Restaurant · Wake County, NC

Blaze Pizza #1193

316 Grand Hill Pl

Last inspected Oct 19, 2026 · View Map ↗ · Compare ↗

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Score 97

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

Quick Answers

When was Blaze Pizza #1193 last inspected?: The most recent inspection on record was on Oct 19, 2026. The result listed by Wake County Environmental Services was “Score 97” (official score 97).
Were any violations recorded at the last inspection?: Yes: 3 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 5 inspections on record, from Mar 22, 2024 to Oct 19, 2026.
Has Blaze Pizza #1193 ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Mar 22, 2024.

The Full Inspection History

5 inspections

1 - Inspection

Oct 19, 2026

Score 97

Official score: 97 · Understand This Area’s Scale

3 recorded violations

notedCode —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) Gasket badly torn on walk in cooler. Equipment shall be kept 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 4-602.13 Detailed cleaning of shelving and equipment needed. . Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation. Looks better than last timeCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13 Detailed cleaning of shelving and equipment needed. . Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation. Looks better than last time; half points taken.

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 6-501.12 Floors throughout need cleaning. Liquid that smells bad is leaking through wall in dining area between Blaze and First Watch. Note: Area on other side of wall is also part of First Watch dining areaCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Floors throughout need cleaning. Liquid that smells bad is leaking through wall in dining area between Blaze and First Watch. Note: Area on other side of wall is also part of First Watch dining area; but they are not experiencing any leaks or smell on their side. Physical facilities shall be cleaned as often as necessary to keep them clean. Owner needs to contact owner of building to find out what is leaking. 6-501.11 Repair loose/broken tiles in front area. Physical facilities shall be 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

Official record from Wake County Environmental Services, Oct 19, 2026 · Original Source

1 - Inspection

Mar 19, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

3 recorded violations

minorCode —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) Gasket torn on walk in cooler. Equipment shall be kept 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 4-602.13 Some soil build-up on shelving and equipment. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation. Looks better than last timeCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13 Some soil build-up on shelving and equipment. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation. Looks better than last time; half points taken.

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 —Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Walk in cooler floor needs cleaning of food debris including several meatballs. Physical facilities shall be cleaned as often as necessary to keep them clean.

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, Mar 19, 2026 · Original Source

1 - Inspection

May 5, 2025

Score 97

Official score: 97 · Understand This Area’s Scale

3 recorded violations

minorCode 3-305.11 Food Storage - Unopened dusting flour bags have grease dripping on them. Food shall be protected from contamination by storing the food in a cleanContamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11 Food Storage - Unopened dusting flour bags have grease dripping on them. Food shall be protected from contamination by storing the food in a clean; dry location; where it is not exposed to splash; dust; or other contamination.

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 —Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13 Shelving and exterior of equipment such as reach in coolers throughout have soil debris. Cooler gaskets have sticky black residue. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.

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 —Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Walk in cooler floor needs cleaning of food debris including several meatballs. Physical facilities shall be cleaned as often as necessary to keep them clean.

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 5, 2025 · Original Source

1 - Inspection

Dec 16, 2024

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

4 recorded violations

notedCode 2-102.12 (A) Certified Food Protection Manager (C) Upon arrival for inspectionPermits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A) Certified Food Protection Manager (C) Upon arrival for inspection; there was not a person in charge with the Food Protection Manager Certification. The person in charge shall be a certified food protection manager. Corrected During Inspection - CFPM arrived during inspection

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) Make unit holding sauces and cheeses on prep line observed at 45 F (see temperature chart for temperatures). Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC removed all items from existing cooler and transferred them into another cooler maintaining 41 F or less. PIC stated that the temperatures were registering at 41 F or less inside this unit earlier in the day; but due to increasing temperatures at the time of inspection has submitted a work order to have the unit assessed. Cooler was replaced with cooler maintaining 41 F or less until 41 F can be achieved once unit is evaluated.

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 —Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13 Nonfood Contact Surfaces (C) Shelving throughout has debris build up. Insides of make units have debris and standing water build up.. Inside of reach in freezer has ice build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.

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) Walls and floors surrounding underneath equipment have debris build up. Physical facilities shall be maintained clean

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 16, 2024 · Original Source

1 - Inspection

Mar 22, 2024

Score 98

Official score: 98 · Understand This Area’s Scale

4 recorded violations

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; Arugula observed between 65-70 F on prep table. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Inspector advised PIC to discard product and ensure it is kept at 41 F or less.

In Plain English

More about food kept at an unsafe temperature

minorCode 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13; Core; Shelving throughout has debris build up. Insides of make units have debris and standing water build up. Outsides of equipment have build up. Inside of reach in freezer has ice build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.

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; Walls and floors surrounding underneath equipment have debris build up. Ceilings have dust and debris build up in back storage area. Physical facilities shall be maintained clean.

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 6-403.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-403.11; Core; Employee drinks stored directly on food prep surfaces. One beverage close to pizza oven observed without a lid. Employees shall eat and drink only in designated areas where food; equipment; utensils; etc. are protected from contamination.

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, Mar 22, 2024 · Original Source