Mikado Sushi
Last inspected: Feb 4, 2026
45
Score
Mikado Sushi appears in inspection records 11 times, starting in 2022. The most recent report on file is from Feb 4, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have found fewer violations than earlier ones, averaging around six violations lately and about 12 violations before that.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited four times.
The city-wide average sits at 79, which Mikado Sushi's 45 doesn't quite reach. The pattern in the record is worth a careful look.
11
Inspections
2
Critical latest
1
Major latest
6
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Toilet Rooms Maintained
FL-53
45
Aug 26, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
64
Jan 23, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE COOLER: - beef (44F - Cold Holding); - chicken (46F - Cold Holding); - shrimp (47F - Cold Holding); - dumping (47F - Cold Holding) Manager states less than 4 hours. Advised manager to put on ice. **Repeat Violation** **Warning** - From follow-up inspection 2025-01-23: Beef 44f Chicken 46f Shrimp 44f Dumplings 45f **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - side door at server station - From follow-up inspection 2025-01-23: **Time Extended**
35B-01-4
82
Jan 21, 2025
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE COOLER: - beef (44F - Cold Holding); - chicken (46F - Cold Holding); - shrimp (47F - Cold Holding); - dumping (47F - Cold Holding) Manager states less than 4 hours. Advised manager to put on ice. **Repeat Violation** **Warning**
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. - non food grade paper towel wrapping tuna and cucumber
14-86-1
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. - employee states less than 3 hours
03F-02-5
Basic - Floor soiled/has accumulation of debris. - below coolers at sushi bar - below cookline equipment
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - counter soiled below flat top grill - hood filters soiled
23-03-4
Basic - Bowl or other container with no handle used to dispense food. - plastic bowl used to scoop ginger dressing **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. - cookline cooler door handles soiled
23-24-4
Basic - Accumulation of debris on dish trays
16-15-4
Basic - Accumulation of debris on exterior of warewashing machine. - top of dishwasher soiled **Repeat Violation**
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over dish station **Repeat Violation**
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside. - side door at server station
35B-01-4
43
Jul 2, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
61
Jul 1, 2024
Routine - Food
5 critical violations. 2 major violations. 12 minor violations.
View 19 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. - white single use paper towel used to wrap fish and cucumber at sushi bar
14-86-1
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. - chlorine zero ppm
22-41-4
High Priority - Toxic substance/chemical improperly stored. - medicine and windex on prep counter at sushi bar
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. SUSHI BAR: - bbq eel <3 hours (46F - Cold Holding); COOK LINE: - shrimp (44f-46fF - Cold Holding); - squid (44f-46fF - Cold Holding); - beef (44F - Cold Holding); - pooled eggs (44F - Cold Holding); - sumai (45F - Cold Holding)
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Intermediate - Handwash sink used for purposes other than handwashing. - hand wash sink at sushi bar storing sponge and metal scraper
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - asterisk used to identify fully cooked items.
02B-01-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on dish racks
16-15-4
Basic - Accumulation of debris on exterior of warewashing machine. - top of dish machine
16-21-4
Basic - Bowl or other container with no handle used to dispense food. - plastic bowl used as scoop in sushi vinegar
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. - cook line coolers
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vents soiled above dish station
36-34-5
Basic - Employee eating in a food preparation or other restricted area. - employee at sushi bar drinking
12B-02-4
Basic - Equipment in poor repair. - gasket on coolers at sushi bar.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. - back door at server station **Repeat Violation**
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fan dusty
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed avocado above chopped onions
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - wall and ceiling next to cook line soiled
36-27-5
21
Feb 21, 2024
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Salmon at sushi bar lined with paper towel Cut mushrooms in glad reach in fridge lined with paper towel
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon and shrimp at reach in cooler at cooks line temping between 46F and 47.Per operator item was bought from walk in cooler to reach in cooler less than 2 hours. Advised operator to ice items
03A-02-5
Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed employee use bare hand to put lemon into ice water. Educated operator on using tongs
09-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on make tables at cooks line are stained
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. One of the hand wash sinks at sushi bar had soiled utensils in the sink **Corrected On-Site**
31A-09-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed mushroom stored over cut carrots at walk in cooler
08B-17-4
Basic - Single-service articles improperly stored. To go containers stored on floor at dining area
25-05-4
Basic - In-use tongs stored on equipment door handle between uses. In use tong stored on fryer handle at cooks line **Corrected On-Site**
10-20-4
Basic - Food not stored at least 6 inches off of the floor. Tub of ice cream stored on floor of walk in freezer
08B-47-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at wait staff station
35B-01-4
Basic - Equipment in poor repair. Gaskets of reach in cooler across from fryers is torn
14-11-5
41
Nov 1, 2023
Routine - Food
No violations found.
100
Oct 24, 2023
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over veggies in the make cooler
08A-04-5
High Priority - Raw animal food stored in same container as ready-to-eat food. Sushi fish with krab on the same tray thawing
08A-08-5
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. 0 ppm **Warning**
22-41-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepped at the sushi area not labled
02C-02-5
Basic - Duct tape used to repair nonfood-contact surface. Handle of the wire whip
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink over the microwave
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone stored on the cooks line
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White freezer
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Line sink
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below the micro wave including the cutting board
23-03-4
43
Mar 22, 2023
Routine - Food
2 critical violations. 4 major violations. 9 minor violations.
View 15 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. Raw chicken wrapped in plastic film stored over ice cream in the walk in freezer
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. middle sushi table top , salmon (45F - Cold Holding); krab (45F - Cold Holding);
03A-02-5
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. Provided DBPR HR 5030-104 Clean-Up of Vomiting and Diarrheal Events
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Items stored in both sushi hand sinks
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 Provided DBPR HR 5030-103 EMPLOYEE HEALTH Food Employee Reporting Agreement
11-26-1
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided DBPR Form HR 5025-131 via email **Corrective Action Taken**
02A-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.Thomson freezer ice build up
14-69-4
Basic - Food stored on floor.several cases on the floor in the stock room
08B-38-4
Basic - Accumulation of debris on exterior of warewashing machine. Top of the machine
16-21-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken legs sitting in standing water
06-01-5
Basic - Storage area not maintained clean and organized. At the sushi bar in the corner items have been piled up, clear it out
33-34-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Equipment in poor repair. Swinging door kick plate is pealing and has become a trip hazard -gasket to the low boy cooler in the sushi bar damaged
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of the chest freezer -drapes leading to the sushi bar dirty
23-03-4
Basic - Light not functioning. Cooks line, cooler
36-62-4
32
Oct 11, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
74
Frequently Asked Questions
When was Mikado Sushi last inspected?
The most recent health inspection at Mikado Sushi on file is from Feb 4, 2026. The public record contains 11 inspections in total.
What is the most common violation at Mikado Sushi?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Mikado Sushi.
How does Mikado Sushi compare to other restaurants in Lake Mary?
Mikado Sushi most recently scored 45 out of 100, which is lower than the Lake Mary average of 79.
Has Mikado Sushi's inspection record improved over time?
Yes. Recent inspections at Mikado Sushi have averaged around six violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Mikado Sushi 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 Sushi inspected?
Based on the inspection history on file, Mikado Sushi is inspected around three times per year on average.
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