Wasabi House
Last inspected: Apr 15, 2026
39
Score
The most recent inspection for WASABI HOUSE, located at 5500 Chamblee Dunwoody, Suite 31, Dunwoody, GA, was conducted on April 15, 2026, and resulted in a high-risk score of 39. This inspection identified one critical violation, five major violations, and six minor violations, including issues related to management knowledge and accessible handwashing facilities. While this inspection indicated a high-risk status, WASABI HOUSE has a historical pattern of mostly low-risk scores across its two recorded inspections.
2
Inspections
1
Critical latest
5
Major latest
6
Minor latest
Inspection History
Apr 15, 2026
Routine
1 critical violation. 5 major violations. 6 minor violations. 4 corrected on site.
View 12 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed beef, in walk in cooler, stored above 57 F. Observed eggs store at 57 F. Advised pic that TCS foods should be stored at 41 F. COS. Beef was lowered to 41 F via ice bath. Eggs were relocated to another cooler to come down to 41 F.
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed hand washing sink, at bar, without hand washing soap. COS. Hand washing soap was provided.
511-6-1.07(3)(a)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed hand washing sink, at bar, without paper towels. Paper towels were provided for hand washing sink.
511-6-1.07(3)(b)
2-2A - management knowledge, responsibilities, reporting
Inspector notes: PIC is not familiar with employee health policy nor the conditional employee agreement. Advised PIC of that he needed employee reporting form for each employee. Provided employee reporting agreement in Spanish and English.
511-6-1.03(1)(c)
2-2E - response procedures for vomiting & diarrheal events
Inspector notes: No response procedure for vomit and fecal available at time of inspection. Advised PIC to have response procedure. EPA approved chlorine bleach was observed.
511-6-1.03(6)
11D - thermometers provided and accurate
Inspector notes: Temperature measuring devices not on site. Must get thermometers as soon as possible.
511-6-1.05(2)(k)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed broken and missing floor tiles throughout kitchen. Advised to replace/ repair.
511-6-1.07(5)(a)
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed sugar, flour, and corn starch removed from their oringal container without labels. Advised pic to label items removed from original container. COS. Containers were labeled.
511-6-1.04(7)(c)
11D - thermometers provided and accurate
Inspector notes: Observed several coolers without internal thermometers. Advised pic to place thermometers within all coolers.
511-6-1.05(2)(x)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Permit was not on display. Advised pic to display permit where patrons can see it.
511-6-1.02(1)(f)(1)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Previous inspection was not on display for patrons. Advised pic to post inspection for patrons.
511-6-1.02(1)(d)
17A - toilet facilities: properly constructed, supplied, cleaned
Inspector notes: The women's bathroom did not have a receptacle for sanitary napkins. Advised pic to provide receptacle for sanitary napkins.
511-6-1.06(5)(h)
39
Apr 10, 2025
Routine
1 critical violation. 1 major violation. 1 corrected on site.
View 2 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Cut lettuce and tofu holding at the front sushi area holding above 41 F. COS. Food items discarded.
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Handwashing cleanser lacking at handwashing lavatory. 1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf 2. A steam mixing valve may not be used at a handwashing sink. 3. A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. 4. An automatic handwashing facility shall be installed in accordance with manufacturer’s instructions.
511-6-1.06(2)(c)
78
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