THAI WASABI
5250 STATE ROAD 64 EAST, Bradenton FL 34208 · 941.896.7803
Last inspected Apr 20, 2026 · 10 visits since September 2023
MAR 24
OCT 24
MAR 25
NOV 25
APR 26
▲ GETTING WORSE
5 inspections trending down, 27 points off where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed on sushi line Observed on sushi line raw fish eggs (55F - Cold Holding). Person in charge stated it had been out for approximately 1 hour and placed it in reach in cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024029214 | Apr 15, 2024 | Jun 18, 2024 | $400 |
| 7--2024018099 | Feb 15, 2024 | Apr 25, 2024 | $200 |
Inspection history
10 visits, newest first
Apr 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed in reach in cooler cream cheese (58F - Cold Holding); cooked vegetables (63F - Cold Holding).Person in charge stated they had been in the reach in cooler since 4/18/26. Person in charge voluntarily discarded.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed in reach in cooler cream cheese (58F - Cold Holding); cooked vegetables (63F - Cold Holding).Person in charge stated they had been in the reach in cooler since 4/18/26. Person in charge voluntarily discarded.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Food-contact surface soiled with food debris, mold-like substance or slime. observed in back kitchen area can opener soiled with mold like substance. Person in charge cleaned.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
No soap provided at handwash sink by dish washing machine. Person in charge filled.
Show the remaining 4 findings ▾
Spray bottle containing toxic substance not labeled. observed in front service area chemical bottle not labeled. Person in charge stated it was sanitizer and labeled accordingly.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Bowl or other container with no handle used to dispense dried rice. Person in charge removed..
Walk-in freezer shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry.Person in charge inverted.
Nov 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 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.observed in back kitchen area Dishwasher (Chlorine 000ppm). Person in charge hooked up sanitizer and recheck Dishwasher (Chlorine 100ppm).As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Raw animal food stored over or with unwashed produce.observed in reach in cooler raw shrimp over unwashed produce. Emailed Person in charge a copy of the safe refrigerator storage.Person in charge removed raw shrimp.
Raw animal food stored over/not properly separated from ready-to-eat food.observed in reach in cooler raw chicken over cooked rice. Emailed Person in charge hand of safe refrigerator storage. Person in charge removed raw chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed on sushi line Observed on sushi line raw fish eggs (55F - Cold Holding). Person in charge stated it had been out for approximately 1 hour and placed it in reach in cooler
Food-contact surface soiled with food debris, mold-like substance or slime.observed in back kitchen area can opener soiled with mold like substance. Person in charge cleaned.
No paper towels or mechanical hand drying device provided at handwash sink by dishwasher. Person in charge filled paper towels.
Spray bottle containing toxic substance not labeled. Observed: Spray bottle containing toxic substance not labeled.observed in front service area chemical bottle not labeled. Person in charge stated it was sanitizer and labeled accordingly.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
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 in reach in cooler raw fish bearing the label to remove before thawing. Person in charge removed from packaging.
Floor soiled/has accumulation of debris.observed behind equipment on cooks line floor soiled with food debris.observed under and behind cooking equipment floor soiled with food debris.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Food stored on floor.observed food stored on floor in walk-in freezer. Person in charge removed from floor.
Apr 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 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. Observed in back kitchen area Dishwasher's (Chlorine 000ppm). Person in charge setup 3 compartment sink and called for service.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in reach in cooler raw chicken over raw shell eggs. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed raw chicken.
Waitstaff Employee washed hands with no soap.stopped employee and educated on handwashing procedures.employee washed hands with soap.
Spray bottle containing toxic substance not labeled.observed in front service area chemical bottle not labeled. Person in charge stated it was sanitizer and labeled accordingly.
Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Observed in main kitchen area chicken under cooked. Educated Person in charge on non-continuous cooking and emailed Person in charge a copy of the handout.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cooking oil stored on floor in dry storage area.Person in charge removed from floor.
Floor soiled/has accumulation of debris. Observed on wok and fryer lines floors soiled with food debris under equipment. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Oct 4, 2024Inspection 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 this reach in cooler across from dishwasher raw chicken over cooked chicken. Educated person in charge on safe refrigerator storage and emailed person in charge a copy of the handout. Person in charge removed raw chicken.
Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Observed in reach in cooler on wok station under cooked chicken. Educated person in charge on Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process.
Floor soiled/has accumulation of debris under equipment on wok cooks line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in back kitchen area can opener soiled with black substance. Person in charge cleaned can opener.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area above wok and fryer station hood filters soiled with grease.
May 7, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 15, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
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. See stop sale. Observed on cooks line in main kitchen area cooked rice and eggs not time marked. Educated Person in charge on 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. Person in charge states that it was prepared at 10:30 am and time marked accordingly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents over wok and fryer area soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Mar 6, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Observed in back kitchen area next to fryer a scrub pad and bucket in Handwashing sink. Person in charge removed from sink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Floor soiled/has accumulation of debris under equipment in Wok station area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents over wok and fryer area soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Feb 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed in back kitchen area. A employee with gloves on pick up tongs of the floor and placed it in the dishwasher area. Employee failed to change gloves and wash hands. Employee grabbed Egg roll with soiled gloves. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Person in charge stopped employee and had employee discard Egg rolls, discard soiled gloves,wash hands and put on clean gloves. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed in back kitchen area. A employee with gloves on pick up tongs of the floor and placed it in the dishwasher area. Employee failed to change gloves and wash hands. Employee grabbed Egg roll with soiled gloves. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Person in charge stopped employee and had employee discard Egg rolls, discard soiled gloves,wash hands and put on clean gloves. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cooks line in main kitchen area Garlic in oil (65F - Cold Holding). Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge stated in had been out of her cooler for approximately 1 hour. Person in charge placed the garlic in oil back in the Reach in cooler.
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. See stop sale. Observed on cooks line in main kitchen area cooked rice and eggs not time marked. Educated Person in charge on 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. Person in charge states that it was prepared at 10:30 am and time marked accordingly.
Handwash sink used for purposes other than handwashing. Observed in back kitchen area soiled dishes in Handwashing sink. Person in charge removed soiled dishes.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
In back dry storage area soy sauce bucket stored on floor. Person in charge stated they had no food delivery today and placed the bucket on the shelf. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents over wok and fryer area soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Sep 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in 2door Reach in cooler across from dish machine raw Shrimp over Cooked Chicken. Educated Person in charge on Safe refrigerator storage and emailed Person in charge the handout. Person in charge removed raw Shrimp.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed in Sushi area employee cleaning cutting board with wiping cloth with gloves. Employee grabbed a clean service plate for food and failed to remove soiled gloves and wash hands. Educated Person in charge on glove use and Handwashing. Employee put plate in dishwasher area,removed soiled gloves,washed hands and put on clean gloves.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener in back kitchen area soiled with mold like substance. Person in charge placed can opener in dishwasher area.
Floor soiled/has accumulation of debris. Floor soiled/has accumulation of debris under cooking equipment in main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Food stored on floor. Food stored on floor Observed in Walk in freezer in back area of main kitchen.Person in charge stated that they had no food delivery today. Person in charge removed from the floor. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents over wok and fryer area soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Time/temperature control for safety food thawed in an improper manner. Observed in back kitchen area Shrimp thawing with no running water. Educated Person in charge on proper methods for thawing food. Person in charge turned on water. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
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.