Mito Sushi and Grill
Last inspected: Mar 11, 2026
74
Score
The health department has logged 16 inspections at Mito Sushi and Grill, the earliest from 2022. On Mar 11, 2026, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The picture has improved over the last few visits: recent inspections have averaged around 13 violations, down from roughly 16 violations earlier in the record.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged 11 times.
Restaurants in Orlando average 79, so Mito Sushi and Grill trails the local norm. The inspection history reads as standard for a restaurant of this size.
16
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items throughout not date marked **Warning** - From follow-up inspection 2026-03-11: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen **Warning** - From follow-up inspection 2026-03-11: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket Reach in cooler door make table in kitchen torn **Warning** - From follow-up inspection 2026-03-11: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. 3 tongs hanging on gas pipes. Operator removed **Warning** - From follow-up inspection 2026-03-11: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave cookline **Warning** - From follow-up inspection 2026-03-11: **Time Extended**
22-08-4
74
Jan 5, 2026
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 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. White rice in kitchen used to make fried rice. Operator time marked **Corrected On-Site** **Warning**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Front counter sink has several plastic lids in it. Operator removed **Repeat Violation** **Warning**
31A-09-4
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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items throughout not date marked **Warning**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Cup in bin of mayo sauce in walk in cooler **Repeat Violation** **Warning**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. By ice machine. Operator chained **Corrected On-Site** **Repeat Violation** **Warning**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen **Warning**
36-34-5
Basic - Employee eating in a food preparation or other restricted area. In prep area by sushi rice that is cooking **Warning**
12B-02-4
Basic - Equipment in poor repair. Gasket Reach in cooler door make table in kitchen torn **Warning**
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. 3 tongs hanging on gas pipes. Operator removed **Warning**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave cookline **Warning**
22-08-4
45
Sep 25, 2025
Routine - Food
5 critical violations. 7 major violations. 12 minor violations.
View 24 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken in make table from overnight 45F
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over spinach in reach in cooler part sushi station Operator switched **Corrected On-Site**
08A-05-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting fried pork breast with bare hands. Recook to 173F **Corrective Action Taken**
09-01-4
High Priority - Food stored in ice used for drinks. Container of lemons in soda machine ice bin Operator removed and discarded ice. **Corrected On-Site**
08B-56-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken in make table from overnight
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sponge in sink sushi area Big spoon in sink by 3 compartment sink Operator removed **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired 2022
16-37-1
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/ Operator showed up during inspection **Corrected On-Site** **Repeat Violation**
53A-05-6
Intermediate - No soap provided at handwash sink. By 3 compartment sink Operator filled **Corrected On-Site**
31B-03-4
Intermediate - Probe thermometer not within the intended measuring range of use. Calibrated and thermometer was 12 degrees off
05-03-4
Intermediate - Three-compartment sink or dishmachine used to clean maintenance tools. Operator cleaned out dust pan in sink
16-26-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop chicken and rice Operations removed **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Icrowave handle soiled
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. By 3 compartment sink Operator chained **Corrected On-Site**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A-few vents in kitchen and by dish machine
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap around screening back door **Repeat Violation**
35B-01-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Spatula between stove and fryer
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas and rice scoop Operator removed **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Insect control device installed over food preparation area. On shelf over microwave and beside to go containers Operator removed **Corrected On-Site**
35B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers Fan cover in walk in cooler Outside soda nozzles **Repeat Violation**
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Green onions over tofu in walk in cooler
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline Operator removed **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Operator removed **Corrected On-Site**
21-38-4
13
Jun 10, 2025
Routine - Food
3 major violations. 12 minor violations.
