Kabuki Asian Lounge
Last inspected: Feb 18, 2026
78
Score
Kabuki Asian Lounge appears in inspection records six times, starting in 2023. Inspectors last stopped by on Feb 18, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent visits have flagged more than earlier ones: around seven violations per visit lately, up from roughly three violations before.
“Approved thawing methods used” accounts for the largest share of issues, appearing three times across the record.
Compared to other Wakefield restaurants (averaging 89), there's room to close the gap. Taken together, the history is a positive one.
6
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 18, 2026
Routine
1 major violation. 3 minor violations. 1 corrected on site.
View 4 violations
Food thawed using improper method
(corrected on site)
Inspector notes: At the time of inspection, packages of Reduced Oxygen Packaged Tuna were observed thawing in their intact packaging in the back reach-in cooler. 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. Based on temperature observed (37 degrees Fahrenheit), Tuna was removed and arranged for proper thawing at the time of inspection.
3-501.13
No certified food protection manager
Inspector notes: The establishment employee Certified Food Safety Manager License is currently expired. Per the PIC, the CFSM application is to be submitted as soon as possible.
2-102.12(A)
Equipment not in good repair or proper adjustment
Inspector notes: Various refrigeration equipment door gaskets were observed to be in poor repair (torn/cracked). Equipment is to be maintained in good repair. Per the PIC, gasket repair technician due in next week to replace gaskets.
4-501.11
Physical facilities not in good repair
Inspector notes: Several floor tiles in the kitchen, the floor to the walk-in freezer, and the door threshold to the walk-in cooler were observed to be cracked/chipped/worn and in poor repair. The physical facilities must be maintained in good repair.
6-501.11
78
Feb 4, 2026
Routine
5 major violations. 5 minor violations. 4 corrected on site.
View 10 violations
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Several food items prepared on site and held in refrigeration were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation. Dates of preparation were confirmed with the PIC at the time of inspection.
3-501.17
Warewashing facilities; installed maintained, & used; test strips
Inspector notes: The facility is lacking thermo-labels or similar internal temperature indicating device for the dish machine at the bar area. PIC to obtain testing device(s) for the high temp dish machine. (PIC made aware of internal temperature measuring devices for the high temp dish machine at the time of inspection.)
4-302.13
Improper cooling methods used
(corrected on site)
Inspector notes: At the time of inspection, the following food items were observed in need of adjustment for proper cooling methods in the walk-in cooler: - Chicken was observed cooling in a covered plastic container at 72 degrees Fahrenheit - Rice was observed cooling in portions wrapped in plastic wrap at 80 degrees Fahrenheit Proper cooling methods were discussed with the PIC and employee. Food items were rearranged onto sheet pans for rapid cooling at the time of inspection.
3-501.15
Food thawed using improper method
(corrected on site)
Inspector notes: At the time of inspection, packages of Reduced Oxygen Packaged Tuna were observed thawing in their intact packaging in the back reach-in cooler. 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. Based on temperature observed (37 degrees Fahrenheit), Tuna was removed and arranged for proper thawing at the time of inspection.
3-501.13
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: Utensil(s) were observed being rinsed/washed in the hand-washing sink at the Sushi Counter. Employee made aware a hand-washing sink must not be used for purposes other than hand washing at the time of inspection.
5-205.11
Food storage containers not labeled with contents
Inspector notes: Working containers of dry goods were not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: The left side cutting board at the Sushi counter was observed overlapping the hand sink located directly next to it. The cutting board is to be located in a way to prevent possible contamination at times of washing hands. Proper location of the cutting board was discussed with the PIC and employee at time of inspection.
3-307.11
Equipment not in good repair or proper adjustment
Inspector notes: Various refrigeration equipment door gaskets were observed to be in poor repair (torn/cracked). Equipment is to be maintained in good repair
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following were observed to have an accumulation of dust, dirt, food residue, and other debris... - Storage Shelving - Cookline refrigeration equipment surfaces - Dry Ingredient Food storage containers Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-602.13
Physical facilities not in good repair
Inspector notes: Several floor tiles in the kitchen, the floor to the walk-in freezer, and the door threshold to the walk-in cooler were observed to be cracked/chipped/worn and in poor repair. The physical facilities must be maintained in good repair.
