MIZUKI JAPANESE CUISINE
16960 ALICO MISSION WAY STE 102, Fort Myers FL 33908 · 239-225-9037
Last inspected Aug 17, 2026 · 12 visits since September 2023
FEB 25
FEB 25
AUG 25
NOV 25
AUG 26
▼ IMPROVING
5 inspections trending up, 36 points better than where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Aug 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu 51F cold hold, krab 52F cold hold less than 4 hours. Operator placed foods in ice bath.
Toxic substance/chemical improperly stored clean equipment. Operator placed chemicals in proper location.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200+ppm. Operator redid sanitizer. Rechecked concentration at 100 ppm.
Handwash sink used for purposes other than handwashing. Observed plastic container stored inside front handwash sink at sushi bar. Operator removed cup.
Show the remaining 4 findings ▾
Bowl or other container with no handle used to dispense sesame seeds.
In-use knife/knives stored in cracks between pieces of equipment.
Wet wiping cloth not stored in sanitizing solution between uses. Educated operator on importance of storing wiping cloths in sanitizer.
Wiping cloth sanitizing solution stored on the floor. Educated operator on keeping sanitizer bucket off of floor. Operator placed bucket onto three compartment sink.
Nov 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with spinach. Educated operator on using food grade bags. Operator switched to food grade bag.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink.
No hot running water at three-compartment sink. Observed no hot water on left side of three compartment sink. Educated operator on fixing three compartment sink.
Spray bottle containing toxic substance not labeled in dishwash area. Operator labeled bottle.
Garbage can located outside has no lid or lid open/broken.
Ice scoop handle in contact with ice. Operator fixed ice scoop.
Wet wiping cloth not stored in sanitizing solution between uses. Educated operator on storing wiping cloths in sanitizer. Operator placed wet wiping cloth in sanitizer.
Wiping cloth sanitizing solution stored on the floor. Operator placed bucket up off floor.
Aug 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
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 changed sanitizer. Rechecked concentration at 100 ppm.
Nonfood-grade bags used in direct contact with eggplants in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw chicken stored over eggplants in walk in cooler. Operator placed container of raw chicken on bottom shelf.
Handwash sink used for purposes other than handwashing. Observed front bar hand wash sink used to store towels. Educated operator on hand wash only. Operator removed towels.
No hot running water at three-compartment sink. Observed no hot water on left side of three compartment sink.
Bathroom facility not clean. Observed buildup of debris along walls in men's restroom.
Bowl or other container with no handle used to dispense rice.
Garbage can located outside has no lid or lid open/broken.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Educated operator on not storing utensils in standing water. Operator removed water and utensils.
Wet wiping cloth not stored in sanitizing solution between uses. Educated operator on the importance of storing wet wiping cloths in sanitizer.
Feb 13, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 12, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
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.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary ammonium concentration at 400+ppm. Operator redid sanitizer. Rechecked concentration at 300 ppm.
Handwash sink used for purposes other than handwashing. Observed hand wash sink used as a dump sink. Educated operator on hand wash sink only.
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.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed water.
Open dumpster lid. Educated operator on keeping dumpster lid closed.
Silverware/utensils stored upright with the food-contact surface up. Spoons and forks.
Wet wiping cloth not stored in sanitizing solution between uses. Operator placed cloth in sanitizing solution.
Wiping cloth sanitizing solution stored on the floor. Operator placed container off of floor.
Feb 7, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 6, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 16 recorded, 6 high priority.
6 High priority2 Intermediate8 Basic
Show 16 findings ▾
Container of medicine improperly stored by food items. Operator removed medicine.
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.
Nonfood-grade bags used in direct contact with spinach. Operator placed spinach in food grade container
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.
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.
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.
Food thermometer(s) not calibrated according to manufacturer's specifications.
Handwash sink used for purposes other than handwashing. Observed employee rinsing sponge in hand wash sink at kitchen entrance.
Cloth used as a food-contact surface with raw meats in reach in cooler at cookline.
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.
Floor soiled/has accumulation of debris underneath shelving in storage area near restrooms.
Open dumpster lid.
Single-service articles not stored inverted or protected from contamination. Sushi bar. Operator inverted containers.
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.
Wall around hand wash sink at sushi bar soiled with accumulated grease, food debris.
Working containers of food removed from original container not identified by common name. Flour bin. Operator labeled container.
Nov 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Toxic substance/chemical improperly stored by clean food equipment. Operator removed chemical.
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.
Floor soiled/has accumulation of debris underneath hand wash sink at sushi bar.
Ice scoop handle in contact with ice.
Silverware/utensils stored upright with the food-contact surface up. Forks at wait station.
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
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.
Handwash sink not accessible for employee use at all times. Observed hand wash sink at sushi bar blocked by buckets. Operator removed buckets.
Spray bottle containing toxic substance not labeled at sushi bar. Operator labeled bottle.
Carbon dioxide/helium tanks not adequately secured. Operator secured tanks.
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.
Jan 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
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.
Nonfood-grade bags used in direct contact with cabbage.
Operating with an expired Division of Hotels and Restaurants license.
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.
Equipment and utensils not properly air-dried - wet nesting.
Full text of violation
Open dumpster lid.
Sep 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
4 High priority6 Intermediate9 Basic
Show 19 findings ▾
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.
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.
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.
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.
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.
Handwash sink used for purposes other than handwashing. Observed plastic jug stored in hand wash sink at bar. Operator removed plastic jug.
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.
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.
Records/documents for required employee training do not contain all of the required information. Missing date of training.
Spray bottle containing toxic substance not labeled. Operator labeled bottles.
Carbon dioxide/helium tanks not adequately secured. Bar.
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.
Food not stored at least 6 inches off of the floor. Observed food stored on floor in walk in freezer.
Improper storage of maintenance equipment that interferes with cleaning.
In-use knife/knives stored in cracks between pieces of equipment. Sushi bar.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop. Operator removed water.
Single-service articles not stored inverted or protected from contamination.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Salt/sugar container.
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.