Restaurant · Wake County, NC

Jasmin Bistro

Name: Jasmin Bistro
Address: 1109 Ledsome Ln, Wake County, NC

1109 Ledsome Ln

Last inspected May 27, 2026 · View Map ↗ · Compare ↗

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Score 96

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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

May 27, 2026

Score 96

Official score: 96 · Understand this area’s scale

5 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 observed the metal insert on the salad washer was accumulated with leafy green debris and stored clean. Item was pulled from equipment rack and placed in three compartment sink.

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 3-501.14 Cooling A)Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 135F to 70FFood temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14 Cooling A)Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 135F to 70F; P and (2) Within a total of 6 hours from 135F to 41F or less. P (B) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature; such as reconstituted FOODS and canned tuna. P (C) Except as specified under (D) of this section; a TIME/TEMPERATURE CONTROL FOR SAFETY FOOD received in compliance with LAWS allowing a temperature above 41F during shipment from the supplier as specified in 3-202.11(B); shall be cooled within 4 hours to 41F or less. P (D) Raw EGGS shall be received as specified under 3-202.11(C) and immediately placed in refrigerated EQUIPMENT that maintains an ambient air temperature of 45F or less. P Observed rice in metal pan that was double wrapped in aluminum foil at a temperature above 41F which was prepared yesterday. Rice was not properly cooled to 41f within 6 hours. CDI by dsicarding

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

criticalCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) observed chicken and gyro meat on rotisserie cooker below 135f (90-110F) ensure that the even when in holding hot cooked foods maintain 135f or above.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pansFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf observed cut tomatoes; pico; and rolled grape leaves cooling in plastic wrap with lid on top stacked on top of each other . When cooling food does not have to be covered. When food reaches 41f it shall then be covered. .

In plain English

More about food kept at an unsafe temperature

notedCode 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; Pans are stacked together wet. Allow pans to air-dry before stacking together. Recommend adding two additional shelves to the existing shelving units to increase available space.

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 27, 2026 · Original Source

1 - Inspection

Feb 24, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

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) All sauces on the sauce flip-top unit were maintained above 41F due to airflow being blocked. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was relocated to walk-in cooler to rapidly cool to 41F. Ensure that the airflow to the upper portion of the unit is not blocked by overfilling the unit. REHS recommended storing sauce containers deeper into the unit due to airflow difficulties when stored within hotel pans.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.111 Keep the premises free of insectsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Keep the premises free of insects; rodents; and other pests. Cabinetry below soda machine had accumulations of small dead insects and live spiders. Clean below cabinetry and ensure that area is treated during pest control visits.

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

notedCode —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 door does not fully seal when closed. Equipment shall be maintained in a state of good repair. Repair walk-in cooler door.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Vent in walk-in cooler had accumulations of dust. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean vents.

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, Feb 24, 2026 · Original Source

1 - Inspection

Aug 29, 2025

Score 94.5

Official score: 94.5 · Understand this area’s scale

7 recorded violations

notedCode 2-101.11 - Assignment: PIC shall be present during all hours of operation. Pf Upon arrival for inspectionPermits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-101.11 - Assignment: PIC shall be present during all hours of operation. Pf Upon arrival for inspection; there wasn't a designated person in charge. A PIC shall be designated and present during all hours of operation. Corrected During Inspection - PIC arrived during inspection.

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 2-102.12 (A) Certified Food Protection Manager (C) Upon arrival for inspectionPermits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) Upon arrival for inspection; there wasn't a person in charge with the Food Protection Manager Certification. The person in charge shall be a certified food protection manager. Corrected During Inspection - CFPM arrived during inspection. Inspector discussed the need to have a CFPM on site at all times.

