Thai Wasabi
Last inspected: Apr 20, 2026
47
Score
The health department has logged 13 inspections at Thai Wasabi, the earliest from 2022. Thai Wasabi was last inspected on Apr 20, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
“Nonfood-contact surface soiled with grease” comes up most often, recorded seven times in the inspection record.
The city-wide average sits at 83, which Thai Wasabi's 47 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
13
Inspections
2
Critical latest
3
Major latest
3
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - 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. **Admin Complaint**
03A-02-5
High Priority - 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.
01B-02-5
Intermediate - 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. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink by dish washing machine. Person in charge filled. **Corrected On-Site**
31B-03-4
Intermediate - 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. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.Person in charge inverted. **Corrected On-Site**
42-01-4
Basic - Bowl or other container with no handle used to dispense dried rice. Person in charge removed.. **Corrected On-Site**
14-01-5
Basic - Walk-in freezer shelves with rust that has pitted the surface.
14-17-4
47
Nov 18, 2025
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - 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. **Admin Complaint**
22-41-4
High Priority - 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 **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.observed in reach in cooler raw chicken over cooked rice. Emailed Person in charge hand of safe refrigerator storage . Person in charge removed raw chicken. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce.observed in reach in cooler raw shrimp over unwashed produce. Emailed Person in charge a copy of the safe refrigerator storage.Person in charge removed raw shrimp. **Corrected On-Site**
08A-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by dishwasher. Person in charge filled paper towels. **Corrected On-Site**
31B-02-4
Intermediate - 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 . **Corrected On-Site**
22-02-4
Intermediate - 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. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - 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. **Corrective Action Taken**
06-09-1
Basic - 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.
36-73-4
Basic - Food stored on floor.observed food stored on floor in walk-in freezer . Person in charge removed from floor.
08B-38-4
35
Apr 7, 2025
Routine - Food
No violations found.
100
Mar 27, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Waitstaff Employee washed hands with no soap.stopped employee and educated on handwashing procedures.employee washed hands with soap . **Corrective Action Taken** **Warning**
12A-20-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in reach in cooler raw chicken over raw shell eggs. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed raw chicken. **Corrected On-Site** **Warning**
08A-20-5
High Priority - 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's (Chlorine 000ppm). Person in charge setup 3 compartment sink and called for service. **Corrective Action Taken** **Warning**
22-41-4
Intermediate - 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. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Observed in main kitchen area chicken under cooked. Educated Person in charge on non-continuous cooking and emailed Person in charge a copy of the handout.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning**
03C-94-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Cooking oil stored on floor in dry storage area.Person in charge removed from floor. **Corrected On-Site** **Warning**
08B-38-4
Basic - Floor soiled/has accumulation of debris. Observed on wok and fryer lines floors soiled with food debris under equipment. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning**
36-73-4
45
Oct 4, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in this reach in cooler across from dishwasher raw chicken over cooked chicken. Educated person in charge on safe refrigerator storage and emailed person in charge a copy of the handout. Person in charge removed raw chicken. **Corrected On-Site**
08A-05-6
Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Observed in reach in cooler on wok station under cooked chicken. Educated person in charge on Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process.
03C-94-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area above wok and fryer station hood filters soiled with grease.
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in back kitchen area can opener soiled with black substance. Person in charge cleaned can opener. **Corrected On-Site**
22-08-4
Basic - Floor soiled/has accumulation of debris under equipment on wok cooks line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
36-73-4
67
May 7, 2024
Complaint Full
No violations found.
100
Apr 15, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - 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. See stop sale. Observed on cooks line in main kitchen area cooked rice and eggs not time marked. Educated Person in charge on 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. Person in charge states that it was prepared at 10:30 am and time marked accordingly. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-04-15: Observed on cooks line cooked rice and egg mixture no time stamped Educated Person in charge on 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. Person in charge voluntarily discarded. **Admin Complaint**
03F-02-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents over wok and fryer area soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning** - From follow-up inspection 2024-04-15: **Time Extended**
23-03-4
82
Mar 6, 2024
Complaint Full
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed in back kitchen area next to fryer a scrub pad and bucket in Handwashing sink. Person in charge removed from sink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Warning**
31A-11-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents over wok and fryer area soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning**
23-03-4
Basic - Floor soiled/has accumulation of debris under equipment in Wok station area. **Warning**
36-73-4
74
Feb 15, 2024
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed in back kitchen area. A employee with gloves on pick up tongs of the floor and placed it in the dishwasher area. Employee failed to change gloves and wash hands. Employee grabbed Egg roll with soiled gloves. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Person in charge stopped employee and had employee discard Egg rolls, discard soiled gloves,wash hands and put on clean gloves. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Admin Complaint**
