WASABI SUSHI & GRILL
450077 STATE RD 200 STE 23, Callahan FL 32011 · 904.879.0638
Last inspected Jul 21, 2026 · 11 visits since August 2023
SEP 24
NOV 24
NOV 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. Observed 7 rodent droppings found on top of dish washing machine. In ware washing area. Observed operator clean all rodent droppings and no other droppings found on premises. Per operator they had a previous issue but have not observed recent activity since rectifying. Corrective Action TakenWarning**
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2026004374 | Nov 5, 2025 | Feb 23, 2026 | $800 |
| 5--2025000183 | Sep 17, 2024 | Jan 28, 2025 | $600 |
Inspection history
11 visits, newest first
Jul 21, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line, scallops (48F - Cold Holding); raw shelled egg (48F - Cold Holding). Operator stated they were put in cooler 2 hours prior. Employee put ice on scallops and eggs. Also, in stand up reach in cooler at end of cook line, raw chicken (44F - Cold Holding). Operator stated door has been open. Also, in glass display cooler at sushi bar, roe (60F - Cold Holding). Operator put roe in bottom of cooler to bring down temperature.
Jul 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority2 Intermediate5 Basic
Show 12 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. Dishwasher (Chlorine 10ppm). Operator ran dish machine a few times and rechecked at 50ppm.
Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used in multiple pans in stand u0 reach in cooler in kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler at end of cook line, plastic tub of raw chicken stored on top of cut zucchini. Operator moved raw chicken. Also, in flip top reach in cooler on cook line, an of raw shrimp on shelf above ready to eat sauces. Operator moved raw shrimp over raw beef. Also, In walk-in cooler, pan of raw beef stored over unwashed carrots. Operator moved raw beef. Also, In walk-in freezer, raw chicken and raw beef stored over raw fish no longer in commercially package.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line, scallops (48F - Cold Holding); raw shelled egg (48F - Cold Holding). Operator stated they were put in cooler 2 hours prior. Employee put ice on scallops and eggs. Also, in stand up reach in cooler at end of cook line, raw chicken (44F - Cold Holding). Operator stated door has been open. Also, in glass display cooler at sushi bar, roe (60F - Cold Holding). Operator put roe in bottom of cooler to bring down temperature.
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. Brown and white rice in kitchen held on time as a public health control has no time marking. Operator stated it was 1 hour prior and labeled.
No soap provided at handwash sink. No soap at handwash sink in kitchen near stand up reach in freezer. Operator stocked soap.
Spray bottle containing toxic substance not labeled. On bucket under dish machine, spray bottle of yellowish liquid not labeled. Operator labeled bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inter of ice machine soiled with white debris.
Bowl or other container with no handle used to dispense food. To go bowl with no handle in bag of sugar on bottom shelf of prep table in kitchen. Operator removed.
Food stored on floor. In front of dry storage shelf, bag of unwashed onions on floor. Operator moved onions to shelf. Also, multiple containers of soy sauce, shrimp sauce and ginger on floor throughout establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around nozzles on soda machine near front counter soiled with mold-like substance. Also, table under grill on cook line soiled with black debris. Also, multiple gaskets soiled in kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler on cook line soiled with food debris. Also, interior of stand up reach in freezer soiled with food debris.
Jan 7, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. Observed 5 cans of Ketchup dented at the seam and rim. See Stop Sale
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. Observed raw beef no longer commercially packed or sealed stored over raw fish in reach in freezer across from prep sink. Operator re located the raw beef
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken in prep sink fully thawed at 52F, operator states that the chicken had been out since 12:30 and employee forgot to place back in cooler. Operator put chicken in walk in cooler
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on threaded hose Bibb at mop sink, faucet does not have one built in.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach in cooler across from wok stain and fryer on cook line stained.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink, located near prep sink on cook line. Operator re filled paper towels.
