DirtyFLRestaurant Inspection Data

SUSHI MISONO

Food safety records indicate SUSHI MISONO in ORLANDO has 3 inspections with a 1.0/5 overall rating. Food safety practices have remained consistent.

Last inspection: 4 weeks ago · 3 reports on file

13605 SR 535, ORLANDO 32821

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports

All Inspection Reports

3/18/2026· 4w ago

Visit ID: 13549403

Met Inspection Standards

2 high, 3 int, 4 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two drinks on dry storage shelf in kitchen next to cookline Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Cases of plastic water bottles at front counter Corrected On-Site Repeat Violation
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In squid salad container in two door reach in cooler in kitchen
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Deli containers at dish area
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over vegetables in bottom of make table on cookline Corrected On-Site Repeat Violation
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over salmon in walkin cooler. Corrected On-Site Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Steel scrubber in handsink at cookline Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink at cookline Corrected On-Site

12/22/2025· 3mo ago

Visit ID: 13548588

Met Inspection Standards

2 high, 2 int, 6 basic

  • 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Black To go containers at sushi bar Corrected On-Site - From follow-up inspection 2025-12-22: **Time Extended**
  • 12B-14-4:Basic - - From initial inspection : Basic - Employee beverage container in ice machine/ice bin. In kitchen Corrected On-Site - From follow-up inspection 2025-12-22: **Time Extended**
  • 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen Corrected On-Site - From follow-up inspection 2025-12-22: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Cases of eel in walkin freezer - From follow-up inspection 2025-12-22: **Time Extended**
  • 06-01-5:Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Fish at room temperature. Operator moved to cooler Corrected On-Site - From follow-up inspection 2025-12-22: **Time Extended**
  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar - From follow-up inspection 2025-12-22: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over pickled ginger in walkin cooler Corrected On-Site - From follow-up inspection 2025-12-22: **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. raw spicy tuna (57F - Cold Holding); shredded Krab (55F - Cold Holding) at sushi counter in an insufficient ice bath. Operator moved to cooler. Product out less then 3 hours **Corrective Action Taken** - From follow-up inspection 2025-12-22: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Multiple items in handsink at front counter - From follow-up inspection 2025-12-22: **Time Extended**
  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator form via email **Corrective Action Taken** - From follow-up inspection 2025-12-22: **Time Extended**

10/13/2025· 6mo ago

Visit ID: 10935045

Follow-up Inspection Required

2 high, 3 int, 6 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Black To go containers at sushi bar Corrected On-Site
  • 12B-14-4:Basic - Employee beverage container in ice machine/ice bin. In kitchen Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Cases of eel in walkin freezer
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fish at room temperature. Operator moved to cooler Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over pickled ginger in walkin cooler Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw spicy tuna (57F - Cold Holding); shredded Krab (55F - Cold Holding) at sushi counter in an insufficient ice bath. Operator moved to cooler. Product out less then 3 hours **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Multiple items in handsink at front counter
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Green dragon roll containing masago, on to go menuWarning Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator form via email **Corrective Action Taken**