Ginza Sushi
4429 Cleveland Ave Unit 170, Fort Myers, FL 33901 · Permanent Food Service · License 4607062
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control.
How the score was calculated
- Starting score100
- Violations at the Aug 28 routine inspection5 high priority (3 fixed on the spot), 3 intermediate, 8 basic-38
- Complaint after follow-up on Sep 1Counts in full until a follow-up finds the problems fixed-20
- Safety score42
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 1, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
11 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw shrimp - 43°F, cooked beef - 46°F, cooked noodles - 46°F, and cooked shrimp tempura - 46°F in walk in cooler. Observed whitefish - 40°F, Krab - 39°F, and cooked mussel - 40°F at walk in cooler at sushi area. One reach in cooler is not in use due to need for replacement.
Administrative complaint
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control.
More time given
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
More time given
Intermediate3
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in sushi area.
More time given
No soap provided at handwash sink.
More time given
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
More time given
Basic5
Code 08, Food protection and cross-contamination: Stored food not covered.
More time given
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink in sushi area used by food employees.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
More time given
- First visitAug 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed whitefish (46°F - Cold Holding); Krab (45°F - Cold Holding); salmon (46°F - Cold Holding) in walk in cooler. The items were prepped less than 4 hours prior. The operator turned down temperature of walk in. Observed raw tuna (47°F - Cold Holding); raw salmon (47°F - Cold Holding); Krab (46°F - Cold Holding); raw whitefish (47°F - Cold Holding); cooked shrimp (46°F - Cold Holding) at reach in coolers at sushi area. The items were prepped less than 4 hours prior. The operator relocated to another cooler. Observed raw chicken (52°F - Cold Holding) in reach in cooler on cook line, the operator reportioned to below fill line.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed miso soup (128°F - Hot Holding) at server wait station, the operator turned up the temperature.
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.
Observed rice and pooled eggs at cook station with no time mark. Observed tempura fried items at sushi area with no time mark.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw fish stored over cooked vegetables in walk in cooler.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed spray bottle of cleaner stored with spices at cook line. The operator removed the item.
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in sushi area.
No soap provided at handwash sink.
Observed no soap at handwash sink in server wait station, or sushi bar.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed unlabeled spray bottle on cook line.
Basic8
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed breaded fish uncovered in walk in freezer.
Food stored on floor.
Observed bucket of soy sauce stored on floor at cook line, the operator relocated the item. Observed boxes of raw beef on floor in kitchen.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed multiple cutting boards in establishment with heavy cut marks, no longer smooth and easily cleanable.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed buildup in both ice machines in kitchen.
Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
Observed clean cups next to handwash sink exposed to splash, the operator relocated the cups.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink in sushi area used by food employees.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Floor behind sushi counter and in kitchen heavily soiled.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry, the operator hung them to dry.
Fixed on the spot
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.