GINZA SUSHI

Name: GINZA SUSHI
Address: 4429 CLEVELAND AVE UNIT 170, FORT MYERS, FL, 33901, US
Rating: 47

4429 CLEVELAND AVE UNIT 170, FORT MYERS, FL 33901

License #4607062

🍱 Japanese/Sushi ℹ️

47 Grade F / 100

Failing Health Score

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Latest inspection

September 1, 2026 · 11 findings · 3 critical

Routine - Food (follow-up)

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Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

GINZA SUSHI in FORT MYERS currently holds an InspectFL Health Score of 47 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on September 1, 2026. Across those visits, inspectors documented 27 total violations — 8 critical, 6 major, 13 minor.

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The latest inspection on September 1, 2026 shows 11 observation rows: 3 critical, 3 major, and 5 minor.

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Inspector notes

Coverage note

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GINZA SUSHI has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards in establishment with heavy cut marks, no longer smooth and easily cleanable.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in sushi area.
[31B-03-4] No soap provided at handwash sink. Observed no soap at handwash sink in server wait station, or sushi bar.
[36-73-4] Floor soiled/has accumulation of debris. Floor behind sushi counter and in kitchen heavily soiled.
[08B-12-5] Stored food not covered. Observed breaded fish uncovered in walk in freezer.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed buildup in both ice machines in kitchen.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control. Observed rice and pooled eggs at cook station with no time mark. Observed tempura fried items at sushi area with no time mark.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed whitefish (46F - Cold Holding); Krab (45F - Cold Holding); salmon (46F - Cold Holding) in walk in cooler. The items were prepped less than 4 hours prior. The operator turned down temperature of walk in. Observed raw tuna (47F - Cold Holding); raw salmon (47F - Cold Holding); Krab (46F - Cold Holding); raw whitefish (47F - Cold Holding); cooked shrimp (46F - Cold Holding) at reach in coolers at sushi area. The items were prepped less than 4 hours prior. The operator relocated to another cooler. Observed raw chicken (52F - Cold Holding) in reach in cooler on cook line, the operator reportioned to below fill line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over cooked vegetables in walk in cooler.
[31B-04-4] No handwashing sign provided at a hand sink in sushi area used by food employees.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle on cook line.

Official DBPR inspection report ↗

Disposition: Warning Issued
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control. Observed rice and pooled eggs at cook station with no time mark. Observed tempura fried items at sushi area with no time mark.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards in establishment with heavy cut marks, no longer smooth and easily cleanable.
[31B-03-4] No soap provided at handwash sink. Observed no soap at handwash sink in server wait station, or sushi bar.
[36-73-4] Floor soiled/has accumulation of debris. Floor behind sushi counter and in kitchen heavily soiled.
[41-10-4] Toxic substance/chemical improperly stored. Observed spray bottle of cleaner stored with spices at cook line. The operator removed the item.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry, the operator hung them to dry.
[08B-12-5] Stored food not covered. Observed breaded fish uncovered in walk in freezer.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed buildup in both ice machines in kitchen.
[31B-04-4] No handwashing sign provided at a hand sink in sushi area used by food employees.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle on cook line.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed miso soup (128F - Hot Holding) at server wait station, the operator turned up the temperature.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed whitefish (46F - Cold Holding); Krab (45F - Cold Holding); salmon (46F - Cold Holding) in walk in cooler. The items were prepped less than 4 hours prior. The operator turned down temperature of walk in. Observed raw tuna (47F - Cold Holding); raw salmon (47F - Cold Holding); Krab (46F - Cold Holding); raw whitefish (47F - Cold Holding); cooked shrimp (46F - Cold Holding) at reach in coolers at sushi area. The items were prepped less than 4 hours prior. The operator relocated to another cooler. Observed raw chicken (52F - Cold Holding) in reach in cooler on cook line, the operator reportioned to below fill line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in sushi area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over cooked vegetables in walk in cooler.
[08B-38-4] Food stored on floor. Observed bucket of soy sauce stored on floor at cook line, the operator relocated the item. Observed boxes of raw beef on floor in kitchen.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean cups next to handwash sink exposed to splash, the operator relocated the cups.