Komoon Thai Sushi & Ceviche
Last inspected: Mar 31, 2026
74
Score
The health department has logged 12 inspections at Komoon Thai Sushi & Ceviche, the earliest from 2022. On Mar 31, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
The most common issue across all inspections has been “ice buildup in reach-in freezer by dish area”, showing up four times.
Restaurants in Bonita Springs average 80, so Komoon Thai Sushi & Ceviche trails the local norm. On the whole, the file is mixed but not concerning.
12
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
16-32-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Sandra,Fresia,and Odilia expired 3/15/2026.
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back kitchen and front counter.
22-20-5
Basic - Ice buildup in reach-in freezer by dish area.
14-69-4
74
Sep 16, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer by dish machine. **Warning** - From follow-up inspection 2025-09-16: Ice build up still present. **Time Extended**
14-69-4
95
Sep 8, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - 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. After 3 attempts at the surface of the plate Dishwasher (Chlorine exceeds 200ppm). Advised operator to manually sanitize in 3 compartment sink. **Warning**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler on cooks line raw chicken (47F - Cold Holding); flank steak (57F - Cold Holding). Per operator food was stored all night in unit. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cooks line raw chicken (47F - Cold Holding); flank steak (57F - Cold Holding). Per operator food was stored all night in unit. This is a repeat violation from previous inspection dated 11-8-2024. **Admin Complaint**
03A-02-5
Basic - Floor soiled/has accumulation of debris in the kitchen Under fryers/oven. **Warning**
36-73-4
Basic - Ice buildup in reach-in freezer by dish machine. **Warning**
14-69-4
Basic - In-use tongs stored on bucket by fryer. Operator removed to proper storage. **Corrected On-Site** **Warning**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching sugar in container in dry storage **Warning**
10-01-5
52
Nov 13, 2024
Routine - Food
No violations found.
100
Nov 8, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi fish in the display cooler at improper holding temperature due to unit not cooling. white tuna (67F - Cold Holding); tuna (68F - Cold Holding); salmon (68F - Cold Holding); cream cheese (69F - Cold Holding); smoked salmon (72F - Cold Holding); imitation crab (Krab) (72F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi fish in the display cooler at improper holding temperature due to unit not cooling. white tuna (67F - Cold Holding); tuna (68F - Cold Holding); salmon (68F - Cold Holding); cream cheese (69F - Cold Holding); smoked salmon (72F - Cold Holding); imitation crab (Krab) (72F - Cold Holding). See stop sale **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Back room hand wash sink blocked by a bucket of oil in front of the basin. Operator moved oil. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Cook line hand wash sink is being used to fill a pitcher with water, evidenced by a pitcher in the basin. Operator removed pitcher. **Corrected On-Site** **Warning**
31A-11-4
Basic - Stored food not covered. Egg rolls in the freezer by the back door uncovered and covered with ice build-up. Explained importance of covering stored food to the Operator. **Warning**
08B-12-5
58
Jul 19, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
70
Mar 26, 2024
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
47
Dec 18, 2023
Routine - Food
1 critical violation. 6 major violations. 2 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hot and Cold Water Available; Adequate Pressure
FL-25
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Hands Clean and Properly Washed
FL-08
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
37
Apr 17, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris under cook line and sushi bar equipment. **Warning** - From follow-up inspection 2023-04-17: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. This is a repeat violation from 10/24/2022, 3/29/2022 and 2/13/2023. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-17: **Time Extended**
36-37-5
90
Apr 14, 2023
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler tofu (45F - Cold Holding); half and half (45F - Cold Holding); cream cheese (47F - Cold Holding) stored overnight per operator. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice next to sushi station no time mark, per operator cooked 60 minutes ago. This is a repeat violation from 10/24/2022 and 2/13/2023. Operator wrote time on container. Review time as a public health control written procedures with operator and discussed training all employees on monitoring time. **Corrected On-Site** **Repeat Violation** **Warning**
03F-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At entrance to kitchen by sushi bar, reach-in freezer, raw chicken over raw beef, also raw fish over ready-to-eat chopped garlic, no longer commercially packaged. Operator rearranged freezer for proper food protection. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler tofu (45F - Cold Holding); half and half (45F - Cold Holding); cream cheese (47F - Cold Holding) stored overnight per operator. Also in walk-in cooler, raw chicken (47F - Cold Holding); raw beef (46F - Cold Holding) prepared from frozen 2 hours ago. Operator moved chicken and beef to reach-in cooler with ice for quick cooling, corrective action taken. **Warning**
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink over clean dishes in dishwashing area. Operator discarded drink. **Corrected On-Site** **Warning**
12B-07-4
Basic - Floor soiled/has accumulation of debris under cook line and sushi bar equipment. **Warning**
36-73-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. This is a repeat violation from 10/24/2022, 3/29/2022 and 2/13/2023. **Repeat Violation** **Warning**
36-37-5
47
Feb 14, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. 3 unlabeled bottles of chemicals on cook line. **Warning** - From follow-up inspection 2023-02-14: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. 2 tanks unsecured near dry storage in back of kitchen. **Warning** - From follow-up inspection 2023-02-14: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. This is a repeat violation from 10/24/2022 and 3/29/2022. **Repeat Violation** **Warning** - From follow-up inspection 2023-02-14: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Reduced-oxygen packaged tuna in walk-in cooler, thawed, still in package. **Warning** - From follow-up inspection 2023-02-14: **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer by cook line service line area. **Warning** - From follow-up inspection 2023-02-14: **Time Extended**
14-69-4
74
Oct 24, 2022
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
39
Frequently Asked Questions
When was Komoon Thai Sushi & Ceviche last inspected?
The most recent health inspection at Komoon Thai Sushi & Ceviche on file is from Mar 31, 2026. The public record contains 12 inspections in total.
What is the most common violation at Komoon Thai Sushi & Ceviche?
Across the inspection record, “ice buildup in reach-in freezer by dish area” has been cited four times, more than any other issue at Komoon Thai Sushi & Ceviche.
How does Komoon Thai Sushi & Ceviche compare to other restaurants in Bonita Springs?
Komoon Thai Sushi & Ceviche most recently scored 74 out of 100, which is lower than the Bonita Springs average of 80.
Has Komoon Thai Sushi & Ceviche's inspection record improved over time?
Results have been roughly steady. Inspections at Komoon Thai Sushi & Ceviche have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Komoon Thai Sushi & Ceviche means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Komoon Thai Sushi & Ceviche inspected?
Based on the inspection history on file, Komoon Thai Sushi & Ceviche is inspected around three times per year on average.
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