Restaurant · Wake County, NC

Bibibop

Name: Bibibop
Address: 2007 Walnut St, Wake County, NC

2007 Walnut St

Last inspected Jun 30, 2026 · View Map ↗ · Compare ↗

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Score 96

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

9 inspections

1 - Inspection

Jun 30, 2026

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114(C) Sanitizer is not present in towel buckets or being dispensed into the ware washing sink. A quaternary ammonium sanitizer shall have a minimum temperature of 75F and have a concentration indicated by the manufacturer's use directions. P Manager replaced the KAYQUAT Sanitizer bag which produced some improvement in concentration. Use test strips daily to verify presence of sanitizer. Service request was put in to have Ecolab increase the concentration and assure proper function of the dispenser. Service request was also put in with Bibibop to replace the broken spray arm on the faucet.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot Holding (P) Some pans of food are stacked at the back-up steam table that serves the serving line. The stacked pans of food are not 135F as required. Use your thermometer to verify food is maintained at 135F and hotter; avoid stacking pans out of the heat source. If food drops below 135F; reheat to 165F and start the holding at 135F again. . . Also; since some food is brought to the line less than 135F; it is not at 135F on the serving line. Use your thermometer to verify 135F is maintained. Food was reheated today and we discussed storage and correction.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 4-202.11 Discard cracked plastic lids and food containers. Multiuse food contact surfaces shall be smoothCleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-202.11 Discard cracked plastic lids and food containers. Multiuse food contact surfaces shall be smooth; free of cracks; chips; pits; crevices and assembled to allow access to clean. -Pf . . Replace can opener if it can no longer be effectively cleaned. . . Shelf under the hood on the small table has collapsed to the floor. . Replace broken spray arm on the ware washing sink faucet.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Cart that holds the #10 cans with the can opener-mount are not clean. . Can Opener needs cleaning. . Walk-in Cooler gasket has wet black build-up that needs to be cleaned. Employee refrigerator needs cleaning. Green shelves labeled "black bean pot"; "Miso pot"; etc need cleaning. Maintain equipment clean. Can Opener was taken to the ware washing sink for cleaning.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jun 30, 2026 · Original Source

1 - Inspection

Dec 17, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; No Soap is available at one of two handwashing sinks. Keep soap in the dispenser. Dispenser was opened upon request and soap added.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11 Rice Warmers have visible damage with deteriorating non-stick finish; broken handles and missing componenets. Two refrigerators are not functioning. Maintain equipment in good repair. Refrigerators are labeled not for use. Low Boy drawer refrigeration unit is empty and the other refrigerator only contains squeeze bottles of commercially prepared dressings not requiring refrigeration. . . Ecolab Sanitizer dispenser at the ware washing sink has a glove secured at the top and is spraying water onto the pans stored on the shelf to the left. Contact the vendor for repair or replacement of the Ecolab wall-mounted dispenser. Sprayed pans were removed from the shelf; and sanitized. . . Soda Machine tray that catches ice and spilled beverages is overflowing onto the floor. Drain may be clogged.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Cart that holds the #10 cans with the can opener-mount are not clean. . Can Opener needs cleaning. . Refrigerator lid with laminated signs held with tape is not clean. Maintain equipment clean. Can Opener was taken to the ware washing sink for cleaning. Laminated sign was removed from the refrigerator lid and lid was removed for effectively cleaning at the ware washing sink.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-501.11 Repairing - Premises - Methods (C) Floor is deteriorating. Poured epoxy floor has peeled and is damaged. Provide continuousCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Repairing - Premises - Methods (C) Floor is deteriorating. Poured epoxy floor has peeled and is damaged. Provide continuous; washable floor. . Cleaning is needed on the floor in areas close to the walls and under equipment. . Large Vent in forward area of the kitchen is dusty. Maintain physical facilities clean and cleanable.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Dec 17, 2025 · Original Source

1 - Inspection

Sep 11, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode 3-501.16(A)(2) Diced Tofu 55F in flip-top or make-line refrigerator. Pan of Tofu is stacked on top of another panFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Diced Tofu 55F in flip-top or make-line refrigerator. Pan of Tofu is stacked on top of another pan; not properly seated into the cold portion of the refrigerator. This was observed on a previous inspection. Maintain TCS foods in cold holding at 41F or less. -P Tofu was discarded.

In plain English

More about food kept at an unsafe temperature

notedCode —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) wiping cloths are stored on the steam table serving line in the to-go order area. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Store used wiping cloths in sanitizer buckets. Towels were removed from the surface.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3-304.12 (F) Spatulas are stored in standing water at rice warmers. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Store spatulas on a cleanEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (F) Spatulas are stored in standing water at rice warmers. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Store spatulas on a clean; dry surface. 3-304.12 (A) Tong Handles are stored on the lettuce on the serving line. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. Longer handled tongs are recommended for the lettuce. Tongs were lifted off the lettuce today.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-501.11 Rice Warmers have visible damage with deteriorating non-stick finish and broken handles. Two refrigerators are not functioning. Some cutting boards have fuzzyCleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11 Rice Warmers have visible damage with deteriorating non-stick finish and broken handles. Two refrigerators are not functioning. Some cutting boards have fuzzy; unclean surfaces. Maintain equipment in good repair. Refrigerator repairmen arrived and assessed refrigeration; determining one problem is due to an electrical problem. Two warped and fuzzy cutting boards were discarded.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-501.18Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.18; Core; Sanitizer in ware washing sink has food debris floating in it. Rinse wares before storing inside the sanitizer. If solution is not clean; drain and refill the solution.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-501.11 Repairing - Premises - Methods (C) Floor is deteriorating. Poured epoxy floor has peeled and is damaged. Provide continuousCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Repairing - Premises - Methods (C) Floor is deteriorating. Poured epoxy floor has peeled and is damaged. Provide continuous; washable floor.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Sep 11, 2025 · Original Source

