Restaurant · Wake County, NC

Sushi One

Name: Sushi One
Address: 8470 Honeycutt Rd, Wake County, NC

8470 Honeycutt Rd

Last inspected Jul 28, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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

The full inspection history

6 inspections

1 - Inspection

Jul 28, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

minorCode 5-202.12(A)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12(A); Core; The handwashing sinks in the kitchen do not temp above 79F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. No points taken due to inspector observing employees frequently washing hands with no issues.

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 problems

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; The squeeze bottles of dish soap and spray botle of degreaser are not labeled. Label working containers of toxic materials such as cleaners and sanitizers. CDI - Squeeze bottles and spray bottle were labeled.

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

notedCode 3-307.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11; Core; A bowl is stored in the cooked chicken in the prep cooler for portioning. Protect food from contamination sources not specifically noted by the code. Remove bowl; tongs can remain in the cooked chicken. 3-305.11 (A&B); Boxes of produce PIC states that were delivered at lunch are stored on the floor of the walk-in cooler along with a container of onions. Food shall be stored at least six inches above the floor where it is not exposed to splash and other sources of contamination.

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

notedCode 3-304.17 (B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.17 (B); Core; Damp green and orange wiping cloths are stored throughout the kitchen and sushi area. Damp/wet wiping cloths shall be stored in sanitizer when not in use. Keep cloths dry or store in sanitizer once damp.

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 3-304.12 (F)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (F); Core; Utensil water in the rice warmer area temped at 74F. Stagnant utensil water shall be maintained at 135F or above and frequently changed to maintain temperature and cleanliness. CDI- Utensil water removed. No points taken due to stagnant utensil water by prep cooler being 156F.

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; A stainless steel utensil used for shredding was rusting. Food equipment shall be maintained in good repair. CDI- Utensil was voluntarily discarded.

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, Jul 28, 2026 · Original Source

1 - Inspection

Dec 11, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; No paper towels were at the handwashing sink at the entry of the kitchen. Provide paper towels or approved alternative for hand drying at each handsink. CDI - Paper towels were put on paper towel holder. 5-202.12; One of the bathrooms does not provide tempered water over 80F. Provide at least 100F water at handsinks. Adjust thermostat at this handwashing sink.

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 problems

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; The squeeze bottles of dish soap are not labeled. Label working containers of toxic materials such as cleaners and sanitizers. CDI - Squeeze bottles were labeled.

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

notedCode 4-601.11Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11; Core; The curtains at the entry/exit points are soiled; one of the bulk white ingredient containers and one of the grey containers that stores bowls needs wiping down. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean these items more frequently.

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 11, 2025 · Original Source

1 - Inspection

Jun 17, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode 5-205.11 (B)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B); Priority Foundation; A spray bottle of Windex was hanging off of the splash guard of the handwashing sink in the sushi prep area. A handwashing sink may not be used for purposes other than handwashing. CDI- Windex was moved to the chemical storage area. 6-301.14; Core; The magnetic paper towel holder and paper towels were blocking the handwashing sign. Handwashing signs shall be located at all handwashing sinks and clearly visible. CDI- The paper towel holder was moved so the handwashing sign can be seen.

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 problems

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Baffle in large ice machine is beginning to accumulate unclean residue. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase the cleaning frequency to the interior of this ice machine. Clean the ice guard on a more frequent basis.

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 3-304.12 (A)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A); Core; Scoops/tongs were laying flat in the chicken in the prep cooler; bulk cornstarch; and bulk sugar. A bowl was stored in the bulk rice. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. CDI- Scoops were dug into the foods and the bowl was removed. 3-304.12 (F); Core; The utensil water for the spatulas by the range temped at 81F. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. CDI- Water was replaced with water that temped at 160F.

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 4-601.11Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11; Core; The curtains at the entry/exit points are soiled; there is a slight amount of ice on one of the shelves in the walk-in freezer; and the inside of the oven has stuck on residue. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean these items more frequently.

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 6-403.11 (A)Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11 (A); Core; Employee food was stored next to clean dishes and utensils; above prep areas. Areas designated for employees to eat and drink; shall be located so that food; equipment; linens; single service/use items are protected from contamination. CDI- Employee food moved to employee storage area.

