MIKADO SUSHI
Village Park Drive
Florida, 32837
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 4 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 1/23/2025
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 1/23/2025 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 1/21/2025
High Priority
3
Intermediate
0
Basic
8
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 1/21/2025 revealed 11 total violations (3 high priority, 0 intermediate, 8 basic).
Inspection on 7/2/2024
High Priority
1
Intermediate
0
Basic
7
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 7/2/2024 revealed 8 total violations (1 high priority, 0 intermediate, 7 basic).
Inspection on 7/1/2024
High Priority
5
Intermediate
2
Basic
12
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 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.
Food safety inspection conducted on 7/1/2024 revealed 19 total violations (5 high priority, 2 intermediate, 12 basic).