MIDORI
2151 LOCH RANE BLVD STE 2
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 4/25/2025
High Priority
2
Intermediate
4
Basic
9
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in bin of rice. Person in charge removed the bowl. Corrected On-Site Repeat Violation
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tank by bag in box soda rack is unsecured. Repeat Violation
- 36-36-4:Basic - Ceiling tile missing. Ceiling tile missing above triple sink.
- 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. See stop sale. One package of completely thawed tuna in vacuum sealed packaging in sushi reach in cooler.
- 36-73-4:Basic - Floor/wall/ceiling/vents soiled/has accumulation of debris. Floor around mop sink is soiled. Repeat Violation
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in kitchen in standing water at 81F. Employee moved utensils to the flat grill. Also, knives stored on flat pan below soap dispenser and beside hand wash sink in sushi. Also, tongs stored on oven door. Person in charge removed tongs.**Corrective Action Taken** **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves below flat grill with bread and food debris build up. Gaskets on fliptop reach in cooler in the kitchen, walk-in cooler door, small reach in cooler and walk-in freezer door are soiled. Repeat Violation
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution in sushi tested at 0ppm chlorine. Person in charge remade solution to 50ppm chlorine. Corrected On-Site Repeat Violation
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One package of completely thawed tuna in vacuum sealed packaging in sushi reach in cooler.
- 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 being held on time controls has no time marking. Employee states prepared at 11:00 and marked time on rice. Also, person in charge could not locate written procedures. Provided form via email. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses bleach as a sanitizer, no test kit available.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink at dishmachine. Repeat Violation
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for Paul, hired approximately 8 months ago and for Bonnie, hired approximately 6 months ago. Repeat Violation Admin Complaint
- 11-26-1:Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof of reporting responsibilities for Paul or Bonnie.
Food safety inspection conducted on 4/25/2025 revealed 15 total violations (2 high priority, 4 intermediate, 9 basic).
Inspection on 10/21/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/21/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/17/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 live flying insects at bag in box soda rack. One live flying insect at prep table. Five live flying insects at mop sink. Warning - From follow-up inspection 2024-10-16: Approximately 19 live flying insects observed; 5 live flying insects under dish machine 5 live flying insects at bag in box soda rack 6 live flying insects at mop sink 3 live flying insects at drain to left of wok area Admin Complaint - From follow-up inspection 2024-10-17: Observed three live flying insects at bag in box soda rack. Observed one live flying insect at the mop sink. Admin Complaint
Food safety inspection conducted on 10/17/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 10/16/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 live flying insects at bag in box soda rack. One live flying insect at prep table. Five live flying insects at mop sink. Warning - From follow-up inspection 2024-10-16: Approximately 19 live flying insects observed; 5 live flying insects under dish machine 5 live flying insects at bag in box soda rack 6 live flying insects at mop sink 3 live flying insects at drain to left of wok area Admin Complaint
Food safety inspection conducted on 10/16/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 10/15/2024
High Priority
4
Intermediate
6
Basic
9
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in crispies, cut cucumber, soy sauce bucket and bucket of rice. Repeat Violation
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. One carbon dioxide tank in front of bag in box soda rack is not secured.
- 36-36-4:Basic - Ceiling tile missing. Two ceiling tiles missing near back exit, close to walk in cooler door.
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee beverage in glass with straw, no lid near prep area. Employee removed beverage. Corrected On-Site
- 36-73-4:Basic - Floor/wall soiled/has accumulation of debris. Floor under oven and under handwash sink by dish room is soiled. Wall above back exit door has dust and cobwebs.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle. Employee moved to proper storage. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven is soiled.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler by fryers, flip top reach in cooler, sushi reach in cooler, walk in cooler and walk in freezer are soiled. Repeat Violation
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution near mop sink tested at 0ppm chlorine. Employee remade solution to 50ppm chlorine. Corrected On-Site
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed knives, utensils and storage tray for items with water only in three compartment sink. Inspector spoke with employee and employee washed all with soap, rinsed, sanitized and set out to air dry. **Corrective Action Taken**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 live flying insects at bag in box soda rack. One live flying insect at prep table. Five live flying insects at mop sink. Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2024. Admin Complaint
- 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 and tempura krab being held on time as a public health control with no time marking. Operator stated tempura krab made at 11:00 and sushi rice at 11:30 and marked both products appropriately. Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedures available. Provided DBPR Form HR 5030-904 via email. Corrected On-Site
- 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Available chlorine test strips has inaccurate color chart. Observed test strips expired in 2023.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink by dish machine.
