Mitaka Japanese Restaurant
Last inspected: Dec 29, 2025
64
Score
Inspectors have visited Mitaka Japanese Restaurant eight times, with records going back to 2022. Inspectors last stopped by on Dec 29, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have held steady across recent visits, averaging around seven violations each.
The pattern that stands out is “bowl or other container with no handle used to dispense food”, which has been cited three times.
By comparison, the average Bradenton facility scores 83, putting Mitaka Japanese Restaurant on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Dec 29, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Nonfood-grade paper used in direct contact with food. Observed non-food grade paper being used to line pan of mixed green on cook line.Educated operator on food grade liners, operator removed paper. **Corrected On-Site**
14-31-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink on front line with empty food containers inside. Operator removed containers. **Corrected On-Site**
31A-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not hung to dry in mop bucket in back hall way near exit door. Operator hung mop to dry. **Corrected On-Site** **Repeat Violation**
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer bucket in server area not at proper minimum strength. Operator changed chlorine sanitizer bucket. Chlorine sanitizer bucket no at 100ppm. **Corrected On-Site**
21-07-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers being used to dispense corn starch and bread crumbs in back food preparation area. Operator removed containers. **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Observed a case of raw pork stored on a sheet tray on the floor in walk-in cooler. Operator moved case of pork to shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
64
Aug 25, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over curry sauce in 2 door reach-in cooler on cook line. Operator moved chicken to bottom shelf. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer with build up of soil and food debris.Employee started cleaning slicer. **Corrective Action Taken**
22-02-4
Basic - Food stored on floor. Observed mushrooms in five gallon buckets stored on the floor in walk-in cooler. Operator moved buckets of mushrooms off the floor. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle on cook line. Operator removed tongs. **Corrected On-Site**
10-20-4
Basic - Open dumpster lid. Observed open lid on dumpster shared by plaza.
33-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork in standing water in utility sink in kitchen. Operator stated pork was thawing. Educated operator on proper thawing. Operator turned on water to thaw under running water. **Corrected On-Site**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not hung to dry. Operator hung mop to dry. **Corrected On-Site**
42-01-4
61
Apr 4, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced pork (52F - Cold Holding) stored stacked above the fill line in pans in the top section of the roll top reach in cooler on the cook line. Employee stated the item was stored in the reach in cooler for approximately 1 hour. Employee placed the items stored above the fill line in the bottom section of the reach in cooler **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Employee dried hands on clothes/apron/ towel after washing. Employee washed their hands then dried their hands on the cloth towel. The employee was informed and properly washed and dried their hands. **Corrective Action Taken**
12A-18-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat curry sauce in the reach in cooler on the cook line. Employee removed the chicken. **Corrected On-Site**
08A-05-6
Basic - Time/temperature control for safety food thawed in an improper manner. Raw pork thawing at room temperature on a preparation table in the kitchen. Employee placed the pork in the walk in cooler. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles on the hand washing sink next to the dishwasher soiled.
23-03-4
58
Nov 14, 2024
Food-Licensing Inspection
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
52
May 29, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 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. Dish machine chlorine sanitizer at 200ppm. Employee discontinued use and set up 3 compartment sink for washing. Employee called eco lab to correct. **Corrective Action Taken**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over curry sauce in reach in cooler on cook line. Employee moved chicken to below curry sauce. **Corrected On-Site**
08A-05-6
Intermediate - Non-pitting surface rust on food-contact equipment. Observed surface rust on shelves in waitstaff area.
22-31-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowls being used as scoops in rice, sugar and bread crumbs. Employee removed bowls. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Food not stored at least 6 inches off of the floor. Observed miso paste and soy sauce on floor in walk in cooler being stored on floor.
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk in cooler has soiled with black mold like substance.
