Green Wasabi
Last inspected: Aug 27, 2025
58
Score
The health department has logged nine inspections at Green Wasabi, the earliest from 2022. On Aug 27, 2025, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
The most common issue across all inspections has been “in-use tongs stored on equipment door handle between uses”, showing up four times.
Green Wasabi's latest score of 58 falls below the Shalimar average of 93. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Aug 27, 2025
Complaint Full
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature: observed raw shelled eggs on shelf over raw oysters which were over cooked crab legs in the walk-in cooler. Owner/Operator had employee swap the eggs and crab legs. Also, raw vacuum packed grouper in a pan sitting on a box of grits in the walk-in cooler.o/o moved the fish to a lower shelf. **Corrected On-Site**
08A-20-5
Intermediate - Clam/mussel/oyster tags not marked with last date served: observed the establishment has only sold three case in the last 90 days and the tags have not been dated. Explained the proper procedure to the Owner/Operator.
01C-03-4
Basic - Carbon dioxide/helium tanks not adequately secured: observed three CO2 were not chained to prevent them from falling. Owner/Operator chained them up. **Corrected On-Site**
51-11-4
Basic - Current Hotel and Restaurant license not displayed: establishment's license is current as Owner/Operator was able to pull it up on her phone. However, it is not properly displayed in the establishment.
50-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside: observed the back door to the establishment has gaps along the bottom and sided. Additionally, the front door door has a gap at the bottom.
35B-01-4
Basic - Food stored on floor: observed boxes of cooking oil sitting on floor in kitchen. Owner/Operator had an employee move the containers to an area where they are not sitting on the floor. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment: observed a knife between the small make-line and a prep table. Owner/Operator removed the knife. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses: observed pair of tongs on oven door handle. Educated the employee on proper placement of tongs and reason for doing so. Tongs were taken to the dish area to be cleaned. **Corrected On-Site** **Repeat Violation**
10-20-4
58
Apr 11, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing: observed both hand-wash sinks in the kitchen have items stored in them. Employee removed during inspection. **Corrected On-Site**
31A-11-4
Basic - In-use knife/knives stored in cracks between pieces of equipment: observed two knives between the make-line and table. Employee removed during the inspection. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses: observed three sets of tongs on the oven door handle. Employee removed during inspection. **Corrected On-Site**
10-20-4
Basic - Bowl or other container with no handle used to dispense food: observed the tempura batter has a plastic container without a handle being used as a scoop. Manager removed during the inspection. **Corrected On-Site**
14-01-5
78
Feb 21, 2025
Routine - Food
No violations found.
100
Dec 19, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233: All employee's food safety training certificates, SafeStaff expire on 06/20/2024. Owner/Operator will order new ones. **Warning**
53B-05-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit: Rice scoop in container of water with a temperature of 74° F. Water was discarded and scoop taken to dish area. **Corrected On-Site**
10-07-4
86
Jun 17, 2024
Complaint Partial
2 critical violations.
View 2 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license: Licensed expired on June 1, 2024.
50-17-3
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: Container of raw chicken sitting on top of a pan of raw beef in the walk-in freezer. Employee moved. **Corrected On-Site**
08A-17-6
74
Feb 27, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food: Fresh shelled eggs on shelf in walk-in cooler over bucket of soy sauce.
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature: Container of raw chicken on shelf over container of raw beef. Employee switched the items. **Corrected On-Site**
08A-20-5
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 chicken in a container on a sheet pan in the walk-in freezer over raw salmon and a sheet pan of raw chicken over a sheet pan of commercially package beef on speed rack in walk-in freezer.
08A-17-6
Basic - Food stored on floor Bag of chicken skewers sitting on floor in walk-in freezer.
08B-38-4
61
Oct 27, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature: - make-line reach-in cooler has a bowl that has raw chicken in it with a repackaged piece of raw beef sitting on top of the chicken. Both discarded at owner's discretion.
08A-20-5
High Priority - Stop Sale issued due to adulteration of food product: - make-line reach-in cooler has a bowl that has raw chicken in it with a repackaged piece of raw beef sitting on top of the chicken.
01B-03-5
Basic - Bowl or other container with no handle used to dispense food: - plastic containers in rice and sugar used as scoops. Employee removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - In-use tongs stored on equipment door handle between uses: - 4 sets of tongs on oven door handle. Employee removed. **Corrected On-Site**
10-20-4
67
Feb 1, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 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: - testing to 0ppm. Chlorine container empty. New container attached. Dish machine primed. However, the dish machine is not sanitizing correctly as the chlorine goes back down the line and is replaced by air. Owner/Operator to contact company. Sanitizing sink set up to sanitize the dishes. **Corrected On-Site**
22-41-4
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: - sheet pans of raw chicken and raw beef over sheet pans of Rangoon on speed rack in walk-in freezer. Employee changed everything for proper food storage. **Corrected On-Site**
08A-17-6
Basic - Bowl or other container with no handle used to dispense food: - plastic containers used in the bags of rice to scoop the rice and then placed back in the bags. Employee removed; - metal bowl used as scoop in rice warmer of fried rice. Employee removed the bowl. **Corrected On-Site**
14-01-5
70
Jul 13, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 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 chicken over cooked chicken on speed rack in walk-in freezer. Employee rearranged for correct storage. **Corrected On-Site**
08A-17-6
Basic - Current Hotel and Restaurant license not displayed. - owner states she had paid by check but had not received her license yet. Inspector gave her guidance on how to register an account on the internet, how to link her license, and then print the license.
50-09-4
Basic - In-use tongs stored on equipment door handle between uses. - 6 pairs of tongs on oven door handle. Employee removed and placed in dish area for cleaning. **Corrected On-Site**
10-20-4
78
Frequently Asked Questions
When was Green Wasabi last inspected?
The most recent health inspection at Green Wasabi on file is from Aug 27, 2025. The public record contains nine inspections in total.
What is the most common violation at Green Wasabi?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited four times, more than any other issue at Green Wasabi.
How does Green Wasabi compare to other restaurants in Shalimar?
Green Wasabi most recently scored 58 out of 100, which is lower than the Shalimar average of 93.
Has Green Wasabi's inspection record improved over time?
Results have been roughly steady. Inspections at Green Wasabi have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Green Wasabi 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 Green Wasabi inspected?
Based on the inspection history on file, Green Wasabi is inspected around three times per year on average.
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