Mizu Sushi
2863 N Narcoossee Rd, St. Cloud, FL 34771 · Permanent Food Service · License 5911980
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 Sep 15 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (fixed on the spot, 2 repeats), 3 basic (2 repeats)-17
- Safety score83
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 visitSep 15, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw tuna over spring mix in reach in cooler at sushi bar Raw chicken over dumplings in reach in cooler underneath cookline make table Shelled eggs over oranges and lemons in walk in cooler Operator moved items and corrected storage order for all items
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken over raw beef in walk in cooler
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
For sushi rice at sushi bar, tempura shrimp and batter at cookline Emailed operator time plan paperwork Operator wrote time plan for sushi during inspection
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Cup inside of handwashing sink at end of cookline Operator removed
Fixed on the spotRepeat violation
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Containers of noodles, cut produce and onions on floor in walk in cooler Operator moved noodles onto shelf
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Several containers of sauces and dry ingredients with bowl and cup scoops throughout facility
Repeat violation
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Several on food prep counters throughout facility
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.