A94.5

WASABI SUSHI

11025 CAROLINA PLACE PY, UNIT K5524, Pineville, NC 28134

Food Stands · NC permit/State ID 2060022566

Latest gradeA (94.5)

Last inspectedAug 20, 2026

Inspections on record42

On record sinceSep 17, 2013

Score history

Sep 17, 2014Higher is betterAug 20, 2026

Inspections & violations

Aug 20, 2026 A 94.5 · 7 violations

Inspector comments: -All seafood served undercooked are farm raised or exempt species of tuna; no parasite destruction letters required. -EHS observed flavoring additives for tea and beverages not previously onsite and verified approved/GRAS; honey dew powdered, mango powder.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.14 Post a handwash sign at each handsink. Observed no hand wash signage at hand sink. CDI- Signage provided by EHS. (-0)

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine bleach over 200ppm inside sanitize basin of 3 comp sink, about to be used to sanitize empty rice container. CDI- Sink drained, refilled to 100ppm. EHS verified operator test strips. (-0)

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

REPEAT. 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). Observed no date marks on house made spicy mayo and steamed shrimp cooling from this afternoon labeled 08/17. CDI- EHS confirmed prep date and PIC date marks items accurately. Shrimp was placed in new container and also date marked. (-3)

#37 · Food properly labeled: original container

Corrected during inspection

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 unlabeled squeeze bottles of soy sauce and salt/pepper shaker at sushi make top. CDI- PIC labels all items with name. (-0)

#45 · Single-use & single-service articles: properly stored & used −0.5

Corrected during inspection

4-502.13 Single-use and single-service articles cannot be reused. Observed single service plastic container labeled 08/17 filled with streamed shrimp cooling from this afternoon. PIC’s were informed that single service articles cannot be reused, and must be disposed with each batch. CDI- Container disposed of, shrimp put into new container with proper date mark. (-0.5)

#48 · Warewashing facilities: installed, maintained & used; test strips −1

Corrected during inspectionRepeat violation

REPEAT. 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed substantial accumulation of white residue inside basins of 3 comp sink, which are used for ware-washing and food prep. EHS advised PIC’s to increase cleaning frequency as needed, and sanitize the basins so they are clean to sight and touch when used for ware-washing or food preparation. CDI- Basins emptied, washed, rinsed, sanitized. (-1)

#49 · Non-food contact surfaces clean −1

Repeat violation

REPEAT. 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 accumulated food debris and residue on outside of mini cooler. Increase cleaning frequency. (-1)

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Apr 22, 2026 A 96.5 · 5 violations

Inspector comments: 4 hour TPHC used for prep-counter stored shrimp sauce bottles.

#23 · Proper date marking & disposition −1.5

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). Observed roe, tiger shrimp, and crab sticks prepped yesterday in display cases without date marks. Also observed shrimp sauce cooling from ambient without date marks. CDI- EHS confirmed prep dates and PIC dated all items 04/21, and shrimp sauce 04/22. (-1.5)

#41 · Wiping cloths: properly used & stored −0.5

Corrected during inspection

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed cloudy sanitizer solution with grime build up on inside of bucket where wiping cloths are stored. CDI- Bucket washed, rinsed, sanitized, and unsoiled wiping cloths placed inside. (-0.5) 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sani-bucket with wiping cloths stored on floor of cabinet under hand and dump sinks. CDI- Bucket brought off floor onto prep top. EHS advises getting a riser or other small platform for storing bucket at least 6 inches off the floor.

#48 · Warewashing facilities: installed, maintained & used; test strips −0.5

Corrected during inspection

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed build up of residue and debris inside 3 compartment sink basins, which are also used to prep foods. Rice in large container is set in 3 compartment sink for acidification (for flavor only, no HACCP or extended TPHC) prior to returning to crockpot for hot holding. Sinks must be maintained clean and sanitized regularly to prevent contamination. CDI- Sink basins washed, rinsed, sanitized. (-0.5)

#49 · Non-food contact surfaces clean −1

Repeat violation

REPEAT. 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 grease and other residue on outside and inner racks of mini beverage cooler across from display cases. Increase cleaning frequency. (-1)

#55 · Physical facilities installed, maintained & clean

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 substantial build up of dirt and debris on floor, especially beneath sinks where chemicals are stored. Deep clean at earliest opportunity and maintain with greater frequency. (-0)

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Nov 17, 2025 A 99.5 · 3 violations

Inspector comments: Rice acidified for flavor; no extended TPHC is used onsite, no variance required. All seafood served raw is farm raised or exempt species of tuna.

