NINJA SUSHI THAI
2575 SW 42 ST STE 109, Ocala FL 34471 · 352.236.3228
Last inspected Feb 18, 2026 · 8 visits since September 2023
MAR 24
JUL 24
MAY 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2025. Establishment is open and serving to the public.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Feb 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 6 high priority.
6 High priority3 Intermediate12 Basic
Show 21 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee blew in glove and proceeded to put gloves on to handle food on cook line without washing hands. Manager had employee wash hands and change gloves.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee eating in kitchen proceeded to handle food on cook line without washing hands. Manager had employee wash hands and change gloves.
Non-food grade paper/paper towel used as liner for food container. Paper towels used to line container with bread crumbs stored in dry storage area in back of kitchen.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Shell eggs stored over sauces and bread crumbs in reach-in cooler across from cook line. Manager removed sauces and bread crumbs during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in tabletop reach-in cooler closed to the wall in sushi prep area: cream cheese (56F - Cold Holding); krab (61F - Cold Holding); fish (56F - Cold Holding); eel (57F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F, manager also plugged in 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. Cooked shrimp stored on cook line prep table. Manager stated shrimp placed on table one hour earlier. Manager placed proper time marking on shrimp.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut beef stored in reach-in cooler across from three compartment sink. Beef cooled one degree in 45 minutes, beef would not have cooled the remaining three degrees in the one hour and fifteen minutes.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute for wait station soda machine.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink next to dish area. Employee provided towels during the inspection.
Carbon dioxide/helium tanks not adequately secured. CO2 tank next to back door.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach-in cooler across from cook line. Manager removed drink during inspection.
Employee eating in a food preparation or other restricted area. Employees eating and drinking in kitchen area across from three compartment sink.
Employee personal food not properly identified and segregated from food to be served to the public. Bags of chicken stored in walk-in freezer, manager stated the bags of chicken are personal food.
Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.
Floor tiles missing and/or in disrepair. Floor tile missing in front of walk-in freezer.
Food stored on floor. Case of cooking oil stored on cook line floor.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach-in freezer across from three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Fan covers in walk-in cooler dusty. Sides of cook line fryers are greasy. Area around soda nozzles of wait station soda machine soiled with old food debris.
Single-service articles not stored inverted or protected from contamination. To go containers on shelf in back of kitchen.
Stored food not covered. Bread crumbs in dry storage area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
Sep 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed pans in three compartment sink without sanitizing the pans. Manager had employee rewash pans in dish machine.
Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2025. Establishment is open and serving to the public.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken stored over cooked noodles in reach-in cooler across from cook line. Manager moved noodles to another area of reach-in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute for wait station soda machine.
Handwash sink used for purposes other than handwashing. Lid for container stored on hand washing sink next to three compartment sink. Employee removed lid during inspection.
Bowl or other container with no handle used to dispense food. Bowl used to scoop cooked rice from container in walk-in cooler.
Cardboard used to line nonfood-contact shelves. Shelf across from cook line.
Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf above three compartment sink.
Exterior door has a gap at the threshold that opens to the outside. Bottom of back door to kitchen missing.
Food storage container/container lid cracked or broken. Container used to store egg rolls in walk-in freezer.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture above dish machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Gasket of reach-in freezer across from three compartment sink. Top of dish machine. Area behind soda nozzles of wait station soda machine.
Stored food not covered. Beef stored in walk-in cooler. Egg rolls stored in walk-in freezer.
Time/temperature control for safety food thawed in an improper manner. Krab being thawed in standing water on kitchen prep table. Employee moved Krab to walk-in cooler to finish thawing.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in sushi bar area, 0 ppm. Manager added bleach to sanitizer bucket, 50 ppm.
May 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside cooler at front counter: krab (52F - Cold Holding); krab (48F - Cold Holding). Manager stated the krab was thawed at 12pm today, then placed into the cooler. Inspector had manager move the krab to a freezer to rapidly cool to 41F.
