Restaurant · Wake County, NC

Hibachi 101

7870 Alexander Promenade Pl

Last inspected Oct 5, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Hibachi 101 last inspected?: The most recent inspection on record was on Oct 5, 2026. The result listed by Wake County Environmental Services was “Score 97.5” (official score 97.5).
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 Jan 5, 2024 to Oct 5, 2026.
Has Hibachi 101 ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Jan 5, 2024.

The Full Inspection History

7 inspections

1 - Inspection

Oct 5, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

4 recorded violations

notedCode 2-401.11Employee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

2-401.11; Core; Employee drinks stored alongside facility food on dry storage shelving. Employee food and drinks shall be stored in designated areas where the contamination of food; clean equipment; utensils; linens; single-service/single-use articles cannot result. Drinks re-located to an area where contamination will not occur.

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 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Salmon & gyoza holding above 41 F in the prep cooler. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - Salmon moved to chill rapidly in the walk-in cooler. Gyoza voluntarily discarded.

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 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; Torn gaskets present in the tall reach-in cooler (front area behind the cash register). Equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept; intact; tight; and adjusted with manufacturer's specifications. Replace ripped gaskets. 4-501.12; Core; The cutting board (in front of the sushi prep cooler) is scored. Resurface or replace cutting surfaces that can no longer be effectively 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

notedCode 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; Glass display cooler tracks soiled with black accumulation and debris. The tall reach-in cooler (front area behind cash register) interior: gaskets; the part of the cooler where the gaskets touch; walls; and doors soiled with food and debris; exterior handles (of the same cooler) soiled with food and debris. Equipment shall be kept free of an accumulation of food residue; dust; dirt and other debris. Increase cleaning frequency.

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 5, 2026 · Original Source

1 - Inspection

Apr 14, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

3 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; A stack of metal containers stored as clean soiled with dried food and debris. One container soiled with old sticker residue. Food-contact surfaces shall be clean to sight and touch. Stickers shall be removed prior to the cleaning process. CDI - Items moved to be 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

notedCode 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; Several spray bottles of chemicals did not have identifying labels. Working containers used for storing poisonous/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 - New labels added to spray bottles.

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

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; Glass display cooler tracks and shelving soiled with accumulation; debris and dust. The tall reach-in cooler interior fan (location: front service area by cash register) soiled with dust and debris. Walk-in cooler fan guards soiled with dust and debris. Prep cooler gaskets soiled with accumulation. Equipment shall be kept free of an accumulation of food residue; dust; dirt and other debris. Increase cleaning frequency.

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 14, 2026 · Original Source

1 - Inspection

Sep 3, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

4 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; A few containers and lids stored as clean soiled with dried food; debris; and sticker residue. Food-contact surfaces shall be clean to sight and touch. Stickers shall be removed prior to the cleaning process. CDI - Items moved to be 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

notedCode 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Dumplings and Crab Rangoon's holding above 41 F in the prep cooler. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - Foods moved to chill rapidly in the walk-in cooler.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; A wet wiping cloth stored on a prep surface. Store wet wiping cloths in sanitizer after use. "In hand or in 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 4-601.11(B) and (C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; Glass display cooler tracks and shelving soiled with accumulation; debris and dust. The bottom interior of the reach-in freezer soiled with food and debris. Equipment shall be kept free of an accumulation of food residue; dust; dirt and other debris. Increase cleaning frequency.

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 3, 2025 · Original Source

1 - Inspection

Apr 30, 2025

Score 97

Official score: 97 · Understand This Area’s Scale

5 recorded violations

notedCode 2-501.11Other

Official Wording

Procedures for responding to vomiting & diarrheal events

Inspector’s Notes

2-501.11; Priority Foundation; Facility does not have written procedures for clean-up of vomiting and diarrheal events. CDI- Written procedures provided. Facility may use as is or adapt for their facility.

In Plain English

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

More about other finding

notedCode 4-702.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-702.11; Priority; An employee was observed scrubbing grill utensils in the rinse vat of the 3-compartment sink with steel wool; then placing in the grill area for use. Proper manual ware-washing procedure not followed. Soiled utensils and food-contact surfaces shall be cleaned as follows: Wash; Rinse; Sanitize. Utensils and food-contact surfaces of equipment shall be SANITIZED before use after cleaning. CDI - Grill utensils moved by PIC to the 3-comaprtment sink for proper washing; rinsing; and sanitizing. Ensure all staff members are educated on proper manual ware-washing methods.

