MIKADO SUSHI
6417 RALEIGH ST, ORLANDO 32835
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 2/28/2025
High Priority
3
Intermediate
2
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket at sushi bar soiled.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in at the sushi bar soiled
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. At the sushi bar cooler.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at three compartment sink soiled.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cooked pork on shelf with raw chicken.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours moved to freezer from quick chill. Cooked rice (47F - Cold Holding) **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200 ppm. Operates added water rechecked 50 ppm **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine strips
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle with purple liquid on chemical shelf. Operator labeled **Corrected On-Site**
Food safety inspection conducted on 2/28/2025 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).
Inspection on 1/30/2025
High Priority
2
Intermediate
2
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back kitchen area **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler soiled. Hand wash sink soiled **Repeat Violation**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler Shelves soiled.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Walk in cooler shelves rusted
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions over cut mushrooms in walk in cooler. Operator removed. **Corrected On-Site**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in dry storage soiled.
- 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. See stop sale. Operator added time mark
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitizer over 200 ppm. Managed added water. Rechecked 50 ppm.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle with purple liquid on chemical rack. Operator removed **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 1/30/2025 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).
Inspection on 9/24/2024
High Priority
2
Intermediate
6
Basic
9
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in back dry storage area.
- 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 phone over prep table in the kitchen **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Buckets of ginger at sushi station **Repeat Violation**
- 10-08-5:Basic - Ice scoop handle in contact with ice. At wait station **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On cooks line on oven door. **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice cooker 85F **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter by cook line
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Bowl in kitchen area **Corrected On-Site**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. At hand washing sink in the kitchen.
- 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 bucket was empty manager change. Now 50 ppm
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Chicken over sauce in walk in cooler **Corrected On-Site** **Repeat Violation**
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen and sushi station area
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in wait station blocked with coffee machine
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. **Corrected On-Site**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Purple liquid in bottle at dish washer **Corrected On-Site**
Food safety inspection conducted on 9/24/2024 revealed 17 total violations (2 high priority, 6 intermediate, 9 basic).