DirtyFLRestaurant Inspection Data

SUSHI THAI OF NAPLES

SUSHI THAI OF NAPLES in NAPLES has 7 health inspections on record with an overall food safety rating of 2.8/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

869 N 103 AVE

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 7 health inspection reports

All Inspection Reports

1/15/2026· 1mo ago

Visit ID: 13473229

Met Inspection Standards

2 high, 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. In reach in cooler observed seven packages unopened, thawed raw tuna in Reduced Oxygen Packaging labeled "Remove from Packaging Before Thawing"Operator discarded product. **Corrective Action Taken**
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on drain at fountain drink station, operator moved ice scoop to a container. Corrected On-Site
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Nuts and Rice in non food grade containers in storage area.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. In reach in cooler observed seven packages unopened, thawed raw tuna in Reduced Oxygen Packaging labeled "Remove from Packaging Before Thawing"Operator discarded product. **Corrective Action Taken**
  • 16-43-4:Intermediate - Test kit expired. Expired test strips 3/21

7/25/2025· 7mo ago

Visit ID: 10885441

Met Inspection Standards

1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated grease and debris

2/6/2025· 1y 1mo ago

Visit ID: 8894250

Met Inspection Standards

2 high, 2 basic

  • 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**

9/19/2024· 1y 5mo ago

Visit ID: 8738960

Met Inspection Standards

1 high, 1 int, 1 basic

  • 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

10/30/2023· 2y 4mo ago

Visit ID: 8531863

Met Inspection Standards

2 high, 3 basic

  • 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

7/27/2023· 2y 7mo ago

Visit ID: 8452734

Met Inspection Standards
  • N/A:No Violations Were Observed

7/24/2023· 2y 7mo ago

Visit ID: 8360275

Follow-up Inspection Required

1 high, 3 basic

  • 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