MUJI THAI COUNTRY AND SUSHI
4185 BONITA BEACH RD, Bonita Springs FL 34134 · 239-221-7305
Last inspected Aug 6, 2026 · 10 visits since January 2024
JAN 25
OCT 25
OCT 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. There are approximately 20 to 30 rodent droppings in the outdoor laundry area behind the restaurant.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025087930 | Oct 22, 2025 | Jan 21, 2026 | $800 |
| 7--2025077431 | Oct 22, 2025 | Dec 1, 2025 | $400 |
Inspection history
10 visits, newest first
Aug 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at cook line; raw shrimp stored over shreded lettuce. Operator removed raw shrimp to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler near cook line; cooked chicken (47F - Cold Holding); bean sprouts (59F - Cold Holding). Per operator all items stored in reach in cooler for one hour. Operator removed all items to walk in cooler.
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. In reach in freezer; cooked frozen duck not labeled. Per operator cooked duck prepared and stored in reach in freezer the day before the inspection. Operator date marked frozen cooked duck.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean forks not stored inverted at prep area. Operator stored inverted.
Show the remaining 2 findings ▾
Equipment in poor repair. Reach in cooler door handle broken at cook line.
Floor soiled/has accumulation of grease at cook line.
Jan 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to eat broccoli. Operator moved to proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed imitation crab (49F - Cold Holding); salmon (49F - Cold Holding); tuna (49F - Cold Holding). Per operator items in display cooler for one hour. Operator moved to reach in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled in kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle submerged in sugar container. Operator removed and placed in dishwasher for properly sanitization.
Oct 23, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 23, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 22, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Rodent activity present as evidenced by rodent droppings found. There are approximately 20 to 30 rodent droppings in the outdoor laundry area behind the restaurant.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed tuna (48F - Cold Holding); imitation crab (49F - Cold Holding); cooked eel (51F - Cold Holding); shrimp (49F - Cold Holding); salmon (48F - Cold Holding)in sushi display. Per operator items in display cooler for 2 hours. Operator moved to reach in cooler.
Identity of food or food product misrepresented. Escolar fish was represented as white tuna. Escolar is identified through invoicing.
Spray bottle containing toxic substance not labeled at hostess stand.
Exterior door has a gap at the threshold that opens to the outside. Exterior door has a gap at the threshold that opens to the outside. Exterior door has gaps on bottom. Operator filled in threshold.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Container with no handle submerged in container of sugar in back area of kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease on hood filters above stove and fryers.
Jan 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels are being used on the cook line in pans of dumplings. Only food-grade paper should be in contact with food.
Toxic substance/chemical improperly stored. Spray can of paint, aerosol can of Febreeze air freshener and a bottle of Peppermint Essential Oil were stored next to chopsticks, plastic take out ramekins and packets of soy sauce. Operator moved chemicals away from food.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. A personal drink was sitting on a food prep table during active food preparation.
Food stored on floor. Cook was cooking chicken from a bucket he had stored on the floor next to the stove. Cook moved bucket off of floor for food protection.
Hood vents above cook line have grease build-up. Educated Operator to increase cleaning frequency as business volume increases.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. A closed container of Kim Chi in the walk-in cooler contained a spoon stored in the product. Employee removed spoon.
Sep 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Large bottle of Fabuloso purple cleaner contained a yellowish substance and was not labeled as to the correct contents. Operator discarded.
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. All employees present and manager signed forms during the visit.
Accumulation of black mold-like substance observed on the side wall of the ice machine interior.
Bowl or other container with no handle used to dispense food. Observed plastic bowl stored inside Kimchi container in the walk-in cooler. Operator removed bowl.
Ice buildup in reach-in freezer in the server area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach-in cooler at sushi bar had encrusted build-up. Employee cleaned during the visit.
Unclean building components, attachments or fixtures. Shelving in walk-in cooler observed with build-up.
May 8, 2024□ 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 ▾
Hole in or other damage to wall at the three compartment sink.
Apr 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 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. Operator ran machine three times and each time measured 0 ppm. Inspector educated Operator on how to properly hand mix chlorine for three-compartment sink, which measured 100 ppm.
Hole in or other damage to wall at the three compartment sink.
In-use utensils stored in standing water less than 135 degrees Fahrenheit and stored in a bucket on the floor. Operator moved to dish area.
Jan 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 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. Observed chlorine concentration at 0 ppm. Operator changed and primed sanitizer. Rechecked concentration 100ppm.
Hot Water shut off at employee 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 frozen broth in reach in freezer not date marked.
Soap dispenser at handwash sink not working/unable to dispense soap. Cook line.
Hole in or other damage to wall behind three compartment sink.
In-use tongs stored on equipment door handle between uses. Operator removed tong.
Working containers of food removed from original container not identified by common name. Sugar container. Operator labeled container.
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.