Komoon Thai Sushi & Ceviche

1575 Pine Ridge Rd Unit 9, Naples, FL 34109 · Permanent Food Service · License 2102825

Emergency closure in the last 90 days

Official report

out of 100

Grade D

Safety score 64 of 100

Latest visit: Oct 22, 2026 (2 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed before it reopened Oct 22 · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 20 routine inspection
2 high priority (fixed before it reopened Oct 22), 3 intermediate (fixed before it reopened Oct 22), 4 basic
-16
Emergency closure on Oct 20, reopened Oct 22
Counts 20 for 30 days after reopening, 10 until 90 days, then nothing
-20
Safety score64

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 6 visits

Latest inspection

Oct202026

Routine inspection

9 violations found · Inspector came back 2 times

2nd follow-up visitOct 22, 2026 Reopened after closure
The inspector came back, found the problems fixed and allowed the business to reopen.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 36, Floors, walls, ceilings and ventilation: Observed bottom of Side entrance door to the kitchen in poor repair.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitOct 21, 2026 Still closed
The inspector came back, but the problems still weren't fixed, so the business stayed closed.
5 violations still not corrected:
- 1 High priority
- 1 Intermediate
- 3 Basic
What was still cited
High priority1
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed live small flying insects 3 by sushi bar sink, 4 by dish machine, 3 by dry storage.
  More time given
Intermediate1
- Code 53, Manager certification and employee training: Food manager certification expired.
  More time given
Basic3
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  More time given
  Accumulation of debris on drainboards or equivalent located below dish machine and at entrance of walk in cooler.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Observed bottom of Side entrance door to the kitchen in poor repair.
  More time given
Official report, on the Florida DBPR website
First visitOct 20, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
9 violations found:
- 2 High priority
- 3 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  At the sushi reach in fridge obviously 1 pack of raw ground tuna in Commercially processed reduced oxygen packaged bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 4 around reach in cooler across from fryers, 6 at dry storage, 10 at drain below dish machine, 8 on clean dishes rack, 4 at sushi station.
Intermediate3
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink located at server area.
  Operator provided paper towels.
  Fixed on the spot
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Two CFM expired on 11/6/25Amornrat, 11/5/25Wanida.
  Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Certificates provided all expired 7/11/2025
Basic4
- Code 06, Food properly thawed: At the sushi reach in fridge obviously 1 pack of raw ground tuna in Commercially processed reduced oxygen packaged bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Accumulation of debris on drainboards or equivalent located below dish machine and at entrance of walk in cooler.
- Code 36, Floors, walls, ceilings and ventilation: Observed bottom of Side entrance door to the kitchen in poor repair.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul102026D62Routine inspection10 violations, 4 high priority · 2 follow-up visits Fixed at follow-up

2nd follow-up visitJul 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 14, Food-contact surfaces designed and maintained: Observed cutting board has cut marks and is no longer cleanable.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitJul 13, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
5 violations still not corrected:
- 2 High priority
- 2 Intermediate
- 1 Basic
What was still 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.
  In the walk in cooler, cut cabbage 47°F cold holding, opened canned coconut milk 48°F cold holding, sauce prepared hot 47°F cold holding. Food was prepared on Saturday, discussed with operator food needs to be discarded. At sushi bar, raw tuna 40°F cold holding, cream cheese 41°F cold holding, Krab meat 41°F cold holding, fish egg 41°F cold holding
  Administrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In the walk in cooler, cut cabbage 47°F cold holding, opened canned coconut milk 48°F cold holding, sauce prepared hot 47°F cold holding. Food was prepared on Saturday, discussed with operator food needs to be discarded. At sushi bar, raw tuna 40°F cold holding, cream cheese 41°F cold holding, Krab meat 41°F cold holding, fish egg 41°F cold holding
  Administrative complaint
Intermediate2
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  More time given
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  5 food handlers present without a certified food manager.
  More time given
Basic1
- Code 14, Food-contact surfaces designed and maintained: Observed cutting board has cut marks and is no longer cleanable.
  More time given
Official report, on the Florida DBPR website
First visitJul 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 4 High priority
- 5 Intermediate
- 1 Basic
What the inspector cited
High priority4
- 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 walk in cooler, house made curry (60°F - Cold Holding); house made tom yum prepared hot (60°F - Cold Holding); tempura sauce prepared hot (63°F - Cold Holding); duck sauce prepared hot (67°F - Cold Holding); cooked rice (64°F - Cold Holding); raw shelled eggs (65°F - Cold Holding ambient temperature); cream (59°F - Cold Holding). Operator stated walk in cooler was checked the night prior to inspection. At sushi bar cold holding unit, observed raw salmon (50°F - Cold Holding); raw tuna (51°F - Cold Holding); raw white fish (49°F - Cold Holding); raw ground tuna (47°F - Cold Holding); cooked shrimp (52°F - Cold Holding); cream cheese (47°F - Cold Holding); imitation krab (48°F). Operator stated foods were moved from walk in cooler around 11am.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In the walk in cooler, house made curry (60°F - Cold Holding); house made tom yum prepared hot (60°F - Cold Holding); tempura sauce prepared hot (63°F - Cold Holding); duck sauce prepared hot (67°F - Cold Holding); cooked rice (64°F - Cold Holding); raw shelled eggs (65°F - Cold Holding ambient temperature); cream (59°F - Cold Holding). Operator stated walk in cooler was checked the night prior to inspection. At sushi bar cold holding unit, observed raw salmon (50°F - Cold Holding); raw tuna (51°F - Cold Holding); raw white fish (49°F - Cold Holding); raw ground tuna (47°F - Cold Holding); cooked shrimp (52°F - Cold Holding); cream cheese (47°F - Cold Holding); imitation krab (48°F). Operator stated foods were moved from walk in cooler around 11am.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Observed Employee washed hands with no soap at the hand sink at sushi bar.
  Employee washed hands at server prep area with soap.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: 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 switched chlorine container, end result Dishwasher (Chlorine 100ppm)
  Fixed on the spot
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  In the tall white stand alone freezer in food prep area, observed house made krab rangoon without a date mark. Operator stated foods were prepared two day prior to inspection. Employee began to date foods.
  Fixed on the spot
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 31, Handwash sinks and supplies: Handwash sink at drink area, food prep area used for purposes other than handwashing.
  Observed dishes in handwash sinks. Operator removed dishes from hand sinks.
  Fixed on the spot
  No soap provided at handwash sink in sushi bar.
  Employee provided hand soap at hand wash sink.
  Fixed on the spot
- Code 53, Manager certification and employee training: 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/. At beginning of inspection, observed four food handler employee without a certified food manager present. CFM arrived at time of inspection.
  Fixed on the spot
Basic1
- Code 14, Food-contact surfaces designed and maintained: Observed cutting board has cut marks and is no longer cleanable.
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.