Restaurant · Wake County, NC

Angie's Restaurant

1340 W Garner Rd

Last inspected Oct 21, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Angie's Restaurant last inspected?: The most recent inspection on record was on Oct 21, 2026. The result listed by Wake County Environmental Services was “Score 98.5” (official score 98.5).
Were any violations recorded at the last inspection?: Yes: 5 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 Dec 20, 2023 to Oct 21, 2026.
Has Angie's Restaurant ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Dec 20, 2023.

The Full Inspection History

7 inspections

1 - Inspection

Oct 21, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

5 recorded violations

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 Observed dishes stored as clean with residue visible on the food contact surface. CDI: PIC moved soiled dishes to dish washing area.

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 3-501.19(B) If TPHC is used for up to a maximum of 4 hours: (3) The FOOD shall be identified to indicate the time that is 4 hours past the time when the FOOD is removed from temp controlOther

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19(B) If TPHC is used for up to a maximum of 4 hours: (3) The FOOD shall be identified to indicate the time that is 4 hours past the time when the FOOD is removed from temp control; Pf Observed french toast batter without a time on label. CDI: Time was added to batter. No points were taken due to all out items held on time were labeled correctly.

In Plain English

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

More about other finding

notedCode 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; In the dry storage room; noted label has worn of for the bulk container of sugar. CDI-The above items were labeled once REHS spoke to PIC.

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 4-901.11 Equipment and UtensilsEquipment and utensils

Official Wording

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

Inspector’s Notes

4-901.11 Equipment and Utensils; Air-Drying Required (C) Observed dishes stacked with water trapped between dishes. CDI: PIC rearranged dishes to allow air drying. No points were taken because this is not a repeat violation.

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 4-202.11 Multiuse FOOD-CONTACT SURFACES shall be smoothCleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-202.11 Multiuse FOOD-CONTACT SURFACES shall be smooth; Pf Observed damage to the containers used to store onions. The food contact surface is no longer smooth. CDI: PIC has separated and discarded damaged containers. No points were taken due to this not being a repeat violation and containers were discarded. 4-501.12 Cutting boards shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Several cutting boards observed in poor repair. Resurface or replace.

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 21, 2026 · Original Source

1 - Inspection

Feb 19, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

6 recorded violations

notedCode 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Upon arrivalHandwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Upon arrival; noted a wet cloth and a spoon stored inside the handwashing sink located at the waitstaff station. Ensure all handwashing sinks are clear and accessible at all times. CDI- Noted items removed.

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 separated & protected

Inspector’s Notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P)- Observed a container of raw pork tenderloin stored behind ready to eat containers of country ham and sliced jalapenos in the work top/flip top cooler unit. Discussed arranging food items and raw animal protein items in a manner that minimize the risk of contamination. CDI- Noted items were rearranged.

In Plain English

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

More about other finding

notedCode —Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2) Priority: Egg wash was measuring between 50/49F in the prep area. Maintain TCS foods in cold holding at 41F or less. Ice was added to the above items.

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 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; Core; At the waitstaff station; noted label has worn of for the bulk container of sugar. CDI-The above items were labeled once REHS spoke to PIC.

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 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core; Noted regrouting needed in various spots throughout the prep kitchen area. Person in charge stated they plan to have the floors regrouted over the summer. Physical Facilities must maintained in good repair.

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 Designation - Dressing Areas and Lockers (C) Observed employee jackets hanging over storage racks in the dry storage area. Designate and use an area for the orderly storage of employees' clothing and possessions.

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 19, 2026 · Original Source

1 - Inspection

Jul 22, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

4 recorded violations

notedCode 2-301.14 When to Wash (P)- Observed food employees come in from the back entrance and proceed to work the cook line. Also observed a food employee handle raw burger pattiesHandwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

2-301.14 When to Wash (P)- Observed food employees come in from the back entrance and proceed to work the cook line. Also observed a food employee handle raw burger patties; discard gloves than proceed to handle cook food at the deep fryer. Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles. CDI- Education provided; food employee proceeded to wash hands.

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

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; One working spray bottle of bleach solution was not labeled. Label all working containers of chemicals such as cleaners once taken from bulk supplies with the common name. CDI-The cleaner was labeled once REHS spoke to 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.

More about chemicals stored or used unsafely

notedCode 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; Core; Need to label all working squeeze bottles and large bulk containers of seasoning and sugar. Label all working container of food once taken from the original packaging such as flour; salt; spices and sugar with the common name of the food. CDI-The above items were labeled once REHS spoke to PIC.

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 3-304.12 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)- At the wait staff station; noted ice scooper handle stored in direct contact with ice in the ice bin. Stored handle in upright position to avoid the risk of contamination.

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 22, 2025 · Original Source

1 - Inspection

Mar 4, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

1 recorded violation

notedCode —Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2) Priority: Shell eggs are 44F in the prep area. Egg wash 50F in the prep area. Maintain TCS foods in cold holding at 41F or less. Ice was added to the above items.

In Plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Mar 4, 2025 · Original Source

1 - Inspection

Oct 1, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

1 recorded violation

notedCode —Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2) Lettuce is 68F in the make line of the prep refrigeration unit and bacon is 53F in the prep area. Maintain TCS foods in cold holding at 41F or less. The lettuce was placed in the lower part of the prep refrigeration unit and bacon was placed on ice once REHS spoke to PIC. .

In Plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Oct 1, 2024 · Original Source

1 - Inspection

Apr 17, 2024

Score 99

Official score: 99 · Understand This Area’s Scale

2 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A); Core; Nobody on site has passed the ANSI certified food protection manager course. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.

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

criticalCode 4-501.114Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114; Priority; Dish machine has less than 50ppm of chlorine. A low temperature dish machine shall have at least 50ppm of chlorine. The 3 compartment sink is being used to wash; rinse and sanitize dishes.

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 17, 2024 · Original Source

1 - Inspection

Dec 20, 2023

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

4 recorded violations

criticalCode 3-501.16(A)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1) ; Priority; Cooked onions were held at 120F. Cooked mushrooms were held at 121F. These potentially hazardous foods must be held at 135F or above. CDI.. The food items were reheated to 165F.

In Plain English

More about food kept at an unsafe temperature

minorCode 4-901.11Equipment and utensils

Official Wording

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

Inspector’s Notes

4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet.

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 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core; Repair the ceiling above the food prep area near the walk-in cooler. Physical Facilities must maintained in good repair.

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 6-303.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-303.11; Core; Replace the blown light bulbs above grill and oven area.

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, Dec 20, 2023 · Original Source