Wasabi Thai Sushi
217 Orange Ave, Fort Pierce, FL 34950 · Permanent Food Service · License 6602856
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection5 high priority (3 fixed on the spot), 7 intermediate (3 fixed on the spot, 2 repeats), 8 basic (1 repeat); intermediate violations cost 18 at most-48
- Extension granted on Oct 29Counts in full until a follow-up finds the problems fixed-3
- Safety score49
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 visitOct 29, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
7 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate5
Code 27, Water source: Handwash sink does not have running water or enough water pressure to properly wash hands.
More time given
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
More time given
No paper towels or mechanical hand drying device provided at handwash sink.
More time given
No soap provided at handwash sink.
More time given
Code 53, Manager certification and employee training: Required employee training expired for some employees.
More time given
Basic2
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- First visitOct 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. 2 cans of oyster sauce.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked potatoes, raw chicken and raw beef.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. cooked potatoes 54f cold holding, raw shrimp 443°F cold holding, raw chicken 50f cold holding, raw beef 47°F cold holding.
In cook line cooler from overnight. Education provided.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee touched raw chicken with gloves then started to touch raw beef. Education provided, employee removed gloves and washed hands.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1 small fly in storage area. Killed by operator
Fixed on the spot
Intermediate7
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Plate.
Code 27, Water source: Handwash sink does not have running water or enough water pressure to properly wash hands.
Hand sink in back storage area not working.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Large amount of Grains of rice inside hand washing sink in kitchen. Removed by Inspector.
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
Sink on back side storage area
Repeat violation
No soap provided at handwash sink.
Back side storage area sink.
Fixed on the spot
Code 53, Manager certification and employee training: 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/. Certified manager came on shift during inspection
Fixed on the spot
Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Expired feb2026 for 2 employees
Basic8
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In rice. Education provided and removed.
Fixed on the spot
Equipment in poor repair.
Ice machine at sushi area.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Rice to go containers.
Code 33, Garbage and refuse: Open dumpster lid.
In a shared plaza.
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
In kitchen area back wall of dish washer.
Wall soiled with accumulated grease, food debris, and/or dust.
Pan storage area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Above ice machine in kitchen.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
3 tanks at bar.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.