MIKADO SUSHI

High Priority - Non-food grade paper/paper towel used as liner for food container. Cut cucumber lined and covered with towels in walk in cooler,operator removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked pork by prep sink. Operator moved Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee drop off dirty dishes and pick up clean sauce dish.Educated operator

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork on counter temping at 50F,per operator item was pulled to prep but got busy,less than 2 hours per operator.Operator placed in walk 8n cooler for temperature recovery Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards at sushi line and kitchen

Basic - Bowl or other container with no handle used to dispense food. In container with salt at dry storage by exit door does

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle at sushi line

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food prep with no hat or hair net. Employee put on hat Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door leading to dumpster

Basic - Food storage container/container lid cracked or broken. Cracked lids over corn starch and salt

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken thawing on flat pan next to prep sink.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls at dry storage area

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Assortment of fish and tomatoes lined with paper towel Warning - From follow-up inspection 2025-09-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on make table at cooks line Warning - From follow-up inspection 2025-09-23: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. One CO2 tank at dry storage Warning - From follow-up inspection 2025-09-23: Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Lid covering sugar container Warning - From follow-up inspection 2025-09-23: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer by door leading to sushi bar Warning - From follow-up inspection 2025-09-23: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar in blue container Warning - From follow-up inspection 2025-09-23: Time Extended

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Containers used to store cornstarch, salt, flour, and other seasonings at dry storage area.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4/1/2025. Operator renewed during inspection. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw quail eggs stored over avocados in walk-in cooler. Operator moved. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl in container with raw chicken at cooks line maketable. Bowl used to scoop flour at dry storage area. Operator removed. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. At soda bib racks in dry storage area.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee beverage container in ice machine/ice bin. Observed Pepsi can stored in ice machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several employee cups throughout kitchen. Operator placed in container and labeled for employees. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags by waitstaff area table with single service items. Tool bag over container with cornmeal at dry storage area. Operator removed. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Throughout facility.

Basic - Food stored on floor. Teriyaki Sauce in walk-in cooler.

Basic - Old labels stuck to food containers after cleaning. Clean containers on shelves by dish machine.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over cut lettuce in walk-in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef on top of cheesecake in reach in deep freezer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (51F - Cold Holding); krab (51F - Cold Holding), person in charge states temperature differences from opening and closing doors during lunch

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink has hose attached, no backflow preventer attached

Intermediate - 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/ operator showed up during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle green liquid not labeled, glass cleaner Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table in sushi bar Corrected On-Site

Basic - Food stored on floor. In walk in freezer Corrected On-Site

Basic - Unwashed fruits/vegetables stored above washed and prepped vegetables Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt and sugar not labeled in small containers Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One crack egg.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (47F - Cold Holding. Operator stated that's been cut and filled the make table less than one hour ago .

Intermediate - 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/

Intermediate - 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 to operator.

Basic - Bowl or other container with no handle used to dispense food. In the rice . Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. The hoods .

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at the sushi bar wearing watch .

Basic - Food stored on floor. Food at the floor at the walk-in cooler . Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Light not functioning. One burn at the hoods. Repeat Violation

Basic - No copy of latest inspection report available.

High Priority - Container of medicine improperly stored. Observed bottle of cold/flu medicine stored in reach in cooler by cashier, operator removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (52F - Cold Holding), for less than an hour operator added ice to the container to help bring temperature down to at least 41F Corrective Action Taken Repeat Violation

Intermediate - No soap provided at handwash sink. Sushi station hand wash sink. Operator placed a bottle of soap by the hand wash sink Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Next to soda syrups Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored in the reach in cooler by cashier. Operator removed Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed buckets of soy sauce on the floor in walk in cooler Repeat Violation

Basic - Light not functioning. 1 light out from hood Repeat Violation

Basic - Missing drain plug at dumpster.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler by cashier. Operator placed a thermometer Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed to go coffee cup with open lid stored in front reach in cooler by cashier. Operator removed Corrected On-Site

Basic - Walk in cooler shelves have accumulation of soil residues. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of cutting board in Sushi station

Basic - Working containers of food removed from original container not identified by common name. Observed flour and cornstarch bins without label, operator made labels Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (44-45F - Cold Holding); shrimp tempura (44-45F - Cold Holding) less than 1 hour. Employee stated they were refilling reach in for dinner. Advised employee to place in walk in cooler and move once the temperature lowers to at least 41F. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dumping liquid from a pan and then washing it in the employee hand wash sink, first one in the kitchen

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed boxes of food directly on the floor in the walk in freezer Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in 78F water. Explained operator water needs to be running or at least 135F Corrected On-Site

Basic - Light not functioning. 1 light out on hood

Basic - Walk-in cooler interior/shelves have accumulation of soil residues.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By the entrance of the kitchen

High Priority - - From initial inspection : High Priority - Employee touched face and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - inform manager on observation - From follow-up inspection 2022-07-26: Time extended until unannounced inspection Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - sushi rice 90 F less than 4 hours - From follow-up inspection 2022-07-26: Time extended until next unannounced inspection Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda machine nozzles - From follow-up inspection 2022-07-26: Time extended until next unannounced inspection Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. - employee food stored with establishment food in walk in cooler Repeat Violation - From follow-up inspection 2022-07-26: Time extended until next unannounced inspection Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation - From follow-up inspection 2022-07-26: Time extended until next unannounced inspection Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. - torn reach in cooler gasket Repeat Violation - From follow-up inspection 2022-07-26: Time extended until next unannounced inspection Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. - oil stored on floor Repeat Violation - From follow-up inspection 2022-07-26: Time extended until next unannounced inspection Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. - in sushi prep area - From follow-up inspection 2022-07-26: Time extended until next unannounced inspection Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fans Repeat Violation - From follow-up inspection 2022-07-26: Time extended until next unannounced inspection Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -white powdery substance in clear container Repeat Violation - From follow-up inspection 2022-07-26: Time extended until next unannounced inspection Time Extended

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

Intermediate - Handwash sink used for purposes other than handwashing. - used as a dump sink

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. - single service item used to scoop tempura batter

Basic - Employee personal food not properly identified and segregated from food to be served to the public. - employee food stored with establishment food in reach in freezer

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - employee wearing watch

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. - torn reach in cooler gasket Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. - cooking oil Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fans Repeat Violation

Basic - Wood food-contact surface not properly sealed. - sushi bowl

Basic - Working containers of food removed from original container not identified by common name. - white powdery substance in clear container

Basic - ceiling tiles vents soiled with accumulated food debris, grease, dust, or mold-like substance. - next to cookline Repeat Violation

High Priority - 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 corrected to 50 ppm Corrected On-Site

High Priority - Employee touched soiled wiping cloth and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - fried shrimp 74F under 4 hours

Intermediate - Records/documents for required employee training do not contain all of the required information.

Basic - Equipment in poor repair. - torn reach in cooler gasket

Basic - Food not stored at least 6 inches off of the floor. - cooking oil - employee removed oil Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fan soiled

Basic - ceiling tiles soiled with accumulated food debris, grease, dust, in front of cook line