Sushi Sake
12901 McGregor Blvd Unit 23, Fort Myers, FL 33919 · Permanent Food Service · License 4607466
What drove the grade
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind establishment.
How the score was calculated
- Starting score100
- Violations at the Sep 18 routine inspection3 high priority (2 fixed on the spot, 1 repeat), 5 intermediate (2 fixed on the spot, 2 repeats), 1 basic-30
- Safety score70
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 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 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 Raw salmon 51°F cold hold, raw tuna 52°F cold hold less than 4 hours. Operator states just prepped fish. Operator turned reach coolers down.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed repackaged raw frozen chicken stored over ready to eat frozen cheesecake cups. Operator placed raw chicken on bottom shelf.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind establishment.
Educated operator on importance of having vacuum breaker.
Repeat violation
Intermediate5
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed soiled cups stored inside handwash sink at sushi bar. Educated operator on handwash sink only. Operator removed cups.
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink at cook line.
Operator placed paper towels at handwash sink.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottles containing toxic substance not labeled in kitchen.
Educated operator on importance of labeling.
Repeat violation
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
Observed 6 food handling employees on duty during inspection. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic1
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed frozen fish thawing in standing water.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.