WASABI JAPANESE STEAKHOUSE
203 W ALEXANDER ST, Plant City FL 33563 · 917-302-6805
Last inspected Jan 12, 2026 · 12 visits since September 2023
DEC 24
MAR 25
SEP 25
NOV 25
JAN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Roach activity present as evidenced by live roaches found. 2 live roaches on inside of upper track at left sushi station. 1 live roaches on cook line shelf 2 live roaches in crack to left sushi cooler 2 live roaches under three compartment sink shelving. Manager began eradicating and called for pest control.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025081826 | Nov 3, 2025 | Mar 11, 2026 | $400 |
Inspection history
12 visits, newest first
Jan 12, 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. Cutting board by wok station stained.
No probe thermometer provided to measure temperature of food products.
Cutting board has cut marks and is no longer cleanable. On cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons in water at 78f. Manager emptied water
Show the remaining 3 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled squirt bottles with grease and food debris on hibachi carts
Reuse of single-service or single-use articles. Observed styrofoam containers that previously had raw salmon, currently have frozen wontons in the container. Discussed using cleanable container to avoid contamination.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at three compartment sink.
Nov 4, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and premade salads in walk in cooler not dated.
Light not functioning. Observed multiple lights burnt out in kitchen area
Nov 3, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 9 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Roach activity present as evidenced by live roaches found. 2 live roaches on inside of upper track at left sushi station. 1 live roaches on cook line shelf 2 live roaches in crack to left sushi cooler 2 live roaches under three compartment sink shelving. Manager began eradicating and called for pest control.
Equipment drain line draining into handwash sink. Both drain lines from sushi coolers draining into middle hand sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and premade salads in walk in cooler not dated.
Dead roaches on premises. 1 dead roach on floor by containers of rice
Floor soiled/has accumulation of debris. Observed buildup of food debris underneath Cook line equipment
Light not functioning. Observed multiple lights burnt out in kitchen area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of sushi coolers soiled with buildup of debris. Observed food debris buildup on exterior of hibachi cart sauce and water bottles. Food debris buildup under cook line equipment.
Utensils in poor condition. Observed cracked and broken spatula on hibachi cart.
Wet wiping cloths not laundered daily. Observed soiled, wiping cloth on hibachi station parts from previous day.
Sep 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Nonfood-grade bags used in direct contact with food. Observed to go bags with frozen raw meat in walk-in freezer
Sep 15, 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 ▾
Nonfood-grade bags used in direct contact with food. Observed to go bags with frozen raw meat in walk-in freezer
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. For Fresh Salmon received through purveyor. Manager called and got proof of aquaculture
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: cooked shrimp (44F - Cold Holding); cooked rice (44F - Cold Holding) Checked ambient temp of walk in cooler, at 43f. Manager kept door shut, discussed installing plastic curtains to keep hot air from entering and affecting unit.
No cleaning agent available for warewashing. Only use single-service items to serve food to customers until cleaning agent is available for warewashing. No detergent for dish machine.
No soap provided at handwash sink. By dish machine. Ma anger placed soap
Accumulation of black mold-like substance in the interior of the ice machine/bin.
Food stored on floor. Observed containers of meats and buckets of sauces, stored on the ground in the walk-in cooler and freezer
Food-contact surface not cleaned and sanitized between working with unwashed produce and ready-to-eat food. Observed case of cut zucchini placed back in original shipping cardboard box. Stop sale issued
Mar 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee grating radish with no gloves on at sushi station. Manager stopped employee and put gloves on.
Observed wastewater backing up through floor drains. There are three hand sinks at the front sushi bar. The far right hand washing sink at sushi bar and far left bar hand sink floor drains were backing up when water is running. Middle hand sink in sushi bar was not backing up, so employees still have access to wash their hands at the bar. Manager was able to clean and sanitize floor, and block off the two sinks. All other floor drains and sinks are running fine and no other areas are backing up.
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. Sushi rice. Manager time marked
No soap provided at handwash sink. Far right and middle hand sink at sushi bar. Manager put soap.
Cloth used as a food-contact surface. Observed towel in container of sushi rice. Manager removed
Food stored on floor. Observed buckets of sauces, stored on the floor in the walk-in cooler. Cases and pans of portioned frozen salmon stored on floor in walk in freezer.
Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in three compartment sink in standing water
Dec 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler cooked rice (57F - Cooling since 8:30pm, time taken 12:15pm following day).
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler: cooked rice (57F - Cooling since 8:30pm, time taken 12:15pm following day).
Toxic substance/chemical improperly stored. Cans of cleaning powder on cook line next to vinegar. Spray bottle of cleaner on rack by bin of salt. Manager removed
Handwash sink not accessible for employee use at all times. Server hand sink blocked by cart. Manager removed
No probe thermometer provided to measure temperature of food products.
No handwashing sign provided at a hand sink used by food employees. At server hand sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed visibly soiled toys attached to squirt bottles on hibachi carts.
Apr 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Container of medicine improperly stored. Observed bottle of poli magal on cook line. Managerremoved
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu does not have mark to identify items that contain raw fish Lunch and dinner menus missing advisory for undercooked items
Employee personal food not properly identified and segregated from food to be served to the public. Observed multiple employee food items in walk in cooler. Discussed proper segregation
Food-contact surface not smooth and easily cleanable. Observed plastic toy attached to squirt bottle, and rubber chickens on hibachi speed carts
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed visibly soiled toys on hibachi speed carts in kitchen
Oct 9, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate3 Basic
Show 7 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards on cook line stained
Handwash sink used for purposes other than handwashing. Middle hand sink and right bar hand sink used as dump and prep sinks
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. For some employees
Cardboard used to line stacks of salad bowls in reach in cooler by three compartment sink
Equipment in poor repair. Reach in cooler door damaged and has duct tape across from three compartment sink
Multiple Cutting board has cut marks and is no longer cleanable on cook line
Sep 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority6 Intermediate6 Basic
Show 16 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left line to grab soap and paper towels for hand sink, and then proceeded to put gloves on and make sushi
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 sushi cook answer phone while making sushi roll then hung up phone and continued to make sushi roll without changing gloves and washing hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: butter (44F - Cold Holding); shelled eggs (46F - Cold Holding); shrimp (46F - Cold Holding). Manager will ice product, open freezer door and call for service. Cook line cooler: raw shrimp (48F - Cold Holding); cooked broccoli (46F - Cold Holding); raw chicken (46F - Cold Holding); shelled eggs (46F - Cold Holding). Manager iced down product
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. Sushi rice. Manager tome marked rice
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards on cook line stained
Handwash sink used for purposes other than handwashing. Middle hand sink and right bar hand sink used as dump and prep sinks
No paper towels or mechanical hand drying device provided at handwash sink. On sushi line hand sinks or bar hand sink
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. For some employees
No soap provided at handwash sink. On sushi bar line or at right bar.
Cardboard used to line stacks of salad bowls in reach in cooler by three compartment sink
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink next to tempura station
Equipment in poor repair. Reach in cooler door damaged and has duct tape across from three compartment sink
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed 10 fly tapes hanging in kitchen
Multiple Cutting board has cut marks and is no longer cleanable on cook line
No handwashing sign provided at a hand sink used by food employees. At middle sushi bar sink, right side bar, or on far left cook line.
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.