DirtyFLRestaurant Inspection Data

NINJA STEAK HOUSE & SUSHI

NINJA STEAK HOUSE & SUSHI located in NAPLES has undergone 7 health department inspections, achieving a 2.9/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 7 reports on file

2371 VANDERBILT BEACH RD #701

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 7 health inspection reports

All Inspection Reports

3/30/2026· 2w ago

Visit ID: 13661297

Met Inspection Standards

1 int

  • 02C-04-5:Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In the reach in cooler across from the cook line observed imitation Krab Rangoon without a date mark. Operator stated foods are made in house and was prepared 7 days prior to inspection. Discussed with operator on how to properly date foods. Warning - From follow-up inspection 2026-03-30: **Time Extended**

3/27/2026· 2w ago

Visit ID: 13549281

Follow-up Inspection Required

2 high, 4 int, 1 basic

  • 08B-38-4:Basic - Food stored on floor. In the bar area observed cans of drinks stored on the floor. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler at the sushi bar, observed raw salmon directly placed over cooked eel. Raw tuna placed above ready to eat sauces and ready to eat imitation Krab. Operator rearranged for proper storage. Corrected On-Site Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach in the handwashing sink by the server station area. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At the bar area, observed bar mats placed on the handwashing sink. Discussed with operator handwashing sink are to be used only for handwashing. Operator removed bar mats from handwashing sink. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at warewashing machine or wiping cloths. Warning
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In the reach in cooler across from the cook line observed imitation Krab Rangoon without a date mark. Operator stated foods are made in house and was prepared 7 days prior to inspection. Discussed with operator on how to properly date foods. Warning
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at the handwashing sink located near the three compartment sink. Operator was able to make the paperwork towel dispenser work at time of inspection. Corrected On-Site Warning

10/13/2025· 6mo ago

Visit ID: 10878315

Met Inspection Standards

2 high, 1 int

  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler across from cook top raw beef was stored over cooked duck. In the stand alone cooler Raw beef was stored over raw shrimp. Operator rearranged all foods for proper storage. Corrected On-Site
  • 03F-02-5: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 and the time removed from temperature control cannot be determined. No time mark on fried Krab, per operator foods were cooked and prepared two hours before inspection started. Operator time marked foods. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Raw ready to eat fish removed from original packaging in the walk in freezer, operator stated it was removed from original packaging more than 7 days ago. No date mark on fish.

4/10/2025· 1y ago

Visit ID: 10709516

Met Inspection Standards

6 basic

  • 27-10-4:Basic - No hot running water at mop sink.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in side beverage/wait station. Note: operator ordered shelving and just needs to install. **Corrective Action Taken**
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink at bar. Note: operator has work order in place to fix. **Corrective Action Taken**
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine concentration at 0 ppm. Operator added more sanitizer. Rechecked concentration at 50 ppm. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour/sugar/salt bins. Operator labeled bins. Corrected On-Site

10/31/2024· 1y 5mo ago

Visit ID: 8727529

Met Inspection Standards

1 high, 2 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed two food handling employees with no hair restraints. Employees put on hats. Corrected On-Site
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Near Three compartment sink, observed a low table shelf with unsealed wood
  • 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. Dishwasher (Chlorine 0ppm); Operator connected sanitizer to correct dispenser hose. Secondary Test Dishwasher (Chlorine 50ppm) Corrected On-Site

4/2/2024· 2y ago

Visit ID: 8645035

Met Inspection Standards

1 high, 2 int, 2 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed two food handlers with no hair restraint. Employees put on hats Corrected On-Site
  • 29-03-4:Basic - Water draining onto floor surface. Dishwasher is leaking water on the floor
  • 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. Dishwasher (Chlorine 0ppm)Secondary test ; Operator changed bucket Dishwasher (Chlorine 50ppm) Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed a pan of salmon stored on a Hand washing sink. Operator removed salmon Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server station. Operator replenished towels Corrected On-Site

11/30/2023· 2y 4mo ago

Visit ID: 8349335

Met Inspection Standards

2 basic

  • 36-17-5:Basic - Floor parts missing and/or in disrepair. In walk in cooler, observed floor open down the center and curling sharp edges.
  • 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed drill being stored on ice machine in kitchen