NINJA THAI ASIAN FUSION RESTAURANT
899 E PRIMA VISTA BLVD STE AB, Port St. Lucie FL 34952 · 772.777.4377
Last inspected May 15, 2026 · 13 visits since October 2023
FEB 25
SEP 25
JAN 26
APR 26
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. sushi rice, heavy cream 50f cold holding
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2018029745 | May 24, 2018 | Oct 18, 2018 | $400 |
Inspection history
13 visits, newest first
May 15, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 29, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Nonfood-grade bags used in direct contact with food. Bag in walk in cooler with fish
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half 50f cold holding, tofu 50f cold holding, were placed in cooler less then 2 hours ago manager placed on a ice bath 2nd temp 40f cooling tofu, half and half 48f cooling,
Food stored on floor. Buckets of food on floor in walk in cooler
Jan 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Touched raw beef and then vegetable advised to wash hands
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. Made at 11am marked
Handwash sink used for purposes other than handwashing. Strainer in hand sink
Food stored on floor. Bottles of sauces on floor bag in a box soda
Time/temperature control for safety food thawed in an improper manner. At room temp still frozen
Sep 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over noodles
Handwash sink used for purposes other than handwashing. Strainer in sink
Carbon dioxide/helium tanks not adequately secured.
Apr 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Dish machine
Feb 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 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.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened Monday.
Handwash sink not accessible for employee use at all times.hand sink on cook line blocked by tray of food sitting on a chair in front of hand sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Dish machine
Egg rolls made yesterday not covered.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's and women's restroom.
Condensation or other drainage not disposed of according to law.AC line and mop sink draining onto the ground not properly plumbed.
Hood filters soiled
Reuse of single-service or single-use articles. Box reused for wontons
Jul 30, 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 ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods
Jul 25, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 87f hot holding, heavy cream 50f cold holding
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods
Jul 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 5 high priority.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Non-food grade paper/paper towel used as liner for food container. Vegetables wrapped in brown paper towel
Raw animal food stored over/not properly separated from ready-to-eat food. Raw meats over coconut milk
Stop Sale issued on time/temperature control for safety food due to temperature abuse. sushi rice, heavy cream 50f cold holding
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. On sushi rice
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 87f hot holding, heavy cream 50f cold holding
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods
Feb 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Raw animal food not separated from ready-to-eat food during preparation. Raw pork over cooked chicken. Manger moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. masiogo 60f cold holding, advised to rapid chill
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. Determined it was made 2.5 hours ago marked
Spray bottle containing toxic substance not labeled.
Accumulation of debris on exterior of warewashing machine. Manager cleaned
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Reach in freezer gasket broken and insulation showing.
Oct 16, 2023□ 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 ▾
Duct tape used to repair nonfood-contact surface. On reach in freezers
Oct 12, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 46f cold holding, Krab 45f cold holding, sushi bomb 60f cold holding, JB roll 60f cold holding, sprouts 70f cold holding, out less than 4 hours advised rapid chill.
Handwash sink used for purposes other than handwashing. Items stored on hand sink on kitchen line
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.
Cardboard used to line food-contact shelves. In storage area
Current Hotel and Restaurant license not displayed.
Duct tape used to repair nonfood-contact surface. On reach in freezers
Equipment in poor repair. Middle cooler on sushi line 65f ambient temperature. Do not store tcs foods until cooler is able to maintain 41f or below
Food storage container/container lid cracked or broken.
In-use knife/knives stored in cracks between pieces of equipment. On cooks line
No running water at mop sink. When I came in turned on mop sink no hot or cold water was working. Employee fixed and now has hot and cold water at mop sink.
Oct 10, 2023Warning 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 cold held at greater than 41 degrees Fahrenheit. Salmon 46f cold holding, Krab 45f cold holding, sushi bomb 60f cold holding, JB roll 60f cold holding, sprouts 70f cold holding, out less than 4 hours advised rapid chill.
Handwash sink used for purposes other than handwashing. Items stored on hand sink on kitchen line
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.
Cardboard used to line food-contact shelves. In storage area
Current Hotel and Restaurant license not displayed.
Duct tape used to repair nonfood-contact surface. On reach in freezers
Equipment in poor repair. Middle cooler on sushi line 65f ambient temperature. Do not store tcs foods until cooler is able to maintain 41f or below
Food storage container/container lid cracked or broken.
In-use knife/knives stored in cracks between pieces of equipment. On cooks line
No running water at mop sink. When I came in turned on mop sink no hot or cold water was working. Employee fixed and now has hot and cold water at mop sink.
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.