Records/documents for required employee training do not contain all of the required information. Observed employee food safety training certifications missing date of birth and CFM certificate # on multiple certificates. Operator filled in the missing information during this inspection.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemical substance in it. Operator put label on spray bottle of cleaner.
Bowl or other container with no handle used to dispense food. Scoops without handles used to dispense flour in ware wash area. Also, cup without handle used to dispense rice on cook line. Operator removed scoops.
Food stored on floor. Observed bucket of soy sauce on floor in kitchen area, operator placed bucket 6 inches off the floor.
Ice scoop handle in contact with ice. Observed handle of ice scoop laying in ice at soda machine in dining area. Operator removed ice handle from ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in cooler on cook line across from wok station and fryer soiled with old food debris.
Open dumpster lid. Dumpster lid open, operator closed it.
Wall soiled with accumulated grease, food debris, and/or dust. Multiple walls in kitchen and ware wash area,soiled with old food debris, oil or dirt like substance.
Jan 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 6, 2025Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Does not have consumer advisory identifier on lunch menu for offered raw sushi rolls.
Records/documents for required employee training appear to be falsified. All food handler training certificates with evidence of falsified dates. No valid employee training certifications available.
Nov 5, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 17 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority3 Intermediate9 Basic
Show 17 findings ▾
Dented/rusted cans present. See stop sale. 1 can of hunts tomato ketchup, damaged along the rim and seal, operator discarded.
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 over raw shrimp in reach in freezer on cook line.shrimp was not commercially packaged. Operator moved all beef below shrimp.
Rodent activity present as evidenced by rodent droppings found. Observed 7 rodent droppings found on top of dish washing machine. In ware washing area. Observed operator clean all rodent droppings and no other droppings found on premises. Per operator they had a previous issue but have not observed recent activity since rectifying. Corrective Action TakenWarning**
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line Shrimp 48F cold holding, chicken 48F cold holding both items placed in cooler at 12:45, operator placed both items in freezer to cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked vegetables hot holding on stove at 100F, operator placed vegetables on grill to bring them to temp and added them to time as a public health.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table by dish area soiled on both sides of cutting board with food residue.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Does not have consumer advisory identifier on lunch menu for offered raw sushi rolls.
Records/documents for required employee training appear to be falsified. All food handler training certificates with evidence of falsified dates. No valid employee training certifications available.
Employee eating in a food preparation or other restricted area. Employee was observed eating food off of a plate on the reach in cooler on the cook line in kitchen area. Manager instructed employee to move to a designated area.
Employee personal food not properly identified and segregated from food to be served to the public. Multiple personal food items in coolers with food for customers. Operator relocated.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone observed above reach in cooler on the food prep line. Operator relocated the phone.
Equipment in poor repair. Inside of microwave on cook line above food prep table lining is chipping and peeling.
Floors, walls a shoe ceilings soiled /has accumulation of debris. Multiple ceiling tiles in ware wash area and kitchen area are not smooth or easily cleanable Floors behind equipment on cook like soiled with food debris and greese
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle off scoop laying in bulk sugar bag on shelf in kitchen area.operator took scoop out of bag. Observed scoop handle laying in flower in bulk flower bag on shelf operator removed the scoop
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water on stove that was at 82F, operator emptied can and placed can of water directly on stove to heat it up.
Single-service articles not stored inverted or protected from contamination. Single serve items on shelf in ware wash area not not inverted/ protected. Operator flipped over items
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed power drill on food prep table in on cook line. Operator removed the drill and relocated it to a proper area.
Nov 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate9 Basic
Show 14 findings ▾
Failure to maintain freezing records on nonexempt fish for 90 days. Establishment only has 60 days of freezing records on site. Operator was able to locate last records electronically.
Handwash sink used for purposes other than handwashing. Employee rinsing out towel in hand washing sink at sushi bar. Hand strainer stored in hand washing sink on cook line. Strainer removed.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in cook line in kitchen. Towels provided.
No soap provided at handwash sink. Hand washing sink on cook line in kitchen. Soap provided.
