Restaurant · Wake County, NC

Orchid Japanese Restaurant

Name: Orchid Japanese Restaurant
Address: 7432 Creedmoor Rd, Wake County, NC

7432 Creedmoor Rd

Last inspected Apr 2, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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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

5 inspections

1 - Inspection

Apr 2, 2026

Score 95.5

Official score: 95.5 · 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 a food employee washing their hands in a dump sink. Food employees shall clean their hands in a handwashing sink 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. CDI - PIC directed employee to wash their hands at the correct handwashing 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

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11(A); Priority foundation; Observed a rolling cart blocking the handwashing sink in the sushi prep area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI - Rolling cart was moved to allow access.

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 hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; The cooked eel in the toaster oven was holding at 111F and not included in TPHC procedures. TCS (time/temp control for safety) food in hot holding shall be maintained at 135F or above; unless time is used as the public health control. CDI - Eel had been reheated less than an hour ago and was moved into a lower cooler for cooling.

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 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; A couple TCS foods in various coolers and most of the TCS foods in the walk-in cooler were holding above 41F; see temperature table. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less; unless time is used as the public health control. CDI - PIC discarded prepped salads; other foods moved into lower sections of coolers; and walk-in cooler temperature was adjusted. Temperatures of foods in walk-in cooler were decreasing.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.19(B)(3)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B)(3); Priority foundation; Sushi rice under time holding did not have time stamps/labels to indicate when it was cooked or when it should be discarded. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI - Time label added to rice cooker to track time the rice is outside of temperature control.

In plain English

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

More about other finding

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; Observed some ripped door seals/gaskets on various prep and lowboy coolers throughout the establishment. Equipment shall be maintained in a state of good repair and condition. Replace damaged gaskets before the next 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 4-601.11(C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C); Core; Observed residue buildup on exterior of soup hot-holding unit and the side of the salad prep cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean this area to remove buildup of residue.

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 2, 2026 · Original Source

1 - Inspection

Aug 29, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; When tested during the inspection; the concentration of the multi-quat sanitizing solution in the 3-compartment sink was less than the minimum of 150ppm. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions; and shall be used as follows: A multi-quaternary ammonium compound solution shall have a minimum concentration of 150ppm not to exceed 400ppm. CDI - Solution drained and replaced with new solution at adequate concentrations. 4-601.11(A); Priority foundation; Observed debris buildup on some metal food container on dish storage shelves next to 3-compartment sink. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed for cleaning.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Observed working containers of salt; sugar; and MSG without labels. Working containers holding food/food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food. CDI - Labels added to containers.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed debris buildup under the shelving throughout the dry storage area. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Clean under the shelves more frequently.

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

Mar 13, 2025

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority Foundation; Observed seared raw tuna stored above RTE lemons inside reach in cooler. Observed raw shell eggs above cooked chicken inside walk in cooler. Observed repacakaged raw scallops stored above cooked chicken inside walk in freezer. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.

In plain English

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

More about other finding

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed no date marking for cooked fish; fried sushi rolls; wontons; garlic and oil; tofu; fish cake inside reach in cooler. Observed housemade cooked chicken and shrimp inside walk in freezer without date marking. Items discarded. . 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.

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 7-207.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-207.11; Priority; Observed tums; Tylenol; and other personal medications stored above clean plates. under sushi cases. Except for medicines that are stored or displayed for retail sale; only those medicines that are necessary for the health of employees shall be allowed in a food establishment. Pf (B) Medicines that are in a food establishment for the employees' use shall be labeled as specified under sec. 7 101.11 and located to prevent the contamination of food ; equipment; utensils; linens; and single service articles or single use articles. Items removed.

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 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Core; Observed vacuum sealed escolar thawed inside reach in cooler. Food (Time/temperature for food safety food ) shall be thawed: reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1)Prior to its thawing under refrigeration. (2) Prior to; or Immediately upon completion of; its thawing using procedures. Open vacuum packaging when thawing fish to introduce air to eliminate the risk for anaerobic bacteria to replicate

In plain English

More about food kept at an unsafe temperature

notedCode 4-903.12Equipment and utensils

Official wording

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

Inspector’s notes

4-903.12; Core; Observed personal keys stored on stack of clean plates under sushi case. cleaned and sanitized equipment; equipment; utensils; linens; and single service articles or single use articles may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination. Item removed.

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; Observed rusted shelving inside walk in cooler. Equipment shall be maintained in a state of repair and condition that meets the requirements. Repair or replace 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, Mar 13, 2025 · Original Source

1 - Inspection

Sep 11, 2024

Score 95

Official score: 95 · Understand this area’s scale

5 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Observed black residue inside ice machine. 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 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

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; Observed several TCS foods holding above 41F(see chart above). Items discarded. Observed one sushi display case holding with an ambient air temperature of 46F. TCS foods shall be held at 41F or below. Manager turned down unit. EHS will return to verify unit temperatures.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed shrimp cocktail; cooked tofu; cooked eel; chicken; fried imitation crab; soft. shell crab; and fried sushi rolls held overnight without date marking. Items discarded. 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.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed improvement in regards to cooling methods. Observed raw tuna cooling inside reach in cooler wrapped in tight plastic. Observed imitation crab salad cooling inside tightly covered bowl in the walk in. 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

minorCode 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; Observed two damaged cutting boards held on prep sinks with staining. 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

Official record from Wake County Environmental Services, Sep 11, 2024 · Original Source

1 - Inspection

Feb 8, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

6 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed raw scallops and fish eggs above cooked chicken inside walk in . Observed raw salmon slices stored above RTE wasabi sauce and raw tuna stored directly above RTE imitation crab and mango inside reach in. Observed repackaged raw meats stored above cooked dumplings inside walk in freezer. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.

In plain English

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

More about other finding

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation;Observed dried food debris inside food prep sink and rice debris in strainer stored as clean above prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp 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

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; Observed several TCS foods holding above 41F(see chart above). TCS foods shall be held at 41F or below. Manager turned down unit. EHS will return to verify unit temperatures.

In plain English

More about food kept at an unsafe temperature

criticalCode 7-206.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-206.11; Priority;Observed hot shot bug spray inside facility. This item is labeled household use only. Restricted use pesticides specified shall meet the requirements. Item discarded.

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

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed king crab rolls; north carolina rolls; chicken; fried shrimp; wings; imitation crab; prepared today cooling inside tightly covered containers. 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; items placed under refrigeration.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; utensils stored inside room temperature water 68F. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: in a container of water if the water is maintained at a temperature of at least 135F or greater. water discarded.