Mizu Sushi St Cloud
Last inspected: Mar 4, 2026
61
Score
The health department has logged eight inspections at Mizu Sushi St Cloud, the earliest from 2022. On Mar 4, 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.
Violation counts have been trending down, averaging around nine violations across recent inspections versus roughly 11 violations before.
“Interior of oven/microwave has accumulation” accounts for the largest share of issues, appearing three times across the record.
The city-wide average sits at 84, which Mizu Sushi St Cloud's 61 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
0
Major latest
5
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hands Clean and Properly Washed
FL-08
61
Oct 29, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
22
May 27, 2025
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator ran a few times and primed dish machine and got 50ppm reading **Corrected On-Site**
22-49-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken,beef and salmon stored over sauces and tempura at reach in cooler at cooks line Raw chciken over raw beef at walk in cooler **Corrected On-Site**
08A-05-6
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 stored over shrimp dumplings at reach in freezer by cooks line Raw lobster stored over french fries
08A-17-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawing tuna in sealed individual bags not cut to allow oxygen to make contact with tuna before thawing,per manufacturer's guidelines
01B-13-4
High Priority - Toxic substance/chemical improperly stored. Can of raid stored next to box of soda at dry storage shelf **Corrected On-Site**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by triple sink had utensils in sink **Corrected On-Site**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on make table at cooks line
22-02-4
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. Thawing tuna in sealed individual bags not cut to allow oxygen to make contact with tuna before thawing,per manufacturer's guidelines
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on top of soy sauce bucket **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at hallway where bathrooms are located
35B-01-4
Basic - Food stored on floor. Cooking oil stored on floor at storage area
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at sushi bar
22-08-4
30
Nov 19, 2024
Routine - Food
4 critical violations. 6 minor violations.
View 10 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
39
Mar 6, 2024
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Minced tuna,minced salmon and krab mix at sushi bar temping between 54F-60F. Per operator it was on counter less than an hour. Advised operator to put back in reach in cooler for temperature recovery. Rice in walk in cooler temping at 58F.Per operator it was on the counter less than an hour.Advised operator to put it in shallow pans **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawed Tuna in vacuum sealed bag.Manufacturers instruction to expose tuna while frozen to oxygen before thawing.
01B-13-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spicy salmon made the day before not time marked at sushi bar
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table at cooks line
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. At soda boxes **Corrected On-Site**
51-11-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door located in hallway with bathrooms
35B-01-4
Basic - Food not stored at least 6 inches off of the floor. Ginger,soy sauce and cooking oils stored directly on floor throughout kitchen
08B-47-4
Basic - Food stored in a location that is exposed to splash/dust. Salt and seasoning stored under sink at cooks line
08B-36-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on cart handles next to fryers at cooks line **Corrected On-Site**
10-20-4
Basic - Stored food not covered. Salt and seasoning not covered at cooks line **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Thawed Tuna in vacuum sealed bag.Manufacturers instruction to expose tuna while frozen to oxygen before thawing.
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Flour,cornstarch and salt in containers at dry storage not labeled
02D-01-5
41
Jul 26, 2023
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Container of medicine improperly stored. Stored above prep table **Corrected On-Site**
41-07-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection **Corrected On-Site**
50-17-3
High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Employee washed and rinsed pan but didn't sanitize Educated and rehashed with sanitizer **Corrective Action Taken**
41-28-4
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. Operator recently made rice. Hadn't put mark on **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Pan stored in sink by triple sink **Corrected On-Site**
31A-11-4
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. Cup used to scoop rice **Corrected On-Site**
14-01-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dishwasher didn't have triple sink set up correctly while washing pans. Educated employee **Corrective Action Taken**
16-13-5
Basic - Food stored on floor. Miso soup and soy sauce walk in cooler Chicken wings walk in freezer
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. Gaskets make table
23-03-4
Basic - Single-service articles improperly stored. To go containers not inverted **Corrected On-Site**
25-05-4
35
Mar 15, 2023
Routine - Food
3 critical violations. 5 major violations. 2 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At dishwasher.
29-34-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Broken down Box in freezer holding wontons. **Corrected On-Site**
14-15-4
High Priority - Raw animal food stored over or with unwashed produce. Raw prepped chicken over washed and cut vegetables. **Corrected On-Site**
08A-04-5
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.
11-26-1
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. No proof for XING.
53B-13-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Advisory appears on menu but advised to put at sushi bar also. **Corrected On-Site**
02B-02-5
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/ **Corrected On-Site**
53A-05-6
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.
11-27-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on dishwasher.
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
35
Dec 8, 2022
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Habachi grill during show.
12A-27-4
High Priority - Food prepared with soiled equipment/utensil. Hibachi chef bare handed raw shell eggs as part of his show, then proceeded to crack them and use the back of the spatula to slide eggs down onto the grill, then used same spatulas on hibachi to cook foods.
08B-28-4
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. Sushi rice.
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 90f advised time marking for 4 hours and discard. In the past, time as a public health control has been used with a chart to show compliance.
03B-01-6
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dishwash area. **Repeat Violation**
31B-05-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Menu has consumer warning but recommended advisory on sushi bar.
02B-02-5
Intermediate - No soap provided at handwash sink. Sushi bar area.
31B-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use knife at habachi grill held in knife pouch on chefs belt. Pouch is not easily cleaned.
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Sushi bar microwave heavily soiled.
22-08-4
Basic - No suitable facilities provided to store employee clothing and other possessions. Cell phone and sunglasses on shelf in wait station. **Repeat Violation**
40-01-4
Basic - Raw fruits/vegetables not washed prior to preparation. Mushrooms cut prior to wash.
08B-39-4
32
Frequently Asked Questions
When was Mizu Sushi St Cloud last inspected?
The most recent health inspection at Mizu Sushi St Cloud on file is from Mar 4, 2026. The public record contains eight inspections in total.
What is the most common violation at Mizu Sushi St Cloud?
Across the inspection record, “interior of oven/microwave has accumulation” has been cited three times, more than any other issue at Mizu Sushi St Cloud.
How does Mizu Sushi St Cloud compare to other restaurants in St. Cloud?
Mizu Sushi St Cloud most recently scored 61 out of 100, which is lower than the St. Cloud average of 84.
Has Mizu Sushi St Cloud's inspection record improved over time?
Yes. Recent inspections at Mizu Sushi St Cloud have averaged around nine violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Mizu Sushi St Cloud 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 Mizu Sushi St Cloud inspected?
Based on the inspection history on file, Mizu Sushi St Cloud is inspected around two times per year on average.
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