DirtyFLRestaurant Inspection Data

MAKS ASIAN KITCHEN AND SUSHI

MAKS ASIAN KITCHEN AND SUSHI in FORT MYERS has 6 health inspections on record with an overall food safety rating of 2.2/5. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 6 reports on file

13650 Fiddlesticks Boulevard
Fort Myers, Florida, 33912
Lee County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 6 health inspection reports

All Inspection Reports

3/2/2026· 1w ago

Inspection #: 3688563

Inspection Completed - No Further Action

1/5/2026· 2mo ago

Visit ID: 10933907

Met Inspection Standards

1 high, 2 basic

  • 08B-38-4:Basic - Food stored on floor. Under pass through window, boxes sauce packets stored on ground under shelf. Operator removed. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 68F water with spoons in sushi bar. Operator removed. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In both walk-in coolers and cook line reach-in cooler, raw scallops over cooked broccoli, raw chicken over broccoli, raw fish over ready-to-eat sauces. Operator separated all foods for proper food storage. Corrected On-Site

2/18/2025· 1y ago

Visit ID: 8988923

Met Inspection Standards

3 high, 3 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Reduced-oxygen packaging tuna with label still in sealed packaging, stored overnight, fully thawed, in walk-in cooler. See stop sale.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In sushi bar, employee drink in corner of food prep area, open employee beverage in reach-in cooler, and open water bottle under prep area next to clean utensils.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents with heavy accumulation of grease. Under wok cooking stove, non food particles of table with heavy accumulation of grease, food debris.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed fish and sushi rolls lined with paper towels, operator unable to provide proof of food grade material at time of inspection. Spoke with operator about verifying food grade materials for food contact surfaces. Repeat Violation
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server clear dirty glasses from table, handle bowl with food and wrapped sushi roll, no handwash. Spoke with operator regarding proper, operator discussed with employee. Observed proper handwashing from servers for remainder of inspection. **Corrective Action Taken**
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Reduced-oxygen packaging tuna with label still in sealed packaging, stored overnight, fully thawed, in walk-in cooler.

9/25/2024· 1y 5mo ago

Visit ID: 8754172

Met Inspection Standards

2 high, 1 int, 3 basic

  • 16-21-4:Basic - Accumulation of debris on top sides of warewashing machine.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. One outside back door. Operator chained the tank. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. On cook line Sanitizer Bucket (Quaternary 75ppm).
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. In walk-in cooler for sushi observed non food grade paper towel lining containers of vegetables.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cooked rice on cook line held using time as a public health control with written per operator for three hours, no time mark. Operator added time mark for discard. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Blocked with cart and equipment by dishwashing area. Operator cleared sink for use.

4/30/2024· 1y 10mo ago

Visit ID: 8617078

Follow-up Inspection Required

1 high, 1 int, 7 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a metal bowl with no handle used as a scoop for flour on the cook line. The operator removed the bowl. Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on reach in cooler door handles.
  • 21-05-5:Basic - Cloth used as a food-contact surface. Observed wiping cloths in contact with egg rolls in the walk in freezer.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table near the reach in cooler on the cook line. The operator properly stored the beverages. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed a box of kani stored on the floor in the walk in freezer. Observed multiple plastic containers of food stored on the floor throughout the kitchen. The operator properly store the foods. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees behind the front counter. The operator provided a sign for the hand sink. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor behind the front counter. The operator properly stored the sanitizer bucket. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over cooked broccoli in the walk in cooler. Observed raw cod stored over cooked chicken in the walk in cooler. The operator properly stored the above raw foods. Corrected On-Site Repeat Violation Admin Complaint
  • 31B-03-4:Intermediate - No soap provided at handwash sink behind the front counter. The operator provided soap for the hand sink. Corrected On-Site

2/21/2024· 2y ago

Visit ID: 8366411

Met Inspection Standards

2 high, 1 int

  • 08A-05-6:High Priority - Raw and raw ready-to-eat animal food stored over/not properly separated from ready-to-eat food. In sushi walk-in cooler, raw quail eggs over cooked krab, seared rare tuna over ready-to-eat cooked krab. Discussed proper food protection in sushi storage areas with operator, operator began rearranging cooler. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line counter: cooked rice (58F - Cold Holding) for 2 hours per operator. Operator returned rice to cooler. **Corrective Action Taken**
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Three menu items containing smelt roe, per operator served raw, not marked as raw on menu. Operator asked employee to update menus with asterisk at time of inspection to denote items as raw. At end of inspection, menus given to customers were all updated. **Corrective Action Taken**