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 3-501.14 Cooling (P) Chopped lettuce inside walk in cooler and in make unit on front prep line did not properly cool down to 41 F within 4 hours of preparation. Per PICFood temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14 Cooling (P) Chopped lettuce inside walk in cooler and in make unit on front prep line did not properly cool down to 41 F within 4 hours of preparation. Per PIC; this was washed and cut this morning between 10:30am-11am. By the end of the inspection; the product was still registering at 58 F inside the walk in cooler and closer to 62 F in the make unit on the front prep line. Temperature control for safety foods that are prepared from room temperature ingredients shall be cooled down to 41 F within 4 hours. Corrected During Inspection - PIC voluntarily discarded these items. Discussed proper cooling methods with PIC; as this product was being stored in large; deep; sealed containers.

In plain English

More about food kept at an unsafe temperature

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) Cheese; lettuce; tzatziki sauce; and yogurt sauce inside make unit at end of cook line were observed between 42-45 F. Temperature control for safety food shall be maintained at 41 F or less. Corrected During Inspection - All products were removed from the make unit and place into the walk in cooler to rapidly cool down to 41 F. Inspector suggested to PIC that the temperature of this unit needs to be lowered in order to maintain proper temperatures.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Chickpeas mixture (chickpea; carrots; peas) inside walk in cooler observed with a date mark from 8/21/25; which exceeds the 7 day shelf life. Two containers of hummus inside the front make unit observed with a prep date of 8/19/25; which also exceeds the 7 day shelf life. Temperature control for safety; ready to eat foods shall be discarded once the 7 day shelf life has been met. If TCS/RTE products are placed into freezer once prepared; then removed to place under refrigeration the product must be labeled with the date it was removed from freezer and place into refrigeration in order to track the 7 day shelf life. Corrected During Inspection - PIC discarded hummus that exceeded the 7 day shelf life. PIC was able to properly label soup with date it was removed from freezer and placed back under refrigeration.

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 3-501.13 Thawing (Pf) Two containers of falafel observed thawing inside walk in cooler thawing between 47-50 F. Thawing shall be accomplished by running product under cold running water or placing product into refrigeration to thaw. Corrected During Inspection - Upon discussion with PICFood temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 Thawing (Pf) Two containers of falafel observed thawing inside walk in cooler thawing between 47-50 F. Thawing shall be accomplished by running product under cold running water or placing product into refrigeration to thaw. Corrected During Inspection - Upon discussion with PIC; it was discovered that this product may have been out at room temperature to thaw rather than under refrigeration. PIC also mentioned that an employee may have added water over product; but it may have exceeded 41 F due to water temperature. PIC immediately removed this product and placed it back into the freezer to rapidly cool back down to 41 F.

In plain English

More about food kept at an unsafe temperature

notedCode —Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18 Cleaning of Plumbing Fixtures (C) Toilet in women's room was soiled at time of inspection. Toilets shall be kept 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, Aug 29, 2025 · Original Source

1 - Inspection

Jan 27, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 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 (Priority); Raw chicken and beef were stored above avocados in the walk in cooler. Raw meats must be stored so they cannot drip onto ready to eat food. CDI-Foods were rearranged. Food storage chart reviewed with PIC.

In plain English

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

More about other finding

minorCode 4-602.13 Nonfood Contact Surfaces (Core)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (Core); The vents in the walk in cooler were dusty. Non food contact surfaces of equipment must be maintained clean. Clean the vents.

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 27, 2025 · Original Source

1 - Inspection

Oct 1, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

2 recorded violations

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P) Food in the make line was holding 44-55F. Some foods were recently cut; and were moved to the walk in cooler for cooling. Some foods were filled over the fill line. This unit is in the process of being replaced; as it has been holding food above 41F; according to the PIC. TCS foods shall be cold held at 41F or below. CDI-Facility was given a TPHC template for temporary use; until unit is replaced and capable of holding foods at 41F or below.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; PF; Foods to be cooled after preparation (raw chicken; cut tomatoes; tabbouleh) were wrapped tightly in plastic wrap immediately after preparation. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. Do not apply plastic wrap or lids until food is cooled to 41F. CDI-Plastic wrap was removed. Reviewed cooling methods with PIC. Provided cooling methods materials in Spanish via email to PIC/owner.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Oct 1, 2024 · Original Source

1 - Inspection

May 16, 2024

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Employee cup of tea was stored on a shelf above clean equipment and utensils with no lid. Employees may only drink from covered beverage containers; and they must be stored to avoid spilling onto clean equipment; food; et.cet. CDI-Cup was voluntarily discarded. Educated PIC on proper drinking procedures for employees.

