Wasabi Thai Sushi
Last inspected: Feb 23, 2026
33
Score
Across the available record, Wasabi Thai Sushi has nine inspections on file, the first dated 2022. The most recent visit was on Feb 23, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
There hasn't been much movement either way: counts have stayed near 13 violations per visit across recent inspections.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up seven times.
That's lower than the typical Sebastian restaurant, which scores around 76. There are enough flags in the record to merit a second thought.
9
Inspections
1
Critical latest
3
Major latest
13
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
1 critical violation. 3 major violations. 13 minor violations.
View 17 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. Sanitize in triple sink till repaired ** Operator changed bucket. Corrected to 75ppm Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Repeat Violation**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by ice machine **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop shrimp rice walk in cooler **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Cardboard used to line nonfood-contact floor walk in cooler
14-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cook line
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door **Repeat Violation**
35B-01-4
Basic - Floor tiles missing and/or in disrepair. By triple sink **Repeat Violation**
36-17-5
Basic - Light not functioning. Above cook line
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Shelves food debris bottom walk in cooler **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink in walk in cooler **Repeat Violation**
12B-13-4
Basic - Working containers of food removed from original container not identified by common name. Flour
02D-01-5
33
Jul 28, 2025
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes above chill line in bowl 64f cold holding. Rapid chill in freezer **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by bucket **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Dump sink. Ice in sink Educated **Corrective Action Taken**
31A-11-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in coolers Hood filters **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
12B-13-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door **Repeat Violation**
35B-01-4
Basic - Floor tiles missing and/or in disrepair. By triple sink
36-17-5
Basic - Food stored on floor. Several foods on the floor. Walk in cooler **Corrected On-Site**
08B-38-4
43
Jan 10, 2025
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over milk. Walk in cooler **Corrected On-Site** **Repeat Violation**
08A-05-6
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 400+. Corrected to 75ppm **Corrected On-Site** **Repeat Violation**
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Nonthaporn
53B-14-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop rice **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - Employee beverage container in ice machine/ice bin. **Corrected On-Site** **Repeat Violation**
12B-14-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door **Repeat Violation**
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Outside of rice container soiled **Corrected On-Site**
23-03-4
39
Aug 12, 2024
Routine - Food
2 critical violations. 11 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over bottled water walk in cooler **Corrected On-Site** **Repeat Violation**
08A-05-6
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. 400+. Corrected to 50ppm **Corrected On-Site**
41-15-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket cooler at sushi bar
23-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop food **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. Current
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Noodles walk in cooler **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Corrected On-Site**
22-08-4
Basic - Light not functioning. Under hood fan
36-62-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. By triple sink **Repeat Violation**
36-02-5
Basic - Working containers of food removed from original container not identified by common name. Flour **Corrected On-Site**
02D-01-5
43
Jan 22, 2024
Routine - Food
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ready to eat foods. Walk in cooler **Corrected On-Site**
08A-05-6
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.
11-26-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Mario Lobos
53B-14-5
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Ginger walk in cooler **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink in make table cooler **Corrected On-Site**
12B-13-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. By triple sink
36-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
37
Sep 21, 2023
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
43
Sep 20, 2023
Routine - Food
4 critical violations. 4 major violations. 17 minor violations.
View 25 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. 0 ppm, jug empty asked to change and primed and found 0 ppm **Repeat Violation** **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line cooler. Raw shrimp 59F pork dumplings 59F tofu 59F Flip top cooler ); Raw shrimp 59F pork dumplings 59F tofu 59F raw beef (49F - Cold Holding); sprouts (59F - Cold Holding) raw chicken 44F cold holding Sushi reach in cooler; eel (49F - Cold Holding); cooked shrimp (52F - Cold Holding); cooked asparagus (44F - Cold Holding) Manager states all items were placed in cooler at 11:30 found at 2:45 recommended to place in the walk in freezer. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
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. See stop sale. Rice noodles in bucket in kitchen
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked shrimp 82F added to time plan **Corrective Action Taken**
03B-01-6
Intermediate - Can opener blade heavily soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by buckets **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Sushi grade fish placed in cooler longer than 24 hours.
