ROCK'N SUSHI
11940 FAIRWAY LAKES DR STE 2 & 3, Fort Myers FL 33913 · 239-561-6566
Last inspected Mar 25, 2026 · 9 visits since February 2024
MAY 24
SEP 24
JAN 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired on 12/1/2023.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2017041366 | Jul 11, 2017 | Sep 14, 2017 | $600 |
| 7--2015013281 | Mar 10, 2015 | Apr 15, 2015 | $200 |
Inspection history
9 visits, newest first
Mar 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Single-service articles not stored inverted or protected from contamination. Cook line.
Aug 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 6 high priority.
6 High priority2 Intermediate0 Basic
Show 8 findings ▾
Non-food grade paper/paper towel used as liner for food container. In sushi bar used to line vegetables wrapped in plastic wrap.
Raw animal food stored in same container as ready-to-eat food. In back storage rooms fish reach-in cooler, raw fish and raw salmon in same container as cooked egg and cooked shrimp, also in sushi bar. Operator separated.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Imitation krab salad labeled 7/29/25 in storage area fish reach-in cooler, today is 8/7/25.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Imitation krab salad labeled 7/29/25 in storage area fish reach-in cooler, today is 8/7/25.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Storage area reach-in cooler in back:; cream cheese (47F - Cold Holding); bean sprouts (48F - Cold Holding); tofu (45F - Cold Holding) stored overnight per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Storage area reach-in cooler in back:; cream cheese (47F - Cold Holding); bean sprouts (48F - Cold Holding); tofu (45F - Cold Holding) stored overnight per operator.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment has begun non continuous cooking of beef, observed in tall reach-in cooler main kitchen closer to cook line, not indicated in written procedures at present. Operator states staff should be fulling cooking this food rather than engaging in partial cooking.
Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Partially cooked chicken in cook line reach-in cooler not labeled as indicated in written plan.
Jan 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On lunch menu, sushi items containing raw fish per operator not marked as raw. At time of inspection, operator began marking menus with asterisk to denote raw items.
Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Operator is not properly marking chicken undergoing this process.
Accumulation of debris on top sides of warewashing machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In sushi bar, employee backpack and drink with box vinegar for restaurant.
Sep 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Gaskets ripped cook line cooler left side.
Sep 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 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. Dishwasher (Chlorine 10ppm) after running and priming three times. Operator called technician and set up manual sanitation in trip,e sink,
Establishment conducts non-continuous cooking of raw animal foods without written procedures. Provided operator form via email.
Handwash sink not accessible for employee use at all times in main kitchen, sushi bar - blocked with trash bin and step ladder. Operator cleared sinks for use.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon per operator served raw on menu not marked as raw.
Equipment in poor repair. Gaskets ripped cook line cooler left side.
Reuse of single-service or single-use articles. Plastic food storage bags washed for reuse. Operator discarded bags.
May 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the chlorine sanitizer solution on the cook line exceeding 200ppm. The operator diluted the solution to 100ppm.
Handwash sink used for purposes other than handwashing. Observed an employee filling a sanitizer bucket in a handwashing sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit available.
Spray bottles containing toxic substance not labeled behind the front counter. The operator labels the spray bottles.
Cardboard used to line food-contact shelves in the salad station reach in cooler.
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Observed clean cutting boards stored under a paper towel dispenser in the kitchen. The operator properly stored the cutting boards.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean drink pitchers stored next to the handwashing sink in the wait station.
Covered waste receptacle not provided in women's bathroom.
In-use tongs stored on oven door handle between uses. The operator properly stored the tongs.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed tong handles not stored above cut lettuce in the salad station reach in cooler. The operator properly stored the tongs.
May 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired on 12/1/2023.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw shrimp in tall silver reach-in freezer at entrance to kitchen, no longer commercially packaged.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All menus have misleading designation of raw ingredients as cooked vs raw.
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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice time marked, no written plan. Provided operator with time as a public health control form.
Ceiling not smooth, nonabsorbent and easily cleanable in food storage area behind front counter.
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.