Mito Sushi & Grill
Last inspected: Feb 25, 2026
26
Score
Mito Sushi & Grill appears in inspection records 10 times, starting in 2022. The most recent report on file is from Feb 25, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
There hasn't been much movement either way: counts have stayed near 15 violations per visit across recent inspections.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing eight times across the record.
That's lower than the typical Clermont restaurant, which scores around 68. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
2
Critical latest
2
Major latest
17
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
2 critical violations. 2 major violations. 17 minor violations.
View 21 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. Sanitizer container was empty. Operator replaced with new container of sanitizer, primed machine and ran again, 50 ppm. **Corrected On-Site**
22-41-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -Commercially processed ROP frozen tuna not removed from package prior to thawing. Product was thawed completely.
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -breading bowls in dish area have residue buildup -shelves in walk in cooler are soiled -spray hose at triple sink -cutting board on cook line **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by cook line. Operator provided. **Corrected On-Site**
31B-02-4
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. -various containers in kitchen **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. -throughout the kitchen
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen **Repeat Violation**
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. -clean utensils in black bin in server area not facing all one direction
24-07-4
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. -ground tuna in reach in cooler on cook line -tuna in reach in cooler on sushi line
06-09-1
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Floor drains are soiled/have accumulation of debris. Floor in walk in freezer
36-73-4
Basic - Food stored on floor. -smoked salmon in walk in freezer, operator placed on shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speed rack in back kitchen has residue buildup -hand sinks, triple sink and mop sink are soiled -garbage cans are soiled -gaskets on all coolers are soiled -filters on hood suppression system have residue buildup -exterior of all coolers and equipment on cook line are soiled -rolling carts in kitchen **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors. -back door
35B-03-4
Basic - Stored food not covered. -shrimp tempura on walk in freezer **Repeat Violation**
08B-12-5
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. -inspector had to use flashlight in walk in cooler to see items.
38-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -throughout the kitchen
36-27-5
26
Sep 18, 2025
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -blocked by co2 tanks by dish machine **Warning** - From follow-up inspection 2025-09-18: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-18: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-18: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -ice machine in server area missing a front panel. **Warning** - From follow-up inspection 2025-09-18: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior and exterior of fryer cabinets heavily soiled -exterior of all reach in coolers on cook line, server area and front line are heavily soiled -gaskets and sides of doors on walk in cooler, walk in freezer and reach in coolers are heavily soiled -mop sink, broom, dust pan, hand wash sink faucets all heavily soiled -filters on hood suppression system heavily soiled -area around wok heavily encrusted -exterior of flour and sugar containers on rack by triple sink -exterior of dish machine -cloth curtains at entry to kitchen soiled **Repeat Violation** **Warning** - From follow-up inspection 2025-09-18: interior and exterior of fryer cabinets heavily soiled broom, dust pan, Progress made **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. -avocados on sushi line **Warning** - From follow-up inspection 2025-09-18: **Time Extended**
08B-39-4
Basic - - From initial inspection : Basic - Walk-in cooler and reach in cooler on cook line interior/shelves have accumulation of soil residues. **Warning** - From follow-up inspection 2025-09-18: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-18: **Time Extended**
16-03-4
64
Sep 9, 2025
Routine - Food
2 critical violations. 2 major violations. 13 minor violations.
