Koon Manee Thai and Sushi Restaurant
Last inspected: Feb 27, 2026
90
Score
Going back to 2022, Koon Manee Thai and Sushi Restaurant has 11 inspections in the public record. Koon Manee Thai and Sushi Restaurant was last inspected on Feb 27, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited three times.
Compared to the broader Jupiter restaurant scene, where the average is 79, this is a stronger showing. The record reflects steady performance over time.
11
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 27, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On menu "kani " dish served with raw fish eggs ( masago ) with no consumer advisory, discussed with operator to add asterisk to menu item. **Warning** - From follow-up inspection 2026-02-27: **Time Extended**
02B-04-5
90
Feb 26, 2026
Routine - Food
10 critical violations. 4 major violations. 1 minor violation.
View 15 violations
High Priority - Container of medicine improperly stored. In kitchen bottle of burn medication stored above cooked rice, discussed with operator who removed medication **Corrected On-Site** **Warning**
41-07-4
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. Dishwasher (Chlorine 0ppm) per operator dish machine sanitizer is empty,Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator set up three compartment sink chlorine 100ppm. **Warning**
22-41-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee removed hat and fixed hair after without washing hand employee handled clean and sanitized plates and tongs, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
12A-25-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cell phone and without washing hands employee handled container of bell peppers, discussed with employee who washed hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw shrimp stored above non commercially packaged cream cheese stuffed wontons, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler ground raw fish stored above tofu, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Multiple servers entering kitchen with soiled dishes and after without washing hands employees handling plates of food to take to customers, discussed with operator servers washed hands. **Corrected On-Site** **Warning**
12A-02-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. At sushi bar reach in cooler Commercially processed reduced oxygen packaged tuna and escolar bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In storage room cooked rice noodle (65F - Cold Holding) per operator product left at room temperature for approximately 1 hour to thaw, discussed thawing methods with operator, operator moved product to walk in cooler to chill. In reach in cooler at cook line coconut milk sauce (64F - Cold Holding) per operator product not portioned or prepared today and held out of cooler during rush for approximately 1 hour, discussed with operator who moved product to freezer to rapid chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line Cooked steak (113F - Hot Holding) per operator product prepared approximately 20 minutes ago, discussed with operator who moved product to reheat to 165F. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment uses time is a public health control for multiple products with no written procedures, discussed with operator and emailed copy to operator to print and fill. **Warning**
03F-10-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler container of canned baby corn (53F - Cooling) at 1:25 since 11:00 to 51F at 1:40, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to reach in freezer to rapid chill. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On menu "kani " dish served with raw fish eggs ( masago ) with no consumer advisory, discussed with operator to add asterisk to menu item. **Warning**
02B-04-5
Intermediate - Spray bottle containing toxic substance not labeled. At dish washing area unlabeled spray bottles of bleach, discussed with operator to label bottles. **Warning**
41-17-4
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. At sushi bar reach in cooler Commercially processed reduced oxygen packaged tuna and escolar bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. **Warning**
06-09-1
14
Oct 2, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Bowl or other container with no handle used to dispense rice at cook line
14-01-5
95
Mar 27, 2025
Routine - Food
No violations found.
100
Jan 24, 2025
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon container stored on top of seaweed container ion the speed rack in walk-in cooler Stored properly **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee with gloved hands walking through the back door inside the restaurant, touching prep table, clean utensils, food containers, without disposing of gloves and washing hands. Educated Employee washed hands **Corrected On-Site**
12A-09-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting lettuce with bare hands. As per operator lettuce will be used in cold salads. Educated. Employee washed hands and put gloves on to continue working with ready to eat foods that will not be reheated to at least 145 F . **Corrected On-Site** **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Nonfood-grade paper towels used in direct contact with raw salmon -salmon wrapped in paper towels in walk-in cooler ; operator removed **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over or with unwashed produce Raw tuna over unwashed kale on the speed rack in walk-in cooler Stored properly **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink at dishwashing area used to wash lettuce and portion foods- educated operator Employee moved to prep station **Corrected On-Site**
31A-11-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Handwashing sink added under dishwasher table ; establishment converted the approved handwashing sink at dishwasher area into a prep sink; **Warning**
51-16-7
Basic - Time/temperature control for safety food thawed in an improper manner. Several containers of animal protein under dishwasher table ; moved inside cooler **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Single-service articles stored next handwash sink by ice maker at expo line exposed to splash. Advised to add divider or relocate
25-22-4
