MIZU SUSHI ST CLOUD LLC
4045 13 ST, St. Cloud FL 34769 · 321.805.4721
Last inspected Mar 4, 2026 · 6 visits since July 2023
MAR 24
NOV 24
MAY 25
OCT 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Mar 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
What the inspector wrote — 8 findingsThe state's own report →
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over sauce in reach in cooler underneath make table on cookline - operator moved shrimp to bottom shelf Raw fish over cucumber case in walk in cooler Priority: High Priority
Observed: Bowl or other container with no handle used to dispense food. Bowl inside of vegetable mix in make table on cookline Priority: Basic
Observed: Buildup of food debris/soil residue on equipment door handles. Handles on reach in cooler underneath make table on cookline Priority: Basic
Observed: Equipment and utensils not properly air-dried - wet nesting. Several on clean dish rack over three compartment sink next to dish machine Priority: Basic
Show the remaining 4 findings ▾
Observed: Food stored on floor. Soy sauce buckets near ice machine Several raw meats in walk in freezer Priority: Basic
Observed: Ice buildup in reach-in freezer and/or walk-in freezer. In white reach in freezer Priority: Basic
Observed: Time/temperature control for safety food thawed in an improper manner. Lobster thawing in standing water at room temperature on shelf across from three compartment sink Operator moved into cooler Priority: Basic
Observed: Wet wiping cloth not stored in sanitizing solution between uses. Several on cookline Priority: Basic
Oct 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate10 Basic
Show 18 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. 0ppm on first check, operator fixed chemical line, recheck 50ppm
Non-food grade paper/paper towel used as liner for food container. Lining several raw fish plates and pans at sushi bar
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cut carrots in make table on cookline Operator removed chicken
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw scallops in walk in cooler Operator moved chicken
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cookline
Handwash sink not accessible for employee use at all times. Next to dish machine, blocked by cart Operator removed cart
No paper towels or mechanical hand drying device provided at handwash sink. At wait staff area near hibachi station Operator stocked
Spray bottle containing toxic substance not labeled. Degreaser bottle
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield of ice machine
Employee personal food not properly identified and segregated from food to be served to the public. Personal Tupperware containers in reach in cooler underneath make table on cookline Operator removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pack of cigarettes, AirPod case on top of make table on cookline Operator removed
Equipment in poor repair. Torn gasket underneath make table on right side on cookline
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Several items throughout facility
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in prep area
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at room temperature Operator moved to refrigeration to thaw
Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at sushi bar
Working containers of food removed from original container not identified by common name. Containers of salt, sugar near handwashing sink on cookline
May 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate5 Basic
Show 12 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator ran a few times and primed dish machine and got 50ppm reading
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken,beef and salmon stored over sauces and tempura at reach in cooler at cooks line Raw chciken over raw beef at walk in cooler
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef stored over shrimp dumplings at reach in freezer by cooks line Raw lobster stored over french fries
Stop Sale issued due to food not being in a wholesome, sound condition. Thawing tuna in sealed individual bags not cut to allow oxygen to make contact with tuna before thawing,per manufacturer's guidelines
Toxic substance/chemical improperly stored. Can of raid stored next to box of soda at dry storage shelf
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on make table at cooks line
Handwash sink not accessible for employee use at all times. Hand washing sink by triple sink had utensils in sink
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. Thawing tuna in sealed individual bags not cut to allow oxygen to make contact with tuna before thawing,per manufacturer's guidelines
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on top of soy sauce bucket
Exterior door has a gap at the threshold that opens to the outside. Exit door at hallway where bathrooms are located
Food stored on floor. Cooking oil stored on floor at storage area
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at sushi bar
Nov 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate7 Basic
Show 11 findings ▾
Non-food grade paper/paper towel used as liner for food container. Steak in container lined with paper towel Cut vegetables stored in container lined with paper towels
Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored over garlic butter at reach in cooler on cooks line Raw salmon stored over cooked noodles at reach in cooler on cooks line
Stop Sale issued due to food not being in a wholesome, sound condition. Thawing tuna in sealed individual bags not cut to allow oxygen to make contact with tuna before thawing,per manufacturer's guidelines
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lobster meat temping 47F per operator item came from walk in cooler to reach in cooler less than 2 hours. Operator iced down item for temperature recovery
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White flap located at the interior of ice bin
Cleaned and sanitized equipment or utensils not properly stored. Tongs stored on handle of cart next to fryers on cooks line
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. Tuna at reaching cooler on cooks line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat stored on soda boxes at back kitchen Employee lunch bag stored on container of sauce
Exterior door has a gap at the threshold that opens to the outside. Exit door at hallway where restrooms are located
Stored food not covered. Sugar and salt not covered and stored under triple sink
Working containers of food removed from original container not identified by common name. Sugar not labeled on cooks line
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Thawed Tuna in vacuum sealed bag.Manufacturers instruction to expose tuna while frozen to oxygen before thawing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Minced tuna,minced salmon and krab mix at sushi bar temping between 54F-60F. Per operator it was on counter less than an hour. Advised operator to put back in reach in cooler for temperature recovery. Rice in walk in cooler temping at 58F.Per operator it was on the counter less than an hour.Advised operator to put it in shallow pans
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table at cooks line
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spicy salmon made the day before not time marked at sushi bar
Carbon dioxide/helium tanks not adequately secured. At soda boxes
Exterior door has a gap at the threshold that opens to the outside. Exit door located in hallway with bathrooms
Food not stored at least 6 inches off of the floor. Ginger,soy sauce and cooking oils stored directly on floor throughout kitchen
Food stored in a location that is exposed to splash/dust. Salt and seasoning stored under sink at cooks line
In-use tongs stored on equipment door handle between uses. Tongs stored on cart handles next to fryers at cooks line
Stored food not covered. Salt and seasoning not covered at cooks line
Time/temperature control for safety food thawed in an improper manner. Thawed Tuna in vacuum sealed bag.Manufacturers instruction to expose tuna while frozen to oxygen before thawing.
Working containers of food removed from original container not identified by common name. Flour,cornstarch and salt in containers at dry storage not labeled
Jul 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
Container of medicine improperly stored. Stored above prep table
Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection
Sanitizer not used in accordance with the manufacturer's recommendations. Employee washed and rinsed pan but didn't sanitize Educated and rehashed with sanitizer
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. Operator recently made rice. Hadn't put mark on
Handwash sink used for purposes other than handwashing. Pan stored in sink by triple sink
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. Cup used to scoop rice
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dishwasher didn't have triple sink set up correctly while washing pans. Educated employee
Food stored on floor. Miso soup and soy sauce walk in cooler Chicken wings walk in freezer
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table
Single-service articles improperly stored. To go containers not inverted
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.