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

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Fried falafel balls stored under the heat lamp were 86F. TCS foods shall be hot held at 135F or above. CDI-These were voluntarily discarded. Lamp was turned off during cleaning; leading to low holding temperature.

In plain English

More about food kept at an unsafe temperature

criticalCode 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; Tomatoes; tomato salad; and cheese on make line were holding 44-48F. Time/Temperature Control for Safety (TCS) foods shall be cold held at 41F or below. CDI-Unit was adjusted down. Items were voluntarily discarded. Discussed the use of Time as a Public Health Control with PIC; and provided template in case facility is interested in using.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, May 16, 2024 · Original Source

1 - Inspection

Jan 4, 2024

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Paper Towels are not provided in the toilet room. Light displays orange on the dispenser. Towels were stocked upon request.

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

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Sanitizer is not dispensing properly from the sink dispenser. Concentration is extremely weak; barely detectable. Use test strips to verify presence of sanitizer. Bleach that is readily available in the kitchen can be used to mix sanitizer; instructions on the jug indicate to use 1 Tbsp for each gallon of water. Employee indicates he prefers the quat sanitizer that can be hand-poured from the jug that is mounted at the 3-compartment sink. Use warm water and pour quat sanitizer into clean water; using test strips to achieve concentration close to 200 ppm. Discussed preparation and testing method today.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; 3-compartment ware washing sink is not clean. There is a tacky film coating sink basin of the sanitizing compartment. Clean entire sink daily with detergent.

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 4, 2024 · Original Source

1 - Inspection

Sep 29, 2023

Score 94.5

Official score: 94.5 · 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; No Sanitizer available. Jug attached to the dispenser at the ware washing sink is empty. After washing and rinsing wares; soak in sanitizer at least one minute and allow to air-dry. Sanitizer shall also be applied to sinks; tables; surfaces that touch food. Educate employees on proper use of sanitizer. Jug was replaced upon request.

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

criticalCode 3-401.11Food temperature

Official wording

Proper cooking time & temperatures

Inspector’s notes

3-401.11; Priority; Very Thick Gyros Slices 126F on the top in the steam table; indicating the most recently cooked portions. Gyros Slices shall reach safe final cook temperature before storing in the steam table (likely labeled 160F from manufacture and 155F based on being comminuted). Pan is very full. Lid cannot be placed on the pan correctly and must be inverted to accommodate the volume. Present manager indicates there is a system to move slices to the left; into the other pan with additional liquid where it receives continued cooking; heating. Slices in the 2nd pan meet required final cook temperature and are thinner than recently cooked gyros slices. Use thermometer to verify safe final cook temperature is reached before moving to the steam table. Thin slices are needed. Move slices to the grill if they do not register 160F (or 155F) before moving to the steam table. Slices under 155F were returned for additional cooking today.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Five or more plastic covered containers of rice 109 degrees F inside the walk-in cooler. Rapid cooling is needed. Cool Rice from 135F to 70F in 2 hours or less -and- from 70F to 41F in 4 more hours or less. Leave rice partially uncovered to allow steam to escape. Do not stack plastic containers until rice measures 41F. Rice was transferred to shallow white pans today to speed the cooling rate. Use your thermometer to verify cooling parameters are met.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Use Rapid Cooling Methods. Avoid sealing and stacking plastic containers that are cooling. Spread rice out into shallow layers and stir to release heat. Rice was transferred to shallow pans today for cooling.

In plain English

More about food kept at an unsafe temperature

minorCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; 3-compartment ware washing sink has unclean build-up on the right drainboard where clean wares are stored. Daily cleaning of the sink is needed with detergent. Sink was cleaned upon request.

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 29, 2023 · Original Source