Restaurant · Wake County, NC

Mizu Sushi Steak Seafood

10750 Wakefield Commons Dr

Last inspected Oct 21, 2026 · View Map ↗ · Compare ↗

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Score 98

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Mizu Sushi Steak Seafood last inspected?: The most recent inspection on record was on Oct 21, 2026. The result listed by Wake County Environmental Services was “Score 98” (official score 98).
Were any violations recorded at the last inspection?: Yes: 4 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 6 inspections on record, from Feb 27, 2024 to Oct 21, 2026.
Has Mizu Sushi Steak Seafood ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Feb 27, 2024.

The Full Inspection History

6 inspections

1 - Inspection

Oct 21, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

4 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11(A); Priority Foundation; A few knives stored as clean on magnetic strip were slightly soiled with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Knives were sent to warewashing area to be properly cleaned and sanitized.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3-501.13Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13; Core; Packages of raw seabass found in reduced oxygen packaging thawed without oxygen introduced. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. CDI- Employee cut holes in the packages.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13; Core; Cleaning needed on shelving throughout kitchen. Cleaning needed on gas pipes behind cooking equipment on the makeline to remove the accumulated grease and food debris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these areas more frequently. *Full points assessed for repeat violation.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-501.110Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-501.110; Core; Employee belongings (purse/jacket) found stored on shelving commingling with facility items. Lockers or other suitable facilities shall be used for the orderly storage of employee items and other possessions. Designate a better location for employee belongings.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Oct 21, 2026 · Original Source

1 - Inspection

Feb 24, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

4 recorded violations

notedCode 3-501.13Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13; Core; Packages of fish found in reduced oxygen packaging thawed without oxygen introduced. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. CDI- Employee cut holes in the packages.

In Plain English

More about food kept at an unsafe temperature

notedCode 4-502.13Equipment and utensils

Official Wording

Single-use & single-service articles: properly stored & used

Inspector’s Notes

4-502.13; Core; Bulk seaweed salad containers are still being reused to store food. Single-service and single-use articles may not be reused. Do not reuse these containers.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-101.19Cleaning and sanitizing

Official Wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s Notes

4-101.19; Core; Absorbent wooden slab found under microwave on metro shelving in kitchen. Nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. PIC is in the process of finding another material to replace the wood.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13; Core; Shelving in walk-in cooler needs cleaning to remove the accumulated food residue. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these areas more frequently. *Points not increased due to this being a different violation under the same code.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Feb 24, 2026 · Original Source

1 - Inspection

Oct 17, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

5 recorded violations

notedCode 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation; At the start of the inspection; the handwashing sink in the kitchen was being used to rinse off cooked noodles in a straining basket. A handwashing sink may not be used for purposes other than handwashing. CDI- Action was stopped and both employee and PIC were educated on requirement.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-601.12; Core; Facility has escolar identified as white tuna on the main menu. There are specific names that each fish is allowed to be called and still be honestly presented. Escolar can also be called oilfish; but it may not be called white tuna. Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. Please make adjustments to the menu or the dish.

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 4-502.13Equipment and utensils

Official Wording

Single-use & single-service articles: properly stored & used

Inspector’s Notes

4-502.13; Core; Several bulk seaweed salad containers are being reused to store food. Single-service and single-use articles may not be reused. Do not reuse these containers.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-101.19Cleaning and sanitizing

Official Wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s Notes

4-101.19; Core; Absorbent wood slab found under microwave on metro shelving in kitchen. Nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. Replace wood with material that meets this requirement.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13; Core; Floor fan by the cook line has a heavy accumulation of grease and dust. Interior of the 3 door reach-in freezer needs cleaning at the bottom to remove the food debris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these areas more frequently.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Oct 17, 2025 · Original Source

1 - Inspection

Nov 14, 2024

Score 98

Official score: 98 · Understand This Area’s Scale

6 recorded violations

notedCode 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation; The handwashing sink in the beverage station had a bottle brush in it. Handwashing sinks shall only be used for handwashing. CDI- The bottle brush was removed.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-307.11; Bowls of food were sitting directly on foods in the prep/fliptop cooler. Food shall be protected from all sources of contamination. CDI - Bowls relocated to bottom section of cooler; all foods in the top section will be cooked.

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Several wet wiping cloths found stored in several areas including on prep surfaces. Wiping cloths shall be stored clean and dry or in sanitizer. Store wet/damp wiping cloths in sanitizer buckets or dirty linens area.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; The ice cream scoop used for scooping rice was stored in stagnant water that does not temp at 128F. Utensils may be stored in stagnant water if the water is maintained at 135F or above and the container is frequently cleaned. CDI - Water was replaced and now temps at 148F.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; The floor fan by the cookline has a buildup of dust and debris. Non-food contact surfaces of equipment shall be cleaned as often as necessary ot prevent a buildup of soil residues. Clean the fans more frequently.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-201.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-201.11; Core; One of the light shields is partially detached and hanging above a prep sink. Floors; walls and ceilings shall be smooth and easily cleanable. Repair light shield. **Points not taken due to this being a different violation under the same rule.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Nov 14, 2024 · Original Source

1 - Inspection

Jun 28, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

6 recorded violations

majorCode 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation; The handwashing sink in the beverage station had a coffee pot in it. Handwashing sinks shall only be used for handwashing. CDI- Coffee pot was removed.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; The ice cream scoop was stored in stagnant water that does not temp above 74F. Utensils may be stored in stagnant water if the water is maintained at 135F or above and the container is frequently cleaned. CDI - Water was discarded.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; The black fan attached to the wall in the appetizer preparation area as well as the floor fan by the cookline have a buildup of dust and debris. Non-food contact surfaces of equipment shall be cleaned as often as necessary ot prevent a buildup of soil residues. Clean the fans more frequently.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 5-501.16Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.16; Core; There was not a trashcan in the area near the handwashing sink in the tempura area. Handwashing sinks supplied with papertowels require a trashcan for their disposal. CDI - A trashcan was put at this handwashing sink.; 5-501.115; Core; The drain plug is missing from the garbage dumpster. Dumpsters with drains require a drain plug. Have landlord contact your waste management company for a replacement (notify your landlord by text or email so that you have a record of this.)

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode 6-201.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-201.11; Core; The baseboard is separating from the wall near the walk-in cooler and prep sinks. Floors; walls and ceilings shall be smooth and easily cleanable. Repair baseboard.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 6-501.110Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-501.110; Core; An employee's phone and keys were stored with the dishes and sauces in the sushi area. Lockers or other suitable facilities shall be used for the orderly storage of employee belongings. Ensure employee belongings are stored on bottom shelves and separate from the restaurant's food and supplies. ; 6-403.11; Core; Employee food was stored above and mixed in with the restaurant's food in the 3 door freezer and walk-in cooler. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and drinks.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Jun 28, 2024 · Original Source

1 - Inspection

Feb 27, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

criticalCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Raw fish; shrimp found stored over several containers of ready to eat sauces. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: PIC rearranged items.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; Bottom of the back reach in freezer found to need a small amount of cleaning. Non-food contact surfaces shall be maintained clean. Improvement noted. Continue working on cleaning.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Feb 27, 2024 · Original Source