Marikami Thai and Sushi
Last inspected: Feb 27, 2026
33
Score
The health department has logged nine inspections at Marikami Thai and Sushi, the earliest from 2023. On Feb 27, 2026, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has been favorable: violation counts have eased from around eight violations to closer to six violations per visit over the last few inspections.
“Handwash sink used for purposes other than handwashing” accounts for the largest share of issues, appearing four times across the record.
Marikami Thai and Sushi's latest score of 33 falls below the Lehigh Acres average of 78. The pattern in the record is worth a careful look.
9
Inspections
3
Critical latest
4
Major latest
5
Minor latest
Inspection History
Feb 27, 2026
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated employee. Employee washed hands before putting on gloves. **Corrected On-Site**
12A-07-5
High Priority - Food stored in ice used for drinks. Observed container of lemons stored inside ice machine. Observed removed container of lemons. **Corrected On-Site**
08B-56-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackage raw beef stored over precooked meats in walk in freezer.
08A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container stored inside front service handwashing sink. Operator removed plat container. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator placed paper towels at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed repacked frozen dumplings not date marked in walk in cooler. Educated operator on the importance of date marking frozen foods. **Repeat Violation**
02C-04-5
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.
53B-14-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Educated operator on storing wet wiping cloths in sanitizer. **Repeat Violation**
21-12-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line. Operator removed knives. **Corrected On-Site**
10-17-4
Basic - Food not stored at least 6 inches off of the floor. Observed rice cooker stored on floor at front service area. Operator placed rice cooker off of floor. **Corrected On-Site**
08B-47-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-12-5
33
May 23, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Open food re-served to customers. Observed 4 glass jar caddy with mini spoons used to served oil sauce mixes to customer being reused.
07-06-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed food prepared onsite in the walk in freezer not date marked.
02C-04-5
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. Observed tuna labeled remove from package prior to thawing still in factory package, operator slit package. **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened bottle of water on the make table in the kitchen. operator discarded bottle **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in standing water 76F in sushi station. **Repeat Violation**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in use terry towel at sushi station not stored in sanitizer. Operator discarded towel. **Corrected On-Site**
21-12-4
64
Apr 9, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On main menu, lunch menu, sushi menu and online menu, items containing raw or undercooked fish, beef and fish eggs not marked as raw. **Warning** - From follow-up inspection 2025-04-09: Operator has not updated any menus at time of inspection. **Admin Complaint**
02B-01-5
90
Feb 6, 2025
Routine - Food
4 critical violations. 6 major violations. 3 minor violations.
View 13 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. At sushi bar, cooked sushi rice (91F - Hot Holding) for less than 2 hours per operator labeled. Provided operator time as a public health control form.
03B-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line next to stove top, fresh garlic in oil (72F - Cold Holding); fried garlic in oil (81F - Cold Holding) for less than 2 hours per operator labeled. Provided operator time as a public health control form.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sushi rolls contains raw fish over mixed vegetables and herbs, raw beef over sauces in walk-in cooler. Cook line cooler right, raw beef over mushrooms. **Warning**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Used to line raw fish plates in sushi reach-in cooler. **Warning**
14-86-1
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. On to-go menus, sushi rolls containing imitation krab per operator labeled as crab. **Admin Complaint**
52-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Cans soda blocking handwash sink front end of cook line. **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On main menu, lunch menu, sushi menu and online menu, items containing raw or undercooked fish, beef and fish eggs not marked as raw. **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by dishwashing area or front end of cook line. Operator placed towels at sinks. **Corrected On-Site** **Warning**
31B-02-4
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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.A **Warning**
11-26-1
Intermediate - No soap provided at handwash sink in dishwashing area. Operator placed soap at sink. **Corrected On-Site** **Warning**
31B-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen, drink some r to clean equipment- two at back of cook line, one on cook line, one at sushi bar. **Warning**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in standing water 80F in sushi station. **Warning**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two on back counter across from fryer. **Warning**
21-12-4
26
Jun 4, 2024
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Observed "Crab" on menu and it should be identified as "Krab"., located on the online menu and Togo menus. Operator has corrected menus in restaurant and on menu board. Working on Togo menus and online menus **Corrective Action Taken**
52-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed gaskets at sushi station with food debris build up on them.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink by grill side blocked with rice cooker and hand sink by door that goes into hallway blocked with brooms and dust pans.
31A-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed at sushi station and on line in kitchen with food debris build up on inside of reach in door handles.
23-24-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mops stored in mop bucket, not properly hung up for proper drying.
