MITO SUSHI AND GRILL
6764 EAGLE WATCH DR · ORLANDO · Orange County · FL 32822
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
26 full violation description(s) documented by the inspector during this visit.
High Priority 6
22-41-4High Priority – 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. Ran through 3 cycles tested zero ppm. Operator primed machine and retested at 50ppm **Corrected On-Site**
09-01-4High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cut and plated cooked chicken with bare hands. Spoke to manager no bare hand contact with ready food.
08A-11-5High Priority – Raw animal food stored over canned/bottled drinks. Raw chicken on top red cooking wine in walk in cooler. **Corrected On-Site**
08A-04-5High Priority – Raw animal food stored over or with unwashed produce.raw Raw chicken above cucumbers in walk in cooler. **Corrected On-Site**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs above ready to eat sauce. **Corrected On-Site** **Repeat Violation**
41-10-4High Priority – Toxic substance/chemical improperly stored. Hand sanitizer on counter with clean plates. **Corrected On-Site**
Intermediate 3
12A-03-4Intermediate – Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in compartment sink. Spoke to operator on wash hands in sink only. **Corrective Action Taken**
53A-05-6Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified manager 5 employees. Certified manager came in during inspection. **Corrected On-Site**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Cleaner on cook line.
Basic 17
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. **Repeat Violation**
14-01-5Basic – Bowl or other container with no handle used to dispense food. In white sauce and rice. **Corrected On-Site**
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured. Tanks not secured. **Corrected On-Site**
14-45-4Basic – Cardboard used to line nonfood-contact shelves. Throughout kitchen area under tables and condiment racks.
24-06-4Basic – Clean utensils or equipment stored in dirty drawer or rack. Small bowls in dish area stored in dirty bus tub.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf with condiments. **Corrected On-Site**
12B-02-4Basic – Employee eating in a food preparation or other restricted area. Employee eating on cook line.
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Bowls on clean storage rack.
16-13-5Basic – Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee rinsed board. Did not wash or sanitize.
36-73-4Basic – Floor soiled/has accumulation of debris. Underneath cooking equipment.
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled old food debris. **Repeat Violation**
36-62-4Basic – Light not functioning. Overhood in kitchen
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit. Make table cooler on cook line.
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. Sink at kitchen entrance. **Repeat Violation**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove top old debris and in between fryers. Lids soiled on bulk sauces. Gaskets soiled on reach in coolers in kitchen and sushi station.
14-17-4Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler **Repeat Violation**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen area and front counter. **Repeat Violation**
Inspector observations synchronized from DBPR on October 23, 2026 12:43 PM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
3 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.