Restaurant · Wake County, NC

Kabuki Japanese Steak House

Name: Kabuki Japanese Steak House
Address: 220 Nottingham Dr, Wake County, NC

220 Nottingham Dr

Last inspected Jun 24, 2026 · View Map ↗ · Compare ↗

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Score 97

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

The full inspection history

6 inspections

1 - Inspection

Jun 24, 2026

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

notedCode 3-501.14 Cooling A)Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 135F to 70FFood temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14 Cooling A)Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 135F to 70F; P and (2) Within a total of 6 hours from 135F to 41F or less. P observed spaghetti noodles finished cooking at 1pm at a temperature of 75+ inside the walk in cooler. Noodles were broken down into 3 departments and placed in an ice bath inside the walk in. (B) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature; such as reconstituted FOODS and canned tuna. P (C) Except as specified under (D) of this section; a TIME/TEMPERATURE CONTROL FOR SAFETY FOOD received in compliance with LAWS allowing a temperature above 41F during shipment from the supplier as specified in 3-202.11(B); shall be cooled within 4 hours to 41F or less. P (D) Raw EGGS shall be received as specified under 3-202.11(C) and immediately placed in refrigerated EQUIPMENT that maintains an ambient air temperature of 45F or less. P

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 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pansFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf observed noodles cooling inside walk in cooler tightly double wrapped in plastic. When cooling noodles use shallow pans and small amounts of food contents to cool and do not cover. CDI by breaking down containers and removing covers .

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.13 (E ) Reduced oxygen packaged fishFood temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 (E ) Reduced oxygen packaged 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. Observed tuna in sushi area thawing inside package. CDI by removing tuna from package.

In plain English

More about food kept at an unsafe temperature

notedCode —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloth at sushi station with no available sanitizer to place cloth in. CDI by making solution and placing cloth in sanitizer.

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 —Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in sushi area with stickers still intact. Wash and remove stickers from avocados prior to placing in use. CDI by removing stickers and washing avocados

In plain English

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

More about other finding

notedCode —Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stack of small metal bowls stacked wet.CDI by placing in dish washer and placing on air drying rack separated.

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, Jun 24, 2026 · Original Source

1 - Inspection

Jan 22, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Salad Refrigerator Lid; Food Preparation Sinks and Ice Scoop are not clean. There is a tacky film that coats surfaces. Effectively clean surfaces after use with a detergent; rinse and leave surfaces glistening wet with sanitizer. Dish Detergent was applied to surfaces and scrub pad used to remove the unclean layer from food contact surfaces during today's inspection.

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 4-302.12 Only a dial top thermometer that is not accurate is available in the kitchen. Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Manager located his thermometer that can be used to monitor final cook temperature of meat and chickenEquipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12 Only a dial top thermometer that is not accurate is available in the kitchen. Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Manager located his thermometer that can be used to monitor final cook temperature of meat and chicken; to monitor cooling and to assure refrigerated food is maintained at 41F and colder. Purchase thermometers for the kitchen staff to use.

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; Walk-in cooler door handle on the center walk-in cooler is rough; deteriorating. Replace handle to be smooth and cleanable. . Walk in cooler walls are rusty; textured. Assure interior food storage areas are in good repair and cleanable. 4-501.12 Cutting Surfaces (C) Cutting Board in the sushi bar is black on one side. Replace cutting board with one that is clean and easy-to-clean. Manager brought a cutting board the sushi chef can use until a new one is purchased.

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 4-602.13 Nonfood Contact Surfaces (C) Remove the laser film from the side of the upright refrigerator. Clean the exterior of the refrigerator. . . 3-compartment sink is not clean with build-up under the unused detergent and sanitizer dispensers. Thoroughly clean the sink. . . Sushi preparation surface has cloth towels wrapped in plastic wrap that needs to be replacedCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Remove the laser film from the side of the upright refrigerator. Clean the exterior of the refrigerator. . . 3-compartment sink is not clean with build-up under the unused detergent and sanitizer dispensers. Thoroughly clean the sink. . . Sushi preparation surface has cloth towels wrapped in plastic wrap that needs to be replaced; seaweed box that needs cleaning; seed sprinkler that is not clean and is slightly broken; and wood support platform that needs cleaning. Assure surfaces in the sushi area are clean and cleanable.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency (C) Walls in the kitchen are not clean. Effective cleaning of the wall is needed.

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 6-501.110Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110; Core; Employee personal items; hat and beverage are stored on the food preparation table. Use locker room and separate storage space for personal items. Work with employees to designate a location to store their chef hat when working in the kitchen; possibly a low shelf under the table; away from other items.

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, Jan 22, 2026 · Original Source

1 - Inspection

Apr 10, 2025

Score 91

Official score: 91 · Understand this area’s scale

7 recorded violations

notedCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (Priority); The chlorine solution at the dish machine measured 25 ppm. Chlorine sanitizing solutions must measure 50-200ppm. CDI-Solution was made at 200ppm for the 3-compartment sink. AutoChlor was contacted to adjust sanitizer dispenser.

