Rock'n Sushi
Last inspected: Mar 25, 2026
95
Score
Going back to 2022, Rock'n Sushi has 10 inspections in the public record. The latest inspection on file is from Mar 25, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
“Menu does not identify which items contain raw” accounts for the largest share of issues, appearing three times across the record.
Among Fort Myers restaurants, the typical score is 81; Rock'n Sushi is comfortably above that bar. The record reflects steady performance over time.
10
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - Single-service articles not stored inverted or protected from contamination. Cook line.
25-06-4
95
Aug 14, 2025
Routine - Food
No violations found.
100
Aug 7, 2025
Routine - Food
6 critical violations. 2 major violations.
View 8 violations
High Priority - 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. **Warning**
01B-24-5
High Priority - 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. **Warning**
01B-02-5
High Priority - 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. **Warning**
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. In sushi bar used to line vegetables wrapped in plastic wrap. **Warning**
14-86-1
High Priority - 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. **Corrected On-Site** **Warning**
08A-08-5
High Priority - 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. **Warning**
02C-01-5
Intermediate - 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. **Warning**
03C-89-4
Intermediate - 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. **Repeat Violation** **Warning**
03C-94-4
33
Jan 31, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - 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. **Corrective Action Taken** **Repeat Violation**
02B-01-5
Intermediate - 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.
03C-94-4
Basic - 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.
40-06-5
Basic - Accumulation of debris on top sides of warewashing machine.
16-21-4
74
Sep 25, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets ripped cook line cooler left side. **Warning** - From follow-up inspection 2024-09-25: **Time Extended**
14-11-5
95
Sep 16, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
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. Dishwasher (Chlorine 10ppm) after running and priming three times. Operator called technician and set up manual sanitation in trip,e sink, **Warning**
22-41-4
Intermediate - 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. **Warning**
02B-01-5
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures. Provided operator form via email. **Warning**
03C-89-4
Intermediate - 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. **Warning**
31A-09-4
Basic - Equipment in poor repair. Gaskets ripped cook line cooler left side. **Warning**
14-11-5
Basic - Reuse of single-service or single-use articles. Plastic food storage bags washed for reuse. Operator discarded bags. **Warning**
25-32-4
58
May 1, 2024
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - 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. **Corrected On-Site**
41-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee filling a sanitizer bucket in a handwashing sink.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit available.
16-37-1
Intermediate - Spray bottles containing toxic substance not labeled behind the front counter. The operator labels the spray bottles. **Corrected On-Site**
41-17-4
Basic - Cardboard used to line food-contact shelves in the salad station reach in cooler.
14-05-4
Basic - 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. **Corrected On-Site**
24-28-4
Basic - 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.
24-27-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - In-use tongs stored on oven door handle between uses. The operator properly stored the tongs. **Corrected On-Site**
10-20-4
Basic - 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. **Corrected On-Site**
10-06-5
47
Feb 26, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/1/2023. **Admin Complaint**
50-17-3
High Priority - 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. **Warning**
08A-17-6
Intermediate - 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. **Warning**
02B-01-5
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. 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. **Warning**
11-26-1
Intermediate - 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. **Warning**
03F-10-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food storage area behind front counter. **Warning**
36-37-5
52
Dec 20, 2022
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 raw chicken over raw beef in reach in cooler in kitchen line. Operator removed chicken under beef. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink in kitchen line with utensils. Operator removed utensils. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed. In reach cooler cooked pork not date marked held more then 24 hours per operator. **Repeat Violation**
02C-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed we t cloth in kitchen prep area counter. Operator removed wet cloths. **Corrected On-Site**
21-12-4
Basic - Stored food not covered. Observed in sushi area bowl of ready to eat foods uncovered.Operator removed bowl. **Corrected On-Site**
08B-12-5
64
Aug 12, 2022
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked curry soup held overnight in the reach in cooler per operator in kitchen line at 54F cooling. See stop sale.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked curry soup held overnight in the reach in cooler per operator in kitchen line at 54F cooling. See stop sale.
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shrimp in reach in cooler. Operator moved raw shrimp over raw chicken. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed food container in Hand washing sink by kitchen. Operator removed food container. **Corrected On-Site**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures available . Educated operator on time as a public health control and emailed forms. Operator printed and filled out forms. **Corrected On-Site**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food Observed crab salad prepared onsite and held more than 24 hours not properly date marked.
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle by reach in cooler in kitchen line.
12B-07-4
Basic - Reuse of single-service or single-use articles. Observed straw sewed wood rice bowls to serve rice rice bowls are reused per operator.
25-32-4
Basic - Stored food not covered. Observed bowl of rice in sushi station counter uncovered.
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth in the kitchen counter not stored in sanitizer bucket. Operator removed wash cloth. **Corrected On-Site**
21-12-4
39
Frequently Asked Questions
When was Rock'n Sushi last inspected?
The most recent health inspection at Rock'n Sushi on file is from Mar 25, 2026. The public record contains 10 inspections in total.
What is the most common violation at Rock'n Sushi?
Across the inspection record, “menu does not identify which items contain raw” has been cited three times, more than any other issue at Rock'n Sushi.
How does Rock'n Sushi compare to other restaurants in Fort Myers?
Rock'n Sushi most recently scored 95 out of 100, which is higher than the Fort Myers average of 81.
Has Rock'n Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Rock'n Sushi have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Rock'n Sushi means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Rock'n Sushi inspected?
Based on the inspection history on file, Rock'n Sushi is inspected around three times per year on average.
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