Georgia › Cherokee County › Canton
Wasabi Sushi & Steak Japanese Restaurant
3725 SIXES RD STE 109 , CANTON, GA 30114 · Health inspection record from Georgia Department of Public Health
Most recent inspection (October 30, 2026): violation details for this inspection are not yet available here.
Inspection history
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C76October 30, 2026Details pending
Violation details for this inspection are not yet available here. See the full report at ga.healthinspections.us.
A90December 17, 20253 violations
Inspectors recorded 3 violations, 1 of them critical, involving cleaning & sanitizing and handwashing & hygiene.
Observed accumulations in ice machine. Inside of ice machine shall on a regular basis by removing ice, thoroughly cleaning inside top/sides/mechanical parts, rinsing with clean water, and then sanitizing before returning to service. Take entire front off to access the inside top and thoroughly clean. (Wash, Rinse, Sanitize).
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Sanitizer concentration in sanitizer buckets was less than 50ppm chlorine. Chlorine sanitizer shall be maintained between 50-100ppm. COS - 50ppm.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Walls throughout kitchen especially near hand wash sink are in need of a thorough cleaning. Facilities shall be maintained in clean condition and composed of smooth/easily cleanable durable materials.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)”B85January 15, 20256 violations
Inspectors recorded 6 violations, 3 of them critical, involving cleaning & sanitizing, temperature control and facility upkeep.
Observed encrusted accumulations in ice machine. Inside of ice machine shall on a regular basis by removing ice, thoroughly cleaning inside top/sides/mechanical parts, rinsing with clean water, and then sanitizing before returning to service.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”Observed Tofu and yum yum sauce that were dated 1/7/25 and today is 1/15/25. TCS foods shall be used or discarded within 7 days of opening or preparation. COS: Discarding.
−4 points · Cited as “511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)”Observed chopped cabbage, cooked broccoli, and cooked brown rice without datemark. All TCS foods shall be date marked with a consistent system either the day it opened/prepared or the day it needs to be discarded. COS: properly date marking these items.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed fish thawing in 3 compartment sink without constant running water. Thawing shall occur in refrigeration or under constant running water. COS: Water turned on for Continuous flow.
−3 points · Cited as “511-6-1.04(6)(c) - thawing (c)”Observed towels stored in top of small prep table, on tray on microwave that holds knives, on utensil storage rack, and hot beverage station. Wiping towels shall be stored in sanitizer when not in use and shall not be used to store clean equipment/utensils. COS: Removing all towels and re-washing utensils.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Kitchen doors have been repaired with tape and are no longer smooth/easily cleanable proving location for bacteria harborage. Replace/remove doors.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)”B80May 31, 20245 violations
Inspectors recorded 5 violations, 3 of them critical, involving temperature control and cleaning & sanitizing.
Observed time/temperature control for safety (TCS) foods in walk-in cooler being cold held above 41°F. Ambient temperature of cooler was about 46°F with temperature of TCS ranging between 45-48°F. COS by discarding.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed no time documentation on rice held at room temperature at sushi bar. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) The food shall have an initial temperature of 41°F or less when removed from cold holding temperature control, or 135°F or greater when removed from hot holding temperature control; (ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; and (iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. COS by reheating rice to at least 165°F and placing time documentation on product.
−9 points · Cited as “511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)”Observed clean dishes stored directly on dirty towels in cook area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by removing towels and rewashing dishes. Must store dishes on clean surfaces.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed raw chicken thawing in vegetable/rice sink. This sink should only be used for vegetables and rice. COS by removing chicken and thoroughly washing and sanitizing sink. NOTE: food may not thaw at room temperature. Must thaw while submerged under continuously running water, in cooler, or as part of the cooking process.
−3 points · Cited as “511-6-1.04(4)(t) - food preparation (c)”Observed chlorine sanitizer bucket at sushi bar at 0 ppm. Must be between 50-100 ppm. COS by making fresh sanitizer at proper concentration.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit 028-2118. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.