Restaurant · Wake County, NC

Asia Express

1040-128 Forestville Rd

Last inspected Nov 10, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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

Quick Answers

When was Asia Express last inspected?: The most recent inspection on record was on Nov 10, 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 Dec 21, 2023 to Nov 10, 2026.
Has Asia Express 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 21, 2023.

The Full Inspection History

7 inspections

1 - Inspection

Nov 10, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

4 recorded violations

notedCode 6-501.110Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-501.110; Core; Employee personal bag on same shelving as dry goods and employee phone on prep surface. Lockers or other suitable facilities shall be used for the orderly storage of employee items and other possessions. Designate a better location for employee belongings or keep in pocket.

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

notedCode 6-202.15Pests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-202.15; Core; Rear door equipped with self-closing apparatus but found left propped open for ventilation. Rear door did not have an air curtain installed. If the windows or doors of a food establishment are kept open for ventilation or other purposes; the openings shall be protected against the entry of insects and rodents by: 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; properly designed and installed air curtains to control flying insects; or Other effective means. Install air curtain; screen; or provide alternate effective means.

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.

More about signs of rodents or insects

notedCode 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13; Core; Metro shelving in the walk-in cooler needs cleaning to remove the microbial growth. Hood filters need cleaning to remove the significant amount of grease buildup. Bottom shelf of flat top grill needs cleaning to remove the accumulated residue. Non food-contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean these areas 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

minorCode 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; Floor under wok line and stainless steel wall behind the entire cook line needs cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.

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, Nov 10, 2026 · Original Source

1 - Inspection

May 21, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

5 recorded violations

notedCode 6-202.15Pests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

In Plain English

More about signs of rodents or insects

notedCode 4-502.11(A)Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-502.11(A); Core; Facility is using a perforated container that has a lengthwise crack for items coming from the fryer. PIC stated that this container is not used for direct food contact. Maintain utensils 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

notedCode 4-501.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.14; Core; The 3-compartment sink basins and drainboards need more detailed cleaning to remove the accumulated residue. The compartments of sinks; basins or other receptacles used for washing and rinsing equipment and utensils shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils; and at least every 24 hours. Clean the components of the warewashing sink at least every 24 hours.

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 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13; Core; Metro shelving in the walk-in cooler needs cleaning to remove the microbial growth. Hood filters need cleaning to remove the grease buildup. Non food-contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean these areas 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

notedCode 6-501.110Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

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, May 21, 2026 · Original Source

1 - Inspection

Nov 19, 2025

Score 97

Official score: 97 · Understand This Area’s Scale

5 recorded violations

notedCode 2-201.11(A-C)&(E)Permits, training, and postings

Official Wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s Notes

2-201.11(A-C)&(E); Priority; Employee Health Policy on site does not include Salmonella (nontyphoidal). Employees shall be knowledgeable of food-borne illnesses; their associated symptoms; and when they are to be excluded from work. CDI- Provided an updated digital copy of Employee Health acknowledgement form in multiple languages.

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 6-301.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.11; Priority Foundation; No soap was available at the handwashing sink closest to the 3-compartment sink. Each handwashing sink shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI- Soap was replenished.

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 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; One chemical spray bottle on lower shelf of makeline had solution and was not labeled. Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI- Bottle was labeled as sanitizer.

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 4-501.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.14; Core; The 3-compartment sink basins and drainboards need more detailed cleaning to remove the accumulated residue. PIC stated that basins are deep cleaned once a week. The compartments of sinks; basins or other receptacles used for washing and rinsing equipment and utensils shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils; and at least every 24 hours. Clean the components of the warewashing sink at least every 24 hours.

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 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13; Core; Metro shelving in the walk-in cooler needs cleaning to remove the microbial growth. Cleaning is needed in the small reach-in freezer that is turned off due to low volume- there is microbial growth forming. Hood filters need cleaning to remove the grease buildup. Non food-contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean these areas 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, Nov 19, 2025 · Original Source

1 - Inspection

Apr 9, 2025

Score 97

Official score: 97 · Understand This Area’s Scale

5 recorded violations

notedCode 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation; Three rubber gloves were hanging off of the splash guard of the handwashing sink by the 3 compartment sink. Handwashing sinks shall only be used for handwashing. CDI- Gloves were 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.

More about handwashing problems

notedCode 3-307.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-307.11; Core; Bowls were sitting directly on the broccoli in the top section of the prep cooler. Food shall be protected from all sources of contamination. CDI - Bowls were removed. 3-305.11; Core; Two containers of soy sauce were stored on the floor. Food shall be stored in a clean; dry location at least 6 inches above the floor where it is not exposed to sources of contamination. CDI- Containers were put on shelving.

