MIDORI

Name: MIDORI
Address: 2151 LOCH RANE BLVD STE 2, ORANGE PARK, FL, 32073, US
Rating: 59.4

2151 LOCH RANE BLVD STE 2, ORANGE PARK, FL 32073

License #2001156

🍱 Japanese/Sushi ℹ️

59.4 Grade F / 100

Failing Health Score

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Latest inspection

February 26, 2026 · 13 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MIDORI in ORANGE PARK currently holds an InspectFL Health Score of 59.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on February 26, 2026. Across those visits, inspectors documented 81 total violations — 18 critical, 19 major, 44 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 26, 2025

The latest inspection on February 26, 2026 shows 13 observation rows: 3 critical, 3 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Two partially thawed raw tuna in vacuum sealed packaging in sushi reach-in cooler.
[08B-38-4] Food stored on floor. Case of fish stored on the floor in the walk-in freezer. Case of mayonnaise stored on the floor by three compartment sink.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 84F. Employee removed the water.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven in sushi area with heavy food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Blue dish racks have black mold-like substance. Shelf below flat grill with heavy food/debris build up.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelving has rust.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on the floor by the three compartment sink.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towels used to line containers of vegetables and raw beef in flip top reach in cooler. Employee removed paper towels.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Two partially thawed raw tuna in vacuum sealed packaging in sushi reach-in cooler.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Tempura shrimp being held on time controls has no time marking. Operator states shrimp prepared at 11:45 and added time mark to shrimp.
[09-17-4] Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed employee cutting raw chicken with bare hands, wipe hands on wiping cloth then handle clean utensils and lids without washing hands first. Inspector coached employee on proper handwashing and employee washed hands.
[31A-11-4] Handwash sink used for purposes other than handwashing. Bowls in handwash sink by mop sink. Employee removed bowls.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink by dishmachine.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Two carbon dioxide tanks unsecured by bag in box soda rack.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. One package of completely sealed and thawed tuna in sushi reach in cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in kitchen. Employee removed beverage.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven in sushi is soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Shelf below grill is soiled. Gaskets on flip top reach in cooler, reach in cooler by fryer, walk-in freezer and walk-in cooler are soiled. Blue dishracks have black mold-like substance.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution in sushi tested at 0ppm chlorine. Operator remade solution to 100ppm chlorine.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Opened raw beef stored on top of opened raw salmon in walk-in freezer. Operator moved beef to proper storage.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. One package of completely sealed and thawed tuna in sushi reach in cooler.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink by utility sink.
[11-26-1] No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No employee reporting agreement available for cook, Angel. Employee signed during inspection .
[31B-03-4] No soap provided at handwash sink. No soap at both kitchen handwash sinks. Operator replenished soap.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used as scoop in bin of rice. Person in charge removed the bowl.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tank by bag in box soda rack is unsecured.
[36-36-4] Ceiling tile missing. Ceiling tile missing above triple sink.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. One package of completely thawed tuna in vacuum sealed packaging in sushi reach in cooler.
[36-73-4] Floor/wall/ceiling/vents soiled/has accumulation of debris. Floor around mop sink is soiled.
[33-19-4] Garbage on the ground and/or pad around dumpster.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in kitchen in standing water at 81F. Employee moved utensils to the flat grill. Also, knives stored on flat pan below soap dispenser and beside hand wash sink in sushi. Also, tongs stored on oven door. Person in charge removed tongs.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves below flat grill with bread and food debris build up. Gaskets on fliptop reach in cooler in the kitchen, walk-in cooler door, small reach in cooler and walk-in freezer door are soiled.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution in sushi tested at 0ppm chlorine. Person in charge remade solution to 50ppm chlorine.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. One package of completely thawed tuna in vacuum sealed packaging in sushi reach in cooler.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice being held on time controls has no time marking. Employee states prepared at 11:00 and marked time on rice. Also, person in charge could not locate written procedures. Provided form via email.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses bleach as a sanitizer, no test kit available.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink at dishmachine.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for Paul, hired approximately 8 months ago and for Bonnie, hired approximately 6 months ago.
