WASABI THAI SUSHI
13409 US HWY 1 STE 8A, Sebastian FL 32958 · 772-571-6920
Last inspected Aug 10, 2026 · 8 visits since September 2023
AUG 24
JAN 25
JUL 25
FEB 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2017054173 | Oct 18, 2017 | Dec 13, 2017 | $200 |
Inspection history
8 visits, newest first
Aug 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 3 high priority.
3 High priority4 Intermediate13 Basic
What the inspector wrote — 20 findingsThe state's own report →
Shellfish received from unapproved/unlisted shipper. See stop sale. Operator purchase oysters from Indian River Seafood Market. No shell tag, not an approved vender.
Stop Sale issued due to food originating from an unapproved source. Approximately 39 oysters purchased from unapproved source, issued stop sale and educated operator.
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. Raw shelled eggs on cook line with no time mark, operator stated pulled at 11:00.
Food-contact surface soiled with food debris, mold-like substance or slime. Two plates on cook line shelf soiled with food debris. Moved to wash.
Show the remaining 16 findings ▾
Handwash sink not accessible for employee use at all times. Hand wash sink front of kitchen blocked by barstool.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Oysters purchased from unapproved source no tags.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided to operator. None posted or on menu.
Employee eating in a food preparation or other restricted area. Employee half eaten ice cream in white upright freezer. Operator discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two bags on lower shelf cook line with spices, moved.
Equipment in poor repair. Reach in cooler at sushi bar torn gasket left door.
Floor not cleaned when the least amount of food is exposed. Floor tiles under sushi bar soiled with food debris.
Floor tiles missing and/or in disrepair. Tiles broken under triple sink and mop sink.
Food stored on floor. Cooking oil stored on floor. Case of avocados on floor, moved on shelf.
In-use tongs stored on equipment door handle between uses. Tongs stored on gas pipe near fryers, moved.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons at sushi bar in water at 91f, educated operator dumped water.
Light not functioning. Light out over wok on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf at shushing bar soiled with food debris. Reach in cooler and reach in freezer at sushi bar gaskets soiled with food debris. Reach in cooler on cook line gaskets soiled with mold like substance. Chest freezer gaskets soiled with food debris.
Unwashed fruits/vegetables stored with ready-to-eat food. Avocado with stickers on husk stored with ready to eat vegetables. Discarded.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At sushi bar not putting in sanitizer bucket. Educated operator they must store wiping cloths in sanitizer bucket.
Working containers of food removed from original container not identified by common name. Flour containers not labels.
Feb 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate13 Basic
Show 17 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. Sanitize in triple sink till repaired ** Operator changed bucket. Corrected to 75ppm Warning**
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. Sink by ice machine
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Cup used to scoop shrimp rice walk in cooler
Carbon dioxide/helium tanks not adequately secured.
Cardboard used to line nonfood-contact floor walk in cooler
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cook line
Exterior door has a gap at the threshold that opens to the outside. Back door
Floor tiles missing and/or in disrepair. By triple sink
Light not functioning. Above cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Shelves food debris bottom walk in cooler
Opened employee beverage container in a cold holding unit with food to be served to customers. Drink in walk in cooler
Working containers of food removed from original container not identified by common name. Flour
Jul 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes above chill line in bowl 64f cold holding. Rapid chill in freezer
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Handwash sink not accessible for employee use at all times. Blocked by bucket
Handwash sink used for purposes other than handwashing. Dump sink. Ice in sink Educated
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide/helium tanks not adequately secured.
Exterior door has a gap at the threshold that opens to the outside. Back door
Floor tiles missing and/or in disrepair. By triple sink
Food stored on floor. Several foods on the floor. Walk in cooler
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in coolers Hood filters
Opened employee beverage container in a cold holding unit with food to be served to customers.
Jan 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over milk. Walk in cooler
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine 400+. Corrected to 75ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Nonthaporn
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Cup used to scoop rice
Carbon dioxide/helium tanks not adequately secured.
