MIKADO SUSHI
3899 W LAKE MARY BLVD STE 117, Lake Mary FL 32746 · 407-878-7608
Last inspected Feb 4, 2026 · 9 visits since October 2023
FEB 24
JUL 24
JAN 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025010447 | Jan 23, 2025 | Mar 20, 2025 | $200 |
| 4--2016030134 | Apr 20, 2016 | Jul 7, 2016 | $400 |
Inspection history
9 visits, newest first
Feb 4, 2026Inspection 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 →
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - employee handled raw chicken with gloves on hand, proceeds to wash gloved hands. Manager educated employee
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - masago (53F - Cold Holding). Manager states left out during busy hours. Moved to cooler
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.
Accumulation of debris on exterior of warewashing machine. - top of dish machine
Show the remaining 7 findings ▾
Bathroom door left open other than during cleaning or maintenance. - women's bathroom
Bowl or other container with no handle used to dispense food. - plastic cup no handle used to dispose sushi vinegar
Buildup of food debris/soil residue on equipment door handles. - reach in freezer
Covered waste receptacle not provided in women's bathroom.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cookline employee wearing watch
Food stored on floor. - shredded radish, wakame boxes on floor at walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - air filter at ice machine heavy dust buildup
Aug 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Non-food grade paper/paper towel used as liner for food container. - white single use paper towel used to line salmon
Accumulation of debris on exterior of warewashing machine. - top of dish machine
Bowl or other container with no handle used to dispense food. - plastic bowl no handle used to scoop rice vinegar
Covered waste receptacle not provided in women's bathroom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone and drink on shelf above cookline cooler
No Heimlich maneuver/choking sign posted. - provided to operator
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - grease build up on multi-outlet surge protector, located on shelf next to clean dishes - hood filters
Jan 23, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE COOLER: - beef (44F - Cold Holding); - chicken (46F - Cold Holding); - shrimp (47F - Cold Holding); - dumping (47F - Cold Holding) Manager states less than 4 hours. Advised manager to put on ice.
Exterior door has a gap at the threshold that opens to the outside. - side door at server station
Jan 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority0 Intermediate8 Basic
Show 11 findings ▾
Non-food grade paper/paper towel used as liner for food container. - non food grade paper towel wrapping tuna and cucumber
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE COOLER: - beef (44F - Cold Holding); - chicken (46F - Cold Holding); - shrimp (47F - Cold Holding); - dumping (47F - Cold Holding) Manager states less than 4 hours. Advised manager to put on ice.
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. - employee states less than 3 hours
Accumulation of debris on dish trays
Accumulation of debris on exterior of warewashing machine. - top of dishwasher soiled
Bowl or other container with no handle used to dispense food. - plastic bowl used to scoop ginger dressing
Buildup of food debris/soil residue on equipment door handles. - cookline cooler door handles soiled
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over dish station
Exterior door has a gap at the threshold that opens to the outside. - side door at server station
Floor soiled/has accumulation of debris. - below coolers at sushi bar - below cookline equipment
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - counter soiled below flat top grill - hood filters soiled
Jul 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Accumulation of debris on dish racks
Accumulation of debris on exterior of warewashing machine. - top of dish machine
Buildup of food debris/soil residue on equipment door handles. - cook line coolers
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vents soiled above dish station
Employee eating in a food preparation or other restricted area. - employee at sushi bar drinking
Equipment in poor repair. - gasket on coolers at sushi bar.
Wall soiled with accumulated grease, food debris, and/or dust. - wall and ceiling next to cook line soiled
Jul 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 5 high priority.
5 High priority2 Intermediate12 Basic
Show 19 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. - chlorine zero ppm
Non-food grade paper/paper towel used as liner for food container. - white single use paper towel used to wrap fish and cucumber at sushi bar
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. SUSHI BAR: - bbq eel <3 hours (46F - Cold Holding); COOK LINE: - shrimp (44f-46fF - Cold Holding); - squid (44f-46fF - Cold Holding); - beef (44F - Cold Holding); - pooled eggs (44F - Cold Holding); - sumai (45F - Cold Holding)
Toxic substance/chemical improperly stored. - medicine and windex on prep counter at sushi bar
Handwash sink used for purposes other than handwashing. - hand wash sink at sushi bar storing sponge and metal scraper
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - asterisk used to identify fully cooked items.
Accumulation of debris inside warewashing machine.
Accumulation of debris on dish racks
Accumulation of debris on exterior of warewashing machine. - top of dish machine
Bowl or other container with no handle used to dispense food. - plastic bowl used as scoop in sushi vinegar
Buildup of food debris/soil residue on equipment door handles. - cook line coolers
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vents soiled above dish station
Employee eating in a food preparation or other restricted area. - employee at sushi bar drinking
Equipment in poor repair. - gasket on coolers at sushi bar.
Exterior door has a gap at the threshold that opens to the outside. - back door at server station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fan dusty
Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed avocado above chopped onions
Wall soiled with accumulated grease, food debris, and/or dust. - wall and ceiling next to cook line soiled
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Non-food grade paper/paper towel used as liner for food container. Salmon at sushi bar lined with paper towel Cut mushrooms in glad reach in fridge lined with paper towel
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon and shrimp at reach in cooler at cooks line temping between 46F and 47.Per operator item was bought from walk in cooler to reach in cooler less than 2 hours. Advised operator to ice items
Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed employee use bare hand to put lemon into ice water. Educated operator on using tongs
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on make tables at cooks line are stained
Handwash sink not accessible for employee use at all times. One of the hand wash sinks at sushi bar had soiled utensils in the sink
Equipment in poor repair. Gaskets of reach in cooler across from fryers is torn
Exterior door has a gap at the threshold that opens to the outside. Exit door at wait staff station
Food not stored at least 6 inches off of the floor. Tub of ice cream stored on floor of walk in freezer
In-use tongs stored on equipment door handle between uses. In use tong stored on fryer handle at cooks line
Single-service articles improperly stored. To go containers stored on floor at dining area
Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed mushroom stored over cut carrots at walk in cooler
Nov 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 24, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 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
Raw animal food stored in same container as ready-to-eat food. Sushi fish with krab on the same tray thawing
Raw animal food stored over or with unwashed produce. Raw chicken over veggies in the make cooler
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepped at the sushi area not labled
Duct tape used to repair nonfood-contact surface. Handle of the wire whip
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink over the microwave
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone stored on the cooks line
Ice buildup in reach-in freezer and/or walk-in freezer. White freezer
No handwashing sign provided at a hand sink used by food employees. Line sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below the micro wave including the cutting board
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.