Restaurant · Wake County, NC

Hibachi Japan

Name: Hibachi Japan
Address: 7216 Gb Alford Hwy, Wake County, NC

7216 Gb Alford Hwy

Last inspected Jun 4, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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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

Jun 4, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode —Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 Observed bowl with no handle in make line used as a scoop. Use only a utensil/scoop with a handle and store in product with handles up and extending out of 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 —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 shelves rusting. Replace (do not paint as this will not be NSF approved).

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 4, 2026 · Original Source

1 - Inspection

Sep 18, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode —Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 Observed bowl with no handle in make line used as a scoop. Use only a utensil/scoop with a handle and store in product with handles up and extending out of foods. 3-304.12 Found scoop handle touching product in rice. Store in product with handles up and extending out of 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

notedCode —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (A) - Scoop in walk in cooler used for non-tcs (time temp control for safety) veggies has build-up of dried plant material. Pf Equipment food-contact surfaces and utensils shall be clean to sight and touch.

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 18, 2025 · Original Source

1 - Inspection

Mar 26, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 7-102.11 Common Name - Working Containers (Pf) Chemical spray bottle observed in dish area that was not proper labeled to identify the contents. Working containers of poisonous or toxic materials and personal care items shall bear a label. Corrected During Inspection - PIC labeled container at time of inspection 7-204.11 SanitizersChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf) Chemical spray bottle observed in dish area that was not proper labeled to identify the contents. Working containers of poisonous or toxic materials and personal care items shall bear a label. Corrected During Inspection - PIC labeled container at time of inspection 7-204.11 Sanitizers; Criteria - Chemicals (P) Chlorine sanitizer bucket in back dish area observed between 250-300ppm; rather than the 50-200ppm requirement. Sanitizer shall be provided at correct concentrations; diluting as required. Corrected During Inspection - PIC diluted the solution to achieve 200ppm.

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 3-501.13 Thawing (Pf) Dumplings and spring rolls observed thawing at room temperature on prep table near rice warmers. Kani crab sticks observed thawing in standing water at prep line near cook line. Thawing shall be accomplished under refrigeration or by placing product under cold running water. Corrected During Inspection - Dumplings and spring rolls were immediately removed and place into freezerFood temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 Thawing (Pf) Dumplings and spring rolls observed thawing at room temperature on prep table near rice warmers. Kani crab sticks observed thawing in standing water at prep line near cook line. Thawing shall be accomplished under refrigeration or by placing product under cold running water. Corrected During Inspection - Dumplings and spring rolls were immediately removed and place into freezer; while kani was taken to prep area to slice and refrigerate immediately after.

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

Official record from Wake County Environmental Services, Mar 26, 2025 · Original Source

1 - Inspection

Nov 21, 2024

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode 2-301.15 Where to Wash (Pf) Employee observed rinsing hands off in prep sink rather than at handwashing sinkHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.15 Where to Wash (Pf) Employee observed rinsing hands off in prep sink rather than at handwashing sink; which is supplied with soap and papertowels. Employee must wash hands only in handwashing sinks. Corrected During Inspection - Inspector addressed this with PIC who educated employee and had employee wash hands in correct location. 2-301.12 Cleaning Procedure (P) Employee rinsed hands off in prep sink without soap or paper towels to return back to food preparation. Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water; soap; scrub 10 to 15 seconds; rinse; and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Corrected During Inspection - Inspector addressed this with PIC who educated employee and had employee wash hands in correct location.

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

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Table underneath cooking equipment has debris build up. Hood above flat top has debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.

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 21, 2024 · Original Source

1 - Inspection

May 28, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

minorCode 3-307.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11; Core; Ice is being stored in printed grocery bags rather than a food grade bag or container.

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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Clean dishes stored on drying rack above three compartment sink are being stacked while still wet. Equipment 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, May 28, 2024 · Original Source

1 - Inspection

Jan 30, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 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; Stickers still in tact on outsides of food storage containers that were stored as clean above three compartment sink. Outsides of containers and pitcher that were stored as clean were also observed with food debris build up. Equipment food contact surfaces shall be clean to sight and touch. Corrected During Inspection - Inspector advised PIC to clean these items futher prior to use with emphasis on small crevices and outsides of 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 problems

majorCode 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation; Upon discussion with PIC; it was discovered that facility will undercook steak to medium or medium rare upon customer request; though the facility does not currently have a consumer advisory present on the menu. If animal food such as beef; eggs; fish; lamb; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of disclosure and reminder. Verification required.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jan 30, 2024 · Original Source

1 - Inspection

Oct 3, 2023

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wet wipe cloths observed on prep surfaces rather than being stored in sanitizer solution when not in use. Wet wipe cloths shall be held in a chemical solution at the proper 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

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; Cutting boards used for cutting meats observed with heavy stains and deep gouges. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced.

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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Employee food observed being stored next to rice warmers as well as being stored on back prep table. Designated areas for employees to eat and drink shall be located so that equipment; food; linens; etc are protected from contamination.

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, Oct 3, 2023 · Original Source