BANZAI, SUSHI & THAI RESTAURANT
3208 LAKE WASHINGTON RD, Melbourne FL 32934
Last inspected Jan 14, 2026 · 6 visits since September 2023
FEB 24
AUG 24
FEB 25
AUG 25
JAN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. snapper 47F, escolar 45F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jan 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
What the inspector wrote — 5 findingsThe state's own report →
Accumulation of debris inside warewashing machine.
Clean wiping cloth supply not properly stored. Cloths laying next to hand sink in sushi area and on sushi cutting board.
No hot running water at mop sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Operator states he has someone scheduled to come clean them this week.
Show the remaining 1 finding ▾
Water draining onto floor surface, mop sink has no pipes underneath.
Aug 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
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. Tested at 0 ppm, found sanitizer tube not in sanitizer, put tube in sanitizer and primed. Retested at 50ppm
Duct tape used to repair nonfood-contact surface. Handle on door sliding glass door cooler has tape and in between triple sink and dishwasher has tape.
Equipment in poor repair. Small toaster oven in sushi station non operational, heavily soiled, operator discarded.
Floor soiled/has accumulation of debris. Heavily soiled under cook line equipment
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in sushi area has ice build up.
In-use knife/knives stored in cracks between pieces of equipment. On cook line prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving throughout kitchen has old food debris build up.
Wall soiled with accumulated grease, food debris, and/or dust. Behind grills on cook line soiled with grease build up.
Feb 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested first time 0ppm, checked sanitizer bucket and found tube not all the way in sanitizer solution. Primed machine, retested, 50ppm
Handwash sink used for purposes other than handwashing. Fish thawing in hand wash sink in sushi bar
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Vegetable cooler not properly cooling. Operator has called for repair, waiting on tech.
Duct tape used to repair nonfood-contact surface. Duct tape used on prep cooler on cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pizza stored with restaurant food.
Equipment in poor repair. *Cutting board in sushi area is warped. *Sushi refrigerator top sliding door repaired with tin foil *Area between triple sink and dishwasher is taped together
Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen behind cook line is soiled with grease. Walls in dish area are not smooth and easily cleanable
Aug 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. snapper 47F, escolar 45F
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line soiled.
Handwash sink used for purposes other than handwashing. Spoon and cup in hand sink in sushi area
Duct tape used to repair nonfood-contact surface. Cooler doors on cook line in kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Ice cream in sushi freezer for personal use.
Equipment in poor repair. Coolers in sushi bar not working, used for storage
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of cooler door in sushi bar has old sauce spilled on it.
Single-service articles not stored inverted or protected from contamination. Single serve to go containers in sushi bar not inverted.
Time/temperature control for safety food thawed in an improper manner. Chicken and fish thawing at room temperature.
Unwashed fruits/vegetables stored with ready-to-eat food. In reach in refrigerator in kitchen
Wall soiled with accumulated grease, food debris, and/or dust. In kitchen
Wet wiping cloth not stored in sanitizing solution between uses.
Feb 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (58F - Cold Holding); salmon (45F - Cold Holding);
Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Tested 3x, primed machine and still not sanitizing. Operator called eco lab, they FaceTimed and had her replace the chlorine jug.
Current Hotel and Restaurant license not displayed. License is current. License displayed expired 4-1-22
Equipment in poor repair. Reach in cooler in sushi bar used for storage. Gaskets on reach in cooler in kitchen are duct taped.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.
Sep 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half in 2 door sliding cooler at 49F, operator states they had it out making drinks.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Educated operator and employee on using hand wash sink to wash hands.
Handwash sink used for purposes other than handwashing. Oranges stored in hand wash sink at sushi bar.
Cleaned and sanitized equipment or utensils not properly stored. Utensils at sushi bar not stored inverted, spoons.
Equipment in poor repair. Gaskets torn on upright reach in coolers in dish area. Gaskets on reach in cooler cook line is taped.
Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen and dish area have excessive build up of dirt and debris.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth at sushi bar not stored in sanitizing solution.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.