MIKADO JAPANESE SEAFOOD BUFFET
851 S STATE RD 434 STE #1170, Altamonte Springs FL 32714
Last inspected Apr 14, 2025 · 7 visits since September 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
SEP 23
APR 24
JUL 24
APR 25
▼ IMPROVING
4 inspections, climbing. The current grade is the best on record.
Roach activity present as evidenced by live roaches found. -2 live roaches on wall under in dish room under hanging oyster tags. Operator killed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023009513 | Feb 15, 2023 | Mar 8, 2023 | $400 |
Inspection history
7 visits, newest first
Apr 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate8 Basic
What the inspector wrote — 11 findingsThe state's own report →
Container of medicine improperly stored. At dry storage
Pesticide/insecticide labeled for household use only present in establishment.
No soap provided at handwash sink. Next to dishwasher
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Show the remaining 7 findings ▾
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Deli containers used to scoop Rice
Buildup of food debris/soil residue on equipment door handles. Reach in coolers at cook line
Employee preparing food in customer section of dining area.
Food stored on floor. Oil containers at cook line Case of shrimp in walk in cooler
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave soiled with food debris
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over RTE broccoli in walk in cooler
Jul 9, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Non-food grade paper/paper towel used as liner for food container. -cooked beef wrapped in paper towels.
Raw animal food stored over/not properly separated from ready-to-eat food.raw chicken above custard base in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shrimp, chicken in cook line cooler 61-62 less than 4 hours. Operator adjusted unit, will add ice or move product to freezer. -noodles in hibachi table 57 less than 4 hours. Pan sitting on top of other pan in top of cooler. Moved to bottom.
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. -2 employees expired.
Accumulation of debris inside warewashing machine. -majority of jets clogged.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -4 packages of tuna. Operator removed from package.
In-use knife/knives stored in cracks between pieces of equipment. -knives and cleavers on cook line.
Single-service articles improperly stored. -case of chopsticks on floor in storage room.
Walk-in cooler/freezer shelves with rust that has pitted the surface. -some walk-in cooler shelves rusted.
Apr 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -container of shrimp double panned in cook line reach-in cooler 52 less than 4 hours. Product removed from 2nd pan for temperature recovery.
Apr 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Container of medicine improperly stored. -pain medicine on shelf above cooler at hibachi station, medicine on shelf above cook line prep table. All removed.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef above case of dairy base in shelf in walk-in cooler. -raw tuna and salmon above krab mix in sushi reach-in cooler. Items relocated.
Roach activity present as evidenced by live roaches found. -2 live roaches on wall under in dish room under hanging oyster tags. Operator killed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -container of shrimp double panned in cook line reach-in cooler 52° less than 4 hours. Product removed from 2nd pan for temperature recovery.
Establishment advertised crab on menu/menu board but served imitation crab. -one sushi buffet sign states Crab, roll made with only imitation crab. Operator changed sign to Krab.
No paper towels or mechanical hand drying device provided at handwash sink. -wait station by ice cream machine.
Accumulation of debris inside warewashing machine. -multiple jets blocked on arms inside dish machine. Operator disassembling to clean.
Food stored on floor. -multiple cases of food, buckets of wrapped chicken on floor in walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -hibachi utensils in water 124°.
Opened employee beverage container in a cold holding unit with food to be served to customers. -open beverage on shelf inside cook line reach-in cooler. Discarded.
Sep 25, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 22, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -calamari (46F - Cold Holding); shrimp (46F - Cold Holding) in right prep unit less than 2 hours. Raw beef, chicken (49F - Cold Holding); raw shrimp (50F - Cold Holding) in left prep table less than 2 hours. Units cleaned this morning per operator, items restocked. -crab (46F - Cold Holding); cut cabbage (49F - Cold Holding); chicken (47F - Cold Holding); salmon (47F - Cold Holding); wings (46F - Cold Holding) less than 4 hours per operator. 2 deliveries received at start of inspection. Operator opened freezer door to lower temperature in walk-in cooler.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -hibachi utensils in 75f water. Recommend keeping utensils in metal pan on grill or removing water.
Sep 21, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority3 Intermediate5 Basic
Show 13 findings ▾
Container of medicine improperly stored. -medicine containers on canned goods shelves.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken on shelf above cooked chicken in cook line reach-in cooler.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -employee brought dirty dishes to bus tub, then handled customer beverage without washing hands. Observed twice. Discussed with person in charge.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -calamari (46F - Cold Holding); shrimp (46F - Cold Holding) in right prep unit less than 2 hours. Raw beef, chicken (49F - Cold Holding); raw shrimp (50F - Cold Holding) in left prep table less than 2 hours. Units cleaned this morning per operator, items restocked. -crab (46F - Cold Holding); cut cabbage (49F - Cold Holding); chicken (47F - Cold Holding); salmon (47F - Cold Holding); wings (46F - Cold Holding) less than 4 hours per operator. 2 deliveries received at start of inspection. Operator opened freezer door to lower temperature in walk-in cooler.
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. Sushi rice made at 9:30 has no time marking. Operator will discard at 1:30
Clam/mussel/oyster tags not marked with last date served.
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 printed copies in English and Spanish.
Spray bottle containing toxic substance not labeled. -pump sprayer in kitchen with cleaning product not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -black substance inside ice machine on plastic deflector.
Bowl or other container with no handle used to dispense food. -plastic containers with no handle in 2 dry goods. Others have scoops with handles.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone on prep table. Removed.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -hibachi utensils in 75°f water. Recommend keeping utensils in metal pan on grill or removing water.
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.