WAVE ASIAN BISTRO
301 N BAKER ST STE 100
Overall Food Safety Rating
★★★½☆ (3.7/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/24/2025
High Priority
Intermediate
Basic
Total
Disposition: Inspection Completed - No Further Action
This establishment passed inspection with no violations. The facility demonstrates excellent food safety practices and meets all health department standards.
Inspection on 2/20/2025
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Dishtrays
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site** **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cooks line -Tea urns **Repeat Violation**
Food safety inspection conducted on 2/20/2025 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 11/21/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/21/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/19/2024
High Priority
4
Intermediate
6
Basic
6
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employee drink stored food prep area. **Corrected On-Site**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. -utensils in prep room
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. - reach in on cooks line.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 1 flying insect in prep room.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - calamari 47° , raw chicken 45°, premade krab rolls 45° held in unit over night. Operator discarded. **Repeat Violation** **Warning**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. - santi buck stored on floor. **Corrected On-Site** **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on line.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - blocked with a ladder.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - hand sink in sushi area used as dump sink.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - chlorine test strips
- 31B-03-4:Intermediate - No soap provided at handwash sink. - hand sink in prep room **Corrected On-Site**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - pork belly broth - soft boiled eggs **Corrected On-Site**
Food safety inspection conducted on 11/19/2024 revealed 16 total violations (4 high priority, 6 intermediate, 6 basic).