Restaurant · Wake County, NC

Taki Sushi

2701 Lawnview Ln

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

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Score 96.5

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

Quick Answers

When was Taki Sushi last inspected?: The most recent inspection on record was on Oct 5, 2026. The result listed by Wake County Environmental Services was “Score 96.5” (official score 96.5).
Were any violations recorded at the last inspection?: Yes: 7 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 3 inspections on record, from Jan 14, 2026 to Oct 5, 2026.
Has Taki Sushi ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Jan 14, 2026.

The Full Inspection History

3 inspections

1 - Inspection

Oct 5, 2026

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

7 recorded violations

notedCode 4-502.13 (A)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-502.13 (A); Core; Observed a plastic seaweed container being reused to store tuna. Single-service articles may not be reused. Discontinue use of these containers for food storage. Discard or recycle when empty.

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 4-501.114 (C)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114 (C); Priority; Quat sanitizer in three compartment sink measured over 400ppm. A quaternary ammonium sanitizer shall have a minimum temperature of 75F and a concentration indicated by the manufacturer's directions. CDI- quat was diluted to appropriate concentration. Point taken under item #28 and proper use of toxic material.

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; A container of boiled eggs from 9/19 was observed in the reach-in cooler. Ready-To-Eat Time / Temperature Control for Safety (TCS) food shall be kept no longer than 7 days in refrigeration. The day of preparation shall count as day 1. CDI- eggs voluntarily discarded. All other date marking observed compliant. Full points may be taken for repeat violations.

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 3-501.19 (B)Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19 (B); Priority Foundation; Sushi rice held on Time as a Public Health Control (TPHC) did not have a time label. If TPHC is used for up to a maximum of 4 hours; the food shall be identified to indicate the time that is 4 hours past the time when the food is removed from temp control. CDI- sushi rice voluntarily discarded. EHS educated employee on proper use of TPHC. Facility has written TPHC procedures. Ensure rice is marked for each 4 hour batch. No points taken today.

In Plain English

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

More about other finding

notedCode 7-202.12Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-202.12; Priority; Quat sanitizer in three compartment sink was observed well over 400ppm. Manufacturer label states 200-400ppm for food-contact surfaces. Poisonous or toxic materials shall be used according to law and this code and manufacturer's directions included in labeling. CDI- quat was diluted to appropriate concentration.

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 3-501.13 (E)Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13 (E); Core; Observed thawed ROP tuna sealed in its original packaging in the reach-in cooler. Reduced oxygen packaged (ROP) 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. CDI- packs of tuna cut open.

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 3-304.14 (E)Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14 (E); Core; Wiping cloth bucket stored above dry ingredients like sugar and corn starch containers. Containers of sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food; equipment; utensils; and single-service articles. CDI- bucket relocated. Full point may be taken for repeat violations.

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 5, 2026 · Original Source

1 - Inspection

Jun 29, 2026

Score 93

Official score: 93 · Understand This Area’s Scale

10 recorded violations

notedCode 5-205.11 (B)Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11 (B); Priority Foundation; A pack of tuna was observed thawing under running water in the handwash sink at sushi prep area upon arrival. A handwashing sink may not be used for purposes other than handwashing. CDI- tuna was removed from sink and placed inside cooler. 6-301.11; Priority Foundation; No soap was available at sushi prep handwashing sink. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI- soap replaced.

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 separated & protected

Inspector’s Notes

3-302.11(A)(1); Priority; Raw; whole shell eggs were stored above vegetables in the walk-in cooler. Quail eggs were stored above root vegetable in the reach-in cooler. Protect food from cross contamination by separating raw animal foods during storage; preparation; holding; and display from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- eggs relocated in both locations. 3-302.11(A)(4); Core; Large ice cube tray was observed in the sushi freezer uncovered. Store food in packages; covered containers; or wrappings (unless cooling) to protect from contamination. PIC placed plastic wrap over ice cube tray.

