Restaurant · Wake County, NC

Hibachi 88

Name: Hibachi 88
Address: 6213 Rock Quarry Rd, Wake County, NC

6213 Rock Quarry Rd

Last inspected Aug 10, 2026 · View Map ↗ · Compare ↗

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Score 95

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

8 inspections

1 - Inspection

Aug 10, 2026

Score 95

Official score: 95 · Understand this area’s scale

4 recorded violations

notedCode 4-501.114 PriorityCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Priority; Chlorine sanitizer is at 0ppm in the spray bottle. 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(50-200ppm for chlorine). CDI- The 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 problems

notedCode 3-302.12 There were several dried food containers that are not labeled. Label all working containers of food (oilsFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 There were several dried food containers that are not labeled. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. This is a repeat item. CDI- The above food was labeled once REHS spoke to PIC.

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 problems

notedCode —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Core: Wiping cloths are stored in a sanitizer bucket that is at 0ppm of chlorine. Hold in-use wiping cloths in properly concentrated sanitizer between uses(50-200ppm for chlorine. CDI- The sanitizer was remixed for the wiping cloth bucket 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 problems

notedCode 5-501.115: Bags of trashFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115: Bags of trash; loose trash and mattress on the 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. This is a repeat item.

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, Aug 10, 2026 · Original Source

1 - Inspection

Mar 30, 2026

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wet wiping cloths on prep surfaces. Store wet wiping cloths on sanitizer solution mixed to the manufacturer's specified concentration. CDI- Wiping cloths were placed in sanitizer solution that was mixed to the correct concentration.

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 5-501.115: Bags of trash on the dumpster pad. A storage area and enclosure for refuseFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115: Bags of trash on the 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 issues

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

1 - Inspection

Nov 20, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 2-402.11 Core: An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear effective hair restraints such as a hair netEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11 Core: An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear effective hair restraints such as a hair net; hat or visor. CDI-Once REHS spoke to the PIC this employee put a hat 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 issues

notedCode —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Core: Wet wiping cloths on prep areas. Store wet wiping cloths in sanitizer between use. CDI-The wet wiping cloths were placed in sanitizer 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 problems

Official record from Wake County Environmental Services, Nov 20, 2025 · Original Source

1 - Inspection

Aug 6, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 2-402.11 Core: An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear a hair restraint such as a hatEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11 Core: An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear a hair restraint such as a hat; visor or hair net. This employee put a hat on once REHS spoke to PIC.

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 issues

minorCode 5-501.115: Loose trash on the dumpster pad. A storage area and enclosure for refuseFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115: Loose trash on the 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 issues

Official record from Wake County Environmental Services, Aug 6, 2025 · Original Source

1 - Inspection

Apr 29, 2025

Score 96

Official score: 96 · Understand this area’s scale

3 recorded violations

notedCode 4-501.114 PriorityCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Priority; Chlorine sanitizer is at 0ppm in the spray bottle. Maintain sanitizer at correct concentrations when being used to sanitize. The 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 problems

notedCode 3-302.12 There were several dried food containers that are not labeled. Label all working containers of food (oilsFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

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 problems

notedCode —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Wiping cloths are stored in a sanitizer bucket that is at 0ppm of chlorine. Hold in-use wiping cloths in properly concentrated sanitizer between uses(50-200ppm for chlorine. The sanitizer was remixed for the wiping cloth bucket 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 problems

Official record from Wake County Environmental Services, Apr 29, 2025 · Original Source

1 - Inspection

Nov 8, 2024

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. There was a knife that was stored as clean but had some food debris on the knife. All equipment stored as clean must be clean to sight and touch. CDI.. The knife was placed at the three compartment sink to be washed again.

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 —Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Food Storage Containers Identified with Common Name of Food (C) There were several containers that were not labeled. Food taken from the original container and is not easy to recognize such as rice and dry pasta must be labeled with the common name of the item in the container. This is a repeat from the last two inspection. CDI.. The food items were properly labeled.

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 problems

Official record from Wake County Environmental Services, Nov 8, 2024 · Original Source

1 - Inspection

Jul 16, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

majorCode 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation; The business offers under cooked beef but does have a consumer advisory on the menu. The under cooked food items must have an asterisk mark placed beside it on the menu; take out menu; and online menu. The reminder shall include an asterisking the animal-derived Food requiring Disclosure to a footnote that states: Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness. Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK or foodborne illness; especially; if you have certain medical conditions. A return visit will be made to see if the item has been corrected.

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

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; There were several sauce bottles that were not labeled. There were several dry food items that were not labeled. Except for containers holding Food that can be readily and unmistakably recognized such as dry pasta working containers holding Food or Food ingredients that are removed from the original packages for use in the kitchen such as cooking oil; flour; sauces; spices must be identified with the common name of the inspection. This was a general comment on the food item.

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 problems

minorCode 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core; Provide a drain plug for all dumpster. The dumpster was missing a drain plug. Drains in receptacles and waste handling units for REFUSE; recyclables; and returnables must have drain plugs in place.; 5-502.11; Core; The recycle unit was full and box on the ground. Refuse; recyclables; and returnables shall be removed from the Premises at a frequency that will minimize the development of objectionable odors and other conditions that attracts or harbor insects and rodent.

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, Jul 16, 2024 · Original Source

1 - Inspection

Jan 22, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

criticalCode 2-301.12Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.12; Priority; A male employee went outside and came back inside and washed his gloved hands. The employee did not take off his gloves. The employee was properly washing with the exception that he had on gloves. Gloves must be removed in order to perform proper handwashing. CDI.. The employee was instructed on proper handwashing. The employee was properly washing his hands before the end of the inspection.

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

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; There were some medicines that were stored above a food prep area. A medicines must be stored in a manner to prevent contamination to single-service items; below food prep areas; food equipment. CDI... The day quil and night quil was moved below the food prep area.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; There were several sauce bottles that were labeled. Except for containers holding Foods that can be readily and unmistakably recognized such as dry pasta working containers holding Food or Food ingredients that are removed from the original packages for use in the kitchen such as cooking oil; flour; sauces; spices must be identified with the common name of the Food item

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 problems

Official record from Wake County Environmental Services, Jan 22, 2024 · Original Source