WABI SABI
455 N COURTENAY PKWY, Merritt Island FL 32953 · 321-452-0507
Last inspected Jun 10, 2026 · 10 visits since July 2023
JAN 24
SEP 24
APR 25
DEC 25
APR 26
— STEADY
5 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Please renew as soon as possible
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jun 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 13, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator is using a neighboring business front to store food and single service products
Apr 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Please renew as soon as possible
Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw tilapia in commercial packaging bearing indicator label not completely removed from bags.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in coolers under sushi bar raw tuna (48F - Cold Holding); Krab (48F - Cold Holding); seaweed salad (56F - Cold Holding); raw tuna (58F - Cold Holding). In reach-in coolers on cook line raw beef (56F - Cold Holding); cooked beef (57F - Cold Holding); bean sprouts (62F - Cold Holding); cooked pork (58F - Cold Holding); cooked shrimp (58F - Cold Holding); cut cabbage (62F - Cold Holding); blanched broccoli (51F - Cold Holding). All stored above fill line of units
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. All test kits are expired
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator is using a neighboring business front to store food and single service products
Accumulation of debris inside warewashing machine.
Cardboard used to line nonfood-contact shelves. On top shelf over salad station
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. Fully thawed raw tilapia in commercial packaging bearing indicator label not completely removed from bags. SEE STOP SALE
Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Hood Lights not on while cooking.
Iced tea dispenser not cleaned at least once every 24 hours. Tea spouts heavily soiled
In-use knife/knives stored in cracks between pieces of equipment. Knives between prep sink and wall. Moved to dish
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line and next to rice pot. Utensils in standing water at 81°F and 84°F. Operator discarded
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods and surrounding surfaces have an accumulation of grease dripping
Unnecessary items/unused equipment on the premises. Multiple pallets and shopping carts
Dec 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate8 Basic
Show 8 findings ▾
Accumulation of debris inside warewashing machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom door
Ceiling in back room has moderate to heavy mold-like substance.
Excessive growth if vines growing up the lattice into the soffit and on the roof of the patio area building.
Floor tiles missing and/or in disrepair. Large hole in ceiling above 3 door reach in cooler
Heavy grease build up under cook line equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in sushi area are soiled
Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Part of soffit missing around exterior around entire building
Dec 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 2 high priority.
2 High priority4 Intermediate14 Basic
Show 20 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw pork (48F - Cold Holding); raw beef (46F - Cold Holding); dumplings (51F - Cold Holding); cooked beef (51F - Cold Holding); cooked pork (51F - Cold Holding); cooked beef (52F - Cold Holding); raw shrimp (48F - Cold holding); salmon (49F - Cold Holding); raw shrimp (46F - Cold Holding); raw pork (47F - Cold Holding); broth (61F - Cold Holding); tendon (47F - Cold Holding); tripe (47F - Cold Holding) in cooler overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in cooler overnight. raw pork (48F - Cold Holding); raw beef (46F - Cold Holding); dumplings (51F - Cold Holding); cooked beef (51F - Cold Holding); cooked pork (51F - Cold Holding); cooked beef (52F - Cold Holding); raw shrimp (48F - Cold holding); salmon (49F - Cold Holding); raw shrimp (46F - Cold Holding); raw pork (47F - Cold Holding); broth (61F - Cold Holding); tendon (47F - Cold Holding); tripe (47F - Cold Holding)
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Greg and Koon. Provided agreement and they signed.
No soap provided at handwash sink. No soap in kitchen. Put squeeze bottle of soap at sink.
Nonservice animals in the food establishment or on premises. Dog on patio. Customer left.
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. Koon no proof of training.
Accumulation of debris inside warewashing machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom door
Buildup of food debris/soil residue on equipment door handles. Reach in cooler shelves heavily soiled
Ceiling in back room has moderate to heavy mold-like substance.
Current Hotel and Restaurant license not displayed. License is current, not posted. Establishment is open and operating.
Cutting board has cut marks and is no longer cleanable.
Excessive growth if vines growing up the lattice into the soffit and on the roof of the patio area building.
Floor tiles missing and/or in disrepair. Large hole in ceiling above 3 door reach in cooler
Heavy grease build up under cook line equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in sushi area are soiled
Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Part of soffit missing around exterior around entire building
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind dishwasher.
Water leaking from pipe and/or faucet/handle. Pipe beneath prep sink leaking
Wet wiping cloth not stored in sanitizing solution between uses.
