16 VIOLATIONS BEWARE
851 S STATE RD 434 STE #1170,
ALTAMONTE SPRINGS,
FLORIDA - 32714
Mikado Japanese Seafood Buffet Directions And Map
Mikado Japanese Seafood Buffet State License
License Number: SEA6905100 Exp: 06/01/2017
State Health Inspections for Mikado Japanese Seafood Buffet
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Routine - Food | 03/28/2016 | Met Inspection Standards During This Visit |
4 | 3 | 8 |
| Violation | Observation | |
| 14-01-4 | Basic - Bowl or other container with no handle used to dispense food. | |
| 23-25-4 | Basic - Build-up of grease/dust/debris on hood filters. | |
| 08B-45-4 | Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. | |
| 10-17-4 | Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** | |
| 10-20-4 | Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** | |
| 10-07-4 | Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop water 77F **Corrected On-Site** | |
| 21-06-4 | Basic - Paper towel used as liner for food container. Sushi area | |
| 02D-01-5 | Basic - Working containers of food removed from original container not identified by common name. Sugar, salt, flour, etc | |
| 03A-02-4 | High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.thai Roll (70°F - Cold Holding); flying tiger roll (67°F - Cold Holding); Beef (45°F - Cold Holding) after one hour on the buffet. Corrective action: placing all cold items on the buffet on a time plan | |
| 22-55-4 | High Priority - Pots or other cooking equipment not being sanitized. | |
| 08A-10-4 | High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw fish above sauces **Corrected On-Site** | |
| 08A-21-4 | High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef above raw pork | |
| 01C-03-4 | Intermediate - Clam/mussel/oyster tags not marked with last date served. | |
| 01C-02-4 | Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. | |
| 02A-01-4 | Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** |
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Food-Licensing Inspection | 09/24/2015 | Met Inspection Standards During This Visit |
1 | 0 | 0 |
| Violation | Observation | |
| 29-42-4 | High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. |
Definitions
- High Priority food service violations are those which could contribute directly to a foodborne illness or injury. High Priority lodging violations are those which could pose a direct or significant threat to the public health, safety, or welfare.
- Intermediate food service violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Intermediate lodging violations are those which relate to specific actions, equipment or procedures that contribute to the occurrence of a high priority violation if left unaddressed.
- Basic violations are those which are considered best practices to implement.
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