DirtyFLRestaurant Inspection Data

SUSHI NAIYA JAPANESE-THAI

1136 Southeast Port Saint Lucie Boulevard
Port Saint Lucie, Florida, 34952
Saint Lucie County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 3/13/2025

Inspection #: Visit ID: 8990054

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In bulk ingredients Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Bulk oil and sauces Repeat Violation
  • 36-62-4:Basic - Light not functioning. Under hood
  • 25-05-4:Basic - Single-service articles improperly stored. Cases of Napkins stored on floor Repeat Violation
  • 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. 0 ppm put new chemical now 50ppm Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar area
  • 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/ Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. On cooks line Corrected On-Site Repeat Violation
  • 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.

Inspection Date: 9/27/2024

Inspection #: Visit ID: 8724426

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In bulk items
  • 08B-38-4:Basic - Food stored on floor. Bulk oil in back storage area, bulk sauces in storage area
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Chopsticks, napkin cases stored on floor
  • 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/ Manager had stepped out and returned before inspection was done. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At sink by veggie coolers Corrected On-Site

Inspection Date: 4/17/2024

Inspection #: Visit ID: 8571385

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In bulk items
  • 08B-38-4:Basic - Food stored on floor. Bulk rice in buckets
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In produce cooler
  • 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/

Inspection Date: 12/11/2023

Inspection #: Visit ID: 8345862

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisk in water Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. In standing water still frozen Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken in a stick 49f cold holding from over night
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken in a stick 49f cold holding, manager disposed
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. In bar area Corrected On-Site