MIZUKI JAPANESE CUISINE
16960 ALICO MISSION WAY STE 102, FORT MYERS, FL 33908
License #4607730
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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
MIZUKI JAPANESE CUISINE in FORT MYERS currently holds an InspectFL Health Score of 85 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 17, 2026. Across those visits, inspectors documented 8 total violations — 3 critical, 1 major, 4 minor.
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What stands out in this inspection history
The latest inspection on August 17, 2026 shows 8 observation rows: 3 critical, 1 major, and 4 minor.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
MIZUKI JAPANESE CUISINE looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
- [14-01-5] Bowl or other container with no handle used to dispense sesame seeds.
- [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Educated operator on importance of storing wiping cloths in sanitizer.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Observed plastic container stored inside front handwash sink at sushi bar. Operator removed cup.
- [41-10-4] Toxic substance/chemical improperly stored clean equipment. Operator placed chemicals in proper location.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu 51F cold hold, krab 52F cold hold less than 4 hours. Operator placed foods in ice bath.
- [21-38-4] Wiping cloth sanitizing solution stored on the floor. Educated operator on keeping sanitizer bucket off of floor. Operator placed bucket onto three compartment sink.
- [41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200+ppm. Operator redid sanitizer. Rechecked concentration at 100 ppm.
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