A98.5
OSHU SUSHI
2200 THRIFT RD, Charlotte, NC 28208
Food Stands · NC permit/State ID 2060024561
Latest gradeA (98.5)
Last inspectedAug 14, 2026
Inspections on record2
On record sinceMay 19, 2026
Mobile units are mapped at their registered address (usually a base or commissary), not where they're serving today.
Score history
May 19, 2026Higher is betterAug 14, 2026
Inspections & violations
Aug 14, 2026 A 98.5 · 5 violations
Inspector comments: Operator has recently approved HACCP plan for reducing pH of sushi rice to render non TCS.
#6 · Proper eating, tasting, drinking or tobacco use −0.5
Corrected during inspection
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage being stored on prep counter. CDI: PIC relocated beverage to a designated area.
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of cooked shrimp being stored at 44F in prep flip top cooler in which container was being stored stacked on another container high above fill line. CDI: PIC moved shrimp to walk in cooler to rapidly cool as it had been in unit for approximately 1 hour.
#25 · Consumer advisory provided for raw/ undercooked foods −0.5
Follow-up verification required
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on online menu for sushi products served raw. VERIFICATION REQUIRED
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a soiled wiping cloth being stored on prep counter next to cutting board. CDI: PIC moved wiping cloth to a properly concentrated bucket of quat sanitizer.
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a box of single use to go containers being stored on floor. CDI: PIC moved single use containers to shelf above the floor.
May 19, 2026 A 98.5 · 1 violation
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed sushi rice held on TPHC without a time label. CDI - PIC labeled with 4 hour time frame. - 1.5 -
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “OSHU SUSHI” or State ID 2060024561). Inspection type (routine vs. follow-up) is not published in the county's data.