Thai Thai Sushi Bowl
Last inspected: Jan 7, 2026
52
Score
Across the available record, Thai Thai Sushi Bowl has 10 inspections on file, the first dated 2022. The most recent visit was on Jan 7, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Things are looking better lately, with recent visits averaging around three violations compared to roughly six violations earlier on.
“Dishmachine chlorine sanitizer not” comes up most often, recorded four times in the inspection record.
Compared to other Naples restaurants (averaging 81), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
3
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler raw shell eggs are stored above unwashed ginger, sweet potatoes and red onions. Operator moved items to proper storage order. **Corrected On-Site**
08A-04-5
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 primed the sanitizer, chlorine sanitizer 50ppm. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler in front of the wok station Beef (47F - Cold Holding); cooked chicken (46F - Cold Holding). Operator moved items to another cooler. **Corrective Action Taken**
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. There is a container with no handle inside a bin of Thai rice by the triple sink.
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There is an employee cellphone on the cutting board of the make table cooler in front of the wok station. Employee removed the cellphone. **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. There is a buildup of grease on the floor behind the deep fryer.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
23-03-4
52
Oct 14, 2025
Routine - Food
No violations found.
100
Oct 10, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. There are seven live roaches in and around the gaskets the drawer cooler and approximately 20 live roaches in and around the door gaskets of the two make table coolers on the cook line. **Warning** - From follow-up inspection 2025-10-10: There is one live roach in the dining area, one live roach in the sushi area, three live roaches in the kitchen. **Admin Complaint**
35A-05-4
86
Oct 7, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Roach activity present as evidenced by live roaches found. There are seven live roaches in and around the gaskets the drawer cooler and approximately 20 live roaches in and around the door gaskets of the two make table coolers on the cook line. **Warning**
35A-05-4
Basic - In-use tongs stored on equipment door handle between uses. There are tongs on the oven door handle. Operator removed the tongs. **Corrected On-Site** **Warning**
10-20-4
82
Sep 26, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the bottom of a make table cooler on the cook line raw shell eggs are stored above bean sprouts. Operator moved items to proper storage order. **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). Operator set up the triple sink to sanitize. **Corrective Action Taken** **Warning**
22-41-4
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 with the employee health reporting agreement, employees began reading and signing the agreements. **Warning**
11-26-1
Basic - Equipment in poor repair. The door gaskets on the four white upright freezers and the silver single door upright freezer ate damaged. **Warning**
14-11-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the glass door reach in cooler at the entrance to the kitchen a bowl of employee food is not labeled or segregated from food for customers. Operator discarded the employee food. **Corrected On-Site** **Warning**
08B-49-4
55
Mar 12, 2025
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the bottom of the make table cooler raw chicken and raw shrimp are stored over cooked chicken, cut pineapple and cut onions. Operator moved the raw chicken and raw shrimp to proper storage. **Corrected On-Site**
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 had detergent and sanitizer lines crossed. Operator corrected the lines, chlorine sanitizer 100ppm. **Corrected On-Site**
22-41-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. In the sushi station there are two 8 ounce commercially processed reduced oxygen packaged portions of tuna fully thawed that are marked remove from packaging and thaw under refrigeration. See stop sale.
01B-13-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink on the cook line. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. There is no soap at the hand washing sink on the cook line. Operator provided soap. **Corrected On-Site**
31B-03-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. The dispenser does not work at the hand washing sink in the servers area, there is no other soap available.
31B-06-4
Intermediate - Spray bottle containing toxic substance not labeled. There are two unlabeled chemical spray bottles at the hand washing sink on the cook line and on a shelf above the mop sink. Operator labeled the spray bottles. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. There is a to go bowl in a container of bread crumbs. Operator removed the to go bowl. **Corrected On-Site**
14-01-5
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. In the sushi station there are two 8 ounce commercially processed reduced oxygen packaged portions of tuna fully thawed that are marked remove from packaging and thaw under refrigeration. See stop sale.
