Q Q Hana Sushi Hibachi Express
535 Pine Island Rd Ste D, N Fort Myers, FL 33903 · Permanent Food Service · License 4605545
What drove the grade
Observed: Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Jul 16 complaint inspection2 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot, 2 repeats), 5 basic (2 repeats)-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Licensing inspection
- First visitSep 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.
No violations found.
Official report, on the Florida DBPR website
Earlier inspections 1
C78Complaint inspection10 violations, 2 high priority Warning issued
- First visitJul 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Observed: Dented/rusted cans present.
See stop sale. Observed 1 deeply dented 5 lb can of Panda Brand Oyster sauce on dry storage shelf. Operator removed can from circulation. Priority: High Priority
Fixed on the spot
Code 08, Food protection and cross-contamination: Observed: Raw animal food stored over or with unwashed produce.
Observed raw scallops stored over unwashed cut button mushrooms in walk in cooler. Operator moved scallops below produce. Priority: High Priority
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: Observed: Handwash sink not accessible for employee use at all times.
Observed hand washing sink at end of cook line blocked with metal pans inside basin. Operator removed items. Priority: Intermediate
Fixed on the spotRepeat violation
Observed: No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand washing sink at end of cook line. Operator refilled towels. Priority: Intermediate
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Observed: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed Certified Food Manager certificate expired 06/23/2026 Gang Wang. Priority: Intermediate
Basic5
Code 06, Food properly thawed: Observed: Time/temperature control for safety food thawed in an improper manner.
Observed frozen beef tenderloin thawing at room temperature in kitchen next to walk in freezer. Priority: Basic
Code 08, Food protection and cross-contamination: Observed: Food stored on floor.
Observed case of boiled eels on floor of walk in freezer and a case of corn on the cob stored on floor of walk in cooler. Operator moved to shelves. Priority: Basic
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Observed: Bowl or other container with no handle used to dispense food.
Observed plastic to go container with no handle used as a scoop in bulk bag of dried rice in dry storage. Operator removed item. Priority: Basic
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Observed: Buildup of food debris/soil residue on equipment door handles.
Observed buildup of food debris on reach in cooler door handles of unit closest to dining room on cook line. Priority: Basic
Code 36, Floors, walls, ceilings and ventilation: Observed: Floor soiled/has accumulation of debris.
Observed buildup of grease and food debris under cook line equipment. Priority: Basic
Reporting only1
Code 46, Exits: Observed: Marked exit/path to marked exit blocked.
For reporting purposes only. Observed bucket blocking rear fire exit in restroom hallway. Operator removed item. Priority: Reporting
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.