Restaurant · Wake County, NC

Yoho Asian Bistro

Name: Yoho Asian Bistro
Address: 8204 Tryon Woods Dr, Wake County, NC

8204 Tryon Woods Dr

Last inspected Jul 31, 2026 · View Map ↗ · Compare ↗

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Score 94.5

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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

Jul 31, 2026

Score 94.5

Official score: 94.5 · Understand this area’s scale

8 recorded violations

notedCode 2-401.11(A) Several employee beverages are stored in the kitchen and sushi area. Water bottle with screw caps should be replaced with cups so that employees are not handling the cover. Designate areas for the storage of beverages such as a separateEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11(A) Several employee beverages are stored in the kitchen and sushi area. Water bottle with screw caps should be replaced with cups so that employees are not handling the cover. Designate areas for the storage of beverages such as a separate; low shelf. Except when drinking from a closed beverage container; employees shall eat; drink; or use tobacco only in designated areas where the contamination of food; clean equipment and utensils can not result.

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 —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sink has an empty mayonnaise jug stored inside. Do not store anything in the handwashing sink. All handwashing sinks must be available for use. Jug was discarded.

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

4-601.11(A) Sushi Preparation Sink is not clean. There is build up in the sink basin. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Use detergent to thoroughly clean the sink after each use. After cleaning and rinsing; apply sanitizer and allow surfaces to air dry. Sink was cleaned with dish detergent and a scrub pad 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

notedCode 3-501.16(A)(2) Shrimp Tempura 71 degrees FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Shrimp Tempura 71 degrees F; is held on the front cook line. This was observed on the last inspection also. Maintain TCS foods in cold holding at 41F or less. -P Employee moved the shrimp to the refrigerator. We discussed holding a small amount of shrimp tempura with labeling according to the rule Time as a Public Health Control (similar to the acidified rice). . . Refrigerated Drawer under the hood is too warm; this was also observed during the last inspection. Raw Shrimp 45F; tail-on raw Shrimp 44.8F; Raw Steak 46F; Raw Chicken 43.2F. Temperature gauge indicates internal temperature is 49 degrees F and is slow to change. Owner will clean the unit and assure food temperature remains at 41F and colder -or- replace the refrigerator. Send me a photo next week showing the food is 41F and colder. Shrimp; steak; chicken and cooked vegetables inside the drawer refrigerator shall be maintained at 41F and colder. Temperature displayed at the conclusion of today's visit is 35F.

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 —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12 Food Temperature Measuring Devices - thermometer is not being used by the employee cooking chicken and he is not trained how to use it. Only a dial top thermometer could be located and is not intended for individual final cook temperatures of chicken and shrimp. (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Chapter 3. Pf (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as shrimp and chicken pieces. Pf Today we worked with the thermometer and owner is ordering a digital thermometer. Teach employees working with food how to use the thermometer and what temperature to look for.

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 3-305.11 Food Storage-Preventing Contamination from the PremisesContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage-Preventing Contamination from the Premises; A bowl of food is stored on the floor under the equipment with the handwashing sink. Keep food and containers off of the floor. Use the food preparation sinks or use a cart. Food shall be stored in a clean area where it will not be splashed or contaminated. Moving food containers from the floor to a preparation surface may put whatever is on the floor onto the prep sink. CDI- employee moved the food to the food preparation sink drainboard.

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 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C) Wiping cloth is stored in the sushi prep area. Store wiping cloths in a sanitizer bucket.

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 4-202.11 Food-Contact Surfaces - Cleanability (Pf) Two Blue Cutting Boards have a yellow layer. Scrub the cutting boards effectively to remove the deteriorating surface. If the cutting boards cannot be restored to a hardCleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.11 Food-Contact Surfaces - Cleanability (Pf) Two Blue Cutting Boards have a yellow layer. Scrub the cutting boards effectively to remove the deteriorating surface. If the cutting boards cannot be restored to a hard; cleanable surface; discard / replace them.

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, Jul 31, 2026 · Original Source

1 - Inspection

Apr 15, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

notedCode 6-301.11 Handwashing CleanserHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11 Handwashing Cleanser; Availability (Pf) No soap available at the handwashing sink outside the walk-in cooler / cook-line. Plastic bag is over the faucet of the handwashing sink near the food preparation sinks. Assure soap is available at the handwashing sinks and that sinks are available for use. Consider mounting a soap dispenser within the splash guard. Plastic bag was removed from the back 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

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Food Preparation Sink is not clean. There is build up in the sink basin of the back prep sink. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Use detergent to thoroughly clean the sink after each use. After cleaning and rinsing; apply sanitizer and allow surfaces to air dry. Sink was cleaned with dish detergent during today's inspection. . . One cutting board is black on one side. When cutting boards cannot be effectively cleaned; discard them. Cutting board was discarded 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

notedCode —Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Fried Chicken 99 degrees F held in large bowl under the hood on top of the dumpling steamer drawer unit. Maintain TCS foods in hot holding at 135F or above. -P -or- hold according to time similar to the acidified rice (or chicken wings you held on four-hour-time holding previously). Discussed today options today.

