MARIKAMI THAI AND SUSHI
5781 LEE BLVD STE 209
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 2 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).