1 - Inspection
Jun 10, 2026
Score 100
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Wake County Environmental Services, Jun 10, 2026 · Original Source
Restaurant · Wake County, NC
Hibachi 88
3416 Poole Rd
Last inspected Jun 10, 2026 · View Map ↗ · Compare ↗
Score 100
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
8 inspections1 - Inspection
Jan 6, 2026
Score 98
Official score: 98 · Understand this area’s scale
3 recorded violations
notedCode 2-401.11 A. 2-401.11 (A) Employee drinks were stored on food prep areas. Employees shall eatEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 A. 2-401.11 (A) Employee drinks were stored on food prep areas. Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI- The employee drinks were placed below the food prep areas. This is a repeat item.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesnotedCode 2-402.11 Employees that is handling food is not wearing a hair restraint. Employees that handle food shall wear effective hair restraints such as a hatEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Employees that is handling food is not wearing a hair restraint. Employees that handle food shall wear effective hair restraints such as a hat; hair net or visor. CDI-These employees placed hat and visors on.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesnotedCode 4-601.11(C ) Build up of grease on the side of the fryers. Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ) Build up of grease on the side of the fryers. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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 problemsOfficial record from Wake County Environmental Services, Jan 6, 2026 · Original Source
1 - Inspection
Oct 13, 2025
Score 95.5
Official score: 95.5 · Understand this area’s scale
5 recorded violations
minorCode 2-401.11 A. 2-401.11 (A) Employee drinks were stored on food prep areas. Employees shall eatEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 A. 2-401.11 (A) Employee drinks were stored on food prep areas. Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI.. The employee drinks were placed below the food prep areas.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesnotedCode —Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-202.12 Core: Hand sink in the front prep area is 96F. Provide at least 100F water at hand sinks.
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.
More about handwashing problemsnotedCode —Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 4-501.114 Priority: Chlorine sanitizer is less than 50ppm at the sanitizing vat at the 3 compartment sink. Maintain sanitizer at correct concentrations when being used to sanitize. Sanitizer was remixed to the correct concentration once REHS spoke to PIC.
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 problemsminorCode 2-402.11 An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear effective hair restraints such as a hatEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear effective hair restraints such as a hat; hair net or visor.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesnotedCode 5-501.111 Core: The cardboard dumpster is missing a lid. Storage areasFacility maintenance
Official wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.111 Core: The cardboard dumpster is missing a lid. Storage areas; enclosures; and receptacles for refuse; recyclables; and returnables shall be maintained in good repair. 5-501.115 Core: Loose trash on dumpster pad. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean.
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 issuesOfficial record from Wake County Environmental Services, Oct 13, 2025 · Original Source
1 - Inspection
May 30, 2025
Score 97.5
Official score: 97.5 · Understand this area’s scale
3 recorded violations
notedCode —Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Priority: Chlorine sanitizer is less than 50ppm in a spray bottle. Maintain sanitizer at correct concentrations when being used to sanitize. Sanitizer was remixed to the correct concentration once REHS spoke to PIC.
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 problemsnotedCode 3-501.13 (A)Food temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 (A); (B); (C ) Priority foundation: Shrimp is being thawed in standing water. Thaw TCS food in cool running water to agitate loose food particles. Cool running water was added to the shrimp once REHS spoke to PIC.
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 temperatureminorCode 5-501.111 Core: The cardboard dumpster is missing a lid. Storage areasFacility maintenance
Official wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.111 Core: The cardboard dumpster is missing a lid. Storage areas; enclosures; and receptacles for refuse; recyclables; and returnables shall be maintained in good repair. 5-501.115 Core: Loose trash on dumpster pad. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean.
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 issuesOfficial record from Wake County Environmental Services, May 30, 2025 · Original Source
1 - Inspection
Feb 6, 2025
Score 96
Official score: 96 · Understand this area’s scale
5 recorded violations
majorCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) There was very little to no date marking observed at the time of the inspection. The only items that were date marked were the cooked noodles. Some raw and ready-to-eat foods kept in the kitchen for more than 24 hours must be date marked. The date marking can be the consume by or preparation date. The food will have a 7 day shelf life since the cold hold units must be maintained at 41F or below. A return visit will be made to see if the item has been corrected.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 3-501.15 Cooling Methods (Pf) Several pans of noodles were cooled down to 63F and then covered up in the walk-in cooler. Once food falls below 135F the cooling process must began. Food has two hours to go from 135F to 70F. Food have an additional four hours to go from 70F to 41F or below . Food can be cooled by using the following methods: placing foods into a smaller portionsFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Several pans of noodles were cooled down to 63F and then covered up in the walk-in cooler. Once food falls below 135F the cooling process must began. Food has two hours to go from 135F to 70F. Food have an additional four hours to go from 70F to 41F or below . Food can be cooled by using the following methods: placing foods into a smaller portions; using heat transfer equipment; using ice; using an ice bath; leaving food uncovered or loosely covered if there is no risk of overhead contamination. This is a repeat item from the last three inspections. Fill out a cooling log and keep on hand to be reviewed by Naterra McQueen.