In plain English

More about food kept at an unsafe temperature

notedCode —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Shrimp Tempura is held on the front cook line. Maintain TCS foods in cold holding at 41F or less. -P Manager moved the shrimp to the refrigerator. We also discussed holding a small amount of shrimp tempura with labeling according to the rule Time as a Public Health Control (similar to the acidified rice). . . Refrigerated Drawer under the hood is too warm. Raw Shrimp 50F. Raw Shrimp with tails 50F. Temperature gauge indicates internal temperature is 49 degrees F. There is a wood dolly on the right side that may be reducing air flow that was moved today since there are vents on the right side and it is hot to the touch. Owner cleaned the coil or filter during today's inspection and ambient temperature dropped. Shrimp and cooked vegetables inside the drawer refrigerator shall be maintained at 41F and colder.

In plain English

More about food kept at an unsafe temperature

notedCode 4-501.12 Cutting board is black on one side. Two cutting boards are tackyCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12 Cutting board is black on one side. Two cutting boards are tacky; not clean; with deep cuts. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.

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 15, 2026 · Original Source

1 - Inspection

Nov 14, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 5-205.11 (B) Handwashing Sink in the sushi preparation area has containers stored in it. A handwashing sink may not be used for purposes other than handwashing Pf. Containers were removed and discarded upon request. Food preparation and knife rinsing sink opposite the handwashing sink shall be available and used so that the handwashing sink remains clear and available for handwashing. 6-301.11 Handwashing CleanserHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B) Handwashing Sink in the sushi preparation area has containers stored in it. A handwashing sink may not be used for purposes other than handwashing Pf. Containers were removed and discarded upon request. Food preparation and knife rinsing sink opposite the handwashing sink shall be available and used so that the handwashing sink remains clear and available for handwashing. 6-301.11 Handwashing Cleanser; Availability (Pf) Soap dispenser is not mounted at two of the handwashing sinks. Soap shall be available at all handwashing sinks. Movable soap dispensers were

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

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

Inspector’s notes

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage. The surface above the wasabi and ginger is not clean and is not properly constructed to be washable. This food preparation area needs to be modified to be cleanable and eliminate the debris that loosely adheres to these surfaces. . . . Tape is used to repair two sliding sushi refrigerator display doors. Proper repair or replacement is needed.

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 4-602.13 Nonfood Contact Surfaces (C) Far right side of the food preparation sink near the Pepsi CO2 tanks is not clean. CO2 tanks are heavily soiled. There is a worn cardboard box stored on the edge of the preparation sink preventing adequate cleaning. Assure the entire food preparation sink on the right side is clean and sanitized. Cardboard box was removed and the sink was cleaned during inspection. . . Beverage station and area to the right of the soda machine is not clean. Effective and thorough cleaning of the serverCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Far right side of the food preparation sink near the Pepsi CO2 tanks is not clean. CO2 tanks are heavily soiled. There is a worn cardboard box stored on the edge of the preparation sink preventing adequate cleaning. Assure the entire food preparation sink on the right side is clean and sanitized. Cardboard box was removed and the sink was cleaned during inspection. . . Beverage station and area to the right of the soda machine is not clean. Effective and thorough cleaning of the server; beverage station is needed. . . Rice Scoop area and steam well are not clean. #10 cans were taken to the ware washing sink to start the cleaning of the rice scoop components 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

notedCode —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.116 Cleaning Receptacles (C) Trash Can Handles in the kitchen have a lot of debris accumulated inside. Thorough cleaning of the trash cans is needed.

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 14, 2025 · Original Source

1 - Inspection

Jun 4, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 4-601.11(A) Food Preparation Sink is not clean. There is build up in the sink basin of the back prep sink and sushi sink. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Use detergent to thoroughly clean the sink after each use. After cleaning and rinsingCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Food Preparation Sink is not clean. There is build up in the sink basin of the back prep sink and sushi sink. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Use detergent to thoroughly clean the sink after each use. After cleaning and rinsing; apply sanitizer and allow surfaces to air dry. Sinks were cleaned with dish detergent during today's 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 7-207.11 Restriction and Storage - Medicines (P) (Pf) Pepto Bismol (near empty bottle) is present in the kitchen. Only medications necessary for the employees are allowed in the restaurant. Very importantlyChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-207.11 Restriction and Storage - Medicines (P) (Pf) Pepto Bismol (near empty bottle) is present in the kitchen. Only medications necessary for the employees are allowed in the restaurant. Very importantly; if employees are sick with diarrhea; they should be excluded and not allowed to return until an additional 24 hours after symptoms resolve. Employee health was discussed today and medication discarded. Employee was identified for manager to consult with.

