Blu Sushi
13451 McGregor Blvd #23, Fort Myers, FL 33919 · Permanent Food Service · License 4605535
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection1 high priority (fixed on the spot), 4 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 17, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
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 bar 0 ppm. Operator primed sanitizer and called technician. Rechecked concentration at 25ppm. Observed chlorine concentration at 0 ppm. Operator changed and primed sanitizer. Rechecked concentration at 100 ppm.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Operator placed employee food on bottom shelf in walk in cooler.
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Coffee filters.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Handwash sink inside accessible bathroom. Operator placed handwash sign at handwash sink.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris underneath dishmachine, underneath shelving inside walk in freezer, and underneath unused ice bin at end of bar.
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.