Yellowfin Sushi and Sake Bar

1306 Cape Coral Pkwy E, Cape Coral, FL 33904 · Permanent Food Service · License 4607009

Official report

out of 100

Grade A

Safety score 91 of 100

Latest visit: Oct 29, 2026 (9 days ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 3 other violations

How the score was calculated

Starting score100
Violations at the Oct 29 routine inspection
2 high priority (fixed on the spot), 2 basic (1 repeat)
-9
Safety score91

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Oct292026

Routine inspection

4 violations found

First visitOct 29, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
- 2 High priority
- 2 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed container of raw shrimp stored over ready to eat dressing. Operator placed raw shrimp in proper location.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Observed chlorine concentration at 400+ppm. Redid sanitizer. Rechecked concentration at 100 ppm.
  Fixed on the spot
Basic2
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Educated operator on importance of storing wet wiping cloths in sanitizer.
  Fixed on the spotRepeat violation
  Wiping cloth sanitizing solution stored on the floor.
  Operator placed container off of floor.
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Jul222026C70Complaint inspection15 violations, 4 high priority No follow-up needed

First visitJul 22, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
15 violations found:
- 4 High priority
- 3 Intermediate
- 8 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed Rice 131°F hot hold less than 4 hours. Operator turned up heat element.
  Fixed on the spot
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  Observed sushi rice less than 4 hour with no time mark. Operator placed time mark on rice.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Educated operator. Operator educated employee. Employee washed hands.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: 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. Observed chlorine concentration at 0 ppm. Operator changed sanitizer. Rechecked concentration at 100 ppm.
  Fixed on the spot
Intermediate3
- Code 05, Thermometers provided and accurate: Food thermometer(s) not calibrated according to manufacturer's specifications.
  No probe thermometer provided to measure temperature of food products.
  Educated operator on importance of having probe thermometer.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed container of onions stored in handwash sink at sushi bar. Operator removed onions.
  Fixed on the spot
Basic8
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Operator removed knife.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses at wait station.
  Educated operator on keeping wet wiping cloths in sanitizer.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior roof of microwave oven at cook line has accumulation of black substance/grease/food debris.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris on sides of stove and flat-top grill.
- Code 25, Single-service items: Single-service articles improperly stored on floor in outside dry storage shed.
  Single-service articles not stored inverted or protected from contamination.
  Operator inverted containers at sushi bar.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris behind prep table near ice machine.
- Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
  Observed drill stored on sheving near food items. Operator removed drill. Observed buildup of equipment outside behind kitchen exit.
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.