Xixi Hibachi and Sushi

8750 Gladiolus Dr 13, Fort Myers, FL 33908 · Permanent Food Service · License 4607968

Official report

out of 100

Grade F

Safety score 23 of 100

Latest visit: Oct 14, 2026 (3 weeks ago)

What drove the grade

Single-service containers not constructed with the required characteristics.High priority, repeat · 19 other violations

How the score was calculated

Starting score100
Violations at the Aug 14 routine inspection
7 high priority (5 fixed on the spot, 2 repeats), 6 intermediate (1 fixed on the spot, 1 repeat), 7 basic (1 repeat)
-57
Complaint after follow-up on Oct 14
Counts in full until a follow-up finds the problems fixed
-20
Safety score23

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

Inspection history

1 inspection · 2 visits

Aug142026

Routine inspection

20 violations found · Inspector came back once

Follow-up visitOct 14, 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.
1 violation still not corrected:
- 1 Intermediate
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  Observed No proof of required state approved employee training provided for any employees.
Official report, on the Florida DBPR website
First visitAug 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
- 7 High priority
- 6 Intermediate
- 7 Basic
What the inspector cited
High priority7
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed krab 52°F cold hold, raw chicken 50°F cold hold more than 4 hours. Stop Sale. Operator discarded foods.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed container of raw chicken stored over container of raw beef. Educated operator on separation of raw foods. Operator switched containers.
  Fixed on the spotRepeat violation
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed container of raw chicken between raw shrimp and raw beef. Operator placed raw chicken in proper place.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee picking up item from floor and not washing hands before working with food. Educated employees. Employees washed hands.
  Fixed on the spot
  Employee washed hands with no soap.
  Observed employee not washing hands properly, not taking gloves off to wash hands, and not using soap. Operator educated employee to wash hands.
  Fixed on the spot
- Code 25, Single-service items: Single-service containers not constructed with the required characteristics.
  Observed single-use plastic containers being used to store raw fish. Educated operator on not using single-use containers.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Spray hose at mop sink lower than flood rim of sink.
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed cooked chicken not date marked in walk in cooler.
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Observed employee washing hands at three compartment sink.
- Code 16, Dishwashing facilities and test kits: No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Educated operator on having test strips.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed soiled cloth stored inside handwash sink at front service area. Operator removed cloth.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic7
- Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with soiled apron.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Operator placed wiping cloths in sanitizer.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Walk-in cooler interior/shelves have accumulation of soil residues/mold-like substance.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt on kitchen entrance curtains.
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Observed single-use gloves reused. Operator discarded gloves.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris underneath cooking equipment along walls in kitchen.
  Educated operator on routine cleaning.
  Repeat violation
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.
Stop sale: An order that the food can’t be sold or served.