MIKADO SUSHI
6417 RALEIGH ST, Orlando FL 32835 · 407.822.1080
Last inspected Jan 5, 2026 · 10 visits since August 2023
SEP 24
JAN 25
FEB 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fresh garlic in oil (78F - Cold Holding);
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jan 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
What the inspector wrote — 9 findingsThe state's own report →
Spray bottle containing toxic substance not labeled. -spray bottle with clear substance at sushi bar not labeled
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink next to fryers
Bowl or other container with no handle used to dispense food. -bowl in batter next to fryer
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -above hand wash sink next to fryers
Show the remaining 5 findings ▾
Employee with no hair restraint while engaging in food preparation. -employees at sushi station no hair restraint
Equipment and utensils not properly air-dried - wet nesting.
In-use knife/knives stored in cracks between pieces of equipment. -knife between cook line coolers
In-use tongs stored on equipment door handle between uses.
Objectionable odors in bathroom or other areas of the establishment. -woman's restroom
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate11 Basic
Show 20 findings ▾
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
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -gloves not changed between different tasks
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken (81F - Cold Holding) -operator moved to 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 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
Clam/mussel/oyster tags not marked with last date served.
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/
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
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
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
Bowl or other container with no handle used to dispense food. -bowl used in batter next to fryers
Carbon dioxide/helium tanks not adequately secured.
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
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee water bottle on prep table in kitchen
Employee preparing food in customer section of dining area. -ginger and wasabi portioning in dining room at front counter
Equipment and utensils not properly air-dried - wet nesting. -dishes on corner shelf left on dish machine
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoops next to sushi bar entrance
Outer openings not protected with self-closing doors. -rear door
Time/temperature control for safety food thawed in an improper manner. -chicken thawing in still water
Wall soiled with accumulated grease, food debris, and/or dust. -behind 3 compartment sink
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
Feb 28, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Cooked pork on shelf with raw chicken.
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)
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200 ppm. Operates added water rechecked 50 ppm
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine strips
Spray bottle containing toxic substance not labeled. Bottle with purple liquid on chemical shelf. Operator labeled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket at sushi bar soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in at the sushi bar soiled
Standing water in bottom of reach-in-cooler. At the sushi bar cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Wall at three compartment sink soiled.
Jan 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
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
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.
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.
Spray bottle containing toxic substance not labeled. Bottle with purple liquid on chemical rack. Operator removed
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back kitchen area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler soiled. Hand wash sink soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler Shelves soiled.
Reach-in cooler shelves with rust that has pitted the surface. Walk in cooler shelves rusted
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions over cut mushrooms in walk in cooler. Operator removed.
Wall soiled with accumulated grease, food debris, and/or dust. Wall in dry storage soiled.
Sep 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate9 Basic
Show 17 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. 0 ppm bucket was empty manager change. Now 50 ppm
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
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen and sushi station area
Handwash sink not accessible for employee use at all times. Handwashing sink in wait station blocked with coffee machine
Records/documents for required employee training do not contain all of the required information.
Spray bottle containing toxic substance not labeled. Purple liquid in bottle at dish washer
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in back dry storage area.
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
Food stored on floor. Buckets of ginger at sushi station
Ice scoop handle in contact with ice. At wait station
In-use tongs stored on equipment door handle between uses. On cooks line on oven door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice cooker 85F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter by cook line
Single-service articles not stored inverted or protected from contamination. Bowl in kitchen area
Water leaking from pipe and/or faucet/handle. At hand washing sink in the kitchen.
Apr 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Handwash sink not accessible for employee use at all times. Blocked with coffee station cart in server area.
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/
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee with no hair restraint while engaging in food preparation. Several employees in kitchen area.
Equipment in poor repair. Cooler gasket in kitchen preparation area. Microwave in kitchen no handle.
Exterior door has a gap at the threshold that opens to the outside.
Old labels stuck to food containers after cleaning. White plastic containers above three compartment sink.
Feb 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 4 high priority.
4 High priority10 Intermediate12 Basic
Show 26 findings ▾
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
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.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fresh garlic in oil (78F - Cold Holding);
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.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Tan cutting boards in the kitchen.
Handwash sink not accessible for employee use at all times. Blocked with coffee station cart in server area.
Handwash sink used for purposes other than handwashing.use for ware washing
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.
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/
No probe thermometer provided to measure temperature of food products.
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.
Records/documents for required employee training do not contain all of the required information. 3 employees certificates no birthdays
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. In bulk rice, corn starch and flour containers.
Carbon dioxide/helium tanks not adequately secured.
Cutting board has cut marks and is no longer cleanable. Tan cutting board at three compartment sink.
Employee with no hair restraint while engaging in food preparation. Several employees in kitchen area.
Equipment and utensils not properly air-dried - wet nesting. Metal containers above three compartment sink.
Equipment in poor repair. Cooler gasket in kitchen preparation area. Microwave in kitchen no handle.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. In walk-in freezer
No conspicuously located ambient air temperature thermometer in holding unit. In Sushi station on front line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Dish machine exterior
Old labels stuck to food containers after cleaning. White plastic containers above three compartment sink.
Nov 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 31, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./raw fish not identify on online menu.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line hood filters soiled.
Aug 29, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority5 Intermediate7 Basic
Show 15 findings ▾
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/
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.
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.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./raw fish not identify on online menu.
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/
Oyster tags not marked with last date served.
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.
Records/documents for required employee training do not contain all of the required information./two certificates missing employee's date of birth.
Accumulation of black/green mold-like substance in the interior of the ice machine/
Equipment in poor repair./sushi bar reach in cooler gaskets torn.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line hood filters soiled.
Single-service articles not stored inverted or protected from contamination./to go boxes on top shelves/
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed avocado stored over diced tofu, walk in cooler.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./on cutting board/
Wiping cloth chlorine sanitizing solution not at proper minimum strength./chlorine 0ppm, rechecked 50ppm/
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.