Restaurant · Wake County, NC

Teriyakin

Name: Teriyakin
Address: 10970 Chapel Hill Rd, Wake County, NC

10970 Chapel Hill Rd

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

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Score 97.5

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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

May 27, 2026

Score 97.5

Official score: 97.5 · 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) Containers of cabbage; pasta salad; and cheese were maintained above 41F in make-line flip-top. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Cabbage; pasta salad; and cheese were relocated to cooler to cool to 41F. Keep lids closed when not in use.

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 3-501.18 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) House-made teriyaki sauce (prepared with house-made vegetable broth) was maintained beyond 7 days. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: Teriyaki sauce was mislabeled. Label corrected. REHS will follow-up with PIC to provide information on requesting a challenge study to verify that teriyaki sauce is non-TCS.

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 6-501.112 Remove dead or trapped birdsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.112 Remove dead or trapped birds; insects; rodents; and other pests. Multiple sticky traps had accumulations of pests. Remove sticky traps when filled.

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 —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 Maintain a plumbing system in good repair. 3-compartment sink is leaking. Repair sink.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, May 27, 2026 · Original Source

1 - Inspection

Nov 21, 2025

Score 98.5

Official score: 98.5 · 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) Teriyaki sauce (prepared with house-made vegetable broth). Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Teriyaki moved to refrigeration. Time as a public health control was discussed with PIC as an option for storage of teriyaki sauce in the future. Procedure template provided.

In plain English

More about food kept at an unsafe temperature

notedCode 7-102.11 Common Name - Working Containers (Pf) Bottle of sanitizer did not have a label. Working containers used for toxic materials such as cleaners and sanitizers shall be clearly and individually identified with the common name of the material. CDI: Label added by PIC. 7-204.11 SanitizersChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf) Bottle of sanitizer did not have a label. Working containers used for toxic materials such as cleaners and sanitizers shall be clearly and individually identified with the common name of the material. CDI: Label added by PIC. 7-204.11 Sanitizers; Criteria - Chemicals (P) Chlorine sanitizer in sanitizing bottle had a strength greater than 200 PPM. Chlorine sanitizer concentration shall be 50-200 PPM. CDI: Sanitizer diluted.

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 —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-502.11(B) Provide accurately calibrated thermometers (Pf) Facility thermometer is not calibrated and was inaccurate by about 8 degrees. Thermometer could not be calibrated on-site. REHS will verify calibration or replacement of thermometer.

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 —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11 Designation - Dressing Areas and Lockers (C) Employee phone was stored on the table near make-line. Lockers or other suitable facilities shall be provided for the orderly storage of employees clothing and other possessions. CDI: Phone relocated.

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, Nov 21, 2025 · Original Source

1 - Inspection

Sep 29, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

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) Rice scoop is stored in water at temperature below 135F. Utensils shall be stored in a clean; dry location or in a container of water that is at least 135F or above. Store scoop in hot water or on a clean surface.

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) Walls behind make-line and behind storage rack were soiled with food debris and other residues. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed.

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, 2025 · Original Source

1 - Inspection

May 29, 2025

Score 98

Official score: 98 · Understand this area’s scale

2 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) Cabbage; macaroni salad; and cheese were maintained above 41F within the make-line prep cooler. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was moved to walk-in cooler to rapidly cool (placed within prep cooler within 4 hours). PIC stated that he will store TCS foods within the grill line prep drawer until unit is repaired.

In plain English

More about food kept at an unsafe temperature

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) Rice scoop is stored in water at temperature of 75F. Utensils shall be stored in a clean; dry location or in a container of water that is at least 135F or above. Store scoop in hot water or on a clean surface.

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 29, 2025 · Original Source

1 - Inspection

Jan 9, 2025

Score 99.5

Official score: 99.5 · 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 (P) Employee's raw in-shell eggs were stored above ready-to-eat drinks within walk-in cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures. CDI: Eggs were moved to bottom shelf and storage order chart was reviewed.

In plain English

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

More about other finding

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 (C) Dish storage rack had accumulations of dust. Cleaned equipment and utensils shall be stored in a clean; dry location where they are not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. Clean dish rack.

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, Jan 9, 2025 · Original Source

1 - Inspection

May 28, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

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; Gaskets on reach-in coolers have dark residue built up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean the gaskets 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

minorCode 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; One light bulb under the hood does not work. At least 540 lux (50 foot candles) at a surface where a food employee is working with food. Replace the bulb.

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, May 28, 2024 · Original Source

1 - Inspection

Dec 13, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Found big container of pasta salad without date marking in the walk-in cooler. TCS food (time/temperature control for safety) shall be date marked for a maximum of 7 days. CDI - PIC date marked the container (pasta salad prepped yesterday).

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Observed a couple of wet wiping clothes on a prep surfaces. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration of 50-200ppm for chlorine sanitizer. Keep wet wiping clothes in a bucket of sanitizer.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Rice scoop is stored in water at temperature of 90F. Utensils shall be stored in a clean; dry location or in a container of water that is at least 135F or above. Store scoop in hot water or on a clean surface.