YELLOWFIN SUSHI AND SAKE BAR
1306 CAPE CORAL PKWY E, Cape Coral FL 33904
Last inspected Jul 22, 2026 · 11 visits since July 2023
OCT 24
SEP 25
DEC 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Roach activity present as evidenced by live roaches found. Observed 1 live roach on floor at cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jul 22, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate8 Basic
What the inspector wrote — 15 findingsThe state's own report →
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.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated operator. Operator educated employee. Employee washed hands.
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 and the time removed from temperature control cannot be determined. Observed sushi rice less than 4 hour with no time mark. Operator placed time mark on rice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Rice 131F hot hold less than 4 hours. Operator turned up heat element.
Show the remaining 11 findings ▾
Food thermometer(s) not calibrated according to manufacturer's specifications.
Handwash sink not accessible for employee use at all times. Observed container of onions stored in handwash sink at sushi bar. Operator removed onions.
No probe thermometer provided to measure temperature of food products. Educated operator on importance of having probe thermometer.
In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife.
Interior roof of microwave oven at cook line has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris on sides of stove and flat-top grill.
Single-service articles improperly stored on floor in outside dry storage shed.
Single-service articles not stored inverted or protected from contamination. Operator inverted containers at sushi bar.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed drill stored on sheving near food items. Operator removed drill. Observed buildup of equipment outside behind kitchen exit.
Wall soiled with accumulated grease, food debris behind prep table near ice machine.
Wet wiping cloth not stored in sanitizing solution between uses at wait station. Educated operator on keeping wet wiping cloths in sanitizer.
Jan 12, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 9, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Food with mold-like growth on miso. See stop sale. Operator discarded miso.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw shrimp stored over ready to eat sauces in walk in cooler. Educated operator on proper storage of raw foods. Operator placed sauces in proper location.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Butter 45F cold hold, raw shrimp 47F cold hold, cooked rice 47F cold hold less than 4 hours. Note: operator states just prepped foods. Educated operator on maintaining temperature at 41F or below Operator turned walk in cooler.
Handwash sink not accessible for employee use at all times. Observed handwashing sink at sushi bar blocked by package of fish. Operator removed fish.
Handwash sink used for purposes other than handwashing. Observed handwashing sink used to fill container.
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked rice not date marked in walk in cooler. Operator date marked rice.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored over foods served to public in walk in cooler. Operator moved employee food to proper location.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed keys stored on top of shelving near clean food equipment. Operator removed keys.
Silverware/utensils stored upright with the food-contact surface up. Cook line.
Time/temperature control for safety food thawed in an improper manner. Observed raw frozen salmon thawing at room temperature. Operator placed raw salmon in cooler to thaw.
Wet wiping cloth not stored in sanitizing solution between uses.
Dec 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 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 primed sanitizer. Rechecked concentration at 100 ppm.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored over raw shrimp. Operator switched containers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Butter 47F cold hold, cut cabbage 47F cold hold less than 4 hours in walk in cooler. Note: operator states. employees prepping foods. Operator turned down walk in cooler.
Cloth used as a food-contact surface with vegetables in walk in cooler. Operator removed cloth.
Covered waste receptacle not provided in women's bathroom.
Sep 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut melon 45F cold hold, raw beef 45F cold hold less than 4 hours. Operator turned down reach in cooler. Note: operator just prepped foods.
Accumulation of debris on exterior of warewashing machine.
Accumulation of gray-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling around vent in men's restroom.
Wet wiping cloth not stored in sanitizing solution between uses.
Dec 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored over container of raw shrimp. Operator switched containers in walk in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to outside right mop sink faucet. Educated operator on importance of having vacuum breaker.
Handwash sink not accessible for employee use at all times. Observed hand wash sink at cook line blocked by chair. Operator moved chair.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife.
Nonfood-contact surface soiled with grease. Hood filters.
Open dumpster lid.
Wet wiping cloth not stored in sanitizing solution between uses.
Jul 15, 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 ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to outside right mop sink faucet.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff.org) 866-372-7233. Educated operator on updating employee food safety training.
Accumulation of gray-like substance in the interior of the ice machine/bin. Educated operator on cleaning ice machine daily.
Cloth used as a food-contact surface with cucumbers in walk in cooler.
Cutting board has cut marks and is no longer cleanable. Salad prep cutting board.
Oct 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over box of unwashed sweet potatoes.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at wait station. Operator placed paper towels at hand wash sink.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of gray-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Wet wiping cloth not stored in sanitizing solution between uses.
Jul 26, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored over container of raw lobster. Operator switched chicken to bottom shelf.
Roach activity present as evidenced by live roaches found. Observed 1 live roach on floor at cook line.
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.
Bowl or other container with no handle used to dispense rice. Educated operator on using scoops with handles. Operator removed cup.
Floor soiled/has accumulation of debris/grease underneath cooking equipment at cook line.
Ice buildup in reach-in freezer near back kitchen exit.
Insect control device installed over food preparation area. Operator removed bug zapper.
Open dumpster lid.
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.