A97.5
SOMI SUSHI
3104 WEDDINGTON RD, Matthews, NC 28105
Restaurant · NC permit/State ID 2060019262
Latest gradeA (97.5)
Last inspectedOct 22, 2026
Inspections on record21
On record sinceAug 10, 2018
Score history
Aug 10, 2018Higher is betterOct 22, 2026
Inspections & violations
Oct 22, 2026 A 97.5 · 5 violations
#15 · Food separated & protected −1.5
Corrected during inspection
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee handle soiled cloth and soiled faucet handle then proceed to handle clean equipment and food preparation. CDI, employee removed gloves and washed hands.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw shell egg stored over RTE foods in flip to prep unit. CDI, eggs relocated for proper storage .
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#20 · Proper cooling time & temperatures
Corrected during inspection
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 curry prepared with cooked onion cooling at 115 degrees F at 1:27. At 2:03 curry was at 1:14. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, curry transferred to shallow uncovered sheet pan in walk in cooler to rapidly 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - observed seafood mix overstocked in flip top prep unit at 47 degrees F. Foods recently placed in unit according to PIC and relocated to walk in cooler to rapidly 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 .
#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 curry prepared with cooked onion cooling at 115 degrees F at 1:27. At 2:03 curry was at 1:14. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, curry transferred to shallow uncovered sheet pan in walk in cooler to rapidly cool.
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 .
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean linen and equipment stored under soiled items in rack .
Jun 26, 2026 A 97.5 · 5 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 2 food employees turn faucet off with bare hands after washing. CDI, rewash.
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 dishwasher handle soiled equipment at 3 compartment sink then proceed to handle clean equipment after removing from dish machine. CDI, employee rehashed hands.
#15 · Food separated & protected
Corrected during inspection
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed seaweed broth not covered / protected in walk in cooler which was prepared and already cooled from prior day. CDI, operator covered with lids.
#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 oil and vinegar not labeled.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 fly in kitchen.
#41 · Wiping cloths: properly used & stored −0.5
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored on floor.
Jan 2, 2026 A 95 · 6 violations
#6 · Proper eating, tasting, drinking or tobacco use −1
Repeat violation
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed open employee beverage stored over prep area and dish machine. Repeat.
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed container of raw pork stored over tempura batter. CDI, foods relocated for proper storage .
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed several plates stored as clean but soiled with debris and soil at pass thru window. CDI, plates relocated for cleaning.
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 .
#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 crab overstocked in prep units and at 44-49 degrees F. CDI, foods relocated to 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 .
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed cleaner not labeled at dish area. CDI, cleaner discarded.
#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 Napa cabbage recently prepared and cooling in deep covered container. CDI, cover removed to facilitate heat transfer.
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 .
Aug 26, 2025 A 93.5 · 9 violations
#2 · Certified Food Protection Manager −1
Corrected during inspection
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
PIC on site did not have ANSI accredited certified food protection manager certification. CDI by instruction.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#6 · Proper eating, tasting, drinking or tobacco use −0.5
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed uncovered employee beverage stored over dish machine.
#8 · Hands clean & properly washed −2
Corrected during inspection
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 employee touch garbage can then proceed to handle clean equipment and food preparation without removing gloves and washing hands. CDI, employee removed gloves and washed hands.
#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed −2
Corrected during inspection
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed sushi chef handle RTE vegetables with bare hands to prep and cut. CDI, vegetables voluntarily discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M
#15 · Food separated & protected
Corrected during inspection
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle waste container with gloves and use same gloves for food preparation and handling clean equipment. CDI, employee removed gloves and washed hands.
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. - Observed probe of food thermometer not sanitized before use. CDI, by instruction to sanitize probe.
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed fish placed in sushi case around 10-10:30 but start time on label stated 11:00. CDI, label correct to provide proper time.
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of bleach and water used to wipe dining tables not labeled. CDI, bottle labeled.
#45 · Single-use & single-service articles: properly stored & used
4-502.13 Single-use and single-service articles cannot be reused. Observed single-service box used for shell eggs re-used to store unused equipment.
Apr 3, 2025 A 95.5 · 7 violations
Inspector comments: EHS provided Employee Health Reporting Agreement in English and Spanish via email during inspection.
EHS provided TPHC template in English via email during inspection.
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw, repackaged fish being stored above RTE food in RIF during inspection. CDI - PIC reordered storage.
0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#22 · Proper cold holding temperatures −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
EHS observed most TCS foods in sushi display case maintaining above 41F during inspection. PIC stated display case is turned off over night and turned on again in the morning. All items in case had been placed there immediately after prep with the intentions to cool. Ambient in unit 46F at 11:35, and then at 42F at 12:05. Employee moved all items to WIC to rapidly cool. EHS strongly recommended placing unit on time. Unit must be assessed to ensure it is able to maintain temperatures through times of heavy use. 72 hour VR required.
Repeat. 3 pts.
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 −1
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 cream cheese and raw sushi fish being cooled after being cut in sushi display case while wrapped in plastic wrap during inspection. Observed raw sushi fish being cooled while wrapped in plastic wrap and stacked together in WIC. Observed cut cabbage being cooled while in a deep, covered plastic container in WIC. CDI - PIC moved all sushi fish and cream cheese from sushi display case to WIC. Sushi fish in WIC was unstacked and laid out in a single layer on sheet tray. Cabbage was uncovered. All items achieved proper cooling rates during inspection.
