KOMOON THAI SUSHI & CEVICHE
1575 PINE RIDGE RD UNIT 9, Naples FL 34109 · 239.596.9991
Last inspected Jul 15, 2026 · 19 visits since August 2023
JAN 25
APR 25
JUL 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler; raw chicken stored over raw beef. Operator removed raw chicken to another cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $3,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024025987 | Mar 26, 2024 | Jun 17, 2024 | $800 |
| 7--2023034553 | Jun 16, 2023 | Sep 1, 2023 | $1,600 |
| 7--2023020047 | Apr 4, 2023 | May 3, 2023 | $400 |
| 7--2018055690 | Sep 27, 2018 | Dec 20, 2018 | $200 |
Inspection history
19 visits, newest first
Jul 15, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Observed cutting board has cut marks and is no longer cleanable.
Jul 13, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
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. In the walk in cooler, house made curry (60F - Cold Holding); house made tom yum prepared hot (60F - Cold Holding); tempura sauce prepared hot (63F - Cold Holding); duck sauce prepared hot (67F - Cold Holding); cooked rice (64F - Cold Holding); raw shelled eggs (65F - Cold Holding ambient temperature); cream (59F - Cold Holding). Operator stated walk in cooler was checked the night prior to inspection. At sushi bar cold holding unit, observed raw salmon (50F - Cold Holding); raw tuna (51F - Cold Holding); raw white fish (49F - Cold Holding); raw ground tuna (47F - Cold Holding); cooked shrimp (52F - Cold Holding); cream cheese (47F - Cold Holding); imitation krab (48F). Operator stated foods were moved from walk in cooler around 11am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler, house made curry (60F - Cold Holding); house made tom yum prepared hot (60F - Cold Holding); tempura sauce prepared hot (63F - Cold Holding); duck sauce prepared hot (67F - Cold Holding); cooked rice (64F - Cold Holding); raw shelled eggs (65F - Cold Holding ambient temperature); cream (59F - Cold Holding). Operator stated walk in cooler was checked the night prior to inspection. At sushi bar cold holding unit, observed raw salmon (50F - Cold Holding); raw tuna (51F - Cold Holding); raw white fish (49F - Cold Holding); raw ground tuna (47F - Cold Holding); cooked shrimp (52F - Cold Holding); cream cheese (47F - Cold Holding); imitation krab (48F). Operator stated foods were moved from walk in cooler around 11am.
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/. At beginning of inspection, observed four food handler employee without a certified food manager present. CFM arrived at time of inspection.
No probe thermometer provided to measure temperature of food products.
Observed cutting board has cut marks and is no longer cleanable.
Jul 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority5 Intermediate1 Basic
Show 10 findings ▾
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 switched chlorine container, end result Dishwasher (Chlorine 100ppm)
Observed Employee washed hands with no soap at the hand sink at sushi bar. Employee washed hands at server prep area with soap.
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. In the walk in cooler, house made curry (60F - Cold Holding); house made tom yum prepared hot (60F - Cold Holding); tempura sauce prepared hot (63F - Cold Holding); duck sauce prepared hot (67F - Cold Holding); cooked rice (64F - Cold Holding); raw shelled eggs (65F - Cold Holding ambient temperature); cream (59F - Cold Holding). Operator stated walk in cooler was checked the night prior to inspection. At sushi bar cold holding unit, observed raw salmon (50F - Cold Holding); raw tuna (51F - Cold Holding); raw white fish (49F - Cold Holding); raw ground tuna (47F - Cold Holding); cooked shrimp (52F - Cold Holding); cream cheese (47F - Cold Holding); imitation krab (48F). Operator stated foods were moved from walk in cooler around 11am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler, house made curry (60F - Cold Holding); house made tom yum prepared hot (60F - Cold Holding); tempura sauce prepared hot (63F - Cold Holding); duck sauce prepared hot (67F - Cold Holding); cooked rice (64F - Cold Holding); raw shelled eggs (65F - Cold Holding ambient temperature); cream (59F - Cold Holding). Operator stated walk in cooler was checked the night prior to inspection. At sushi bar cold holding unit, observed raw salmon (50F - Cold Holding); raw tuna (51F - Cold Holding); raw white fish (49F - Cold Holding); raw ground tuna (47F - Cold Holding); cooked shrimp (52F - Cold Holding); cream cheese (47F - Cold Holding); imitation krab (48F). Operator stated foods were moved from walk in cooler around 11am.
