Restaurant · Wake County, NC

Yuri Japanese Restaurant

Name: Yuri Japanese Restaurant
Address: 1361 Kildaire Farm Rd, Wake County, NC

1361 Kildaire Farm Rd

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

Read Reviews on Google

Score 97.5

Get the next inspection, free.

We'll email you when Yuri Japanese Restaurant has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

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 27, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a plastic tubs with to go seasoning inside and a hand cart blocking way of 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

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B)(3) 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. Pf - PIC keeing a log of start and end times of sushi rice. No time marked for 4/27/26

In plain English

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

More about other finding

notedCode —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Obsevred multiple wet wiping cloths stored on preparation counters and cutting boards. CDI by discarding cloths into soiled bin.

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 —Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Obsvered utensils stored in a container of water at room temperature 70-80F. CDI by removing utensils and placing new utensil sin 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

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

1 - Inspection

Jan 22, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 4-101.11 Cardboard used to cover wire shelves in walk in cooler and in cook area to left of grill. Nonfood-contact surfaces of equipment that are exposed to soiling or that require frequent cleaning shall be constructed of a corrosion-resistantCleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.11 Cardboard used to cover wire shelves in walk in cooler and in cook area to left of grill. Nonfood-contact surfaces of equipment that are exposed to soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material.

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 —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11 Personal keys on top of microwave. Keep personal items in locations that cannot contaminate food prep areas.

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, Jan 22, 2026 · Original Source

1 - Inspection

Sep 25, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Hand wash sink blocked and cloth laying in. A handwashing sink may not be used for purposes other than handwashing and shall be maintained so that it is accessible at all times for employee use. Pf

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 Cardboard used to cover bottom shelves in kitchen. Nonfood-contact surfaces of equipment that are exposed to soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material.

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 25, 2025 · Original Source

1 - Inspection

Feb 11, 2025

Score 97

Official score: 97 · Understand this area’s scale

2 recorded violations

notedCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (Priority); There was no measureable chlorine in the solution at the dish machine. Chlorine sanitizer solutions must measure between 50-200 ppm. CDI-A chlorine solution measuring 200 ppm was made in the 3-compartment sink. Ecolab was contacted to service the machine. It was observed that there were no tubes coming from the sanitizer solution to the dispenser. 4-601.11(A) Priority Foundation; Cutting boards stored as clean had food residues on them. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI-Cutting boards were 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

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority) Foods in the prep cooler were holding 44-45F; raw eggs were 56F. TCS foods must be held cold at 41F; and raw shell eggs must be cold held at 45F ambient temperature. CDI-The unit was adjusted down. Food quantities were reduced to allow air flow.

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

Official record from Wake County Environmental Services, Feb 11, 2025 · Original Source

1 - Inspection

Oct 7, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

5 recorded violations

notedCode 3-501.19 (A) (1)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 (A) (1); Priority Foundation; Written procedures for sushi rice held on time control were not available. Written procedures for Time as a Public Health Control shall be available at all times. Owner is keeping a log of rice cook times and states that they discard the rice every 3-4 hours. CDI-Gave manager a procedure template during inspection.

In plain English

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

More about other finding

majorCode 4-302.12Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12; Priority Foundation; Facility only has dial top thermometers with thick stems that require several inches of submersion into food for an accurate temperature. Because this restaurant serves thin portions of food such as fish for sushi; a digital thermometer with a thin stem must be obtained. A digital thermometer with a thin stem will allow more accurate temperatures to be taken of thin foods. Verification Required; Please obtain a thin stem thermometer and send a picture to meghan.scott@wake.gov by 10/17/24.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; To-go plastic soup containers were stored in bulk containers of rice and seasoned vinegar to be used as scoops. Utensils stored in food must have handles that are held out of the food. Recommend a ladle with a hook on the end to hang in the vinegar 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

notedCode 4-101.19Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.19; Core; Two containers used to hold portioned and wrapped food in the walk-in cooler are made of styrofoam. Non-food contacts surfaces that are exposed to splash; spillage; or other food residue shall be made of a smooth; durable; and washable material. Replace these containers with plastic or metal containers that are designed for use with food.

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 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Test strips not available for chlorine sanitizer used in dish machine and sanitizer buckets. Test strips for all sanitizers used must be maintained in the kitchen at all times. Verification Required; Please obtain chlorine sanitizer test strips and send an image to meghan.scott@wake.gov by by 10/17/24.

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 7, 2024 · Original Source