Bean Sprout Asian Cuisine and Sushi Bar
Last inspected: Feb 18, 2026
64
Score
Going back to 2022, Bean Sprout Asian Cuisine and Sushi Bar has 10 inspections in the public record. The most recent visit was on Feb 18, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving in the right direction, with the rolling count dropping from around 11 violations to closer to six violations per visit.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged five times.
Bean Sprout Asian Cuisine and Sushi Bar's latest score of 64 falls below the Viera average of 83. Nothing in the record is alarming, but there's room to improve.
10
Inspections
0
Critical latest
2
Major latest
5
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled. Manager took can opener blade to dish washer machine **Corrective Action Taken**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles not labeled degreasers and lime scale
41-17-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Manager remove wet wiping cloth **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents in kitchen are soiled.Establishment does have work in for cleaning**Repeat Violation** **Corrective Action Taken** **Repeat Violation**
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior had a little black like substance.
22-20-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
64
Sep 23, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee pour water into hand wash sink at wait station. **Repeat Violation**
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. To go bowl with no handle stored in sugar. Manager removed to go bowl.
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents are extremely soiled with old grease. Manager did state that hood vents are scheduled to be clean tonight.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go bowls not inverted in kitchen. Manager inverted them **Corrected On-Site**
25-06-4
74
Feb 20, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
67
Aug 15, 2024
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. By 3 bay sink **Warning** - From follow-up inspection 2024-08-15: **Time Extended**
31A-04-4
90
Aug 8, 2024
Complaint Full
3 critical violations. 8 major violations. 13 minor violations.
View 24 violations
High Priority - 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, chicken over vegetables and rice noodles in the walk-in freezer. Raw seafood and beef over fried boneless chicken in the walk in cooler. **Warning**
08A-17-6
High Priority - 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. Cooked rice and rice noodles no time mark. **Warning**
03F-02-5
High Priority - Servers handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Warning**
12A-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Front counter and service area used to wash dishes **Repeat Violation** **Warning**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sushi bar no running water. **Repeat Violation** **Warning**
31A-09-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. By 3 bay sink **Warning**
31A-04-4
Intermediate - Manager or person in charge lacking proof of food manager certification. For Jaruwee **Warning**
53A-01-7
Intermediate - 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. **Warning**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sushi fish in the reach in coolers on sushi line. **Warning**
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Server station hot water shut off **Warning**
27-16-4
Basic - Bucket of sauce on the floor at the bar, cook line and on the floor by dish machine. In the walk in freezer buckets of assorted raw meats stored on the floor. **Warning**
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server area. **Warning**
24-08-4
Basic - Floor area(s) covered with standing water on the cook line and at the bar. Due to leaking pipe under wok station. **Warning**
36-22-4
Basic - Heavy food debris under wok station. **Warning**
36-01-4
Basic - Heavy grease on the ground and/or pad around grease receptacle. **Warning**
33-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in contact with flour. **Warning**
10-01-5
Basic - No copy of latest inspection report available. **Warning**
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. Server hand sinks **Warning**
31B-04-4
Basic - Plumbing system in disrepair under wok station. Later water line when water is running leaks and they have plastic buckets under wok area holding up pipe. Ran water and saw leak. **Warning**
29-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing at room temperature at sushi bar. In the kitchen raw pork thawing in standing water **Warning**
06-01-5
Basic - Wet wiping cloths not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Wooden shelves in the dry storage needs sealed. Wood used to cover bulk containers. **Warning**
14-10-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of white grainy substance sugar or salt not labeled **Warning**
02D-01-5
15
Apr 4, 2024
Complaint Full
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
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
52
Jan 22, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade is soiled with old food debris. Operator corrected **Corrected On-Site**
22-02-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed Hand Wash Sink in kitchen area was unable to dispense soap. Operator corrected **Corrected On-Site**
31B-06-4
Basic - Working containers of food removed from original container not identified by common name. Observed on cooked line squeeze bottle containing clear liquid (wine) not labeled. Operator corrected **Corrected On-Site**
02D-01-5
Basic - Accumulation of debris on exterior of warewashing machine. Observed dish washing machine exterior is soiled
16-21-4
Basic - Food not stored at least 6 inches off of the floor. Observed half gallon of oil jug not stored 6 inches off the floor. Operator corrected **Corrected On-Site**
08B-47-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at sushi bar Hand Wash Sink not having a hand washing sign or procedure.
