DirtyFLRestaurant Inspection Data

MIKADO SUSHI

Village Park Drive
Florida, 32837
Orange County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 1/23/2025

Inspection #: Visit ID: 10762917

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - side door at server station - From follow-up inspection 2025-01-23: **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. COOKLINE COOLER: - beef (44F - Cold Holding); - chicken (46F - Cold Holding); - shrimp (47F - Cold Holding); - dumping (47F - Cold Holding) Manager states less than 4 hours. Advised manager to put on ice. Repeat Violation Warning - From follow-up inspection 2025-01-23: Beef 44f Chicken 46f Shrimp 44f Dumplings 45f Admin Complaint

Inspection Date: 1/21/2025

Inspection #: Visit ID: 8817890

  • 16-15-4:Basic - Accumulation of debris on dish trays
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. - top of dishwasher soiled Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - plastic bowl used to scoop ginger dressing Repeat Violation
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - cookline cooler door handles soiled
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over dish station Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - side door at server station
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. - below coolers at sushi bar - below cookline equipment
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - counter soiled below flat top grill - hood filters soiled
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. - non food grade paper towel wrapping tuna and cucumber
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE COOLER: - beef (44F - Cold Holding); - chicken (46F - Cold Holding); - shrimp (47F - Cold Holding); - dumping (47F - Cold Holding) Manager states less than 4 hours. Advised manager to put on ice. Repeat Violation 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 and the time removed from temperature control cannot be determined. - employee states less than 3 hours

Inspection Date: 7/2/2024

Inspection #: Visit ID: 8817456

  • 16-15-4:Basic - - From initial inspection : Basic - Accumulation of debris on dish racks - From follow-up inspection 2024-07-02: **Time Extended**
  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - top of dish machine - From follow-up inspection 2024-07-02: **Time Extended**
  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - cook line coolers - From follow-up inspection 2024-07-02: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vents soiled above dish station - From follow-up inspection 2024-07-02: **Time Extended**
  • 12B-02-4:Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. - employee at sushi bar drinking - From follow-up inspection 2024-07-02: - employee at sushi bar eating **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. - gasket on coolers at sushi bar. - From follow-up inspection 2024-07-02: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - wall and ceiling next to cook line soiled - From follow-up inspection 2024-07-02: **Time Extended**
  • 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint - From follow-up inspection 2024-07-02: **Time Extended**

Inspection Date: 7/1/2024

Inspection #: Visit ID: 8790924

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-15-4:Basic - Accumulation of debris on dish racks
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. - top of dish machine
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - plastic bowl used as scoop in sushi vinegar
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - cook line coolers
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vents soiled above dish station
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. - employee at sushi bar drinking
  • 14-11-5:Basic - Equipment in poor repair. - gasket on coolers at sushi bar.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - back door at server station Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fan dusty
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed avocado above chopped onions
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - wall and ceiling next to cook line soiled
  • 22-41-4: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. - chlorine zero ppm
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. - white single use paper towel used to wrap fish and cucumber at sushi bar
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. SUSHI BAR: - bbq eel <3 hours (46F - Cold Holding); COOK LINE: - shrimp (44f-46fF - Cold Holding); - squid (44f-46fF - Cold Holding); - beef (44F - Cold Holding); - pooled eggs (44F - Cold Holding); - sumai (45F - Cold Holding)
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. - medicine and windex on prep counter at sushi bar
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - hand wash sink at sushi bar storing sponge and metal scraper
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - asterisk used to identify fully cooked items.

Inspection Date: 2/21/2024

Inspection #: Visit ID: 8534926

  • 14-11-5:Basic - Equipment in poor repair. Gaskets of reach in cooler across from fryers is torn
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at wait staff station
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Tub of ice cream stored on floor of walk in freezer
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. In use tong stored on fryer handle at cooks line Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. To go containers stored on floor at dining area
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed mushroom stored over cut carrots at walk in cooler
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Salmon at sushi bar lined with paper towel Cut mushrooms in glad reach in fridge lined with paper towel
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon and shrimp at reach in cooler at cooks line temping between 46F and 47.Per operator item was bought from walk in cooler to reach in cooler less than 2 hours. Advised operator to ice items
  • 09-17-4:Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed employee use bare hand to put lemon into ice water. Educated operator on using tongs
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on make tables at cooks line are stained
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. One of the hand wash sinks at sushi bar had soiled utensils in the sink Corrected On-Site

Inspection Date: 11/1/2023

Inspection #: Visit ID: 8534590

  • N/A:No Violations Were Observed

Inspection Date: 10/24/2023

Inspection #: Visit ID: 8366709

  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Handle of the wire whip
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink over the microwave
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone stored on the cooks line
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White freezer
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Line sink
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below the micro wave including the cutting board
  • 22-41-4: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 Warning
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Sushi fish with krab on the same tray thawing
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over veggies in the make cooler
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepped at the sushi area not labled