Thai Thai Sushi Boat
6424 Naples Blvd Ste 302, Naples
Feb 19, 2026
Routine - Food
Disposition
Administrative complaint recommended
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·Employee personal belongings
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal belongings such as purses and clothing stored above food prep area.
40-06-5 - Basic·Food-contact and nonfood-contact surfaces designed, constructed, maintainedRepeat
Ice buildup in reach-in freezer and/or walk-in freezer the stand alone freezer near dish machine.
14-69-4 - Basic·Food protection during preparation, storage and displayRepeat
In the walk in cooler observed Employee personal food not properly identified and segregated from food to be served to the public. Operator stated employee food was not segregated from food to be served to the public.
08B-49-4 - Basic·Handwashing supplies and handwash sign providedRepeat
No handwashing sign provided at a hand sink used by food employees located at the sushi bar.
31B-04-4 - Basic·Clean clothes; hair restraints; jewelry; fingernailsCorrected on-site
Observed Employee with no hair restraint while engaging in food preparation. Employee put on a hat.
13-03-4 - High Priority·Cooling PH/TCS foods; proper cooling methods
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the reach in cooler across from cook top, observed cooked rice (66F - Cooling). Operator stated rice was cooked the day prior to inspection.
03D-02-5 - High Priority·Food-contact surfaces clean and sanitized
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. Dishwasher (Chlorine 0ppm). Operator set up three compartment sink at time of inspection.
22-41-4 - High Priority·Current license, properly displayed
Operating with an expired Division of Hotels and Restaurants license. Expired on 12/1/25
50-17-3 - High Priority·Separating raw animal foods from each other, RTE foods
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, observed raw fish stored over ready to eat sauces. Operator rearranged for proper storage.
08A-05-6 - High Priority·Food safe and unadulterated; sound condition
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (52F - Cold Holding). Operator stated food is kept in the reach in cooler overnight. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the reach in cooler across from cook top, observed cooked rice (66F - Cooling). Operator stated rice was cooked the day prior to inspection.
01B-02-5 - High Priority·Receiving and holding PH/TCS foods cold
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (52F - Cold Holding). Operator stated food is kept in the reach in cooler overnight.
03A-02-5 - Intermediate·Food manager certification; knowledge/active managerial control
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
53A-10-4 - Intermediate·State approved food handler training; employee training
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One food handler employee unable to provide food handler training. Employee has been working at establishment for 3 years. Rolando.
53B-13-5
Violation codes
10 categories| Count | Violation |
|---|---|
| 1 | Food from approved source; safe and unadulterated |
| 2 | Temperature control for safety foods (receiving, holding, cooking, cooling, reheating) |
| 2 | Raw/RTE food separation; food protection during prep and storage |
| 1 | Clean clothes; hair restraints; jewelry; fingernails |
| 1 | Food-contact and nonfood-contact surfaces designed, constructed, maintained |
| 2 | Food-contact surfaces clean and sanitized |
| 1 | Handwash sinks; handwashing supplies and sign provided |
| 1 | Employee personal belongings |
| 1 | Current license, properly displayed |
| 2 | Food management certification; employee training |