Employee beverage container in ice machine/ice bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Exterior door has a gap at the threshold that opens to the outside. Back door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Outside of rice container soiled
Aug 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate11 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over bottled water walk in cooler
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 400+. Corrected to 50ppm
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Cup used to scoop food
Current Hotel and Restaurant license not displayed. Current
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Exterior door has a gap at the threshold that opens to the outside. Back door
Food stored on floor. Noodles walk in cooler
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Light not functioning. Under hood fan
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket cooler at sushi bar
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. By triple sink
Working containers of food removed from original container not identified by common name. Flour
Jan 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate9 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ready to eat foods. Walk in cooler
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. Can opener blade
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.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Mario Lobos
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide/helium tanks not adequately secured.
Exterior door has a gap at the threshold that opens to the outside. Back door
Food stored on floor. Ginger walk in cooler
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink in make table cooler
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. By triple sink
Wet wiping cloth not stored in sanitizing solution between uses.
Sep 21, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line cooler. Raw shrimp 59F pork dumplings 59F tofu 59F Flip top cooler ); Raw shrimp 59F pork dumplings 59F tofu 59F raw beef (49F - Cold Holding); sprouts (59F - Cold Holding) raw chicken 44F cold holding Sushi reach in cooler; eel (49F - Cold Holding); cooked shrimp (52F - Cold Holding); cooked asparagus (44F - Cold Holding) Manager states all items were placed in cooler at 11:30 found at 2:45 recommended to place in the walk in freezer.
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. Rice noodles in bucket in kitchen
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Sushi grade fish placed in cooler longer than 24 hours.
Accumulation of black/green mold-like substance in the interior of the bin.
Carbon dioxide/helium tanks not adequately secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. Kitchen
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside. Back door
Floor tiles in disrepair. Kitchen
Hood filters heavily soiled.
No handwashing sign provided at a hand sink used by food employees. Cook line hand sink
Unwashed mushrooms stored over ready-to-eat cut vegetables in the walk in cooler.
Sep 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 4 high priority.
4 High priority4 Intermediate17 Basic
Show 25 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. 0 ppm, jug empty asked to change and primed and found 0 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line cooler. Raw shrimp 59F pork dumplings 59F tofu 59F Flip top cooler ); Raw shrimp 59F pork dumplings 59F tofu 59F raw beef (49F - Cold Holding); sprouts (59F - Cold Holding) raw chicken 44F cold holding Sushi reach in cooler; eel (49F - Cold Holding); cooked shrimp (52F - Cold Holding); cooked asparagus (44F - Cold Holding) Manager states all items were placed in cooler at 11:30 found at 2:45 recommended to place in the walk in freezer.
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. Rice noodles in bucket in kitchen
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked shrimp 82F added to time plan
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In cook line cooler. One reach 41F found at 56F
Can opener blade heavily soiled.
Handwash sink not accessible for employee use at all times. Blocked by buckets
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Sushi grade fish placed in cooler longer than 24 hours.
Accumulation of black/green mold-like substance in the interior of the bin.
Carbon dioxide/helium tanks not adequately secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. Kitchen
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside. Back door
Floor tiles in disrepair. Kitchen
Fryer oil, buckets of ginger and white vinegar stored on floor.
Hood filters heavily soiled.
Ice scoop handle in contact with ice.
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 119F had manager charge water
No conspicuously located ambient air temperature thermometer in holding unit. In cook line flip top cooler 2 door silver cooler on the cook line
No handwashing sign provided at a hand sink used by food employees. Cook line hand sink
Opened employee beverage container in a cold holding unit with food to be served to customers. Frappe in freezer and punch in reach in freezer with restaurant food
Unwashed mushrooms stored over ready-to-eat cut vegetables in the walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Server area and cook line
Working containers of food removed from original container not identified by common name. On 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.