Spray bottle containing toxic substance not labeled. Spray bottle containing bleach chemical cleaner stored near white reach in freezer in back kitchen. Bottle labeled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep counter in sushi bar. Employee styrofoam cup on prep table in back kitchen. Items moved and stored correctly.
Floor tiles missing and/or in disrepair. Multiple tiles cracked and missing in kitchen.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment in kitchen.
Food stored on floor. Buckets of sauce on floor in walk in cooler. Sauce moved and stored correctly.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink in women's restroom in dining area. Inspector emailed sign.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Multiple shelves in kitchen show rust.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment in kitchen. Operator states hood cleaning company coming next week to clean.
Open dumpster lid. Dumpster in fenced area behind establishment.
Stored food not covered. Bulk container of flour in dry storage area in back kitchen. Flour covered.
Sep 18, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 17, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 18 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority4 Intermediate9 Basic
Show 18 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately fifty-four (54) live flies in establishment: approximately twenty-five (25) under and around prep sink near cook line, seven (7) near cook line/cooking equipment in kitchen, three (3) in mop sink area in back kitchen, twelve (12) under and around dish machine in back kitchen where cook is preparing raw chicken, and seven (7) in back prep kitchen area. Inspector notes that some flies landed on sealed containers of sauce on main cook line in kitchen.
Nonfood-grade containers used for food storage - direct contact with food. Two non-food grade containers in direct contact with bulk flour and corn starch stored in dry food storage area.
Raw animal food stored over/not properly separated from ready-to-eat food. In white rice at sushi bar, raw shrimp stored over ready to eat cream cheese. In walk in cooler, raw shelled eggs stored over ready to eat pasta. Items moved and stored correctly.
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. On cook line, tempura batter held on time control not time marked. Manager states batter placed on time control approximately 1.5 hours prior. Batter marked.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at mop sink faucet where black hose is attached.
Failure to maintain freezing records on nonexempt fish for 90 days. Establishment has only sixty (60) days of records present.
Handwash sink used for purposes other than handwashing. Soiled pitcher stored in hand washing sink at sushi bar. Pitcher moved and stored correctly.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple items on menu containing fish eggs are not identified as raw.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in sushi bar at far end. Towels provided.
Bowl or other container with no handle used to dispense food. Plastic cup used as scoop sitting in ice bin near dining area. Cup moved and stored correctly.
Covered waste receptacle not provided in women's bathroom. Covered receptacle missing in women's restroom in dining area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee black back pack stored on dry food storage rack with single use items in back kitchen. Back pack moved and stored correctly.
Employee with no hair restraint while engaging in food preparation. Two cooks in kitchen. Both placed hats on.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment in kitchen.
Food stored on floor. Container of sauce on floor in sushi bar. Container moved and stored correctly.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink in sushi bar at far end. Hand washing sink in back kitchen/dish area. Hand washing sink in women's restroom in dining area. Inspector emailed sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer on cook line. Sides of grill on cook line.
Time/temperature control for safety food thawed in an improper manner. Raw beef stored on pan in prep sink at room temperature. Beef moved to reach in cooler.
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 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. Sushi rice, shrimp and chicken. Manager placed time on
Spray bottle containing toxic substance not labeled. Unlabeled clear spray bottle with yellow substance in side, manager labeled
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between cooler and rice warmer. Manager removed
Opened employee beverage container in a cold holding unit with food to be served to customers. Drinks in reach in cooler. Discarded
Aug 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked broccoli, moved
Stop Sale issued due to food not being in a wholesome, sound condition. Fried crispy crumble. Stored in cases raw chicken once was stored
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. Sushi rice, manager labeled
Handwash sink not accessible for employee use at all times. Pot stored in handsink, moved
Food not stored at least 6 inches off of the floor. Fried crispy crumble. Four cases stored on floor Stored in cases raw chicken once was stored
Time/temperature control for safety food thawed in an improper manner. Raw chicken stored at room temperature, moved to cooler
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.