THAI SUSHI BY KJ
317 N COLLIER BLVD STE 104, Marco Island FL 34145 · 239-970-2625
Last inspected Apr 27, 2026 · 9 visits since September 2023
MAR 24
OCT 24
MAR 25
NOV 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the innermost make table shrimp (44F - Cold Holding). Per operator the shrimp thawed less than 4 hours prior. Operator iced the shrimp.
★ 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 |
|---|---|---|---|
| 7--2023060266 | Sep 6, 2023 | Dec 11, 2023 | $200 |
Inspection history
9 visits, newest first
Apr 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Bowl or other container with no handle used to dispense food.there is a plastic to go container with no handle inside a pan of edamame. Operator discarded the to go container.
Standing water in bottom of reach-in-cooler. There is standing water in the bottom of the reach in cooler behind the host stand in the sushi station.
Nov 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the innermost make table shrimp (44F - Cold Holding). Per operator the shrimp thawed less than 4 hours prior. Operator iced the shrimp.
Food stored on floor. There is a bucket with zucchini on the floor on the cook line. Operator moved the bucket of zucchini from the floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters at the entrance to the cook line.
Apr 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Observed: 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. Dishwasher (Chlorine 0ppm). Operator set up the triple sink to sanitize after washing in the dishwasher. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the top of the make table cooler at the entrance to the kitchen Beef (45F - Cold Holding); Pork (45F - Cold Holding). Operator iced the out of temperature items for faster cooling. Priority: High Priority
Observed: No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign in either the men’s or women’s restrooms. Priority: Basic
Oct 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 6 findings ▾
Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. An employee handled a cellphone, exited the building, then handled clean utensils without changing gloves snd washing hands. Priority: High Priority
Observed: Identity of food or food product misrepresented. Escolar is misrepresented as white tuna on the menu imitation crab is identified as Crab rangoon on the menu. Operator began correcting the menus. Priority: Intermediate
Observed: No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the sushi bar hand sink. Priority: Basic
Observed: Time/temperature control for safety food thawed in an improper manner. There is a case of chicken thawing at room temperature in the kitchen. Priority: Basic
Observed: Working containers of food removed from original container not identified by common name. There used to be a unlabeled bin of tempura on the cook line. Operator labeled the tempura. Priority: Basic
Observed: 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. Priority: Intermediate
Apr 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Spray bottle containing toxic substance not labeled. There is a unlabeled chemical spray bottle in the service area.
Wall soiled with accumulated grease, food debris, and/or dust. There is an accumulation of grease from the hood to the floor on the wall behind the wok station.
Mar 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the sushi station counter top cooler on the right hand side, tuna (46F - Cold Holding); escolar (46F - Cold Holding); salmon (47F - Cold Holding). Operator moved all fish to the reach in cooler. Per operator the counter top sushi coolers are turned off for cleaning at the end of the day and turned on at the start of the following day.
Spray bottle containing toxic substance not labeled. There is a unlabeled chemical spray bottle in the service area.
Time/temperature control for safety food thawed in an improper manner. There are shrimp thawing at room temperature on top of a reach in cooler in the kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. There is an accumulation of grease from the hood to the floor on the wall behind the wok station.
Sep 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 6, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 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. Dishwasher (Chlorine 0ppm). Operator will sanitize in the triple sink until the dishwasher is repaired.
Raw animal food stored over/not properly separated from ready-to-eat food. In the three door reach in cooler in the kitchen raw whole muscle beef us stored over ready to eat curry sauces. Operator moved items to proper storage order.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the sushi bar counter top cooler, tuna (44F - Cold Holding); salmon (46F - Cold Holding); escolar (46F - Cold Holding). Operator iced all fish in the counter top cooler.
Failure to maintain freezing records on nonexempt fish for 90 days. Operator unable to provide 90 days of parasite destruction for non exempt fish.
Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of food debris on the can opener blade.
In-use ice scoop stored on soiled surface between uses. There is a ice scoop on the soda fountain grate.
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.