42-01-4
67
Apr 23, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer , raw foods in same container - raw chicken and raw fish. In walk-in cooler, raw ready-to-eat sushi containing raw fish over ready-to-eat onions. Due to large volume of foods stored in unit operator was unable to rearrange at time of inspection. **Warning** - From follow-up inspection 2024-04-23: Observed raw products removed from original packaging commingling in the walk in freezer. **Time Extended**
08A-02-6
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Sushi bar display case, fish in direct contact with non food grade paper towels. **Warning** - From follow-up inspection 2024-04-23: **Time Extended**
14-86-1
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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. **Warning** - From follow-up inspection 2024-04-23: Operator was emailed the employee health agreement. **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Cleaning supplies in handwash sink sushi bar. Blocked handwash sink by cook line left side. **Warning** - From follow-up inspection 2024-04-23: Observed strainer with leafy greens stored inside the hand sink in the back of the kitchen. **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed one server, one sushi cook, and four line cooks present handling food, no certified food manager present. **Warning** - From follow-up inspection 2024-04-23: **Time Extended**
53A-05-6
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris underneath cook line equipment right side around fryer. **Warning** - From follow-up inspection 2024-04-23: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unsealed wooden dry storage shelves in back hallway used to store foods and single service articles. **Warning** - From follow-up inspection 2024-04-23: **Time Extended**
14-47-4
50
Feb 20, 2024
Routine - Food
3 critical violations. 7 major violations. 4 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line next to stove, fresh garlic in oil (63F - Cold Holding); fried garlic in oil (71F - Cold Holding) for one hour per operator. **Warning**
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Sushi bar display case, fish in direct contact with non food grade paper towels. **Warning**
14-86-1
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer , raw foods in same container - raw chicken and raw fish. In walk-in cooler, raw ready-to-eat sushi containing raw fish over ready-to-eat onions. Due to large volume of foods stored in unit operator was unable to rearrange at time of inspection. **Warning**
08A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. Cleaning supplies in handwash sink sushi bar. Blocked handwash sink by cook line left side. **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu, lunch menu, and main menu no designation separating sushi and menu items served raw. Repeat 5/19/2023, 2/14/2023. **Repeat Violation** **Warning**
02B-01-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed one server, one sushi cook, and four line cooks present handling food, no certified food manager present. **Warning**
53A-05-6
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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. **Warning**
11-26-1
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. On main menu, Hurricane Spring Roll, Tony Roll, Marikami Roll, Lava Drops, Sugar Daddy, Daniels Preserve and Crab Rangoon advertised as containing crab, are using imitation krab per operator. Operator immediately began updating menus to spell crab as krab. **Corrective Action Taken** **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. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104. **Corrected On-Site** **Warning**
11-27-4
Basic - Walk-in cooler shelves with rust that has pitted the surface., reach-in cooler shelves with heavy accumulation of food debris. **Warning**
14-17-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unsealed wooden dry storage shelves in back hallway used to store foods and single service articles. **Warning**
14-47-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water 68F on cook line. **Warning**
10-07-4
Basic - Floor soiled/has accumulation of debris underneath cook line equipment right side around fryer. **Warning**
36-73-4
26
May 19, 2023
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
Food Temperature Measuring Devices Provided and Accurate
FL-46
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
64
Feb 14, 2023
Routine - Food
5 major violations. 4 minor violations.
View 9 violations
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.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at front service area used to store plastic container. Operator removed container. **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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.
11-26-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink at cook line. Operator placed paper towels at hand wash sink. **Corrected On-Site**
31B-05-4
Basic - Cloth used as a food-contact surface with sushi rice. Operator removed cloth. **Corrected On-Site**
21-05-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food not stored at least 6 inches off of the floor. Observed boxes of food stored on floor in walk in freezer and bottled water stored on floor near back exit.
08B-47-4
Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. **Corrected On-Site**
25-06-4
50
Frequently Asked Questions
When was Marikami Thai and Sushi last inspected?
The most recent health inspection at Marikami Thai and Sushi on file is from Feb 27, 2026. The public record contains nine inspections in total.
What is the most common violation at Marikami Thai and Sushi?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four times, more than any other issue at Marikami Thai and Sushi.
How does Marikami Thai and Sushi compare to other restaurants in Lehigh Acres?
Marikami Thai and Sushi most recently scored 33 out of 100, which is lower than the Lehigh Acres average of 78.
Has Marikami Thai and Sushi's inspection record improved over time?
Yes. Recent inspections at Marikami Thai and Sushi have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Marikami Thai and Sushi means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Marikami Thai and Sushi inspected?
Based on the inspection history on file, Marikami Thai and Sushi is inspected around three times per year on average.
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