MAHI SUSHI THAI CUISINE AND PHO

With 6 inspections documented, MAHI SUSHI THAI CUISINE AND PHO maintains a 3.7/5 food safety rating in FORT MYERS. Recent inspections show improving food safety practices.

Last inspection: 4 months ago · 6 reports on file

15880 SUMMERLIN RD UNIT 108

Overall Food Safety Rating

★★★½☆ (3.7/5)

Based on 6 health inspection reports

All Inspection Reports

10/21/2025· 4mo ago

Visit ID: 13458363

Met Inspection Standards

1 int, 3 basic

36-73-4:Basic - Floor soiled/has accumulation of debris underneath three compartment sink.
12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator placed employee beverage on bottom shelf. Corrected On-Site
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed containers of frozen broth thawing at room temperature. Operator placed broth in reach in cooler. Corrected On-Site
16-52-4:Intermediate - Wash solution in three-compartment sink less than 110 degrees Fahrenheit.

7/10/2025· 8mo ago

Visit ID: 10891798

Met Inspection Standards

1 high, 1 basic

02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt/sugar container at beverage/wait station.
22-41-4: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 added more sanitizer. Rechecked concentration at 50 ppm. Corrected On-Site

10/31/2024· 1y 4mo ago

Visit ID: 8854486

Met Inspection Standards

1 high, 2 basic

08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public.
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator emptied water. Corrected On-Site
41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200 ppm. Operator redid sanitizer. **Corrective Action Taken**

8/8/2024· 1y 7mo ago

Visit ID: 8775086

Met Inspection Standards

2 basic

21-05-5:Basic - Cloth used as a food-contact surface with krab.
36-73-4:Basic - Floor soiled/has accumulation of debris underneath equipment at cook line.

1/4/2024· 2y 2mo ago

Visit ID: 8501453

Met Inspection Standards

1 int, 2 basic

06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
11-26-1: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. Observed forms not completed.

9/15/2023· 2y 5mo ago

Visit ID: 8374269

Met Inspection Standards

1 high, 3 basic

10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed water. Corrected On-Site
24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons.
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
22-41-4: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. Educated operator on sanitizer. Operator changed sanitizer. Rechecked concentration at 100 ppm. Corrected On-Site Repeat Violation