DirtyFLRestaurant Inspection Data

YELLOWFIN SUSHI AND SAKE BAR

YELLOWFIN SUSHI AND SAKE BAR located in CAPE CORAL has undergone 4 health department inspections, achieving a 2.4/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 4 reports on file

1306 CAPE CORAL PKWY E, CAPE CORAL 33904

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 4 health inspection reports

All Inspection Reports

1/12/2026· 1mo ago

Visit ID: 13609611

Met Inspection Standards
  • N/A:No Violations Were Observed

1/9/2026· 2mo ago

Visit ID: 13604613

Follow-up Inspection Required

3 high, 4 int, 5 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored over foods served to public in walk in cooler. Operator moved employee food to proper location. Corrected On-Site Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed keys stored on top of shelving near clean food equipment. Operator removed keys. Corrected On-Site Warning
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Cook line. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw frozen salmon thawing at room temperature. Operator placed raw salmon in cooler to thaw. Corrected On-Site Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning
  • 01B-07-4:High Priority - Food with mold-like growth on miso. See stop sale. Operator discarded miso. **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw shrimp stored over ready to eat sauces in walk in cooler. Educated operator on proper storage of raw foods. Operator placed sauces in proper location. Corrected On-Site Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Butter 45F cold hold, raw shrimp 47F cold hold, cooked rice 47F cold hold less than 4 hours. Note: operator states just prepped foods. Educated operator on maintaining temperature at 41F or below Operator turned walk in cooler. Repeat Violation Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink at sushi bar blocked by package of fish. Operator removed fish. Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink used to fill container. Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked rice not date marked in walk in cooler. Operator date marked rice. Corrected On-Site Warning

12/17/2025· 2mo ago

Visit ID: 13512287

Met Inspection Standards

3 high, 2 basic

  • 21-05-5:Basic - Cloth used as a food-contact surface with vegetables in walk in cooler. Operator removed cloth. Corrected On-Site
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm. Operator primed sanitizer. Rechecked concentration at 100 ppm. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored over raw shrimp. Operator switched containers. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Butter 47F cold hold, cut cabbage 47F cold hold less than 4 hours in walk in cooler. Note: operator states. employees prepping foods. Operator turned down walk in cooler. **Corrective Action Taken**

9/4/2025· 6mo ago

Visit ID: 10886808

Met Inspection Standards

1 high, 4 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 22-20-5:Basic - Accumulation of gray-like substance in the interior of the ice machine/bin.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling around vent in men's restroom.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut melon 45F cold hold, raw beef 45F cold hold less than 4 hours. Operator turned down reach in cooler. Note: operator just prepped foods. **Corrective Action Taken**