Yellowfin Sushi & Sake Bar
Last inspected: Jan 12, 2026
100
Score
Inspectors have visited Yellowfin Sushi & Sake Bar 10 times, with records going back to 2022. The newest entry in the record is dated Jan 12, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
Across the inspection history, “wet wiping cloth not stored” is the issue that surfaces most often, recorded five times.
Yellowfin Sushi & Sake Bar's latest score of 100 sits above the Cape Coral average of 77. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 12, 2026
Complaint Full
No violations found.
100
Jan 9, 2026
Complaint Full
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Food with mold-like growth on miso. See stop sale. Operator discarded miso. **Corrective Action Taken** **Warning**
01B-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Butter 45F cold hold, raw shrimp 47F cold hold, cooked rice 47F cold hold less than 4 hours. Note: operator states just prepped foods. Educated operator on maintaining temperature at 41F or below Operator turned walk in cooler. **Repeat Violation** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw shrimp stored over ready to eat sauces in walk in cooler. Educated operator on proper storage of raw foods. Operator placed sauces in proper location. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink at sushi bar blocked by package of fish. Operator removed fish. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink used to fill container. **Warning**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked rice not date marked in walk in cooler. Operator date marked rice. **Corrected On-Site** **Warning**
02C-02-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored over foods served to public in walk in cooler. Operator moved employee food to proper location. **Corrected On-Site** **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed keys stored on top of shelving near clean food equipment. Operator removed keys. **Corrected On-Site** **Warning**
40-06-5
Basic - Silverware/utensils stored upright with the food-contact surface up. Cook line. **Warning**
24-18-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw frozen salmon thawing at room temperature. Operator placed raw salmon in cooler to thaw. **Corrected On-Site** **Warning**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
33
Dec 17, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Butter 47F cold hold, cut cabbage 47F cold hold less than 4 hours in walk in cooler. Note: operator states. employees prepping foods. Operator turned down walk in cooler. **Corrective Action Taken**
03A-02-5
High 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 primed sanitizer. Rechecked concentration at 100 ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored over raw shrimp. Operator switched containers. **Corrected On-Site**
08A-20-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Cloth used as a food-contact surface with vegetables in walk in cooler. Operator removed cloth. **Corrected On-Site**
21-05-5
58
Sep 4, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut melon 45F cold hold, raw beef 45F cold hold less than 4 hours. Operator turned down reach in cooler. Note: operator just prepped foods. **Corrective Action Taken**
03A-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling around vent in men's restroom.
36-32-5
Basic - Accumulation of gray-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
70
Oct 18, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to outside right mop sink faucet. Educated operator on importance of having vacuum breaker. **Repeat Violation** **Warning**
29-42-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored over container of raw shrimp. Operator switched containers in walk in cooler. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at cook line blocked by chair. Operator moved chair. **Corrected On-Site** **Warning**
31A-09-4
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. **Warning**
53B-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife. **Corrected On-Site** **Warning**
10-17-4
Basic - Nonfood-contact surface soiled with grease. Hood filters. **Warning**
23-03-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
50
Jul 15, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
67
Oct 30, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over box of unwashed sweet potatoes.
08A-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at wait station. Operator placed paper towels at hand wash sink. **Corrected On-Site**
31B-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Accumulation of gray-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
58
Jul 25, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach on floor at cook line. **Warning**
35A-05-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored over container of raw lobster. Operator switched chicken to bottom shelf. **Corrected On-Site** **Warning**
08A-20-5
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. Operator completed forms before leaving inspection. **Corrected On-Site** **Warning**
11-26-1
Basic - Bowl or other container with no handle used to dispense rice. Educated operator on using scoops with handles. Operator removed cup. **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Floor soiled/has accumulation of debris/grease underneath cooking equipment at cook line. **Warning**
36-73-4
Basic - Ice buildup in reach-in freezer near back kitchen exit. **Warning**
14-69-4
Basic - Insect control device installed over food preparation area. Operator removed bug zapper. **Corrected On-Site** **Warning**
35B-02-4
Basic - Open dumpster lid. **Warning**
33-16-4
52
Dec 2, 2022
Routine - Food
3 critical violations. 9 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over ready to eat sauces in walk in cooler.
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container with raw salmon in walk in cooler.
14-86-1
High Priority - Nonfood-grade bags used in direct contact with cabbage in walk in cooler.
14-31-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed coat stored on shelving near food items in dry storage.
40-06-5
Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Employee with no hair restraint while engaging in food preparation. Cooks. **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line.
10-07-4
Basic - Bowl or other container with no handle used to dispense tempura batter.
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.
12B-12-5
41
Aug 18, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed box of sweet potatoes.
08A-04-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Operator fixed and placed paper towels at hand wash sink. **Corrected On-Site**
31B-05-4
Basic - Covered waste receptacle not provided in women's bathroom. **Corrected On-Site**
32-12-5
Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. **Corrected On-Site**
25-06-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator dumped out water. **Corrected On-Site**
10-07-4
67
Frequently Asked Questions
When was Yellowfin Sushi & Sake Bar last inspected?
The most recent health inspection at Yellowfin Sushi & Sake Bar on file is from Jan 12, 2026. The public record contains 10 inspections in total.
What is the most common violation at Yellowfin Sushi & Sake Bar?
Across the inspection record, “wet wiping cloth not stored” has been cited five times, more than any other issue at Yellowfin Sushi & Sake Bar.
How does Yellowfin Sushi & Sake Bar compare to other restaurants in Cape Coral?
Yellowfin Sushi & Sake Bar most recently scored 100 out of 100, which is higher than the Cape Coral average of 77.
Has Yellowfin Sushi & Sake Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Yellowfin Sushi & Sake Bar have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Yellowfin Sushi & Sake Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Yellowfin Sushi & Sake Bar inspected?
Based on the inspection history on file, Yellowfin Sushi & Sake Bar is inspected around three times per year on average.
Nearby Restaurants