View 15 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Thawing fish in handwashing sink sushi area **Corrected On-Site**
31A-11-4
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/ One showed up during inspection **Corrected On-Site** **Repeat Violation**
53A-05-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop 96F Operator removed **Corrected On-Site**
10-07-4
Basic - Light not functioning. A few in kitchen
36-62-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. Top part
16-21-4
Basic - Current Hotel and Restaurant license not displayed. 2025 displayed **Repeat Violation**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on counter in sushi area by toaster oven
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook in kitchen. He put on hat **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Boxes of ice cream on floor in walk in freezer Operator pulled off floor **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of reach in cooler sushi area
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of make table in kitchen
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in handwashing sink sushi area at room temperature. Still frozen to touch Operator put in refrigerator **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi area Operator put in sanitizer bucket **Corrected On-Site** **Repeat Violation**
21-12-4
41
Apr 7, 2025
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Shell eggs over shrimp in walk in cooler **Repeat Violation** - From follow-up inspection 2025-04-07: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board at flip top reach in cooler **Repeat Violation** - From follow-up inspection 2025-04-07: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle with yellow substance not labeled - From follow-up inspection 2025-04-07: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout establishment **Repeat Violation** - From follow-up inspection 2025-04-07: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Current displayed license dated 2025 **Repeat Violation** - From follow-up inspection 2025-04-07: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on prep table - From follow-up inspection 2025-04-07: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. -employee eating in kitchen with ongoing food preparation taking place - From follow-up inspection 2025-04-07: **Time Extended**
12B-02-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -wet washed drink cups stacket - From follow-up inspection 2025-04-07: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -Gasket torn front counter reach in cooler **Repeat Violation** - From follow-up inspection 2025-04-07: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Food stored on floor. -broccoli stored on floor in walk in cooler - From follow-up inspection 2025-04-07: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Light not functioning. -multiple light fixtures in kitchen burned out **Repeat Violation** - From follow-up inspection 2025-04-07: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding -Make table kitchen **Repeat Violation** - From follow-up inspection 2025-04-07: **Time Extended**
05-09-4
45
Apr 4, 2025
Routine - Food
2 critical violations. 4 major violations. 14 minor violations.
View 20 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Shell eggs over shrimp in walk in cooler **Repeat Violation**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. -1 live roach on step ladder by breaker boxes -4 live under right side of 3 compartment sink in corner junction with opening gap at bottom where the white pipe enters the wall -5 live roaches in between right side support bracket and wall on both shelves above 3 compartment sink -1 live roach under flip top reach in cooler in kitchen **Repeat Violation** **Admin Complaint**
35A-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board at flip top reach in cooler **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink next to 3 compartment sink blocked by buckets and strainer
31A-09-4
Intermediate - No soap provided at handwash sink. -hand wash sink next to 3 compartment sink **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle with yellow substance not labeled
41-17-4
Basic - Equipment in poor repair. -Gasket torn front counter reach in cooler **Repeat Violation**
14-11-5
Basic - Food stored on floor. -broccoli stored on floor in walk in cooler
08B-38-4
Basic - Light not functioning. -multiple light fixtures in kitchen burned out **Repeat Violation**
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in holding -Make table kitchen **Repeat Violation**
05-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -sushi bar reach in cooler **Repeat Violation**
22-16-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -wet washed drink cups stacket
24-08-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout establishment **Repeat Violation**
36-34-5
Basic - Current Hotel and Restaurant license not displayed. Current displayed license dated 2025 **Repeat Violation**
50-09-4
Basic - Dead roaches on premises. -1 dead under right side of 3 compartment sink **Repeat Violation** **Admin Complaint**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on prep table
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. -employee eating in kitchen with ongoing food preparation taking place
12B-02-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk in cooler **Repeat Violation**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -throughout establishment **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -on cutting board at flip top reach in cooler **Repeat Violation**
21-12-4
25
Apr 3, 2025
Complaint Full
5 critical violations. 2 major violations. 14 minor violations.
