Bonsai Sushi & Japanese Rest 2
Last inspected: Mar 6, 2026
78
Score
Inspectors have visited Bonsai Sushi & Japanese Rest 2 seven times, with records going back to 2022. The most recent report on file is from Mar 6, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
Looking across the full record, “non-food grade paper/paper towel used as liner” is the recurring theme, flagged two times.
Bonsai Sushi & Japanese Rest 2's latest score of 78 falls below the Wesley Chapel average of 86. The full picture is one of consistent compliance.
7
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Establishment using paper towels to line fish containers at sushi bar. Discussed changing to food grade safe paper towels.
14-86-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment performing Time as a Public health by having 4 hour time stamp stickers on sushi rice, just missing written plan. Provided written plan to operator. **Corrective Action Taken**
03F-10-5
78
Mar 10, 2025
Complaint Full
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Warewashing Facilities Maintained and Used
FL-24
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
50
Jan 10, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - 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 touching cooked beef with bare hands.
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut leafy greens in reach in cooler across from fryers. Operator placed eggs to the bottom. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 48 F in reach in cooler across from fryers.
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Bowl in handwash sink at sushi bar. **Repeat Violation**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottles not labeled.
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag over Tempura batter mix.
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 64 F. Operator emptied water at time of inspection. **Corrected On-Site**
10-07-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
21-12-4
43
Dec 11, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
61
Sep 1, 2023
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Lighting Adequate; Required Shields in Place
FL-36
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Toilet Rooms Maintained
FL-53
70
Mar 17, 2023
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for approximately 5 seconds. Discussed with manager. **Warning**
12A-17-4
High Priority - 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. Manager touched cooked chicken with bare hands when cutting. Discussed with manager. **Warning**
09-01-4
High Priority - Paper towel used as liner for food container for chicken in reach in cooler. Paper towel used as liner for multiple fish items at sushi bar. Discussed with manager. **Repeat Violation** **Warning**
14-86-1
Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Establishment adds vinegar to rice to make non TCS. Provided information regarding variances to manager. Discussed using TPHC until variance is approved. **Warning**
03G-42-1
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by container of cabbage. Manager moved container. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
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.
53B-13-5
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Manager removed water. **Corrected On-Site** **Warning**
10-07-4
Basic - Stored food not covered. Pork gyoza and eggrolls not covered in walk in freezer. **Warning**
08B-12-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Manager fixed to 100ppm. **Corrected On-Site** **Warning**
21-07-4
33
Oct 21, 2022
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
67
Frequently Asked Questions
When was Bonsai Sushi & Japanese Rest 2 last inspected?
The most recent health inspection at Bonsai Sushi & Japanese Rest 2 on file is from Mar 6, 2026. The public record contains seven inspections in total.
What is the most common violation at Bonsai Sushi & Japanese Rest 2?
Across the inspection record, “non-food grade paper/paper towel used as liner” has been cited two times, more than any other issue at Bonsai Sushi & Japanese Rest 2.
How does Bonsai Sushi & Japanese Rest 2 compare to other restaurants in Wesley Chapel?
Bonsai Sushi & Japanese Rest 2 most recently scored 78 out of 100, which is lower than the Wesley Chapel average of 86.
Has Bonsai Sushi & Japanese Rest 2's inspection record improved over time?
Results have been roughly steady. Inspections at Bonsai Sushi & Japanese Rest 2 have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Bonsai Sushi & Japanese Rest 2 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 Bonsai Sushi & Japanese Rest 2 inspected?
Based on the inspection history on file, Bonsai Sushi & Japanese Rest 2 is inspected around two times per year on average.
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