Mizuki Japanese Cuisine
Last inspected: Nov 24, 2025
52
Score
Public records show 12 inspections at Mizuki Japanese Cuisine stretching back to 2023. Inspectors last stopped by on Nov 24, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has improved over the last few visits: recent inspections have averaged around six violations, down from roughly nine violations earlier in the record.
The most common issue across all inspections has been “nonfood-grade bags used in direct contact with spinach”, showing up three times.
That's lower than the typical Fort Myers restaurant, which scores around 81. Diners may want to weigh the inspection history when deciding to visit.
12
Inspections
1
Critical latest
3
Major latest
4
Minor latest
Inspection History
Nov 24, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Nonfood-grade bags used in direct contact with spinach. Educated operator on using food grade bags. Operator switched to food grade bag. **Corrected On-Site** **Repeat Violation**
14-31-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink.
12A-03-4
Intermediate - 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. **Repeat Violation**
27-06-4
Intermediate - Spray bottle containing toxic substance not labeled in dishwash area. Operator labeled bottle. **Corrected On-Site**
41-17-4
Basic - Garbage can located outside has no lid or lid open/broken. **Repeat Violation**
33-15-4
Basic - Ice scoop handle in contact with ice. Operator fixed ice scoop. **Corrected On-Site**
10-08-5
Basic - 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. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Operator placed bucket up off floor. **Corrected On-Site**
21-38-4
52
Aug 25, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Nonfood-grade bags used in direct contact with eggplants in walk in cooler.
14-31-5
High Priority - 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. **Corrected On-Site**
08A-05-6
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. Observed chlorine concentration at 0 ppm. Operator changed sanitizer. Rechecked concentration at 100 ppm. **Corrected On-Site**
22-41-4
Intermediate - 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.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No hot running water at three-compartment sink. Observed no hot water on left side of three compartment sink.
27-06-4
Basic - Bowl or other container with no handle used to dispense rice.
14-01-5
Basic - Garbage can located outside has no lid or lid open/broken.
33-15-4
Basic - 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. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Educated operator on the importance of storing wet wiping cloths in sanitizer. **Repeat Violation**
21-12-4
Basic - Bathroom facility not clean. Observed buildup of debris along walls in men's restroom.
32-07-5
41
Feb 13, 2025
Complaint Full
No violations found.
100
Feb 12, 2025
Complaint Full
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-07-5
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Warning**
08A-02-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary ammonium concentration at 400+ppm. Operator redid sanitizer. Rechecked concentration at 300 ppm. **Corrected On-Site** **Warning**
41-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used as a dump sink. Educated operator on hand wash sink only. **Repeat Violation** **Warning**
31A-11-4
Basic - Wiping cloth sanitizing solution stored on the floor. Operator placed container off of floor. **Corrected On-Site** **Warning**
21-38-4
Basic - 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. **Corrected On-Site** **Repeat Violation** **Warning**
06-09-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed water. **Corrected On-Site** **Warning**
10-07-4
Basic - Open dumpster lid. Educated operator on keeping dumpster lid closed. **Repeat Violation** **Warning**
33-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons and forks. **Warning**
24-18-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator placed cloth in sanitizing solution. **Corrected On-Site** **Warning**
21-12-4
43
Feb 7, 2025
Complaint Full
No violations found.
100
Feb 6, 2025
Complaint Full
6 critical violations. 2 major violations. 8 minor violations.
View 16 violations
High Priority - Container of medicine improperly stored by food items. Operator removed medicine. **Corrected On-Site** **Warning**
41-07-4
High Priority - 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. **Warning**
12A-13-4
High Priority - Nonfood-grade bags used in direct contact with spinach. Operator placed spinach in food grade container **Corrected On-Site** **Warning**
14-31-5
High Priority - 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. **Corrected On-Site** **Warning**
08A-02-6
High Priority - 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. **Corrected On-Site** **Warning**
08A-05-6
High Priority - 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. **Warning**
35A-05-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Warning**
05-07-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing sponge in hand wash sink at kitchen entrance. **Warning**
31A-11-4
Basic - Wall around hand wash sink at sushi bar soiled with accumulated grease, food debris. **Warning**
36-27-5
Basic - Cloth used as a food-contact surface with raw meats in reach in cooler at cookline. **Warning**
21-05-5
Basic - 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. **Corrected On-Site** **Warning**
06-09-1
Basic - Floor soiled/has accumulation of debris underneath shelving in storage area near restrooms. **Warning**
36-73-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Sushi bar. Operator inverted containers. **Corrected On-Site** **Warning**
25-06-4
Basic - 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. **Corrected On-Site** **Warning**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Flour bin. Operator labeled container. **Corrected On-Site** **Warning**
02D-01-5
22
Nov 5, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Toxic substance/chemical improperly stored by clean food equipment. Operator removed chemical. **Corrected On-Site**
41-10-4
Intermediate - 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. **Repeat Violation**
31A-09-4
Basic - Floor soiled/has accumulation of debris underneath hand wash sink at sushi bar.
36-73-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Silverware/utensils stored upright with the food-contact surface up. Forks at wait station.
24-18-4
67
Aug 13, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - 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. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at sushi bar blocked by buckets. Operator removed buckets. **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled at sushi bar. Operator labeled bottle. **Corrected On-Site**
41-17-4
Basic - 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. **Corrected On-Site**
12B-12-5
Basic - Carbon dioxide/helium tanks not adequately secured. Operator secured tanks. **Corrected On-Site**
51-11-4
64
Jan 4, 2024
Routine - Food
No violations found.
100
Dec 18, 2023
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
47
Sep 6, 2023
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
19
Jun 28, 2023
Food-Licensing Inspection
3 major violations. 1 minor violation.
View 4 violations
Intermediate - 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.
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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.
11-26-1
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
70
Frequently Asked Questions
When was Mizuki Japanese Cuisine last inspected?
The most recent health inspection at Mizuki Japanese Cuisine on file is from Nov 24, 2025. The public record contains 12 inspections in total.
What is the most common violation at Mizuki Japanese Cuisine?
Across the inspection record, “nonfood-grade bags used in direct contact with spinach” has been cited three times, more than any other issue at Mizuki Japanese Cuisine.
How does Mizuki Japanese Cuisine compare to other restaurants in Fort Myers?
Mizuki Japanese Cuisine most recently scored 52 out of 100, which is lower than the Fort Myers average of 81.
Has Mizuki Japanese Cuisine's inspection record improved over time?
Yes. Recent inspections at Mizuki Japanese Cuisine have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Mizuki Japanese Cuisine means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Mizuki Japanese Cuisine inspected?
Based on the inspection history on file, Mizuki Japanese Cuisine is inspected around five times per year on average.
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