THAI WASABI

Name: THAI WASABI
Address: 5250 STATE ROAD 64 EAST, BRADENTON, FL, 34208, US
Rating: 76.2

5250 STATE ROAD 64 EAST, BRADENTON, FL 34208

License #5105312

🍽️ Thai/Vietnamese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

76.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

THAI WASABI in BRADENTON currently holds an InspectFL Health Score of 76.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 20, 2026. Across those visits, inspectors documented 14 total violations — 4 critical, 5 major, 5 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 20, 2026 included 2 critical violations, 3 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*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.

Administrative complaint recommended
[31B-03-4] No soap provided at handwash sink by dish washing machine. Person in charge filled.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed in reach in cooler cream cheese (58F - Cold Holding); cooked vegetables (63F - Cold Holding).Person in charge stated they had been in the reach in cooler since 4/18/26. Person in charge voluntarily discarded.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
[14-01-5] Bowl or other container with no handle used to dispense dried rice. Person in charge removed..
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed in reach in cooler cream cheese (58F - Cold Holding); cooked vegetables (63F - Cold Holding).Person in charge stated they had been in the reach in cooler since 4/18/26. Person in charge voluntarily discarded.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.Person in charge inverted.
[41-17-4] Spray bottle containing toxic substance not labeled. observed in front service area chemical bottle not labeled. Person in charge stated it was sanitizer and labeled accordingly.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. observed in back kitchen area can opener soiled with mold like substance. Person in charge cleaned .As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.

Administrative complaint recommended
[36-73-4] Floor soiled/has accumulation of debris.observed behind equipment on cooks line floor soiled with food debris.observed under and behind cooking equipment floor soiled with food debris.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink by dishwasher. Person in charge filled paper towels.
[08B-38-4] Food stored on floor.observed food stored on floor in walk-in freezer . Person in charge removed from floor.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed: Spray bottle containing toxic substance not labeled.observed in front service area chemical bottle not labeled. Person in charge stated it was sanitizer and labeled accordingly.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
[22-41-4] 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.observed in back kitchen area Dishwasher (Chlorine 000ppm). Person in charge hooked up sanitizer and recheck Dishwasher (Chlorine 100ppm).As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
[06-09-1] 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. Observed in reach in cooler raw fish bearing the label to remove before thawing. Person in charge removed from packaging.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed on sushi line Observed on sushi line raw fish eggs (55F - Cold Holding). Person in charge stated it had been out for approximately 1 hour and placed it in reach in cooler

Community reaction

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Community pulse