BEAN SPROUT ASIAN CUISINE AND SUSHI BAR

Name: BEAN SPROUT ASIAN CUISINE AND SUSHI BAR
Address: 2221 TOWN CENTER AVE 115, VIERA, FL, 32940, US
Rating: 68.4

2221 TOWN CENTER AVE 115, VIERA, FL 32940

License #1506580

🍱 Japanese/Sushi ℹ️

68.4 Grade F / 100

Failing Health Score

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Latest inspection

February 18, 2026 · 7 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

BEAN SPROUT ASIAN CUISINE AND SUSHI BAR in VIERA currently holds an InspectFL Health Score of 68.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on February 18, 2026. Across those visits, inspectors documented 57 total violations — 5 critical, 18 major, 34 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on February 18, 2026 shows 7 observation rows: no critical rows, 2 major, and 5 minor.

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Inspection coverage

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Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

BEAN SPROUT ASIAN CUISINE AND SUSHI BAR has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior had a little black like substance.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Manager remove wet wiping cloth
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents in kitchen are soiled.Establishment does have work in for cleaning
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled. Manager took can opener blade to dish washer machine
[41-17-4] Spray bottle containing toxic substance not labeled. 2 spray bottles not labeled degreasers and lime scale

Disposition: Warning Issued
[31A-11-4] Handwash sink used for purposes other than handwashing. Front counter and service area used to wash dishes
[53A-01-7] Manager or person in charge lacking proof of food manager certification. For Jaruwee
[08B-38-4] Bucket of sauce on the floor at the bar, cook line and on the floor by dish machine. In the walk in freezer buckets of assorted raw meats stored on the floor.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups at server area.
[36-22-4] Floor area(s) covered with standing water on the cook line and at the bar. Due to leaking pipe under wok station.
[36-01-4] Heavy food debris under wok station.
[33-20-4] Heavy grease on the ground and/or pad around grease receptacle.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in contact with flour.
[51-18-6] No copy of latest inspection report available.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Server hand sinks
[29-08-4] Plumbing system in disrepair under wok station. Later water line when water is running leaks and they have plastic buckets under wok area holding up pipe. Ran water and saw leak.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Fish thawing at room temperature at sushi bar. In the kitchen raw pork thawing in standing water
[21-12-4] Wet wiping cloths not stored in sanitizing solution between uses.
[14-10-4] Wooden shelves in the dry storage needs sealed. Wood used to cover bulk containers.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk container of white grainy substance sugar or salt not labeled
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef, chicken over vegetables and rice noodles in the walk-in freezer. Raw seafood and beef over fried boneless chicken in the walk in cooler.
[12A-02-4] Servers handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
[03F-02-5] 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. Cooked rice and rice noodles no time mark.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.
[31A-09-4] Handwash sink not accessible for employee use at all times. Sushi bar no running water.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. By 3 bay sink
[53B-13-5] 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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sushi fish in the reach in coolers on sushi line.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Server station hot water shut off