SUSHI SAKE

Name: SUSHI SAKE
Address: 12901 MCGREGOR BLVD UNIT 23, FORT MYERS, FL, 33919, US
Rating: 46.6

12901 MCGREGOR BLVD UNIT 23, FORT MYERS, FL 33919

License #4607466

🍱 Japanese/Sushi ℹ️

46.6 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 18, 2026 · 9 findings · 3 critical

Routine - Food

View inspection data

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.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SUSHI SAKE in FORT MYERS currently holds an InspectFL Health Score of 46.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 18, 2026. Across those visits, inspectors documented 54 total violations — 14 critical, 27 major, 13 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 21, 2025

The latest inspection on September 18, 2026 shows 9 observation rows: 3 critical, 5 major, and 1 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

70%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

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

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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: Warning Issued
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw salmon 51F cold hold, raw tuna 52F cold hold less than 4 hours. Operator states just prepped fish. Operator turned reach coolers down.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen fish thawing in standing water.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed soiled cups stored inside handwash sink at sushi bar. Educated operator on handwash sink only. Operator removed cups.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator placed paper towels at handwash sink.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw frozen chicken stored over ready to eat frozen cheesecake cups. Operator placed raw chicken on bottom shelf.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Observed 6 food handling employees on duty during inspection. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind establishment. Educated operator on importance of having vacuum breaker.
[41-17-4] Spray bottles containing toxic substance not labeled in kitchen. Educated operator on importance of labeling.

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purse stored on slicer. Operator removed purse.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. Observed mop sink broken and cannot be used as a mop sink.
[29-08-4] Plumbing system in disrepair. Observed broken outdoor mop sink not connect to drain.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed packaged frozen fish thawing at room temperature. Operator placed fish in reach in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee not washing hands before putting on gloves after picking up dropped item from floor. Educated employee. Employee washed hands and put in new pair of gloves.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind establishment.
[11-27-4] 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. Provided operator with procedures.
[22-02-4] Food-contact surface soiled with food debris. Microwave oven.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed soiled cooking pan stored in hand wash sink at cook line.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Observed 4 employees present during inspection prepping food. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink at cook line.
[41-17-4] Spray bottle containing toxic substance not labeled. Operator labeled bottle.

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not stored inverted or in a protected manner. Operator stored protected.
[08B-38-4] Food stored on floor. Onion stored on floor next to reach in freezer. Operator removed onion to shelf.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed sweet potatoes stored over ready eat cut watermelon in Walk-in cooler. Operator removed cut watermelon to top shelf.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 15 small flying insects throughout kitchen and sushi bar.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a walk in cooler- not all products commercially packaged. In Walk-in cooler; raw chicken stored over raw beef. Operator removed raw chicken to bottom shelf
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In rice maker; Sushi rice (103F- hot holding). Per operator rice has been placed on steam table for 3 hours and do change rice for every four hours.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink at sushi bar used to wash vegetable. Discussed operator about hand washing sink only for handwashing.
[53A-02-7] Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof for employees hired more than 60 days. Yelba Vargas Jessica Gomez Jonathan Hernandez Aimara Mollinedo Dariela Tavera
[11-26-1] 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 Health Reporting Agreement.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice (103F- hot holding)has time marked, no written procedures. Provided operator Time as Public Health Control form.