Banzai, Sushi & Thai Restaurant
Last inspected: Jan 14, 2026
78
Score
Banzai, Sushi & Thai Restaurant has been inspected eight times since 2022. On Jan 14, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The picture has improved over the last few visits: recent inspections have averaged around six violations, down from roughly eight violations earlier in the record.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited six times.
Banzai, Sushi & Thai Restaurant's latest score of 78 falls below the Melbourne average of 84. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
5 minor violations.
View 5 violations
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Clean wiping cloth supply not properly stored. Cloths laying next to hand sink in sushi area and on sushi cutting board.
21-19-4
Basic - No hot running water at mop sink.
27-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Operator states he has someone scheduled to come clean them this week. **Corrective Action Taken** **Repeat Violation**
23-03-4
Basic - Water draining onto floor surface, mop sink has no pipes underneath.
29-03-4
78
Aug 7, 2025
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - 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. Tested at 0 ppm, found sanitizer tube not in sanitizer, put tube in sanitizer and primed. Retested at 50ppm **Corrected On-Site**
22-41-4
Basic - Duct tape used to repair nonfood-contact surface. Handle on door sliding glass door cooler has tape and in between triple sink and dishwasher has tape. **Repeat Violation**
14-71-4
Basic - Equipment in poor repair. Small toaster oven in sushi station non operational, heavily soiled, operator discarded. **Corrected On-Site** **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Heavily soiled under cook line equipment
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in sushi area has ice build up.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line prep table.
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving throughout kitchen has old food debris build up.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind grills on cook line soiled with grease build up. **Repeat Violation**
36-27-5
61
Feb 20, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
61
Aug 26, 2024
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. snapper 47F, escolar 45F **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Spoon and cup in hand sink in sushi area **Corrected On-Site**
31A-11-4
Basic - Duct tape used to repair nonfood-contact surface. Cooler doors on cook line in kitchen
14-71-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Ice cream in sushi freezer for personal use.
40-06-5
Basic - Equipment in poor repair. Coolers in sushi bar not working, used for storage **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of cooler door in sushi bar has old sauce spilled on it.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Single serve to go containers in sushi bar not inverted. **Corrected On-Site**
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and fish thawing at room temperature. **Corrected On-Site**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In reach in refrigerator in kitchen
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In kitchen
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
45
Feb 1, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (58F - Cold Holding); salmon (45F - Cold Holding);
03A-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
12A-13-4
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Tested 3x, primed machine and still not sanitizing. Operator called eco lab, they FaceTimed and had her replace the chlorine jug.
16-59-1
Basic - Current Hotel and Restaurant license not displayed. License is current. License displayed expired 4-1-22
50-09-4
Basic - Equipment in poor repair. Reach in cooler in sushi bar used for storage. Gaskets on reach in cooler in kitchen are duct taped. **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.
23-03-4
58
Sep 11, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
58
Feb 7, 2023
Routine - Food
2 critical violations. 9 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab sticks (52F - Cold Holding); cream cheese (51F - Cold Holding). Operator said they had it out making a order, place bags of ice on items to rapid chill **Corrective Action Taken**
03A-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cooking on wok, educated on proper hand washing techniques
12A-27-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted or protected Togo containers not inverted or protected at sushi bar **Corrected On-Site**
25-06-4
Basic - Unnecessary items/unused equipment on the premises. Cardboard boxes from Amazon piled up in dinning room
33-31-5
Basic - Wiping cloth sanitizing solution stored on the floor. At cookline **Corrected On-Site**
21-38-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Bowl or other container with no handle used to dispense food. Using bowl no handle to scoop sugar and oil **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plastics bins and large stock pots not inverted or protected in back area **Corrective Action Taken**
24-05-4
Basic - Food stored on floor. Avocados stored on floor at sushi bar **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoopers in water temped at 72F. Placed in crockpot with water at 141F **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated grease **Repeat Violation**
23-03-4
47
Aug 2, 2022
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (43-46F - Cold Holding); operator had cream cheese out doing orders.
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands in triple sink, stopped employee and corrected them to use the hand sink. **Corrective Action Taken**
12A-03-4
Basic - Bowl or other container with no handle used to dispense food. Using bowl to scoop sauce in pot in prep area **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Torn gasket on reach in produce cooler White chest freezer gaskets coming off, rusted and insulation exposed. Operator has new one on order being delivered Saturday **Corrective Action Taken** **Repeat Violation**
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Dry rice and seasoning in prep area, all cups had handles but all were burried in non TCS items **Corrected On-Site**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Sink on kitchen cookline, inspector provided one **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated grease operator has tech coming out next month Corrective Action Taken** **Corrective Action Taken** **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls connected to hood system accumulated food debris and grease
36-27-5
58
Frequently Asked Questions
When was Banzai, Sushi & Thai Restaurant last inspected?
The most recent health inspection at Banzai, Sushi & Thai Restaurant on file is from Jan 14, 2026. The public record contains eight inspections in total.
What is the most common violation at Banzai, Sushi & Thai Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Banzai, Sushi & Thai Restaurant.
How does Banzai, Sushi & Thai Restaurant compare to other restaurants in Melbourne?
Banzai, Sushi & Thai Restaurant most recently scored 78 out of 100, which is lower than the Melbourne average of 84.
Has Banzai, Sushi & Thai Restaurant's inspection record improved over time?
Yes. Recent inspections at Banzai, Sushi & Thai Restaurant have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Banzai, Sushi & Thai Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Banzai, Sushi & Thai Restaurant inspected?
Based on the inspection history on file, Banzai, Sushi & Thai Restaurant is inspected around two times per year on average.
Nearby Restaurants