A90.5
HANABI SUSHI & HIBACHI
9211 N TRYON ST, STE 9, Charlotte, NC 28262
Restaurant · NC permit/State ID 20600111175
Latest gradeA (90.5)
Last inspectedSep 17, 2026
Inspections on record5
On record sinceJan 7, 2025
Score history
Jan 7, 2025Higher is betterSep 17, 2026
Inspections & violations
Sep 17, 2026 A 90.5 · 14 violations
Inspector comments: NOTE: Facility is in the process of transitioning to a new menu and new name. EHS could not verify permit name due to manager/ owner not being here and employees unsure of what was going on. Facility is currently selling hibachi rice and noodles. No sushi. Jambalaya was added to the menu. Item is cooked and cooled. Per permit conditions, only noodles can be cooked and cooled.
#1 · PIC Present, demonstrates knowledge, & performs duties −1
Corrected during inspection
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed PIC without knowledge of cooling processes, when to wash hands, employee health, date marking and food safety concepts as a whole. CDI- EHS educated PIC/ employees and left copies of job aids.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Corrected during inspection
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy in place. CDI- Left a copy of the employee health policy.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
Observed food handling employee working with food and handling phone and AirPods throughout the inspection. Observed employee go to handle food without hand wash after handling other items. CDI- Hands washed. EHS educated employee.
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed lemons stored above milk and sauce in tall reach in cooler. Place unwashed items below ready to eat.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed soiled dishes touching clean dishes at 3 comp sink. CDI- Dishes removed to be re-cleaned. Facility need to sepapate clean and soiled dishes. A screen or partition needs to be placed in between clean and soiled dish area. Keep items separated.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#20 · Proper cooling time & temperatures −3
Corrected during inspectionRepeat violation
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed several containers (approximately 10) of jambalaya above 70F after 5 hours of cooling. Items were cooked and cooled in the beverage cooler. EHS asked what the facilities SOP for cooling hot items is. Employee did not know. EHS asked what their permit says about cooling. Employee did not know. Per permit conditions facility can only cool noodles, nothing else. EHS explained proper cooling procedures for noodles.
For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large bin of noodles holding above 41F in tall reach in cooler. CDI- Discarded.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition
Corrected during inspection
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed no dates for noodles cooked yesterday. CDI- Noodles dated. REPEAT
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles without labels. CDI- Labeled.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed both sanitizer bottles with concentrations above 500ppm. CDI- Diluted to proper concentration.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles cooling in large bin covered. Observed jambalaya cooling in small tightly covered containers and stacked. -REPEAT
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#42 · Washing fruits & vegetables
3-302.15 Wash fruits and vegetables prior to use. Observed broccoli being cut prior to washing.
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed low reach in cooler in need of cleaning.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed AC vents in need of cleaning. Observed vents about prep sink and ice machine in need of cleaning. Areas have heavy grease and dust buildup. REPEAT
Jun 2, 2026 A 96 · 8 violations
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut raw chicken in reach in part of prep cooler that was prepared yesterday at 44F. CDI: Product was moved to reach in freezer and rapidly cooled to 41F. See #33.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time marked for the rice held on TPHC at the sushi station. CDI: PIC stated that they made the rice at noon when they opened. Time labeled on rice.
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooling reach in part of prep cooler while tightly covered. Observed shrimp cooling in reach in part of prep cooler while tightly covered. CDI: Chicken uncovered in reach in freezer and shrimp moved to reach in cooler uncovered. Items rapidly cooled. Ensure items that are prepared are cooled in an open container with low volume and high surface area to ensure products meet cooling parameters.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#37 · Food properly labeled: original container −1
Repeat violation
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 squeeze bottles at the grill with no labels. PIC identified products at oil and water. Ensure items are labeled. REPEAT VIOLATION
#45 · Single-use & single-service articles: properly stored & used
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service items stored on floor behind curtain under counter in front of house.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed toaster oven labeled as household use only. Remove or replace with a commercial toaster oven.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug for shared dumpster.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors on shared dumpster.
#55 · Physical facilities installed, maintained & clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall in chemical closet/mop sink area with moisture damage.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed AC vents and adjacent ceiling tiles with heavy dust build up. Ensure more frequent cleaning.
