Restaurant · Wake County, NC

Sushi Time

7901 Falls Of Neuse Rd

Last inspected Oct 29, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 97.5

Get the Next Inspection, Free.

We'll email you when Sushi Time has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist

More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Sushi Time last inspected?: The most recent inspection on record was on Oct 29, 2026. The result listed by Wake County Environmental Services was “Score 97.5” (official score 97.5).
Were any violations recorded at the last inspection?: Yes: 6 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 7 inspections on record, from Mar 4, 2024 to Oct 29, 2026.
Has Sushi Time ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Mar 4, 2024.

The Full Inspection History

7 inspections

1 - Inspection

Oct 29, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

6 recorded violations

notedCode 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; A spray bottle of degreaser and a spray bottle of cleaner were stored over the "sanitize" compartment of the 3 compartment sink. Toxic/poisonous materials shall be stored in a manner that prevents the contamination of the establishment's food and supplies. CDI: Spray bottles of cleaner and degreaser moved to "wash" side of 3 compartment sink.

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 3-304.12 (B)Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 (B); Core; Two bowls were stored in the bulk container of sugar. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Only the scoop should remain in the sugar... portioning/measuring utensils without handles may be stored nearby in a clean area. 3-304.12 (F); Core; Spoons in the sushi area were stored in water that temped at 76F. Utensils may be stored in stagnant water as long as the water is maintained at 135F or above. 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

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; The handwashing sink in the men's bathroom is separating from the wall; it needs to be recaulked. All equipment shall be maintained in good repair. Recaulk around the handwashing sink.

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 )Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(C ); Core; Inside of the light shield and the fan guards on the condenser in the walk-in cooler have a buildup of dust; the ceiling of the microwave in the sushi area has debris on it. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean these items 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 5-501.114Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.114; Core; The garbage dumpster is missing its drain plug. Drains in dumpsters shall have drain plugs in place. Have your landlord contact your waste management company for a drain plug.

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 6-401.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-401.11; Core; Employee drinks were stored on the shelf above the resturant's food/supplies in the sushi area. Ensure employee items/belongings are stored in a manner that prevents the contamination of the restaurant's supplies. Store employee food/drinks on bottom shelves.

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 29, 2026 · Original Source

1 - Inspection

Apr 9, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

5 recorded violations

notedCode 3-501.19Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19; Priority Foundation; The sushi rice holders in the sushi area did not have a time stamp. If food is held under time control; the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food was placed. Written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request. CDI- Timestamp added to sushi rice since it was still full and restaurant had just reopened 30 minutes ago.

In Plain English

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

More about other finding

notedCode 3-304.12 (B)Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 (B); Core; A bowl was stored in the bulk container of tempura flour and a spoon was lying flat in a bulk container of salt. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. CDI- Bowl was removed and replaced with a measuring cup; spoon was "dug" into the salt so that the handle remains "up."

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 4-903.11(A)(C)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(A)(C); Core; A box of napkins was stored on the floor. 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. Store napkins on shelving; a pallet; or dolly.

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(C )Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(C ); Core; The inside of the sprayer head at the pre-rinse sink of the dish machine has a buildup of black residue and the fan guards on the condenser in the walk-in cooler have a buildup of dust. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean these items 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 6-305.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-305.11; Core; An employee phone was stored with the bowls over the prep coolers. Lockers or other suitable facilities shall be provided for the orderly storage of employee possessions. Ensure employee items/belongings are stored in a manner that prevents the contamination of the restaurant's supplies.

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 9, 2026 · Original Source

1 - Inspection

Dec 30, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

4 recorded violations

notedCode 5-205.11 (B)Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11 (B); Priority Foundation; A spray bottle was stored on the splash guard of the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- Spray bottle was removed from splash guard.

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

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; Several spraycans of airfreshner were stored on a shelf with teas and above clean plates. Toxic/poisonous materials shall be stored in a manner that prevents the contamination of the establishment's food and supplies. CDI: Airfreshners moved to bottom shelf. (Points not increased due to inspector using the wrong rule during last inspection.)

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 3-304.12 (B)Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 (B); Core; Tongs were laying in the wontons. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. CDI- Tongs were removed and stored in a clean area.

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 6-501.18Cleaning and sanitizing

Official Wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s Notes

6-501.18; The piping under the urinal is soiled. Handwashing sinks; toilets and urinals shall be maintained clean. Clean the underside of the urinal 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, Dec 30, 2025 · Original Source

1 - Inspection

Jul 21, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

5 recorded violations

notedCode 5-205.11 (B)Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11 (B); Priority Foundation; A green wiping cloth was stored on the splash guard of the handwashing sink in the dish area. A handwashing sink may not be used for purposes other than handwashing. CDI- Cloth was removed from splash guard.

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

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; One spray bottle of degreaser was not labeled in the sushi area...Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI: Bottle labeled.

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 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; Several knives were found wedged between the fliptop coolers and a prep table. Food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at the correct frequency. Place in-use utensils on a clean portion of a tray/container and switch out every 4 hours if coming in contact with TCS food. CDI- Knives were removed and washed.

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(C )Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(C ); Core; The ceiling of the microwave in the dish area has stuck on food debris. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. CDI- Microwave was 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

minorCode 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; The ceiling vents in the men and women's bathrooms have a buildup of dust. The physical facilities shall be maintained clean. Clean the floors; walls; and ceilings on a more frequent basis.