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, Jun 17, 2025 · Original Source

1 - Inspection

Jan 8, 2025

Score 98

Official score: 98 · Understand this area’s scale

6 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

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 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation; The disclosure for items on the menu indicate that items are raw but menu is missing the reminder statement. Statement (Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk for foodborne illness) is present on the lunch menu but is missing on the brunch and dinner menus. If an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in ready-to-eat form or as an ingredient in another ready-to-eat food; the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder. VR- Once menus are corrected; PIC agrees to email them to EHS for final review prior to reprinting.

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 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Core; Unopened package of ROP tuna with label stating it must be removed from packaging prior to thawing was completely thawed in the sushi reach-in cooler. Reduced oxygen packaged fish indicating that it shall be kept frozen shall be removed from the reduced oxygen environment prior to thawing under refrigeration or immediately upon completion of its thawing. CDI- Education given and package was opened.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.12Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.12; Core; Ice has accumulated in containers of wrapped; prepped food in the walk-in freezer directly under the evaporator unit. Food may not be stored under leaking water lines; under lines on which water has condensed; or under other sources of contamination. PIC stated that this unit was serviced by a technician last Thursday (6 days ago) to repair the drip. PIC was directed to remove the food from the containers that have collected ice and to place them in clean containers with lids. Monitor this unit and if ice buildup persists; contact refrigeration specialist and request they return for repairs.

In plain English

More about food not protected from contamination

notedCode 4-205.10Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-205.10; Core; Observed domestic rice cooker being used in establishment today. PIC stated that they had to use this rice cooker because the commercial rice cooker recently broke. Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Replace household rice cooker with commercial-grade rice cooker.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; The sushi handwashing sink has a minor water drip at faucet. The automated soap dispenser has soap available but dispenser was low on batteries and was not dispensing soap. Physical facilities shall be maintained in good repair. Repair minor drip at faucet. Batteries were replaced in soap dispenser and is now functional.

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, Jan 8, 2025 · Original Source

1 - Inspection

Jun 25, 2024

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

minorCode 6-301.14Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14; Core; Handwashing signs were missing at three different handwashing sinks. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signs were provided by EHS.

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 problems

criticalCode 3-403.11Food temperature

Official wording

Proper reheating procedures for hot holding

Inspector’s notes

3-403.11; Priority; Fried rice from previous day was reheated in wok and placed in rice warmer at 127F-132F. TCS food that is cooked; cooled; and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165F for 15 seconds. CDI- Fried rice was reheated in wok and measured 172F-178F prior to placing back into rice warmer.

In plain English

More about food kept at an unsafe temperature

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Three Windex bottles found hanging on shelving above pancake mix in dry storage area. Two chemical bottles stored on bottom shelving near container of clean forks in server area. Poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles. CDI- Chemicals were relocated during the inspection.

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

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; Floor plate in walk-in cooler is lifting. Equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. Repair damaged floor plate.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; The sushi handwashing sink has a hot water leak. Physical facilities shall be maintained in good repair. PIC stated that repairman is waiting on a part to complete repairs. *Points will be deducted on next inspection if violation still occurs.

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 25, 2024 · Original Source

1 - Inspection

Nov 28, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; White rice in a warmer at the end of the cook line measured--at most--133F...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Rice was voluntarily reheated to 165F.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Two gallons of opened milk were not date marked. A pan of shredded chx that was pulled from the freezer had no date marking...Time/Temperature Control for Safety (TCS) foods shall be marked with the date they are prepared/opened or the date they are to be consumed/discarded (7 days from prep if held at 41F/below except for the time it is frozen). CDI: All items dated. Use both a cook & thaw date for items pulled from frozen.

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

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; The buckets of quat sanitizer measured below 100 ppm. Fresh buckets barely measured 150 ppm before a towel was placed inside...In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration according to EPA guidelines or manufacturer's instructions (150-400ppm for quaternary ammonium). CDI: A chlorine solution was made to replace the quat sanitizer until the dispenser is serviced.

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; Some of the shelves in the walk-in cooler are rusted. The lower shelf of a prep table is rusted...Equipment and components shall be maintained intact and in good repair/condition. Replace damaged shelves with similar approved shelving (meeting ANSI/NSF certification or equivalent).

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; The sushi handwashing sink has a hot water leak...Physical facilities shall be 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

Official record from Wake County Environmental Services, Nov 28, 2023 · Original Source