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 4-501.12 Cutting Surfaces (C) Cutting Board in the sushi area has worn leading edge and centers. These rough areas are not considered cleanable. Resurface these areas to restore the cutting board to a smooth & cleanable surface. . . Blue Cutting Board has black microbial growth. Discard the cutting board (and towel underneath) when it can no longer be effectively cleaned. When the cutting board is not in useCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12 Cutting Surfaces (C) Cutting Board in the sushi area has worn leading edge and centers. These rough areas are not considered cleanable. Resurface these areas to restore the cutting board to a smooth & cleanable surface. . . Blue Cutting Board has black microbial growth. Discard the cutting board (and towel underneath) when it can no longer be effectively cleaned. When the cutting board is not in use; store it so that air circulates around the cutting board. Blue Cutting Board was discarded during today's 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 4-602.13 Nonfood Contact Surfaces (C) Knife is stored to the left the make line RefrigeratorCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Knife is stored to the left the make line Refrigerator; between the refrigerator and table. This area is not clean. The lid and entire left side the refrigerator is not clean. Cleaning is needed and only store the knife in clean locations. . . Walk in Cooler fan covers are dusty; not clean. Clean the interior of the walk in cooler.

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, Jun 4, 2025 · Original Source

1 - Inspection

Feb 26, 2025

Score 94.5

Official score: 94.5 · Understand this area’s scale

7 recorded violations

majorCode 3-402.12 RecordsFood source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-402.12 Records; Creation; and Retention; Priority Foundation; Parasite destruction records were not available for sushi fish sold in the facility. All fish offered raw or undercooked shall be frozen at a time and temperature combination that will destroy all parasites in the fish. If this freezing process is completed by the supplier; a written agreement; statement; or letter shall be maintained from each supplier stating that the fish has been frozen at a time and temperature combination adequate to destroy parasites. Verification Required-Manager has contacted the fish supplier to request parasite destruction letters. Once obtained; keep these letter in the facility for review during each inspection. If the fish supplier changes or a new supplier is added; obtain parasite destruction letters from those companies as well and keep them onsite.

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 3-501.16(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; Priority; Blanched broccoli; spring rolls; fried crab; and fried sweet potato in the undercounter cooler (under microwave across from fryers) was measured at 44-45F. Thermometers inside this cooler observed at 48F. TCS foods shall be held at 41F or below at all times. Manager stated that they were busy for lunch and that this cooler had been opened a lot. Even when busy; coolers must be able to hold food at 41F or below. If this cooler is unable to hold food at 41F or below even when opened and closed; it should not be used for food that is needed frequently during busy service times and can instead be used as bulk backup for foods such as sauces that are not needed as often. CDI-Food was moved to the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.19 Time as a Public Health ControlOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 Time as a Public Health Control; Priority Foundation; Sushi rice is held using Time as a Public Health Control by using a time limit of 4 hours. Written procedure is posted on the wall in the sushi bar area. No time was recorded on either batch of sushi rice (one in sushi area and a backup container in the kitchen). Food held using this procedure by throwing away the food every 4 hours shall be marked with the time that the food was made to ensure the food is never kept past the 4 allowed hours. CDI-Manager put time stamps on each batch of rice.

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; A spray bottle of windex was held under a prep sink in the sushi area directly next to mandolin slicers. Chemicals shall be stored separated from all food; equipment; and other areas which could be contaminated. CDI-Manager removed windex.

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 3-501.15 Cooling MethodsFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods; Priority Foundation; Two containers of fried chicken in the walk-in cooler were cooling with plastic wrap tightly secured around the containers. Foods shall be cooled in thin layers; in shallow pans; loosely covered to allow air flow; using ice; or using other effective methods. CDI-Manager removed wrap to make the food loosely covered to allow air flow into the containers.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11 Food Storage-Preventing Contamination from the PremisesContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage-Preventing Contamination from the Premises; Core; 0 points; A box of chicken and a container of red onions were stored on the floor of the walk-in cooler. All food shall be stored at least 6 inches above the floor. CDI-Manager moved food to shelving in the cooler.

In plain English

More about food not protected from contamination

notedCode 4-903.12 ProhibitionsEquipment and utensils

Official wording

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

Inspector’s notes

4-903.12 Prohibitions; Core; 0 points; Mandolin slicers stored below drain lines of the prep sink in the sushi area. Clean equipment shall not be stored under drain lines for wastewater. CDI-Manager moved mandolins.