View 21 violations
High Priority - Container of medicine improperly stored. Container of fiber Package of cough drops by hand wash sink front counter Operator removed **Corrected On-Site**
41-07-4
High Priority - Employee washed hands with no soap. Employee handled raw fish and then washed hands with no soap and then handled utensil to remove items from fryer
12A-20-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over sauces in walk in cooler
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. 1 live behind cooking equipment 1 live went under white chest freezer Operator killed **Corrected On-Site** **Admin Complaint**
35A-05-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 packages of tuna not thawed according to instructions **Repeat Violation** **Admin Complaint**
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table kitchen cutting board **Repeat Violation**
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/ One showed up during inspection **Corrected On-Site**
53A-05-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout
36-34-5
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. 3 packages of tuna not thawed according to instructions Stop sale **Repeat Violation**
06-09-1
Basic - Current Hotel and Restaurant license not displayed. 2025 displayed
50-09-4
Basic - Dead roaches on premises. 1 dead by prep table and make table in kitchen 4 dead under prep table across from 3 compartment sink Operator removed and cleaned **Corrected On-Site** **Admin Complaint**
35A-03-4
Basic - Equipment in poor repair. Gasket torn front counter reach in cooler
14-11-5
Basic - Floor soiled/has accumulation of debris. Throughout
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Hanging on metal pipe kitchen Operator removed **Corrected On-Site**
10-20-4
Basic - Light not functioning. Several in each light fixture in kitchen
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table kitchen **Repeat Violation**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of glass door cooler front counter Caulk around Handwash sink entrance to kitchen
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler front counter **Repeat Violation**
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler **Repeat Violation**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On make table in kitchen
21-12-4
19
Feb 5, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board kitchen make table **Repeat Violation** - From follow-up inspection 2025-02-05: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most items prepped in restaurant not date marked - From follow-up inspection 2025-02-05: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table kitchen - From follow-up inspection 2025-02-05: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2025-02-05: **Time Extended**
14-17-4
74
Feb 4, 2025
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 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. 0ppm **Warning**
22-41-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 packages of yellow fin tuna and one package of white tuna not thawed according to instructions on package.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table; raw beef (60F - Cold Holding); raw shrimp (59F - Cold Holding); raw chicken (58F - Cold Holding); shelled eggs ambient (61F - Cold Holding); butter (58F - Cold Holding) per operator less than 2 hours. Put items in freezer to rapid chill **Repeat Violation** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board kitchen make table **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. In kitchen by 3 compartment sink Operator cleared path to make accessible **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen by 3 compartment sink Operator stocked **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most items prepped in restaurant not date marked
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine. Top
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Repeat Violation**
51-11-4
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. 2 packages of yellow fin tuna and one package of white tuna not thawed according to instructions on package. Stop sale issued
06-09-1
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in flour
10-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table kitchen
05-09-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep area Operator removed **Corrected On-Site** **Repeat Violation**
21-12-4
30
Sep 18, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board - From follow-up inspection 2024-09-17: **Time Extended** - From follow-up inspection 2024-09-18: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing is date marked in restaurant - From follow-up inspection 2024-09-17: **Time Extended** - From follow-up inspection 2024-09-18: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. In kitchen - From follow-up inspection 2024-09-17: **Time Extended** - From follow-up inspection 2024-09-18: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2024-09-17: **Time Extended** - From follow-up inspection 2024-09-18: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2024-09-17: **Time Extended** - From follow-up inspection 2024-09-18: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield and sides of bin **Repeat Violation** - From follow-up inspection 2024-09-17: **Time Extended** - From follow-up inspection 2024-09-18: **Time Extended**
22-20-5
67
Sep 17, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table kitchen raw chicken (55F - Cold Holding); raw shrimp (57F - Cold Holding); raw beef (56F - Cold Holding); cooked noodles (60F - Cold Holding); shelled eggs ambient (63F - Cold Holding) per operator for 2.5 hours. Put in freezer to rapid chill **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2024-09-17: Raw shrimp 55F Raw beef 50F Raw chicken 55F Cooked noodles 46F Per operator for 2 hours. Operator put everything on ice **Admin Complaint** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board - From follow-up inspection 2024-09-17: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing is date marked in restaurant - From follow-up inspection 2024-09-17: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield and sides of bin **Repeat Violation** - From follow-up inspection 2024-09-17: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. In kitchen - From follow-up inspection 2024-09-17: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2024-09-17: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Light not functioning. In hood **Repeat Violation** - From follow-up inspection 2024-09-17: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2024-09-17: **Time Extended**
14-17-4
55
Sep 16, 2024
Routine - Food
2 critical violations. 6 major violations. 10 minor violations.
View 18 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 beef over raw shrimp in walk in freezer Operator switched **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table kitchen raw chicken (55F - Cold Holding); raw shrimp (57F - Cold Holding); raw beef (56F - Cold Holding); cooked noodles (60F - Cold Holding); shelled eggs ambient (63F - Cold Holding) per operator for 2.5 hours. Put in freezer to rapid chill **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board
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/
53A-05-6
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 soap provided at handwash sink. End of sushi counter **Corrected On-Site**
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. Nothing is date marked in restaurant
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Bottle of degreaser on floor by cookline Operator labeled **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield and sides of bin **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in raw chicken make table Operator removed **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. In kitchen
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Sushi line Operator moved. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Light not functioning. In hood **Repeat Violation**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink end of sushi line Microwave Operator cleaned **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Plumbing system in disrepair. Hot water turned off handwashing sink end of sushi line due to loud noise. Operator turned on. Operator fixed during inspection **Corrected On-Site**
29-08-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter. Operator put in sanitizer bucket.
