NINJA SUSHI THAI
2575 SW 42 ST STE 109
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 7/19/2024
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 7/19/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/11/2024
High Priority
1
Intermediate
2
Basic
7
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-69-4:Basic - Ice buildup in reach-in freezer. Observed ice buildup up in reach in freezer on cook line. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink a front counter or cook line. Inspectors provided sign **Corrective Action Taken**
- 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. Observed two wood boards used to hold up cutting board not smooth and easy cleanable
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station. Observed walls on cook line soiled with oil Repeat Violation
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Observed exterior back screen door does not have a self closing mechanism
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk-in-freezer shelves with rust
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not in use stored on floor.
- 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. See stop sale. Observed sushi rice kept on time but no time mark kept. Manager advised rice had been prepared three hours earlier.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station. Repeat Violation
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer Repeat Violation
Food safety inspection conducted on 7/11/2024 revealed 10 total violations (1 high priority, 2 intermediate, 7 basic).
Inspection on 3/15/2024
High Priority
4
Intermediate
4
Basic
4
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In walk-in cooler, observed Bowl no handle inside sauce. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer under some shelves. Repeat Violation
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In walk-in cooler, observed pot stored inside rice container where pot handle was touching the rice, Employee removed the pot. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled. Walk-in cooler shelves soiled, also rusted.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee working with dirty dishes, grabbed container with cook broccoli, rinsed, drained and covered no hand washed occurred, inspector instructed to washed his hands. **Corrective Action Taken** Repeat Violation Admin Complaint
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee cutting onions no gloves, Inspector instructed to washed hands and used gloves, Employee washed his hands. Corrected On-Site Repeat Violation Admin Complaint
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Freezer at the cook line, observed portioned bags of raw pork stored above opened box of dessert, employee moved. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, observed cooked shrimp cooked at 11:30 at 72F, per employee shrimp will be gone at 3:00pm. Manager added this item to time as a public health control form. Employee agreed to discard shrimp at 3:30pm. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Female employee used Handwash sink to rinsed orange cloth
- 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/. Certified Manager not on site, Manager arrived during inspection. Corrected On-Site
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For three male employees at the cook line.
- 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. Reach-in cooler at the cook line, noodles and broccoli no date marked, per manager all items were prepared 03/14/24 in the morning.
Food safety inspection conducted on 3/15/2024 revealed 12 total violations (4 high priority, 4 intermediate, 4 basic).
Inspection on 9/18/2023
High Priority
5
Intermediate
4
Basic
8
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin/dispenser. At the server station, ice chute at the soda machine soiled.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside bulk container of flour. Repeat Violation
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Near back door, co2 tank not secured.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks above coolers, employe moved all. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer. Repeat Violation
- 51-18-6:Basic - No copy of latest inspection report available. No documents available. Repeat Violation
- 25-32-4:Basic - Reuse of single-service or single-use articles. At the cook line, used gloves left on top of cooked food items to be re used later, inspector instructed to discard the used gloves **Corrective Action Taken**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Big bins no labeled at the dry storage area. Repeat Violation
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed Male employee placing dirty dishes in sink and immediately after covered food and moved around the kitchen food trays, inspector instructed to wash hands. **Corrective Action Taken**
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee at the sushi bar area, washed his hands and immediately after touched the sushi roll to placed it back in plate, inspector addressed situation. **Corrective Action Taken**
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At the cook line, raw shrimp tray stored above mozzarella cheese bags, Manager moved and stored properly. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, tofu container on prep table 49F, manager placed back inside cooler. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. WD 40 and powder substance stored next to food at the dry storage area, Employee moved all. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line blocked by cart with dirty dishes, employee moved. Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available at inspection time.
- 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. For four new employees
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No documents available at inspection time, inspector provided a digital copy.
Food safety inspection conducted on 9/18/2023 revealed 17 total violations (5 high priority, 4 intermediate, 8 basic).