MIKADO SUSHI

Name: MIKADO SUSHI
Address: 3899 W LAKE MARY BLVD STE 117, LAKE MARY, FL, 32746, US
Rating: 57.8

3899 W LAKE MARY BLVD STE 117, LAKE MARY, FL 32746

License #6904735

🍱 Japanese/Sushi ℹ️

57.8 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

February 4, 2026 · 11 findings · 2 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MIKADO SUSHI in LAKE MARY currently holds an InspectFL Health Score of 57.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on February 4, 2026. Across those visits, inspectors documented 79 total violations — 18 critical, 7 major, 54 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 1, 2023

The latest inspection on February 4, 2026 shows 11 observation rows: 2 critical, 1 major, and 8 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

MIKADO SUSHI has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine. - top of dish machine
[32-02-4] Bathroom door left open other than during cleaning or maintenance. - womens bathroom
[14-01-5] Bowl or other container with no handle used to dispense food. - plastic cup no handle used to dispose sushi vinegar
[23-24-4] Buildup of food debris/soil residue on equipment door handles. - reach in freezer
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cookline employee wearing watch
[08B-38-4] Food stored on floor. - shredded radish, wakame boxes on floor at walk in cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - air filter at ice machine heavy dust buildup
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - employee handled raw chicken with gloves on hand, proceeds to wash gloved hands. Manager educated employee
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - masago (53F - Cold Holding). Manager states left out during busy hours. Moved to cooler
[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.

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[16-15-4] Accumulation of debris on dish racks
[16-21-4] Accumulation of debris on exterior of warewashing machine. - top of dish machine
[14-01-5] Bowl or other container with no handle used to dispense food. - plastic bowl used as scoop in sushi vinegar
[23-24-4] Buildup of food debris/soil residue on equipment door handles. - cook line coolers
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vents soiled above dish station
[12B-02-4] Employee eating in a food preparation or other restricted area. - employee at sushi bar drinking
[14-11-5] Equipment in poor repair. - gasket on coolers at sushi bar.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. - back door at server station
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fan dusty
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed avocado above chopped onions
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. - wall and ceiling next to cook line soiled
[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. - chlorine zero ppm
[14-86-1] Non-food grade paper/paper towel used as liner for food container. - white single use paper towel used to wrap fish and cucumber at sushi bar
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. SUSHI BAR: - bbq eel <3 hours (46F - Cold Holding); COOK LINE: - shrimp (44f-46fF - Cold Holding); - squid (44f-46fF - Cold Holding); - beef (44F - Cold Holding); - pooled eggs (44F - Cold Holding); - sumai (45F - Cold Holding)
[41-10-4] Toxic substance/chemical improperly stored. - medicine and windex on prep counter at sushi bar
[31A-11-4] Handwash sink used for purposes other than handwashing. - hand wash sink at sushi bar storing sponge and metal scraper
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - asterisk used to identify fully cooked items.