MAKI SUSHI AND THAI RESTAURANT
1888 NE JENSEN BEACH BLVD, Jensen Beach FL 34957 · (571)260-3577
Last inspected Apr 7, 2026 · 8 visits since January 2024
MAY 24
MAR 25
APR 25
JAN 26
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed and printed during inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026038724 | Mar 27, 2026 | Jul 7, 2026 | $200 |
Inspection history
8 visits, newest first
Apr 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator set up triple sink chlorine 100 ppm at time of inspection
Employee touched soiled floor to pick up trash and then engaged in food preparation, at cook Line without washing hands Advised operator of proper hand washing for employees to wash hands properly
Shell eggs not stored at an ambient air temperature of 45 (52F)degrees Fahrenheit or less Per operator eggs not prepped or portioned today and left out of temperature for more than 4 hours See stop sale
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 Observed inside reach in cooler at cook line cooked pepper spring roll sauce (52F - Cold Holding) Per operator food not prepared or portioned today and left out of temperature for more than 4 hours See stop sale Shell eggs not stored at an ambient air temperature of 45 (52F)degrees Fahrenheit or less Per operator eggs not prepped or portioned today and left out of temperature for more than 4 hours See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit Observed inside reach in cooler at cook line cooked pepper spring roll sauce (52F - Cold Holding) Per operator food not prepared or portioned today and left out of temperature for more than 4 hours See stop sale
Jan 8, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at flip to preach in cooler on kitchen cooked bamboo (46F - cold holding) per operator items not prepped or portioned today and left out of temperature since night before more than 4 hours, see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top reach in cooler in kitchen raw shrimp (46F - Cold Holding); Cold Holding); bean sprouts (46F - Cold Holding) per operator items not prepped or portioned today and left out of temperature for approximately 2 hours Operator put food on ice to chill Observed at flip to preach in cooler on kitchen cooked bamboo (46F - cold holding) per operator items not prepped or portioned today and left out of temperature since night before more than 4 hours, see stop sale
Jan 7, 2026Warning 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. Observed at flip to preach in cooler on kitchen cooked bamboo (46F - cold holding) per operator items not prepped or portioned today and left out of temperature since night before more than 4 hours, see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top reach in cooler in kitchen raw shrimp (46F - Cold Holding); Cold Holding); bean sprouts (46F - Cold Holding) per operator items not prepped or portioned today and left out of temperature for approximately 2 hours Operator put food on ice to chill Observed at flip to preach in cooler on kitchen cooked bamboo (46F - cold holding) per operator items not prepped or portioned today and left out of temperature since night before more than 4 hours, see stop sale
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked White rice (48F cooling at 3:15 since 12:00-48F - 48F at 4:00); At current rate of cooling items will not reach 41F within 6 hours of cooling Advised operator to place food in colder unit or place on ice
Buildup of food debris/soil residue on equipment door handles.
Apr 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Bowl or other container with no handle used to dispense food inside containers of rice at cook line. Operator removed.
In-use tongs stored on equipment door handle between uses.
Mar 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Container of medicine improperly stored. Observed bottle of Pain relief medication stored over prep counter and rice cooker. Operator removed..
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken stored over raw fish inside tall stainless reach in cooler in kitchen, not all items commercially packaged. Operator stored items properly.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Per operator, items left out of temperature for approximately 2 hours since 2:00. Operator placed proper time stamp for remaining time.
May 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken wit( raw beef in the same container/ all not commercially packaged in freezer by three compartment sink Operator stored properly. Emailed storage poster
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed and printed during inspection
Jan 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
6 High priority0 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw salmon not in commercial packaging over cooked fish cake reach in freezer. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw tuna and cooked fish cake in same container reach in cooler at sushi bar. Observed Raw shrimp over ponzu sauce reach in cooler cook line. Operator stored all products properly.
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. Beverage cooler kitchen: creamer (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in beverage cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beverage cooler kitchen: creamer (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in beverage cooler overnight. See stop sale. raw shell eggs (74F - Cold Holding) Observed sitting on counter in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator returned to cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed Sushi rice no time stamp. Per operator, out of temperature for approximately 1 hour. Operator placed time stamp for remaining 3 hours.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no Vacuum breaker mop sink outside.
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.