Mikado Sushi
Last inspected: Jan 5, 2026
58
Score
Going back to 2022, Mikado Sushi has 12 inspections in the public record. The most recent report on file is from Jan 5, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up roughly the same number of issues each time, hovering near 12 violations per visit.
“Nonfood-contact surface soiled with grease” comes up most often, recorded five times in the inspection record.
The city-wide average sits at 79, which Mikado Sushi's 58 doesn't quite reach. The record is unremarkable in either direction.
12
Inspections
0
Critical latest
2
Major latest
7
Minor latest
Inspection History
Jan 5, 2026
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle with clear substance at sushi bar not labeled **Repeat Violation**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink next to fryers
27-16-4
Basic - Bowl or other container with no handle used to dispense food. -bowl in batter next to fryer **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -above hand wash sink next to fryers
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. -employees at sushi station no hair restraint **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. -knife between cook line coolers
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Objectionable odors in bathroom or other areas of the establishment. -woman's restroom
36-64-5
58
Aug 18, 2025
Routine - Food
4 critical violations. 5 major violations. 11 minor violations.
View 20 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -gloves not changed between different tasks
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken (81F - Cold Holding) -operator moved to cooler **Corrective Action Taken** **Repeat Violation**
03A-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 and the time removed from temperature control cannot be determined. See stop sale. -sushi rice in kitchen -sushi rice marked with appropriate time of preparation **Corrected On-Site**
03F-02-5
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee drinking from bottle mo handwashing
12A-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - Records/documents for required employee training do not contain all of the required information. -date of birth missing from some training certificates -operator had employees present add date of birth **Corrective Action Taken**
53B-10-4
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. -Diana
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle with clean substance at sushi bar not labeled -spray bottle with purple substance under dish machine not labeled
41-17-4
Basic - Bowl or other container with no handle used to dispense food. -bowl used in batter next to fryers
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -pans and bowls on storage rack and rep table at rear of kitchen
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee water bottle on prep table in kitchen
12B-07-4
Basic - Employee preparing food in customer section of dining area. -ginger and wasabi portioning in dining room at front counter
08B-48-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -dishes on corner shelf left on dish machine
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoops next to sushi bar entrance **Corrected On-Site**
10-07-4
Basic - Outer openings not protected with self-closing doors. -rear door
35B-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. -chicken thawing in still water
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind 3 compartment sink **Repeat Violation**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. -multiple working containers throughout establishment not labeled, contents are not easily identifiable
02D-01-5
19
Feb 28, 2025
Complaint Full
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
43
Jan 30, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 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. Operator added time mark
03F-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitizer over 200 ppm. Managed added water. Rechecked 50 ppm.
41-15-5
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 - Spray bottle containing toxic substance not labeled. Bottle with purple liquid on chemical rack. Operator removed **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in dry storage soiled.
36-27-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back kitchen area **Repeat Violation**
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler soiled. Hand wash sink soiled **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler Shelves soiled.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Walk in cooler shelves rusted
14-33-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions over cut mushrooms in walk in cooler. Operator removed. **Corrected On-Site**
08B-17-4
45
Sep 24, 2024
Routine - Food
2 critical violations. 6 major violations. 9 minor violations.
View 17 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. 0 ppm bucket was empty manager change. Now 50 ppm
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Chicken over sauce in walk in cooler **Corrected On-Site** **Repeat Violation**
08A-20-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen and sushi station area
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in wait station blocked with coffee machine
31A-09-4
Intermediate - Records/documents for required employee training do not contain all of the required information. **Corrected On-Site**
53B-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Purple liquid in bottle at dish washer **Corrected On-Site**
41-17-4
Basic - Food stored on floor. Buckets of ginger at sushi station **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. At wait station **Corrected On-Site**
10-08-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in back dry storage area.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone over prep table in the kitchen **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. On cooks line on oven door. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice cooker 85F **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter by cook line
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Bowl in kitchen area **Corrected On-Site**
25-06-4
Basic - Water leaking from pipe and/or faucet/handle. At hand washing sink in the kitchen.
