Mike Sushi
Last inspected: Mar 18, 2026
32
Score
Mike Sushi has been inspected seven times since 2022. The most recent visit was on Mar 18, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
“Handwash sink used for purposes other than handwashing” comes up most often, recorded three times in the inspection record.
Restaurants in Palm Harbor average 74, so Mike Sushi trails the local norm. The pattern in the record is worth a careful look.
7
Inspections
4
Critical latest
5
Major latest
1
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
4 critical violations. 5 major violations. 1 minor violation.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fresh garlic in oil **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On crash cart by grill - garlic in oil (82F - Cold Holding) made 2.5 hours ago, see stop sale. **Repeat Violation** **Warning**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket at sushi prep- greater than 200 ppm, corrected to 50 ppm **Corrected On-Site** **Warning**
41-27-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels in bottom of green onion, operator removed . **Corrected On-Site** **Warning**
14-86-1
Intermediate - Food-contact surface soiled with food debris. Cutting board on cook line stained **Warning**
22-02-4
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/ 2 cooks, 3 at sushi counter, 2 servers, dishwasher,no cfm, **Warning**
53A-05-6
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plans in OnBase are from 2008, Lola in Tallahassee states there are no plans on file. There are 3 sinks at Sushi counter, old plans only show 2. Ceiling tiles in sushi area are acoustic. **Warning**
51-16-7
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
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. **Warning**
11-26-1
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Sushi cook drinking from open canned beverage on sushi prep line. Discussed proper beverage container to prevent lip to hand contact. **Warning**
12B-12-5
32
May 16, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored on top of unwashed carrots in reach in cooler. Operator relocated. **Corrected On-Site** **Warning**
08A-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna in reduced oxygen packaging. Label states to remove from package and thaw under refrigeration. Tuna is fully thawed. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door reach in cooler back kitchen area: cooked pasta (44F - Cold Holding) second temp 41F, prepared yesterday. Operator relocated to the freezer for rapid chill. Majority of food items thawing or cooling. Discussed temperature monitoring. Refrigerator on cookline: pork dumplings (48F - Cold Holding); shrimp dumplings (47F - Cold Holding). Food has been in the refrigerator for less than 4 hours. All time temperature for safety foods in this cooler have been relocated, as they were in the process of cooling. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Containers stored in handwash sink. Operator relocated. **Corrected On-Site** **Warning**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages stored on freezer chest. All beverages relocated. **Corrected On-Site** **Warning**
12B-07-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna in reduced oxygen packaging. Label states to remove from package and thaw under refrigeration. Tuna is fully thawed. **Warning**
06-09-1
52
Dec 4, 2024
Routine - Food
2 minor violations.
View 2 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
90
May 14, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Water filter attached to hand wash sink faucet. Discussed that hand wash sinks can only be used for washing hands. **Repeat Violation**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stored behind faucet
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by pans. Operator removed pans **Corrected On-Site**
31A-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of range.
23-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on upper shelf above prep table. Employee moved beverage. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
64
Nov 8, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Employee washed pots in hand wash sink. Operator corrected the employee and moved pans to dish wash area. **Corrective Action Taken** **Repeat Violation**
31A-11-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pasta cooked frozen in reach in freezer **Repeat Violation**
02C-04-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles behind sushi bar and soy sauce held in applesauce jar containing food removed from its original container not labeled with common name. **Corrected On-Site**
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator moved employee beverages to an area away from food and clean utensils **Corrected On-Site**
12B-07-4
74
Jun 16, 2023
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
58
Sep 21, 2022
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Wiping Cloths Properly Used and Stored
FL-41
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
52
Frequently Asked Questions
When was Mike Sushi last inspected?
The most recent health inspection at Mike Sushi on file is from Mar 18, 2026. The public record contains seven inspections in total.
What is the most common violation at Mike Sushi?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Mike Sushi.
How does Mike Sushi compare to other restaurants in Palm Harbor?
Mike Sushi most recently scored 32 out of 100, which is lower than the Palm Harbor average of 74.
Has Mike Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Mike Sushi have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Mike 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 Mike Sushi inspected?
Based on the inspection history on file, Mike Sushi is inspected around two times per year on average.
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