WASABI THAI SUSHI

Name: WASABI THAI SUSHI
Address: 217 ORANGE AVE, FORT PIERCE, FL, 34950, US
Rating: 57.2

217 ORANGE AVE, FORT PIERCE, FL 34950

License #6602856

🍱 Japanese/Sushi ℹ️

57.2 Grade F / 100

Failing Health Score

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Latest inspection

March 2, 2026 · 11 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

WASABI THAI SUSHI in FORT PIERCE currently holds an InspectFL Health Score of 57.2 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 March 2, 2026. Across those visits, inspectors documented 81 total violations — 8 critical, 21 major, 52 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 19, 2025

The latest inspection on March 2, 2026 shows 11 observation rows: 1 critical, 3 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

WASABI THAI SUSHI 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
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 3 tanks.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cooks line. Educated and removed.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. 2 ice creams in reach in freezer.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. One set on under hood system.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 93F. Education provided.
[29-09-4] One Faucet/handle missing at plumbing fixture. In beer storage area.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Avocado with sticker.
[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. For white rice and raw shell eggs at sauce station. Employee corrected. Education provided.
[31A-11-4] Handwash sink used for purposes other than handwashing. Sanitizer bucket in kitchen sink. Employee removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Employee corrected.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Was shut off. Advised to keep on. Employee turned back on.

Disposition: Warning Issued
[22-20-5] Accumulation of black mold-like substance in the interior of the ice bin. Server station
[14-01-5] Bowl or other container with no handle used to dispense food. Bowel used to scoop tempura.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Over single service items.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
[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.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line
[12B-01-4] Employee eating while preparing food. Cook eating apple
[40-06-5] 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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups at the server station.
[23-03-4] Fan cover soiled in the walk in cooler. Hood filters soiled with grease.
[08B-36-4] Food stored in a location that is exposed to splash. Rice cooker
[08B-38-4] Food stored on floor in the walk in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 99f
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Dish washing area hand sink
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Cooked pasta thawing from freezer to air temperature 80F. Recommend to rapid chill.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm sushi bar
[35A-02-7] 2 Live, small flying insects found in the kitchen.
[14-31-5] Drill used for spindle to shred carrots
[08A-02-6] 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.
[08A-04-5] Raw chicken stored over or with unwashed edamame in the walk in cooler.
[01B-04-5] Stop Sale issued due to food originating from an unapproved source. Fish bearing label to remove from packaging upon thawing
[03A-02-5] 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);
[02C-03-5] 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-11-4] Handwash sink used for purposes other than handwashing. Sushi cook filled sanitizer bucket in hand sink
[53A-05-6] 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
[11-26-1] 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.
[31B-03-4] No soap provided at handwash sink. Sushi bar
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice
[22-02-4] Soda gun nozzle at the bar soiled.
[41-17-4] Spray bottle containing toxic substance not labeled. Manager threw away.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Fish area
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Bar lounge dining area on the opposite side of sushi bar.