DirtyFLRestaurant Inspection Data

MIZU SUSHI

Food safety records indicate MIZU SUSHI in ST. CLOUD has 3 inspections with a 2.3/5 overall rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 3 reports on file

2863 N NARCOOSSEE RD

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 3 health inspection reports

All Inspection Reports

3/16/2026· 1mo ago

Visit ID: 13517205

Met Inspection Standards

1 high, 3 int, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowl scoop in sauce inside of reach in cooler at sushi bar Operator removed and replaced with handle scoop Corrected On-Site Repeat Violation
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal drink inside reach in cooler at sushi bar Operator removed Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Ginger cases at sushi bar Repeat Violation
  • 10-08-5:Basic - Ice scoop handle in contact with ice. In ice by soda dispenser near kitchen entrance Operator removed Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop near rice cooker on cookline in water 82F Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At cookline handwashing sink Emailed operator sign
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken, shrimp, fish over avocados and other produce items in walk in cooler Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Whisk inside of cookline handwashing sink Operator removed Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At cookline handwashing sink Operator stocked Corrected On-Site
  • 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. For sushi rice at sushi bar and for butter on cookline Items out for less than 4 hours per operator Emailed operator time plan and went over how to fill it out

9/9/2025· 7mo ago

Visit ID: 10926918

Met Inspection Standards

4 high, 2 int, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup with in handle being used as scoop in rice container at end of cookline Operator removed Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On clean dish shelf above three compartment sink
  • 08B-38-4:Basic - Food stored on floor. Soy sauce buckets stored on floor throughout kitchen
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in cup of water 88F Operator dumped and replaced with hot water recheck 136F Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on make table cutting board on cookline Operator removed Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Lining containers of various raw meats throughout kitchen and at sushi bar
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken, shrimp, beef over unwashed avocados and other produce items in walk in cooler Operator switched order Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef over sauces in reach in cooler under make table Raw chicken over cut cabbage in walk in cooler Operator switched order for both 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 chicken over raw shrimp, beef in walk-in cooler Operator switched order Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by cup and whisk in handwashing sink at beginning of cookline and cup in handwashing sink at end of cookline Operator removed Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine strips for dish machine

4/30/2025· 11mo ago

Visit ID: 10794062

Met Inspection Standards
  • N/A:No Violations Were Observed