Thai Sushi by KJ
317 N Collier Blvd Ste 104, Marco Island, FL 34145 · Permanent Food Service · License 2103258
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 15 routine inspection2 high priority, 1 intermediate, 3 basic (1 repeat)-19
- Extension granted on Oct 20Counts in full until a follow-up finds the problems fixed-3
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 20, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - bar area added.
More time given
Basic2
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.the rice paddle inside the rice cooker has the handle in contact with the rice.
In the rice cooker in the kitchen there is a rice paddle with the handle in contact with the rice. Operator removed the rice paddle.
More time givenFixed on the spot
Code 51, Other sanitary and safe operation: Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
More time given
- First visitOct 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. In the bottom of the three door make table on the cook line Beef (49°F - Cold Holding); chicken (49°F - Cold Holding); cooked duck (49°F - Cold Holding). See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the bottom of the three door make table on the cook line Beef (49°F - Cold Holding); chicken (49°F - Cold Holding); cooked duck (49°F - Cold Holding). See stop sale.
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - bar area added.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. The operator has added a bar and seating in unit 103. Unit 104 and unit 103 are separated by a breezeway with no common walls. Servers must exit the restaurant and enter the bar and dining room through the front door of unit 103. At the time of the inspection no plans have been provided to plan review.
Basic3
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.the rice paddle inside the rice cooker has the handle in contact with the rice.
Operator moved the rice paddle su that the handle was not in contact with the rice.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
There is standing water in the three door make table cooler on the cook line.
Repeat violation
Code 51, Other sanitary and safe operation: Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
Operator has added an additional 60 seats through the addition of the bar and dining area in unit 103.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.