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 3-501.14(A) (Priority)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A) (Priority); Rice cooked last night was 45-48F today. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI-Rice was voluntarily discarded. EC discussed cooling times with PIC; and provided educational materials via email.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Shrimp in the prep cooler was holding 44-45F. TCS foods must be held cold at 41F or below. CDI-Shrimp was voluntarily discarded. Shrimp had been stored in a double container; which might have blocked air flow.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Priority foundation); Sushi fish was not marked with opening/thaw date. Refrigerated; ready to eat; TCS foods must be marked with the date of preparation; or being opened from commercial packaging. CDI-Fish was allowed to be marked; as it was opened 2 days ago. Educational materials on date marking provided via email to PIC.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Rice was stored in a large; deep container for cooling after cooking yesterday. Quickly cool foods. Use methods such as open/vented shallow pans(2 inches or less); large ice baths and active stirring. Cold air must flow around product to remove the heat. Leave food uncovered if it can be protected from splash (can store on top shelf; or a covered speed rack). CDI-Rice was voluntarily discarded. Educational materials on cooling were provided to PIC via email. .

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; The gaskets on walk in and prep coolers are ripped and coming loose. Shelving in the walk in cooler is peeling and beginning to rust. Equipment shall be in good repair. Replace gaskets. Repaint or replace shelving.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (Core); The floor in the dry storage area had some spillage of rice and other bulk foods. Floors must be maintained clean. Increase frequency of cleaning of floors. CDI-Floors were 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, Apr 10, 2025 · Original Source

1 - Inspection

Sep 26, 2024

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw fish was stored over opened carrots; ice cream; and cooked chicken in the reach in freezer. Raw crab salad and raw shell eggs were stored above carrots and other produce in the walk in cooler. Raw foods shall be stored so they cannot contaminate ready to eat foods. Raw meats must be stored in order of final cook temperature. In freezers; foods that have been opened and repackaged must be stored in the correct order. CDI-Foods were rearranged. EC provided food storage charts in Vietnamese and Spanish to PIC via email.

In plain English

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

More about other finding

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Multiple foods prepared on site yesterday (house dressing; crab salad; sushi; crab stick; rice; noodles) did not have date marking as required. Refrigerated; ready to eat; TCS (Time/Temperature Control for Safety) foods must be marked with the date they were prepared; or removed from commercial packaging (sushi). These items must be discarded within 7 days of that date. CDI-Foods were allowed to be date marked. Educational materials in Spanish and Vietnamese provided to PIC via email.

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 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 gaskets on walk in and prep coolers are ripped and coming loose. Equipment shall be in good repair. Repair or replace gaskets.

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; The chlorine test strips expired 7/2020. An accurate method of determining sanitizer concentration shall be available. Obtain new test strips by 10/4/24.

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 26, 2024 · Original Source

1 - Inspection

Apr 15, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

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; Shelving in walk in cooler is heavily soiled. Equipment shall be maintained clean. Increase frequency of cleaning of the shelves.

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 floor throughout has spillage of food and debris. Floors shall be maintained clean. Increase frequency of cleaning of the floors.

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 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 gaskets on the walk in cooler and freezer are torn and/or deformed. Gaskets shall be in good repair. Replace or repair gaskets.

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

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; Unsalted butter and shredded lettuce were holding 75F and 65F on the counters. Temperature/Time Control for Safety (TCS) foods shall be cold held at 41F or below. CDI-Foods were voluntarily discarded. Discussed using TPHC for items held out of temperature control during lunch rush with PIC; and template provided.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Apr 15, 2024 · Original Source

1 - Inspection

Dec 12, 2023

Score 96

Official score: 96 · 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; Secondary ice machine has black sludge inside; suspended above the stored ice. Clean the ice machine often enough to prevent microbial growth from accumulating. Employees were directed to turn off the ice machine today so that thorough cleaning occurs. . Salad Refrigerator is not clean with tacky film coating surfaces above stored food. Clean refrigerators frequently to maintain surfaces clean and free of build-up. ; 4-601.11 (A); Priority Foundation; Food Preparation Sinks including faucets and drainboards are not clean. Use detergent and clean preparation surfaces after use. Rinse and apply sanitizer to air-dry. Sinks were cleaned with detergent upon request.

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 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; Walk-in cooler door handle on the center walk-in cooler is rough; deteriorating. Replace handle to be smooth and cleanable.

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 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; Equipment in the kitchen has tacky and greasy or starchy film on surfaces. Entrance to the walk-in cooler (doorway visible when door is open) has black material adhering to surfaces. Effective cleaning of equipment including tables; carts; bell; shelves; etc is needed.

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; Walls in the kitchen are not clean. Electrical Tape is used on the half wall; cleanable repair is needed. Maintain physical facilities clean; including

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 12, 2023 · Original Source