Wasabi Japanese Restaurant
Last inspected: May 5, 2026
95
Score
Across the available record, Wasabi Japanese Restaurant has six inspections on file, the first dated 2024. On May 5, 2026, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
“In-use utensils” accounts for the largest share of issues, appearing three times across the record.
Compared to the broader Flowery Branch restaurant scene, where the average is 90, this is a stronger showing. The record reflects steady performance over time.
6
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
May 5, 2026
Routine
1 minor violation. 1 corrected on site.
View 1 violation
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed dispensing utensils used for salad and raw beef to be stored improperly in-between uses. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-....
511-6-1.04(4)(k)
95
Mar 3, 2026
Routine
1 critical violation. 3 major violations. 1 minor violation. 4 corrected on site.
View 5 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed improper vertical separation of raw chicken and raw eggs (in the reach-in cooler and both prep-top coolers). Also observed improper horizontal separation in the walk-in cooler, a bucket of sauce being stored next to raw beef, cooked chicken and shrimp (cooling) next to raw shrimp and scallops, and washed onions being stored under unwashed produce. Raw animal foods should be stored in a manner that prevents cross contamination between other raw animal foods and ready-to-eat foods. All unwashed produce should be stored underneath washed produce. COS: PIC rearranged all food items, mentioned above, to ensure that cross-contamination would not occur.
511-6-1.04(4)(c)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed there to be a wiping cloth in the hand sink located in the main kitchen and also observed there to be ice dumped into the hand sink located in the server station. A handwashing facility may not be used for purposes other than handwashing. PIC removed the rag and ice, during the inspection. PIC verbally informed employees to not use the hand sink for any other purpose than handwashing.
511-6-1.06(2)(o)
2-2E - response procedures for vomiting & diarrheal events
Inspector notes: Observed the food service establishment to not have any chemical available in case of a fecal or vomit accident. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. EHS provided PIC with reference pictures of germicidal bleach with 5.25% sodium hypochlorite and higher.
511-6-1.03(6)
1-2A - pic present, demonstrates knowledge, performs duties
(corrected on site)
Inspector notes: Person in charge not performing duties; not ensuring or monitoring that employees are using proper cooling methods to rapidly cool Time/Temperature Control for Safety Food. Employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. EHS educated PIC on proper cooling methods.
511-6-1.03(2)(a)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed several food items in the walk-in cooler observed to be cooling while tightly covered. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to p...
511-6-1.04(6)(e)
61
Aug 13, 2025
Routine
3 minor violations. 2 corrected on site.
View 3 violations
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed a plastic bowl being used to scoop sugar. Also observed 2 scoops stored in standing water less than 135°F. Dispensing utensils shall be store in food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. Utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: Manager instructed employee to place a scoop, with a handle in the sugar and bowl was removed. Scoops were removed from water and new scoops were added in to water that had a temperature of 176F.
511-6-1.04(4)(k)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed single-use containers stacked without being stored inverted or covered. Clean equipment shall be stored covered or inverted to prevent overhead contamination. Corrective Actions: Manager inverted stacked food containers.
15C - nonfood-contact surfaces clean
Inspector notes: Observed the gaskets on the walk-in cooler and on the reach-in where the raw meats are cold-held, to have a accumulation of black slimy debris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC to look into replacing gaskets, on both cold-hold units, if they cannot be cleaned.
511-6-1.05(7)(d)
86
Feb 13, 2025
Routine
5 minor violations. 5 corrected on site.
View 5 violations
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed raw beef thawing in prep sink without being submerged with cold running water. Observed raw reduced oxygen packaged (ROP) fish that bears a label indicating it is to be kept frozen until time of use thawed while in ROP environment. Time/temperature control for safety food shall be thawed: Completely submerged under running water: At a water temperature of 70°F (21°C) or below. 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: Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less. Corrective Actions: Manager placed raw beef in container to allow submersion under cold running water. Manager removed raw fish from ROP environment.
511-6-1.04(6)(c)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: In-use utensil in nonpotentially hazardous food (sugar, rice, flour) not stored with handle above top of food within a closed container. Observed in-use utensil (whisk) stored in standing water less than 135°F. Dispensing utensils shall be store in food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. Utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Corrective Actions: Manager adjusted utensils so that handles were not touching food and emptied container of standing water for storage of...
511-6-1.04(4)(k)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed single-use containers stacked without being stored inverted or covered. Clean equipment shall be stored covered or inverted to prevent overhead contamination. Corrective Actions: Manager inverted stacked food containers.
511-6-1.05(10)(e)
18 - insects, rodents, and animals not present
(corrected on site)
Inspector notes: Observed residential sticky flying insect strip being used in main kitchen hanging over clean equipment. Insect control devices shall be installed so that: The devices are not located over a food preparation area; and Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Corrective Actions: Manager removed residential flying insect strip during inspection.
511-6-1.07(2)(k)
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed several containers of salt, sugar, monosodium glutamate (MSG), and other seasonings stored on cart near grill without label of common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Corrective Actions: Manager labeled all seasonings on cart by grill.
511-6-1.04(4)(d)
78
Aug 9, 2024
Routine
2 major violations. 2 minor violations. 2 corrected on site.
View 4 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed the ice machine to have an accumulation of black debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC to drain, wash, rinse and sanitize ice machine at COB.
511-6-1.05(7)(a)
16A - hot and cold water available; adequate pressure
Inspector notes: Observed there to be no water connection on the mop sink and the hot water to not work on the prep sink. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. PIC to fix water connections on the mop and prep sink.
511-6-1.06(1)(g)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed rice sitting on counter cooling, but no proper cooling method in place. Also, observed shrimp cooling, but no proper cooling method in place. As well as, several food items in the walk-in cooler observed to be cooling while tightly covered. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective m...
511-6-1.04(6)(e)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed 2 employees to have a bracelet on and one employee with a watch while actively preparing food. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: PIC voluntarily informed employees to take off the bracelets and watch during the inspection.
511-6-1.03(5)(g)
74
Feb 8, 2024
Routine
No violations found.
100
Frequently Asked Questions
When was Wasabi Japanese Restaurant last inspected?
The most recent health inspection at Wasabi Japanese Restaurant on file is from May 5, 2026. The public record contains six inspections in total.
What is the most common violation at Wasabi Japanese Restaurant?
Across the inspection record, “in-use utensils” has been cited three times, more than any other issue at Wasabi Japanese Restaurant.
How does Wasabi Japanese Restaurant compare to other restaurants in Flowery Branch?
Wasabi Japanese Restaurant most recently scored 95 out of 100, which is higher than the Flowery Branch average of 90.
Has Wasabi Japanese Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Wasabi Japanese Restaurant have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Wasabi Japanese Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Wasabi Japanese Restaurant inspected?
Based on the inspection history on file, Wasabi Japanese Restaurant is inspected around three times per year on average.
Nearby Restaurants