Ninja Sushi Thai

2575 SW 42 St Ste 109, Ocala, FL 34471 · Permanent Food Service · License 5203076

Official report

out of 100

Grade F

Safety score 59 of 100

Latest visit: Sep 9, 2026 (8 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed by the Sep 9 follow-up · 9 other violations

How the score was calculated

Starting score100
Violations at the Sep 2 routine inspection
4 high priority (2 fixed by the Sep 9 follow-up, 2 fixed on the spot, 2 repeats), 3 intermediate (1 fixed on the spot, 1 repeat), 3 basic (1 repeat)
-29
Administrative complaint on Sep 2, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score59

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

Inspection history

1 inspection · 2 visits

Sep22026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitSep 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitSep 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
- 4 High priority
- 3 Intermediate
- 3 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Inside refrigerated make-table: raw beef (58°F - Cold Holding); raw shrimp (51°F - Cold Holding). The ambient air temperature inside the cooler is 48°F. Manager stated all items were placed into this cooler from the walk-in cooler at 11am and moved the items to the freezer to cool to 41°F. Inside reach-in cooler near cookline: raw chicken (45°F - Cold Holding); salad (49°F - Cold Holding); tofu (47°F - Cold Holding). The ambient air temperature inside the cooler is 49°F. Manager stated all items were placed into this cooler from the walk-in cooler at 11am and moved the items to the freezer to cool to 41°F.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  One employee handled a chemical jug with gloved hands, then handled peppers with the same gloved hands. Manager stopped the employee and had the employee wash hands before continuing to work.
  Fixed on the spotRepeat violationAdministrative complaint
- 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. Dish machine chlorine 0ppm. The rinse aid line and the sanitizer lines were swapped into the wrong buckets. Manager swapped the lines and primed the machine, still 0ppm. Inspector instructed manager to discontinue the use of the dish machine for sanitization and utilize the three-compartment sink to sanitize dishes until the dish machine is repaired. Inspector also instructed manager to use the three-compartment sink to sanitize all dishes that have been sanitized using the dishwasher machine today.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  One live fly crawling on sugar bin.
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Interior of ice chute at fountain machine soiled with mold-like substance.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Cleaning supplies stored down inside handwash sink near dish machine. Manager removed the items during this inspection.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One Florida Restaurant & Lodging Association food handler certificate expired on 05/01/2026.
Basic3
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
  Cardboard on shelf below grill at cookline.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Refrigerated make-table ambient air temperature 48°F. Reach-in cooler ambient air temperature 48°F.
- Code 35, Insects, rodents, pests and animals: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
  Gap below exterior screen door. One fly present.
  Repeat violation
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.