[11-26-1] No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof of reporting responsibilities for Paul or Bonnie.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used as scoop in crispies, cut cucumber, soy sauce bucket and bucket of rice.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. One carbon dioxide tank in front of bag in box soda rack is not secured.
[36-36-4] Ceiling tile missing. Two ceiling tiles missing near back exit, close to walk in cooler door.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee beverage in glass with straw, no lid near prep area. Employee removed beverage.
[36-73-4] Floor/wall soiled/has accumulation of debris. Floor under oven and under handwash sink by dish room is soiled. Wall above back exit door has dust and cobwebs.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle. Employee moved to proper storage.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven is soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler by fryers, flip top reach in cooler, sushi reach in cooler, walk in cooler and walk in freezer are soiled.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution near mop sink tested at 0ppm chlorine. Employee remade solution to 50ppm chlorine.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed knives, utensils and storage tray for items with water only in three compartment sink. Inspector spoke with employee and employee washed all with soap, rinsed, sanitized and set out to air dry.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 live flying insects at bag in box soda rack. One live flying insect at prep table. Five live flying insects at mop sink.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2024.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice and tempura krab being held on time as a public health control with no time marking. Operator stated tempura krab made at 11:00 and sushi rice at 11:30 and marked both products appropriately.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedures available. Provided DBPR Form HR 5030-904 via email.
[16-36-4] No color/concentration comparison chart available for chemical test kit used to check sanitizer. Available chlorine test strips has inaccurate color chart. Observed test strips expired in 2023.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink by dish machine.
[31B-03-4] No soap provided at handwash sink. No soap at sushi handwash sink.
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge unaware of proper set up of the three compartment sink for manual ware washing. Inspector demonstrated on proper set up and proper testing procedures for strength of sanitizer. Provided DBPR Form HR 5025-910 via email to person in charge.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training for Jiagui W expired on 10-10-2024.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used in bucket of rice. Operator removed bowl.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Three small tanks unsecured in front of bag in box soda storage rack.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven in sushi area with heavy debris.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer for front counter sushi cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish racks at dish machine have black mold-like build up. Gaskets on reach in cooler, reach in freezer and walk in cooler are soiled. Shelf under flat grill has grease build up.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked multiple shell eggs in bowl then handled clean utensils without removing gloves and washing hands. Inspector spoke with operator. Operator had employee change gloves and wash hands. Also observed cook take raw chicken with bare hands, bread chicken, place chicken in fryer. Then handled clean utensils then reached into containers of various raw vegetables with same bare hand. Inspector spoke with operator. Operator had employee stop and wash hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna (44F - Cold Holding); yellowtail (45F - Cold Holding); red snapper (47F - Cold Holding); smoked salmon (45F -Cold Holding); escolar (45F - Cold Holding) in front counter sushi display cooler. Operator states unit was turned off due to business closed prior day. All products taken from reach in cooler and placed in sushi cooler approximately one hour prior. All products moved to walk-in cooler and approximately 20 minutes later, all sushi temperatures between 36F-43F.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for Danory A. hired over 60 days ago.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna, yellowtail, red snapper, salmon and escolar not date marked in front counter sushi cooler. Operator states all sushi prepared on Saturday.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used as scoop in sugar and tempura batter containers. Operator removed bowls.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Two CO2 tanks by bag in box soda rack are unsecured.
[36-36-4] Ceiling tile missing. Ceiling tiles missing at walk in cooler door and to left of dishmachine.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Grill utensils in standing water in container beside grill at 87F. Operator replaced water and placed container on flat grill.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven at sushi area with debris build up.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on both reach in coolers in kitchen and walk in cooler are soiled.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Tuna thawing at sushi station in bowl of water on counter. Operator moved to back prep sink and applied running water over the tuna package.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on reach in cooler by soda machine and on counter in sushi area.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler in kitchen, raw shrimp stored on top of edamame. Operator moved to proper storage.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice in sushi area not time marked. Per employee, rice prepared 1.5 hours prior. Employee marked correct time on sushi rice.
[31A-10-4] Equipment drain line draining into handwash sink. Drain line for sushi counter cooler drains into hand wash sink in sushi area.