DirtyFLRestaurant Inspection Data

MITSUKOSHI RESTAURANT-JAP PAV

Based on 7 health inspections, MITSUKOSHI RESTAURANT-JAP PAV in LAKE BUENA VISTA has earned a 3.0/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 7 reports on file

1510 N AVE OF THE STARS

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 7 health inspection reports

All Inspection Reports

2/18/2026· 3w ago

Visit ID: 13633820

Met Inspection Standards

1 high, 1 int, 4 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.Small blue cutting board.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top back of fryer cabinet has a residue build up. Side of ice cream machine has a residue build up by the cooks line area.
  • 22-16-4:Basic - Walk in cooler shelves have accumulation of soil residues.
  • 29-11-4:Basic - Water leaking from pipe by rice cooking station.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Open package of tuna stored over packaged cooked eggs in walk in freezer. Corrected On-Site Repeat Violation
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink.Water,87 f. Corrected On-Site

12/1/2025· 3mo ago

Visit ID: 10907424

Met Inspection Standards

2 high, 1 int, 2 basic

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside and side of walk in cooler doors. Fans in walk in cooler are soiled. Small white reach in freezer gasket and top of white freezer are soiled.. Pipe by the thermolizer has a residue build up.
  • 35A-02-7:High Priority - One small flying insect found at the bar area.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Open package of raw chicken stored over tofu skin walk in freezer. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting boards are stained . Interior of sprayer hose is soiled at dish machine area. Iced tea bucket is stained. Dish storage shelves are soiled.

5/20/2025· 9mo ago

Visit ID: 10743126

Met Inspection Standards

2 int, 3 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Bar area. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking is soiled by the dish machine area.
  • 08B-17-4:Basic - Unwashed carrots stored over cooked onions in walk in cooler. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of fryer vats are encrusted. Small cutting boards are stained. Ice bin is soiled at the servers station. Interior of sprayer hose is soiled.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times.Rice container on a small table with wheels. Corrected On-Site

12/19/2024· 1y 2mo ago

Visit ID: 10745335

Met Inspection Standards

4 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./pans on cleaned dish rack.
  • 14-69-4:Basic - Ice buildup in reach-in chest freezer/outside walk in cooler.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine exterior soiled.
  • 29-08-4:Basic - Plumbing system in disrepair./teppan 5 station hand sink.

12/13/2024· 1y 2mo ago

Visit ID: 8788075

Met Inspection Standards

1 high, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle./hand wash sink leaking from faucet, service room 5 station.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure./observed wait staff touched ice with bare hands/advised, coached immediately/ Corrected On-Site

5/10/2024· 1y 10mo ago

Visit ID: 8509767

Met Inspection Standards

2 int, 3 basic

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 22-16-4:Basic - Dish storage shelves have accumulation of soil residues.
  • 29-17-4:Basic - Waste line missing at soda gun holster.Bar area.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blue and green cutting boards are stained. Interior of fryer of vats are soiled in kitchen. Slicer blade is encrusted in kitchen.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.Operator discarded. Corrected On-Site

9/26/2023· 2y 5mo ago

Visit ID: 8387081

Met Inspection Standards

2 int, 3 basic

  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.Back cooks line.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.Sushi station area.
  • 21-44-1:Basic - Sanitizer bucket stored on top of prep table. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting boards are soiled.Interior of fryer vats have a residue build up. Rice colander has a residue build up.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times.Blocked by cart at sushi station area. Corrected On-Site