MARIKAMI THAI AND SUSHI
5781 LEE BLVD STE 209
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/9/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On main menu, lunch menu, sushi menu and online menu, items containing raw or undercooked fish, beef and fish eggs not marked as raw. Warning - From follow-up inspection 2025-04-09: Operator has not updated any menus at time of inspection. Admin Complaint
Food safety inspection conducted on 4/9/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 2/6/2025
High Priority
4
Intermediate
6
Basic
3
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen, drink some r to clean equipment- two at back of cook line, one on cook line, one at sushi bar. Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in standing water 80F in sushi station. Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two on back counter across from fryer. Warning
- 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. At sushi bar, cooked sushi rice (91F - Hot Holding) for less than 2 hours per operator labeled. Provided operator time as a public health control form.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Used to line raw fish plates in sushi reach-in cooler. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sushi rolls contains raw fish over mixed vegetables and herbs, raw beef over sauces in walk-in cooler. Cook line cooler right, raw beef over mushrooms. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line next to stove top, fresh garlic in oil (72F - Cold Holding); fried garlic in oil (81F - Cold Holding) for less than 2 hours per operator labeled. Provided operator time as a public health control form.
- 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. On to-go menus, sushi rolls containing imitation krab per operator labeled as crab. Admin Complaint
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cans soda blocking handwash sink front end of cook line. Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On main menu, lunch menu, sushi menu and online menu, items containing raw or undercooked fish, beef and fish eggs not marked as raw. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by dishwashing area or front end of cook line. Operator placed towels at sinks. Corrected On-Site Warning
- 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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.A Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink in dishwashing area. Operator placed soap at sink. Corrected On-Site Warning
Food safety inspection conducted on 2/6/2025 revealed 13 total violations (4 high priority, 6 intermediate, 3 basic).
Inspection on 6/4/2024
High Priority
0
Intermediate
3
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed at sushi station and on line in kitchen with food debris build up on inside of reach in door handles.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mops stored in mop bucket, not properly hung up for proper drying.
- 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Observed "Crab" on menu and it should be identified as "Krab"., located on the online menu and Togo menus. Operator has corrected menus in restaurant and on menu board. Working on Togo menus and online menus **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed gaskets at sushi station with food debris build up on them.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink by grill side blocked with rice cooker and hand sink by door that goes into hallway blocked with brooms and dust pans.
Food safety inspection conducted on 6/4/2024 revealed 5 total violations (0 high priority, 3 intermediate, 2 basic).
Inspection on 4/23/2024
High Priority
2
Intermediate
3
Basic
2
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris underneath cook line equipment right side around fryer. Warning - From follow-up inspection 2024-04-23: **Time Extended**
- 14-47-4:Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unsealed wooden dry storage shelves in back hallway used to store foods and single service articles. Warning - From follow-up inspection 2024-04-23: **Time Extended**
- 14-86-1:High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Sushi bar display case, fish in direct contact with non food grade paper towels. Warning - From follow-up inspection 2024-04-23: **Time Extended**
- 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer , raw foods in same container - raw chicken and raw fish. In walk-in cooler, raw ready-to-eat sushi containing raw fish over ready-to-eat onions. Due to large volume of foods stored in unit operator was unable to rearrange at time of inspection. Warning - From follow-up inspection 2024-04-23: Observed raw products removed from original packaging commingling in the walk in freezer. **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Cleaning supplies in handwash sink sushi bar. Blocked handwash sink by cook line left side. Warning - From follow-up inspection 2024-04-23: Observed strainer with leafy greens stored inside the hand sink in the back of the kitchen. **Time Extended**
- 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed one server, one sushi cook, and four line cooks present handling food, no certified food manager present. Warning - From follow-up inspection 2024-04-23: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Warning - From follow-up inspection 2024-04-23: Operator was emailed the employee health agreement. **Time Extended**
Food safety inspection conducted on 4/23/2024 revealed 7 total violations (2 high priority, 3 intermediate, 2 basic).
Inspection on 2/20/2024
High Priority
3
Intermediate
7
Basic
4
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris underneath cook line equipment right side around fryer. Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water 68F on cook line. Warning
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unsealed wooden dry storage shelves in back hallway used to store foods and single service articles. Warning
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface., reach-in cooler shelves with heavy accumulation of food debris. Warning
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Sushi bar display case, fish in direct contact with non food grade paper towels. Warning
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer , raw foods in same container - raw chicken and raw fish. In walk-in cooler, raw ready-to-eat sushi containing raw fish over ready-to-eat onions. Due to large volume of foods stored in unit operator was unable to rearrange at time of inspection. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line next to stove, fresh garlic in oil (63F - Cold Holding); fried garlic in oil (71F - Cold Holding) for one hour per operator. Warning
- 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. On main menu, Hurricane Spring Roll, Tony Roll, Marikami Roll, Lava Drops, Sugar Daddy, Daniels Preserve and Crab Rangoon advertised as containing crab, are using imitation krab per operator. Operator immediately began updating menus to spell crab as krab. **Corrective Action Taken** Admin Complaint
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104. Corrected On-Site Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cleaning supplies in handwash sink sushi bar. Blocked handwash sink by cook line left side. Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu, lunch menu, and main menu no designation separating sushi and menu items served raw. Repeat 5/19/2023, 2/14/2023. Repeat Violation Warning
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed one server, one sushi cook, and four line cooks present handling food, no certified food manager present. Warning
- 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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Warning
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 2/20/2024 revealed 14 total violations (3 high priority, 7 intermediate, 4 basic).