Restaurant · Wake County, NC

Bbasak Han

2237 Avent Ferry Rd

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

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Score 98

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Bbasak Han last inspected?: The most recent inspection on record was on Oct 2, 2026. The result listed by Wake County Environmental Services was “Score 98” (official score 98).
Were any violations recorded at the last inspection?: Yes: 4 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 7 inspections on record, from Mar 15, 2024 to Oct 2, 2026.
Has Bbasak Han ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Mar 15, 2024.

The Full Inspection History

7 inspections

1 - Inspection

Oct 2, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

4 recorded violations

notedCode 2-103.11(A-B) - PIC Duties - Pf A)Operations not conducted in home or room used for living/sleeping B)Unnecessary PERSONS not in kitchen except for brief visits Young child was observed in kitchen area where food prepPermits, training, and postings

Official Wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s Notes

2-103.11(A-B) - PIC Duties - Pf A)Operations not conducted in home or room used for living/sleeping B)Unnecessary PERSONS not in kitchen except for brief visits Young child was observed in kitchen area where food prep; food storage; and dishwashing is ongoing. CDI: Provided food code education to PIC and suggested child is relocated to a safe space in the dining area instead.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

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): Coleslaw stored inside small Hello Kitty refrigerator is holding below 41F from the night prior. The fridge does appear to be frozen over. CDI: Slaw discarded and EC Wall discussed with PIC that food should only be stored in commercial refrigeration.

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 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Build-up observed on hood vent system and cleaning needed on floors near flour containers.

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 6-501.110 Using Dressing Rooms and Lockers: (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. Several employee personal items were observed around the kitchen. Employee mouthwashFacility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-501.110 Using Dressing Rooms and Lockers: (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. Several employee personal items were observed around the kitchen. Employee mouthwash; dental floss and icy-hot patches were observed stored over facility flip-top cooler. Any personal items not necessary to the operation of the business must be stored in a designated space.

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, Oct 2, 2026 · Original Source

1 - Inspection

Apr 10, 2026

Score 97

Official score: 97 · Understand This Area’s Scale

4 recorded violations

notedCode —Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. (Pf) Hand towels missing from handsink near kitchen entry. CDI: Hand towels supplied during inspection.

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.

More about handwashing problems

notedCode 7-207.11 (B) Store labeledChemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-207.11 (B) Store labeled; employee medications to prevent contamination of food; equipment; and other food service related items. (P): Several bottles of prescription and non-prescription medications stored on shelving above fry-batter station. CDI: Medications removed at inspectors request.

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 3-305.11 Store food in a cleanContamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Several bags of bulk dry food ingredients (rice flour; rice; corn starch etc.) stored on the floor in dry storage area.

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 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Minor cleaning needed inside reach-in units. Build-up observed on hood vent system. No points taken due to improvement.

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 10, 2026 · Original Source

1 - Inspection

Sep 25, 2025

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

3 recorded violations

notedCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Raw shell eggs were stored above ready to eat (non animal food) ingredients and onions stored in a produce box. In order to prevent potential contamination; raw animal food shall be stored below ready to eat food. CDI- Food was rearranged.

In Plain English

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

More about other finding

notedCode 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Cleaning needed on exterior surfaces of flour bins. Food debris collecting on bottom portions of reach-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

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 underneath cooking equipment in need of cleaning. Flooring around large flour containers is in need of cleaning as well. Physical facilities shall be cleaned at a frequency necessary to prevent residue buildup. Please have floors thoroughly cleaned.

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

May 29, 2025

Score 97

Official score: 97 · Understand This Area’s Scale

4 recorded violations

notedCode —Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. (Pf) Hand towels missing from handsink near back prep sinks. CDI: Hand towels supplied during inspection.

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.

More about handwashing problems

notedCode —Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. (Pf) Several large warning stickers left on in use and cleaned multi-use gallon sized containers. CDI: Dishes moved to be cleaned. Please remove all stickers and sticker 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

notedCode 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Minor build-up on hood ventilation system above fryer station. Cleaning needed on exterior surfaces of flour bins.

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, May 29, 2025 · Original Source

1 - Inspection

Jan 3, 2025

Score 98

Official score: 98 · 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); Handwashing sink was not equipped with hand soap. All handwashing stations shall be equipped with hand cleanser. CDI- Hand soap was provided during the inspection.

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.

More about handwashing problems

minorCode 3-302.12 Food Storage Containers Identified with Common Name of Food (C)Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12 Food Storage Containers Identified with Common Name of Food (C); Container of white food ingredients was found with no label. All fine food ingredients in working containers shall be labeled with their common name.

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 3-304.14 Wiping ClothsCleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14 Wiping Cloths; Use Limitations (C); Wet wiping cloth was found being stored on a prep surface. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.

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; Utensil was found being stored in food container with its handle directly touching the food. IF utensils are stored inside of food products; they shall have handles that are directly above the food.

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 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 underneath cooking equipment have buildup and need to be cleaned. Physical facilities shall be cleaned at a frequency necessary to prevent residue buildup. Clean floors 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, Jan 3, 2025 · Original Source

1 - Inspection

Jul 30, 2024

Score 97

Official score: 97 · Understand This Area’s Scale

5 recorded violations

majorCode 6-301.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.12; Priority Foundation; No handwashing sinks in the establishment were supplied with paper towels. All handwashing sinks shall have a hand drying provision. CDI- Paper towels were provided.

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.

More about handwashing problems

notedCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Raw eggs were stored above ready to eat (non animal food) ingredients. In order to prevent potential contamination; raw animal food shall be stored below ready to eat food. CDI- Food was rearranged.

In Plain English

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

More about other finding

notedCode 3-501.17Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17; Priority Foundation; Prepared slaw was found with no date marking. After being prepared; ready to eat potentially hazardous food shall be dated to indicate when it must be discarded within a 7 day period. CDI- Slaw was dated.

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 2-303.11Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-303.11; Core; Employee was observed preparing food while wearing a watch on wrist. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.

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

minorCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

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, Jul 30, 2024 · Original Source

1 - Inspection

Mar 15, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

3 recorded violations

criticalCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Raw chicken stored over kimchi. Food shall be protected from cross contamination by storing the foods based on final cook temps with raw below RTE. CDI: Items rearranged.

In Plain English

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

More about other finding

minorCode 3-305.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11; Core; Bulk foods stored on the floor in dry storage area. Food shall be protected from contamination by storing the foods at least 6 inches above floor.