Greenville store deli closes after failing SC restaurant inspection. Here are the details

A deli in a Greenville supermarket was closed for 10 days in April after a health inspection found multiple violations, including roaches, resulting in a score of 67.

A score lower than 70 sparks a voluntary closure.

Ingles Deli on Poinsett Highway was inspected on April 18 and a followup inspection resulted in a score of 100, according to South Carolina Department of Agriculture’s online registry.

The initial inspection found staff switching from raw to cooked chicken without washing their hands before changing gloves, a sink blocked and full of dirty items., no hand soap or paper towels.

Various foods were at improper temperature including mashed potatoes, chicken soup, vegetable soup and turkey.

Sauces labeled “refrigerate after opening” were stored at room temp and the several salad bar items were at improper temperatures, including yogurt, cottage cheese, sliced tomatoes, meatballs, wings and lettuce.

Various items were not marked with dates.

Two containers of vanilla pudding were in a sink with no water despite the container being labeled “thaw under refrigeration.”

The inspector saw multiple live roaches at various stages of their life cycle.

Staff cleaned a dirty rag with soap water and then rinsed instead of storing in a sanitizer solution and dried dishes with a towel instead of air drying.

A floor drain was flowing onto the floor and debris was seen under the oven.

In all, 309 restaurants were inspected in April, 275 were graded A, 28 B.

The restaurants receiving C grades, the lowest score possible, were:

The Epic Buffet of East Bank on Grandview Drive in Simpsonville was inspected on April 24 and received a 71, and reinspected on April 28, receiving a 100.

The restaurant voluntarily closed in February after failing an inspection.

Among the violations the inspector saw in April was an employee wash hands in a prep sink and no paper towels at two sinks or the beverage station.

Cutting boards were coated with food debris as was a can opener.

An ice machine in the kitchen had black microbial growth and another in the beverage station had pink microbial growth. This was labeled a consecutive violation.

Large plastic tubs of cooked noodles were not cooled properly, and various items that should have been in a cooler were on a countertop, including garlic oil, garlic chili oil, cooked ham, wontons and egg rolls.

In the kitchen, food was stored at improper temperatures including crab mixture, dumplings, salmon, wontons, octopus salad and cooked chicken. Everything was thrown away.

The sushi display cooler also had food with improper temperatures including cream cheese, raw salmon, tofu, raw tilapia, crab mix, crab sticks and cooked eggs.

Some food was not marked with dates.

There was a gap in the back door.

Open sauce buckets were stored on the floor.

On April 22, Tokyo Grill and Supreme Buffet on White Horse Road was inspected and earned a 73. Upon re-inspection on April 29, the restaurant was graded 88, a B.

The initial inspection found staff attempted to use a prep sink twice, dented cans were in a dry storage area with cans in good condition and the water temperature in the dish room was not hot enough.

Coolers did not have temperature measuring devices and a cooler door that did not close was being held with tongs.

Floor tiles were missing, exposing concrete and there was a large hole in the kitchen hallway wall.

Unclean knives were stored in a countertop crevice, wooden skewers were dirty and no date markings were on various ready to eat foods.

There was an insect in margarine and some cans were heavily dented.

A Ryobi cement mixer was being used to mix large amounts of chicken. A plate was chipped and pitchers cracked.

Kash and Karry on Pendleton Street in Greenville scored 76 during a routine inspection on April 11, 91 on April 21 on a followup inspection and then on April 29, 99.

On the initial visit, an inspector saw an employee changing tasks without properly washing hands prior to handling food and cutting onions with their bare hands. The inspector noted on both infractions the employee “refused correction.”

There was no soap at the kitchen or restroom sinks or paper towels in the bathroom.

The inspector found moldy sliced cheese in a cooler, clean utensils on shelving soiled with food debris and containers of Lysol sanitizing spray and wipes used for cleaning food contact surfaces.

A container of chili had no dates for when it was prepared or should be thrown away. A clipboard was being used as a cutting board. The kitchen was littered with empty boxes and debris.

This story was originally published May 6, 2025 at 6:00 AM.