KOON MANEE THAI AND SUSHI RESTAURANT
17370 ALT A1A STE 401, Jupiter FL 33477 · 561.747.2836
Last inspected Apr 28, 2026 · 10 visits since August 2023
JAN 24
AUG 24
JAN 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line Cooked steak (113F - Hot Holding) per operator product prepared approximately 20 minutes ago, discussed with operator who moved product to reheat to 165F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025016546 | Jan 24, 2025 | Mar 31, 2025 | $400 |
| 2--2023036780 | Jun 21, 2023 | Aug 9, 2023 | $160 |
Inspection history
10 visits, newest first
Apr 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 27, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. On menu "kani " dish served with raw fish eggs ( masago ) with no consumer advisory, discussed with operator to add asterisk to menu item.
Feb 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 10 high priority.
10 High priority4 Intermediate1 Basic
Show 15 findings ▾
Container of medicine improperly stored. In kitchen bottle of burn medication stored above cooked rice, discussed with operator who removed medication
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) per operator dish machine sanitizer is empty,Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator set up three compartment sink chlorine 100ppm.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee removed hat and fixed hair after without washing hand employee handled clean and sanitized plates and tongs, discussed with operator employee washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cell phone and without washing hands employee handled container of bell peppers, discussed with employee who washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw shrimp stored above non commercially packaged cream cheese stuffed wontons, discussed with operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler ground raw fish stored above tofu, discussed with operator who corrected storage of products.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Multiple servers entering kitchen with soiled dishes and after without washing hands employees handling plates of food to take to customers, discussed with operator servers washed hands.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. At sushi bar reach in cooler Commercially processed reduced oxygen packaged tuna and escolar bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In storage room cooked rice noodle (65F - Cold Holding) per operator product left at room temperature for approximately 1 hour to thaw, discussed thawing methods with operator, operator moved product to walk in cooler to chill. In reach in cooler at cook line coconut milk sauce (64F - Cold Holding) per operator product not portioned or prepared today and held out of cooler during rush for approximately 1 hour, discussed with operator who moved product to freezer to rapid chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line Cooked steak (113F - Hot Holding) per operator product prepared approximately 20 minutes ago, discussed with operator who moved product to reheat to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler container of canned baby corn (53F - Cooling) at 1:25 since 11:00 to 51F at 1:40, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to reach in freezer to rapid chill.
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. On menu "kani " dish served with raw fish eggs ( masago ) with no consumer advisory, discussed with operator to add asterisk to menu item.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment uses time is a public health control for multiple products with no written procedures, discussed with operator and emailed copy to operator to print and fill.
Spray bottle containing toxic substance not labeled. At dish washing area unlabeled spray bottles of bleach, discussed with operator to label bottles.
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. At sushi bar reach in cooler Commercially processed reduced oxygen packaged tuna and escolar bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Oct 2, 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 ▾
Bowl or other container with no handle used to dispense rice at cook line
Mar 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting lettuce with bare hands. As per operator lettuce will be used in cold salads. Educated. Employee washed hands and put gloves on to continue working with ready to eat foods that will not be reheated to at least 145 F.
Nonfood-grade paper towels used in direct contact with raw salmon -salmon wrapped in paper towels in walk-in cooler; operator removed
Raw animal food stored over or with unwashed produce Raw tuna over unwashed kale on the speed rack in walk-in cooler Stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon container stored on top of seaweed container ion the speed rack in walk-in cooler Stored properly
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee with gloved hands walking through the back door inside the restaurant, touching prep table, clean utensils, food containers, without disposing of gloves and washing hands. Educated Employee washed hands
Handwash sink at dishwashing area used to wash lettuce and portion foods- educated operator Employee moved to prep station
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/. Handwashing sink added under dishwasher table; establishment converted the approved handwashing sink at dishwasher area into a prep sink;
Food stored on floor. Container of frozen raw chicken under the stove at cook line Moved inside walk-in cooler
Single-service articles stored next handwash sink by ice maker at expo line exposed to splash. Advised to add divider or relocate
Time/temperature control for safety food thawed in an improper manner. Several containers of animal protein under dishwasher table; moved inside cooler
Aug 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Emilee making spring rolls with bare hands; as per operator food will not be immediately heated to 145F; per operator food will be frozen and taken out of freezer at later time and fried per order Employee washed hands and put gloves on;
Employee beverage container on a food preparation table or over/next to clean equipment/utensils next to rice warmers at expo line; removed
Time/temperature control for safety food thawed in an improper manner. Rice noodles thawing at room temperature at dishwasher area; placed back inside walk-in cooler;
Jan 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
8 High priority0 Intermediate0 Basic
Show 8 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 fixed to 100 ppm
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left cook line; touched pen to make notes; went back to cook line and touched clean plates; Operator educated; employee washed hands and placed gloves on;
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched with bare hands cooked spring rolls, placed on the plate and processed to deliver food to the customers- at expo line; operator educated; employee washed hands; operator provided tongs;
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over bamboo - all not commercially packaged in reach in freezer by dishwasher Reversed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over seeweed and sauces Raw tuna over cooked shrimp in cooler at sushi station Operator reversed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. green curry (45F - Cold Holding); red curry (45F - Cold Holding) in reach in cooler at cook line; food not prepared or portioned today; food stored on top of other food container; food moved on the bottom; food out of temperature for approximately 1 hour;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken broth (101F - Hot Holding); on the stove; as per operator food out of temperature for approximately 1 hour; operator turned on the flame to reheat to 165 spring rolls (108F - Hot Holding) at expo line; as per operator food on 4 hour plan; food not listed on the plan; operator added;
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine over 200ppm); operator fixed to 100 ppm.
Aug 23, 2023Inspection 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 ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverages from prep surface.
Aug 23, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
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.