Wasabi Japanese Steakhouse
Last inspected: Jan 12, 2026
64
Score
Wasabi Japanese Steakhouse appears in inspection records 14 times, starting in 2022. The most recent report on file is from Jan 12, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have flagged more than earlier ones: around six violations per visit lately, up from roughly three violations before.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing four times across the record.
Compared to other Plant City restaurants (averaging 81), there's room to close the gap. The record is unremarkable in either direction.
14
Inspections
0
Critical latest
2
Major latest
5
Minor latest
Inspection History
Jan 12, 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. Cutting board by wok station stained.
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Cutting board has cut marks and is no longer cleanable. On cook line
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons in water at 78f. Manager emptied water **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled squirt bottles with grease and food debris on hibachi carts
23-03-4
Basic - Reuse of single-service or single-use articles. Observed styrofoam containers that previously had raw salmon, currently have frozen wontons in the container. Discussed using cleanable container to avoid contamination.
25-32-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at three compartment sink.
06-01-5
64
Nov 4, 2025
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and premade salads in walk in cooler not dated. **Warning** - From follow-up inspection 2025-11-04: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Light not functioning. Observed multiple lights burnt out in kitchen area **Warning** - From follow-up inspection 2025-11-04: **Time Extended**
36-62-4
86
Nov 3, 2025
Complaint Full
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches on inside of upper track at left sushi station. 1 live roaches on cook line shelf 2 live roaches in crack to left sushi cooler 2 live roaches under three compartment sink shelving. Manager began eradicating and called for pest control. **Warning**
35A-05-4
Intermediate - Equipment drain line draining into handwash sink. Both drain lines from sushi coolers draining into middle hand sink. **Warning**
31A-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and premade salads in walk in cooler not dated. **Warning**
02C-02-5
Basic - Utensils in poor condition. Observed cracked and broken spatula on hibachi cart. **Warning**
14-12-4
Basic - Wet wiping cloths not laundered daily. Observed soiled, wiping cloth on hibachi station parts from previous day. **Warning**
21-26-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of sushi coolers soiled with buildup of debris. Observed food debris buildup on exterior of hibachi cart sauce and water bottles. Food debris buildup under cook line equipment. **Warning** **Warning**
23-03-4
Basic - Light not functioning. Observed multiple lights burnt out in kitchen area **Warning**
36-62-4
Basic - Floor soiled/has accumulation of debris. Observed buildup of food debris underneath Cook line equipment **Warning**
36-73-4
Basic - Dead roaches on premises. 1 dead roach on floor by containers of rice **Warning**
35A-03-4
52
Sep 17, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed to go bags with frozen raw meat in walk-in freezer **Warning** - From follow-up inspection 2025-09-17: **Time Extended**
14-31-5
86
Sep 15, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed to go bags with frozen raw meat in walk-in freezer **Warning**
14-31-5
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. For Fresh Salmon received through purveyor. Manager called and got proof of aquaculture **Corrected On-Site** **Warning**
01D-08-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: cooked shrimp (44F - Cold Holding); cooked rice (44F - Cold Holding) Checked ambient temp of walk in cooler, at 43f. Manager kept door shut, discussed installing plastic curtains to keep hot air from entering and affecting unit. **Warning**
03A-02-5
Intermediate - No cleaning agent available for warewashing. Only use single-service items to serve food to customers until cleaning agent is available for warewashing. No detergent for dish machine. **Warning**
22-64-1
Intermediate - No soap provided at handwash sink. By dish machine. Ma anger placed soap **Corrected On-Site** **Repeat Violation** **Warning**
31B-03-4
Basic - Food stored on floor. Observed containers of meats and buckets of sauces, stored on the ground in the walk-in cooler and freezer **Corrected On-Site** **Warning**
08B-38-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Food-contact surface not cleaned and sanitized between working with unwashed produce and ready-to-eat food. Observed case of cut zucchini placed back in original shipping cardboard box. Stop sale issued **Warning**
08B-29-4
45
Mar 17, 2025
Routine - Food
No violations found.
