MIDORI SUSHI & HIBACHI
1951 S MCCALL RD , STE 625, Englewood FL 34223 · 941-473-0866
Last inspected May 1, 2026 · 6 visits since November 2023
JAN 24
AUG 24
FEB 25
AUG 25
MAY 26
— STEADY
5 inspections within 11 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. Repeat 2-22-23
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
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. Observed plastic container chlorine sanitizer at 000 part per million. Operator check sanitizer bucket and retested at 50 parts per million
Handwash sink not accessible for employee use at all times. Observed plastic container knife and sushi roll mat in hand wash sink. Operator corrected above issues to meet inspection standards.
Food stored on floor. Observed buckets case buckets of sauces stored on floor in kitchen and walk-in cooler. Repeat from last inspection 8-7-25
Aug 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw cut beef in walk-in freezer over ready to soy bean pods.
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. Observed sushi rice not properly time marked. Operator marked time to correct above issues to meet inspection standards.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed imitation crab salad, fried rice, portion cuts of fish and beef not properly date marked. Repeat 2-7-25
Food stored on floor. Observed raw cases buckets of sauces stored on floor in walk-in cooler and kitchen area. Repeat 2-7-25
Feb 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut meats, fish and chicken and cooked rice prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Food stored on floor. Observed buckets of sauces and jugs of oil store on floor in walk-in-cooler and kitchen. Repeat 8-15-24
Aug 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
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. Observed dishwasher machine chlorine sanitizer at 000 part per million. Operator reset machine and retested at 100 parts per million chlorine sanitizer.
Food stored on floor. Observed jugs of oil, bag of rice case of avocados and case of beef stored on floor in storage area, walk-in-cooler and walk-in-freezer. Repeat 1-25-24
Jan 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw beef over unwashed onions and broccoli.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw scallops in Walk-in cooler.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Observed container of raw scallops on floor in Walk-in cooler. Observed op move scallops off floor.
Nov 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate1 Basic
Show 8 findings ▾
Pesticide/insecticide labeled for household use only present in establishment in back storage room.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Spoke with person in charge about the Big 6 food borne illnesses, person in charge did not have knowledge of Big 6 illnesses or signage to reference. Emailed operator Big 6 food borne illnesses signage and reference material.
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. Repeat 2-22-23
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. Email operater Employee Health Agreement. Repeat 2-22-23
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken, cut fish,and rice prepared onsite more then 24 hours prior as per employee statement not date marked. Repeat 2-22-23
Bowl or other container with no handle used to dispense food. Observed no handle souffle cup used as scoop in batter mix.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.