Enzo Sushi
Last inspected: Apr 23, 2026
61
Score
The inspection history at Enzo Sushi is still short, with only two visits logged. The most recent report on file is from Apr 23, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have flagged more than earlier ones: around six violations per visit lately, up from roughly three violations before.
When inspectors have written things up, “approved thawing methods used” has been the most frequent reason, cited two times.
Restaurants in Suwanee average 89, so Enzo Sushi trails the local norm. The record is unremarkable in either direction.
2
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Apr 23, 2026
Routine
1 critical violation. 2 major violations. 3 minor violations. 4 corrected on site.
View 6 violations
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Inspector observed chemicals stored above food/ss utensils, adjacent and touching food/ss utensils, and food stored on top of chemicals throughout the main kitchen. COS PIC relocated chemicals. CA: Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent c...
511-6-1.07(6)(c)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Inspector observed the LTDM not dispensing sanitizer. COS PIC set up 3 compartment sink until dish machine can be serviced and dispense sanitizer in the range of 50-100ppm Chlorine. CA: The LTDM dish machine shall dispense chlorine sanitizer in the range of 50-100ppm Chlorine.
511-6-1.05(6)(n)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Inspector observed numerous RTE Time/Temperature Control for Safety Food without a date throughout the main kitchen. COS PIC labeled food items with a date and discarded food items of unknown dates. CA: 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 5 through 7 of this subsection, r...
511-6-1.04(6)(g)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Inspector observed fish cakes thawing the prep sink completely submerged in water. COS PIC discarded fish cakes. CA: Time/temperature control for safety food shall be thawed: 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF
511-6-1.04(6)(c)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Inspector observed "Chicken Bouillion" containers storing salt & pepper. Inspector observed numerous other single use containers storing food throughout the main kitchen and the walk-in cooler. CA: Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
511-6-1.05(1)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Inspector observed build-up of debris on non-food contact surfaces throughout the kitchen. Inspector observed build-up of fuzzy white and dark black mold-like substance on shelving and walls of the walk-in cooler. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(a)
61
Feb 20, 2025
Routine
3 minor violations. 2 corrected on site.
View 3 violations
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed ROP (reduced oxygen packaged) fish thawing in walk-in cooler still in vacuum seal. Advised PIC reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment. COS- fish removed from packaging to continue thawing in the walk-in cooler.
511-6-1.04(6)(c)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed wiping cloths in use without sani-buckets set up. Advised PIC- Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution, laundered daily, and cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.
511-6-1.04(4)(m)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed build-up of debris on non-food contact surfaces throughout the kitchen. Advised PIC to deep clean.
511-6-1.05(2)(h)
86
Frequently Asked Questions
When was Enzo Sushi last inspected?
The most recent health inspection at Enzo Sushi on file is from Apr 23, 2026. The public record contains two inspections in total.
What is the most common violation at Enzo Sushi?
Across the inspection record, “approved thawing methods used” has been cited two times, more than any other issue at Enzo Sushi.
How does Enzo Sushi compare to other restaurants in Suwanee?
Enzo Sushi most recently scored 61 out of 100, which is lower than the Suwanee average of 89.
Has Enzo Sushi's inspection record improved over time?
No. Recent inspections at Enzo Sushi have averaged around six violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Enzo Sushi means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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