100
Mar 13, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
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. Sushi rice. Manager time marked **Corrected On-Site** **Warning**
03F-02-5
High Priority - Observed wastewater backing up through floor drains. There are three hand sinks at the front sushi bar. The far right hand washing sink at sushi bar and far left bar hand sink floor drains were backing up when water is running. Middle hand sink in sushi bar was not backing up, so employees still have access to wash their hands at the bar. Manager was able to clean and sanitize floor, and block off the two sinks. All other floor drains and sinks are running fine and no other areas are backing up. **Corrected On-Site** **Admin Complaint**
28-26-5
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 grating radish with no gloves on at sushi station. Manager stopped employee and put gloves on. **Warning**
09-01-4
Intermediate - No soap provided at handwash sink. Far right and middle hand sink at sushi bar. Manager put soap. **Corrected On-Site** **Warning**
31B-03-4
Basic - Cloth used as a food-contact surface. Observed towel in container of sushi rice. Manager removed **Corrected On-Site** **Warning**
21-05-5
Basic - Food stored on floor. Observed buckets of sauces, stored on the floor in the walk-in cooler. Cases and pans of portioned frozen salmon stored on floor in walk in freezer. **Warning**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in three compartment sink in standing water **Warning**
06-01-5
50
Dec 3, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
47
Apr 22, 2024
Routine - Food
No violations found.
100
Feb 19, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Container of medicine improperly stored. Observed bottle of poli magal on cook line. Managerremoved **Corrected On-Site** **Warning**
41-07-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Repeat Violation** **Warning**
11-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu does not have mark to identify items that contain raw fish Lunch and dinner menus missing advisory for undercooked items **Warning**
02B-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed multiple employee food items in walk in cooler. Discussed proper segregation **Warning**
08B-49-4
Basic - Food-contact surface not smooth and easily cleanable. Observed plastic toy attached to squirt bottle, and rubber chickens on hibachi speed carts **Warning**
14-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed visibly soiled toys on hibachi speed carts in kitchen **Warning**
23-03-4
61
Oct 9, 2023
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning** - From follow-up inspection 2023-10-09: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards on cook line stained **Warning** - From follow-up inspection 2023-10-09: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Middle hand sink and right bar hand sink used as dump and prep sinks **Warning** - From follow-up inspection 2023-10-09: Observed hand sink at bar being used as a dump sink. Basket with orange slices in it **Time Extended**
31A-11-4
Intermediate - - From initial inspection : 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. For some employees **Warning** - From follow-up inspection 2023-10-09: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler door damaged and has duct tape across from three compartment sink **Warning** - From follow-up inspection 2023-10-09: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Multiple Cutting board has cut marks and is no longer cleanable on cook line **Warning** - From follow-up inspection 2023-10-09: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Cardboard used to line stacks of salad bowls in reach in cooler by three compartment sink **Warning** - From follow-up inspection 2023-10-09: **Time Extended**
14-45-4
58
Sep 28, 2023
Routine - Food
4 critical violations. 6 major violations. 6 minor violations.
