1 - Inspection
Sep 10, 2026
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 10, 2026 · Original Source
Restaurant · Wake County, NC
Mahana Fresh #2421
2120 Gathering Square Ct
Last inspected Sep 10, 2026 · View Map ↗ · Compare ↗
Score 100
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections1 - Inspection
Jan 28, 2026
Score 99
Official score: 99 · Understand this area’s scale
1 recorded violation
notedCode 6-301.11Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.11; Priority Foundation; Handwashing Cleanser; Availability; No soap available at front handsink. Each handwashing sink shall be supplied with hand cleanser. Soap added during inspection.
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.
More about handwashing problemsOfficial record from Wake County Environmental Services, Jan 28, 2026 · Original Source
1 - Inspection
Oct 14, 2025
Score 96.5
Official score: 96.5 · Understand this area’s scale
4 recorded violations
notedCode 3-302.11(A)(1)Other
Official wording
Food separated & protected
Inspector’s notes
3-302.11(A)(1);Priority; Marinated shrimp in container in bottom of flip top cooler on shelf above cooked; ready-to eat pasta. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. Items rearranged during inspection. No other cross-contamination observed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4-501.114Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114; Priority; Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness; Dish machine sanitizer empty and chlorine sanitizer solution tested at 0ppm. Bottle replaced and machine primed during inspection and solution at 50ppm. Chlorine sanitizer shall be 50-200ppm. Three compartment sink was set up with solution and at about 100ppm chlorine.
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 problemsnotedCode 3-501.16(A)(1)Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1); Priority; Chicken; sweet potatoes and other items being held on make line hot holding below 135F. Maintain TCS(Time/Temperature Controlled for Safety) foods in hot holding at 135F or above. Items in hot holding cabinet and rice cookers at 135F and higher. Items in front are not always kept covered with lid during rush services. Educated about the use of TPHC (Time as a Public health Control) after asking about how long foods stay in this serving line. Employee stated items are used within 2 hours or replaced after 3 with fresh. Emailed TPHC forms and highly recommended to begin using these procedures. Owner agreed and has extra whiteboard for labeling the times. Items voluntarily discarded during inspection; and replaced with items from hot holding cabinet.
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 temperaturenotedCode 4-903.11 (A)Equipment and utensils
Official wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 (A);Core; Several whisks hanging on a rack above the dirty side of the three compartment sink. These whisks at risk of being contaminated with splatter from dirty dishes or the sprayer. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Whisks moved during 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 issuesOfficial record from Wake County Environmental Services, Oct 14, 2025 · Original Source