Platoo Sushi and Thai
Last inspected: Apr 21, 2026
74
Score
Platoo Sushi and Thai appears in inspection records 10 times, starting in 2022. The most recent report on file is from Apr 21, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up more issues than earlier ones, averaging around five violations lately compared to roughly two violations before.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded four times.
That's lower than the typical Bonita Springs restaurant, which scores around 80. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
2 critical violations.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white tuna (49F - Cold Holding); cream cheese (51F - Cold Holding); salmon (50F - Cold Holding); Tuna (49F - Cold Holding); Cooked Eel (49F - Cold Holding); yellow tail (50F - Cold Holding) held overnight in reach in cooler per operator. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed white tuna (49F - Cold Holding); cream cheese (51F - Cold Holding); salmon (50F - Cold Holding); Tuna (49F - Cold Holding); Cooked Eel (49F - Cold Holding); yellow tail (50F - Cold Holding) held overnight in reach in cooler per operator. **Warning**
01B-02-5
74
Sep 29, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Multiple items in reach in cooler in the back area, cooked rice (48F - Cold Holding); tofu (53F - Cold Holding); milk (48F - Cold Holding) held overnight. Also lower front sushi reach in cooler: raw tuna (48F - Cold Holding); cooked rice squares (47F - Cold Holding) held overnight per operator. **Warning** - From follow-up inspection 2025-09-29: Rice squares (50 F Cold Holding) in front reach in cooler, per operator prepared 24 hours prior. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Multiple items in reach in cooler in the back area, cooked rice (48F - Cold Holding); tofu (53F - Cold Holding); milk (48F - Cold Holding) held overnight. Also lower front sushi reach in cooler: raw tuna (48F - Cold Holding); cooked rice squares (47F - Cold Holding) held overnight per operator. **Warning** - From follow-up inspection 2025-09-29: Sausage (38 F Cold Holding) back reach in cooler. Rice squares (50 F Cold Holding) in front reach in cooler, per operator prepared 24 hours prior. **Admin Complaint**
01B-02-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Measuring cup with no handle touching sugar in container in back area by triple sink. Operator removed. **Corrected On-Site** **Warning** - From follow-up inspection 2025-09-29: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in hallway by restroom. **Warning** - From follow-up inspection 2025-09-29: **Time Extended**
36-34-5
67
Sep 24, 2025
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Multiple items in reach in cooler in the back area, cooked rice (48F - Cold Holding); tofu (53F - Cold Holding); milk (48F - Cold Holding) held overnight. Also lower front sushi reach in cooler: raw tuna (48F - Cold Holding); cooked rice squares (47F - Cold Holding) held overnight per operator. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef in reach in cooler across from fryers was stored over ready to eat heat treated coconut curry. Also in same cooler, left side, raw chicken over ready to eat sauces. Operator moved all to proper storage. **Corrected On-Site** **Warning**
08A-05-6
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), sanitizer solution empty. Operator replaced, chlorine 50ppm. **Corrected On-Site** **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Multiple items in reach in cooler in the back area, cooked rice (48F - Cold Holding); tofu (53F - Cold Holding); milk (48F - Cold Holding) held overnight. Also lower front sushi reach in cooler: raw tuna (48F - Cold Holding); cooked rice squares (47F - Cold Holding) held overnight per operator. **Warning**
03A-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in hallway by restroom. **Warning**
36-34-5
Basic - Bowl or other container with no handle used to dispense food. Measuring cup with no handle touching sugar in container in back area by triple sink. Operator removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above stove across from reach in cooler are covered with grease. **Warning**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on counter by cash register. Operator removed towel for cleaning. **Corrected On-Site** **Warning**
21-12-4
45
Dec 13, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Toxic substance/chemical improperly stored. Cans of butane and a bottle of hand soap were stored commingled with food at the dry storage shelving. Operator moved chemicals away from food. **Corrected On-Site**
41-10-4
Intermediate - Spray bottle containing red toxic substance not labeled. Operator discarded. **Corrected On-Site**
41-17-4
78
Aug 14, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
95
Feb 29, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Silverware/utensils stored upright with the food-contact surface up. Forks and knives.
24-18-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
90
Oct 2, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Raw ready-to-eat sushi prepared yesterday per operator no date mark. **Warning** - From follow-up inspection 2023-10-02: **Time Extended**
02C-02-5
90
Jul 17, 2023
Routine - Food
3 critical violations. 5 major violations. 3 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On frontline, cooked sushi rice (78F - Cold Holding) overnight per operator. **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In large silver ricin back kitchen, observed raw chicken over raw shell eggs. Operator moved raw chicken to lower shelf for proper food protection. Also in front kitchen main reach-in cooler, raw shrimp over ready to eat sauces. Operator moved shrimp to lower shelf. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On frontline, cooked sushi rice (78F - Cold Holding) overnight per operator. **Warning**
01B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Raw ready-to-eat sushi prepared yesterday per operator no date mark. **Warning**
02C-02-5
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. **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Front and back handwash sink blocked with equipment, garbage can. Operator removed blocking equipment. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-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. 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
Basic - Food stored on floor in kitchen and in hallway near bathroom, bottles oil and coconut milk on floor. Operator moved off of floor. **Warning**
08B-38-4
Basic - Food stored in a prohibited area. Bottles oil stored in restroom. Racks of dried food stored in hallway outside bathroom, not monitored. **Warning**
08B-37-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food mixed in with food for the public in reach-in cooler, on prep stations. Operator moved foods to single location for proper separation. **Corrected On-Site** **Warning**
08B-49-4
33
Jan 26, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
55
Jul 20, 2022
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Nonfood-grade paper used for food storage to absorb oil next to fryer - direct contact with food. This is a repeat violation from 11/12/2021. Discussed with operator purchasing and approved food contact towel for absorbing fryer oil. **Repeat Violation**
14-15-4
Intermediate - Spray bottle containing toxic substance not labeled. One unlabeled spray bottle of chemical in dishwashing area, one unlabeled spray bottle of chemicals in employee restroom.
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags stored on food storage rack in back of kitchen.
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to rice pot on front line, scoop in standing water 81F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in freezer in back of kitchen soiled with accumulation of food debris or mold-like substance.
23-03-4
Basic - Two employees with no hair restraint while engaging in food preparation.
13-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back of kit.
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors at employee and guest restroom. This is a repeat violation from 11/12/2021 **Repeat Violation**
32-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to cutting board in back of kitchen and on front line near rice cooker.
12B-07-4
55
Frequently Asked Questions
When was Platoo Sushi and Thai last inspected?
The most recent health inspection at Platoo Sushi and Thai on file is from Apr 21, 2026. The public record contains 10 inspections in total.
What is the most common violation at Platoo Sushi and Thai?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Platoo Sushi and Thai.
How does Platoo Sushi and Thai compare to other restaurants in Bonita Springs?
Platoo Sushi and Thai most recently scored 74 out of 100, which is lower than the Bonita Springs average of 80.
Has Platoo Sushi and Thai's inspection record improved over time?
No. Recent inspections at Platoo Sushi and Thai have averaged around five violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Platoo Sushi and Thai 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 Platoo Sushi and Thai inspected?
Based on the inspection history on file, Platoo Sushi and Thai is inspected around three times per year on average.
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