Mito Sushi & Grill
Last inspected: Feb 24, 2026
19
Score
Going back to 2022, Mito Sushi & Grill has 10 inspections in the public record. On Feb 24, 2026, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have produced comparable findings, with counts hovering near 14 violations per visit.
Across the inspection history, “bowl or other container with no handle used to dispense food” is the issue that surfaces most often, recorded six times.
The city-wide average sits at 79, which Mito Sushi & Grill's 19 doesn't quite reach. The pattern in the record is worth a careful look.
10
Inspections
5
Critical latest
5
Major latest
8
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
5 critical violations. 5 major violations. 8 minor violations.
View 18 violations
High Priority - Food stored in ice used for drinks. See stop sale. Container of cut lemons and squeeze bottle with sauce stored in ice bin at wait staff area. Operator removed items **Corrected On-Site**
08B-56-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Used to line and wrap sushi fish,cut herbs and cut vegetables throughout facility
14-86-1
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For tilapia served raw. KGI sent parasite destruction letter during inspection **Corrected On-Site**
01D-01-5
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed produce at walk in cooler
08A-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice for consumption in ice bin had containers stored directly on ice
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board at sushi station
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at wait staff area had bucket in sink. Operator moved **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at wait staff area **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Hand washing sink at cooks line **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Cleaner in generic spray bottle with no label at triple sink area
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowls in containers for flour and sugar
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. By triple sink
51-11-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on shelves with food served to public
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on storage shelf next to to go items at cooks line
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two set of containers with utensils on cooks line temping 64F. Operator placed on flat top grill **Corrective Action Taken**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line
23-03-4
Basic - Single-service articles improperly stored. To go containers stored under paper towel dispenser at sushi station
25-05-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet at triple sink
29-11-4
19
Aug 5, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Salmon,tuna,eel,krab,shrimp and herbs lined with paper towels throughout facility - From follow-up inspection 2025-08-05: **Time Extended**
14-86-1
High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Frozen wonton skins stored in thank you bags at walk in freezer has ice - From follow-up inspection 2025-08-05: **Time Extended**
14-15-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over vegetables at walk in cooler - From follow-up inspection 2025-08-05: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Silver dish scrubber in sink at hand washing sink at cooks line - From follow-up inspection 2025-08-05: **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowls in containers with cornstarch and sugar - From follow-up inspection 2025-08-05: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Multiple CO2 tanks at triple sink area - From follow-up inspection 2025-08-05: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn at reach in cooler on cooks line - From follow-up inspection 2025-08-05: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line - From follow-up inspection 2025-08-05: **Time Extended**
23-03-4
47
Jul 22, 2025
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over vegetables at walk in cooler
08A-05-6
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 sanitizing at 0ppm **Warning**
22-41-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Salmon,tuna,eel,krab,shrimp and herbs lined with paper towels throughout facility
14-86-1
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Frozen wonton skins stored in thank you bags at walk in freezer has ice
14-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Silver dish scrubber in sink at hand washing sink at cooks line
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/ Operator came during inspection **Corrected On-Site**
53A-05-6
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Per operator oysters are ordered during holidays, the oysters are on the menu. Emailed operator oyster advisory,operator printed **Corrected On-Site**
02A-01-5
Basic - Bowl or other container with no handle used to dispense food. Bowls in containers with cornstarch and sugar
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Multiple CO2 tanks at triple sink area
51-11-4
Basic - Equipment in poor repair. Gasket torn at reach in cooler on cooks line
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at cooks line in standing water temping at 82F
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink at sushi bar.Emailed operator hand washing sign,operator printed handout **Corrective Action Taken**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drinks at reach in cooler throughout facility
12B-13-4
29
May 7, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding), chicken prepped earlier, unit is 41F ambient.
03A-02-5
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., tested 0ppm, found sanitizer empty, refilled and primed, rechecked 100ppm **Corrected On-Site**
22-41-4
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/ manager showed up. **Corrected On-Site** **Repeat Violation**
53A-05-6
Intermediate - No soap provided at handwash sink. Hws in kitchen. Employee refilled. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Accumulation of debris on exterior of warewashing machine. Top of dishwasher is soiled, operator asked cook to clean it **Corrective Action Taken**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Soup containers in dry rice used to scoop. Cook removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. 3 tanks by triple sink **Corrected On-Site**
51-11-4
Basic - Cove molding at floor/wall juncture broken/missing. Under dish machine area.
