Restaurant · Wake County, NC

New Japan Express

Name: New Japan Express
Address: 225 Shenstone Blvd, Wake County, NC

225 Shenstone Blvd

Last inspected Aug 3, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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

The full inspection history

8 inspections

1 - Inspection

Aug 3, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

minorCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12(A) The handwashing sink temperature only got up to 86F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.

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

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) In a reach-in cold hold unit raw beef and chicken was held at 47F. Raw shrimp was held at 44F. Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P CDI... The food items were placed in the walk-in cooler and cooled down to 41F.

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

minorCode 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 the filters above the cooking equipment to remove the oil build-up. Clean equipment at a frequency necessary to remove grease build-up.

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, Aug 3, 2026 · Original Source

1 - Inspection

Feb 20, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

minorCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) The person-in-charge did not have a valid Manager's ServSafe or ANSI approved certificate on hand at the time of the inspection. There was a valid certificate on hand at the time of inspection but the person it was issued to was not on hand at the time of the inspection.

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

minorCode 4-901.12 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

4-901.12 Wiping Cloths; Air Drying Locations (C) There were wet wiping cloths on work surfaces. Wet cloths must be stored in a sanitizer solution. Once the towel becomes dirty it must be placed in the dirty linen container.

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 —Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-502.11(A) Maintain utensils in good repair. The shelves in the walk-in cooler are starting to rust. All equipment must be in good repair.

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) 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 the filters above the grill to remove the grease build-up.

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 20, 2026 · Original Source

1 - Inspection

Oct 10, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

minorCode —Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) Some of the shelves in the walk-in cooler and dry storage area are starting to rust. All equipment must be in good repair and easy to clean.

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 4-601.11 (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 stove top and cooking equipment. Clean the storage shelves. Clean the equipment at a frequency necessary to eliminate build-up

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 10, 2025 · Original Source

1 - Inspection

May 23, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beefOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P. Raw beef was stored above and on top of the fish that was being used for sushi. The fish used for sushi is considered a ready-to-eat food product. Food must be stored in a manner to prevent contamination. CDI.. The food items were placed in the correct final cook temperature arrangement.

In plain English

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

More about other finding

notedCode —Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11 Maintain equipment in good repair. Some of the shelves in the walk-in cooler and dry storage area are starting to rust. All equipment must be in good repair and easy to clean.

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, May 23, 2025 · Original Source

1 - Inspection

Feb 3, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

5 recorded violations

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P)- Noted a bowl of raw shrimp temping between 42-43 F on the rear prep counter. Also noted over stacked plates of soba noodles were temping at 43 F in the reach in cooler unit. Maintain TCS foods in cold holding at 41F or less. CDI- Soba noodles and raw shrimp were relocated to walk in cooler to cool down.

In plain English

More about food kept at an unsafe temperature

notedCode 3-302.12- Noted label missing from a bulk container of Allspice in the dry storage area. Label all working containers of food (oilsFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12- Noted label missing from a bulk container of Allspice in the dry storage area. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.

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 6-202.13 Insect Control DevicesPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.13 Insect Control Devices; Design and Installation (C) _ Noted an electronic insect device hanging directly above bags of onion near the dry storage area. 6-202.13 Properly locate mechanical insect control devices to minimize risk of contamination.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

minorCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C)- Noted several wet wiping cloths were being stored on a front end prep cart. Keep wet wiping cloths submerged in sanitizer solution in between use.

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 —Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-101.19 Nonfood-Contact Surfaces (C)- Observed cardboard lining the a few storage shelves near the back of the prep kitchen. Surfaces exposed to moisture shall be non absorbent. Remove cardboard boxes.

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 3, 2025 · Original Source

1 - Inspection

Sep 9, 2024

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core Observed containers of soy sauce being stored on the floor in the walk-in cooler and dry storage area. Store all food items in a clean; dry location and at least 6 inches off the floor.

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

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; Observed some residue and ice build-up along the interior bottom surface of the reach-in freezer unit. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other 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

minorCode 5-501.113Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113; Core; Noted sliding doors left open on the outside dumpster unit. Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use; or (2) After they are filled; and (B) With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.

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, Sep 9, 2024 · Original Source

1 - Inspection

Apr 4, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

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; Noted a few double stacked containers of seaweed and cheesecake were temping between 42-43 F in the front-end display case cooler. Noted ambient air for cooler was 41 F during time of inspection. Maintain all TCS items at 41 F or below for cold holding. CDI- Ambient air for reach in cooler adjusted.

In plain English

More about food kept at an unsafe temperature

minorCode 3-307.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11; Core; Noted cut and washed fresh broccoli were placed back into its original soiled cardboard box rather than clean; sanitized containers. Transfer produce into a clean; sanitized container after washing and processing items to avoid the risk of cross-contamination.; 3-305.11; Core; Observed containers of soy sauce being stored on the floor in the walk-in cooler. Store all food items in a clean; dry location and at least 6 inches off the floor.

In plain English

More about food not protected from contamination

Official record from Wake County Environmental Services, Apr 4, 2024 · Original Source

1 - Inspection

Dec 4, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

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; Noted a containers of seaweed salad and spicy tuna rolls were temping between 43-45 F inside the display case cooler. Ambient air reading at 41 F for display case cooler. Store all time/temperature control for Safety food items (TCS) at 41 F or below for cold storage. CDI- Ambient air adjusted to 37-38 F for display case cooler. TCS cooled down during inspection.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Priority Foundation; Noted raw fish thawing out at room temperature on a prep cart. Noted fish temping at 46F during time of inspection. Thawing shall take place under running water of not more than 70F; under refrigeration; or during a continuous cooking process. Product temperature shall not exceed 41F when thawing. CDI-noted items relocated to the walk in cooler to thaw

In plain English

More about food kept at an unsafe temperature

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Observed containers of soy sauce being stored on the floor in the walk-in cooler. Store all food items in a clean; dry location and at least 6 inches off the floor.

In plain English

More about food not protected from contamination

criticalCode 4-101.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-101.11; Priority; Found a chipped/ damaged butcher's knife stored for use on the knife rack. Food contact surfaces shall be made of safe materials. No odor; color or taste can migrate during multi-use. Materials shall be smooth; cleanable; durable and nonabsorbent. CDI- knife removed from use. Spot check all utensils to ensure they are maintained in good repair.

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; Observed dust and residue build-up on the racks in the walk-in cooler unit. The top racks in the walk-in cooler are beginning to show signs of rust as well. Also noted some food residue on the storage racks inside the tall reach in cooler unit. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other 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, Dec 4, 2023 · Original Source