Sushi Misono
13605 SR 535, Orlando, FL 32821 · Permanent Food Service · License 5815732
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection3 high priority (fixed on the spot, 1 repeat), 3 intermediate (fixed on the spot, 1 repeat), 3 basic (1 repeat)-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 21, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw tuna over cooked rice in walk in cooler. Raw fish over cut avocado and pickled ginger in sushi bar lowboy cooler
Fixed on the spotRepeat violation
Food stored in ice used for drinks.
Container of cut lemons in ice bin in kitchen
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Bottles of antacid and vitamins on sushi counter cookline.. medicine, medicine at front counter with food items
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Strainer at front counter handsink
Fixed on the spotRepeat violation
No soap provided at handwash sink.
At three compartment sink
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Degreaser at server station
Fixed on the spot
Basic3
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Deli container in sushi crunch mix, in rice bin, in starch bin in kitchen
Fixed on the spotRepeat violation
Ice buildup in walk-in freezer.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Cellphone on prep table in kitchen. Hat with dry goods at sushi bar
Fixed on the spot
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.