Midori Sushi & Hibachi
1951 S McCall Rd , Ste 625, Englewood, FL 34223 · Permanent Food Service · License 6805858
What drove the grade
Non-food grade paper towel used as liner for food container for raw fish at sushi bar.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection1 high priority (no follow-up needed), 1 intermediate, 5 basic (1 repeat)-12
- Safety score88
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 23, 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 priority1
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper towel used as liner for food container for raw fish at sushi bar.
Intermediate1
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.
Observed fish, chicken and beef in reach-in freezer and walk-in cooler Employee stated the above items had been prepare onsite more than 24 hours prior , and then proceeded to date items properly to meet standards of inspection.
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed buckets of sauces and pan of meat stored on floor in walk-in cooler. Repeat from last inspection 5-1-26
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Code 22, Food-contact surfaces clean and sanitized: Walk-in cooler interior/shelves have accumulation of soil residues.
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.