Thai Sushi by Kj
Last inspected: Nov 13, 2025
78
Score
Across the available record, Thai Sushi by Kj has 10 inspections on file, the first dated 2022. The newest entry in the record is dated Nov 13, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited five times.
Thai Sushi by Kj scores about where you'd expect for a Marco Island restaurant. The full picture is one of consistent compliance.
10
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Nov 13, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the innermost make table shrimp (44F - Cold Holding). Per operator the shrimp thawed less than 4 hours prior. Operator iced the shrimp. **Corrective Action Taken**
03A-02-5
Basic - Food stored on floor. There is a bucket with zucchini on the floor on the cook line. Operator moved the bucket of zucchini from the floor. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters at the entrance to the cook line.
23-03-4
78
Apr 29, 2025
Routine - Food
No violations found.
100
Mar 12, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Observed: 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). Operator set up the triple sink to sanitize after washing in the dishwasher. **Corrective Action Taken** **Warning** Priority: High Priority
22-41-4
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the top of the make table cooler at the entrance to the kitchen Beef (45F - Cold Holding); Pork (45F - Cold Holding). Operator iced the out of temperature items for faster cooling. **Corrective Action Taken** **Warning** Priority: High Priority
03A-02-5
Basic - Observed: No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign in either the men’s or women’s restrooms. **Warning** Priority: Basic
31B-04-4
70
Oct 21, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. An employee handled a cellphone, exited the building, then handled clean utensils without changing gloves snd washing hands. Priority: High Priority
12A-09-4
Intermediate - Observed: Identity of food or food product misrepresented. Escolar is misrepresented as white tuna on the menu imitation crab is identified as Crab rangoon on the menu. Operator began correcting the menus. **Corrective Action Taken** Priority: Intermediate
52-01-4
Basic - Observed: Working containers of food removed from original container not identified by common name. There used to be a unlabeled bin of tempura on the cook line. Operator labeled the tempura. **Corrected On-Site**Priority: Basic
02D-01-5
Basic - Observed: Time/temperature control for safety food thawed in an improper manner. There is a case of chicken thawing at room temperature in the kitchen. **Repeat Violation** Priority: Basic
06-01-5
Basic - Observed: No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the sushi bar hand sink. Priority: Basic
31B-04-4
67
Apr 1, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
86
Mar 29, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the sushi station counter top cooler on the right hand side, tuna (46F - Cold Holding); escolar (46F - Cold Holding); salmon (47F - Cold Holding). Operator moved all fish to the reach in cooler. Per operator the counter top sushi coolers are turned off for cleaning at the end of the day and turned on at the start of the following day. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. There is a unlabeled chemical spray bottle in the service area. **Warning**
41-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. There are shrimp thawing at room temperature on top of a reach in cooler in the kitchen. **Warning**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. There is an accumulation of grease from the hood to the floor on the wall behind the wok station. **Warning**
36-27-5
70
Sep 7, 2023
Routine - Food
No violations found.
100
Sep 6, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the sushi bar counter top cooler, tuna (44F - Cold Holding); salmon (46F - Cold Holding); escolar (46F - Cold Holding). Operator iced all fish in the counter top cooler. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the three door reach in cooler in the kitchen raw whole muscle beef us stored over ready to eat curry sauces. Operator moved items to proper storage order. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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). Operator will sanitize in the triple sink until the dishwasher is repaired. **Corrective Action Taken**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of food debris on the can opener blade.
22-02-4
Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Operator unable to provide 90 days of parasite destruction for non exempt fish.
01D-02-4
Basic - In-use ice scoop stored on soiled surface between uses. There is a ice scoop on the soda fountain grate.
10-12-5
50
May 2, 2023
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the left hand under counter cooler in the sushi area raw salmon is stored over cooked shrimp and ready to eat vegetables. Operator moved items to proper storage order. **Corrected On-Site**
08A-05-6
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 the operator with a written procedure for the cleaning of vomiting and diarrhea. **Corrective Action Taken**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no chemical test kit for chlorine sanitizer.
16-37-1
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. Inspector provided the operator with the employee reporting agreement. **Corrective Action Taken**
11-26-1
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed the wet towel. **Corrected On-Site**
21-04-4
Basic - Cardboard used to line food-contact shelves. In the bott of the three door reach in freezer.
14-05-4
Basic - No handwashing sign provided at a hand sink used by food employees. There are no hand washing signs in the bathrooms used by employees.
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. There is an unlabeled container of flour under a counter in the kitchen under the microwave. Operator labeled the flour. **Corrected On-Site**
02D-01-5
Basic - No Heimlich maneuver/choking sign posted. Inspector provided the operator with a choking poster. **Corrective Action Taken**
51-13-4
50
Oct 31, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the two door make table on the cook's line, Beef ( - Cold Holding); Poultry (46F - Cold Holding); shrimp (48F - Cold Holding). Operator iced items and calked for repair. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of food debris on the blade of the can opener. **Warning**
22-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee put on a hat. **Corrected On-Site** **Warning**
13-03-4
Basic - Bowl or other container with no handle used to dispense food. There is a plastic to go cup in the container of sushi rice. Operator removed the to go cup. **Corrected On-Site** **Warning**
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is frozen juices from raw animal foods on the bottom of the three door upright freezer. **Warning**
23-03-4
67
Frequently Asked Questions
When was Thai Sushi by Kj last inspected?
The most recent health inspection at Thai Sushi by Kj on file is from Nov 13, 2025. The public record contains 10 inspections in total.
What is the most common violation at Thai Sushi by Kj?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Thai Sushi by Kj.
How does Thai Sushi by Kj compare to other restaurants in Marco Island?
Thai Sushi by Kj most recently scored 78 out of 100, which is about the same as the Marco Island average of 77.
Has Thai Sushi by Kj's inspection record improved over time?
Results have been roughly steady. Inspections at Thai Sushi by Kj have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Thai Sushi by Kj 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 Thai Sushi by Kj inspected?
Based on the inspection history on file, Thai Sushi by Kj is inspected around three times per year on average.
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