[Editor’s note: The report mentioned here is from an inspection conducted on November 6 and may not represent the future health inspection status of the food establishment.]
The Tennessee Health Department performed a routine inspection at Brother Z’s Wang Shack on November 6. The restaurant was cited for multiple violations, including unsafe food temperatures and dirty kitchen equipment, resulting in a low inspection score.
Brother Z’s Wang Shack
- When: November 6, 2025
- Where: 3825 Dickerson Pike, Nashville, TN 37207
- Score: 78
According to the health inspection report, Brother Z’s Wang Shack reported 16 violations. They are as follows:
- The report stated that management failed to maintain proper oversight during the inspection.
- Raw chicken and raw fish were stored on a shelf with ready-to-eat condiments and sauces.
- Fried chicken was observed sitting in a fryer basket at 122°F, below the required hot holding temperature. The person in charge stated it was cooked 30 minutes earlier and was being held for an order, the report said.
- Raw fish in the small reach-in cooler near the fryer was found at 48°F. The person in charge said it had been taken out for an order and just returned to the cooler.
- Cooked ribs in the walk-in cooler, prepared on November 5, were not labeled with a date.
- A fruit fly trap with many dead flies was set up above clean dishes at the three-compartment sink, the report mentioned.
- A personal half-used water bottle was stored on a shelf with customer food in the walk-in cooler.
- Single-service items in the storage area near the hand sink were not kept inverted.
- The report stated that cardboard lined the floor area near the fryer.
- Dry storage shelves near the door and all kitchen equipment were extremely dirty.
- Shelves in the walk-in cooler had heavy food debris and rust-like buildup.
- Excessive grease accumulation was observed on the kitchen walls and the hood above the fryer.
- Floors throughout the kitchen were heavily soiled, noted the report.
- The small reach-in cooler by the fryer was dirty both inside and outside.
- The report cited poor ventilation and a pervasive foul smell in the kitchen.
A detailed health inspection is available here.
Follow-up Inspection
The restaurant has 10 days after the inspection to correct all cited violations. Failure to comply or repeat violations could result in suspension of the restaurant’s food service license.
