MITO SUSHI & GRILL

Name: MITO SUSHI & GRILL
Address: 2430 US HWY 27 #390, CLERMONT, FL, 34714, US
Rating: 44.5

2430 US HWY 27 #390, CLERMONT, FL 34714

License #4508782

🍱 Japanese/Sushi ℹ️

44.5 Grade F / 100

Failing Health Score

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Latest inspection

February 25, 2026 · 21 findings · 2 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

MITO SUSHI & GRILL in CLERMONT currently holds an InspectFL Health Score of 44.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on February 25, 2026. Across those visits, inspectors documented 108 total violations — 12 critical, 12 major, 84 minor.

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Record snapshot

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The latest inspection on February 25, 2026 shows 21 observation rows: 2 critical, 2 major, and 17 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

108

Coverage note

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MITO SUSHI & GRILL has a rough inspection history. Would you risk it?

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: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. -various containers in kitchen
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -throughout the kitchen
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. -clean utensils in black bin in server area not facing all one direction
[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. -ground tuna in reach in cooler on cook line -tuna in reach in cooler on sushi line
[50-09-4] Current Hotel and Restaurant license not displayed.
[36-73-4] Floor drains are soiled/have accumulation of debris. Floor in walk in freezer
[08B-38-4] Food stored on floor. -smoked salmon in walk in freezer, operator placed on shelf.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speed rack in back kitchen has residue buildup -hand sinks, triple sink and mop sink are soiled -garbage cans are soiled -gaskets on all coolers are soiled -filters on hood suppression system have residue buildup -exterior of all coolers and equipment on cook line are soiled -rolling carts in kitchen
[35B-03-4] Outer openings not protected with self-closing doors. -back door
[08B-12-5] Stored food not covered. -shrimp tempura on walk in freezer
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. -inspector had to use flashlight in walk in cooler to see items.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -throughout the kitchen
[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. -0 ppm. Sanitizer container was empty. Operator replaced with new container of sanitizer, primed machine and ran again, 50 ppm.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. -Commercially processed ROP frozen tuna not removed from package prior to thawing. Product was thawed completely.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -breading bowls in dish area have residue buildup -shelves in walk in cooler are soiled -spray hose at triple sink -cutting board on cook line
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink by cook line. Operator provided.

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. -sauces in reach in cooler on sushi line
[51-11-4] Carbon dioxide/helium tanks not adequately secured by dish machine
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed.
[35A-03-4] Dead roaches on premises. -3 under dish machine, operator cleaned and sanitized
[14-11-5] Equipment in poor repair. -ice machine in server area missing a front panel.
[36-73-4] Floor soiled/has heavy accumulation of debris in walk in freezer. Floor drains under triple sink and dish machine are heavily soiled.
[08B-38-4] Food stored on floor. -mayo by back door.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior and exterior of fryer cabinets heavily soiled -exterior of all reach in coolers on cook line, server area and front line are heavily soiled -gaskets and sides of doors on walk in cooler, walk in freezer and reach in coolers are heavily soiled -mop sink, broom, dust pan, hand wash sink faucets all heavily soiled -filters on hood suppression system heavily soiled -area around wok heavily encrusted -exterior of flour and sugar containers on rack by triple sink -exterior of dish machine -cloth curtains at entry to kitchen soiled
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. -avocados on sushi line
[08B-12-5] Stored food not covered. -tempura shrimp in walk in freezer, operator covered.
[22-16-4] Walk-in cooler and reach in cooler on cook line interior/shelves have accumulation of soil residues.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken over dumplings in walk in freezer
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -dumplings (46F - Cold Holding), held less than four hours per operator, moved to walk in cooler for quick chill. Recheck 41F
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -shelf above triple sink holding cookware -interior of ice machine on server line -interior of microwave
[31A-09-4] Handwash sink not accessible for employee use at all times. -blocked by co2 tanks by dish machine

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. -sauce containers in walk in
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated dust in kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-11-5] Equipment in poor repair. -handle on reach in cooler on cook line
[36-73-4] Floor soiled/has accumulation of debris. -walk in freezer -drains under triple sink and dish machine
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -front reach in cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior and top back of fryer cabinets -filters on hood suppression system -underside of shelf over grill -equipment door handles in kitchen -gaskets on walk in and reach in coolers
[35B-04-4] Outer openings of establishment cannot be properly sealed when not in operation. -back door
[25-06-4] Single-service articles not stored inverted or protected from contamination. -server area, Take out containers.Operator corrected
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -bulk beef in triple sink. Operator turned on running water.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed cabbage over cooked rice in walk in cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -over prep table in kitchen
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -open pan of chicken over open pans of fish. Operator corrected.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -interior spray hose -ice machine -interior reach in cooler on front line -microwave

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice bin at soda station
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-01-5] Bowl or other container with no handle used to dispense food. -in garlic in walk in cooler
[23-24-4] Buildup of food debris/soil residue on all equipment door handles.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout kitchen
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -back door
[36-73-4] Floor soiled/has accumulation of debris. -under cooking equipment on cook line -walk in freezer floor
[08B-38-4] Food stored on floor. -fish in walk in freezer
[14-69-4] Ice buildup in walk-in freezer.
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris.
[38-01-4] Light shield damaged/in disrepair. -in kitchen
[36-62-4] Lights not functioning under hood suppression system.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -handwashing sink on front line
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. -by cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior fryer cabinets -exterior sides of all cooking equipment -gaskets on walk in cooler door, all reach in cooler doors -exterior of rice and flour containers -mop sink -drain attached to dish machine -shelves on front line -hood filters over cook line -shelves under cooking equipment on cook line. -storage shelves holding flour and rice containers in kitchen
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -cook line
[25-06-4] Single-service articles not stored inverted or protected from contamination. -at front counter.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed cucumbers over sauces in walk in cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -throughout kitchen
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -on prep table in kitchen
[02D-01-5] Working containers of food removed from original container not identified by common name. -multiple containers in dry storage area
[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.0 ppm.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 flying insects in kitchen
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -whole raw lobster over edamame in walk in freezer
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food.Raw beef stored over sauces in walk in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -commercially processed shrimp tempura (47F - Cold Holding), in reach in cooler on cook line, held more than four hours per operator.Stop Sale.
[41-10-4] Toxic substance/chemical improperly stored.Bleach stored next to oil under prep table.
[02B-01-5] Board Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -shelf over triple sink holding clean inverted dishes -interior fryer vat -top of stove cooktop -interior of rice cooker -cutting boards on sushi line
[31A-09-4] Handwash sink not accessible for employee use at all times. -by boxes near cook line
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Sushi rice.Provided a copy of time as a public health control to operator.