Wabi Sabi
Last inspected: Apr 13, 2026
90
Score
Wabi Sabi has been inspected 11 times since 2022. The most recent report on file is from Apr 13, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
Wabi Sabi's latest score of 90 sits above the Merritt Island average of 77. The full picture is one of consistent compliance.
11
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator is using a neighboring business front to store food and single service products **Warning** - From follow-up inspection 2026-04-13: **Time Extended**
51-16-7
90
Apr 9, 2026
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Please renew as soon as possible
50-17-3
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw tilapia in commercial packaging bearing indicator label not completely removed from bags.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in coolers under sushi bar raw tuna (48F - Cold Holding); Krab (48F - Cold Holding); seaweed salad (56F - Cold Holding); raw tuna (58F - Cold Holding). In reach-in coolers on cook line raw beef (56F - Cold Holding); cooked beef (57F - Cold Holding); bean sprouts (62F - Cold Holding); cooked pork (58F - Cold Holding); cooked shrimp (58F - Cold Holding); cut cabbage (62F - Cold Holding); blanched broccoli (51F - Cold Holding). All stored above fill line of units **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. All test kits are expired
16-37-1
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator is using a neighboring business front to store food and single service products **Warning**
51-16-7
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Cardboard used to line nonfood-contact shelves. On top shelf over salad station
14-45-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fully thawed raw tilapia in commercial packaging bearing indicator label not completely removed from bags. SEE STOP SALE
06-09-1
Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Hood Lights not on while cooking. **Corrected On-Site**
38-11-4
Basic - Iced tea dispenser not cleaned at least once every 24 hours. Tea spouts heavily soiled
22-13-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between prep sink and wall. Moved to dish **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line and next to rice pot. Utensils in standing water at 81°F and 84°F. Operator discarded **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods and surrounding surfaces have an accumulation of grease dripping **Repeat Violation**
23-03-4
Basic - Unnecessary items/unused equipment on the premises. Multiple pallets and shopping carts
33-31-5
33
Dec 12, 2025
Routine - Food
8 minor violations.
View 8 violations
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2025-12-12: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom door - From follow-up inspection 2025-12-12: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Ceiling in back room has moderate to heavy mold-like substance. - From follow-up inspection 2025-12-12: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Excessive growth if vines growing up the lattice into the soffit and on the roof of the patio area building. - From follow-up inspection 2025-12-12: **Time Extended**
33-36-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Large hole in ceiling above 3 door reach in cooler - From follow-up inspection 2025-12-12: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Heavy grease build up under cook line equipment. - From follow-up inspection 2025-12-12: **Time Extended**
36-12-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in sushi area are soiled - From follow-up inspection 2025-12-12: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Part of soffit missing around exterior around entire building - From follow-up inspection 2025-12-12: **Time Extended**
35B-12-4
67
Dec 10, 2025
Routine - Food
2 critical violations. 4 major violations. 14 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in cooler overnight. raw pork (48F - Cold Holding); raw beef (46F - Cold Holding); dumplings (51F - Cold Holding); cooked beef (51F - Cold Holding); cooked pork (51F - Cold Holding); cooked beef (52F - Cold Holding); raw shrimp (48F - Cold holding); salmon (49F - Cold Holding); raw shrimp (46F - Cold Holding); raw pork (47F - Cold Holding); broth (61F - Cold Holding); tendon (47F - Cold Holding); tripe (47F - Cold Holding) **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw pork (48F - Cold Holding); raw beef (46F - Cold Holding); dumplings (51F - Cold Holding); cooked beef (51F - Cold Holding); cooked pork (51F - Cold Holding); cooked beef (52F - Cold Holding); raw shrimp (48F - Cold holding); salmon (49F - Cold Holding); raw shrimp (46F - Cold Holding); raw pork (47F - Cold Holding); broth (61F - Cold Holding); tendon (47F - Cold Holding); tripe (47F - Cold Holding) in cooler overnight **Warning**
01B-02-5
Intermediate - 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. Greg and Koon. Provided agreement and they signed. **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink. No soap in kitchen. Put squeeze bottle of soap at sink. **Corrected On-Site**
31B-03-4
Intermediate - Nonservice animals in the food establishment or on premises. Dog on patio. Customer left. **Corrected On-Site**
35A-01-4
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. Koon no proof of training.
