YELLOWFIN SUSHI AND SAKE BAR
1306 CAPE CORAL PKWY E · CAPE CORAL · Lee County · FL 33904
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
15 full violation description(s) documented by the inspector during this visit.
High Priority 4
22-41-4High 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. Observed chlorine concentration at 0 ppm. Operator changed sanitizer. Rechecked concentration at 100 ppm. **Corrected On-Site**
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated operator. Operator educated employee. Employee washed hands. **Corrected On-Site**
03F-02-5High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed sushi rice less than 4 hour with no time mark. Operator placed time mark on rice. **Corrected On-Site**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Rice 131F hot hold less than 4 hours. Operator turned up heat element. **Corrective Action Taken**
Intermediate 3
05-07-4Intermediate – Food thermometer(s) not calibrated according to manufacturer's specifications.
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Observed container of onions stored in handwash sink at sushi bar. Operator removed onions. **Corrected On-Site**
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products. Educated operator on importance of having probe thermometer. **Repeat Violation**
Basic 8
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife. **Corrected On-Site**
22-08-4Basic – Interior roof of microwave oven at cook line has accumulation of black substance/grease/food debris.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris on sides of stove and flat-top grill.
25-05-4Basic – Single-service articles improperly stored on floor in outside dry storage shed.
25-06-4Basic – Single-service articles not stored inverted or protected from contamination. Operator inverted containers at sushi bar. **Corrected On-Site**
42-03-5Basic – Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed drill stored on sheving near food items. Operator removed drill. Observed buildup of equipment outside behind kitchen exit. **Corrected On-Site**
36-27-5Basic – Wall soiled with accumulated grease, food debris behind prep table near ice machine.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses at wait station. Educated operator on keeping wet wiping cloths in sanitizer. **Repeat Violation**
Inspector observations synchronized from DBPR on August 11, 2026 8:33 AM.
Violation category totals
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.