Sushi Thai Too
Last inspected: Mar 17, 2026
55
Score
Inspectors have visited Sushi Thai Too eight times, with records going back to 2022. On Mar 17, 2026, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have flagged more than earlier ones: around six violations per visit lately, up from roughly two violations before.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
Compared to other Naples restaurants (averaging 81), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
8
Inspections
3
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the sushi station, cooked shrimp (44F - Cold Holding); raw salmon (44F - Cold Holding); raw tuna (45F - Cold Holding); yellow tail (45F - Cold Holding). Operator stated foods have been placed in the cold holding unit at 10:30am. Operator added ice to fish. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler across from the cook line observed, Raw shrimp placed over ready to eat veggies. Operator rearrange for proper storage. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the reach in cooler, across from the cook line observed Raw chicken placed over raw fish. Operator rearranged for proper storage. **Corrected On-Site**
08A-20-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the stand alone freezer near the dish machine, observed house made krab Rangoon without a date marked. Operator stated Krab randgoom was made on Sunday. Discussed with operator the importance of date marking foods.
02C-02-5
Basic - Observed Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
55
Oct 20, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Raw animal food not separated from ready-to-eat food during preparation. In the reach in cooler at the sushi bar raw salmon was placed above ready to eat bottles of sauces. Operator rearranged foods for proper storage. **Corrected On-Site**
08A-14-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomato (47F - Cold Holding); cooked chicken (48F - Cold Holding); bean sprouts (46F - Cold Holding). Operator stated foods were moved from walk in cooler two hours prior to the inspection. Advised to Operator place foods on ice. **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 and the time removed from temperature control cannot be determined. Butter and cooked bell peppers are added to their time as a public health control form, but had no time mark. Operator stated foods had been out for 3 hours at the time of inspection. Operator time marked foods. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink near the cook area was being used to hold pots. Operator removed pots from hand washing sink. **Corrected On-Site**
31A-11-4
58
Apr 7, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed water chestnuts 46F cold hold, baby corn 45F cold hold less than 4 hours. Operator urned down reach in cooler at end of cook line. Observed Bean sprouts 45F cold hold less than 4 hours. Note: Establishment just received delivery. Operator open walk in freezer door ajar. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw frozen salmon stored over ready to eat bags of frozen fruit. Operator placed raw in proper location. **Corrected On-Site**
08A-02-6
Intermediate - Spray bottle containing toxic substance not labeled in dishwash area.
41-17-4
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. Ahi tuna in package with labeling. Stop sale. Operator discarded raw tuna. **Corrective Action Taken**
06-09-1
Basic - Food not stored at least 6 inches off of the floor. Observed bag of carrots stored on floor in walk in cooler. Operator placed carrots off of floor. **Corrected On-Site**
08B-47-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Working containers of food removed from original container not identified by common name. Flour bin. Operator labeled bin. **Corrected On-Site**
02D-01-5
47
Oct 25, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener in kitchen. Operator moved can opener to dishwasher area to be cleaned and sanitized **Corrective Action Taken**
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks behind bar are unsecured.
51-11-4
86
Apr 4, 2024
Routine - Food
No violations found.
100
Sep 21, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 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 control cannot be determined. See stop sale. Sushi rice with no time mark at sushi bar. Per operator rice is made twice daily for four hour holding times, No stop sale required
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has accumulated debris
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at front line blocked by a refrigerator 5-13-2023 **Repeat Violation**
31A-09-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. At front line reach in cooler, thermometer reading 20F In chicken that is cooling at 44F.
05-06-4
Basic - Single-service articles not stored inverted or protected from contamination. To go boxes stored in server area not inverted. Operator inverted boxes**Corrected On-Site** **Corrected On-Site**
25-06-4
61
May 16, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. The hand washing sink at the bar nearest the sushi station is blocked by a garbage can.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink in the sushi area. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. There is a one quart togo container inside a container of rice. Operator removed the to go container. **Corrected On-Site**
14-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are scoops in 112F standing water. Operator increased the temperature. **Corrective Action Taken**
10-07-4
74
Dec 14, 2022
Routine - Food
4 critical violations. 5 major violations. 4 minor violations.
View 13 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handling phone an returning to food preparation with no hand wash and glove change. Per operator discussion operator had employee wash hands and change gloves **Corrective Action Taken**
12A-09-4
High Priority - Stop Sale issued due to food originating from an unapproved source. One case of Boba tea bottles, bottle lacking ingredient list, could not prove it came from an approved source
01B-04-5
High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. One case of Boba tea bottles, bottle lacking ingredient list, could not prove it came from an approved source
01A-05-4
High Priority - Raw animal food stored over or with unwashed produce. Near wok area reach in cooler has raw chicken and beef stored over raw vegetables and noodles. After discussion operator moved raw vegetables to a different area of the cooler. On front line raw chicken over raw scallops and shrimp. Per operator discussion operator moved raw chicken to bottom of refrigerator **Corrected On-Site**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in prep area of kitchen has mold like substance
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. In kitchen on front line near woks, blocked hand sink. Per discussion operator moved blocked sink. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. In sushi bar area And in liquor bar area
31B-03-4
Intermediate - No written procedures available for listed items. Use of time as a public health control to hold time/temperature control for safety food. raw shell eggs (60F - Cold Holding); butter (52F - Cold Holding). Per operator discussion operator is adding items to their time as a public health control list.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared wontons containing cooked vegetables and pork not date marked in freezer
02C-02-5
Basic - Dishmachine has no data plate/operating specifications. Dishwasher data plate missing.
16-01-4
Basic - Food not stored at least 6 inches off of the floor. In walk-in freezer cases of food on floor
08B-47-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed one employee handling food with no hair restraint
13-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Near wok area knife stored between refrigerator units. After discussion operator moved knife. **Corrected On-Site**
10-17-4
27
Frequently Asked Questions
When was Sushi Thai Too last inspected?
The most recent health inspection at Sushi Thai Too on file is from Mar 17, 2026. The public record contains eight inspections in total.
What is the most common violation at Sushi Thai Too?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Sushi Thai Too.
How does Sushi Thai Too compare to other restaurants in Naples?
Sushi Thai Too most recently scored 55 out of 100, which is lower than the Naples average of 81.
Has Sushi Thai Too's inspection record improved over time?
No. Recent inspections at Sushi Thai Too have averaged around six violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sushi Thai Too 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 Sushi Thai Too inspected?
Based on the inspection history on file, Sushi Thai Too is inspected around two times per year on average.
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