53B-13-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Excessive growth if vines growing up the lattice into the soffit and on the roof of the patio area building.
33-36-4
Basic - Floor tiles missing and/or in disrepair. Large hole in ceiling above 3 door reach in cooler
36-17-5
Basic - Heavy grease build up under cook line equipment.
36-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in sushi area are soiled
23-03-4
Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Part of soffit missing around exterior around entire building
35B-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind dishwasher.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Pipe beneath prep sink leaking
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Current Hotel and Restaurant license not displayed. License is current, not posted. Establishment is open and operating.
50-09-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom door
32-04-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler shelves heavily soiled
23-24-4
Basic - Ceiling in back room has moderate to heavy mold-like substance.
36-34-5
25
Apr 24, 2025
Routine - Food
2 critical violations. 1 major violation. 5 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. Raw chicken stored above raw fish and shrimp in stand up reach in cooler. Operator moved **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler across from cook line cut cabbage (58F - Cold Holding); cooked shrimp (56F - Cold Holding). Food items are stored above the fill line of unit. Operator moved **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date of last service listed on filter to the left of ice machine
29-28-4
Basic - Carbon dioxide/helium tanks not adequately secured. Compressed air tank next to ice machine is not secured **Corrected On-Site**
51-11-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelf over prep table. Operator discarded **Corrected On-Site**
14-45-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in gap behind coat rack on wall in dry storage room. Operator moved **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddles on cook line stored in standing water at 76°F.
10-07-4
Basic - Self-closing device on bathroom door disconnected/broken. Employee restroom door
32-17-4
52
Sep 20, 2024
Routine - Food
No violations found.
100
Sep 17, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Employee washed hands with no soap. Employee rinsed hands in prep sink without using soap when hand washing was necessary
12A-20-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw beef on shelf above noodles. Operator moved **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler across from cook line cut cabbage (64F - Cold Holding); cooked shrimp (58F - Cold Holding). Stored above fill line of unit. In smaller reach in cooler between hand wash sink and cook line cut lettuce (47F - Cold Holding); cut tomatoes (47F - Cold Holding); bean sprouts (47F - Cold Holding). In flip top of reach in cooler to left of cook line along back wall raw chicken (50F - Cold Holding); raw beef (50F - Cold Holding); raw shrimp (50F - Cold Holding); cooked shrimp (50F - Cold Holding); cut tomatoes (52F - Cold Holding) **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of soda machine has an accumulation of mold like substance
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. California, Orlando, LD, and Volcano rolls are not marked as having raw ingredients. Operator marked all menus during inspection **Corrected On-Site** **Repeat Violation**
02B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upper rear interior corner of ice bin for soda machine has an accumulation of mold like substance.
22-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken being thawed in prep sink by ambient temperature of kitchen. Operator moved to refrigeration. Raw pork being thawed in standing water. Operator placed under cold running water **Corrected On-Site** **Repeat Violation**
06-01-5
47
Jan 10, 2024
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler across from fryers. Raw chicken and raw beef stored over dumplings. Operator moved. **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw shrimp then began touching multiple surfaces without washing hands and changing gloves
12A-09-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw fish in vacuum sealed packaging bearing thawing requirements.
01B-13-4
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Cook used noodles for an order at 2:55pm. Time marked stated that it should have been discarded at 2:45pm
03F-04-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in triple sink.
12A-03-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Masago on California roll. Operator marked menus **Corrected On-Site**
02B-01-5
Basic - Cardboard used to line nonfood-contact shelves. Top shelf over prep table to left of standing reach in cooler. Operator discarded **Corrected On-Site**
14-45-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fully thawed raw fish in vacuum sealed packaging bearing thawing requirements. SEE STOP SALE
06-09-1
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in crack between wall and prep sink. Operator moved **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas, scissors, and other utensils in standing water at 73°F. Operator discarded **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Light shield damaged/in disrepair. Light shield over shelves in dry storage room is not attached
38-01-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef being thawed in prep sink. No cold running water. Operator moved to refrigeration **Corrected On-Site**
06-01-5
33
Jul 27, 2023
Routine - Food
2 critical violations. 2 major violations. 11 minor violations.