29-11-4
26
Apr 16, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Blocked with coffee station cart in server area. **Corrected On-Site** - From follow-up inspection 2024-04-16: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2024-04-16: **Time Extended**
53A-05-6
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-04-16: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. White plastic containers above three compartment sink. - From follow-up inspection 2024-04-16: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2024-04-16: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Several employees in kitchen area. - From follow-up inspection 2024-04-16: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Cooler gasket in kitchen preparation area. Microwave in kitchen no handle. - From follow-up inspection 2024-04-16: **Time Extended**
14-11-5
64
Feb 5, 2024
Routine - Food
4 critical violations. 10 major violations. 12 minor violations.
View 26 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw beef over raw fish in reach in cooler. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over lettuce, Raw shrimp over sauces in walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fresh garlic in oil (78F - Cold Holding);
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees. Fresh Garlic in oil 78F (-cold holding)per operator held more than four hours. Cooked smoked salmon 46F (-cold holding) Per operator cooked smoked salmon placed in cold holding unit two hours prior,operator place in freezer for quick cooling. **Corrective Action Taken**
03A-02-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator with consumer advisory. **Corrected On-Site**
02B-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Records/documents for required employee training do not contain all of the required information. 3 employees certificates no birthdays **Corrected On-Site**
53B-10-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tan cutting boards in the kitchen.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked with coffee station cart in server area. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing.use for ware washing
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisor Per operator online menu is not working properly. 3rd party is working on problem. **Warning**
02B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In bulk rice, corn starch and flour containers. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Tan cutting board at three compartment sink.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Several employees in kitchen area.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal containers above three compartment sink.
24-08-4
Basic - Equipment in poor repair. Cooler gasket in kitchen preparation area. Microwave in kitchen no handle.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. In walk-in freezer **Corrected On-Site**
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In Sushi station on front line.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Dish machine exterior
23-03-4
Basic - Old labels stuck to food containers after cleaning. White plastic containers above three compartment sink.
16-46-4
11
Nov 8, 2023
Routine - Food
No violations found.
100
Oct 31, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./raw fish not identify on online menu. **Warning** - From follow-up inspection 2023-10-31: At callback 10/31/23, spoke to owner Mr. Liu, the company unable to add anything on the online menu. He is working on the paper menu and discontinue the online menu once the menu print in a few days. A one time 7 day time extension is given. **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line hood filters soiled. **Warning** - From follow-up inspection 2023-10-31: **Time Extended**
23-03-4
86
Aug 29, 2023
Routine - Food
3 critical violations. 5 major violations. 7 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored over steamed/cooked chicken/cook line cooler. Raw salmon stored over sauces, sushi bar reach in cooler/ **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cut lettuce for salad cold holding at 44F, less than 4 hours/adding ice/rechecked 40F. **Corrected On-Site** **Warning**
03A-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/tempura batter out for 1 hour. **Warning**
03F-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./raw fish not identify on online menu. **Warning**
02B-01-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/manager Liu walked in in the middle of the inspection/ **Corrected On-Site** **Warning**
53A-05-6
Intermediate - Oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service./online menu has no consumer advisory/serving raw fish./emailed to operator/printed and posted. **Corrected On-Site** **Warning**
02B-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information./two certificates missing employee's date of birth. **Warning**
53B-10-4
Basic - Equipment in poor repair./sushi bar reach in cooler gaskets torn. **Warning**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line hood filters soiled. **Warning**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination./to go boxes on top shelves/ **Corrected On-Site** **Warning**
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed avocado stored over diced tofu, walk in cooler. **Warning**
08B-17-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./on cutting board/ **Corrected On-Site** **Warning**
21-09-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength./chlorine 0ppm, rechecked 50ppm/ **Corrected On-Site** **Warning**
21-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/ **Corrected On-Site** **Warning**
22-20-5
27
Jan 18, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
78
Oct 25, 2022
Routine - Food
1 major violation.
View 1 violation
Certified Food Manager Identification
FL-02
90
Frequently Asked Questions
When was Mikado Sushi last inspected?
The most recent health inspection at Mikado Sushi on file is from Jan 5, 2026. The public record contains 12 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 five times, more than any other issue at Mikado Sushi.
How does Mikado Sushi compare to other restaurants in Orlando?
Mikado Sushi most recently scored 58 out of 100, which is lower than the Orlando average of 79.
Has Mikado Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Mikado Sushi have averaged around 12 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Mikado Sushi 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 Mikado Sushi inspected?
Based on the inspection history on file, Mikado Sushi is inspected around four times per year on average.
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