View 17 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken over dumplings in walk in freezer **Warning**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -dumplings (46F - Cold Holding), held less than four hours per operator, moved to walk in cooler for quick chill. Recheck 41F **Corrected On-Site** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -shelf above triple sink holding cookware -interior of ice machine on server line -interior of microwave **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -blocked by co2 tanks by dish machine **Warning**
31A-09-4
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation** **Warning**
16-03-4
Basic - Bowl or other container with no handle used to dispense food. -sauces in reach in cooler on sushi line **Repeat Violation** **Warning**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured by dish machine **Warning**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the kitchen. **Repeat Violation** **Warning**
36-34-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning**
50-09-4
Basic - Dead roaches on premises. -3 under dish machine, operator cleaned and sanitized **Corrected On-Site** **Warning**
35A-03-4
Basic - Equipment in poor repair. -ice machine in server area missing a front panel. **Warning**
14-11-5
Basic - Floor soiled/has heavy accumulation of debris in walk in freezer. Floor drains under triple sink and dish machine are heavily soiled. **Repeat Violation** **Warning**
36-73-4
Basic - Food stored on floor. -mayo by back door. **Corrected On-Site** **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior and exterior of fryer cabinets heavily soiled -exterior of all reach in coolers on cook line, server area and front line are heavily soiled -gaskets and sides of doors on walk in cooler, walk in freezer and reach in coolers are heavily soiled -mop sink, broom, dust pan, hand wash sink faucets all heavily soiled -filters on hood suppression system heavily soiled -area around wok heavily encrusted -exterior of flour and sugar containers on rack by triple sink -exterior of dish machine -cloth curtains at entry to kitchen soiled **Repeat Violation** **Warning**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. -avocados on sushi line **Warning**
08B-39-4
Basic - Stored food not covered. -tempura shrimp in walk in freezer, operator covered. **Corrected On-Site** **Warning**
08B-12-5
Basic - Walk-in cooler and reach in cooler on cook line interior/shelves have accumulation of soil residues. **Warning**
22-16-4
32
Mar 14, 2025
Routine - Food
1 critical violation. 1 major violation. 13 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. -open pan of chicken over open pans of fish. Operator corrected. **Corrected On-Site**
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior spray hose -ice machine -interior reach in cooler on front line -microwave
22-02-4
Basic - Bowl or other container with no handle used to dispense food. -sauce containers in walk in **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust in kitchen.
36-34-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Equipment in poor repair. -handle on reach in cooler on cook line
14-11-5
Basic - Floor soiled/has accumulation of debris. -walk in freezer -drains under triple sink and dish machine
36-73-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -front reach in cooler
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior and top back of fryer cabinets -filters on hood suppression system -underside of shelf over grill -equipment door handles in kitchen -gaskets on walk in and reach in coolers
23-03-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation. -back door
35B-04-4
Basic - Single-service articles not stored inverted or protected from contamination. -server area, Take out containers.Operator corrected **Corrected On-Site**
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. -bulk beef in triple sink. Operator turned on running water. **Corrected On-Site**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed cabbage over cooked rice in walk in cooler **Repeat Violation**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -over prep table in kitchen **Repeat Violation**
36-27-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
41
Aug 16, 2024
Complaint Full
1 major violation. 9 minor violations.
View 10 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -shelf over triple sink holding clean inverted dishes -interior fryer vat -top of stove cooktop -interior of rice cooker -cutting boards on sushi line **Warning** - From follow-up inspection 2024-08-16: interior fryer vat **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2024-08-16: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -in garlic in walk in cooler **Corrected On-Site** **Warning** - From follow-up inspection 2024-08-16: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout kitchen **Warning** - From follow-up inspection 2024-08-16: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2024-08-16: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -back door **Warning** - From follow-up inspection 2024-08-16: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. -in kitchen **Warning** - From follow-up inspection 2024-08-16: **Time Extended**
38-01-4
Basic - - From initial inspection : Basic - Lights not functioning under hood suppression system. **Warning** - From follow-up inspection 2024-08-16: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior fryer cabinets -exterior sides of all cooking equipment -gaskets on walk in cooler door, all reach in cooler doors -exterior of rice and flour containers -mop sink -drain attached to dish machine -shelves on front line -hood filters over cook line -shelves under cooking equipment on cook line. -storage shelves holding flour and rice containers in kitchen **Warning** - From follow-up inspection 2024-08-16: exterior of rice and flour containers hood filters over cook line gaskets on walk in cooler door, all reach in cooler doors **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. -on prep table in kitchen **Warning** - From follow-up inspection 2024-08-16: **Time Extended**
21-12-4
58
Aug 9, 2024
Complaint Full
4 critical violations. 3 major violations. 11 minor violations.