36-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spatulas in 78F water. Server dumped water. **Corrected On-Site**
10-07-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Sliding doors on sushi cooler are missing handles and have duct tape to repair some of them. They do not integrate the temperature of the units
14-11-5
43
Sep 23, 2024
Routine - Food
1 critical violation. 6 major violations. 16 minor violations.
View 23 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels in bottom of containers in make table front counter arra
14-86-1
Intermediate - Handwash sink not accessible for employee use at all times. Reach in freezer blocks hand wash sink in kitchen by ice machine
31A-09-4
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/ Manager showed up during inspection **Corrected On-Site**
53A-05-6
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. Missing for some
11-26-1
Intermediate - No soap provided at handwash sink. Sushi area Operator replaced
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. Items are time marked but plan not filled out
03F-10-5
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. Sushi chefs need training
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield and bin
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bin of rice Operator removed **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. By 3 compartment sink
51-11-4
Basic - Cardboard used to line nonfood-contact shelves. Storage shelves in kitchen
14-45-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Several in kitchen
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several in kitchen
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of sprite on prep table in kitchen Operator removed **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Gasket on white chest freezer in kitchen Reach in cooler gasket **Repeat Violation**
14-11-5
Basic - Food storage container/container lid cracked or broken. On bins to rice in kitchen
14-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White chest reach in freezer in kitchen
14-69-4
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 tempura bin Operator removed **Corrected On-Site**
10-01-5
Basic - Light not functioning. **Repeat Violation**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Across from ice machine
14-33-4
Basic - Working containers of food removed from original container not identified by common name. Tempura, msg and flour in kitchen
02D-01-5
21
Apr 8, 2024
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
64
Nov 7, 2023
Routine - Food
7 minor violations.
View 7 violations
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both women and men
32-04-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable. Sushi station
14-09-4
Basic - Equipment in poor repair. Gaskets in disrepair from reach in coolers
14-11-5
Basic - Light not functioning. 2 lights from hood **Repeat Violation**
36-62-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator removed them **Corrected On-Site**
21-12-4
70
Jun 1, 2023
Routine - Food
2 critical violations. 10 minor violations.
View 12 violations
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
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
41
Mar 17, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over sauces in walk-in cooler **Corrected On-Site**
08A-05-6
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - No handwashing sign provided at a hand sink used by food employees. - sushi front counter hand wash sink
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - table shelves
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
12B-13-4
70
Sep 13, 2022
Routine - Food
3 critical violations. 4 major violations. 16 minor violations.
View 23 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. Tempura Batter per manager it was placed at 12pm, 84F. Advised operator to add it to the TTC Form list and add the time when placed out. **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over or with unwashed produce. Shelled eggs over Ready to eat oranges, in walking cooler **Corrected On-Site** **Repeat Violation**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef steak (49F - Cold Holding) advised operator to change the product to inside reach in cooler to drop temp to 41F **Corrective Action Taken**
03A-02-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Expired since 7/2018
16-33-4
Intermediate - Handwash sink not accessible for employee use at all times. Dish scrubber inside the hand wash sink in the front entrance of the kitchen
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks inside the kitchen
31B-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink in the back, next to 3 compartment sink
31B-05-4
Basic - Food storage container/container lid cracked or broken. Rice bin lid, in the back
14-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Advised operator to increase temp of the holding unit to keep at 135F
10-07-4
Basic - Light not functioning. 1 hood light out
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gasket need to be repaired by the salad/beverage cooler -All cooler reach in cooler need to clean gaskets -Hood full of grease -Underneath the equipment by the hot line **Repeat Violation** **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Hot line walls and dish area, throughout the whole kitchen
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi area on top of cutting board
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bucket with salt not label inside the kitchen **Repeat Violation**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 2 flying insect traps
35A-06-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bowl or other container with no handle used to dispense food. Salt container bucket without handle
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All vents inside the kitchen
36-34-5
Basic - Clean utensils stored between equipment and wall. 1 knife between coolers **Corrected On-Site**
24-14-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage by the front of the house prep table. **Repeat Violation**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Floor behind hot line equipment water with grease.
36-73-4
19
Frequently Asked Questions
When was Mito Sushi & Grill last inspected?
The most recent health inspection at Mito Sushi & Grill on file is from Feb 24, 2026. The public record contains 10 inspections in total.
What is the most common violation at Mito Sushi & Grill?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited six times, more than any other issue at Mito Sushi & Grill.
How does Mito Sushi & Grill compare to other restaurants in Orlando?
Mito Sushi & Grill most recently scored 19 out of 100, which is lower than the Orlando average of 79.
Has Mito Sushi & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Mito Sushi & Grill have averaged around 14 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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