SHIMA
Del Prado Boulevard South
Cape Coral, Florida, 33990
Lee County County
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/19/2025
High Priority
1
Intermediate
1
Basic
3
Total
5
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water by the ice machine
- 14-11-5:Basic - Ice machine in disrepair.
- 33-16-4:Basic - Open dumpster lid.
- 08A-05-6:High Priority - Raw fish stored over/not properly separated from ready-to-eat food, grapefruit and fish cakes in stand up unit
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 3/19/2025 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 10/24/2024
High Priority
2
Intermediate
3
Basic
1
Total
6
Inspection Details:
- 14-11-5:Basic - Ice machine is not working.
- 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. 0 ppm chlorine COS 100 ppm chlorine Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 90 F in warmer overnight. Discarded the owner Jr.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Knives stored in handwashing sink in dish room
- 31B-03-4:Intermediate - No soap provided at handwash sink.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 10/24/2024 revealed 6 total violations (2 high priority, 3 intermediate, 1 basic).
Inspection on 4/11/2024
High Priority
3
Intermediate
4
Basic
5
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense panko
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site
- 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. Chlorine at 0 ppm. Technician was called for service and triple sink was set up to sanitize clean dishes. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical , butane, improperly stored with food on shelf.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On triple sink
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dirty Utensils in hand-wash sink.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw Sushi items on menu not identified as raw.
- 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. Corrected On-Site
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 4/11/2024 revealed 12 total violations (3 high priority, 4 intermediate, 5 basic).
Inspection on 11/3/2023
High Priority
4
Intermediate
2
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Eco lab was called for service on the dish machine. Triple sink is used until Machine is repaired.
- 12B-14-4:Basic - Employee beverage container in ice machine/ice bin. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. under bean sprouts Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 82F overnight
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 82F more than 4 hours below 135F
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw items not identified on menu
- 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.
Food safety inspection conducted on 11/3/2023 revealed 9 total violations (4 high priority, 2 intermediate, 3 basic).