DirtyFLRestaurant Inspection Data

NINJA THAI ASIAN FUSION RESTAURANT

899 E PRIMA VISTA BLVD STE AB

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 4/29/2025

Inspection #: Visit ID: 10783334

  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Dish machine Warning - From follow-up inspection 2025-04-29: **Time Extended**

Inspection Date: 2/19/2025

Inspection #: Visit ID: 8836336

  • 08B-12-5:Basic - Egg rolls made yesterday not covered. Warning
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's and women's restroom. Warning
  • 28-02-4:Basic - Condensation or other drainage not disposed of according to law.AC line and mop sink draining onto the ground not properly plumbed. Warning
  • 23-03-4:Basic - Hood filters soiled Warning
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Box reused for wontons Warning
  • 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. Corrected On-Site Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Warning
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened Monday. Corrected On-Site Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times.hand sink on cook line blocked by tray of food sitting on a chair in front of hand sink Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Dish machine Warning

Inspection Date: 7/30/2024

Inspection #: Visit ID: 8840142

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods - From follow-up inspection 2024-07-25: **Time Extended** - From follow-up inspection 2024-07-30: **Time Extended**

Inspection Date: 7/25/2024

Inspection #: Visit ID: 8835941

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods - From follow-up inspection 2024-07-25: **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 87f hot holding, heavy cream 50f cold holding Warning - From follow-up inspection 2024-07-25: Pork fully cooked 47f cooling, Fish sliced 47f cooling, Tofu 46f cooling All these were made less than 2 hours ago. Make sure that any foods that are potentially hazardous are keep in another cooler at 41f or below until temperatures in cooler reach 41f or below **Time Extended**

Inspection Date: 7/22/2024

Inspection #: Visit ID: 8773680

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Vegetables wrapped in brown paper towel
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw meats over coconut milk Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sushi rice, heavy cream 50f cold holding Corrected On-Site Warning
  • 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. On sushi rice
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 87f hot holding, heavy cream 50f cold holding Warning

Inspection Date: 2/22/2024

Inspection #: Visit ID: 8523476

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Manager cleaned Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 14-11-5:Basic - Equipment in poor repair. Reach in freezer gasket broken and insulation showing.
  • 08A-14-5:High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw pork over cooked chicken. Manger moved Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. masiogo 60f cold holding , advised to rapid chill **Corrective Action Taken**
  • 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. Determined it was made 2.5 hours ago marked Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Inspection Date: 10/16/2023

Inspection #: Visit ID: 8524864

  • 14-71-4:Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. On reach in freezers Repeat Violation - From follow-up inspection 2023-10-12: **Time Extended** - From follow-up inspection 2023-10-16: **Time Extended**

Inspection Date: 10/12/2023

Inspection #: Visit ID: 8522365

  • 14-05-4:Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. In storage area - From follow-up inspection 2023-10-12: **Time Extended**
  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation - From follow-up inspection 2023-10-12: **Time Extended**
  • 14-71-4:Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. On reach in freezers Repeat Violation - From follow-up inspection 2023-10-12: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Middle cooler on sushi line 65f ambient temperature. Do not store tcs foods until cooler is able to maintain 41f or below Repeat Violation - From follow-up inspection 2023-10-12: Cooler ambient 60f, sushi rolls stored in unit employee states they were made 1 hour ago advised to move to other cooler. **Time Extended**
  • 14-38-4:Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Repeat Violation - From follow-up inspection 2023-10-12: **Time Extended**
  • 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. On cooks line Corrected On-Site Repeat Violation - From follow-up inspection 2023-10-12: **Time Extended**
  • 27-10-4:Basic - - From initial inspection : Basic - No running water at mop sink. When I came in turned on mop sink no hot or cold water was working. Employee fixed and now has hot and cold water at mop sink. Corrected On-Site - From follow-up inspection 2023-10-12: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 46f cold holding , Krab 45f cold holding , sushi bomb 60f cold holding , JB roll 60f cold holding , sprouts 70f cold holding, out less than 4 hours advised rapid chill. Repeat Violation Admin Complaint - From follow-up inspection 2023-10-12: Job roll 50f cooling, kale 70f cold holding , bean sprouts 75f cold holding , cut cabbage 75f cold holding , Admin Complaint
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Items stored on hand sink on kitchen line Corrected On-Site - From follow-up inspection 2023-10-12: **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-10-12: **Time Extended**

Inspection Date: 10/10/2023

Inspection #: Visit ID: 8372620

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. In storage area
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. On reach in freezers Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Middle cooler on sushi line 65f ambient temperature. Do not store tcs foods until cooler is able to maintain 41f or below Repeat Violation
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. On cooks line Corrected On-Site Repeat Violation
  • 27-10-4:Basic - No running water at mop sink. When I came in turned on mop sink no hot or cold water was working. Employee fixed and now has hot and cold water at mop sink. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 46f cold holding , Krab 45f cold holding , sushi bomb 60f cold holding , JB roll 60f cold holding , sprouts 70f cold holding, out less than 4 hours advised rapid chill. Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Items stored on hand sink on kitchen line Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.