6-501.11
47
Aug 13, 2024
Routine
2 major violations. 5 minor violations. 1 corrected on site.
View 7 violations
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (strainers, whisks, scoops) used/cleaned previous day were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items were sent to dish area for proper washing/rinsing/sanitizing at the time of inspection.
4-601.11(A)
Food thawed using improper method
(corrected on site)
Inspector notes: At the time of inspection, Reduced Oxygen Packaged Lobster and Tuna were observed thawing in their intact packaging in the walk-in cooler. 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. Based on temperature observed (Less than 38 degrees Fahrenheit), Lobster and Tuna packaging were sliced open at the time of inspection.
3-501.13
Food stored improperly or exposed to contamination
Inspector notes: Food items were observed stored on the floor in the freezer and walk-in cooler. Food must be stored at least 6 inches above the floor.
3-305.11
Single-use articles reused
Inspector notes: Plastic single use containers were observed to be used as shakers for dry ingredients by perforating the lids not allowing them to remain easily cleanable and durable. Altering/Deterioration of the surfaces of equipment may inhibit adequate cleaning of the surfaces of equipment, so that food prepared on or in the equipment becomes contaminated.
4-502.13
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment was observed to be located in poor repair/in need of adjustment... - Refrigeration gaskets (at the sushi bar and prep units) - Large strainer (Disposed of at the time of inspection) Equipment is to be maintained in good repair
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following were observed to have an accumulation of dust, dirt, food residue, and other debris... - Bar low boy cooler internal surfaces - Gaskets in cookline refrigeration - Shelving - Cookline equipment surfaces under/behind hoods - Cookline hood filters - Food storage containers Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-602.13
Physical facilities not in good repair
Inspector notes: Several floor tiles in the kitchen and walk-in cooler and the door threshold to the walk-in cooler were observed to be cracked/chipped and in poor repair. The physical facilities must be maintained in good repair.
6-501.11
64
Aug 8, 2023
Re-Inspection
No violations found.
100
Aug 1, 2023
Re-Inspection
1 major violation. 1 corrected on site.
View 1 violation
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Shrimp was placed hot in the freezer in containers greater than four inches deep an hour prior to visit. Food transferred to pans and placed in the freezer to properly cool.
3-501.15
90
Jul 19, 2023
Routine
2 critical violations. 3 major violations. 3 minor violations. 4 corrected on site.
View 8 violations
Time used as public health control not properly documented
Inspector notes: Time as a Public Health Logs for rice was observed prefilled for the day of inspection. Per the person in charge, rice is changed out every 3-4 hours.
3-501.19
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Tofu was observed held at 53 degrees Fahrenheit in an ice bath (at cookline) that had an inadequate amount of ice. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Tofu was placed in ice bath 1 hour prior to visit and moved to refrigeration to properly cool.
3-501.16(A)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was blocked by a metal sheet pan. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Noodles were placed hot in the refrigerator in containers greater than four inches deep. PIC moved noodles to a sheet pan and into the walk-in freezer to rapidly cool.
3-501.15
Evidence of pests or pest control inadequate
Inspector notes: The presence of flies is not controlled as evidenced by live activity in the kitchen. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: A knife was observed stored on an unclean surface (in-between prep units) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the ice machine has an accumulation of biofilm.
4-601.11(B)
Food storage containers not labeled with contents
Inspector notes: Working containers of dry ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
47
Frequently Asked Questions
When was Kabuki Asian Lounge last inspected?
The most recent health inspection at Kabuki Asian Lounge on file is from Feb 18, 2026. The public record contains six inspections in total.
What is the most common violation at Kabuki Asian Lounge?
Across the inspection record, “approved thawing methods used” has been cited three times, more than any other issue at Kabuki Asian Lounge.
How does Kabuki Asian Lounge compare to other restaurants in Wakefield?
Kabuki Asian Lounge most recently scored 78 out of 100, which is lower than the Wakefield average of 89.
Has Kabuki Asian Lounge's inspection record improved over time?
No. Recent inspections at Kabuki Asian Lounge have averaged around seven violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Kabuki Asian Lounge 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 Kabuki Asian Lounge inspected?
Based on the inspection history on file, Kabuki Asian Lounge is inspected around two times per year on average.
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