Komoon Thai Sushi & Ceviche
3300 Bonita Beach Rd Ste 101, Bonita Springs, FL 34134 · Permanent Food Service · License 4605176
What drove the grade
Food-contact surface soiled with food debris, mold-like substance or slime.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection1 intermediate, 6 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 20, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener soiled with food debris.
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Four container not labeled at dry storage. Operator labeled flour container.
Fixed on the spot
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Frozen chicken thawing in standing water at prep sink- still frozen. Operator placed raw frozen chicken in cold running water.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Oil container on floor near dry storage.
Code 14, Food-contact surfaces designed and maintained: Bowl with no handle used to dispense food curry powder.
Operator removed the bowl.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and disrepair near triple sink.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.