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, Jul 21, 2025 · Original Source

1 - Inspection

Jan 6, 2025

Score 97

Official score: 97 · Understand This Area’s Scale

6 recorded violations

notedCode 3-501.19Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19; Priority Foundation; Sushi rice and shrimp/lobster/crab tempura are held on time control in sushi area but time stamp was missing on container of products. Written procedures were available upon request. If food is held under time control; the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food was placed. Written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request. CDI- Foods were prepared within the last 30 minutes and time stamps were added to products during the inspection.

In Plain English

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

More about other finding

majorCode 4-302.12Equipment and utensils

Official Wording

Thermometers provided & accurate

Inspector’s Notes

4-302.12; Priority Foundation; A functional small-diameter food thermometer could not be located during the inspection. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties. VR- EHS will return to verify compliance of this item.

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 6-202.15Pests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-202.15; Core; Rear door equipped with self-closing apparatus but found left propped open during a delivery with a nonfunctional air curtain. If the windows or doors of a food establishment are kept open for ventilation or other purposes; the openings shall be protected against the entry of insects and rodents by: 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; properly designed and installed air curtains to control flying insects; or Other effective means. Repair air curtain or provide alternate effective means.

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 4-903.11(A) and (C)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(A) and (C); Core; Single-service to-go containers found with food-contact side exposed to potential contamination. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Store these items in original packaging or inverted. CDI- Items were inverted during the inspection.

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 4-205.10Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-205.10; Core; A sushi rice sheet machine is being used but is not certified for sanitation. Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used according to manufacturer's instructions; certified/classified for sanitation by an ANSI-accredited program; or meet parts 4-1 and 4-2 of the food code. Replace this machine with one that is sanitation approved (such as by the NSF). PIC says the parts easily disassemble and are sent to be cleaned & sanitized in the dish 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

majorCode 4-302.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-302.14; Priority Foundation; There is no testing kit available in the store for the quat sanitizer solution that is dispensed from the 3-compartment sink. A test kit or other device that accurately measures the concentration in mg/L (ppm) of sanitizing solutions shall be provided. VR- EHS will return to verify compliance of this item.

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, Jan 6, 2025 · Original Source

1 - Inspection

Aug 15, 2024

Score 95.5

Official score: 95.5 · Understand This Area’s Scale

8 recorded violations

minorCode 2-401.11Employee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

2-401.11; Core; Upon entering sushi prep area; a closed employee beverage was found stored on top of the sushi cutting board. An employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. CDI- Employee beverage was relocated without being prompted.

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

majorCode 3-402.12Food source and labeling

Official Wording

Required records available: shellstock tags; parasite destruction

Inspector’s Notes

3-402.12; Priority Foundation; Sushi on menu is offered raw or undercooked. Facility has two fish suppliers (True World Foods and Wismettac). Facility has parasite destruction letter for True World Foods but could not locate the letter from Wismettac. Proper parasite destruction documentation must be provided by fish suppliers and maintained in facility for review. VR- EHS will verify correction of this violation by 8/22/2024. See additional notes below.

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

majorCode 3-501.19Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19; Priority Foundation; Sushi rice and shrimp tempura are held on time control; according to employee working the sushi area. Time stamp was missing on container of products and written procedures could not be located. If food is held under time control; the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food was placed. Written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request. CDI- EHS educated PIC and TPHC template was emailed to facility to be completed for rice and shrimp. Keep these written procedures on-site. Time stamp was added to sushi rice. Shrimp tempura was voluntarily discarded.

In Plain English

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

More about other finding

minorCode 3-501.13Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13; Core; Vacuum sealed packages of salmon thawing in the walk-in cooler were still thawing in the original sealed package. Reduced oxygen packaged fish indicating that it shall be kept frozen shall be removed from the reduced oxygen environment prior to thawing under refrigeration or immediately upon completion of its thawing. Open individual packages prior to thawing.

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

minorCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; Several knives were found wedged between equipment on the cook line. Food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at the correct frequency. Place in-use utensils on a clean portion of a tray/container and switch out every 4 hours if coming in contact with TCS food. CDI- Knives were removed and washed without being prompted.

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 4-502.13Equipment and utensils

Official Wording

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

Inspector’s Notes

4-502.13; Core; Ice cream tub being reused to store crab wontons in reach-in. Ice cream containers are being washed and reused. 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

minorCode 4-205.10Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-205.10; Core; A sushi rice sheet machine is being used but is not certified for sanitation...Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used according to manufacturer's instructions; certified/classified for sanitation by an ANSI-accredited program; or meet parts 4-1 and 4-2 of the food code. Replace this machine with one that is sanitation approved (such as by the NSF). PIC says the parts easily disassemble and are sent to be cleaned & sanitized in the dish 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

minorCode 6-305.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-305.11; Core; Several employee phones (charging) and purses observed on shelving holding single-service items facility products in the sushi prep area. Lockers or other suitable facilities shall be provided for the orderly storage of employee possessions. Designate a better area 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, Aug 15, 2024 · Original Source

1 - Inspection

Mar 4, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

3 recorded violations

minorCode 3-501.13Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13 ; Core; Vacuum sealed packages of salmon thawing in the walk-in cooler were not open...Reduced oxygen packaged fish indicating that it shall be kept frozen shall be removed from the reduced oxygen environment prior to thawing under refrigeration or immediately upon completion of its thawing. CDI: Education given. Holes poked in packages.

In Plain English

More about food kept at an unsafe temperature

minorCode 4-205.10Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

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 7-208.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-208.11; Pain relievers and a pack of cigs were stored on a shelf above wrapped; dry goods in the prep area...First aid supplies shall be stored in a kit/container that is located to prevent the contamination of food; equipment; utensils; linens; and single-service articles. CDI: Items relocated.

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

Official record from Wake County Environmental Services, Mar 4, 2024 · Original Source