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 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; A damp wiping cloth was stored on the counter freezer. Damp/wet wiping cloths shall be stored in sanitizer when not in use; chlorine-based sanitizer shall mainta. CDI - Damp cloth was removed. No points taken due to cloth being removed during walk-through without inspector having to comment on it.

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

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (B) and (C); The hood vents over the flattop are brown due to being coated in oil and debris; oil is running down the front side of the hood and the blue curtains leading to the kitchen have flour stains at the bottom. Non-food contact surfaces of equipment shall be cleaned as often as necessary to keep them clean. Clean these items 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

minorCode 5-501.115Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.115; Core; One of the two oil receptacles is leaking and staining the dumpster pad. Dumpster areas shall be maintained clean. Inform the landlord that the dumpster pad needs cleaning.

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 9, 2025 · Original Source

1 - Inspection

Sep 12, 2024

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

5 recorded violations

majorCode 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation; A pair of rubber gloves were hanging off of the splash guard of the handwashing sink by the 3 compartment sink. Handwashing sinks shall only be used for handwashing. CDI- Gloves were removed. **Half points taken due to PIC removing gloves during inspector's walk-through.

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 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Two damp wiping cloths were stored on the counter freezer and the sanitizer in the spray bottles tested at less than 25ppm. Damp/wet wiping cloths shall be stored in sanitizer when not in use; chlorine-based sanitizer shall maintain a concentration between 50-200 ppm. CDI - Sanitizer was remade until it tested between 50-100 ppm; damp cloths were put in laundry 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

minorCode 5-205.15Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-205.15; Core; The faucet joint at the cold-water side of the faucet at the prep sink by the prep cooler leaks continuously when turned on. Plumbing systems shall be maintained in good repair. Repair faucet.

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.

More about water, plumbing, or sewage problems

minorCode 5-501.114Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.114; Core; The garbage dumpster is missing its drain plug. Dumpsters with drains are required to have drain plugs. Have your landlord request a drain plug for the garbage dumpster.

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

minorCode 6-403.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-403.11; Core; Employee food was stored above and mixed in with the establishment's food in the bottom section of the prep cooler. Employee food and drinks shall be stored in a manner that prevents the contamination of the establishment's food and supplies. CDI- Employee food and drinks moved to one side of the prep cooler.

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, Sep 12, 2024 · Original Source

1 - Inspection

Apr 26, 2024

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

4 recorded violations

majorCode 5-202.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-202.12; Core; The handwashing sink beside the dump sink in the ordering area does not temp above 85F. Handwashing sinks shall provide tempered water at 100F or above. Adjust water temperature at this sink. ; 5-205.11; Priority Foundation; A pair of rubber gloves were hanging off of the splash guard at the handwashing sink by the 3 compartment sink. Handwashing sinks shall only be used for handwashing. CDI- Gloves were 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.

More about handwashing problems

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; The handles on the bulk rice storage containers and the dollies on which they sit need cleaning due to a buildup of food debris; the hood vents over the fyers and flattop need cleaning; and the fan guard on the evaporator in the walk-in cooler need cleaning due to dust and debris. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items more often.

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 5-205.15Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-205.15; Core; The faucet joint at the cold water side of the faucet at the prep sink by the flip top cooler (prep cooler) leaks continuously when turned on. Plumbing systems shall be maintained in good repair. Repair faucet.

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.

More about water, plumbing, or sewage problems

minorCode 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; Some of the ceiling tiles and light shields need cleaning out due to debris and food splash. The physical facilities shall be maintained clean. Points reduced due to an improvement in cleaning.

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 26, 2024 · Original Source

1 - Inspection

Dec 21, 2023

Score 95.5

Official score: 95.5 · Understand This Area’s Scale

5 recorded violations

minorCode 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; The floor drains under the sinks need cleaning due to black residue; some of the walls; ceiling tiles and light shields need cleaning due to food splash and debris. The physical facilities shall be maintained clean. Clean the floors; walls and ceilings on a frequent basis.

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 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation; A dry cloth was hanging on the basin of the handwashing sink in the ordering area and rubber gloves were stored on the side of the handwashing sink in the kitchen. Handwashing sinks shall only be used for handwashing. CDI - Items were 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.

More about handwashing problems

minorCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; A wet wiping cloth was stored on the top of the counter freezer. Damp/wet wiping cloths shall be stored in sanitizer when not in use. Ensure cloths on prep surfaces are kept dry.

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; A bowl was stored in the recently cooked fried chicken pieces. Utensils being stored in foods shall be stored with the handle above the food. CDI- Bowl was removed.

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 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; The curtains leading to the kitchen area; the handles on the bulk food storage containers need cleaning as well as the outside of the containers and the dollies they sit on; the doors on the prep cooler and some of the shelving needs wiping down. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items 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, Dec 21, 2023 · Original Source