Maki Sushi and Thai Restaurant
1888 NE Jensen Beach Blvd, Jensen Beach, FL 34957 · Permanent Food Service · License 5301776
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection2 high priority (1 repeat), 2 basic-16
- Administrative complaint on Sep 8Counts in full until a follow-up finds the problems fixed-20
- Safety score64
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 visitSep 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 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. Observed at flip top reach in cooler at cook line cooked rice (54°F - Cold Holding); per operator food not prepped or portioned today and put of them for unknown amount of time Operator discarded See top sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F
Observed at flip top reach in cooler at cook line cooked rice (54°F - Cold Holding); per operator food not prepped or portioned today and put of them for unknown amount of time Operator discarded See top sale
Repeat violationAdministrative complaint
Basic2
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135 (80°F) degrees Fahrenheit
Operator removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
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.