WASABI THAI SUSHI
217 ORANGE AVE · FORT PIERCE · St. Lucie County · FL 34950
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
32 full violation description(s) documented by the inspector during this visit.
High Priority 6
35A-02-7High Priority – 2 Live, small flying insects found in the kitchen.
14-31-5High Priority – Drill used for spindle to shred carrots
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Plastic wrap raw fish over open bag of French fries in the reach in freezer. **Corrected On-Site**
08A-04-5High Priority – Raw chicken stored over or with unwashed edamame in the walk in cooler. **Corrected On-Site**
01B-04-5High Priority – Stop Sale issued due to food originating from an unapproved source. Fish bearing label to remove from packaging upon thawing
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (60F – Cold Holding); green beans (59F – Cold Holding); dumplings (64F – Cold Holding) bottom of flip top cooler recommended to rapid chill. Ginger dressing 47F recommend to rapid chill. Half n half 48F Sushi bar wahoo (46F – Cold Holding); **Warning**
Intermediate 9
02C-03-5Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. 2 cartons of half n half no date.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Sushi cook filled sanitizer bucket in hand sink
53A-05-6Intermediate – 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/ 9 employees present. Showed up during inspection Thanasan Thepbandid 2-15-25
11-26-1Intermediate – 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. 5 employees that are less than 60 days. **Warning**
31B-03-4Intermediate – No soap provided at handwash sink. Sushi bar **Corrected On-Site**
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice
22-02-4Intermediate – Soda gun nozzle at the bar soiled. **Corrected On-Site**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Manager threw away. **Corrective Action Taken**
27-16-4Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Fish area
Basic 17
22-20-5Basic – Accumulation of black mold-like substance in the interior of the ice bin. Server station
14-01-5Basic – Bowl or other container with no handle used to dispense food. Bowel used to scoop tempura.
36-32-5Basic – Ceiling/ceiling tile shows damage or is in disrepair. Over single service items.
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
06-09-1Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line **Repeat Violation**
12B-01-4Basic – Employee eating while preparing food. Cook eating apple
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cook line. Purses by single service items.
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Cups at the server station.
23-03-4Basic – Fan cover soiled in the walk in cooler. Hood filters soiled with grease.
08B-36-4Basic – Food stored in a location that is exposed to splash. Rice cooker
08B-38-4Basic – Food stored on floor in the walk in freezer.
10-20-4Basic – In-use tongs stored on equipment door handle between uses.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. 99f
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. Dish washing area hand sink **Repeat Violation**
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Cooked pasta thawing from freezer to air temperature 80F. Recommend to rapid chill.
21-07-4Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm sushi bar
Inspector observations synchronized from DBPR on September 15, 2026 12:24 PM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
4 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.