Mikado Japanese Seafood Buffet
Last inspected: Apr 14, 2025
45
Score
Inspectors have visited Mikado Japanese Seafood Buffet seven times, with records going back to 2022. The most recent report on file is from Apr 14, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
The pattern that stands out is “container of medicine improperly stored”, which has been cited two times.
By comparison, the average Altamonte Springs facility scores 76, putting Mikado Japanese Seafood Buffet on the weaker side. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
2
Critical latest
1
Major latest
8
Minor latest
Inspection History
Apr 14, 2025
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Container of medicine improperly stored. At dry storage **Corrected On-Site**
41-07-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Corrected On-Site**
41-05-4
Intermediate - No soap provided at handwash sink. Next to dishwasher
31B-03-4
Basic - Food stored on floor. Oil containers at cook line Case of shrimp in walk in cooler
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave soiled with food debris
22-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over RTE broccoli in walk in cooler
08B-17-4
Basic - Employee preparing food in customer section of dining area.
08B-48-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Deli containers used to scoop Rice **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers at cook line
23-24-4
45
Jul 9, 2024
Complaint Full
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Hot and Cold Water Available; Adequate Pressure
FL-25
Toilet Rooms Maintained
FL-53
45
Apr 24, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -container of shrimp double panned in cook line reach-in cooler 52 less than 4 hours. Product removed from 2nd pan for temperature recovery. - From follow-up inspection 2024-04-24: Shrimp in double pan 51. Product discarded. **Time Extended**
03A-02-5
86
Sep 21, 2023
Complaint Full
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
27
May 2, 2023
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Container of medicine improperly stored. **Corrected On-Site**
41-07-4
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. -ran several cycles, primed sanitizer. Not dispensing. 0ppm. 3 compartment sink available.
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs above fully cooked mussels -raw chicken above cooked crabs -raw fish above unwashed pineapples. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shumai 45 less than 4 hours in cook line cooler. Operator will monitor, other products ambient cooling.
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. -some tags missing dates.
01C-03-4
Intermediate - No soap provided at handwash sink. -soap not dispensing at either kitchen hand wash sink. **Corrected On-Site**
31B-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -in sushi case. **Corrected On-Site**
05-09-4
41
Feb 16, 2023
Complaint Full
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -door of women's restroom is not self-closing. **Warning** - From follow-up inspection 2023-02-16: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -gap in ceiling next to hood. **Warning** - From follow-up inspection 2023-02-16: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -2 cook line cutting boards have deep grooves. **Warning** - From follow-up inspection 2023-02-16: **Time Extended**
14-09-4
86
Dec 14, 2022
Complaint Full
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -tofu (51F - Cold Holding); chicken (60F - Cold Holding); shrimp (58F - Cold Holding); calamari (60F - Cold Holding); cut cabbage (61F - Cold Holding) in cook line prep table approximately 3 hours. Unit found turned off in AM. Unit turned on, product recheck after 30 minutes chicken 50. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -can of spray paint on shelf above food products. Operator removed. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw ready to eat fish stored on shelf above sauce in sushi reach-in cooler. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -tray of raw chicken over tray of fish in walk-in cooler. -container of wings above crabs in walk-in cooler. Operator rearranged shelves. **Corrected On-Site**
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee drank beverage with gloves on and did not remove them and wash hands prior to continuing work.
12A-09-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. -some previous tags not marked. Clams/mussels/oysters tag removed from original container prior to container being emptied. -oysters moved to cooler, tag not kept with current batch. Operator replaced tag.
01C-03-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -1 current certificate.
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. -in bulk rice. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles soiled around cook line air vents.
36-34-5
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. -multiple fly tapes hanging in kitchen, some above food prep areas. Recommend relocating away from food prep and storage areas.
35B-08-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler shelves have build up of mold-like substance. -slight build of of food debris in front line microwave.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -employee beverage in prep cooler. **Corrected On-Site**
12B-13-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Accumulation of debris inside warewashing machine. -multiple jets clogged in spray arm.
16-03-4
30
Frequently Asked Questions
When was Mikado Japanese Seafood Buffet last inspected?
The most recent health inspection at Mikado Japanese Seafood Buffet on file is from Apr 14, 2025. The public record contains seven inspections in total.
What is the most common violation at Mikado Japanese Seafood Buffet?
Across the inspection record, “container of medicine improperly stored” has been cited two times, more than any other issue at Mikado Japanese Seafood Buffet.
How does Mikado Japanese Seafood Buffet compare to other restaurants in Altamonte Springs?
Mikado Japanese Seafood Buffet most recently scored 45 out of 100, which is lower than the Altamonte Springs average of 76.
Has Mikado Japanese Seafood Buffet's inspection record improved over time?
Results have been roughly steady. Inspections at Mikado Japanese Seafood Buffet have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Mikado Japanese Seafood Buffet means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Mikado Japanese Seafood Buffet inspected?
Based on the inspection history on file, Mikado Japanese Seafood Buffet is inspected around three times per year on average.
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