Restaurant · Wake County, NC

Sushi Nine

3812 Western Blvd

Last inspected Oct 5, 2026 · View Map ↗ · Compare ↗

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Score 99

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

Quick Answers

When was Sushi Nine last inspected?: The most recent inspection on record was on Oct 5, 2026. The result listed by Wake County Environmental Services was “Score 99” (official score 99).
Were any violations recorded at the last inspection?: Yes: 2 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 8 inspections on record, from Feb 2, 2024 to Oct 5, 2026.
Has Sushi Nine ever been closed by the health department?: No closure appears in the 8 inspection records we hold for this business. The earliest is dated Feb 2, 2024.

The Full Inspection History

8 inspections

1 - Inspection

Oct 5, 2026

Score 99

Official score: 99 · Understand This Area’s Scale

2 recorded violations

notedCode 6-501.111Pests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-501.111; Core; Few live flies in dry storage area of kitchen. Premises shall be maintained free of pests. CDI: Facility has routine pest control and will contact their representative.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode 3-305.11 Food Storage-Preventing Contamination from the Premises: A) Except as specified in par. (B) and (C) of this sectionContamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11 Food Storage-Preventing Contamination from the Premises: A) Except as specified in par. (B) and (C) of this section; FOOD shall be protected from contamination by storing the FOOD: (3) At least 6 inches above the floor. Few boxes of food from a delivery the day prior were observed still stored on the floor inside walk-in freezer. CDI: PIC removed boxes from the floor and stored them appropriately.

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

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

1 - Inspection

Mar 9, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

notedCode —Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. (P): All TCS food items inside a double-door prep cooler are holding above 41F (see chart). CDI: Cooler taken offline and food left overnight inside cooler was discarded. Food placed in cooler this morning was moved to walk-in cooler to return to temperature.

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 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; Air curtain on walk-in cooler door is damaged and needs replacing. Equipment shall be maintained in a state of good repair.

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, Mar 9, 2026 · Original Source

1 - Inspection

Sep 29, 2025

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

2 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11; Core; Dark residue build-up inside kitchen ice machine and serving ice machine. Equipment such as ice machines shall be frequently cleaned. Please have ice machine cleaned.

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; Two gaskets split down the middle on service line reach-in; two gaskets on make like are torn. Equipment shall be maintained in a state of good repair.

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, Sep 29, 2025 · Original Source

1 - Inspection

May 19, 2025

Score 99

Official score: 99 · Understand This Area’s Scale

3 recorded violations

notedCode 3-501.13 (A)Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13 (A); (B); (C ) Use approved thawing methods. (Pf) Several packages of frozen shrimp thawing in standing water above 70°F. Thawing shall be accomplished either 1) under refrigeration or 2) under cold running water at 70° or below. CDI: Shrimp taken to walk-in cooler to finish thawing. Remember that the ground water temperature raises in the warmer months; cold water from faucet reading 75°F today.

In Plain English

More about food kept at an unsafe temperature

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; Two gaskets split down the middle on service line reach-in. Equipment shall be maintained in a state of good repair.

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 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

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. Hood vent system under grill line is in need of 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, May 19, 2025 · Original Source

1 - Inspection

Dec 6, 2024

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

2 recorded violations

notedCode —Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing (Pf): Two long chef knives stored inside sushi prep hand sink. Handwashing sinks may not be used for any purpose other than handwashing. CDI: Knives removed. PIC reminded sushi staff not to store anything inside the handwashing sinks.

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-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11; Core; Minor residue inside kitchen ice machine. Equipment such as ice machines shall be frequently cleaned. Repeat Violation. Please have ice machine cleaned.

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, Dec 6, 2024 · Original Source

1 - Inspection

Aug 5, 2024

Score 98

Official score: 98 · Understand This Area’s Scale

4 recorded violations

majorCode 4-602.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11; Core; Minor residue inside service station ice machine. Equipment such as ice machines shall be frequently cleaned. CDI: Ice machine put on schedule to be detail cleaned.; 4-601.11 (A); Priority Foundation; While improvement from last inspection; there are still a few date-marking/labeling stickers left on dishes stored as clean in dish rack. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Stickers removed.

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 6-501.111Pests

Official Wording

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, Apr 23, 2024 · Original Source

1 - Inspection

Feb 2, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

minorCode 3-305.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11; Core; Walk-in cooler shelving is not clean; especially in the designated sushi area to the left of the door. Remove shelves for effective cleaning. Maintain food storage areas free of visible microbial growth. Some shelves were removed during today's inspection to start the cleaning.

In Plain English

More about food not protected from contamination

minorCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; One Knife is stored at the handwashing sink where employees are actively working with food. Handwashing sink shall be used only for handwashing. No utensils should be at the handwashing sink to prevent contamination to the utensil. Knife was taken to the dish washing area for cleaning and sanitizing.