View 16 violations
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. Sushi rice. Manager tome marked rice **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: butter (44F - Cold Holding); shelled eggs (46F - Cold Holding); shrimp (46F - Cold Holding). Manager will ice product, open freezer door and call for service. Cook line cooler: raw shrimp (48F - Cold Holding); cooked broccoli (46F - Cold Holding); raw chicken (46F - Cold Holding); shelled eggs (46F - Cold Holding). Manager iced down product **Corrective Action Taken** **Warning**
03A-02-5
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 sushi cook answer phone while making sushi roll then hung up phone and continued to make sushi roll without changing gloves and washing hands **Warning**
12A-29-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left line to grab soap and paper towels for hand sink, and then proceeded to put gloves on and make sushi **Warning**
12A-16-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards on cook line stained **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Middle hand sink and right bar hand sink used as dump and prep sinks **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On sushi line hand sinks or bar hand sink **Warning**
31B-02-4
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. For some employees **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. On sushi bar line or at right bar. **Warning**
31B-03-4
Basic - Cardboard used to line stacks of salad bowls in reach in cooler by three compartment sink **Warning**
14-45-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink next to tempura station **Warning**
12B-07-4
Basic - Equipment in poor repair. Reach in cooler door damaged and has duct tape across from three compartment sink **Warning**
14-11-5
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed 10 fly tapes hanging in kitchen **Warning**
35B-08-4
Basic - Multiple Cutting board has cut marks and is no longer cleanable on cook line **Warning**
14-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. At middle sushi bar sink, right side bar, or on far left cook line. **Warning**
31B-04-4
22
Jun 29, 2023
Routine - Food
6 major violations. 11 minor violations.
View 17 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cook line heavily soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Discarded fruit in Hand sink at sushi counter. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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. **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink. Hand sink in ware washing area. **Corrected On-Site**
31B-03-4
Basic - Cutting board has cut marks and is no longer cleanable. In ware washing area.
14-09-4
Basic - Duct tape used to repair nonfood-contact surface. On reach in cooler door handle in front of walk-in cooler.
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Chicken stored on floor in walk-in cooler. Oil on floor on cook line. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underneath flattop soiled with grease.
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocado's with sticker's still on them At sushi counter. **Corrected On-Site**
08B-39-4
Basic - Silverware/utensils stored upright with the food-contact surface up.
24-18-4
Basic - Single-service articles not stored inverted or protected from contamination. Shelf next to cook line. **Corrected On-Site**
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Fish in bowl on counter in standing water. **Corrected On-Site**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler.
14-17-4
Basic - Bowl or other container with no handle used to dispense food. Cups in bulk containers of rice and flour.
14-01-5
32
Dec 15, 2022
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed blocked by cutting board in sushi bar **Warning**
31A-09-4
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. **Warning**
53B-05-5
Basic - Food not stored at least 6 inches off of the floor. Observed containers of soy sauce stored on floor in back kitchen **Warning**
08B-47-4
Basic - Working containers of food removed from original container not identified by common name. Observed bulk salt not labeled on shelf above prep table on cookline **Warning**
02D-01-5
Basic - Food stored outside. Observed pickles ginger, soy sauce and lime juice stored outside next to shed Observed Togo boxes, napkins, and service items stored outside next to storage shed Corrective action -observed employee place items in shed **Corrective Action Taken** **Warning**
08B-42-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold build up inside ice machine **Warning**
22-20-5
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed 2 sticky fly traps hanging from ceiling in hall way of cookline **Warning**
35B-08-4
Basic - Equipment in poor repair. Observed gasket of reachin cooler torn on cookline **Warning**
14-11-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on shelf above prep table on cookline **Warning**
12B-07-4
58
Frequently Asked Questions
When was Wasabi Japanese Steakhouse last inspected?
The most recent health inspection at Wasabi Japanese Steakhouse on file is from Jan 12, 2026. The public record contains 14 inspections in total.
What is the most common violation at Wasabi Japanese Steakhouse?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Wasabi Japanese Steakhouse.
How does Wasabi Japanese Steakhouse compare to other restaurants in Plant City?
Wasabi Japanese Steakhouse most recently scored 64 out of 100, which is lower than the Plant City average of 81.
Has Wasabi Japanese Steakhouse's inspection record improved over time?
No. Recent inspections at Wasabi Japanese Steakhouse have averaged around six violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Wasabi Japanese Steakhouse 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 Wasabi Japanese Steakhouse inspected?
Based on the inspection history on file, Wasabi Japanese Steakhouse is inspected around five times per year on average.
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