Wasabi Sushi & Grill
450077 State Rd 200 Ste 23, Callahan, FL 32011 · Permanent Food Service · License 5501049
What drove the grade
Non-food grade paper/paper towel used as liner for food container.
How the score was calculated
- Starting score100
- Violations at the Jul 17 routine inspection5 high priority (4 fixed on the spot, 2 repeats), 2 intermediate (fixed on the spot, 1 repeat), 5 basic (3 repeats)-35
- Administrative complaint on Jul 17, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score45
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 21, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At callback, two (2) pans of raw shrimp (45°F-50°F - Cold Holding). Operator stated shrimp was put in cooler approximately 1.5 hours prior. Operator put ice on items.
Fixed on the spot
- First visitJul 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In flip top reach in cooler on cook line, scallops (48°F - Cold Holding); raw shelled egg (48°F - Cold Holding). Operator stated they were put in cooler 2 hours prior. Employee put ice on scallops and eggs. Also, in stand up reach in cooler at end of cook line, raw chicken (44°F - Cold Holding). Operator stated door has been open. Also, in glass display cooler at sushi bar, roe (60°F - Cold Holding). Operator put roe in bottom of cooler to bring down temperature.
Fixed on the spotRepeat violationAdministrative complaint
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.
Brown and white rice in kitchen held on time as a public health control has no time marking. Operator stated it was 1 hour prior and labeled.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In stand up reach in cooler at end of cook line, plastic tub of raw chicken stored on top of cut zucchini. Operator moved raw chicken. Also, in flip top reach in cooler on cook line, an of raw shrimp on shelf above ready to eat sauces. Operator moved raw shrimp over raw beef. Also, In walk-in cooler, pan of raw beef stored over unwashed carrots. Operator moved raw beef. Also, In walk-in freezer, raw chicken and raw beef stored over raw fish no longer in commercially package.
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Non food grade paper towels used in multiple pans in stand u0 reach in cooler in kitchen.
Code 22, Food-contact surfaces clean and sanitized: 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. Dishwasher (Chlorine 10ppm). Operator ran dish machine a few times and rechecked at 50ppm.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
No soap at handwash sink in kitchen near stand up reach in freezer. Operator stocked soap.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
On bucket under dish machine, spray bottle of yellowish liquid not labeled. Operator labeled bottle.
Fixed on the spotRepeat violation
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
In front of dry storage shelf, bag of unwashed onions on floor. Operator moved onions to shelf. Also, multiple containers of soy sauce, shrimp sauce and ginger on floor throughout establishment.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
To go bowl with no handle in bag of sugar on bottom shelf of prep table in kitchen. Operator removed.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Interior of reach in cooler on cook line soiled with food debris. Also, interior of stand up reach in freezer soiled with food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Inter of ice machine soiled with white debris.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Around nozzles on soda machine near front counter soiled with mold-like substance. Also, table under grill on cook line soiled with black debris. Also, multiple gaskets soiled in kitchen.
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.