DirtyFLRestaurant Inspection Data

MIKADO SUSHI

With 7 inspections documented, MIKADO SUSHI maintains a 1.2/5 food safety rating in ORLANDO. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

Village Park Drive
Florida, 32837
Orange County County

Overall Food Safety Rating

★☆☆☆☆ (1.2/5)
Based on 7 health inspection reports

All Inspection Reports

1/27/2026· 1mo ago

Visit ID: 13526815

Met Inspection Standards

4 high, 1 int, 7 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In container with salt at dry storage by exit door does
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle at sushi line
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food prep with no hat or hair net. Employee put on hat Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door leading to dumpster
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked lids over corn starch and salt
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken thawing on flat pan next to prep sink.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls at dry storage area
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Cut cucumber lined and covered with towels in walk in cooler,operator removed Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked pork by prep sink. Operator moved Corrected On-Site
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee drop off dirty dishes and pick up clean sauce dish.Educated operator
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork on counter temping at 50F,per operator item was pulled to prep but got busy,less than 2 hours per operator.Operator placed in walk 8n cooler for temperature recovery **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards at sushi line and kitchen

9/23/2025· 5mo ago

Visit ID: 13526455

Met Inspection Standards

1 high, 1 int, 4 basic

  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. One CO2 tank at dry storage Warning - From follow-up inspection 2025-09-23: **Time Extended**
  • 14-38-4:Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Lid covering sugar container Warning - From follow-up inspection 2025-09-23: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer by door leading to sushi bar Warning - From follow-up inspection 2025-09-23: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar in blue container Warning - From follow-up inspection 2025-09-23: **Time Extended**
  • 14-86-1:High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Assortment of fish and tomatoes lined with paper towel Warning - From follow-up inspection 2025-09-23: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on make table at cooks line Warning - From follow-up inspection 2025-09-23: **Time Extended**

9/22/2025· 5mo ago

Visit ID: 10875857

Follow-up Inspection Required

2 high, 4 int, 5 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. One CO2 tank at dry storage Warning
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Lid covering sugar container Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer by door leading to sushi bar Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken stored in water at prep sink operator turned cold waster on Corrected On-Site Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar in blue container Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Assortment of fish and tomatoes lined with paper towel Warning
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For all fish served as sushi Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on make table at cooks line Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing utensils in hand washing sink at wait staff area Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand washing sink at sushi bar Corrected On-Site Warning

4/22/2025· 10mo ago

Visit ID: 10744483

Met Inspection Standards

3 high, 10 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl in container with raw chicken at cooks line maketable. Bowl used to scoop flour at dry storage area. Operator removed. Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At soda bib racks in dry storage area.
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 12B-14-4:Basic - Employee beverage container in ice machine/ice bin. Observed Pepsi can stored in ice machine.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several employee cups throughout kitchen. Operator placed in container and labeled for employees. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags by waitstaff area table with single service items. Tool bag over container with cornmeal at dry storage area. Operator removed. Corrected On-Site
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Throughout facility.
  • 08B-38-4:Basic - Food stored on floor. Teriyaki Sauce in walk-in cooler.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Clean containers on shelves by dish machine.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over cut lettuce in walk-in cooler.
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Containers used to store cornstarch, salt, flour, and other seasonings at dry storage area.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4/1/2025. Operator renewed during inspection. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw quail eggs stored over avocados in walk-in cooler. Operator moved. Corrected On-Site

12/16/2024· 1y 2mo ago

Visit ID: 8750597

Met Inspection Standards

3 high, 2 int, 6 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table in sushi bar Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. In walk in freezer Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored above washed and prepped vegetables Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt and sugar not labeled in small containers Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef on top of cheesecake in reach in deep freezer. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (51F - Cold Holding); krab (51F - Cold Holding), person in charge states temperature differences from opening and closing doors during lunch
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink has hose attached, no backflow preventer attached
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ operator showed up during inspection. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle green liquid not labeled, glass cleaner Corrected On-Site

4/10/2024· 1y 11mo ago

Visit ID: 8562682

Met Inspection Standards

3 high, 2 int, 7 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In the rice . Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. The hoods .
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at the sushi bar wearing watch .
  • 08B-38-4:Basic - Food stored on floor. Food at the floor at the walk-in cooler . Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
  • 36-62-4:Basic - Light not functioning. One burn at the hoods. Repeat Violation
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One crack egg.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (47F - Cold Holding. Operator stated that's been cut and filled the make table less than one hour ago .
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided to operator.

11/30/2023· 2y 3mo ago

Visit ID: 8365146

Met Inspection Standards

2 high, 1 int, 10 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Next to soda syrups Repeat Violation
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored in the reach in cooler by cashier. Operator removed Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed buckets of soy sauce on the floor in walk in cooler Repeat Violation
  • 36-62-4:Basic - Light not functioning. 1 light out from hood Repeat Violation
  • 33-11-4:Basic - Missing drain plug at dumpster.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler by cashier. Operator placed a thermometer Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed to go coffee cup with open lid stored in front reach in cooler by cashier. Operator removed Corrected On-Site
  • 22-16-4:Basic - Walk in cooler shelves have accumulation of soil residues. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of cutting board in Sushi station
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed flour and cornstarch bins without label, operator made labels Corrected On-Site
  • 41-07-4:High Priority - Container of medicine improperly stored. Observed bottle of cold/flu medicine stored in reach in cooler by cashier, operator removed Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (52F - Cold Holding), for less than an hour operator added ice to the container to help bring temperature down to at least 41F **Corrective Action Taken** Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Sushi station hand wash sink. Operator placed a bottle of soap by the hand wash sink Corrected On-Site