Sushi Naiya Japanese-Thai
Last inspected: Dec 30, 2025
100
Score
Sushi Naiya Japanese-Thai has been inspected eight times since 2022. The latest inspection on file is from Dec 30, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
“Bowl or other container with no handle used to dispense food” accounts for the largest share of issues, appearing three times across the record.
That puts the facility ahead of the local pack: the average Port St. Lucie restaurant scores 81. There isn't much in the file that would give a customer pause.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 30, 2025
Routine - Food
No violations found.
100
Oct 29, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
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. Made less than 1 hour ago marked time on rice **Corrected On-Site**
03F-02-5
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
Basic - Bowl or other container with no handle used to dispense food. In bulk flour **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisk in water 76f, removed from water **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine **Repeat Violation**
22-20-5
61
Mar 13, 2025
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
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. 0 ppm put new chemical now 50ppm **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar area
22-02-4
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/ **Corrected On-Site**
53A-05-6
Intermediate - No soap provided at handwash sink. On cooks line **Corrected On-Site** **Repeat Violation**
31B-03-4
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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In bulk ingredients **Repeat Violation**
14-01-5
Basic - Food stored on floor. Bulk oil and sauces **Repeat Violation**
08B-38-4
Basic - Light not functioning. Under hood
36-62-4
Basic - Single-service articles improperly stored. Cases of Napkins stored on floor **Repeat Violation**
25-05-4
45
Sep 27, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
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/ Manager had stepped out and returned before inspection was done. **Corrected On-Site**
53A-05-6
Intermediate - No soap provided at handwash sink. At sink by veggie coolers **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. In bulk items
14-01-5
Basic - Food stored on floor. Bulk oil in back storage area, bulk sauces in storage area
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Single-service articles improperly stored. Chopsticks, napkin cases stored on floor
25-05-4
64
Apr 17, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
78
Dec 11, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
58
Jun 14, 2023
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Plumbing Maintained; Sewage Disposal
FL-51
50
Dec 1, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs held at room temperature less than 1 hour manager placed in reach in cooler **Corrective Action Taken**
03A-03-5
Intermediate - Handwash sink used for purposes other than handwashing.used as a dump sink
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.whisk on line **Corrected On-Site**
10-07-4
Basic - Standing water in bottom of reach-in-cooler. In cooler in server area **Repeat Violation**
29-49-6
61
Frequently Asked Questions
When was Sushi Naiya Japanese-Thai last inspected?
The most recent health inspection at Sushi Naiya Japanese-Thai on file is from Dec 30, 2025. The public record contains eight inspections in total.
What is the most common violation at Sushi Naiya Japanese-Thai?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited three times, more than any other issue at Sushi Naiya Japanese-Thai.
How does Sushi Naiya Japanese-Thai compare to other restaurants in Port St. Lucie?
Sushi Naiya Japanese-Thai most recently scored 100 out of 100, which is higher than the Port St. Lucie average of 81.
Has Sushi Naiya Japanese-Thai's inspection record improved over time?
Results have been roughly steady. Inspections at Sushi Naiya Japanese-Thai have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sushi Naiya Japanese-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 Sushi Naiya Japanese-Thai inspected?
Based on the inspection history on file, Sushi Naiya Japanese-Thai is inspected around three times per year on average.
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