Wasabi Thai Sushi
13409 US Hwy 1 Ste 8A, Sebastian, FL 32958 · Permanent Food Service · License 4100908
What drove the grade
Shellfish received from unapproved/unlisted shipper.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection3 high priority (fixed on the spot), 4 intermediate (2 fixed on the spot, 1 repeat), 13 basic (3 repeats); basic violations cost 12 at most-32
- Administrative complaint on Aug 10Counts in full until a follow-up finds the problems fixed-20
- Safety score48
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Shellfish received from unapproved/unlisted shipper.
See stop sale. Operator purchase oysters from Indian River Seafood Market. No shell tag, not an approved vender.
Fixed on the spotAdministrative complaint
Stop Sale issued due to food originating from an unapproved source.
Approximately 39 oysters purchased from unapproved source, issued stop sale and educated operator.
Fixed on the spot
Code 03, Food out of temperature: 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.
Raw shelled eggs on cook line with no time mark, operator stated pulled at 11:00.
Fixed on the spot
Intermediate4
Code 01, Approved source; food safe and unadulterated: No tag on/for original container of raw, in-shell clams/mussels/oysters.
See stop sale. Oysters purchased from unapproved source no tags.
Administrative complaint
Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means.
Raw animal foods must be fully cooked prior to service. Provided to operator. None posted or on menu.
Administrative complaint
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Two plates on cook line shelf soiled with food debris. Moved to wash.
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand wash sink front of kitchen blocked by barstool.
Fixed on the spot
Basic13
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Flour containers not labels.
Repeat violation
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Avocado with stickers on husk stored with ready to eat vegetables. Discarded.
Fixed on the spot
Food stored on floor.
Cooking oil stored on floor. Case of avocados on floor, moved on shelf.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Spoons at sushi bar in water at 91f, educated operator dumped water.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Tongs stored on gas pipe near fryers, moved.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Employee half eaten ice cream in white upright freezer. Operator discarded.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Reach in cooler at sushi bar torn gasket left door.
Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
At sushi bar not putting in sanitizer bucket. Educated operator they must store wiping cloths in sanitizer bucket.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Shelf at shushing bar soiled with food debris. Reach in cooler and reach in freezer at sushi bar gaskets soiled with food debris. Reach in cooler on cook line gaskets soiled with mold like substance. Chest freezer gaskets soiled with food debris.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Floor tiles under sushi bar soiled with food debris.
Floor tiles missing and/or in disrepair.
Tiles broken under triple sink and mop sink.
Repeat violation
Light not functioning.
Light out over wok on cook line.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Two bags on lower shelf cook line with spices, moved.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.