MARIKAMI THAI AND SUSHI Inspection – May 23, 2025

High Priority 1

#5High Priority07-06-5

High Priority – Open food re-served to customers. Observed 4 glass jar caddy with mini spoons used to served oil sauce mixes to customer being reused.

Intermediate 1

#6Intermediate02C-04-5

Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed food prepared onsite in the walk in freezer not date marked.

Basic 4

#1Basic06-09-1

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. Observed tuna labeled remove from package prior to thawing still in factory package, operator slit package. **Corrected On-Site**

Corrected On-Site

#2Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened bottle of water on the make table in the kitchen. operator discarded bottle **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#3Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in standing water 76F in sushi station. **Repeat Violation**

Repeat Violation

#4Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed in use terry towel at sushi station not stored in sanitizer. Operator discarded towel. **Corrected On-Site**

Corrected On-Site

Florida Food Watch