Sado Mori Japanese Steak House
Last inspected: Mar 25, 2026
74
Score
Going back to 2022, Sado Mori Japanese Steak House has nine inspections in the public record. On Mar 25, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up more issues than earlier ones, averaging around five violations lately compared to roughly two violations before.
When inspectors have written things up, “dishmachine chlorine sanitizer not” has been the most frequent reason, cited four times.
By comparison, the average Tallahassee facility scores 88, putting Sado Mori Japanese Steak House on the weaker side. The inspection history reads as standard for a restaurant of this size.
9
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided chlorine test strips to operator. **Corrected On-Site**
16-37-1
Basic - Exterior kitchen double door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at bottom and corners of ice chute.
22-20-5
Basic - Dishes not washed, rinsed and sanitized using three distinct steps.observed an employee washing and rinsing metal bowls and placing them on drain board with out sanitizing. Spoke to manager. Manager had employee set up sanitizer to rewash, rinse and sanitize dishes. **Corrective Action Taken**
16-29-4
Basic - Equipment in poor repair. Thresh hold at walk in cooler door in disrepair.
14-11-5
74
Jan 30, 2025
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 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. Sushi rice time marked during inspection. **Corrected On-Site**
03F-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. 0 ppm.
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk-in cooler shelves.
22-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in dishwasher area.
36-27-5
64
Oct 25, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Observed dish machine chlorine 0ppm. Manager replaced sanitizer and corrected to chlorine 50ppm during inspection. **Corrected On-Site** **Repeat Violation**
22-41-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed raw shrimp 55F at 4:15, prepped and cooling since 3:45, down to 54F at 4:45. Observed raw shrimp stored in covered container. Per manager will store in ice to properly cool.
03D-15-4
Basic - Buildup of food debris/soil residue on walk in cooler door handle.
23-24-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth sanitizer chlorine 0ppm. Manager corrected to chlorine 100ppm during inspection. **Corrected On-Site**
21-07-4
Basic - Floor soiled/has accumulation of debris in dish/kitchen area.
36-73-4
67
Jul 10, 2024
Routine - Food
No violations found.
100
Jul 9, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine chlorine 0ppm. Operator set up three compartment sink chlorine 50ppm. **Warning** - From follow-up inspection 2024-07-09: Observed dish machine Chlorine 0 ppm. Per manager maintenance came to fix dish machine 06-13-24. Employee set up three compartment sink and called maintenance during inspection. **Time Extended** **Corrective Action Taken**
22-41-4
86
Jun 12, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine chlorine 0ppm. Operator set up three compartment sink chlorine 50ppm. **Warning**
22-41-4
High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach at dish area. Manager discarded roach and cleaned/sanitized area during inspection. **Corrected On-Site**
35A-05-4
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. Observed multiple items held above 41F in the following locations at 5:30: Cook Line Counter: ambient shelled eggs 59F, seafood sauce 65F, and white rice 55F. Sushi Bar Counter: white rice 107F Per manager food items held since 5:00 until 9:00.
03F-02-5
Basic - Current Hotel and Restaurant license not displayed. Observed food service license displayed expired 06-01-24.
50-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at dish area.
36-27-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at sushi bar make table, reach in cooler, and server station reach in cooler.
05-09-4
55
Apr 23, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shelled eggs stored over raw shrimp. Manager moved eggs to bottom shelf. **Corrected On-Site**
08A-20-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottles next to dish machine with blue and yellow liquid.
41-17-4
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. Observed tuna in ROP package with no opening while thawed. **Repeat Violation**
06-09-1
74
Jun 27, 2023
Complaint Full
1 critical violation. 4 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Insects, Rodents, and Animals Not Present
FL-38
70
Oct 18, 2022
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Frequently Asked Questions
When was Sado Mori Japanese Steak House last inspected?
The most recent health inspection at Sado Mori Japanese Steak House on file is from Mar 25, 2026. The public record contains nine inspections in total.
What is the most common violation at Sado Mori Japanese Steak House?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited four times, more than any other issue at Sado Mori Japanese Steak House.
How does Sado Mori Japanese Steak House compare to other restaurants in Tallahassee?
Sado Mori Japanese Steak House most recently scored 74 out of 100, which is lower than the Tallahassee average of 88.
Has Sado Mori Japanese Steak House's inspection record improved over time?
No. Recent inspections at Sado Mori Japanese Steak House have averaged around five violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sado Mori Japanese Steak House 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 Sado Mori Japanese Steak House inspected?
Based on the inspection history on file, Sado Mori Japanese Steak House is inspected around three times per year on average.
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