View 18 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
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
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
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
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
7
Oct 11, 2023
Complaint Full
2 minor violations.
View 2 violations
Basic - Dead roaches on premises. -2 in rear handsink.
35A-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelf behind bar.
23-03-4
90
Sep 6, 2023
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
39
Mar 21, 2023
Routine - Food
3 critical violations. 6 major violations. 9 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./miso soup 125F, clear soup 122F/less than 4 hours per manager/reheated to 165F. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw chicken stored over sauces, walk in cooler. **Repeat Violation**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken over raw shrimp, raw beef over raw scallops/cook line reach in cooler/ **Corrected On-Site**
08A-20-5
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./form provided. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times./garbage can blocking dish washing area hand sink.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing./dirty blue gloves stored inside dish washing area hand sink/ **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./wait station and expo line hand sinks. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink./wait station and expo line hand sinks. **Repeat Violation**
31B-03-4
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
Basic - Accumulation of debris inside warewashing machine.
16-03-4
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 with no handle used to scoop white rice, walk in cooler/ **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Food stored on floor. Sauces on walk in cooler floor. Cases of food on walk in freezer floor.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees./expo line hand sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up. Cook line reach in cooler gaskets soiled. Walk in cooler and walk in freezer gaskets soiled. Front sushi bar reach in cooler gasket soiled. Stove soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues./cook line reach in cooler.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination./to go containers at front counter.
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cook line grill. Behind kitchen expo area table. **Repeat Violation**
36-27-5
22
Aug 31, 2022
Complaint Full
4 critical violations. 3 major violations. 17 minor violations.
View 24 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment
41-05-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Pork ribs over ice cream in walk in freezer. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chicken over beef and seafood in walk in cooler. Manager corrected. **Corrected On-Site**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. One live roach near sushi bar caught in trap. **Repeat Violation** **Admin Complaint**
35A-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior of all refrigeration units on sushi line - soda machine nozzles soiled - toaster oven interior at sushi line - cutting boards throughout stained -
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near dish machine. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink near dish machine. **Corrected On-Site**
31B-03-4
Basic - Dead roaches (8) on premises around and under sushi prep area.
35A-03-4
Basic - Current Hotel and Restaurant license not displayed. Printed for operator. **Corrected On-Site**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable at cooks line, sushi stations, and beige boards at prep table.
14-09-4
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. pint containers used as scoop for sauces at sushi station.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles at wait station area
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured not by back door
51-11-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in cooler. Advised to create labeled area.
08B-49-4
Basic - Equipment in poor repair. Broken handle on salad hold/merchandiser
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment on cooks line. Educated employee. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Educated to keep above 135F.
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walls at prep areas and behind cook line soiled - ventilation hood soiled - exterior of refrigeration units throughout kitchen and wait station area - shelf on wall behind cook line soiled All storage shelves under prep areas and in storage areas.
23-03-4
Basic - Single-service articles improperly stored on the cooks line. **Corrected On-Site**
25-05-4
Basic - Stored food not covered. Uncovered ketchup cans in walk in cooler. Soups at wait station area uncovered.
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in, unwashed avocados over ready to eat onions.
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout cooking areas of kitchen and wait staff area.
36-27-5
17
Frequently Asked Questions
When was Mito Sushi & Grill last inspected?
The most recent health inspection at Mito Sushi & Grill on file is from Feb 25, 2026. The public record contains 10 inspections in total.
What is the most common violation at Mito Sushi & Grill?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited eight times, more than any other issue at Mito Sushi & Grill.
How does Mito Sushi & Grill compare to other restaurants in Clermont?
Mito Sushi & Grill most recently scored 26 out of 100, which is lower than the Clermont average of 68.
Has Mito Sushi & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Mito Sushi & Grill have averaged around 15 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Mito Sushi & Grill 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 Mito Sushi & Grill inspected?
Based on the inspection history on file, Mito Sushi & Grill is inspected around three times per year on average.
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