Restaurant · Wake County, NC

Yindee

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

10970 Chapel Hill Rd

Last inspected May 15, 2026 · View Map ↗ · Compare ↗

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Score 95

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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

7 inspections

1 - Inspection

May 15, 2026

Score 95

Official score: 95 · Understand this area’s scale

7 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing (Pf) Employee drink was stored inside of back handwashing sink. CDI: Drink removed.

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) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Tofu in steam table and sticky rice on prep table was maintained below 135F. Temperature controlled for safety foods shall be maintained at 135F or greater. CDI: Tofu voluntarily discarded by PIC. PIC stated that rice will be added to time as a public health control procedures. Sticky rice labeled for discard at 3 PM.

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) 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) Container of garlic in oil was maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: PIC stated she will begin using time as a public health control for garlic in oil or will switch to a different product. Garlic in oil voluntarily discarded by PIC.

In plain English

More about food kept at an unsafe temperature

notedCode —Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11 Maintain equipment in good repair. Gasket on the prep cooler and walk-in cooler were torn and coming away from units. Repair or replace gasket.

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) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Prep coolers; shelving; sides of prep tables; sides of fryers; and wheels of equipment were soiled. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. 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

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) Floors and walls throughout kitchen were soiled with food debris and grease. Physical facilities shall be maintained in good repair. Clean floors and walls.

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 —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11 Provide required lighting intensity. Lights in back kitchen were nonfunctional. Repair lights.

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 15, 2026 · Original Source

1 - Inspection

Oct 2, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode 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) Tofu and noodles in steam table were maintained below 135F. Temperature controlled for safety foods shall be maintained at 135F or greater. CDI: Tofu and noodles were reheated on make-line to at least 165F. REHS informed PIC that these items could be maintained on time instead of temperature using time as a public health control. Template provided to PIC and explanation of process provided.

In plain English

More about food kept at an unsafe temperature

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers (Pf) One chemical bottle was not labeled. CDI: Label added.

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 3-304.12 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 stored in a container of water at room temperature. 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 and the container is clean. Keep the scoop in water at 135F 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 —Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11 Maintain equipment in good repair. Gasket on the drink cooler was torn and coming away from unit. Repair or replace gasket.

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 —Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14 Provide a test kit that accurately measures sanitizer concentrations (Pf) Facility did not have chlorine test strips. REHS will verify that facility has test strips.

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

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, Oct 2, 2025 · Original Source

1 - Inspection

Apr 1, 2025

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

notedCode 3-301.11 Preventing Contamination from Hands (P) Employee packed washed garnishes without gloves into food storage containersEmployee 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 Preventing Contamination from Hands (P) Employee packed washed garnishes without gloves into food storage containers; immediately after washing. Food employees may not contact exposed; ready-to-eat food with their bare hands. CDI: Educational moment; vegetables were washed again and placed into food storage container without barehand contact. REHS reminded PIC that vegetables used as garnishes are considered ready-to-eat and should be handled without barehand contact.

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 —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Dark residue was accumulating on white panel inside the ice machine. Equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil residue. Clean the ice machine 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

notedCode 3-501.15 Cooling Methods (C) Noodles and rice were cooling in prep cooler with tight fitting lids. Food being cooled shall be loosely covered or uncovered if protected from overhead contamination. CDI: Lids were removed by PIC. RepeatFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (C) Noodles and rice were cooling in prep cooler with tight fitting lids. Food being cooled shall be loosely covered or uncovered if protected from overhead contamination. CDI: Lids were removed by PIC. Repeat; Half-points deducted due to noted improvements from previous cooling method conditions.

In plain English

More about food kept at an unsafe temperature

notedCode 4-205.10 Food EquipmentCleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-205.10 Food Equipment; Certification and Classification (C) Rice warmer used for mango sticky rice was not sanitation listed. Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Nonabsorbent wooden shelves that are in good repair may be used in dry storage areas. Replace unit with approved sanitation listed 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) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Sides of fryer were soiled with food debris and grease. Bottom shelving of reach-in freezer was soiled with food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. 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

notedCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

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 1, 2025 · Original Source

1 - Inspection

Sep 11, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Cooked chicken and fried rice in walk-in cooler were not labeled with the dates of preparation. Temperature controlled for safety foods shall be labeled with the dates of preparation and discarded within 7 days of preparation. CDI: Labels added.

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; Rice was cooling in a pot outside of refrigeration. Cooling shall be accomplished by using rapid cooling equipment. CDI: Rice placed into walk in cooler for further cooling

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Priority Foundation; Pork was thawing in prep sink without running water. TCS food (time/temperature control for safety food) shall be thawed under refrigeration that maintains the food temperature at 41F or less; or completely submerged under running water at a water temperature of 70F or below; with sufficient water velocity to agitate and float off loose particles in an overflow. CDI: Pork was moved to the prep sink under running water.

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; Rice scoop stored in a container of water at room temperature. 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 and the container is clean. Keep the scoop in water at 135F or on a clean surface (empty clean container).

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Drink station handwashing sink was leaking. Plumbing systems shall be maintained in good repair. 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, Sep 11, 2024 · Original Source

1 - Inspection

May 10, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 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; Found small number of containers with stickers or sticker residue in clean dishes area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - moved for rewashing.

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 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Found several bottles of cleaners stored together with single-service lids on the shelf. Poisonous or toxic materials shall be stored so they cannot contaminate food; equipment; and utensils. CDI - PIC separated chemicals from single-service items.

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

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 that gasket on the door to walk-in cooler is torn/damaged. Equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. Replace the gasket.

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, May 10, 2024 · Original Source

1 - Inspection

Jan 18, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Observed that bulk containers of salt; rice; and sugar; have heavy residue accumulation on the sides and lids. Food shall be protected from contamination by storing the food in a clean location; where it is not exposed to dust; or other contamination. Clean the containers.

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 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; Observed that gasket on the door to walk-in cooler is torn/damaged and taped with a transparent tape. Equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. Replace the gasket.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Freezer and large reach-in cooler doors; handles; and gaskets have residue buildup. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean the above-mentioned places.; 4-601.11(B) and (C); Core; Found food debris; stains from the raw meats at the bottom of the reach-in freezer. The food-contact surfaces of equipment shall be kept free of any soil accumulations. Clean thoroughly the bottom of the freezer.

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 18, 2024 · Original Source

1 - Inspection

Oct 19, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Spray bottle of chlorine sanitizer was not labeled with the name of the product. 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. CDI - labeled by PIC during inspection.

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

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; Freezer and large reach-in cooler doors and handles have residue buildup. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean the above-mentioned places.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Floor under the 3-comp sink near the drain have accumulation of debris/dust. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floor.

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, Oct 19, 2023 · Original Source