Restaurant · Wake County, NC

Sushi Iwa

4101 Grace Park Drive

Last inspected Oct 14, 2026 · View Map ↗ · Compare ↗

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Score 97

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Sushi Iwa last inspected?: The most recent inspection on record was on Oct 14, 2026. The result listed by Wake County Environmental Services was “Score 97” (official score 97).
Were any violations recorded at the last inspection?: Yes: 5 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Feb 6, 2025 to Oct 14, 2026.
Has Sushi Iwa ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Feb 6, 2025.

The Full Inspection History

4 inspections

1 - Inspection

Oct 14, 2026

Score 97

Official score: 97 · Understand This Area’s Scale

5 recorded violations

notedCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Observed container of cracked raw shell eggs above RTE sauces and soups on the line. Observed ramekins of raw fish eggs above cooked eel and precooked shrimp in separate reach in coolers.. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. EHS rearranged storage hierarchy.

In Plain English

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

More about other finding

notedCode 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Observed dried residue on a few metal mixing bowls stored as clean above 3 comp sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items washed.

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 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Observed cooked soft shell crab; vegetable tempura; meatballs; and dumplings prepared on dates prior with labels 10/14/26. Observed peanut sauce; housemade soups with date marking 9-5-26 through 9/26/26. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.

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 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Observed beach sanitizer 0PPM inside bucket. Chlorine shall register 50-200PPM. Solution replaced.

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 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; Observed ice buildup under fan inside walk in freezer. Observed standing water holding inside reach in cooler that is not in use. Equipment shall be maintained in a state of repair and condition that meets the requirements. Repair or replace equipment.

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 14, 2026 · Original Source

1 - Inspection

May 11, 2026

Score 96

Official score: 96 · Understand This Area’s Scale

6 recorded violations

notedCode 3-301.11Employee health and hygiene

Official Wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s Notes

3-301.11; Priority Foundation; Observed team member place fried dumplings into clam shell container with bare hands. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment-Item discarded. manager provided training- team member washed hands and donned gloves.

In Plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Seafood salad contiaining raw tuna was stored uncovered above RTE cheese inside reach in at sushi station. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.

In Plain English

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

More about other finding

notedCode 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Team member began slicing a box of raw chicken; then changed tasks and left the sitting at room temperature holding above 41F. Observed tofu; white sauce; and ranch inside cold top station holding at 51F. Reach in holding at 41F. TCS food shall be held at 41F or below. Items discarded.

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 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Observed general tso chicken; cooked scallops; rice noodles. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed. Items placed in walk in.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-304.13Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-304.13; Core; Observed fried vegetables wrapped inside wiping cloth inside reach in cooler. Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new customer. Item removed. Refrain from using paper towels; food grade deli paper may be used.

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 5-205.15Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-205.15; Core; Observed leak at mop sink. A plumbing system shall be: (A) Repaired according to law and (B) Maintained in good repair. Repair pipe.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, May 11, 2026 · Original Source

1 - Inspection

Jan 5, 2026

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

6 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; Observed dried residue on a few knives stored as clean on magnet. Observed buildup of black residue inside seafood prep sink and drain board. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items washed.

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 3-501.17Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17; Priority Foundation; Observed cooked crab; cooked scallops in mayo; open container of heavy cream; open container of kimchi; open pacakge of bean sprout; rice noodles; and wontons holding without date marking. Observed a few containers of tofu; cut tomatoes held with incorrect date marking 12/3 though 12/5. All items dated correctly during inspection. Ready to eat ; Potentially hazardous food (Time/temperature for food safety food )prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.

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 3-501.19Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19; Priority Foundation; Observed fried soft shell crab; fried sweet potatoes; and fried tempura shrimp holding at room temperature during lunch without times stamps or procedures. Written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request. ; If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less; or 7 C (45 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control- item voluntarily discarded. Time holding document emailed to Owner.

In Plain English

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

More about other finding

notedCode 7-204.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-204.11 ; Priority; Observed sanitizer residual greater than 200PPM inside bucket. Observed chorine sanitizer residual greater than 200PPM. Chlorine sanitizer shall register 50-200PPM. solution diluted to 200PPM.

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Observed cooked mushrooms; cooked chicken; ground chicken cooling inside tightly covered and/ or deep containers. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed.

In Plain English

More about food kept at an unsafe temperature

notedCode 4-901.11Equipment and utensils

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-901.11; Core; Observed standing water inside several bowls stored as clean on drying racks. Clean equipment and utensils shall be stored as specified under of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. Arrange equipment to ensure air drying.

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

Official record from Wake County Environmental Services, Jan 5, 2026 · Original Source

1 - Inspection

Feb 6, 2025

Score 97

Official score: 97 · Understand This Area’s Scale

4 recorded violations

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw tuna stored above ready-to-eat (RTE) foods in sushi prep cooler. Repackaged raw beef stored RTE foods in walk-in freezer. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI - foods properly arranged during inspection.

In Plain English

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

More about other finding

notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Several Time/Temperature Control for Safety (TCS) foods that are RTE stored without a date; including fried chicken; chicken tempura; shrimp tempura; and beef bone. TCS foods that are RTE shall be date marked not to exceed a 7 day hold. CDI - dates known and affixed during inspection. 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) - Coconut curry contains TCS ingredients; however held beyond a 7 day hold. TCS foods that are RTE shall not exceed a 7 day hold. CDI - coconut curry voluntarily discarded by PIC.

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 3-501.15 Cooling Methods (Pf) Fried chicken cooling on speed rack at room temperature. Cooked rice cooling in a deepFood temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15 Cooling Methods (Pf) Fried chicken cooling on speed rack at room temperature. Cooked rice cooling in a deep; tightly sealed bowl. Foods shall be cooled using rapid cooling equipment and by placing foods in thin portions; in shallow containers that loosely covered or left uncovered if protected from overhead contamination. CDI - chicken moved to walk-in cooler and rice left loosely covered.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14 Wiping Cloths; Use Limitations (C) Wet wiping cloths stored on counters throughout kitchen. When not in use; wet wiping cloths shall be stored in sanitizer at the appropriate concentration. Ensure wet wiping cloths are properly stored.

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 6, 2025 · Original Source