Mobile Food · Wake County, NC

Tombachi (Wcid # 1003)

2201 S Wilmington St

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

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Score 99

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

Quick Answers

When was Tombachi (Wcid # 1003) last inspected?: The most recent inspection on record was on Oct 29, 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?: 4 inspections on record, from Sep 25, 2024 to Oct 29, 2026.
Has Tombachi (Wcid # 1003) ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Sep 25, 2024.

The Full Inspection History

4 inspections

1 - Inspection

Oct 29, 2026

Score 99

Official score: 99 · Understand This Area’s Scale

2 recorded violations

minorCode —Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-202.12(A) A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. The hot water at the handwashing sink only got up to 89F.

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

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean around the cooking equipment. Clean all physical facilities at a frequency necessary to eliminate debris.

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 29, 2026 · Original Source

1 - Inspection

Feb 19, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

3 recorded violations

notedCode —Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P There was a small amount of steak that was being held hot at 123F. This potentially hazardous food must be held at 135F or above. CDI... The food item was reheated to 165F.

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 —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 Rice was being held cold at 53F. This potentially hazardous food must be held cold at 41F or below. This is a repeat item but not severe enough to take full credit. CDI... The rice was place in the reach-in cold hold unit to cool down.

In Plain English

More about food kept at an unsafe temperature

notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean around the grill and cooking equipment. Equipment must be cleaned at a frequency necessary to remove the build-up of debris.

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 19, 2026 · Original Source

1 - Inspection

Jul 1, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

1 recorded violation

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 Beef was being held at 46 to 47F. This potentially hazardous food must be held cold at 41F or below. CDI.. The food was cooled down to 41F or below.

In Plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jul 1, 2025 · Original Source

1 - Inspection

Sep 25, 2024

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

2 recorded violations

majorCode Observed a container of tightly wrapped raw shrimp cooling in the walk-in cooler. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pansFood temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

Observed a container of tightly wrapped raw shrimp cooling in the walk-in cooler. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf (B) When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be:1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered; or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2); during the cooling period to facilitate heat transfer from the surface of the FOOD. CDI- Education provided; noted container loosely covered.

In Plain English

More about food kept at an unsafe temperature

minorCode —Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

Observed some dust accumulation on the racks in the walk-in cooler. --CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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 25, 2024 · Original Source