Miwa Hibachi & Sushi Express

10177 W Colonial Dr, Ocoee, FL 34761 · Permanent Food Service · License 5813327

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Aug 25, 2026

What drove the grade

Containers of medicines improperly stored.High priority · no follow-up needed · 18 other violations

How the score was calculated

Starting score100
Violations at the Aug 25 routine inspection
2 high priority (no follow-up needed), 4 intermediate, 13 basic; basic violations cost 12 at most
-30
Safety score70

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug252026

Routine inspection

19 violations found

First visitAug 25, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
19 violations found:
- 2 High priority
- 4 Intermediate
- 13 Basic
What the inspector cited
High priority2
- Code 41, Chemicals and toxic substances: Containers of medicines improperly stored.
  Over containers of food in kitchen
  Toxic substance/chemical improperly stored.
  WD 40 in warewash area.
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cooked noodles in reach in cooler.
- Code 14, Food-contact surfaces designed and maintained: Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
  Cracked bulk food tub lids
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  One in cleaning supplies closet
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic13
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Sugar container
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Buckets of soy sauce in kitchen snd dry storage
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Slight buildup in left corner
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gasket on drawer cooler.
- Code 33, Garbage and refuse: Open dumpster lid.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Warewashing area
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Kitchen
- Code 38, Lighting: Lights in hood not functioning
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  In bucket of soiled water.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  In dry storage
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.