MITO SUSHI & GRILL

Name: MITO SUSHI & GRILL
Address: 2430 US HWY 27 #390, CLERMONT, FL, 34714, US
Rating: 75.7

2430 US HWY 27 #390, CLERMONT, FL 34714

License #4508782

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

75.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MITO SUSHI & GRILL in CLERMONT currently holds an InspectFL Health Score of 75.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 25, 2026. Across those visits, inspectors documented 46 total violations — 6 critical, 7 major, 33 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open 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

None on file yet

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

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*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: Inspection Completed - No Further Action
[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.
[14-01-5] Bowl or other container with no handle used to dispense food. -various containers in kitchen
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink by cook line. Operator provided.
[08B-12-5] Stored food not covered. -shrimp tempura on walk in freezer
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[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.
[35B-03-4] Outer openings not protected with self-closing doors. -back door
[50-09-4] Current Hotel and Restaurant license not displayed.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[08B-38-4] Food stored on floor. -smoked salmon in walk in freezer, operator placed on shelf.
[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
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[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
[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
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -throughout the kitchen
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
[16-03-4] Accumulation of debris inside warewashing machine.
[36-73-4] Floor drains are soiled/have accumulation of debris. Floor in walk in freezer
[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.
[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
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -throughout the kitchen

Disposition: Warning Issued
[31A-09-4] Handwash sink not accessible for employee use at all times. -blocked by co2 tanks by dish machine
[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.
[51-11-4] Carbon dioxide/helium tanks not adequately secured by dish machine
[16-03-4] Accumulation of debris inside warewashing machine.
[35A-03-4] Dead roaches on premises. -3 under dish machine, operator cleaned and sanitized
[22-16-4] Walk-in cooler and reach in cooler on cook line interior/shelves have accumulation of soil residues.
[50-09-4] Current Hotel and Restaurant license not displayed.
[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
[14-11-5] Equipment in poor repair. -ice machine in server area missing a front panel.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the kitchen.
[08B-38-4] Food stored on floor. -mayo by back door.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. -avocados on sushi line
[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
[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
[08B-12-5] Stored food not covered. -tempura shrimp in walk in freezer, operator covered.
[14-01-5] Bowl or other container with no handle used to dispense food. -sauces in reach in cooler on sushi line
[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

Community reaction

What do locals think?

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

Community pulse