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 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

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

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; Walk-in cooler gasket and door soiled with black accumulation. Equipment shall be kept free of an accumulation of food residue; dust; dirt and other debris. Increase cleaning frequency.

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 6-501.14Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-501.14; Core; Excessive dust present on ceiling vents and fans in the kitchen. Intake and exhaust air ducts shall be cleaned; and filters changed so they are not a source of contamination by dust; dirt; or other materials. Increase cleaning frequency.

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, Apr 30, 2025 · Original Source

1 - Inspection

Feb 24, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

3 recorded violations

notedCode 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority foundation; Several spray bottles of chemicals did not have identifying labels. Working containers used for storing poisonous/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 - New labels added to spray bottles.

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 3-501.13 (E)Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13 (E); Core; Observed vacuum-sealed raw tuna thawing in the lower section of the sushi prep cooler. Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. CDI - Packages opened to allow for proper thawing.

In Plain English

More about food kept at an unsafe temperature

notedCode 6-501.14Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-501.14; Core; Observed a large amount of dust buildup on the ceiling vents and the fan in the food prep areas. Intake and exhaust air ducts shall be cleaned; and filters changed so they are not a source of contamination by dust; dirt; or other materials. Clean ceiling vents and fan more frequently.

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, Feb 24, 2025 · Original Source

1 - Inspection

Sep 16, 2024

Score 95.5

Official score: 95.5 · Understand This Area’s Scale

4 recorded violations

criticalCode 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); Observed a box of raw; unpasteurized eggs above a container of ready-to-eat sauce in the walk-in cooler. Food shall be protected from cross contamination by separating raw animal food during storage; preparation; holding; and display from raw and cooked ready-to-eat foods by arranging each type in equipment so that cross contamination is prevented. CDI - Raw eggs relocated to a different location.

In Plain English

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

More about other finding

criticalCode 3-501.19 Time as a Public Health Control (P)Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19 Time as a Public Health Control (P); Dumplings under time control had been placed out for an hour; then returned to the prep cooler. If time without public health control is used as the public health control up to a maximum of 4 hours: The food shall be cooked and served; served at any temperature if ready-to-eat; or discarded; within 4 hours form the point in time when the food is removed from temperature control. CDI - Educated PIC on proper use of time control; foods set out under time control may not be cooled and reused. Dumplings voluntarily discarded.

In Plain English

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

More about other finding

minorCode 4-501.11 Good Repair and Proper Adjustment - Equipment (C)Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C); Observed rips in door gaskets of the refrigerator and the freezer. Equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept; intact; tight; and adjusted with manufacturer's specifications. Replace ripped gaskets before the next 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

minorCode 4-602.13 Nonfood Contact Surfaces (C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13 Nonfood Contact Surfaces (C); Observed some brown grease buildup on hood vents above the griddle. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean hood vents.

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 16, 2024 · Original Source

1 - Inspection

Jan 5, 2024

Score 94

Official score: 94 · Understand This Area’s Scale

5 recorded violations

criticalCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Observed a carton of unpasteurized; raw eggs stored above packaged of ready-to-eat dumplings and a tray of raw beef stored above a container of raw vegetables in the walk-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding and display from raw and cooked ready-to-eat foods by arranging each type of food in equipment so that cross contamination is prevented. CDI - Foods rearranged in walk-in cooler to prevent cross contamination.

In Plain English

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

More about other finding

criticalCode 4-702.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-702.11; Priority; Observed an employee using soap and water to clean and rinse utensils and a cutting board without sanitizing. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. CDI - Items were added to sanitizer compartment of 3-comp sink to sanitize in the chlorine sanitizing liquid. Ensure all staff are educated on proper sanitizing methods.

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 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; A few items in the prep cooler and some prepared salads were holding a couple degrees above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Items moved to walk-in cooler for rapid cooling. Improvement from previous inspection.

In Plain English

More about food kept at an unsafe temperature

majorCode 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; A few chemical spray bottles did not have labels. Working containers used for storing poisonous/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 - Labels added to spray bottles. Replace worn labels as needed.

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 6-501.14Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-501.14; Core; Observed buildup of dust on ceiling vents and fan in the kitchen area. Intake and exhaust air ducts shall be cleaned; and filters changed so they are not a source of contamination by dust; dirt; or other materials. Clean ceiling vents before the next inspection.

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 5, 2024 · Original Source