Restaurant · Wake County, NC

Hibachi 88

Name: Hibachi 88
Address: 675 Mills Park Dr, Wake County, NC

675 Mills Park Dr

Last inspected Apr 15, 2026 · View Map ↗ · Compare ↗

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Score 99

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

The full inspection history

7 inspections

1 - Inspection

Apr 15, 2026

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 3-302.11 (A)(4)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(4); Core; Multiple pans of food; including cut vegetables in the reach-in cooler were stored uncovered. Except when the food is being cooled; store food in packages; covered containers; or wrappings. CDI- wrapping added. No point taken

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 3-304.12 (A)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A); Core; Scoop and handle were stored inside a container of raw chicken. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. CDI- scoop removed and sent for cleaning and sanitizing.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Reach-in freezer handle is loose and coming apart when pulled on. Dried glue residue observed where repair was attempted. Repair/replace handle and ensure any repair methods maintain the equipment in a cleanable condition.

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 15, 2026 · Original Source

1 - Inspection

Jul 14, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 4-702.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-702.11; Priority; Observed the sanitizing compartment of the sink only filled 1/3rd of the way with bleach solution. As a result; equipment was not being completely submerged before being taken out to dry. Portions of containers and sheet pans were not being properly sanitized. Ensure enough solution is present to completely submerge food-contact surfaces of equipment so they are effectively sanitized. Equipment shall be sanitized before use and after cleaning. CDI- more bleach solution was added and equipment was completely submerged for 2 minutes.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; A large container of broccoli and a container of noodles were observed cooling near 2 hours (90 mins) and above 70F. Both were in large containers and noodles were covered. Quickly cool foods using methods such as open/vented shallow pans; large ice baths and active stirring; ice wands; or rapid cooling equipment. Cold air must flow around product to remove the heat. CDI- noodles were placed in the freezer to rapidly cool. Broccoli was divided into two separate tubs to cool faster near walk-in vent.

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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Employee cell phone observed on prep sink counter. Employee gum stored above cookline. Employee foods stored on upper shelving in walk-in cooler. Utilize designated areas for employee food/drink and personal items where contamination of equipment; facility food; single-service articles and linens cannot occur. CDI- items relocated. No point taken.

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 14, 2025 · Original Source

1 - Inspection

Apr 15, 2025

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; A few spray bottles of cleaner/chemicals unlabeled. Working containers used for storing poisonous or toxic materials shall be labeled with the common name. CDI - Spray bottles labeled.

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

Official record from Wake County Environmental Services, Apr 15, 2025 · Original Source

1 - Inspection

Nov 8, 2024

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Two bowls stored as clean soiled with old sticker residue. Equipment; food contact surfaces and utensils shall be clean to sight and touch. Stickers shall be removed prior to the cleaning process. CDI - Stickers removed and bowls moved to be thoroughly cleaned.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; A container of recently prepared noodles cooling in large portions in the walk-in cooler. When cooling use small/thin portions and loosely cover to facilitate air flow. CDI - Noodles spread into smaller portions on sheet pans.

In plain English

More about food kept at an unsafe temperature

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; Reach-in freezer floor interiors soiled with food and debris. Walk-in cooler gasket soiled with debris. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; 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 problems

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

1 - Inspection

Jul 12, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

minorCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Core; A few foods uncovered in refrigeration. Food shall be protected from contamination by storing the food in packages; covered containers; or wrappings. Lids/plastic wrap added.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; Un-washed broccoli florets placed in the wok for cooking. Raw vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Wake County Environmental Services, Jul 12, 2024 · Original Source

1 - Inspection

Mar 19, 2024

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw chicken stored above shrimp in the walk-in cooler. Food shall be stored according to final cook temperature to prevent cross contamination. CDI - Chicken moved below shrimp.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Employee food stored with facility food on dry storage shelving. Store below to prevent contamination; which is an area approved by EHS. EHS recommends labeling this area 'employee' as well for better clarification. Personal food moved. ; 6-305.11; Core; Employee coats stored on dry storage shelving where facility food and equipment are stored. Suitable facilities shall be provided for the storage of employee clothing. Coats re-located to an approved area.

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 19, 2024 · Original Source

1 - Inspection

Nov 20, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

5 recorded violations

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Wontons prepared on Saturday observed with no date mark in the walk-in cooler. TCS (Time/Temperature Control for Safety) foods shall be date marked on their prep/open date; and they shall be held for 7 days maximum. CDI - Prep date added.

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

majorCode 4-203.11Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.11; Priority Foundation; When tested in ice water; PIC's thermometer registered 35 - 40 F. Thermometers that are scaled in Fahrenheit shall be accurate to ±2 F in the intended range of use. Ensure thermometer reaches 32 F when calibrated. CDI - PIC ordered a new food thermometer 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

minorCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Flies present in kitchen. The premises shall be maintained free of insects; rodents; and other pests. Increase pest control measures.

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 insects

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Lo mien prepared in the 'rinse' compartment of the 3-compartment sink. 3-compartment sink visibly in-use for ware washing (as intended). Soiled dishes present in the 'wash' compartment and prepared sanitizer in the third compartment. Food shall be protected from contamination. Do not use the 3-compartment sink as a food prep sink; as this area is intended to be used for ware washing only.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

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; Reach-in freezer gaskets and prep cooler gaskets on the cook line soiled with food debris and soil. Racks in the walk-in cooler soiled with food and debris. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; 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 problems

Official record from Wake County Environmental Services, Nov 20, 2023 · Original Source