Maks Asian Kitchen and Sushi
Last inspected: Mar 2, 2026
67
Score
Across the available record, Maks Asian Kitchen and Sushi has eight inspections on file, the first dated 2022. The most recent visit was on Mar 2, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly six violations before.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up five times.
That's lower than the typical Fort Myers restaurant, which scores around 81. On the whole, the file is mixed but not concerning.
8
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed plates of raw tuna stored over imitation krab in walk in cooler. Educated operator on proper storage of raw foods. Operator placed krab in proper location. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - 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 raw frozen fish in walk in freezer.
08A-02-6
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse gauge on dishmachine.
16-38-5
Basic - Wiping cloth sanitizing solution stored on the floor. Operator placed sanitizer bucket off of floor. **Corrected On-Site**
21-38-4
67
Jan 5, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In both walk-in coolers and cook line reach-in cooler, raw scallops over cooked broccoli, raw chicken over broccoli, raw fish over ready-to-eat sauces. Operator separated all foods for proper food storage. **Corrected On-Site**
08A-05-6
Basic - Food stored on floor. Under pass through window, boxes sauce packets stored on ground under shelf. Operator removed. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 68F water with spoons in sushi bar. Operator removed. **Corrected On-Site**
10-07-4
78
Feb 18, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
55
Sep 25, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. In walk-in cooler for sushi observed non food grade paper towel lining containers of vegetables.
14-86-1
High 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. Cooked rice on cook line held using time as a public health control with written per operator for three hours, no time mark. Operator added time mark for discard. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Blocked with cart and equipment by dishwashing area. Operator cleared sink for use.
31A-11-4
Basic - Carbon dioxide/helium tanks not adequately secured. One outside back door. Operator chained the tank. **Corrected On-Site**
51-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. On cook line Sanitizer Bucket (Quaternary 75ppm).
21-08-4
Basic - Accumulation of debris on top sides of warewashing machine.
16-21-4
58
Apr 30, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over cooked broccoli in the walk in cooler. Observed raw cod stored over cooked chicken in the walk in cooler. The operator properly stored the above raw foods. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - No soap provided at handwash sink behind the front counter. The operator provided soap for the hand sink. **Corrected On-Site**
31B-03-4
Basic - Cloth used as a food-contact surface. Observed wiping cloths in contact with egg rolls in the walk in freezer.
21-05-5
Basic - Bowl or other container with no handle used to dispense food. Observed a metal bowl with no handle used as a scoop for flour on the cook line. The operator removed the bowl. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on reach in cooler door handles.
23-24-4
Basic - Employee beverage container on a food preparation table near the reach in cooler on the cook line. The operator properly stored the beverages. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Observed a box of kani stored on the floor in the walk in freezer. Observed multiple plastic containers of food stored on the floor throughout the kitchen. The operator properly store the foods. **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees behind the front counter. The operator provided a sign for the hand sink. **Corrected On-Site**
31B-04-4
Basic - Wiping cloth sanitizing solution stored on the floor behind the front counter. The operator properly stored the sanitizer bucket. **Corrected On-Site**
21-38-4
55
Feb 21, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Raw and raw ready-to-eat animal food stored over/not properly separated from ready-to-eat food. In sushi walk-in cooler, raw quail eggs over cooked krab, seared rare tuna over ready-to-eat cooked krab. Discussed proper food protection in sushi storage areas with operator, operator began rearranging cooler. **Corrective Action Taken**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line counter: cooked rice (58F - Cold Holding) for 2 hours per operator. Operator returned rice to cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Three menu items containing smelt roe, per operator served raw, not marked as raw on menu. Operator asked employee to update menus with asterisk at time of inspection to denote items as raw. At end of inspection, menus given to customers were all updated. **Corrective Action Taken**
02B-01-5
67
Jan 3, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
86
Aug 24, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna over cooked krab. Operator removed and rearranged. **Corrected On-Site**
08A-05-6
Basic - Stored food not covered. Observed cooked rice not covered next to Hand washing sink by kitchen line.
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth not stored in sanitizer bucket.
21-12-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food over kitchen counter. Operator removed employee personal food. **Corrected On-Site**
08B-49-4
74
Frequently Asked Questions
When was Maks Asian Kitchen and Sushi last inspected?
The most recent health inspection at Maks Asian Kitchen and Sushi on file is from Mar 2, 2026. The public record contains eight inspections in total.
What is the most common violation at Maks Asian Kitchen and Sushi?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at Maks Asian Kitchen and Sushi.
How does Maks Asian Kitchen and Sushi compare to other restaurants in Fort Myers?
Maks Asian Kitchen and Sushi most recently scored 67 out of 100, which is lower than the Fort Myers average of 81.
Has Maks Asian Kitchen and Sushi's inspection record improved over time?
Yes. Recent inspections at Maks Asian Kitchen and Sushi have averaged around four violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Maks Asian Kitchen 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 Maks Asian Kitchen and Sushi inspected?
Based on the inspection history on file, Maks Asian Kitchen and Sushi is inspected around two times per year on average.
Nearby Restaurants