SUSHI THAI OF NAPLES
869 N 103 AVE
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/6/2025
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead insects in control device above dishmachine.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at sushi bar.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chopped fish stored over ready to eat sauces in walk in cooler. Operator placed raw chopped fish in proper place. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pad Thai noodles 58F cold hold at cook line less than 4 hours. Operator put ice on top. **Corrective Action Taken**
Food safety inspection conducted on 2/6/2025 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).
Inspection on 9/19/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on food prep surface at sushi bar. Operator removed. 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. Operator states rice located at sushi bar is under time temperature for safety was produced 1 hour prior to inspection. Operator educated on need for display of time tracking. Operator acknowledged and placed appropriate time marking reflecting time rice was placed under time temperature control for safety. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at sushi bar. Operator replenished paper towels. Corrected On-Site
Food safety inspection conducted on 9/19/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 10/30/2023
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed small deli cup with no handle used in chopped peanuts. Operator moved cup from peanuts.. Repeat 7/24/2023 Corrected On-Site Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. Operator moved for cleaning and proper storage. Repeat 7/24/2023. Corrected On-Site Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed filling being thawed in bowl of standing water. Operator moved to thaw in cooler. Corrected On-Site
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands less than 10 seconds. Operator educated employee on proper hand washing and employee rewashed hands. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish and masago stored over cooked shrimp and lettuce. Operator moved for proper storage. Corrected On-Site
Food safety inspection conducted on 10/30/2023 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 7/27/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/27/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/24/2023
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle in sauce in walk in cooler and sugar. Operator removed containers. Corrected On-Site Warning
- 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. Observed fish still in package bearing label to remove from packaging before thawing thawed and still in package. Operator opened package for proper storage. Corrected On-Site Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. Operator removed tongs for proper storage. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (52F - Cold Holding); raw shrimp (50F - Cold Holding); bean sprouts (50F - Cold Holding) less than 4 hours per operator. Operator placed on ice and adjusted cooler to bring down to correct temperature for storage. **Corrective Action Taken** Warning
Food safety inspection conducted on 7/24/2023 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).