MARIKAMI THAI AND SUSHI
5781 LEE BLVD STE 209, Lehigh Acres FL 33971 · 239-461-2600
Last inspected May 14, 2026 · 8 visits since February 2024
JUN 24
FEB 25
MAY 25
FEB 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. 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. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,060
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025037687 | Apr 9, 2025 | Dec 11, 2025 | $300 |
| 7--2025014720 | Feb 6, 2025 | Jul 29, 2025 | $800 |
| 7--2024018534 | Feb 20, 2024 | Jul 30, 2024 | $400 |
| 7--2021043954 | Sep 2, 2021 | Nov 8, 2021 | $160 |
| 7--2016016001 | Mar 21, 2016 | May 20, 2016 | $400 |
Inspection history
8 visits, newest first
May 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Nonfood-grade bags used in direct contact with bean sprouts in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed tray of raw beef stored over ready to eat sauces. Operator placed tray of raw beef on bottom shelf.
Handwash sink not accessible for employee use at all times. Observed handwash sink in dishwash area blocked by strainer.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Educated operator on the importance of updating employee food safety training every 3 years.
Show the remaining 3 findings ▾
Cloth used as a food-contact surface with rice. Operator removed cloth.
Current Hotel and Restaurant license not displayed. Educated operator on having current license.
In-use tongs stored on equipment door handle between uses.
Feb 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated employee. Employee washed hands before putting on gloves.
Food stored in ice used for drinks. Observed container of lemons stored inside ice machine. Observed removed container of lemons.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackage raw beef stored over precooked meats in walk in freezer.
Handwash sink used for purposes other than handwashing. Observed plastic container stored inside front service handwashing sink. Operator removed plat container.
No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator placed paper towels at handwash sink.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed repacked frozen dumplings not date marked in walk in cooler. Educated operator on the importance of date marking frozen foods.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Current Hotel and Restaurant license not displayed.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Food not stored at least 6 inches off of the floor. Observed rice cooker stored on floor at front service area. Operator placed rice cooker off of floor.
In-use knife/knives stored in cracks between pieces of equipment. Cook line. Operator removed knives.
Wet wiping cloth not stored in sanitizing solution between uses. Educated operator on storing wet wiping cloths in sanitizer.
May 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Open food re-served to customers. Observed 4 glass jar caddy with mini spoons used to served oil sauce mixes to customer being reused.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed food prepared onsite in the walk in freezer not date marked.
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. Observed tuna labeled remove from package prior to thawing still in factory package, operator slit package.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened bottle of water on the make table in the kitchen. operator discarded bottle
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in standing water 76F in sushi station.
Wet wiping cloth not stored in sanitizing solution between uses. Observed in use terry towel at sushi station not stored in sanitizer. Operator discarded towel.
Apr 9, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On main menu, lunch menu, sushi menu and online menu, items containing raw or undercooked fish, beef and fish eggs not marked as raw.
Feb 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority6 Intermediate3 Basic
Show 13 findings ▾
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. At sushi bar, cooked sushi rice (91F - Hot Holding) for less than 2 hours per operator labeled. Provided operator time as a public health control form.
Non-food grade paper/paper towel used as liner for food container. Used to line raw fish plates in sushi reach-in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Sushi rolls contains raw fish over mixed vegetables and herbs, raw beef over sauces in walk-in cooler. Cook line cooler right, raw beef over mushrooms.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line next to stove top, fresh garlic in oil (72F - Cold Holding); fried garlic in oil (81F - Cold Holding) for less than 2 hours per operator labeled. Provided operator time as a public health control form.
Establishment advertised crab on menu/menu board but served imitation crab. On to-go menus, sushi rolls containing imitation krab per operator labeled as crab.
Handwash sink not accessible for employee use at all times. Cans soda blocking handwash sink front end of cook line.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On main menu, lunch menu, sushi menu and online menu, items containing raw or undercooked fish, beef and fish eggs not marked as raw.
No paper towels or mechanical hand drying device provided at handwash sink by dishwashing area or front end of cook line. Operator placed towels at sinks.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.A
No soap provided at handwash sink in dishwashing area. Operator placed soap at sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen, drink some r to clean equipment- two at back of cook line, one on cook line, one at sushi bar.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in standing water 80F in sushi station.
Wet wiping cloth not stored in sanitizing solution between uses. Two on back counter across from fryer.
Jun 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Establishment advertised crab on menu/menu board but served imitation crab. Observed "Crab" on menu and it should be identified as "Krab"., located on the online menu and Togo menus. Operator has corrected menus in restaurant and on menu board. Working on Togo menus and online menus
Food-contact surface soiled with food debris, mold-like substance or slime. Observed gaskets at sushi station with food debris build up on them.
Handwash sink not accessible for employee use at all times. Observed hand washing sink by grill side blocked with rice cooker and hand sink by door that goes into hallway blocked with brooms and dust pans.
Buildup of food debris/soil residue on equipment door handles. Observed at sushi station and on line in kitchen with food debris build up on inside of reach in door handles.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mops stored in mop bucket, not properly hung up for proper drying.
Apr 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Non-food grade paper/paper towel used as liner for food container. Sushi bar display case, fish in direct contact with non food grade paper towels.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, raw foods in same container - raw chicken and raw fish. In walk-in cooler, raw ready-to-eat sushi containing raw fish over ready-to-eat onions. Due to large volume of foods stored in unit operator was unable to rearrange at time of inspection.
Handwash sink used for purposes other than handwashing. Cleaning supplies in handwash sink sushi bar. Blocked handwash sink by cook line left side.
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/ observed one server, one sushi cook, and four line cooks present handling food, no certified food manager present.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.
Floor soiled/has accumulation of debris underneath cook line equipment right side around fryer.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unsealed wooden dry storage shelves in back hallway used to store foods and single service articles.
Feb 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority7 Intermediate4 Basic
Show 14 findings ▾
Non-food grade paper/paper towel used as liner for food container. Sushi bar display case, fish in direct contact with non food grade paper towels.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, raw foods in same container - raw chicken and raw fish. In walk-in cooler, raw ready-to-eat sushi containing raw fish over ready-to-eat onions. Due to large volume of foods stored in unit operator was unable to rearrange at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line next to stove, fresh garlic in oil (63F - Cold Holding); fried garlic in oil (71F - Cold Holding) for one hour per operator.
Establishment advertised crab on menu/menu board but served imitation crab. On main menu, Hurricane Spring Roll, Tony Roll, Marikami Roll, Lava Drops, Sugar Daddy, Daniels Preserve and Crab Rangoon advertised as containing crab, are using imitation krab per operator. Operator immediately began updating menus to spell crab as krab.
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. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104.
Handwash sink used for purposes other than handwashing. Cleaning supplies in handwash sink sushi bar. Blocked handwash sink by cook line left side.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu, lunch menu, and main menu no designation separating sushi and menu items served raw. Repeat 5/19/2023, 2/14/2023.
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/ observed one server, one sushi cook, and four line cooks present handling food, no certified food manager present.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.
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.
Floor soiled/has accumulation of debris underneath cook line equipment right side around fryer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water 68F on cook line.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unsealed wooden dry storage shelves in back hallway used to store foods and single service articles.
Walk-in cooler shelves with rust that has pitted the surface., reach-in cooler shelves with heavy accumulation of food debris.
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.