MIZUKI JAPANESE CUISINE
16960 ALICO MISSION WAY STE 102, FORT MYERS 33908
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 9 health inspection reports
All Inspection Reports
Inspection on 2/13/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/13/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/12/2025
High Priority
3
Intermediate
1
Basic
6
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Observed packaged frozen tuna not opened. Stop Sale. Educated operator on importance of opening packages. Operator discarded packages. Corrected On-Site Repeat Violation Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed water. Corrected On-Site Warning
- 33-16-4:Basic - Open dumpster lid. Educated operator on keeping dumpster lid closed. Repeat Violation Warning
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons and forks. Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator placed cloth in sanitizing solution. Corrected On-Site Warning
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Operator placed container off of floor. Corrected On-Site Warning
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw frozen shrimp stored over packages of frozen dumplings in walk in freezer. Educated operator on proper separation of raw animal foods. Operator placed raw shrimp on bottom shelf. Corrected On-Site Repeat Violation Warning
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary ammonium concentration at 400+ppm. Operator redid sanitizer. Rechecked concentration at 300 ppm. Corrected On-Site Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used as a dump sink. Educated operator on hand wash sink only. Repeat Violation Warning
Food safety inspection conducted on 2/12/2025 revealed 10 total violations (3 high priority, 1 intermediate, 6 basic).
Inspection on 2/7/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/7/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/6/2025
High Priority
6
Intermediate
2
Basic
8
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface with raw meats in reach in cooler at cookline. Warning
- 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. Operator removed fish from packaging. Corrected On-Site Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris underneath shelving in storage area near restrooms. Warning
- 33-16-4:Basic - Open dumpster lid. Warning
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Sushi bar. Operator inverted containers. Corrected On-Site Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed packages of frozen raw shrimp thawing at room temperature. Operator turned on cool running water. Corrected On-Site Warning
- 36-27-5:Basic - Wall around hand wash sink at sushi bar soiled with accumulated grease, food debris. Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour bin. Operator labeled container. Corrected On-Site Warning
- 41-07-4:High Priority - Container of medicine improperly stored by food items. Operator removed medicine. Corrected On-Site Warning
- 12A-13-4:High Priority - 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 cleaning soiled surfaces and not washing hands before working with food again. Observed employee working with cell phone and not washing hands before working with food. Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with spinach. Operator placed spinach in food grade container Corrected On-Site Warning
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged frozen raw salmon stored over precooked package octopus cakes. Operator placed raw salmon in proper location. Corrected On-Site 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 packaged cooked dumplings. Operator placed raw shrimp on bottom shelf. Corrected On-Site Warning
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach on wall near at sushi bar and 1 live roach inside hand wash sink at sushi bar. Warning
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing sponge in hand wash sink at kitchen entrance. Warning
Food safety inspection conducted on 2/6/2025 revealed 16 total violations (6 high priority, 2 intermediate, 8 basic).
Inspection on 11/5/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris underneath hand wash sink at sushi bar.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Forks at wait station.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored by clean food equipment. Operator removed chemical. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at bar blocked by cart. Educated operator on maintaining hand wash sink accessible. Repeat Violation
Food safety inspection conducted on 11/5/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 8/13/2024
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Operator secured tanks. Corrected On-Site
- 12B-12-5:Basic - 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. Operator removed employee beverage. 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 beef stored above raw shrimp. Operator switched containers. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at sushi bar blocked by buckets. Operator removed buckets. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled at sushi bar. Operator labeled bottle. Corrected On-Site
Food safety inspection conducted on 8/13/2024 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 1/4/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/4/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/18/2023
High Priority
4
Intermediate
0
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
- 33-19-4:Basic - Full text of violation Warning
- 33-16-4:Basic - Open dumpster lid. Warning
- 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 called technician and has three compartment sink set up with quaternary ammonium concentration at 300 ppm. **Corrective Action Taken** Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with cabbage. Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed quaternary ammonium concentration at 400+ppm. Operator drained sanitizer and added more water. Rechecked concentration at 300ppm. Corrected On-Site Warning
Food safety inspection conducted on 12/18/2023 revealed 7 total violations (4 high priority, 0 intermediate, 3 basic).
Inspection on 9/6/2023
High Priority
4
Intermediate
6
Basic
9
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Bar.
- 12B-12-5:Basic - 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.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed food stored on floor in walk in freezer.
- 42-02-4:Basic - Improper storage of maintenance equipment that interferes with cleaning.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Sushi bar.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop. Operator removed water. Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt/sugar container.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Observed knife used to cut raw beef not washed and sanitized. Do not use equipment/utensils not properly sanitized. Educated operator on on proper sanitization. Operator washed knife in dishmachine. 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 raw packaged beef stored with raw chicken in reach in cooler at cook line. Operator took out raw beef. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked eel 48F cold hold, tuna 49F cold hold less than 4 hours in sushi bar reach in cooler. Operator turned down reach in cooler. Observed tofu 50F cold hold less than 4 hours. Operator placed tofu in bottom shelf. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Sushi rice 89F hot hold less than 4 hours. Operator will use time as a public health control for sushi rice. **Corrective Action Taken**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with written procedures. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic jug stored in hand wash sink at bar. Operator removed plastic jug. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in beverage/wait station. Operator placed paper towels at hand wash sink. Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator completed forms before leaving inspection. Corrected On-Site
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Missing date of training.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled bottles. Corrected On-Site
Food safety inspection conducted on 9/6/2023 revealed 19 total violations (4 high priority, 6 intermediate, 9 basic).