#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). Observed steamed shrimp and crab salad in lowboy which PIC states were prepped and cooled yesterday, without date marks. CDI- PIC labels items with prep date. (-0)

#35 · Approved thawing methods used

Corrected during inspection

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed slacking shrimp in bus tub on prep counter. CDI- PIC returns to cooler. (-0)

#49 · Non-food contact surfaces clean −0.5

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 food debris and dark residue build up on outer surfaces, gaskets, and inner racks of lowboy across from the display cases. Increased cleaning frequency is advised. (-0.5)

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Jul 17, 2025 A 98 · 2 violations

Inspector comments: -Conversations with PIC revealed microwave is used for thawing portions of yellowfin tuna for individual orders. EHS reviews proper thawing methods with PIC and explains that thawing under refrigeration or water that is below 70F are the compliant methods of thawing. -No seafood requiring parasite destruction letter observed. Salmon and white fish are farm raised, species of tuna are exempt. -Owner expressed desire to close establishment within the calendar year. EHS will assess facility status at next inspection.

#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 mayo based sauce in squeeze bottle on prep top at 48F. CDI- PIC rapidly cools sauce in cooler. EHS explains TPHC procedure and suggests its usage going forward for TCS sauces in frequent use. (-1.5) TPHC procedures: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english

#35 · Approved thawing methods used −0.5

Corrected during inspectionRepeat 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 thawing tuna in sealed ROP package inside lowboy. CDI- PIC opens packaging. EHS reviews proper thawing methods with PIC. See comment. (-0.5)

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Mar 10, 2025 A 98.5 · 2 violations

#16 · Food-contact surfaces: cleaned & sanitized −1.5

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed dried food residue in microwave.

#35 · Approved thawing methods used

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 tuna thawing in vacuum package. CDI, package opened to remove from reduced oxygen vacuum packaged environment.

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Jan 3, 2025 A 99 · 2 violations

#23 · Proper date marking & disposition

Corrected during inspection

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open container of eel not date marked but opened yesterday according to PIC. CDI, eel date marked. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#37 · Food properly labeled: original container −1

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 of flour, sesame seeds, eel sauce not labeled.

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Jul 15, 2024 A 98 · 3 violations

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure - Observed microwave with dried food soil.

#35 · Approved thawing methods used

Corrected during inspection

#39 · Contamination prevented during food preparation, storage & display −2

Repeat violation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauce containers stored on ground and food ingredients on bottom shelf less than 6 inches from the ground. Repeat.

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Mar 6, 2024 A 99 · 2 violations

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed chlorine sanitizer testing below 50 ppm chlorine. CDI, sanitizer refilled to required concentration. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

#39 · Contamination prevented during food preparation, storage & display −1

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open containers of soy sauce stored on ground in storage room.

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Nov 8, 2023 A 100 · 0 violations

No violations were recorded for this inspection.

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Jul 11, 2023 A 97 · 2 violations

#15 · Food separated & protected −3

Corrected during inspectionRepeat violation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed loosely wrapped raw chicken stored over sealed package of raw sushi tuna in reach in freezer. REPEAT. CDI - PIC rearranged food storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 wet wiping cloth on counter. CDI - PIC placed cloth in sanitizer.

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Apr 12, 2023 A 97 · 2 violations

#15 · Food separated & protected −1.5

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 salmon and raw spicy salmon stored over bottles of sauce in low reach in. CDI - PIC rearranged food storage. For more information on food storage order please visit: http://meck.co/FoodSafety

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked eel, imitation crab, and cream cheese in display case with no date mark. CDI - PIC added date mark since packages were opened two days ago. For more information, please visit: http://meck.co/FoodSafety 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 .

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Feb 15, 2023 A 99.5 · 2 violations

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Corrected during inspection

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P. Observed plastic shopping bag used to store dry goods. CDI - EHS educated and product voluntariy discarded. -0.5-

#56 · Meets ventilation & lighting requirements; designated areas used

Corrected during inspection

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on prep counter. CDI - Cell phone removed. -0-

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Nov 10, 2022 A 98 · details not yet loaded