Restaurant · Wake County, NC

Kinoko Ramen

Name: Kinoko Ramen
Address: 3524 Davis Dr, Wake County, NC

3524 Davis Dr

Last inspected Aug 18, 2026 · View Map ↗ · Compare ↗

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Score 95

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

The full inspection history

4 inspections

1 - Inspection

Aug 18, 2026

Score 95

Official score: 95 · Understand this area’s scale

6 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; Observed a buildup of debris inside one food prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- item washed.

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 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; No date marking on TCS house made items... miso paste; garlic soy sauce; hardboiled eggs; cooked beef and vegetables; vegan sauce. Open containers of tofu without date marking. Ready to eat; Potentially hazardous food (Time/temperature for food safety food )prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day- items dated.

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 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Priority Foundation; Observed cooked pork belly thawing at room temp on a cutting board. Observed packages of pork submerged under running water temping 88F. Potentially hazardous food (Time/temperature for food safety food ) shall be thawed: (A) Under refrigeration that maintains the food temperature at 41F or below B) Completely submerged under running water: (1) At a water temperature of 70F or below. Items placed in walk in to thaw.

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 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Ants active inside 3 comp sink (soap side). 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 by: (A) Routinely inspecting incoming shipments of food and supplies; (B) Routinely inspecting the premises for evidence of pests; (C) Using methods; if pests are found; such as trapping devices and (D) Eliminating harborage conditions. If issue persists; Call pest control. 6-202.15; Core; Observed holes and gaps on the side of the back exit door that will allow for rodents/pest to easily enter the building (the seal around the door is damaged and hanging off the door). Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings; (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors. Replace seal and fill gaps in door.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Observed black residue inside hose at basin for soapy water with food debris and ants present inside the basin. Ware-washing machine; the compartments of sinks; basins; or other receptacles used for washing and rinsing equipment; utensils; or raw foods; or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified under sec. 4 301.13 shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (C) If used; at least every 24 hours. Clean 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

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; Observed thick buildup of food and spills on plastic covering on shelving under prep tables; walk in freezer floors; buildup of dust on shelving above prep sink. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean 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

Official record from Wake County Environmental Services, Aug 18, 2026 · Original Source

1 - Inspection

Apr 6, 2026

Score 93

Official score: 93 · Understand this area’s scale

10 recorded violations

notedCode 3-301.11Employee health and hygiene

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

3-301.11; Priority Foundation; At the beginning of inspection observed manager handling cooked food with bare hands to arrange them on plates. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment-manager donned gloves.

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 3-101.11 3-101.11Contamination

Official wording

Food in good condition; safe & unadulterated

Inspector’s notes

3-101.11 3-101.11; Priority; Black and white growth observed on raw broccoli inside walk in. . Food shall be safe; unadulterated; and honestly presented- item discarded

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

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Pink residue on metal ice machine baffle. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.

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)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Observed noodles sitting at room temperature holding above 41F. TCS food shall be held at 41F or below. Items discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; No date marking on TCS house made items... bulk containers of pork broth cooked pork belly; vegetable curry sauce. Open gallon of milk; open packages of spam; egg noodles and tofu. Ready to eat; Potentially hazardous food (Time/temperature for food safety food )prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. 3-501.18; Priority; Observed no date marking for items listed above on days prior...Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.

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 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Observed degreaser stored next to raw chicken thawing on 3 comp sink drain board. Windex and sanitizer stored next to single use spoons. Poisonous or toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service or single-use articles by: •Separating the poisonous or toxic materials by spacing or partitioning; •Locating the poisonous or toxic materials in an area that is not above food; equipment; utensils; linens; and single-service articles or single-use articles. Items placed in designated 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

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; At the beginning of inspection; observed two rolls of pork belly and soft boiled eggs cooling at room temperature. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed.

In plain English

More about food kept at an unsafe temperature

notedCode ) 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

) 3-501.13 ; Priority Foundation; Observed raw chicken thawing on prep sink drain board at room temp. Potentially hazardous food (Time/temperature for food safety food ) shall be thawed: (A) Under refrigeration that maintains the food temperature at 41F or below B) Completely submerged under running water: (1) At a water temperature of 70F or below. Item placed under running water.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Observed wet and soiled wiping cloths on counters. Wet or soiled wiping cloths shall be submerged in a sanitizer solution in between uses.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Observed thick buildup of food and spills on plastic covering on shelving under prep tables; shelving under food prep sinks; walk in cooler floors; buildup of dust on shelving above prep sink. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean 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

Official record from Wake County Environmental Services, Apr 6, 2026 · Original Source

1 - Inspection

Nov 21, 2025

Score 95

Official score: 95 · Understand this area’s scale

7 recorded violations

notedCode 2-301.15Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.15; Priority Foundation; Observed manager vigorously rinsing hands inside food prep sink. Managers stated that food prep sink is only used for dumping. The equipment shall be utilized for it's intended purpose. Managers agreed to restore sink to use for vegetable washing. Food employees shall clean their hands in handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing; or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. EHS request hand wash-team member washed hands.

