Mobile Food · Wake County, NC

Tombachi Restaurants (Wcid #889)

2161 S Wilmington St

Last inspected Oct 20, 2026 · View Map ↗ · Compare ↗

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Score 99.5

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

Quick Answers

When was Tombachi Restaurants (Wcid #889) last inspected?: The most recent inspection on record was on Oct 20, 2026. The result listed by Wake County Environmental Services was “Score 99.5” (official score 99.5).
Were any violations recorded at the last inspection?: Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 5 inspections on record, from Feb 17, 2024 to Oct 20, 2026.
Has Tombachi Restaurants (Wcid #889) ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Feb 17, 2024.

The Full Inspection History

5 inspections

1 - Inspection

Oct 20, 2026

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

1 recorded violation

minorCode —Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13 Nonfood Contact Surfaces (C) Food debris in base of reach in cooler. Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC advised to increase 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, Oct 20, 2026 · Original Source

1 - Inspection

Sep 18, 2025

Score 100

Official score: 100 · Understand This Area’s Scale

0 recorded violations

No violations recorded in this inspection.

Official record from Wake County Environmental Services, Sep 18, 2025 · Original Source

1 - Inspection

Dec 19, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

notedCode 7-201.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11; Priority; Observed a bottle of sanitizer and a bottle of fantastik (brand name) disinfectant chemical stored over aluminum foil and plastic wrap. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI- bottles moved to lower shelf.

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

majorCode 4-302.12Equipment and utensils

Official Wording

Thermometers provided & accurate

Inspector’s Notes

4-302.12; Priority Foundation; No food temperature measuring device was available upon inspection. PIC could not locate food thermometer. A metal stem thermometer used to measure the temperature of thin foods and other food temperatures shall be provided. Please text a photo of working thermometer to EHS # 919-500-6269.

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, Dec 19, 2024 · Original Source

1 - Inspection

Jun 12, 2024

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

2 recorded violations

majorCode 3-501.19Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19; Priority Foundation; Cooked rice in a plastic tub on the counter is being held on time for 4 hours. PIC said sometimes not enough room in the fridge causes them to keep rice on time instead of temp control. Before using time as a public health control; written procedures shall be in place. CDI- EHS emailed the TPHC form for use. Rice is appropriately time stamped with 4 hour discard time. No points taken.

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; Extensive food buildup and greasy residue observed under and behind the grill/cooktop. Residue and food debris also present under gas burners. The top of the reach-in unit is coated in a plastic film that is covered in residue. Remove this film so the top of the reach-in can be cleaned. This film was likely left on from installation. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency.

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, Jun 12, 2024 · Original Source

1 - Inspection

Feb 17, 2024

Score 97

Official score: 97 · 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; whole shell eggs stored above cooked rice in the reach-in cooler. Raw animal foods shall be stored below cooked; ready-to-eat foods. CDI- eggs moved to lowest shelf under rice.

In Plain English

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

More about other finding

criticalCode 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; Plastic tubs of cooked rice were observed between 45 and 50F in the reach-in cooler. Raw salmon in the small reach-in cooler was observed at 47F. TCS (time/temperature controlled for safety) foods shall be maintained at 41F or below in refrigeration. CDI- rice and salmon were moved to the brewery cooler (Vicious Fishes) where the truck is operating today until needed by food truck staff. These foods were not going to cool back down in the reach-in due to tight space and frequent opening of equipment.

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

Official record from Wake County Environmental Services, Feb 17, 2024 · Original Source