ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Teriyakin last inspected?
The most recent inspection on record was on Oct 6, 2026. The result listed by Wake County Environmental Services was “Score 99.5” (official score 99.5).
Were any violations recorded at the last inspection?
Yes: 2 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
8 inspections on record, from Dec 13, 2023 to Oct 6, 2026.
Has Teriyakin ever been closed by the health department?
No closure appears in the 8 inspection records we hold for this business. The earliest is dated Dec 13, 2023.
notedCode 7-202.12 Conditions of Use (P) Ortho home defense pesticide was stored in back kitchen. Poisonous or toxic materials shall be used according to manufacturer's use directions included in labelingChemicals
Official Wording
Toxic substances properly identified stored & used
Inspector’s Notes
7-202.12 Conditions of Use (P) Ortho home defense pesticide was stored in back kitchen. Poisonous or toxic materials shall be used according to manufacturer's use directions included in labeling; and; for a pesticide; manufacturer's label instructions that state that use is allowed in a food establishment. CDI: Pesticide was voluntarily discarded by PIC.
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.
6-501.11 Physical facilities shall be maintained in good repair. Tiles near mop sink was cracked. Repair tile.
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.
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) Containers of cabbage; pasta salad; and cheese were maintained above 41F in make-line flip-top. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Cabbage; pasta salad; and cheese were relocated to cooler to cool to 41F. Keep lids closed when not in use.
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.
notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official Wording
Proper date marking & disposition
Inspector’s Notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) House-made teriyaki sauce (prepared with house-made vegetable broth) was maintained beyond 7 days. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: Teriyaki sauce was mislabeled. Label corrected. REHS will follow-up with PIC to provide information on requesting a challenge study to verify that teriyaki sauce is non-TCS.
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.
notedCode 6-501.112 Remove dead or trapped birdsPests
Official Wording
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-501.112 Remove dead or trapped birds; insects; rodents; and other pests. Multiple sticky traps had accumulations of pests. Remove sticky traps when filled.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
5-205.15 Maintain a plumbing system in good repair. 3-compartment sink is leaking. 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.
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) Teriyaki sauce (prepared with house-made vegetable broth). Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Teriyaki moved to refrigeration. Time as a public health control was discussed with PIC as an option for storage of teriyaki sauce in the future. Procedure template provided.
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.
notedCode 7-102.11 Common Name - Working Containers (Pf) Bottle of sanitizer did not have a label. Working containers used for toxic materials such as cleaners and sanitizers shall be clearly and individually identified with the common name of the material. CDI: Label added by PIC. 7-204.11 SanitizersChemicals
Official Wording
Toxic substances properly identified stored & used
Inspector’s Notes
7-102.11 Common Name - Working Containers (Pf) Bottle of sanitizer did not have a label. Working containers used for toxic materials such as cleaners and sanitizers shall be clearly and individually identified with the common name of the material. CDI: Label added by PIC. 7-204.11 Sanitizers; Criteria - Chemicals (P) Chlorine sanitizer in sanitizing bottle had a strength greater than 200 PPM. Chlorine sanitizer concentration shall be 50-200 PPM. CDI: Sanitizer diluted.
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.
4-502.11(B) Provide accurately calibrated thermometers (Pf) Facility thermometer is not calibrated and was inaccurate by about 8 degrees. Thermometer could not be calibrated on-site. REHS will verify calibration or replacement of thermometer.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-305.11 Designation - Dressing Areas and Lockers (C) Employee phone was stored on the table near make-line. Lockers or other suitable facilities shall be provided for the orderly storage of employees clothing and other possessions. CDI: Phone relocated.
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.
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 is stored in water at temperature below 135F. Utensils shall be stored in a clean; dry location or in a container of water that is at least 135F or above. Store scoop in hot water 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.
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) Walls behind make-line and behind storage rack were soiled with food debris and other residues. Physical facilities shall be cleaned at a frequency necessary to keep them clean. 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.
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) Cabbage; macaroni salad; and cheese were maintained above 41F within the make-line prep cooler. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was moved to walk-in cooler to rapidly cool (placed within prep cooler within 4 hours). PIC stated that he will store TCS foods within the grill line prep drawer until unit is repaired.
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.
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 is stored in water at temperature of 75F. Utensils shall be stored in a clean; dry location or in a container of water that is at least 135F or above. Store scoop in hot water 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.
notedCode 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) Employee's raw in-shell eggs were stored above ready-to-eat drinks within walk-in cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures. CDI: Eggs were moved to bottom shelf and storage order chart was reviewed.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Dish storage rack had accumulations of dust. Cleaned equipment and utensils shall be stored in a clean; dry location where they are not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. Clean dish rack.
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.
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; Gaskets on reach-in coolers have dark residue built up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean the gaskets 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-303.11; Core; One light bulb under the hood does not work. At least 540 lux (50 foot candles) at a surface where a food employee is working with food. Replace the bulb.
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.
3-501.17; Priority Foundation; Found big container of pasta salad without date marking in the walk-in cooler. TCS food (time/temperature control for safety) shall be date marked for a maximum of 7 days. CDI - PIC date marked the container (pasta salad prepped yesterday).
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.
3-304.14; Core; Observed a couple of wet wiping clothes on a prep surfaces. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration of 50-200ppm for chlorine sanitizer. Keep wet wiping clothes in a bucket of sanitizer.
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.
3-304.12; Core; Rice scoop is stored in water at temperature of 90F. Utensils shall be stored in a clean; dry location or in a container of water that is at least 135F or above. Store scoop in hot water 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.