31B-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls in dish area are soiled. Observed floors behind and underneath equipment are soiled **Repeat Violation**
36-27-5
64
Jul 11, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in crock pot at 83F. **Corrective Action Taken**
10-05-5
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. **Corrective Action Taken**
12A-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Silver scrub pad and sponge and towel in sink kitchen
31A-11-4
Intermediate - No soap provided at handwash sink. Server station **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside ice machine and inside ice bin at server station has build up of mold like substance
22-20-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food.unwashed mangos over ready to eat salads **Corrected On-Site**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen are soiled throughout
36-27-5
43
Mar 28, 2023
Complaint Full
6 critical violations. 1 major violation. 6 minor violations.
View 13 violations
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. Dishwasher went from dirty dishes to clean dishes no handwash.
12A-13-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flies in back sink area. **Warning**
35A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. Several bags used for vegetables in walk in cooler
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over ready to eat foods in roll top cooler, no divider in between refrigeration.
08A-05-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server took dirty glasses to kitchen and went back to serving tables no handwash
12A-02-4
High Priority - 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 sanitation above 200ppm, operator remade at 50 ppm. **Corrected On-Site**
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar soiled. **Corrected On-Site**
22-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth at sushi bar not stored in solution between uses.
21-12-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed fruits and vegetables over ready to eat chicken wings and dumplings
08B-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. In women's bathroom.
31B-04-4
Basic - In-use ice scoop stored on soiled surface between uses. Stored on top of ice machine. **Corrected On-Site**
10-12-5
Basic - Food not stored at least 6 inches off of the floor. Cases of oil stored on floor.
08B-47-4
Basic - Working containers of food removed from original container not identified by common name. Sugar, flour, rice, etc.. **Corrected On-Site**
02D-01-5
27
Dec 14, 2022
Routine - Food
4 critical violations. 5 major violations. 11 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cookline unit- raw Chicken skewers (55F - Cold Holding); dumplings (51F - Cold Holding); raw pork (52F - Cold Holding) **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cookline unit- raw Chicken skewers (55F - Cold Holding); dumplings (51F - Cold Holding); raw pork (52F - Cold Holding) **Repeat Violation**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat veggies in cookline unit **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200++ppm) **Repeat Violation**
41-27-4
Intermediate - No soap provided at handwash sink. Hand sink at entrance to kitchen **Corrected On-Site**
31B-03-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Undated half n half in bar cooler **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled left over food debris Soda gunna nozzle at bar
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Evidence of using hand sink as dump sink left over food debris **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at entrance to kitchen **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled accumulated grease
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Starbucks drink in reach in freezer at front counter **Corrected On-Site**
12B-13-4
Basic - Standing water in bottom of reach-in-cooler. Beer keg cooler
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline **Corrected On-Site**
21-12-4
Basic - Light not functioning. In hood
36-62-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Boba tea station utensils in standing water temped at 78F **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - In-use tongs stored on equipment door handle between uses. On oven handle **Corrected On-Site**
10-20-4
Basic - Food stored on floor. Oil stored on floor **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Carbon dioxide/helium tanks not adequately secured. By bathrooms **Repeat Violation**
51-11-4
Basic - Accumulation of debris inside warewashing machine. **Corrected On-Site**
16-03-4
Basic - Accumulation of black -like substance in the interior of the ice machine. **Corrected On-Site** **Repeat Violation**
22-20-5
19
Frequently Asked Questions
When was Bean Sprout Asian Cuisine and Sushi Bar last inspected?
The most recent health inspection at Bean Sprout Asian Cuisine and Sushi Bar on file is from Feb 18, 2026. The public record contains 10 inspections in total.
What is the most common violation at Bean Sprout Asian Cuisine and Sushi Bar?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Bean Sprout Asian Cuisine and Sushi Bar.
How does Bean Sprout Asian Cuisine and Sushi Bar compare to other restaurants in Viera?
Bean Sprout Asian Cuisine and Sushi Bar most recently scored 64 out of 100, which is lower than the Viera average of 83.
Has Bean Sprout Asian Cuisine and Sushi Bar's inspection record improved over time?
Yes. Recent inspections at Bean Sprout Asian Cuisine and Sushi Bar have averaged around six violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Bean Sprout Asian Cuisine and Sushi Bar means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Bean Sprout Asian Cuisine and Sushi Bar inspected?
Based on the inspection history on file, Bean Sprout Asian Cuisine and Sushi Bar is inspected around three times per year on average.
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