Thai Thai Sushi Boat
6424 Naples Blvd Ste 302, Naples
Oct 6, 2025
Routine - Food
Disposition
Inspection Completed - No Further Action
Inspector's notes
- Basic·Food-contact surfaces clean and sanitized
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5 - Basic·Food protection during preparation, storage and display
Employee personal food not properly identified and segregated from food to be served to the public. Containers of beef and fish in the stand alone fridges in the main kitchen and containers of frozen beef and frozen chicken in the walk in freezer not properly identified and segregated from food to be served to the public.
08B-49-4 - Basic·Food protection during preparation, storage and display
Food stored on floor. Containers of frozen meat and fish on the floor of walk in freezer Ginger buckets stored on the floor in sushi bar area. Soy buckets on the floor in storage area near main kitchen. Bags of corn meal stored on floor in the back storage area. Operator began moving all foods up off the floor. **Corrective Action Taken**
08B-38-4 - Basic·Food-contact and nonfood-contact surfaces designed, constructed, maintained
Ice buildup in reach-in freezer and walk-in freezer.
14-69-4 - Basic·Handwashing supplies and handwash sign provided
No handwashing sign provided at a hand sink used by food employees in the sushi bar area.
31B-04-4 - Basic·Dishwashing facilities; chemical test kits; gauges
Old labels stuck to food containers after cleaning. Observed several clean containers with the old labels still attached in the dish machine are and sushi bar area.
16-46-4 - High Priority·Separating raw animal foods from each other, RTE foodsCorrected on-site
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat cooked noodles and lettuce in the reach in cooler across from cook area. Operator properly stored.
08A-05-6 - Intermediate·Date marking ready-to-eat (RTE) PH/TCS foods
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half container not date marked, operator stated container was opened three days ago.
02C-03-5 - Intermediate·Hands clean and washed properly
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at the dump sink in the sushi bar area.
12A-03-4 - Intermediate·Handwash sink(s) installed, accessibleCorrected on-site
Handwash sink not accessible for employee use at all times. In the Handwashing sink near the dish machine there was a cheese cloth and a container lid. Operator removed items to allow access to handwashing sink.
31A-09-4 - Intermediate·Time as a Public Health Control
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment is engaging in time as a public health control with Sushi rice, it is time marked but no form available upon request.
03F-10-5
Violation codes
8 categories| Count | Violation |
|---|---|
| 1 | Consumer advisory; food labeling; date marking |
| 1 | Temperature control for safety foods (receiving, holding, cooking, cooling, reheating) |
| 3 | Raw/RTE food separation; food protection during prep and storage |
| 1 | Handwashing; employee hygiene |
| 1 | Food-contact and nonfood-contact surfaces designed, constructed, maintained |
| 1 | Dishwashing facilities; chemical test kits; gauges |
| 1 | Food-contact surfaces clean and sanitized |
| 2 | Handwash sinks; handwashing supplies and sign provided |