Ninja Sushi Thai
Last inspected: Feb 18, 2026
100
Score
Across the available record, Ninja Sushi Thai has 10 inspections on file, the first dated 2022. Ninja Sushi Thai was last inspected on Feb 18, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have ticked up lately, averaging around 12 violations per visit versus roughly five violations earlier in the record.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
Among Ocala restaurants, the typical score is 78; Ninja Sushi Thai is comfortably above that bar. Nothing in the record is alarming, but there's room to improve.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
No violations found.
100
Feb 12, 2026
Routine - Food
6 critical violations. 3 major violations. 12 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in tabletop reach-in cooler closed to the wall in sushi prep area: cream cheese (56F - Cold Holding); krab (61F - Cold Holding); fish (56F - Cold Holding); eel (57F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F, manager also plugged in cooler. **Warning**
03A-02-5
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Shell eggs stored over sauces and bread crumbs in reach-in cooler across from cook line. Manager removed sauces and bread crumbs during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-13-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to line container with bread crumbs stored in dry storage area in back of kitchen.
14-86-1
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee eating in kitchen proceeded to handle food on cook line without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken**
12A-05-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee blew in glove and proceeded to put gloves on to handle food on cook line without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken**
12A-07-5
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. Cooked shrimp stored on cook line prep table. Manager stated shrimp placed on table one hour earlier. Manager placed proper time marking on shrimp. **Corrected On-Site**
03F-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut beef stored in reach-in cooler across from three compartment sink. Beef cooled one degree in 45 minutes, beef would not have cooled the remaining three degrees in the one hour and fifteen minutes.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute for wait station soda machine.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink next to dish area. Employee provided towels during the inspection. **Corrected On-Site**
31B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank next to back door.
51-11-4
Basic - Stored food not covered. Bread crumbs in dry storage area.
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
14-17-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf in back of kitchen.
25-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Fan covers in walk-in cooler dusty. Sides of cook line fryers are greasy. Area around soda nozzles of wait station soda machine soiled with old food debris. **Repeat Violation**
23-03-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach-in freezer across from three compartment sink.
14-36-5
Basic - Food stored on floor. Case of cooking oil stored on cook line floor.
08B-38-4
Basic - Floor tiles missing and/or in disrepair. Floor tile missing in front of walk-in freezer.
36-17-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen. **Repeat Violation**
35B-01-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bags of chicken stored in walk-in freezer, manager stated the bags of chicken are personal food.
08B-49-4
Basic - Employee eating in a food preparation or other restricted area. Employees eating and drinking in kitchen area across from three compartment sink.
12B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach-in cooler across from cook line. Manager removed drink during inspection. **Corrected On-Site**
12B-07-4
17
Sep 22, 2025
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed pans in three compartment sink without sanitizing the pans. Manager had employee rewash pans in dish machine. **Corrective Action Taken**
22-45-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2025. Establishment is open and serving to the public. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken stored over cooked noodles in reach-in cooler across from cook line. Manager moved noodles to another area of reach-in cooler. **Corrected On-Site**
08A-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute for wait station soda machine.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Lid for container stored on hand washing sink next to three compartment sink. Employee removed lid during inspection. **Corrected On-Site**
31A-11-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in sushi bar area, 0 ppm. Manager added bleach to sanitizer bucket, 50 ppm. **Corrected On-Site**
21-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Krab being thawed in standing water on kitchen prep table. Employee moved Krab to walk-in cooler to finish thawing. **Corrected On-Site**
06-01-5
Basic - Stored food not covered. Beef stored in walk-in cooler. Egg rolls stored in walk-in freezer.
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Gasket of reach-in freezer across from three compartment sink. Top of dish machine. Area behind soda nozzles of wait station soda machine. **Repeat Violation**
23-03-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture above dish machine.
38-07-4
Basic - Cardboard used to line nonfood-contact shelves. Shelf across from cook line.
14-45-4
Basic - Food storage container/container lid cracked or broken. Container used to store egg rolls in walk-in freezer.
14-38-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Bottom of back door to kitchen missing.
35B-01-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf above three compartment sink.
24-08-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop cooked rice from container in walk-in cooler.
14-01-5
32
May 8, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside cooler at front counter: krab (52F - Cold Holding); krab (48F - Cold Holding). Manager stated the krab was thawed at 12pm today, then placed into the cooler. Inspector had manager move the krab to a freezer to rapidly cool to 41F.
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 and the time removed from temperature control cannot be determined. Fried shrimp held at room temperature at cookline missing time mark. Fried shrimp is indicated as being held using time as a public health control. Manager stated the shrimp was cooked at 12pm and added proper time mark during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee at cookline washed hands in the three-compartment sink.
12A-03-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Manager only has Quaternary test papers for chlorine dish machine.
16-32-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of hot holding unit (crockpot) used for soup at cookline soiled with food debris. **Repeat Violation**
23-03-4
Basic - Floor soiled/has accumulation of debris. Floor inside walk-in freezer soiled with food debris.
36-73-4
55
Jul 19, 2024
Routine - Food
No violations found.