Basic - Food stored on floor. Container of frozen raw chicken under the stove at cook line Moved inside walk-in cooler **Corrected On-Site**
08B-38-4
33
Aug 22, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Emilee making spring rolls with bare hands ; as per operator food will not be immediately heated to 145F; per operator food will be frozen and taken out of freezer at later time and fried per order Employee washed hands and put gloves on; **Corrected On-Site** **Repeat Violation** **Admin Complaint**
09-01-4
Basic - Time/temperature control for safety food thawed in an improper manner. Rice noodles thawing at room temperature at dishwasher area; placed back inside walk-in cooler; **Corrected On-Site**
06-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils next to rice warmers at expo line; removed **Corrected On-Site**
12B-07-4
78
Jan 26, 2024
Routine - Food
8 critical violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over seeweed and sauces Raw tuna over cooked shrimp in cooler at sushi station Operator reversed **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over bamboo - all not commercially packaged in reach in freezer by dishwasher Reversed **Corrected On-Site**
08A-02-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched with bare hands cooked spring rolls, placed on the plate and processed to deliver food to the customers- at expo line ; operator educated; employee washed hands; operator provided tongs ; **Corrected On-Site**
09-01-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left cook line; touched pen to make notes; went back to cook line and touched clean plates ; Operator educated ; employee washed hands and placed gloves on; **Corrected On-Site**
12A-16-4
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. Dishwasher (Chlorine 0ppm) operator fixed to 100 ppm **Corrected On-Site**
22-41-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine over 200ppm); operator fixed to 100 ppm. **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken broth (101F - Hot Holding); on the stove ; as per operator food out of temperature for approximately 1 hour; operator turned on the flame to reheat to 165 spring rolls (108F - Hot Holding) at expo line; as per operator food on 4 hour plan; food not listed on the plan; operator added ; **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. green curry (45F - Cold Holding); red curry (45F - Cold Holding) in reach in cooler at cook line; food not prepared or portioned today ; food stored on top of other food container ; food moved on the bottom; food out of temperature for approximately 1 hour; **Corrective Action Taken**
03A-02-5
30
Aug 23, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverages from prep surface. **Corrected On-Site**
12B-07-4
95
Jun 22, 2023
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Spicy crab roll on menu - operator stated imitation crab is used. **Admin Complaint** - From follow-up inspection 2023-06-22: **Admin Complaint**
52-03-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi/tar tar **Warning** - From follow-up inspection 2023-06-22: **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employees with no food handler training **Warning** - From follow-up inspection 2023-06-22: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Equipment/containers in poor repair. - Broken storage container holding cabbage. - lid cracked and broken holding shredded carrots **Warning** - From follow-up inspection 2023-06-22: **Time Extended**
14-11-5
70
Jun 21, 2023
Routine - Food
2 critical violations. 5 major violations. 8 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline, cooked peas and carrots 70F. Advised to use time as a public health control. **Warning**
03A-02-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator unable to provide proof of parasite destruction for escolar, snapper. **Warning**
01D-01-5
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Spicy crab roll on menu - operator stated imitation crab is used. **Admin Complaint**
52-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Prep area covered by tray **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi/tar tar **Warning**
02B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employees with no food handler training **Warning**
11-26-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline **Corrected On-Site** **Warning**
21-12-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and cell phone above rice warmer **Corrected On-Site** **Warning**
40-06-5
Basic - Equipment/containers in poor repair. - Broken storage container holding cabbage. - lid cracked and broken holding shredded carrots **Warning**
14-11-5
Basic - Improper storage of maintanence items. Fly swatter hanging next to cookline **Warning**
42-02-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline **Corrected On-Site** **Warning**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Waitstation **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Crevice where clean cutting boards are stored **Warning**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site** **Warning**
12B-13-4
30
Oct 17, 2022
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
61
Frequently Asked Questions
When was Koon Manee Thai and Sushi Restaurant last inspected?
The most recent health inspection at Koon Manee Thai and Sushi Restaurant on file is from Feb 27, 2026. The public record contains 11 inspections in total.
What is the most common violation at Koon Manee Thai and Sushi Restaurant?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Koon Manee Thai and Sushi Restaurant.
How does Koon Manee Thai and Sushi Restaurant compare to other restaurants in Jupiter?
Koon Manee Thai and Sushi Restaurant most recently scored 90 out of 100, which is higher than the Jupiter average of 79.
Has Koon Manee Thai and Sushi Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Koon Manee Thai and Sushi Restaurant have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Koon Manee Thai and Sushi Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Koon Manee Thai and Sushi Restaurant inspected?
Based on the inspection history on file, Koon Manee Thai and Sushi Restaurant is inspected around three times per year on average.
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