Wa Sushi
Last inspected: Apr 9, 2026
61
Score
Public records show 10 inspections at Wa Sushi stretching back to 2022. The most recent report on file is from Apr 9, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have produced comparable findings, with counts hovering near seven violations per visit.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded four times.
Compared to other Casselberry restaurants (averaging 66), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
10
Inspections
0
Critical latest
3
Major latest
4
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board in kitchen area. **Repeat Violation** **Warning** - From follow-up inspection 2026-04-09: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - potato salad, house made dressings **Corrected On-Site** **Warning** - From follow-up inspection 2026-04-09: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Bernard Phan **Warning** - From follow-up inspection 2026-04-09: Bernard Pham took test on 4-7-2026. Waiting for certificate. **Time Extended**
53A-03-7
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Warning** - From follow-up inspection 2026-04-09: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - utensil stored 105 water. **Warning** - From follow-up inspection 2026-04-09: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of cooler in back storage area. **Repeat Violation** **Warning** - From follow-up inspection 2026-04-09: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. - reach in cooler across stove in kitchen area. **Repeat Violation** **Warning** - From follow-up inspection 2026-04-09: **Time Extended**
14-33-4
61
Feb 3, 2026
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
43
Sep 4, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
52
Apr 30, 2025
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored above ready to eat food items in cooks line reach in cooler
08A-05-6
High Priority - Toxic substance/chemical improperly stored. -sanitizer bucket stored on top of oil box
41-10-4
Basic - Bowl or other container with no handle used to dispense food. -Panko and Tempura flour left of cook line reach in cooler
14-01-5
Basic - Cloth used as a food-contact surface. -cloth in cooked rice bin **Corrected On-Site**
21-05-5
Basic - Food stored on floor. -box of salad oil stored on floor in kitchen
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. -tongs and ladles on gas stove
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters accumulation of dust
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. -cooks line reach in cooler
14-33-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -hand wash sink at sushi station
29-20-5
Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink faucet leaking
29-11-4
50
Dec 30, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and fish over RTE items
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef stored alongside raw fish
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on RIC in kitchen stained
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with accumulation of grease
23-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee coffee stored on clean dish rack
40-06-5
61
Mar 25, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
58
Nov 29, 2023
Routine - Food
5 minor violations.
View 5 violations
Basic - Accumulation of debris on dish racks
16-15-4
Basic - Bowl or other container with no handle used to dispense food. - plastic bowl used to scoop soy sauce
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - clean plates on storage rack
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cell phone on clean plate in kitchen **Corrected On-Site**
40-06-5
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
78
Jun 26, 2023
Complaint Partial
1 minor violation.
View 1 violation
Proper Hot and Cold Holding Temperatures
FL-21
90
May 15, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef over noodles and vegetables
08A-05-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - sushi area **Corrected On-Site**
09-01-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - One employee. Operator state employee scheduled for recertification
53B-14-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - emailed operator forms
03F-10-5
Intermediate - Warewashing machine not automatically dispensing the sanitizer. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
16-59-1
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Buildup of food debris/soil residue on equipment door handles. - in kitchen
23-24-4
Basic - Clean utensils stored between equipment and wall. - knives
24-14-4
Basic - Employee with no hair restraint while engaging in food preparation. - sushi area
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. - on oven door **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood fiters
23-03-4
41
Aug 2, 2022
Complaint Full
2 critical violations. 1 major violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat foods. Shelled eggs stored over ready to eat foods.**Corrected On-Site** **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Butane fuel stored above ready to eat foods on cooks line. Spray bottle of cleaner hanging on shelf with clean utensils. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line.
22-02-4
67
Frequently Asked Questions
When was Wa Sushi last inspected?
The most recent health inspection at Wa Sushi on file is from Apr 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at Wa Sushi?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Wa Sushi.
How does Wa Sushi compare to other restaurants in Casselberry?
Wa Sushi most recently scored 61 out of 100, which is lower than the Casselberry average of 66.
Has Wa Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Wa Sushi have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Wa Sushi means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Wa Sushi inspected?
Based on the inspection history on file, Wa Sushi is inspected around three times per year on average.
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