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at sushi handwash sink.
- 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge unaware of proper set up of the three compartment sink for manual ware washing. Inspector demonstrated on proper set up and proper testing procedures for strength of sanitizer. Provided DBPR Form HR 5025-910 via email to person in charge.
- 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. Training for Jiagui W expired on 10-10-2024. Repeat Violation Admin Complaint
Food safety inspection conducted on 10/15/2024 revealed 19 total violations (4 high priority, 6 intermediate, 9 basic).
Inspection on 4/1/2024
High Priority
2
Intermediate
2
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used in bucket of rice. Operator removed bowl. Corrected On-Site Repeat Violation
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Three small tanks unsecured in front of bag in box soda storage rack. Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven in sushi area with heavy debris. Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer for front counter sushi cooler.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish racks at dish machine have black mold-like build up. Gaskets on reach in cooler, reach in freezer and walk in cooler are soiled. Shelf under flat grill has grease build up. Repeat Violation
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked multiple shell eggs in bowl then handled clean utensils without removing gloves and washing hands. Inspector spoke with operator. Operator had employee change gloves and wash hands. Also observed cook take raw chicken with bare hands, bread chicken, place chicken in fryer. Then handled clean utensils then reached into containers of various raw vegetables with same bare hand. Inspector spoke with operator. Operator had employee stop and wash hands. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna (44F - Cold Holding); yellowtail (45F - Cold Holding); red snapper (47F - Cold Holding); smoked salmon (45F -Cold Holding); escolar (45F - Cold Holding) in front counter sushi display cooler. Operator states unit was turned off due to business closed prior day. All products taken from reach in cooler and placed in sushi cooler approximately one hour prior. All products moved to walk-in cooler and approximately 20 minutes later, all sushi temperatures between 36F-43F. **Corrective Action Taken**
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for Danory A. hired over 60 days ago.
- 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. Tuna, yellowtail, red snapper, salmon and escolar not date marked in front counter sushi cooler. Operator states all sushi prepared on Saturday.
Food safety inspection conducted on 4/1/2024 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).
Inspection on 12/4/2023
High Priority
2
Intermediate
1
Basic
8
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in sugar and tempura batter containers. Operator removed bowls. Corrected On-Site
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Two CO2 tanks by bag in box soda rack are unsecured.
- 36-36-4:Basic - Ceiling tile missing. Ceiling tiles missing at walk in cooler door and to left of dishmachine.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Grill utensils in standing water in container beside grill at 87F. Operator replaced water and placed container on flat grill. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven at sushi area with debris build up. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on both reach in coolers in kitchen and walk in cooler are soiled. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Tuna thawing at sushi station in bowl of water on counter. Operator moved to back prep sink and applied running water over the tuna package. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on reach in cooler by soda machine and on counter in sushi area.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler in kitchen, raw shrimp stored on top of edamame. Operator moved to proper storage. Corrected On-Site
- 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 in sushi area not time marked. Per employee, rice prepared 1.5 hours prior. Employee marked correct time on sushi rice. Corrected On-Site Repeat Violation Admin Complaint
- 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Drain line for sushi counter cooler drains into hand wash sink in sushi area. Repeat Violation
Food safety inspection conducted on 12/4/2023 revealed 11 total violations (2 high priority, 1 intermediate, 8 basic).