BEAN SPROUT ASIAN CUISINE AND SUSHI BAR
2221 TOWN CENTER AVE 115, Viera FL 32940 · 321.632.8999
Last inspected Feb 18, 2026 · 8 visits since July 2023
APR 24
AUG 24
FEB 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,720
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022027945 | Mar 28, 2022 | Aug 4, 2022 | $1,200 |
| 4--2021015700 | Feb 16, 2021 | Jun 2, 2021 | $520 |
Inspection history
8 visits, newest first
Feb 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled. Manager took can opener blade to dish washer machine
Spray bottle containing toxic substance not labeled. 2 spray bottles not labeled degreasers and lime scale
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior had a little black like substance.
Accumulation of lime scale on the inside of the dishmachine.
Show the remaining 3 findings ▾
In-use tongs stored on equipment door handle between uses.
In-use wet wiping cloth/towel used under cutting board. Manager remove wet wiping cloth
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents in kitchen are soiled.Establishment does have work in for cleaning
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. Observed employee pour water into hand wash sink at wait station.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. To go bowl with no handle stored in sugar. Manager removed to go bowl.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents are extremely soiled with old grease. Manager did state that hood vents are scheduled to be clean tonight.
Single-service articles not stored inverted or protected from contamination. To go bowls not inverted in kitchen. Manager inverted them
Feb 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler and salad/ appetizer station had raw products over RTE foods. Operator remove both raw products from above RTE items
Handwash sink used for purposes other than handwashing. Observed hand wash sink in kitchen had steel wool stored in the sink. Operator remove item from sink
Carbon dioxide/helium tanks not adequately secured.
Hood vents in kitchen has built up grease condensation. Operator stated that this coming up Sunday night hood vents are scheduled to be clean
In-use tongs stored on equipment door handle between uses. Operator removed tongs from equipment door handle
Aug 15, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. By 3 bay sink
Aug 8, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 24 recorded, 3 high priority.
3 High priority8 Intermediate13 Basic
Show 24 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef, chicken over vegetables and rice noodles in the walk-in freezer. Raw seafood and beef over fried boneless chicken in the walk in cooler.
Servers handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cooked rice and rice noodles no time mark.
Food-contact surface soiled with food debris, mold-like substance or slime.
Handwash sink not accessible for employee use at all times. Sushi bar no running water.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. By 3 bay sink
Handwash sink used for purposes other than handwashing. Front counter and service area used to wash dishes
Manager or person in charge lacking proof of food manager certification. For Jaruwee
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sushi fish in the reach in coolers on sushi line.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Server station hot water shut off
Bucket of sauce on the floor at the bar, cook line and on the floor by dish machine. In the walk in freezer buckets of assorted raw meats stored on the floor.
Equipment and utensils not properly air-dried - wet nesting. Cups at server area.
Floor area(s) covered with standing water on the cook line and at the bar. Due to leaking pipe under wok station.
Heavy food debris under wok station.
Heavy grease on the ground and/or pad around grease receptacle.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in contact with flour.
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees. Server hand sinks
Plumbing system in disrepair under wok station. Later water line when water is running leaks and they have plastic buckets under wok area holding up pipe. Ran water and saw leak.
Time/temperature control for safety food thawed in an improper manner. Fish thawing at room temperature at sushi bar. In the kitchen raw pork thawing in standing water
Wet wiping cloths not stored in sanitizing solution between uses.
Wooden shelves in the dry storage needs sealed. Wood used to cover bulk containers.
Working containers of food removed from original container not identified by common name. Bulk container of white grainy substance sugar or salt not labeled
Apr 4, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee in kitchen taking off old gloves. Changing tasks. Then put in new gloves without washing hands. Talk to operator to reeducate the staff
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cookline are stain and soiled Observe can opener blade is soiled
Handwash sink not accessible for employee use at all times. Observed at sushi Hand Wash Sink was covered with package food items. Operator
Handwash sink used for purposes other than handwashing. Observed employee use Hand Wash Sink in kitchen to fill up food containers in water. Employee re-educated
In-use tongs stored on equipment door handle between uses.
No conspicuously located ambient air temperature thermometer in holding unit. Observed reach in cooler 2 door glass in kitchen and walk in cooler does not have internal ambient air thermometer
Observed a little bit of ice buildup at door entrance of walk in freezer
Observed ceiling tiles and vents are soiled with dust Walls are soiled also Floors underneath and around equipment are soiled
Jan 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade is soiled with old food debris. Operator corrected
Soap dispenser at handwash sink not working/unable to dispense soap. Observed Hand Wash Sink in kitchen area was unable to dispense soap. Operator corrected
Accumulation of debris on exterior of warewashing machine. Observed dish washing machine exterior is soiled
Food not stored at least 6 inches off of the floor. Observed half gallon of oil jug not stored 6 inches off the floor. Operator corrected
No handwashing sign provided at a hand sink used by food employees. Observed at sushi bar Hand Wash Sink not having a hand washing sign or procedure.
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls in dish area are soiled. Observed floors behind and underneath equipment are soiled
Working containers of food removed from original container not identified by common name. Observed on cooked line squeeze bottle containing clear liquid (wine) not labeled. Operator corrected
Jul 11, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 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.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in crock pot at 83F.
Operating with an expired Division of Hotels and Restaurants license.
Handwash sink used for purposes other than handwashing. Silver scrub pad and sponge and towel in sink kitchen
No soap provided at handwash sink. Server station
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside ice machine and inside ice bin at server station has build up of mold like substance
In-use tongs stored on equipment door handle between uses.
Unwashed fruits/vegetables stored with ready-to-eat food.unwashed mangos over ready to eat salads
Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen are soiled throughout
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.