Colima Sushi
2724 5th St West, Lehigh Acres, FL 33971 · Mobile Food Dispensing Vehicle · License 4651483
What drove the grade
Establishment operating with no potable running water.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection4 high priority (3 fixed by the Aug 28 follow-up, 1 fixed on the spot)-12
- Safety score88
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 visitAug 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. On counter near triple sink, cooked rice (93°F - Hot Holding) for 5 hours per operator. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. In glass door reach-in cooler cooked shrimp and beef sushi (58°F - Cooling); cooked shrimp and krab sushi (62°F - Cooling); cooked steak sushi (67°F - Cooling); imitation krab sushi (59°F - Cooling) for 5 hours per operator.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On counter near triple sink, cooked rice (93°F - Hot Holding) for 5 hours per operator.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
In glass door reach-in cooler cooked shrimp and beef sushi (58°F - Cooling); cooked shrimp and krab sushi (62°F - Cooling); cooked steak sushi (67°F - Cooling); imitation krab sushi (59°F - Cooling) for 5 hours per operator.
Code 27, Water source: Establishment operating with no potable running water.
Operator had turned off water to unit. Spoke with operator regarding need for running potable water at all times of operation. Operator turned water back on, and left water on.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.