These 5 Greenville restaurants had the worst grades from SC inspectors in May. Here’s why

Restaurant inspectors in Greenville found moldy pineapple, biofilm on salmon, cooked chicken stored on the floor and mislabeled tuna during inspections in May.

Menkoi Udon and Soba House on North Main Street in Greenville scored the lowest for May with 72 points during an inspection on May 22.

The inspector found a bucket of wash solution in a handwashing sink, the ice machine soiled with black bio-film, and fish cakes, salmon, shrimp and shaved beef not cooled properly.

Several containers of ready-to-eat foods were not labeled with preparation or discard date in the walk-in cooler, including cooked eggs, cooked chicken, rice and hot sauce.

Sushi rice was on the counter and chemicals were stored above the food prep area. Rice and chicken stored covered and wrapped in plastic were not properly cooled. The inspector saw torn aluminum foil and dried food debris on the shelving in the walk-in cooler above open containers of product and shelves above the food prep area were encrusted with dust and grime.

To-go containers were exposed to splash, dust, or other contamination and sitting less than 6 inches off the floor.

The temperature in the warewashing equipment was not hot enough and an employee used a sponge and small container of soap water to clean it.

Grime and grease was built up on exhaust hood filters, walls of kitchen area and cooking equipment. Floors in several areas were soiled with food debris, grease, grime and debris

An employee’s cap was stored on shelving above the food prep area.

Habiba Mediterranean Restaurant on Haywood Road in Greenville scored 77 on May 5.

The restaurant had no written policy for the clean up of vomit or diarrhea.

Raw shell eggs stored above limes and lemons in the walk-in cooler, and the inside of the ice machine had a build up of black microbial growth.

Dates were not marked on cooked carrots, rice and cooked meats and multiple spray bottles of chemicals without labels of the common name on them were stored near food.

Large, deep containers of cooked chicken wings were being cooled on the counter top and in the walk-in cooler and there was no food temperature measuring device. Cooked chicken was stored on the floor of the walk-in freezer.

Black microbial growth was seen above the three-compartment sink. Debris was on floors and floor drains throughout the facility.

An employee’s cell phone and speakers were on the cutting board across from the grill.

Blue Ridge Brewing Co. on Trade Street in Greer scored 89 on May 6 and 100 upon re-inspection the next day.

During the first inspection, moldy pineapple was in the reach-in cooler, which also held improperly stored cooked pork.

Roasted chicken, rice, ribs, shredded chicken were not date marked and pimento cheese exceeded 7 days.

The Mason Jar, also on Trade Street in Greer was inspected on May 27 and received a score of 83, a B but when it was inspected again a week later it received an 88 and was classified as a C.

Among the infractions on the first visit were organic matter buildup outside the kitchen door, ice machine and an incorrect temperature on a table top warmer, which held grits, mac-n-cheese, marinara sauce and pork.

Improper temperature was also in the cold holding area, which held pimento cheese, boiled eggs, cheese and ham.

Vacuumed-sealed salmon was thawing in its original packaging.

When the inspector went back, three containers of cooked chicken wings were stored overnight at improper temperature. The cold holding area was still at improper temperature and held boiled eggs, cheese, lobster salad, cut tomatoes and cut lettuce.

The front door was open, obscuring customers from seeing the B sticker.

Sushi Kingdom on Woodruff Road in Greenville scored 80 and then 85 on a follow-up visit.

Among the infractions on the first visit were an employee handling raw shrimp tempura and then cooked shrimp tempura with the same gloves. An employee picked up trash off the floor, used a rag to wipe hands, and then changed gloves without properly washing.

Multiple employees used a handsink to rinse utensils, and there was no way to dry their hands at the kitchen cookline, server station, sushi bar, and dish area.

Multiple containers of fish, two containers of prepared sushi rolls and shrimp tempura were stored at improper temperatures.

Utensils were stored between use in containers of standing water and food containers were cracked and dishes chipped, cutting boards cracked.

On the follow up visit, the inspector saw an employee using the handsink to rinse a food container.

Escolar, a deep-sea fish, was labeled as “white tuna” on the menu.

Large bowls of steamed broccoli, trays of prepared sushi, multiple containers of prepared ready to eat spicy tuna were not date marked.

This story was originally published June 5, 2025 at 6:00 AM.