DirtyFLRestaurant Inspection Data

MIKADO JAPANESE SEAFOOD BUFFET

851 S STATE RD 434 STE #1170

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 4/14/2025

Inspection #: Visit ID: 8725422

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Deli containers used to scoop Rice Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers at cook line
  • 08B-48-4:Basic - Employee preparing food in customer section of dining area.
  • 08B-38-4:Basic - Food stored on floor. Oil containers at cook line Case of shrimp in walk in cooler
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave soiled with food debris
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over RTE broccoli in walk in cooler
  • 41-07-4:High Priority - Container of medicine improperly stored. At dry storage Corrected On-Site
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Next to dishwasher

Inspection Date: 7/9/2024

Inspection #: Visit ID: 8704113

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. -majority of jets clogged. Repeat Violation
  • 06-09-1: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. -4 packages of tuna. Operator removed from package. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. -knives and cleavers on cook line.
  • 25-05-4:Basic - Single-service articles improperly stored. -case of chopsticks on floor in storage room. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -some walk-in cooler shelves rusted.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. -cooked beef wrapped in paper towels.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw chicken above custard base in walk-in cooler. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shrimp, chicken in cook line cooler 61-62 less than 4 hours. Operator adjusted unit, will add ice or move product to freezer. -noodles in hibachi table 57 less than 4 hours. Pan sitting on top of other pan in top of cooler. Moved to bottom. **Corrective Action Taken** Repeat Violation
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -2 employees expired.

Inspection Date: 4/24/2024

Inspection #: Visit ID: 8659865

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -container of shrimp double panned in cook line reach-in cooler 52 less than 4 hours. Product removed from 2nd pan for temperature recovery. - From follow-up inspection 2024-04-24: Shrimp in double pan 51. Product discarded. **Time Extended**

Inspection Date: 4/23/2024

Inspection #: Visit ID: 8346957

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. -multiple jets blocked on arms inside dish machine. Operator disassembling to clean. **Corrective Action Taken**
  • 08B-38-4:Basic - Food stored on floor. -multiple cases of food, buckets of wrapped chicken on floor in walk-in freezer. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -hibachi utensils in water 124°. Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -open beverage on shelf inside cook line reach-in cooler. Discarded. Corrected On-Site
  • 41-07-4:High Priority - Container of medicine improperly stored. -pain medicine on shelf above cooler at hibachi station, medicine on shelf above cook line prep table. All removed. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef above case of dairy base in shelf in walk-in cooler. -raw tuna and salmon above krab mix in sushi reach-in cooler. Items relocated. Corrected On-Site
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. -2 live roaches on wall under in dish room under hanging oyster tags. Operator killed. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -container of shrimp double panned in cook line reach-in cooler 52° less than 4 hours. Product removed from 2nd pan for temperature recovery.
  • 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. -one sushi buffet sign states Crab, roll made with only imitation crab. Operator changed sign to Krab. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -wait station by ice cream machine. Corrected On-Site

Inspection Date: 9/25/2023

Inspection #: Visit ID: 8506568

  • N/A:No Violations Were Observed

Inspection Date: 9/22/2023

Inspection #: Visit ID: 8505575

  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Warning - From follow-up inspection 2023-09-22: **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -hibachi utensils in 75f water. Recommend keeping utensils in metal pan on grill or removing water. Warning - From follow-up inspection 2023-09-22: Utensils in water 107. **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -calamari (46F - Cold Holding); shrimp (46F - Cold Holding) in right prep unit less than 2 hours. Raw beef, chicken (49F - Cold Holding); raw shrimp (50F - Cold Holding) in left prep table less than 2 hours. Units cleaned this morning per operator, items restocked. -crab (46F - Cold Holding); cut cabbage (49F - Cold Holding); chicken (47F - Cold Holding); salmon (47F - Cold Holding); wings (46F - Cold Holding) less than 4 hours per operator. 2 deliveries received at start of inspection. Operator opened freezer door to lower temperature in walk-in cooler. Warning - From follow-up inspection 2023-09-22: Wings 46, crab 45, wonton filling 47 in walk-in cooler. Raw chicken, shrimp and beef 39-42 in cook line reach-in cooler. **Time Extended**

Inspection Date: 9/21/2023

Inspection #: Visit ID: 8503622

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -black substance inside ice machine on plastic deflector. Warning
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -plastic containers with no handle in 2 dry goods. Others have scoops with handles. Corrected On-Site Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone on prep table. Removed. Corrected On-Site Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -hibachi utensils in 75°f water. Recommend keeping utensils in metal pan on grill or removing water. Warning
  • 41-07-4:High Priority - Container of medicine improperly stored. -medicine containers on canned goods shelves. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken on shelf above cooked chicken in cook line reach-in cooler. Corrected On-Site Repeat Violation Warning
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -employee brought dirty dishes to bus tub, then handled customer beverage without washing hands. Observed twice. Discussed with person in charge. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -calamari (46F - Cold Holding); shrimp (46F - Cold Holding) in right prep unit less than 2 hours. Raw beef, chicken (49F - Cold Holding); raw shrimp (50F - Cold Holding) in left prep table less than 2 hours. Units cleaned this morning per operator, items restocked. -crab (46F - Cold Holding); cut cabbage (49F - Cold Holding); chicken (47F - Cold Holding); salmon (47F - Cold Holding); wings (46F - Cold Holding) less than 4 hours per operator. 2 deliveries received at start of inspection. Operator opened freezer door to lower temperature in walk-in cooler. Warning
  • 03F-02-5: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. Sushi rice made at 9:30 has no time marking. Operator will discard at 1:30 Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation Warning
  • 11-26-1: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. -provided printed copies in English and Spanish. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -pump sprayer in kitchen with cleaning product not labeled. Warning