Jun Korean and Sushi
Last inspected: Nov 25, 2025
74
Score
Inspectors have visited Jun Korean and Sushi eight times, with records going back to 2022. Jun Korean and Sushi was last inspected on Nov 25, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
“In-use utensil for rice stored” comes up most often, recorded three times in the inspection record.
Jun Korean and Sushi's latest score of 74 falls below the Fort Myers average of 81. The inspection history reads as standard for a restaurant of this size.
8
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Nov 25, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Wiping Cloths Properly Used and Stored
FL-41
74
Aug 7, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
61
Jan 8, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler; raw eggs stored over ready eat onion. Operator removed raw egg to bottom shelf. **Corrected On-Site**
08A-05-6
Basic - Bowl with no handle used to dispense flour at dry storage. Operator removed the bowl. **Corrected On-Site**
14-01-5
82
Aug 28, 2024
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On Reach in cooler at cook line; Raw shell egg no pasteurized (60F-cold holding) Per operator placed on the reach in cooler for two hours before inspection. Operator removed eggs in Reach in cooler. **Corrected On-Site**
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with frozen raw steak in reach in freezer near by dinning room exit door. Operator removed the steaks from noon food-grade bags. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over or with unwashed produce. In Reach in cooler near by kitchen entrance; Raw shell egg stored over onion. Operator removed raw shell eggs to bottom shelf. **Corrected On-Site**
08A-04-5
Basic - Ceiling tile shows damage near by kitchen exit door.
36-32-5
Basic - Dumpster rusted out with holes on bottom.
33-12-4
Basic - In-use utensil for rice stored in standing water less than 135 degrees Fahrenheit. Operator changed water- (171F- hot holding) **Corrected On-Site**
10-07-4
Basic - No Heimlich maneuver/choking sign posted. Provided operator chocking sign. **Corrective Action Taken**
51-13-4
52
Mar 1, 2024
Routine - Food
No violations found.
100
Nov 14, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari over cooked rice in the reach in cooler across from the cook line. Operator placed the raw calamari under the cooked rice in the reach in cooler. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked rice in the reach in cooler with no date mark.
02C-01-5
Intermediate - 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.
53B-01-5
Basic - Buildup of food debris/soil residue on equipment door handles reach in coolers handles throughout the kitchen.
23-24-4
Basic - In-use utensil stored in standing water 78°F less than 135 degrees Fahrenheit on the reach in cooler near the severs station. Operator discarded the water where the utensils was stored. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust reach in cooler gaskets.
23-03-4
58
Jul 19, 2023
Food-Licensing Inspection
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment will be doing reduced oxygen packaging with raw fish and raw meats.
03G-50-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's restroom.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - 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.
11-26-1
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
08B-63-4
45
Nov 21, 2022
Routine - Food
4 critical violations. 2 major violations. 11 minor violations.
View 17 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Orthene ant killer stored above reach in freezer. **Warning**
41-05-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw fish in reach in cooler. Operator moved chicken to bottom shelf . Repeat 5/12/2022 Also in reachin freezer raw items not in original packaging not stored properly. **Corrected On-Site** **Repeat Violation** **Warning**
08A-20-5
High Priority - Roach activity present as evidenced by live roaches found. One live roach observed on dish machine. **Warning**
35A-05-4
High Priority - Toxic substance/chemical improperly stored. Windex stored on bottom shelf in food prep area **Warning**
41-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken was not date marked. Per operator it was prepared two days prior. **Warning**
02C-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cooked rice was time marked but no written procedures. Provided operator with Time as a public health control policy. **Warning**
03F-10-5
Basic - Food not stored at least 6 inches off of the floor. Onions stored on floor in kitchen. Repeat 5/12/2022 **Repeat Violation** **Warning**
08B-47-4
Basic - Ice scoop handle in contact with ice. Ice scoop laying in ice in large ice machine . Operator moved scoop **Corrected On-Site** **Warning**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses.Tongs hanging on oven door handle. Repeat 5/12/2022 **Repeat Violation** **Warning**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in small crock pot of water at 82 F. Operator plugged crockpot in to heat water to 135F. **Corrective Action Taken** **Warning**
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in a container of water on floor by triple sink **Warning**
06-01-5
Basic - Uncleanable knife block in use to store knives. **Warning**
14-55-4
Basic - Worn, torn and/or soiled floors/carpeting. Excessive grease buildup on floors throughout kitchen especially under cooks line. **Warning**
36-10-4
Basic - Bowl or other container with no handle used to dispense food. Ramekin in white pepper. Repeat 5/12/2022 **Repeat Violation** **Warning**
14-01-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open employee beverage observed in food prep area. **Warning**
12B-12-5
Basic - Equipment in poor repair. Exterior of freezer chest is heavily rusted. **Warning**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
26
Frequently Asked Questions
When was Jun Korean and Sushi last inspected?
The most recent health inspection at Jun Korean and Sushi on file is from Nov 25, 2025. The public record contains eight inspections in total.
What is the most common violation at Jun Korean and Sushi?
Across the inspection record, “in-use utensil for rice stored” has been cited three times, more than any other issue at Jun Korean and Sushi.
How does Jun Korean and Sushi compare to other restaurants in Fort Myers?
Jun Korean and Sushi most recently scored 74 out of 100, which is lower than the Fort Myers average of 81.
Has Jun Korean and Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Jun Korean and Sushi have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Jun Korean and Sushi means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Jun Korean and Sushi inspected?
Based on the inspection history on file, Jun Korean and Sushi is inspected around three times per year on average.
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