BANZAI, SUSHI & THAI RESTAURANT
3208 Lake Washington Road
Melbourne, Florida, 32935
Brevard County County
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/20/2025
High Priority
1
Intermediate
1
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Vegetable cooler not properly cooling. Operator has called for repair, waiting on tech. **Corrective Action Taken**
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on prep cooler on cook line Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pizza stored with restaurant food. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. *Cutting board in sushi area is warped. *Sushi refrigerator top sliding door repaired with tin foil *Area between triple sink and dishwasher is taped together Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen behind cook line is soiled with grease. Walls in dish area are not smooth and easily cleanable Repeat Violation
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested first time 0ppm, checked sanitizer bucket and found tube not all the way in sanitizer solution. Primed machine, retested, 50ppm Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Fish thawing in hand wash sink in sushi bar Repeat Violation
Food safety inspection conducted on 2/20/2025 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).
Inspection on 8/26/2024
High Priority
1
Intermediate
2
Basic
9
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Cooler doors on cook line in kitchen
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Ice cream in sushi freezer for personal use.
- 14-11-5:Basic - Equipment in poor repair. Coolers in sushi bar not working, used for storage Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of cooler door in sushi bar has old sauce spilled on it.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single serve to go containers in sushi bar not inverted. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and fish thawing at room temperature. Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In reach in refrigerator in kitchen
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. In kitchen
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. snapper 47F, escolar 45F Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line soiled.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Spoon and cup in hand sink in sushi area Corrected On-Site
Food safety inspection conducted on 8/26/2024 revealed 12 total violations (1 high priority, 2 intermediate, 9 basic).
Inspection on 2/1/2024
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License is current. License displayed expired 4-1-22
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler in sushi bar used for storage. Gaskets on reach in cooler in kitchen are duct taped. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (58F - Cold Holding); salmon (45F - Cold Holding);
- 16-59-1:Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Tested 3x, primed machine and still not sanitizing. Operator called eco lab, they FaceTimed and had her replace the chlorine jug.
Food safety inspection conducted on 2/1/2024 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 9/11/2023
High Priority
1
Intermediate
2
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Utensils at sushi bar not stored inverted, spoons. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Gaskets torn on upright reach in coolers in dish area. Gaskets on reach in cooler cook line is taped.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen and dish area have excessive build up of dirt and debris.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth at sushi bar not stored in sanitizing solution. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half in 2 door sliding cooler at 49F, operator states they had it out making drinks.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Educated operator and employee on using hand wash sink to wash hands. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Oranges stored in hand wash sink at sushi bar. Corrected On-Site
Food safety inspection conducted on 9/11/2023 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).