Apr 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw fish and shrimp in stand up reach in cooler. Operator moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler across from cook line cut cabbage (58F - Cold Holding); cooked shrimp (56F - Cold Holding). Food items are stored above the fill line of unit. Operator moved
Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date of last service listed on filter to the left of ice machine
Carbon dioxide/helium tanks not adequately secured. Compressed air tank next to ice machine is not secured
Cardboard used to line nonfood-contact shelves. Cardboard lining shelf over prep table. Operator discarded
In-use knife/knives stored in cracks between pieces of equipment. Knives stored in gap behind coat rack on wall in dry storage room. Operator moved
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddles on cook line stored in standing water at 76°F.
Self-closing device on bathroom door disconnected/broken. Employee restroom door
Sep 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Employee washed hands with no soap. Employee rinsed hands in prep sink without using soap when hand washing was necessary
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw beef on shelf above noodles. Operator moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler across from cook line cut cabbage (64F - Cold Holding); cooked shrimp (58F - Cold Holding). Stored above fill line of unit. In smaller reach in cooler between hand wash sink and cook line cut lettuce (47F - Cold Holding); cut tomatoes (47F - Cold Holding); bean sprouts (47F - Cold Holding). In flip top of reach in cooler to left of cook line along back wall raw chicken (50F - Cold Holding); raw beef (50F - Cold Holding); raw shrimp (50F - Cold Holding); cooked shrimp (50F - Cold Holding); cut tomatoes (52F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of soda machine has an accumulation of mold like substance
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. California, Orlando, LD, and Volcano rolls are not marked as having raw ingredients. Operator marked all menus during inspection
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upper rear interior corner of ice bin for soda machine has an accumulation of mold like substance.
Time/temperature control for safety food thawed in an improper manner. Raw chicken being thawed in prep sink by ambient temperature of kitchen. Operator moved to refrigeration. Raw pork being thawed in standing water. Operator placed under cold running water
Jan 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler across from fryers. Raw chicken and raw beef stored over dumplings. Operator moved.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw shrimp then began touching multiple surfaces without washing hands and changing gloves
Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw fish in vacuum sealed packaging bearing thawing requirements.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Cook used noodles for an order at 2:55pm. Time marked stated that it should have been discarded at 2:45pm
Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in triple sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Masago on California roll. Operator marked menus
Cardboard used to line nonfood-contact shelves. Top shelf over prep table to left of standing reach in cooler. Operator discarded
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. Fully thawed raw fish in vacuum sealed packaging bearing thawing requirements. SEE STOP SALE
In-use knife/knives stored in cracks between pieces of equipment. Knives stored in crack between wall and prep sink. Operator moved
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas, scissors, and other utensils in standing water at 73°F. Operator discarded
Light shield damaged/in disrepair. Light shield over shelves in dry storage room is not attached
Time/temperature control for safety food thawed in an improper manner. Raw beef being thawed in prep sink. No cold running water. Operator moved to refrigeration
Jul 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate11 Basic
Show 15 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook leave cook line, retrieve mop, and come back to cooks line without moving gloves and washing hands. Asked him to wash hands and he went to 3 compartment sink to wash his hands, he was redirected to hand wash sink. He started to wash hands while still wearing gloves and did not use soap. Re-educated and corrected.
Raw animal food stored over or with unwashed produce. Raw beef stored behind ready to eat, cut, prepped vegetables on cooks line make table.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Duy linh quang bui expired 6/26/2023
Handwash sink not accessible for employee use at all times. Wet mop stored in front of hand wash sink in kitchen, removed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector of ice machine soiled with black mold like substance.
Current Hotel and Restaurant license not displayed. Fees from renewal are current but new license not posted at location.
Employee beverage in a food preparation or other restricted area. Stored on top reach in cooler unit, corrected
Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed under portable cutting board at the food prep sink
Floor not cleaned when the least amount of food is exposed. Floors/ baseboards and walls under and behind equipment soiled.
Food stored on floor.5 gallon bucket of noodle rehydrating stored on floor under prep sink, corrected
Hole in or other damage to wall. Behind cooks line wall in need of repairs, not smooth and easily cleanable, wall soiled behind make table.
In-use ice scoop stored on soiled surface between uses. At beverage dispensing unit, ice scoop stored on wire grid between uses, corrected
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temp at 75°
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gaskets of reach in cooler units soiled, bottom shelfs of prep tables soiled
Wet mop not stored in a manner to allow the mop to dry. Stored near hand wash sink
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.