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 and the time removed from temperature control cannot be determined. Fried shrimp held at room temperature at cookline missing time mark. Fried shrimp is indicated as being held using time as a public health control. Manager stated the shrimp was cooked at 12pm and added proper time mark during this inspection.
Employee washed hands in a sink other than an approved handwash sink. Employee at cookline washed hands in the three-compartment sink.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Manager only has Quaternary test papers for chlorine dish machine.
Floor soiled/has accumulation of debris. Floor inside walk-in freezer soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of hot holding unit (crockpot) used for soup at cookline soiled with food debris.
Jul 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
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 and the time removed from temperature control cannot be determined. See stop sale. Observed sushi rice kept on time but no time mark kept. Manager advised rice had been prepared three hours earlier.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station.
No probe thermometer provided to measure temperature of food products. Observed no probe thermometer
Ice buildup in reach-in freezer. Observed ice buildup up in reach in freezer on cook line.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink a front counter or cook line. Inspectors provided sign
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed two wood boards used to hold up cutting board not smooth and easy cleanable
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station. Observed walls on cook line soiled with oil
Outer openings not protected with self-closing doors. Observed exterior back screen door does not have a self closing mechanism
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk-in-freezer shelves with rust
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not in use stored on floor.
Mar 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority4 Intermediate4 Basic
Show 12 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee working with dirty dishes, grabbed container with cook broccoli, rinsed, drained and covered no hand washed occurred, inspector instructed to washed his hands.
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. Male employee cutting onions no gloves, Inspector instructed to washed hands and used gloves, Employee washed his hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Freezer at the cook line, observed portioned bags of raw pork stored above opened box of dessert, employee moved.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, observed cooked shrimp cooked at 11:30 at 72F, per employee shrimp will be gone at 3:00pm. Manager added this item to time as a public health control form. Employee agreed to discard shrimp at 3:30pm.
Handwash sink used for purposes other than handwashing. Female employee used Handwash sink to rinsed orange cloth
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/. Certified Manager not on site, Manager arrived during inspection.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For three male employees at the cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, noodles and broccoli no date marked, per manager all items were prepared 03/14/24 in the morning.
Bowl or other container with no handle used to dispense food. In walk-in cooler, observed Bowl no handle inside sauce.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer under some shelves.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In walk-in cooler, observed pot stored inside rice container where pot handle was touching the rice, Employee removed the pot.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled. Walk-in cooler shelves soiled, also rusted.
Sep 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate8 Basic
Show 17 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed Male employee placing dirty dishes in sink and immediately after covered food and moved around the kitchen food trays, inspector instructed to wash hands.
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. Male employee at the sushi bar area, washed his hands and immediately after touched the sushi roll to placed it back in plate, inspector addressed situation.
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. At the cook line, raw shrimp tray stored above mozzarella cheese bags, Manager moved and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, tofu container on prep table 49F, manager placed back inside cooler.
Toxic substance/chemical improperly stored. WD 40 and powder substance stored next to food at the dry storage area, Employee moved all.
Handwash sink not accessible for employee use at all times. Handwash sink at the cook line blocked by cart with dirty dishes, employee moved.
No probe thermometer provided to measure temperature of food products. No probe thermometer available at inspection time.
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. For four new employees
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No documents available at inspection time, inspector provided a digital copy.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin/dispenser. At the server station, ice chute at the soda machine soiled.
Bowl or other container with no handle used to dispense food. Bowl no handle inside bulk container of flour.
Carbon dioxide/helium tanks not adequately secured. Near back door, co2 tank not secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks above coolers, employe moved all.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer.
No copy of latest inspection report available. No documents available.
Reuse of single-service or single-use articles. At the cook line, used gloves left on top of cooked food items to be re used later, inspector instructed to discard the used gloves
Working containers of food removed from original container not identified by common name. Big bins no labeled at the dry storage area.
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.