02C-04-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In cook line cooler. One reach 41F found at 56F
05-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the bin.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. Kitchen **Repeat Violation**
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
35B-01-4
Basic - Floor tiles in disrepair. Kitchen **Repeat Violation**
36-17-5
Basic - Fryer oil, buckets of ginger and white vinegar stored on floor. **Repeat Violation**
08B-38-4
Basic - Hood filters heavily soiled.
23-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 119F had manager charge water
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cook line flip top cooler 2 door silver cooler on the cook line
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Cook line hand sink
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Frappe in freezer and punch in reach in freezer with restaurant food
12B-13-4
Basic - Unwashed mushrooms stored over ready-to-eat cut vegetables in the walk in cooler.
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Server area and cook line **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. On cook line
02D-01-5
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
16
Feb 13, 2023
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 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. Dish machine tested 3 times and all results are 0 ppm chlorine. Sanitizer bucket is empty. Employee observed washing dishes in machine prior to testing for sanitizer. Manager set up new sanitizer bucket and primed machine. Retested at 100 ppm chlorine. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs at cook line shelf. Moved to reach in cooler. **Corrective Action Taken**
03A-03-5
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. Employee cutting green onions with bare hands and placing in cooler for future use. Employee put on gloves. Green onions washed. **Corrected On-Site**
09-01-4
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Purveyor sent aquaculture letter to manager during inspection. **Corrected On-Site**
01D-08-5
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. Provided to operator. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by containers next to ice machine in kitchen. Containers moved. **Corrected On-Site**
31A-09-4
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. Inspector will recheck at next inspection.
53B-13-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at cook line hand sink. Employee turned on. Water temperature 103f. **Corrected On-Site**
27-16-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over dish area. **Repeat Violation**
36-34-5
Basic - Food stored on floor. Multiple containers of food on walk in floor. All moved to shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Grease receptacle lid open. Closed. **Corrected On-Site**
33-29-4
Basic - Hole in or other damage to wall. Holes in hallway and mens restroom wall. **Repeat Violation**
36-24-5
Basic - No copy of latest inspection report available. **Repeat Violation**
51-18-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
27
Aug 26, 2022
Routine - Food
1 critical violation. 5 major violations. 9 minor violations.
View 15 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. 0ppm chlorine. Sanitizer bucket is empty. Manager called for service and set up new sanitizer bucket. Primed to 100 ppm chlorine. **Corrected On-Site**
22-41-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked TCS sauces, rice and pasta with no dates moved 24 hours. Manager dated all. **Corrected On-Site**
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 4 certificates expired on 3/1/2021.
53B-14-5
Intermediate - Handwash sink used for purposes other than handwashing. Knives in sink at cook line. Removed and cleaned. **Corrected On-Site**
31A-11-4
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Broken lids and food containers.
14-16-4
Intermediate - No soap or paper towels provided at handwash sink. Next to ice machine. **Repeat Violation**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen, hoods and dish area.
36-34-5
Basic - Floor soiled/has accumulation of debris. Walk in cooler, kitchen, sushi bar, cracks and crevices. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Cases on walk in freezer floor. Moved to shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Hole in or other damage to wall. Holes in wall under sushi bar, at hand sink area at wait station and in hallway to restrooms.
36-24-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line. Removed. **Corrected On-Site**
10-17-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep table shelves and at sushi bar equipment.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At dish area and sushi bar.
36-27-5
33
Frequently Asked Questions
When was Wasabi Thai Sushi last inspected?
The most recent health inspection at Wasabi Thai Sushi on file is from Feb 23, 2026. The public record contains nine inspections in total.
What is the most common violation at Wasabi Thai Sushi?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Wasabi Thai Sushi.
How does Wasabi Thai Sushi compare to other restaurants in Sebastian?
Wasabi Thai Sushi most recently scored 33 out of 100, which is lower than the Sebastian average of 76.
Has Wasabi Thai Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Wasabi Thai Sushi have averaged around 13 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Wasabi Thai Sushi means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Wasabi Thai Sushi inspected?
Based on the inspection history on file, Wasabi Thai Sushi is inspected around three times per year on average.
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