Ninja Thai & Sushi Bar

13550 Reflection Pkwy Ste 302, Fort Myers, FL 33907 · Permanent Food Service · License 4605467

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Aug 6, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 5 routine inspection
2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 7 basic
-15
Safety score85

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

Inspection history

1 inspection · 2 visits

Aug52026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitAug 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 4 Basic
What was still cited
Basic4
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease near cook line.
  More time given
  Floor soiled/has accumulation of debris under shelves in walk in freezer and sushi bar.
  More time given
Official report, on the Florida DBPR website
First visitAug 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 2 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In reach in cooler at cook line; cooked chicken (48°F - Cold Holding); raw shrimp (47°F - Cold Holding); raw beef (48°F - Cold Holding); raw pork (49°F - Cold Holding); bean sprouts (49°F - Cold Holding). Per operator all items stored in reach in cooler for one hour. Operator removed all items to walk in cooler.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  On top side of reach in cooler; raw shrimp not properly separated from cooked chicken and bean sprouts. Operator removed raw shrimp to proper storage.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Handwashing sink used to stored food container near cook line. Operator removed the container.
  Fixed on the spot
Basic7
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Salt container not labeled at cook line. Operator labeled salt container.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  In walk in cooler; employee food ( cooked duck) stored with cook sausages. Discussed operator proper storage of employee food.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Interior of the hood soiled with grease.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease near cook line.
  Floor soiled/has accumulation of debris under shelves in walk in freezer and sushi bar.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee bag stored over sugar bag at dry storage.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.