Handwash sink at drink area, food prep area used for purposes other than handwashing. Observed dishes in handwash sinks. Operator removed dishes from hand sinks.
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/. At beginning of inspection, observed four food handler employee without a certified food manager present. CFM arrived at time of inspection.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink in sushi bar. Employee provided hand soap at hand wash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the tall white stand alone freezer in food prep area, observed house made krab rangoon without a date mark. Operator stated foods were prepared two day prior to inspection. Employee began to date foods.
Observed cutting board has cut marks and is no longer cleanable.
Apr 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled with mold like substance throughout kitchen.
Apr 2, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler; cream cheese (51F - Cold Holding); raw tuna (50F - Cold Holding); raw chicken (52F - Cold Holding); cooked white rice (51F - Cold Holding); raw tuna (49F - Cold Holding); cooked brown rice (52F - Cold Holding); tofu (52F - Cold Holding). See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler; cream cheese (51F - Cold Holding); raw chicken (52F - Cold Holding); cooked white rice (51F - Cold Holding); raw tuna (49F - Cold Holding); cooked brown rice (52F - Cold Holding); tofu (52F - Cold Holding). See stop sale.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled with mold like substance throughout kitchen.
Apr 1, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler; raw chicken stored over raw beef. Operator removed raw chicken to another cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler; cream cheese (51F - Cold Holding); raw tuna (50F - Cold Holding); raw chicken (52F - Cold Holding); cooked white rice (51F - Cold Holding); raw tuna (49F - Cold Holding); cooked brown rice (52F - Cold Holding); tofu (52F - Cold Holding). See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler; cream cheese (51F - Cold Holding); raw chicken (52F - Cold Holding); cooked white rice (51F - Cold Holding); raw tuna (49F - Cold Holding); cooked brown rice (52F - Cold Holding); tofu (52F - Cold Holding). See stop sale.
Handwash sink not accessible for employee use at all times. Handwashing sink blocked with cooked rice container at front counter. Operator removed cooked rice container.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl with no handle used to dispense flour. Operator removed the bowl.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled with mold like substance throughout kitchen.
Food stored on floor. Oil container stored on floor near dry storage.
Working containers of food removed from original container not identified by common name. Flour container not labeled at dry storage. Operator labeled flour container.
Jul 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside reach in freezer
Jul 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 6 high priority.
6 High priority2 Intermediate4 Basic
Show 12 findings ▾
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 00ppm) instructed operator to use three compartment sink for sanitizing until dishwasher machine is repaired.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and chicken stored over ready to eat edamame in reach in cooler. Operator move foods to proper storage.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored directly raw fish and shrimp inside walk in cooler food was discarded per stop sale order.
Stop Sale issued due to food not being in a wholesome, sound condition. Two 1 pound packages of Yellowfin Tune still in sealed reduced oxygen packaging fully thawed inside walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside walk in cooler: 2 lbs shrimp (51 F - Cold Holding); 1 lb swordfish (52 F - Cold Holding); chicken 4 lbs (52 F - Cold Holding); 12 dozen shelled eggs (ambient) (58 F - Cold Holding); 1 lb fish (51 F - Cold Holding); 5.5 lbs crab flakes (53 F - Cold Holding); 2 lbs prepared rice (55 F - Cold Holding); 2 lbs tilapia (58 F - Cold Holding); 7 quarts spring roll sauce (56 F - Cold Holding) per operator all food was stored in walk in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk in cooler: 2 lbs shrimp (51 F - Cold Holding); 1 lb swordfish (52 F - Cold Holding); chicken 4 lbs (52 F - Cold Holding); 12 dozen shelled eggs (ambient) (58 F - Cold Holding); 1 lb fish (51 F - Cold Holding); 5.5 lbs crab flakes (53 F - Cold Holding); 2 lbs prepared rice (55 F - Cold Holding); 2 lbs tilapia (58 F - Cold Holding); 7 quarts spring roll sauce (56 F - Cold Holding) per operator all food was stored in walk in cooler overnight.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Commercially processed fish served on sushi menu not date marked after opening
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw sushi not identified on electronic menu (iPad) that is given to guests.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler not keeping food cold. Ambient temperature of walk in cooler is 58 F.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Two 1 pound packages of Yellowfin Tune still in sealed reduced oxygen packaging fully thawed inside walk in cooler
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside reach in freezer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisk stored in 80 F water on cooks line. Operator removed from water.