21-12-4
25
Jan 30, 2024
Routine - Food
2 critical violations. 6 major violations. 16 minor violations.
View 24 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over ready to eat sauces in walk in cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Red snapper at 54F per operator less than one hour. Put in freezer to rapid chill. Recheck 1 hour 36F.
03A-02-5
Intermediate - No soap provided at handwash sink. Front counter and kitchen sink by 3 compartment sink.
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Had a copy of plan but not filled out. Operator filled it out. **Corrected On-Site**
03F-10-5
Intermediate - Non-pitting surface rust on food-contact equipment. Walk in cooler and bottom of prep tables in kitchen.
22-31-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mayonnaise sauce made yesterday Tempura sauce made yesterday Beef prepped yesterday In walk in cooler. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser by 3 compartment sink. **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shelves under cooking equipment where utensils and pans are stored.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
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. Bowl used for raw chicken in make line. Plastic cup in rice bin. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Throughout.
23-24-4
Basic - Cardboard used to line nonfood-contact shelves. Prep table next to fryer and bottom shelf on prep table by 3 compartment sink. **Repeat Violation**
14-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee food and drinks on sushi counter. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment in poor repair. Gasket on reach in cooler doors on make line torn.
14-11-5
Basic - Floor soiled/has accumulation of debris. Walk in freezer.
36-73-4
Basic - Food stored on floor. Bag of chicken in walk in freezer. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Sushi bar **Corrected On-Site**
21-04-4
Basic - Light not functioning. Hood. **Repeat Violation**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sinks by three compartment sink and walk in cooler. Outside of kitchen equipment. Gaskets in kitchen. **Repeat Violation**
23-03-4
Basic - Stored food not covered. Scallops under makeline in kitchen. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind all kitchen equipment.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout. **Corrected On-Site** **Repeat Violation**
21-12-4
18
Aug 23, 2023
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
13
Apr 24, 2023
Routine - Food
4 critical violations. 7 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef Above cut lettuce in walk-in cooler. **Warning** - From follow-up inspection 2023-04-24: Raw beef over cooked rice walk-in cooler. **Admin Complaint**
08A-05-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad (45F - Cold Holding ,second temperature 43f . **Corrected On-Site** **Warning** - From follow-up inspection 2023-04-24: Salad 46f front area . **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice cooked made last night was 47f cold holding walk-in cooler . **Warning** - From follow-up inspection 2023-04-24: Cooke rice 45f-47f cooling from yesterday **Admin Complaint**
03D-02-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Rice cooked made last night was 47f cold holding walk-in cooler. **Warning** - From follow-up inspection 2023-04-24: Cooke rice 45f-47f cooling from yesterday **Admin Complaint**
01B-36-5
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2023-04-24: Dish machine not clean Admin Complaint** **Admin Complaint**
16-23-4
Basic - - From initial inspection : Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. Make table . **Warning** - From follow-up inspection 2023-04-24: **Time Extended**
05-04-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens restroom. **Warning** - From follow-up inspection 2023-04-24: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen area . **Warning** - From follow-up inspection 2023-04-24: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-04-24: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Sushi bar . **Warning** - From follow-up inspection 2023-04-24: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar on containers with no label . **Warning** - From follow-up inspection 2023-04-24: **Time Extended**
02D-01-5
39
Sep 20, 2022
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
47
Frequently Asked Questions
When was Mito Sushi and Grill last inspected?
The most recent health inspection at Mito Sushi and Grill on file is from Mar 11, 2026. The public record contains 16 inspections in total.
What is the most common violation at Mito Sushi and Grill?
Across the inspection record, “food-contact surface soiled with food debris” has been cited 11 times, more than any other issue at Mito Sushi and Grill.
How does Mito Sushi and Grill compare to other restaurants in Orlando?
Mito Sushi and Grill most recently scored 74 out of 100, which is lower than the Orlando average of 79.
Has Mito Sushi and Grill's inspection record improved over time?
Yes. Recent inspections at Mito Sushi and Grill have averaged around 13 violations per visit, down from roughly 16 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Mito Sushi and Grill 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 Mito Sushi and Grill inspected?
Based on the inspection history on file, Mito Sushi and Grill is inspected around five times per year on average.
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