1 - Inspection

Apr 25, 2025

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 4-601.11(A) Stored Cutting Boards have an odor. White cutting boards are warped and discolored. Effectively clean the cutting boards after useCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Stored Cutting Boards have an odor. White cutting boards are warped and discolored. Effectively clean the cutting boards after use; rinse and sanitize. Can Opener is not clean. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. . . There is no sanitizer. Dispenser is empty and water is being used. Cutting boards were removed from the utensil shelving and taken to the ware washing sink to clean and sanitize. Can opener was taken to the ware washing sink to be cleaned. New bag of sanitizer concentrate was removed from the box and added to the ware washing sink dispenser during inspection.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Red Buckets with wiping cloth contain only water. No sanitizer was available this morning so employee is using only water. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Buckets were taken to the ware washing sink to be replaced with solutions of sanitizer.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-502.11(A) Maintain utensils in good repair. Rice Warmer inserts are in bad condition. The finish in the rice noodleCleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-502.11(A) Maintain utensils in good repair. Rice Warmer inserts are in bad condition. The finish in the rice noodle; purple rice and white rice warmers are damaged and peeling. Replacement of the inserts is needed. Use gentle cleaning tools to clean (non-scoring). Prevent non stick finish from being added to the food. . . Soft spatula hanging above the sink is damaged. Replacement is needed. . .. Some large clear lids are broken; including the cover for the sprouts. Replace broken plastic lids. discussed today

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Nonfood Contact Surfaces (C): Shelves with utensils are heavily soiled. Several shelves plastic tops were taken to the ware washing sink to be cleaned. . . Can Opener mount and can rack it is mounted to are not clean. Regular cleaning is needed. . . Remove laser film from the rolling cart inside the walk in cooler. Maintain equipment clean and cleanable.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.16 (C) Trash cans are not available at the handwashing sinks. Provide waste bins in required areas including at handwash sinks.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Apr 25, 2025 · Original Source

1 - Inspection

Feb 17, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2);Priority; Tofu in flip top cooler at 44-48F. Some tofu recently cut and placed into this cooler; since delivery blocking entrance to walk-in cooler. But Tofu from day previous in container on top part of flip top cooler not inside the cooler. Lettuce and Kale at beginning of front make line at 43-44F. Maintain TCS foods in cold holding at 41F or less. Tofu dated from yesterday voluntarily discarded during inspection. Lettuce and kale cooler checked during inspection and adjusted. EC recommended TPHC for these items. Facility has logs of temperature checks; and after 2 hours if temperature is checked and not at 41F or below it is replaced and discarded according to manager on duty. Reminded to not stack containers inside flip top cooler since they do not get the air-flow like the items inside the cooler and in the bottom portion.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B);Core; One wet wiping cloth sitting on the counter near cook line. Three sanitizer buckets with 0-100ppm quaternary sanitizer solution. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Buckets replaced during inspection and wet cloth added to bucket during visit.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-903.11 (A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing; Core; Several metal pans stacked wet nested on clean dish racks and shelf above clean side of three compartment sink. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Dishes moved during inspection.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Wake County Environmental Services, Feb 17, 2025 · Original Source

1 - Inspection

Oct 29, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

notedCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Sweet potato noodles in hot holding unit less than 135F; temperature of noodles at 120F. Potatoes in steam table at 120-125F. Maintain TCS(Time/Temperature Controlled for Safety) foods in hot holding at 135F or above. Steam table well water low and hot water added during inspection. Both potatoes and noodles placed into oven to reheat before placing back into hot holding units.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Oct 29, 2024 · Original Source

1 - Inspection

Apr 4, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wiping Cloths are stored in a fresh solution of sanitizer but sanitizer is less then 150 ppm quat. Store wiping cloths in sanitizer that tests within range. Contact the sanitizer technician to have concentration increased. Fresh sanitizer was obtained.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; Handles on the rice warmers are broken. Plastic is flimsy. Consider contacting the supplier. Maintain rice warmers in good repair.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Apr 4, 2024 · Original Source

1 - Inspection

Jan 17, 2024

Score 99

Official score: 99 · Understand this area’s scale

4 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Glue from stickers remains on lids. During cleaning; remove the sticker residual. Lids were returned to the ware washing sink for cleaning.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; One wet wiping cloth is stored on the surface near the cooked chicken. Store towels in sanitizer buckets when used.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; At least three handles on the rice warmers are broken. Plastic is flimsy. Consider contacting the supplier. Maintain rice warmers in good repair.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Cart that holds the #10 cans with the can opener-mount; shelves with pans above the sink are not clean. Maintain equipment clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jan 17, 2024 · Original Source

1 - Inspection

Oct 31, 2023

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; Present employees are not ANSI certified managers. Consider retaking the ServSafe exam to become certified.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

majorCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; No Soap is available at one of two handwashing sinks. Keep soap in the dispenser. Dispenser was opened upon request and soap added. ; 5-205.11; Priority Foundation; Handwashing sink in the front is clogged with black beans. Handwashing sink in the ware washing; back area has red buckets and cleaning brushes stored inside. Keep handwashing sinks free of storage and used only for handwashing. buckets and brushes were removed.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer bucket contains no detectable level of sanitizer. Store wiping cloths in sanitizer. "in hand or in bucket". Towel Buckets were filled with sanitizer from the ware washing sink.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; 3-compartment ware washing sink is not clean with unclean film coating sink basin used to sanitize. Use detergent to clean the sink every day. Fill sanitizer into a clean sink basin.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Can Opener; cart that holds the #10 cans with the can opener-mount; shelves with pans are not clean. Maintain equipment clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Oct 31, 2023 · Original Source