Repeat. Risk Control Plan to be discussed if no improvement by next inspection.
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 .
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed portioned out squid salad and portioned out side salads stacked together in salad prep with no gap or barrier in between the bottom of the top container and the food in the bottom container. CDI - PIC placed plastic wrap barriers in between layers of food.
0 pts.
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
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 being stored with their food contact surfaces facing upwards, exposing them to contamination. CDI - Employee flipped containers.
0 pts.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
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 cracked floor tiles in back kitchen area during inspection. Repair or replacement needed.
Repeat. 0.5 pts.
#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 ice cream cake being stored in conjunction with customer foods in RIF during inspection. CDI - PIC moved to appropriate location.
0 pts.
Dec 17, 2024 A 96 · 6 violations
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC turn off faucet with bare hands after washing. CDI - EHS educated PIC on using a barrier to turn off faucet. PIC rewashed hands.
#18 · Proper cooking time & temperatures
Corrected during inspection
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Obsevred employee plate salmon ordered fully cooked while maintaining an internal temperature of 126F. CDI - employee placed salmon back on grill and cooked to an internal temperature of 168F.
#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 cooked eel, kani, sushi tuna, and other TCS foods in sushi display and sushi prep unit maintaining above 41F during inspection. PIC was unable to verify how long foods had been out of temperature. CDI - PIC voluntarily 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 −1.5
Corrected during inspectionRepeat violation
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 cooked shrimp, miso soup, ramen broth, shredded cabbage, and other various TCS foods throughout kitchen not labeled to indicate its date of preparation or opening. CDI - PIC was able to verify preparation date of all items and labeled. 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 .
#33 · Proper cooling methods used; adequate equipment for temperature control −1
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 cut lettuce being cooled in a deep, covered container in WIC. Lettuce was not cooling hastily. CDI - PIC moved lettuce to smaller containers and left uncovered. Lettuce began to cool quickly. 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 .
#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 cracked and damaged floor tiles in kitchen area. Repair or replacement needed.
Aug 2, 2024 A 95 · 6 violations
#15 · Food separated & protected −3
Repeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed repackaged raw proteins being stored above RTE foods in both RIFs. EHS advised PIC to reorder storage. EHS could not get CDI due to amount of reorganizing needed to fix problem. 72 hour VR required. Repeat.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup in ice machine. More frequent cleaning needed.
#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 raw tuna and raw salmon in sushi prep unit prepared at ambient temperature maintaining a temperature of 44F at 10:50am. No change of temperature had occurred by 11:35am. Observed tempura shrimp 8/1 in tempura prep unit that had not completed the cooling process and was maintaining 44F. CDI - PIC changed cooling method to hasten cooling. All items achieved proper cooling rate. Tempura shrimp was voluntarily discarded.
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 .
#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 squid salad prepared on 7/24 in prep unit for use during inspection. CDI - PIC voluntarily discarded.
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 .
#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 raw tuna and raw salmon prepped at ambient being cooled in prep unit while wrapped tightly in plastic wrap, stacked on top of each other. Observed cooked tempura shrimp from 8/1 that was being cooled in a prep unit while in a plastic container covered with plastic wrap that had not completed the cooling process. CDI - PIC moved all items to WIC and laid out on a sheet tray to hasten cooling. All items achieved proper cooling rate. Tempura shrimp voluntarily discarded. 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 .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Corrected during inspection
4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed unsealed wooden cutting board in kitchen area during inspection. PIC stated it is regularly used to slice cooked steaks. CDI - PIC removed from kitchen and advised all employees to stop its use.
Dec 6, 2023 A 96.5 · 4 violations
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
REPEAT
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw salmon being stored above vegetable stock inside prep unit. CDI: Storage order was rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 beef cooling at a rate of 0F/min, salmon 0.04F/min and shrimp 0.02F/min. All items were cooling inside prep units or sushi case and covered with Saran Wrap. CDI: Items were moved to walk in cooler to cool.
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 .
#35 · Approved thawing methods used −0.5
Repeat violation
REPEAT
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed shrimp, crab and eel inside walk in cooler, and prep units completely thawed while in ROP packaging.
#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 2 damp wiping cloths sitting on cutting boards. CDI: PIC placed wiping cloths in sanitizer.
Jul 11, 2023 A 97.5 · details not yet loaded
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Feb 22, 2023 A 97.5 · details not yet loaded
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Oct 5, 2022 A 95.5 · details not yet loaded
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Aug 3, 2022 A 91 · details not yet loaded
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Feb 1, 2022 A 93 · details not yet loaded
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Sep 30, 2021 A 93.5 · details not yet loaded
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Jun 23, 2021 A 95 · details not yet loaded
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Jan 6, 2021 A 97.5 · details not yet loaded
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Aug 11, 2020 A 98 · details not yet loaded
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Jan 28, 2020 A 95 · details not yet loaded
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Jul 9, 2019 A 93 · details not yet loaded
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Jan 17, 2019 A 97.5 · details not yet loaded
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Aug 10, 2018 A 95 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “SOMI SUSHI” or State ID 2060019262). Inspection type (routine vs. follow-up) is not published in the county's data.