MAIPI SUSHI

Name: MAIPI SUSHI
Address: 6060 COLLIER BLVD STE 23, NAPLES, FL, 34114, US
Rating: 90

6060 COLLIER BLVD STE 23, NAPLES, FL 34114

License #2102999

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

90 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

MAIPI SUSHI in NAPLES currently holds an InspectFL Health Score of 90 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on January 7, 2026. Across those visits, DBPR recorded 18 total findings; InspectFL has imported detailed violation rows for 17 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 14, 2025

The latest inspection on January 7, 2026 included 3 critical violations, 0 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

83%

Imported observations

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero imported notes.

Location + actions

See the place, then share or verify

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[08A-04-5] 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.
[14-01-5] 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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
[36-73-4] Floor soiled/has accumulation of debris. There is a buildup of grease on the floor behind the deep fryer.
[40-06-5] 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.
[22-41-4] 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.
[03A-02-5] 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.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse