Restaurant · Wake County, NC

Hibachi Japan #2

Name: Hibachi Japan #2
Address: 4001 Wake Forest Rd, Wake County, NC

4001 Wake Forest Rd

Last inspected May 20, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 97.5

Get the next inspection, free.

We'll email you when Hibachi Japan #2 has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

May 20, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core - One employee personal beverage was found being stored above food items in the walk in cooler...Employees shall eat and drink only in designated areas where contamination of exposed food and clean equipment/utensils cannot result...CDI by relocating beverage.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Repeat; Core - A container of sugar was found with no label. Containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents..

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 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); Repeat; Wet wiping cloths were found being stored in a container of chlorine sanitizer at a concentration around 0ppm. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration (50-200ppm for chlorine).

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; The green cutting board had several deep cuts and some of the cutting surface was no longer smooth & easily cleanable.Cutting surfaces subject to scratching/scoring shall be resurfaced or discarded if they can no longer be effectively cleaned and sanitized. Resurface or replace any worn cutting boards.

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, May 20, 2026 · Original Source

1 - Inspection

Jan 16, 2026

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

notedCode 2-102.12 (A) Certified Food Protection Manager (C)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C); No certified food protections present in the establishment during the inspection. At all times of food service; at least one CFPM shall be present in the food establishment.

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

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation - Repeat; Spray bottle with yellow cleaning liquid inside was not labeled...Working containers of chemicals shall be labeled with common name of product inside...CDI by labeling spray bottle.

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

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core - A container of sugar was found with no label. Containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents..

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 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

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 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (C); Scoop was being stored inside of raw chicken with its handle directly touching the food. If utensils are stored inside of food containers; they shall have handles that are above the food product in order to prevent potential contamination.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C); Minor dust buildup is on the ceiling of the back area. Physical facilities shall be cleaned at a frequency necessary to keep them 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 16, 2026 · Original Source

1 - Inspection

Sep 5, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P); Chlorine sanitizer in the 3 compartment sink was less than 50ppm. For food contact surfaces; chlorine sanitizer shall be maintained at a concentration of 50-200ppm. CDI- Concentration was increased during the 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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Noodles were being held too highly above their fill line in a prep top cooler and were above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to the walk-in cooler to be cooled down before a 4 hour period elapsed.

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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation - One spray bottle with yellow liquid inside was not labeled...Working containers of chemicals shall be labeled with common name of product inside...CDI by labeling spray bottle.

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

notedCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

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 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (C); Scoops were being stored inside of raw chicken and raw shrimp with their handles directly touching the food. If utensils are stored inside of food containers; they shall have handles that are above the food product in order to prevent potential contamination.

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 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 (C); Cleaned containers were found being closely stacked together while wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows for air drying.

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, Sep 5, 2025 · Original Source

1 - Inspection

Apr 23, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

7 recorded violations

minorCode 2-401.11 EatingEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 Eating; Drinking; or Using Tobacco (C); Employee beverage was found being stored on top of a slicer. Employees may drink from a closed beverage if it is stored in an area that prevents potential contamination of clean equipment or food.

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 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; Handwashing sink in restroom did not reach above 76F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Return hot water to restroom sink.

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

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf); One container of cooked noodles from yesterday was found with no date marking. After being cooked; ready to eat potentially hazardous food shall be dated to indicate when they shall be discarded (7 day period). CDI- Noodles were dated as needed.

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 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 wiping cloths were found being stored in a container of chlorine sanitizer at a concentration lower than 25ppm. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration (50-200ppm for chlorine).

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 4-903.11 (A) and (C) EquipmentEquipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C); Single service lids were being stored inside of a container with residue at the bottom. Single service equipment and utensils shall be stored in a clean; dry area where they are not exposed to potential contamination.

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 4-501.11 Good Repair and Proper Adjustment - Equipment (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C); Walk-in cooler condenser is leaking and there is a container catching water below the condenser. Equipment shall be maintained in a state of 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) 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); Wiring above hot holding unit has dust buildup and needs to be cleaned. Non food contact surfaces shall be kept free of soil 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, Apr 23, 2025 · Original Source

1 - Inspection

Jul 31, 2024

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; One small pan of fish was above a covered bus tub of cut onions in the walk-in cooler. CDI: Pan of fish was relocated...Food shall be arranged in equipment to be protected from cross contamination. Raw animal foods shall be stored separately from ready-to-eat foods; unwashed produce; and arranged according to final cook temperatures.

In plain English

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

More about other finding

minorCode 4-204-112Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-204-112; Core: An ambient air thermometer could not be found in the reach-in cooler holding salads near the register. Place a thermometer in this unit...Cold or hot holding equipment used for TCS foods shall include at least one permanently affixed temperature measuring device located for easy viewing & the sensor shall be in the warmest part of the unit.

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; A couple of live pests were seen in the storage cabinets under the counter near the drink machine. PIC says they perform their own pest control using a gel but the pests possibly come from the drain...The premises shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; A knife was stored in room temp water at the sushi station cutting board. Rice scoops were stored in water near the rice warmers in the back. CDI: Utensils sent back to dish...During pauses in food preparation; utensils may be stored in running water; water that is maintained at a temperature of at least 57C (135F); in food with the handles outside of the food; in a clean location (when used for non-TCS foods); or on a clean surface if washed/sanitized every 4 hours when used with TCS foods.

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; The cutting board had several deep cuts and some of the cutting surface was no longer smooth & easily cleanable. A wooden cutting board (used for employee food but stored next to the facility board) was cracked...Cutting surfaces subject to scratching/scoring shall be resurfaced or discarded if they can no longer be effectively cleaned and sanitized. Resurface or replace any worn cutting boards.

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, Jul 31, 2024 · Original Source

1 - Inspection

Feb 6, 2024

Score 97

Official score: 97 · Understand this area’s scale

7 recorded violations

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority - Some parts of broccoli and beef were below 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above OR time as a public health control (TPHC) procedure can be used...CDI by reheating foods or serving immediately. NOTE: PIC already has TPHC procedure but is not noting time on foods at steam table.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation - Crab rangoon rolls removed from freezer yesterday had no dates...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on crab rangoon rolls.

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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

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 - A few containers of dry foods were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents. NOTE: Names of foods on containers should be at least in English and whatever other desired language.

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core - One wooden cutting board (used for cutting raw meat) had some large cracks in it...Cutting boards with scratches; scores and cracks shall be resurfaced or replaced if they cannot be effectively cleaned and sanitized...CDI by discarding cutting board.; 4-501.11; Core - Walk-in freezer door had ice build-up; possibly due to door gasket not sealing and/or door frame heated strip not working properly...Food service equipment shall be maintained in good repair; and equipment components such as doors and seals shall be kept intact and tight...Remove ice from freezer door and repair heat strip and/or replace door gasket; if needed.

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 - Observed soiled solid metal shelving; metal overlays; equipment door handles; black platforms used to elevate bags of food above floor...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111; Core - Outside dumpster had a large crack in bottom and many cracks/openings because of rust. Leachate had been leaking onto ground under dumpster...Trash/recycling receptacles shall be kept in good repair...Replace damaged dumpster.

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, Feb 6, 2024 · Original Source