Maki Sushi and Thai Restaurant
Last inspected: Apr 7, 2026
100
Score
The health department has logged 10 inspections at Maki Sushi and Thai Restaurant, the earliest from 2022. The latest inspection on file is from Apr 7, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have turned up roughly the same number of issues each time, hovering near two violations per visit.
Across the inspection history, “bowl or other container with no handle used” is the issue that surfaces most often, recorded two times.
Restaurants in Jensen Beach average 80, so Maki Sushi and Thai Restaurant is doing better than most peers. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
No violations found.
100
Mar 27, 2026
Routine - Food
4 critical violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
47
Jan 8, 2026
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at flip to preach in cooler on kitchen cooked bamboo (46F - cold holding) per operator items not prepped or portioned today and left out of temperature since night before more than 4 hours, see stop sale - From follow-up inspection 2026-01-08: Raw shell eggs 51F cooked noodles 46F Per operator not prepped or portioned today and out of temperature over night. See stop sale
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top reach in cooler in kitchen raw shrimp (46F - Cold Holding); Cold Holding); bean sprouts (46F - Cold Holding) per operator items not prepped or portioned today and left out of temperature for approximately 2 hours Operator put food on ice to chill Observed at flip to preach in cooler on kitchen cooked bamboo (46F - cold holding) per operator items not prepped or portioned today and left out of temperature since night before more than 4 hours, see stop sale - From follow-up inspection 2026-01-08: Raw shell eggs 51F cooked noodles 46F Per operator not prepped or portioned today and out of temperature over night. See stop sale **Admin Complaint**
03A-02-5
74
Jan 7, 2026
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
64
Apr 15, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Bowl or other container with no handle used to dispense food inside containers of rice at cook line. Operator removed. **Corrected On-Site**
14-01-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
90
Mar 11, 2025
Routine - Food
3 critical violations.
View 3 violations
Wiping Cloths Properly Used and Stored
FL-41
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
64
May 2, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
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. Raw chicken wit( raw beef in the same container/ all not commercially packaged in freezer by three compartment sink Operator stored properly. Emailed storage poster **Corrected On-Site**
08A-17-6
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. Emailed and printed during inspection **Corrected On-Site**
11-27-4
78
Jan 26, 2024
Routine - Food
6 critical violations.
View 6 violations
High Priority - 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 degrees Fahrenheit. Beverage cooler kitchen: creamer (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in beverage cooler overnight. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beverage cooler kitchen: creamer (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in beverage cooler overnight. See stop sale. raw shell eggs (74F - Cold Holding) Observed sitting on counter in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator returned to cooler. **Corrective Action Taken**
03A-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. Observed Sushi rice no time stamp. Per operator, out of temperature for approximately 1 hour. Operator placed time stamp for remaining 3 hours. **Corrective Action Taken**
03F-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no Vacuum breaker mop sink outside.
29-42-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw salmon not in commercial packaging over cooked fish cake reach in freezer. Operator stored properly. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw tuna and cooked fish cake in same container reach in cooler at sushi bar. Observed Raw shrimp over ponzu sauce reach in cooler cook line. Operator stored all products properly. **Corrected On-Site**
08A-05-6
41
Apr 5, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef/reach in freezer/corrective action taken/operator stored raw chicken on bottom shelf. **Corrective Action Taken**
08A-20-5
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer/by dish machine area. Corrective action taken/operator labeled chemical. **Corrected On-Site**
41-17-4
Basic - Working containers of food removed from original container not identified by common name.sugar/storage area/corrective action taken/operator labeled food. **Corrective Action Taken**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Sugar/storage area/corrective action taken/operator discarded plastic container. **Corrective Action Taken**
14-01-5
70
Sep 30, 2022
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
61
Frequently Asked Questions
When was Maki Sushi and Thai Restaurant last inspected?
The most recent health inspection at Maki Sushi and Thai Restaurant on file is from Apr 7, 2026. The public record contains 10 inspections in total.
What is the most common violation at Maki Sushi and Thai Restaurant?
Across the inspection record, “bowl or other container with no handle used” has been cited two times, more than any other issue at Maki Sushi and Thai Restaurant.
How does Maki Sushi and Thai Restaurant compare to other restaurants in Jensen Beach?
Maki Sushi and Thai Restaurant most recently scored 100 out of 100, which is higher than the Jensen Beach average of 80.
Has Maki Sushi and Thai Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Maki Sushi and Thai Restaurant have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Maki Sushi and Thai 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 Maki Sushi and Thai Restaurant inspected?
Based on the inspection history on file, Maki Sushi and Thai Restaurant is inspected around three times per year on average.
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