Mikado Sushi
3899 W Lake Mary Blvd Ste 117, Lake Mary, FL 32746 · Permanent Food Service · License 6904735
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection3 high priority, 3 intermediate (1 repeat), 10 basic (2 repeats)-40
- Safety score60
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint check
- First visitOct 27, 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.
No violations found.
Official report, on the Florida DBPR website
Earlier inspections 1
D60Routine inspection16 violations, 3 high priority Warning issued
- First visitOct 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
COOKLINE RIGHT; gyoza (47°F - Cold Holding); sumai (47°F - Cold Holding); Operator states less than 4 hours. Observed cooler located next to countertop warmer. Advised operator to move food items to freezer for rapid cooling.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
- raw shell eggs over case of zucchini
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
- single use white paper towel used to wrap fish at sushi bar
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
POKE BOWL - Aloha Tuna - Yummy Salmon - Mingele Trio
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
- vegetable slicer
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic10
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
- case of unwashed avocados stored at sushi bar coolers - unwashed case of daikon over shredded daikon at walk in cooler
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
- spatulas at cookline
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- at cookline
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- cookline employee wearing watch
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
- plastic bowl no handle used to scoop sushi vinegar
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
- portable fan at cooline
Buildup of food debris/soil residue on equipment door handles.
- cookline right
Code 25, Single-service items: Reuse of single-service or single-use articles.
- box for beverages reused to store cooked shrimp
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Repeat violation
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.