23-03-4
58
Jan 10, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Duck (52F - Cold Holding); Shrimp (62F - Cold Holding); Chicken broth (52F - Cold Holding); Egg noodles (52F - Cold Holding); Ambient (60F - Cold Holding); Ambient cooked broccoli (60F - Cold Holding); Ambient pork dumpling (60F - Cold Holding); Ambient octopus (60F - Cold Holding); Ambient sprouts (60F - Cold Holding); Ambient shrimp dumplings (60F - Cold Holding); Ambient mixed miso (60F - Cold Holding); Ambient garlic oil (60F - Cold Holding); Ambient cooked mushroom oil (60F - Cold Holding); Ambient milk (60F - Cold Holding); Ambient butter (60F - Cold Holding); Ambient seaweed salad (60F - Cold Holding); Ambient cooked mushrooms (60F - Cold Holding) Operator stated that the walk in cooler was not working properly when they started work and the food was in the cooler overnight and for over 4hrs of being open. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Duck (52F - Cold Holding); Shrimp (62F - Cold Holding); Chicken broth (52F - Cold Holding); Egg noodles (52F - Cold Holding); Ambient (60F - Cold Holding); Ambient cooked broccoli (60F - Cold Holding); Ambient pork dumpling (60F - Cold Holding); Ambient octopus (60F - Cold Holding); Ambient sprouts (60F - Cold Holding); Ambient shrimp dumplings (60F - Cold Holding); Ambient mixed miso (60F - Cold Holding); Ambient garlic oil (60F - Cold Holding); Ambient cooked mushroom oil (60F - Cold Holding); Ambient milk (60F - Cold Holding); Ambient butter (60F - Cold Holding); Ambient seaweed salad (60F - Cold Holding); Ambient cooked mushrooms (60F - Cold Holding) Operator stated that the walk in cooler was not working properly when they started work and the food was in the cooler overnight and for over 4hrs of being open. **Warning**
03A-02-5
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. Observed no signed agreements. Had operator sign an agreement and gave them more copies. **Corrective Action Taken** **Warning**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Observed bowls being used as scoops in multiple containers of food in the back prep area. Operator removed bowls. **Corrected On-Site** **Warning**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags and phones stored with clean dishes in the front bar area. Operator removed items. **Corrected On-Site** **Warning**
40-06-5
Basic - Ice scoop handle in contact with ice. Observed ice scoop in contact with ice in the back waiter area. **Warning**
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a spoon with a handle buried in a container of salt in the back prep area. Operator removed spoon. **Corrected On-Site** **Warning**
10-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp being thawed in sink with no water. Operator placed shrimp in a reach in cooler. **Corrected On-Site** **Warning**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed all walk in cooler shelves rusted. **Warning**
14-17-4
50
Feb 24, 2023
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 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 concentration of chlorine 00ppm. Operator change bucket with sanitizer. New reading.150 ppm. **Corrected On-Site**
22-41-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed in walk in freezer.
14-31-5
Intermediate - No soap provided at handwash sink. Observed soap is not dispensing from soap dispenser.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken and tofu balls stored in containers in reach in cooler at cook line, per operator form day ago. Operator placed the date on items. **Corrected On-Site**
02C-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. Emailed form to operator.
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. Emailed form to operator.
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed in prep area.
22-20-5
47
Oct 31, 2022
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 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. Observed octopus balls stored underneath the raw chicken in the walk-in freezer.
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following item boiled eggs (51F- Cold Holding) was stored stacked above the fill line in the top section of the reach in cooler on the cook line. Operator stated that the the item was stored in reach in cooler about 10 minutes. Operator placed the item in another container and place it on the bottom part of reach in cooler. **Corrective Action Taken**
03A-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. Observed sanitizer bucket concentration of chlorine more then 200ppm , operator diluted solution. New reading 100ppm. **Corrected On-Site**
41-15-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken stored in reach in cooler at the cook line no date marks. Per operator chicken was cooked 3 days ago.
02C-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands in three compartment sink. Instructed employee and manager on proper hand washing protocol.
12A-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
16-37-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open bottled water stored on the shelf next to clean dishes at the front counter. Operator removed the bottle. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Observed raw chicken in the plastic container stored on the floor in prep area by dishwashing machine. Operator elevated the container with chicken from the floor. Container of soy sauce stored on the floor. Observed in prep area by dishwashing machine. Operator elevate container with soy sauce. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on the stove door handle. Operator removed the tongs. **Corrective Action Taken**
10-20-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed shelves in reach in cooler.
14-33-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine across the prep sink.
22-20-5
37
Frequently Asked Questions
When was Mitaka Japanese Restaurant last inspected?
The most recent health inspection at Mitaka Japanese Restaurant on file is from Dec 29, 2025. The public record contains eight inspections in total.
What is the most common violation at Mitaka Japanese Restaurant?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited three times, more than any other issue at Mitaka Japanese Restaurant.
How does Mitaka Japanese Restaurant compare to other restaurants in Bradenton?
Mitaka Japanese Restaurant most recently scored 64 out of 100, which is lower than the Bradenton average of 83.
Has Mitaka Japanese Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Mitaka Japanese Restaurant have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Mitaka Japanese Restaurant 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 Mitaka Japanese Restaurant inspected?
Based on the inspection history on file, Mitaka Japanese Restaurant is inspected around three times per year on average.
Nearby Restaurants