Oct 21, 2025 A 96.5 · 8 violations
Inspector comments: Facility uses Udon noodles, per package noodles are from freezer to fryer/grill. The noodles are for immediate use per package. Facility was putting noodles in Reach in cooler ( glass one door RIC)and then cooking noodles. Package also states once noodles have thawed noodles are not to be refrozen. Facility will not Keep noodles in Reach in cooler, facility will follow manufacture instructions. The noodles are to remain frozen.
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed mushrooms( per box wipe off before cooking/ serving) stored over Tea and Yum Yum sauce. CDI.. Mushrooms were moved.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#22 · Proper cold holding temperatures −3
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several foods over 41F, please see temp chart.CDI.. Chicken was voluntarily discarded while the other items were cooled down in Tall reach in freezer. Please see temp chart.REPEAT
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#25 · Consumer advisory provided for raw/ undercooked foods −0.5
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients Pf Observed no asterisked at footnote. EHS will return in 10 days or facility provide proof via email
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach based sanitizer in spray bottle above allowable concentration. CDI. Sanitizer was remade to allowable concentration.
#37 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container without label to identify its contents
#43 · In-use utensils: properly stored
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.Observed knife at sushi station stored in water below 135F
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed single large plastic container with visible sticker residue
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored with facility food. CDI.. Food was moved.
Jun 20, 2025 A 97 · 3 violations
Inspector comments: Facility is changing over to noodles that are pre-cooked Udon Japanese .. Facility will go from freezer to prep unit to grill. Per facility noodles don’t need hydrations. Noodles will remain in packs and heated to order. Facility will cool rice instead of noodles.. Facility is aware that noodles can’t be cooled down and will be cooked to order straight from packet.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink blocked by Chair.. CDI.. Chair was removed.
#22 · Proper cold holding temperatures −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food above 41F.. CDI..Items were moved to RIF to quickly cool
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition
Corrected during inspection
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed individual shrimp sauce containers dated incorrectly. Facility wasn’t using the prep date for individual containers, facility was using date sauce was placed in individual containers from original container. CDI..EHS educated facility to use prep date from large container for individual containers as well. Date was changed .
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
Jan 7, 2025 A 98 · 7 violations
Inspector comments: EHS spoke to PIC about Tall 3 door RIC. Cooler was in Defrost mode during inspection. Ambient temp was 41.. RIC was in Defrost mode for about 1.5 hours. PIC called repair tech to come out and adjust defrost setting. Repair tech will be at facility in the AM. PIC will contact EHS when repaired.
EHS educated PIC on the proper way to cool from ambient and from heat. EHS went over hand out and discussed with ALL employees the proper way to cool. Facility will start cooling noodles once 135F is reached. Once reached , Noodles will be placed in WIF and checked after 2 hour to see if 70F or below is reached. Noodles will remain in WIF until noodles are at 41F or below then lid will be placed on container for long term storage. Sushi items or defrosted over night in some prep unit. Chef then will check temps before moving to sushi case. If temps are above 41F items will be discarded.
Sushi chef will also keep temps for sushi case. Chef will check temps every 2 hours. If temps go above 41 chef will move items to WIF until WIC has been adjusted. Chef will do this for about a week. If temps continue to go up, Chef will call out tech to check case. Case will not be used, small prep unit will be used instead. EHS feels sure that since proper cooling has been discussed this should resolve itself. Facility will also check RIC temps with thermometer instead of just going by outside display. EHS will come back in 3 days to check on RIC.
#2 · Certified Food Protection Manager
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Transitional permit no CFPM on duty have until 6/2/25
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#20 · Proper cooling time & temperatures
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed rice cooling since 12. EHS temp rice @ 2:12 pm. CDI..RICE was discarded. Facility is not allowed to cool rice. Facility will use time for rice and keep rice at prep table. Rice was added to TPCH log along with sushi rice that is on TPHC.
For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#22 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items above 41F. CDI.Items were discarded ( rice and noodles) Other items sent to WIF to quickly cool Items within 4 hour window. All TCS items were moved to large prep unit . EHS will return in 3 days to check RIC
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice tightly covered not reaching 70F within 2 hour window. Rice was stored in bin wrapped in plastic.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp cloth on prep unit. CDI.. Cloth was placed in dirty rag bucket
#43 · In-use utensils: properly stored
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed spoon for rice in cup of water. CDI Water as emptied out
#55 · Physical facilities installed, maintained & clean
6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Trim needs to be reattached or sealed to wall under hood.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing tile behind front register
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “HANABI SUSHI & HIBACHI” or State ID 20600111175). Inspection type (routine vs. follow-up) is not published in the county's data.