XIXI HIBACHI AND SUSHI

Name: XIXI HIBACHI AND SUSHI
Address: 8750 GLADIOLUS DR 13, FORT MYERS, FL, 33908, US
Rating: 70

8750 GLADIOLUS DR 13, FORT MYERS, FL 33908

License #4607968

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

70 Grade C / 100

Mixed Health Record

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Latest inspection

August 14, 2026 · 20 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

XIXI HIBACHI AND SUSHI in FORT MYERS currently holds an InspectFL Health Score of 70 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 14, 2026. Across those visits, DBPR recorded 20 total findings; InspectFL has detailed violation rows for 16 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on August 14, 2026 shows 16 observation rows: 4 critical, 6 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

*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
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken not date marked in walk in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken between raw shrimp and raw beef. Operator placed raw chicken in proper place.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Educated operator on having test strips.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed krab 52F cold hold, raw chicken 50F cold hold more than 4 hours. Stop Sale. Operator discarded foods.
[13-01-4] Employee with soiled apron.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Operator placed wiping cloths in sanitizer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt on kitchen entrance curtains.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed soiled cloth stored inside handwash sink at front service area. Operator removed cloth.
[36-73-4] Floor soiled/has accumulation of debris underneath cooking equipment along walls in kitchen. Educated operator on routine cleaning.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues/mold-like substance.
[29-37-4] Spray hose at mop sink lower than flood rim of sink.
[41-17-4] Spray bottle containing toxic substance not labeled.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink.
[12A-20-4] Employee washed hands with no soap. Observed employee not washing hands properly, not taking gloves off to wash hands, and not using soap. Operator educated employee to wash hands.
[25-32-4] Reuse of single-service or single-use articles. Observed single-use gloves reused. Operator discarded gloves.

Community reaction

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Community pulse