DirtyFLRestaurant Inspection Data

MIKADO SUSHI

With 9 inspections documented, MIKADO SUSHI maintains a 2.0/5 food safety rating in ORLANDO. Food safety practices have remained consistent.

6417 RALEIGH ST, ORLANDO 32835

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 8/18/2025

Inspection #: Visit ID: 10885181

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -bowl used in batter next to fryers
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -pans and bowls on storage rack and rep table at rear of kitchen
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee water bottle on prep table in kitchen
  • 08B-48-4:Basic - Employee preparing food in customer section of dining area. -ginger and wasabi portioning in dining room at front counter
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -dishes on corner shelf left on dish machine
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoops next to sushi bar entrance Corrected On-Site
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. -rear door
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -chicken thawing in still water
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind 3 compartment sink Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -multiple working containers throughout establishment not labeled, contents are not easily identifiable
  • 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee drinking from bottle mo handwashing
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -gloves not changed between different tasks
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken (81F - Cold Holding) -operator moved to cooler **Corrective Action Taken** Repeat Violation
  • 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. -sushi rice in kitchen -sushi rice marked with appropriate time of preparation Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 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/
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. -date of birth missing from some training certificates -operator had employees present add date of birth **Corrective Action Taken**
  • 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. -Diana
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle with clean substance at sushi bar not labeled -spray bottle with purple substance under dish machine not labeled

Inspection Date: 2/28/2025

Inspection #: Visit ID: 10786071

  • 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

Inspection Date: 1/30/2025

Inspection #: Visit ID: 8897883

  • 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

Inspection Date: 9/24/2024

Inspection #: Visit ID: 8719364

  • 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

Inspection Date: 4/16/2024

Inspection #: Visit ID: 8605648

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2024-04-16: **Time Extended**
  • 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Several employees in kitchen area. - From follow-up inspection 2024-04-16: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Cooler gasket in kitchen preparation area. Microwave in kitchen no handle. - From follow-up inspection 2024-04-16: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-04-16: **Time Extended**
  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. White plastic containers above three compartment sink. - From follow-up inspection 2024-04-16: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Blocked with coffee station cart in server area. Corrected On-Site - From follow-up inspection 2024-04-16: **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : 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/ - From follow-up inspection 2024-04-16: **Time Extended**

Inspection Date: 2/5/2024

Inspection #: Visit ID: 8486380

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In bulk rice, corn starch and flour containers. Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Tan cutting board at three compartment sink.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Several employees in kitchen area.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Metal containers above three compartment sink.
  • 14-11-5:Basic - Equipment in poor repair. Cooler gasket in kitchen preparation area. Microwave in kitchen no handle.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 08B-38-4:Basic - Food stored on floor. In walk-in freezer Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In Sushi station on front line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Dish machine exterior
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. White plastic containers above three compartment sink.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over lettuce, Raw shrimp over sauces in walk in cooler Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw beef over raw fish in reach in cooler. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fresh garlic in oil (78F - Cold Holding);
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees. Fresh Garlic in oil 78F (-cold holding)per operator held more than four hours. Cooked smoked salmon 46F (-cold holding) Per operator cooked smoked salmon placed in cold holding unit two hours prior,operator place in freezer for quick cooling. **Corrective Action Taken**
  • 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. Tan cutting boards in the kitchen.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked with coffee station cart in server area. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.use for ware washing
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisor Per operator online menu is not working properly. 3rd party is working on problem. Warning
  • 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/
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator with consumer advisory. Corrected On-Site
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. 3 employees certificates no birthdays Corrected On-Site

Inspection Date: 11/8/2023

Inspection #: Visit ID: 8540701

  • N/A:No Violations Were Observed

Inspection Date: 10/31/2023

Inspection #: Visit ID: 8486239

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line hood filters soiled. Warning - From follow-up inspection 2023-10-31: **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./raw fish not identify on online menu. Warning - From follow-up inspection 2023-10-31: At callback 10/31/23, spoke to owner Mr. Liu, the company unable to add anything on the online menu. He is working on the paper menu and discontinue the online menu once the menu print in a few days. A one time 7 day time extension is given. **Time Extended**

Inspection Date: 8/29/2023

Inspection #: Visit ID: 8387453

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/ Corrected On-Site Warning
  • 14-11-5:Basic - Equipment in poor repair./sushi bar reach in cooler gaskets torn. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line hood filters soiled. Warning
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination./to go boxes on top shelves/ Corrected On-Site Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed avocado stored over diced tofu, walk in cooler. Warning
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./on cutting board/ Corrected On-Site Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength./chlorine 0ppm, rechecked 50ppm/ Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored over steamed/cooked chicken/cook line cooler. Raw salmon stored over sauces, sushi bar reach in cooler/ Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cut lettuce for salad cold holding at 44F, less than 4 hours/adding ice/rechecked 40F. Corrected On-Site 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/tempura batter out for 1 hour. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./raw fish not identify on online menu. Warning
  • 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/manager Liu walked in in the middle of the inspection/ Corrected On-Site Warning
  • 01C-03-4:Intermediate - Oyster tags not marked with last date served. Warning
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service./online menu has no consumer advisory/serving raw fish./emailed to operator/printed and posted. Corrected On-Site Warning
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information./two certificates missing employee's date of birth. Warning