Mizuki Japanese Cuisine
16960 Alico Mission Way Ste 102, Fort Myers, FL 33908 · Permanent Food Service · License 4607730
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection3 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 4 basic (2 repeats)-17
- Safety score83
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 visitAug 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed tofu 51°F cold hold, krab 52°F cold hold less than 4 hours. Operator placed foods in ice bath.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored clean equipment.
Operator placed chemicals in proper location.
Fixed on the spot
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed chlorine concentration at 200+ppm. Operator redid sanitizer. Rechecked concentration at 100 ppm.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed plastic container stored inside front handwash sink at sushi bar. Operator removed cup.
Fixed on the spot
Basic4
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense sesame seeds.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Educated operator on importance of storing wiping cloths in sanitizer.
Repeat violation
Wiping cloth sanitizing solution stored on the floor.
Educated operator on keeping sanitizer bucket off of floor. Operator placed bucket onto three compartment sink.
Fixed on the spotRepeat violation
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.