View 15 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored behind ready to eat, cut, prepped vegetables on cooks line make table. **Corrected On-Site**
08A-04-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook leave cook line, retrieve mop, and come back to cooks line without moving gloves and washing hands. Asked him to wash hands and he went to 3 compartment sink to wash his hands, he was redirected to hand wash sink. He started to wash hands while still wearing gloves and did not use soap. Re-educated and corrected. **Corrected On-Site**
12A-29-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Duy linh quang bui expired 6/26/2023
53A-03-7
Intermediate - Handwash sink not accessible for employee use at all times. Wet mop stored in front of hand wash sink in kitchen, removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector of ice machine soiled with black mold like substance.
22-20-5
Basic - Current Hotel and Restaurant license not displayed. Fees from renewal are current but new license not posted at location.
50-09-4
Basic - Employee beverage in a food preparation or other restricted area. Stored on top reach in cooler unit, corrected **Corrected On-Site**
12B-02-4
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed under portable cutting board at the food prep sink **Corrected On-Site**
21-23-4
Basic - Floor not cleaned when the least amount of food is exposed. Floors/ baseboards and walls under and behind equipment soiled.
36-01-4
Basic - Food stored on floor.5 gallon bucket of noodle rehydrating stored on floor under prep sink, corrected **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall. Behind cooks line wall in need of repairs, not smooth and easily cleanable, wall soiled behind make table.
36-24-5
Basic - In-use ice scoop stored on soiled surface between uses. At beverage dispensing unit, ice scoop stored on wire grid between uses, corrected **Corrected On-Site**
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temp at 75°
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gaskets of reach in cooler units soiled, bottom shelfs of prep tables soiled
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Stored near hand wash sink
42-01-4
35
Apr 10, 2023
Routine - Food
4 major violations. 5 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Plates around drink nozzles have mold like substance
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times.
31A-09-4
Intermediate - 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. Emailed operator
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle not labeled **Corrected On-Site**
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. White fish vacuum packed thawed.
06-09-1
Basic - Ice bucket/shovel not inverted between uses. **Corrected On-Site**
10-14-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives at sushi bar in standing water. Operator discarded. **Corrected On-Site**
10-07-4
Basic - Open dumpster lid.
33-16-4
52
Dec 8, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator called for service. Sanitizer is full and comes out when primed but is not on dishes when ran. **Corrective Action Taken**
22-49-4
High Priority - Nonfood-grade bags used in direct contact with food. Publix bag used to store cabbage. **Corrected On-Site**
14-31-5
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Squeeze bottle with blue liquid not identifiable. **Corrected On-Site**
41-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle water on prep table. Operator discarded. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Gasket on cookline cooler is torn. **Repeat Violation**
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Explained process for storing utensils in between use. **Corrected On-Site**
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Whole beef in mechanically sealed bag, thawing in sink. Beef is still frozen solid. Operator moved to thaw under refrigeration. **Corrected On-Site**
06-01-5
55
Frequently Asked Questions
When was Wabi Sabi last inspected?
The most recent health inspection at Wabi Sabi on file is from Apr 13, 2026. The public record contains 11 inspections in total.
What is the most common violation at Wabi Sabi?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Wabi Sabi.
How does Wabi Sabi compare to other restaurants in Merritt Island?
Wabi Sabi most recently scored 90 out of 100, which is higher than the Merritt Island average of 77.
Has Wabi Sabi's inspection record improved over time?
Results have been roughly steady. Inspections at Wabi Sabi have averaged around eight violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Wabi Sabi 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 Wabi Sabi inspected?
Based on the inspection history on file, Wabi Sabi is inspected around three times per year on average.
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