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; A container of tofu that was previously in an ice bath was observed at 60F. Ice had melted and water was no longer cold enough in container to keep proper temperature. Salmon and tuna on a plate were stored above the refrigerated compartment of the sushi fliptop cooler and measured 43 - 45F. Hold TCS foods in refrigeration at 41F or below. CDI- fish was moved to reach-in portion of cooler and tofu was placed in freezer to flash cool.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; A container of cooked potato from 6/22 was observed in the reach-in cooler. Ready-To-Eat Time / Temperature Control for Safety (TCS) food shall be kept no longer than 7 days in refrigeration. The day of preparation shall count as day 1. CDI- potato voluntarily discarded. All other date marking observed compliant. No points taken today.

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 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; Spray bottles of degreaser were observed without labels. Clearly and individually label working containers of poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies. CDI- labels added. Full points may be taken for repeat violations.

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 3-305.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11; Core; Bags of onions were stored under the pipe leading to the hot water heater. A pack of tuna was observed in the handwashing sink basin upon arrival. Food shall be protected from contamination by storing the food in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI- onions moved to a better location. Fish was removed from handwashing sink. Do not place food in a handwashing sink.

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 3-304.14 (E)Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14 (E); Core; Wiping cloth bucket stored above dry ingredients like sugar and sauce bottles. Containers of sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food; equipment; utensils; and single-service articles. CDI- bucket relocated. No point taken today.

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 3-302.15Other

Official Wording

Washing fruits & vegetables

Inspector’s Notes

3-302.15; Core; A cucumber was cut through its plastic packaging and avocados about to be cut on the makeline still had produce stickers on the skin. Wash fruits and vegetables prior to use and remove any stickers or wrappings. CDI- discussed proper washing of fruits and vegetables with PIC. Avocado was sent to be washed and stickers removed. Full point will be taken on next inspection for repeat violations.

In Plain English

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

More about other finding

notedCode 4-302.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-302.14; Priority Foundation; No testing kit was available to test Quat sanitizer in three compartment sink. Provide a test kit that accurately measures sanitizer concentrations. CDI- provided some Quat testing paper and PIC placed an order with AutoChlor.

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 5-205.15Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-205.15; Core; Handwashing sink faucet at the cookline is leaking at the base when turned on. Maintain a plumbing system in good repair. Reapir faucet.

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, Jun 29, 2026 · Original Source

1 - Inspection

Jan 14, 2026

Score 97

Official score: 97 · Understand This Area’s Scale

6 recorded violations

notedCode 2-103.11(O)Permits, training, and postings

Official Wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s Notes

2-103.11(O); Priority Foundation; No employee health policy/reporting agreements available for review. Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure to PIC. CDI- provided educational material and Form 1-B. No points taken today. (First inspection since opening).

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 2-501.11Other

Official Wording

Procedures for responding to vomiting & diarrheal events

Inspector’s Notes

2-501.11; Priority Foundation; No bodily fluid clean-up procedure available for review. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI- educational material provided. No point taken.

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)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1); Priority; Rice in the hot holding unit was observed between 113 and 117F. Maintain TCS foods in hot holding at 135F or above. CDI- rice was reheated on the stove for continued hot holding.

In Plain English

More about food kept at an unsafe temperature

notedCode 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; Spray bottles of sanitizer and degreaser were observed without labels. Label working containers of toxic materials such as cleaners and sanitizers taken from bulk supplies. CDI- labels added.

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 3-501.13 (E)Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13 (E); Core; Observed thawed ROP salmon sealed in its original packaging in the reach-in cooler. Reduced oxygen packaged (ROP) 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. CDI- packs of salmon cut open.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-302.15Other

Official Wording

Washing fruits & vegetables

Inspector’s Notes

3-302.15; Core; A cucumber was cut through its plastic packaging and stored in the reach-in cooler. Wash fruits and vegetables prior to use and remove any stickers or wrappings. CDI- discussed proper washing of fruits and vegetables with PIC. No point taken