06-09-1
Basic - Equipment in poor repair. There door gasket on the white upright freezer on the back wall of the kitchen is torn.
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are ladles stored in 86F water on the cook line. Operator dumped the water. **Corrected On-Site**
10-07-4
35
Feb 29, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 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. Dishwasher (Chlorine 0ppm). Operator replaced the empty sanitizer container, dishwasher chlorine sanitizer 50ppm. **Corrected On-Site**
22-41-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Manager Derrik Sonethavilay not in possession of food safety manager certification.
53A-01-7
Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Operated unable to provide parasite destruction for non exempt fish for last 90 days.
01D-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There are no chlorine chemical test strips for the dishwasher or triple sink.
16-37-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters. **Repeat Violation**
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 104F standing water on a stool on the cook line.
10-07-4
Basic - Bowl or other container with no handle used to dispense food. There is a plastic to go container inside the sushi rice container. Operator removed the to go container.
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the ice chute in the ice machine.
22-20-5
52
Dec 22, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Equipment Adequate to Maintain Product Temperature
FL-29
82
Apr 7, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. There are non-food grade paper towels inside containers of mushrooms, red onions, carrots and green onions in the top of the make table cooler at the entrance to the cook line. Operator removed the non-food grade paper towels. **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over or with unwashed produce. In the walk-in cooler raw tuna is stored over unwashed sweet potatoes and unwashed red onions.
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler raw tuna is stored over shredded carrots.
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 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 - No Heimlich maneuver/choking sign posted. Inspector provided the operator with a choking poster. **Corrective Action Taken**
51-13-4
Basic - Equipment in poor repair. The door gasket on the white upright freezer in the back of the kitchen is torn.
14-11-5
47
Dec 15, 2022
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. There is a black mold like substance on the ice chute in the ice machine. This is a repeat violation from 3/18/2022, 9/21/2021. **Repeat Violation** Priority: Intermediate
22-02-4
Intermediate - Observed: Handwash sink used for purposes other than handwashing. An employee rinsed a container in the hand washing sink at the entrance to the kitchen. Priority: Intermediate
31A-11-4
Intermediate - Observed: No soap provided at handwash sink. There is no soap at the hand washing sink in the men’s bathroom. There is no soap at the hand washing sink in the service area. Operator supplied soap. Corrected on site. Priority: Intermediate
31B-03-4
Basic - Observed: In-use tongs stored on equipment door handle between uses. There are tongs hanging from the oven door handle. This is a repeat violation from 3/18/2022, 9/21/2021. **Repeat Violation** Priority: Basic
10-20-4
Basic - Observed: Exterior door has a gap at the threshold that opens to the outside. There are gaps under the exterior door at the back of the kitchen. Priority: Basic
35B-01-4
Basic - Observed: Bowl or other container with no handle used to dispense food. There is a one quart to go container inside a bin of rice. Operator removed the to go container. **Corrected On-Site** Priority: Basic
14-01-5
64
Frequently Asked Questions
When was Thai Thai Sushi Bowl last inspected?
The most recent health inspection at Thai Thai Sushi Bowl on file is from Jan 7, 2026. The public record contains 10 inspections in total.
What is the most common violation at Thai Thai Sushi Bowl?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited four times, more than any other issue at Thai Thai Sushi Bowl.
How does Thai Thai Sushi Bowl compare to other restaurants in Naples?
Thai Thai Sushi Bowl most recently scored 52 out of 100, which is lower than the Naples average of 81.
Has Thai Thai Sushi Bowl's inspection record improved over time?
Yes. Recent inspections at Thai Thai Sushi Bowl have averaged around three violations per visit, down from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Thai Thai Sushi Bowl means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Thai Thai Sushi Bowl inspected?
Based on the inspection history on file, Thai Thai Sushi Bowl is inspected around three times per year on average.
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