of kitchen no longer frozen. Operator removed to refrigeration. **Corrected On-Site**
06-06-5
Basic - Food stored on floor. Cases of beef on floor of kitchen thawing. Multiple food items on floor of walk in freezer.
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop in fried flour.
14-01-5
Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. In reach in freezer, operator stored raw salmon inside a card board box that at one time held bottles of Siracha. Card board box is not food grade.
08B-19-4
Basic - Employee with no hair restraint while engaging in food preparation. Two employees in kitchen preparing food without hair restraints. Employee put on hair nets. **Corrected On-Site**
13-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Partial bottle of water above prep table on cooks line.
12B-07-4
47
Frequently Asked Questions
When was Midori Sushi & Hibachi last inspected?
The most recent health inspection at Midori Sushi & Hibachi on file is from Aug 7, 2025. The public record contains seven inspections in total.
What is the most common violation at Midori Sushi & Hibachi?
Across the inspection record, “food stored on floor” has been cited five times, more than any other issue at Midori Sushi & Hibachi.
How does Midori Sushi & Hibachi compare to other restaurants in Englewood?
Midori Sushi & Hibachi most recently scored 64 out of 100, which is lower than the Englewood average of 78.
Has Midori Sushi & Hibachi's inspection record improved over time?
Yes. Recent inspections at Midori Sushi & Hibachi have averaged around four violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Midori Sushi & Hibachi means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Midori Sushi & Hibachi inspected?
Based on the inspection history on file, Midori Sushi & Hibachi is inspected around three times per year on average.
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