Apr 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Peeler, stored as clean, had embedded food debris. Operator removed to dish area.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Two bowls and one plate, stored as clean in the kitchen, had cracks and chips. Educated Operator to discard broken wares so they cannot be used, as they are no longer easily cleanable.
A minimum of one bathroom facility is not available for public use. Sign on front exterior door states "No Public Restrooms." Educated Operator that restrooms must be available to the public. Operator removed signs.
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Outer openings not protected with self-closing doors. Front door is not closing.
Sep 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan has accumulated debris.
Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in dining room
Old labels stuck to food containers after cleaning.
Sep 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In Walk in cooler, observed; Tofu (51F - Cold Holding); cooked rice (51F - Cold Holding); raw shrimp (51F - Cold Holding) Products have been cold holding since yesterday evening, per operator. Operator discarded products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Walk in cooler, observed; Tofu (51F - Cold Holding); cooked rice (51F - Cold Holding); raw shrimp (51F - Cold Holding) Products have been cold holding since yesterday evening, per operator. Operator discarded products.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has accumulated debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan has accumulated debris.
Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in dining room
Old labels stuck to food containers after cleaning.
Jul 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler observed cooked rice (50F - Cold Holding); half and half (50F - Cold Holding); tofu (50F - Cold Holding) Per operator, product held for at least 24 hours. Operator discarded products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler observed cooked rice (50F - Cold Holding); half and half (50F - Cold Holding); tofu (50F - Cold Holding) Per operator, product held for at least 24 hours. Operator discarded products.
No soap provided at handwash sink. In kitchen prep area
Food stored on floor. Observed one case of Avocados on the kitchen floor.
May 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Bowl or other container with no handle used to dispense food. In dry storage.Observed quart container with no handle being used to scoop sushi rice, and long grain rice in kitchen
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Several acoustic ceiling tiles in kitchen
Equipment in poor repair. Walk in cooler has a leak from the compressor, Sushi Bar see through door is cracked and missing large pieces. Reach in cooler at front line has a broken handle.
Reuse of single-service or single-use articles. Observed seaweed salad containers be reused
Mar 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at front line, Observed raw tuna and salmon being stored over assorted sauces. Operator rearranged products
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled
Identity of food or food product misrepresented. Sushi specials Menu offers White Tuna on the Long Beach Roll. Per Operator, Escolar is served as white tuna. Educated Operator about Albacore tuna and Misrepresentation.Repeat violation from 8-22-23
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Lunch menu offers Ceviche de pescado and Ceviche mixto. With no secondary designation, such as an asterisk to indicate consumer advisory applies. Per operator no heat is applied to the fish ceviche or mixed raw seafood ceviche.
Bowl or other container with no handle used to dispense food. In dry storage.Observed quart container with no handle being used to scoop sushi rice, and long grain rice in kitchen
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Several acoustic ceiling tiles in kitchen
Equipment in poor repair. Walk in cooler has a leak from the compressor, Sushi Bar see through door is cracked and missing large pieces. Reach in cooler at front line has a broken handle.
Reuse of single-service or single-use articles. Observed seaweed salad containers be reused
Sep 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 22, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded.
0 High priority6 Intermediate0 Basic
Show 7 findings ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In server area next to ice machine, hand washing sink has been removed.
Identity of food or food product misrepresented. White Tuna featured on menu is actually Escolar. Educated operator on misbranding
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for dishwasher or triple sink
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Hand washing sink has been removed at server area near pickup window.
Spray bottle containing toxic substance not labeled. At dishwasher.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At sushi bar.
- From initial inspection : Observed electrical wiring in disrepair. For reporting purposes only. Near back door, exposed wiring from wall
Aug 14, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded.
0 High priority6 Intermediate0 Basic
Show 7 findings ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In server area next to ice machine, hand washing sink has been removed.
Identity of food or food product misrepresented. White Tuna featured on menu is actually Escolar. Educated operator on misbranding
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for dishwasher or triple sink
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Hand washing sink has been removed at server area near pickup window.
Spray bottle containing toxic substance not labeled. At dishwasher.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At sushi bar.
Observed electrical wiring in disrepair. For reporting purposes only. Near back door, exposed wiring from wall
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.