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; Observed air gap in dispenser and no solution dispensing. 3 comp sink and quat sanitizer residual 0PPM. Quat sanitizer shall register 200-400PPM. Manager agreed to hand mix chlorine from now on. 4-602.11; Priority; Observed a buildup of black growth inside one food prep sink; observed thick grease and food debris inside the other food prep sink(used for dumping). Equipment food-contact surfaces and utensils shall be cleaned: if used with Potentially hazardous food (time /Temperature control for food safety food); equipment; food contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours- all items washed. 4-602.11; Core; Pink residue on metal ice machine baffle. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.

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 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; No date marking on TCS house made items... cooked pork belly; tofu; vegetable curry sauce. Ready to eat; Potentially hazardous food (Time/temperature for food safety food )prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.

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 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation; Observed soft boiled eggs on the menu. Menu does not provide a disclosure statement. Disclosure shall include: (1) A description of the animal-derived foods; such as oysters on the half shell (raw oysters raw-egg Caesar salad; and hamburgers (can be cooked to order); or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. For example * Asterisked items may contain raw or undercooked ingredients.

In plain English

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; Observed no label on chemical spray bottle. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material- items labeled. 7-201.11; Priority; Observed bulk Palmolive soap and oven cleaner stored on food prep sink drain board. Poisonous or toxic materials shall be stored so they can not contaminate food ; equipment; utensils; linens; and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food ; equipment; utensils; linens; and single service articles or single use articles- all items placed in designated 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

notedCode 3-501.12Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.12; Core; Observed delivery box of raw chicken sitting at room temperature during inspection. Potentially hazardous food (Time/temperature for food safety food that is slacked to moderate the temperature shall be held:(A) Under refrigeration that maintains the food temperature at 41F or below (B) At any temperature if the food remains frozen. The walk in cooler is the ideal place to thaw TCS frozen foods.

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; Observed thick buildup of residue on shelving under prep table; shelving under food prep sinks; walk in cooler floors; large spill on walk in freezer floor; buildup of dust on shelving above prep sinks and on top of ice machine. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean 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

Official record from Wake County Environmental Services, Nov 21, 2025 · Original Source

1 - Inspection

Apr 22, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

majorCode 6-301.11 - Handwashing CleanserHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11 - Handwashing Cleanser; Availability; Pf; Handsoap not available at handsink in front prep area or at handsink in rear prep area. All handsinks shall be provided with handsoap at all times. CDI-Soap was placed at both handsinks. 6-301.12 - Hand Drying Provision; Pf; Paper towels or other approved hand drying method not available at handsink in front prep area or at handsink in rear prep area. All handsinks shall be provided with paper towels or other approved hand drying method at all times. Verification Required; Please obtain rolls of paper towels and place at each handsink; send a picture of paper towels at handsinks to meghan.scott@wake.gov 5-205.11 - Using a Handwashing Sink Operation and Maintenance; Priority Foundation; Strainer was stored in the rear prep handsink. A handsink may not be used for purposes other than washing hands. Recommend keeping a bus tub under the nearby shelf for storing dirty items. Utensils or other items may not be stored in the handsink. CDI-Scoop was removed from the handsink.

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 separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food Separation; Packaging; and Segregation; Priority; Portions of raw beef wrapped in plastic wrap were stored above ready-to-eat items in the walk-in freezer. Raw meats shall be stored below vegetables and other ready-to-eat foods. CDI-Freezer was rearranged to store beef below ready-to-eat items. Refer to stacking sticker outside the walk-in cooler door if unsure where to store items.

In plain English

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

More about other finding

notedCode 7-201.11 Separation-StorageChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Separation-Storage; Priority; 0 points; A spray bottle of quat sanitizer was stored on a shelf above/beside rice cookers in front prep area. Chemicals shall be stored separated from all food; equipment; or other areas that could be contaminated. CDI-Manager relocated the chemicals away from all food and equipment.

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 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; Core; 0 points; Ice scoop stored directly on top of ice machine; surface has accumulation of dust. Clean utensils shall be stored on a clean; dry surface. Recommend storing scoop on a washable pan on top of the ice machine; wash pan in dish machine or 3 compartment sink daily.