100
Jul 11, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Washing Fruits and Vegetables
FL-42
50
Mar 15, 2024
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Required Records Available; Shellstock Tags/Labels
FL-14
30
Sep 18, 2023
Routine - Food
5 critical violations. 4 major violations. 8 minor violations.
View 17 violations
High Priority - Toxic substance/chemical improperly stored. WD 40 and powder substance stored next to food at the dry storage area, Employee moved all. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, tofu container on prep table 49F, manager placed back inside cooler. **Corrective Action Taken**
03A-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 the cook line, raw shrimp tray stored above mozzarella cheese bags, Manager moved and stored properly. **Corrected On-Site**
08A-17-6
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. Male employee at the sushi bar area, washed his hands and immediately after touched the sushi roll to placed it back in plate, inspector addressed situation. **Corrective Action Taken**
09-01-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed Male employee placing dirty dishes in sink and immediately after covered food and moved around the kitchen food trays, inspector instructed to wash hands. **Corrective Action Taken**
12A-13-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line blocked by cart with dirty dishes, employee moved. **Corrected On-Site**
31A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available at inspection time.
05-08-4
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. For four new employees
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No documents available at inspection time, inspector provided a digital copy.
03F-10-5
Basic - No copy of latest inspection report available. No documents available. **Repeat Violation**
51-18-6
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer. **Repeat Violation**
14-69-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin/dispenser. At the server station, ice chute at the soda machine soiled.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside bulk container of flour. **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Near back door, co2 tank not secured.
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks above coolers, employe moved all. **Corrected On-Site**
12B-07-4
Basic - Reuse of single-service or single-use articles. At the cook line, used gloves left on top of cooked food items to be re used later, inspector instructed to discard the used gloves **Corrective Action Taken**
25-32-4
Basic - Working containers of food removed from original container not identified by common name. Big bins no labeled at the dry storage area. **Repeat Violation**
02D-01-5
21
Mar 20, 2023
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One small fly on cutting board in sushi bar. Killed and discarded during this inspection. **Corrected On-Site**
35A-02-6
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee placed hood of jacket over hair and continued to stir batter without washing hands.
12A-28-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in make table: pans of raw chicken and beef on top portion over sauce and noodles in bottom portion. Also, in walk in cooler: pan of raw fish on top of sauce. Operator moved all. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at sink in sushi bar. Operator added. **Corrected On-Site** **Repeat Violation**
31B-02-4
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. Inspector provided via email.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on fountain machine in pass thru has black substance.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Bowl in sink in sushi bar. Removed during this inspection. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Ice buildup in walk-in freezer. Large chunks on ice around fans in walk in freezer. **Repeat Violation**
14-69-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of reach in cooler soiled with food debris.
23-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Instructed operator to add chlorine to bucket. **Corrective Action Taken**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Mayo in cooler at sushi bar has no label.
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Cups in several seasoning containers. Bowl in crunchiest and flour. All were removed during this inspection. **Corrected On-Site**
14-01-5
32
Nov 28, 2022
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at sushi bar: cream cheese 50F and cut tomatoes 46F. Both items prepared today. Reach in cooler has an ambient temperature of 47F. Manager moved products to different unit. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in make table on cookline: tray of raw shrimp on top of tray of coconut. In reach in freezer near dish machine: trays of raw shrimp and raw beef stored on shelf over cheesecake. In walk in cooler: tray of raw beef on shelf over noodles. Moved during this inspection. **Corrected On-Site**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Thank you style grocery bags containing raw chicken in walk in freezer.
14-31-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler at kitchen entrance, creamer opened yesterday.
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Several dishes stored in sink in ware wash area. All were moved. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No soap provided at handwash sink. Sink near back door, manager added soap. **Corrected On-Site**
31B-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks near back door
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of water on prep table near back door. Moved. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler employee food on shelf over cases of food that will be sold to the public.
08B-49-4
Basic - Equipment in poor repair. Reach in cooler in sushi bar has an ambient temperature of 46F. All Time/Tempurature Control for Safety food in unit moved to different cooler. Also, ice build up on walls of walk in freezer.
14-11-5
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 of scoop in sauce in walk in cooler.
10-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler located in sushi bar. Unit has an ambient temperature of 46F
05-09-4
Basic - Standing water in bottom of reach-in-cooler. Reach in make table on cookline.
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. One yellow towel on cutting board in kitchen area. **Repeat Violation**
21-12-4
32
Frequently Asked Questions
When was Ninja Sushi Thai last inspected?
The most recent health inspection at Ninja Sushi Thai on file is from Feb 18, 2026. The public record contains 10 inspections in total.
What is the most common violation at Ninja Sushi Thai?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Ninja Sushi Thai.
How does Ninja Sushi Thai compare to other restaurants in Ocala?
Ninja Sushi Thai most recently scored 100 out of 100, which is higher than the Ocala average of 78.
Has Ninja Sushi Thai's inspection record improved over time?
No. Recent inspections at Ninja Sushi Thai have averaged around 12 violations per visit, up from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Ninja Sushi Thai 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 Ninja Sushi Thai inspected?
Based on the inspection history on file, Ninja Sushi Thai is inspected around three times per year on average.
Nearby Restaurants