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 temperaturenotedCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C) Wet towels were placed on work surfaces. Once towels become wet they must be placed in a sanitizer solution when not being used. Once the towel becomes dirty it must be placed in the dirty linen container. CDI.. The towels were placed in the sanitizer 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 problemsnotedCode 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; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean around the grill and cooking equipment to remove the grease and food build up.
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 problemsnotedCode 4-204.11 Ventilation Hood SystemsFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
4-204.11 Ventilation Hood Systems; Drip Prevention (C) Clean the vents on the hood to remove the grease build-up. This is a repeat item from the last inspection.
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 issuesOfficial record from Wake County Environmental Services, Feb 6, 2025 · Original Source
1 - Inspection
Oct 22, 2024
Score 96.5
Official score: 96.5 · Understand this area’s scale
6 recorded violations
notedCode 2-401.11 (A) Employee drinks were stored above food prep areas. Employees shall eatEmployee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A) Employee drinks were stored above food prep areas. Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI.. The employee drinks were placed below the food prep areas.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesnotedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw carrots were stored below raw beef in the walk-in cooler. Ready-to-eat foods must be stored above raw foods. Foods must be stored according to the final cook temperature. CDI.. The food items were placed in the correct final cook temperature arrangement.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3-501.15 Cooling Methods (Pf) A pan of noodles were cooled down to 77F and then covered up in the walk-in cooler. Once foods fall below 135F the cooling process must began. Food has two hours to go from 135F to 70F. Foods have an additional four hours to go from 70F to 41F or below. Food can be cooled by using the following methods: placing foods into smaller portionsFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) A pan of noodles were cooled down to 77F and then covered up in the walk-in cooler. Once foods fall below 135F the cooling process must began. Food has two hours to go from 135F to 70F. Foods have an additional four hours to go from 70F to 41F or below. Food can be cooled by using the following methods: placing foods into smaller portions; using heat transfer equipment; using ice; using an ice bath; leaving food uncovered or loosely covered if there is no risk of overhead contamination. The food items must not be completely covered until the food reaches 41F and below. CDI.. The food items were uncovered.
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 temperatureminorCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C) We towels were placed on work surfaces. Once towels become wet they must be placed in a sanitizer solution when not being used. Once the towel becomes dirty it must be placed in the dirty linen container.
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 problemsminorCode 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; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the storage shelves. Clean around the wok and cooking equipment.
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 problemsminorCode 4-204.11 Ventilation Hood SystemsFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
4-204.11 Ventilation Hood Systems; Drip Prevention (C) Clean the vents on the hood to remove the grease build-up. 6-202.11 Light Bulbs; Protective Shielding (C) Replace the blown light bulbs above the cooking equipment.
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 issuesOfficial record from Wake County Environmental Services, Oct 22, 2024 · Original Source
1 - Inspection
Jun 6, 2024
Score 97
Official score: 97 · Understand this area’s scale
5 recorded violations
criticalCode 4-501.114Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114; Priority; The chlorine sanitizer solution in the three compartment and the spray bottles were below 10 parts per million. Chlorine sanitizer must be between 50 to 200 parts per million. CDI... The sanitizer was corrected to 100 parts per million.
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 problemscriticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; There were two containers of chicken wings that were being held cold at 48F; Chicken breast was held at 47F in the walk-in cooler. These potentially hazardous foods must be held at 41F or below. CDI.. The food items were cooled down to 41F.
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 temperaturecriticalCode 3-501.15Food temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Core; Two containers of noodles were cooled down to 65F and placed in deep containers and covered up. Food must be cooled by using the following methods: placing food into shallow pans; placing food into smaller portions; using rapid cooling equipment; using an ice bath; adding ice as an ingredient; using heat transfer equipment; leaving food uncovered or slightly covered if there is no risk of over heat contamination. CDI.. The food item was placed into smaller portions.
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 temperatureminorCode 6-501.112Pests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.112; Core; Remove the mice droppings and the dead roaches in the soda syrup shelf. Dead or trapped insects; rodents; and other pests must be removed from control devices and the Premises at a frequency that prevents their accumulation; decomposition; or the attraction of pests.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode 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; Clean the shelf in the soda dispensing area to remove the mice droppings. Equipment must be kept free of dirt and other debris.
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 problemsOfficial record from Wake County Environmental Services, Jun 6, 2024 · Original Source
1 - Inspection
Jan 18, 2024
Score 99
Official score: 99 · Understand this area’s scale
2 recorded violations
majorCode 3-501.15Food temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Noodles 72 degrees F are stacked inside the walk-in cooler. Spread out food that is cooling on the top shelf in front of the fans; or on the top of the speed rack until food reaches 41F. Do not stack food that is cooling on cardboard boxes or on top of other pans. Air circulation should be maximized. Today pan of recently cooked noodles 72F was moved to the top shelf.
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 temperatureminorCode 6-501.114Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.114; Core; Several Buckets and covers are stored in the kitchen. Remove these buckets that are not intended for re-use in the business.
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 problemsOfficial record from Wake County Environmental Services, Jan 18, 2024 · Original Source