MAKS ASIAN KITCHEN AND SUSHI
13650 FIDDLESTICKS BLVD #206, Fort Myers FL 33912 · 239.985.9632
Last inspected Mar 2, 2026 · 6 visits since February 2024
APR 24
SEP 24
FEB 25
JAN 26
MAR 26
▼ IMPROVING
5 inspections trending up, 12 points better than where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024032280 | Apr 30, 2024 | Jun 20, 2024 | $200 |
Inspection history
6 visits, newest first
Mar 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw frozen chicken stored over raw frozen fish in walk in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed plates of raw tuna stored over imitation krab in walk in cooler. Educated operator on proper storage of raw foods. Operator placed krab in proper location.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse gauge on dishmachine.
Wiping cloth sanitizing solution stored on the floor. Operator placed sanitizer bucket off of floor.
Jan 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
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.
Food stored on floor. Under pass through window, boxes sauce packets stored on ground under shelf. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 68F water with spoons in sushi bar. Operator removed.
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
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.
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.
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.
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.
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.
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.
Sep 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
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.
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.
Handwash sink used for purposes other than handwashing. Blocked with cart and equipment by dishwashing area. Operator cleared sink for use.
Accumulation of debris on top sides of warewashing machine.
Carbon dioxide/helium tanks not adequately secured. One outside back door. Operator chained the tank.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. On cook line Sanitizer Bucket (Quaternary 75ppm).
Apr 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
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.
No soap provided at handwash sink behind the front counter. The operator provided soap for the hand sink.
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.
Buildup of food debris/soil residue on reach in cooler door handles.
Cloth used as a food-contact surface. Observed wiping cloths in contact with egg rolls in the walk in freezer.
Employee beverage container on a food preparation table near the reach in cooler on the cook line. The operator properly stored the beverages.
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.
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.
Wiping cloth sanitizing solution stored on the floor behind the front counter. The operator properly stored the sanitizer bucket.
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
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.
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.
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.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.