12A-09-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in back kitchen area. A employee with gloves on pick up tongs of the floor and placed it in the dishwasher area. Employee failed to change gloves and wash hands. Employee grabbed Egg roll with soiled gloves. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Person in charge stopped employee and had employee discard Egg rolls, discard soiled gloves,wash hands and put on clean gloves. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cooks line in main kitchen area Garlic in oil (65F - Cold Holding). Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge stated in had been out of her cooler for approximately 1 hour . Person in charge placed the garlic in oil back in the Reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - 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. See stop sale. Observed on cooks line in main kitchen area cooked rice and eggs not time marked. Educated Person in charge on 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. Person in charge states that it was prepared at 10:30 am and time marked accordingly. **Corrective Action Taken** **Warning**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed in back kitchen area soiled dishes in Handwashing sink. Person in charge removed soiled dishes. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - In back dry storage area soy sauce bucket stored on floor. Person in charge stated they had no food delivery today and placed the bucket on the shelf. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents over wok and fryer area soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning**
23-03-4
41
Sep 25, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in 2door Reach in cooler across from dish machine raw Shrimp over Cooked Chicken. Educated Person in charge on Safe refrigerator storage and emailed Person in charge the handout. Person in charge removed raw Shrimp. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed in Sushi area employee cleaning cutting board with wiping cloth with gloves. Employee grabbed a clean service plate for food and failed to remove soiled gloves and wash hands. Educated Person in charge on glove use and Handwashing. Employee put plate in dishwasher area,removed soiled gloves,washed hands and put on clean gloves. **Corrective Action Taken**
12A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener in back kitchen area soiled with mold like substance. Person in charge placed can opener in dishwasher area. **Corrective Action Taken**
22-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed in back kitchen area Shrimp thawing with no running water. Educated Person in charge on proper methods for thawing food. Person in charge turned on water. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents over wok and fryer area soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
23-03-4
Basic - Food stored on floor. Food stored on floor Observed in Walk in freezer in back area of main kitchen .Person in charge stated that they had no food delivery today. Person in charge removed from the floor. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
08B-38-4
Basic - Floor soiled/has accumulation of debris. Floor soiled/has accumulation of debris under cooking equipment in main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
36-73-4
55
Mar 27, 2023
Complaint Full
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Food Obtained from Approved Sources
FL-11
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
50
Mar 7, 2023
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in 2 door Reach in cooler across from dish machine in south end of kitchen raw chicken over cooked Noodles. Educated Person in charge on cold food storage. Person in charge removed raw chicken. **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener next to 3 bay compartment sink in back area of kitchen soiled with dried food particles. Person in charge cleaned can opener. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed Handwashing sink by 3 bay compartment sink filled with soiled dishes. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Person in charge removed soiled dishes **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - 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. Emailed Person in charge a copy of employee's responsibility.
11-26-1
Intermediate - No soap provided at handwash sink. Observed no soap in Handwashing sink next to Fryer in south end of main kitchen area. Person in charge filled soap dispenser. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Floor soiled/has accumulation of debris under all equipment in main kitchen area.
36-73-4
Basic - Food stored on floor. Observed in Walk in freezer and dry storage area in back area of kitchen multiple food items stored on floor. Person in charge stated that they had no food delivery today. Person in charge removed from the floor. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents over wok and fryer area soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed under hot running water. Observed in back kitchen area Shrimp thawing with no running water. Educated Person in charge on proper methods for thawing food. Person in charge turned on water. **Corrected On-Site**
06-07-5
47
Nov 21, 2022
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee put on hair restraint with gloves on and started doing food preparation. Stopped employee and explained proper Handwashing and glove use. Employee removed soiled gloves, washed hands and put on clean gloves. **Corrected On-Site**
12A-09-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw Chicken over raw shrimp in 2 door Reach in cooler across from dish machine. Educated Person in charge on cold food storage. Person in charge removed Chicken. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in 2 door Reach in cooler across from dish machine in south end of kitchen raw chicken over cooked chicken. Educated Person in charge on cold food storage. Person in charge removed raw chicken. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener next to 3 bay compartment sink in back area of kitchen soiled with dried food particles. Person in charge cleaned can opener. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed Handwashing sink by 3 bay compartment sink filled with soiled dishes. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Person in charge removed soiled dishes. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No soap provided at handwash sink. Observed no soap in Handwashing sink next to dish machine in south end of main kitchen area. Person in charge filled soap dispenser. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and shrimp in Reach in cooler across from wok station in main kitchen area not date marked. Educated Person in charge on date marking. Person in charge date marked both food items. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Food stored on floor. Observed in Walk in freezer and dry storage area in back area of kitchen multiple food items stored on floor. Person in charge stated that they had no food delivery today. Person in charge removed from the floor. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents over wok and fryer area soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
23-03-4
Basic - Observed Employee with no hair restraint while engaging in food preparation in back area of kitchen. Educated employee on proper hair restraint. Employee put on hair restraint. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
13-03-4
37
Frequently Asked Questions
When was Thai Wasabi last inspected?
The most recent health inspection at Thai Wasabi on file is from Apr 20, 2026. The public record contains 13 inspections in total.
What is the most common violation at Thai Wasabi?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Thai Wasabi.
How does Thai Wasabi compare to other restaurants in Bradenton?
Thai Wasabi most recently scored 47 out of 100, which is lower than the Bradenton average of 83.
Has Thai Wasabi's inspection record improved over time?
Results have been roughly steady. Inspections at Thai Wasabi have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Thai Wasabi means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Thai Wasabi inspected?
Based on the inspection history on file, Thai Wasabi is inspected around four times per year on average.
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