SUSHI MISONO
13605 SR 535, Orlando FL 32821 · 4077784227
Last inspected Apr 17, 2026 · 7 visits since August 2023
JAN 25
MAY 25
OCT 25
MAR 26
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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 →
Inspection history
7 visits, newest first
Apr 17, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food.
Handwash sink not accessible for employee use at all times.
Handwash sink used for purposes other than handwashing. Observed server dump water in handsink at soda station
Food stored on floor.sack of onions in walk in cooler. Multiple plasticbuckets in kitchen
Show the remaining 1 finding ▾
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In rice bins
Mar 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over vegetables in bottom of make table on cookline
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over salmon in walkin cooler.
Handwash sink not accessible for employee use at all times. Steel scrubber in handsink at cookline
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. At sink at cookline
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two drinks on dry storage shelf in kitchen next to cookline
Food stored on floor. Cases of plastic water bottles at front counter
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In squid salad container in two door reach in cooler in kitchen
Old labels stuck to food containers after cleaning. Deli containers at dish area
Dec 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over pickled ginger in walkin cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw spicy tuna (57F - Cold Holding); shredded Krab (55F - Cold Holding) at sushi counter in an insufficient ice bath. Operator moved to cooler. Product out less then 3 hours
Handwash sink not accessible for employee use at all times. Multiple items in handsink at front counter
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator form via email
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Black To go containers at sushi bar
Employee beverage container in ice machine/ice bin. In kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen
Food stored on floor. Cases of eel in walkin freezer
Time/temperature control for safety food thawed in an improper manner. Fish at room temperature. Operator moved to cooler
Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar
Oct 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over pickled ginger in walkin cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw spicy tuna (57F - Cold Holding); shredded Krab (55F - Cold Holding) at sushi counter in an insufficient ice bath. Operator moved to cooler. Product out less then 3 hours
Handwash sink not accessible for employee use at all times. Multiple items in handsink at front counter
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Green dragon roll containing masago, on to go menu
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator form via email
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Black To go containers at sushi bar
Employee beverage container in ice machine/ice bin. In kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen
Food stored on floor. Cases of eel in walkin freezer
Time/temperature control for safety food thawed in an improper manner. Fish at room temperature. Operator moved to cooler
Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar
May 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Handwash sink not accessible for employee use at all times. Table holding rice cooker blocking access next to flyers.
No soap provided at handwash sink. In kitchen near fryers
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with time control form
Food stored on floor. Multiple items in walk in freezer
Ice buildup in chest freezer
Ice scoop handle in contact with ice. In machine in kitchen
Stored food not covered. Bones in walk in freezer
Jan 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Container of medicine improperly stored. Bottle of advil, prescription topical medicine on top of make table in kitchen
Displayed food not properly protected from contamination.ramen at buffet
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook in kitchen. Operator coached employee on proper handwashing
Raw animal food stored over or with unwashed produce. Raw pork over book choy in walk-in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over kelp salad in walk-in cooler.raw shrimp over canned beverages in bottom of make table in kitchen
Handwash sink not accessible for employee use at all times. Spray bottle in hand sink at dish
Food stored on floor. Bag of rice, plastic bucket of soy sauce in kitchen
Time/temperature control for safety food thawed in an improper manner. Octopus in standing water. Chicken at room temperature
Aug 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate0 Basic
Show 7 findings ▾
Displayed food not properly protected from contamination. Ramen noodles at buffet
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and salmon over vegetables in walk-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. krab stick (50F - Cold Holding); goyza (50F - Cold Holding); cut watermelon (51F - Cold Holding); cut cantaloupe (51F - Cold Holding); tofu (46F - Cold Holding).operator states out les then 2 hours, will place on ice. Operator now using time control on all tcs buffet items
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. Provided written procedure
Handwash sink not accessible for employee use at all times. Items in sink at ice machine. Rice cooker blocking in kitchen
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In kitchen at ice machine
Spray bottle containing toxic substance not labeled. Multiple at dish station
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.