Restaurant · Wake County, NC

Cape Fear Seafood Co

832 Spring Forest Rd

Last inspected Oct 15, 2026 · View Map ↗ · Compare ↗

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Score 98

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

Quick Answers

When was Cape Fear Seafood Co last inspected?: The most recent inspection on record was on Oct 15, 2026. The result listed by Wake County Environmental Services was “Score 98” (official score 98).
Were any violations recorded at the last inspection?: Yes: 6 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 6 inspections on record, from Oct 25, 2023 to Oct 15, 2026.
Has Cape Fear Seafood Co ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Oct 25, 2023.

The Full Inspection History

6 inspections

1 - Inspection

Oct 15, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

6 recorded violations

notedCode 3-203.12 (C)Food source and labeling

Official Wording

Required records available: shellstock tags; parasite destruction

Inspector’s Notes

3-203.12 (C); Priority foundation; Two tags from batches purchased last week were not dated; batches were completed this week so dates were added (majority of tags were dated). Shellstock tags shall be held for 90 days and stored in chronological order based on the last sold date recorded on the label. CDI- Dates added.

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 3-501.13 (E )Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13 (E ); Core; Some packages of thawed tuna with label that states remove from packaging before thawing did not have slits in them. 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- Slits added.

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 3-304.12 (F)Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 (F); Core; An icecream scoop was stored in water that temped at 79F. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS may be stored in a container of water if the water is maintained at a temperature of at least 135F. CDI- The utensil and water were discarded and replaced with a scoop in a clean container.

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 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; The ice scoop holder at the ice machine is rusting as well as some of the dry goods shelving. All equipment 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

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; Some of the black wire shelving throughout the kitchen has a buildup of dust and debris; inside of the standing oven has a buildup of black residue; the backside of the floor fan has a buildup of dust; and the vent on the side of the icecream freezer is coated in dust. Nonfood contact surfaces of equipment shall be cleaned frequently enough to prevent a buildup of soil residues. Clean these items on a more 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

notedCode 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; The wall behind the clean dish rack has splash on it and the ceiling vent in the unisex bathroom is coated in dust. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Clean the floors; walls; and ceilings on a more 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

Official record from Wake County Environmental Services, Oct 15, 2026 · Original Source

1 - Inspection

Apr 13, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

6 recorded violations

notedCode 3-304.12 (C )Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 (C ); A knife was stored in the crevice between the two lids on the upper portion of the sauté cooler. In-use utensils not being stored in food; continuously flowing water; or stagnant water at 135F or above shall be stored on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.

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 4-903.11(C )Equipment and utensils

Official Wording

Single-use & single-service articles: properly stored & used

Inspector’s Notes

4-903.11(C ); Core; Coffee filters were stored uncovered and unwrapped over the tea urns. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Ensure coffee filters remain in their packaging or are completely covered.

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

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; The shelving above the push thru and green rack near the sauté cooler has a buildup of dust. Nonfood contact surfaces of equipment shall be cleaned frequently enough to prevent a buildup of soil residues. Clean shelving.

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 5-202.13Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-202.13; Priority; The discharge pipe at the prep sink is resting inside of the floor drain. An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. A verification visit will be made no later than Thursday; April 16; 2026.

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

notedCode 5-501.111Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.111; Core; The garbage dumpster has a cracked lid and a hole in it. Dumpsters shall be maintained in good repair. Request a replacement from your waste management company.

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 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; Water is pooling near the dry storage racks due to the ice machine and pooled water in the dish area section of the floor. Trash and food debris are on the floor of the walk-in freezer floor. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Clean the floors; walls; and ceilings on a more 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

Official record from Wake County Environmental Services, Apr 13, 2026 · Original Source

1 - Inspection

Sep 16, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

4 recorded violations

notedCode 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; Two spray bottles of sanitizer in the dining area were not labeled. Label working containers of toxic materials such as cleaners and sanitizers. CDI- The PIC labeled the 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 4-903.11 (A)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11 (A); Core; Clean dessert forks were stored in a container with grit in the bottom. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI- Forks and container sent to dish area.

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

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; The shelving above the tea urns have a buildup of dust. Nonfood contact surfaces of equipment shall be cleaned frequently enough to prevent a buildup of soil residues. Clean shelving - no points taken due to no other cleaning issues found during 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

notedCode 6-403.11 (A)Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-403.11 (A); Core; Employee food/drinks were stored in the counter cooler above and mixed in with the establishment's food. Areas designated for employees to eat and drink; shall be located so that food; equipment; linens; single service/use items are protected from contamination. CDI- Employee food moved to designated area within the 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 16, 2025 · Original Source

1 - Inspection

May 5, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

6 recorded violations

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; Risotto (40F); linguine(44F) and jambalaya (43F) temped above 41F in the top section of the saute cooler.Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Ice was added and cooler is scheduled for service by the end of week; temps went down within 20 minutes. Points not increased due to this being a different cooler.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.13 (E )Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

In Plain English

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; Bulk container of sugar beside bulk container of rice was not labeled. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. Label sugar container.

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

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; The top of the line where the plates are stored and the backs of monitors have dust buildup. The inside of the microwave has stuck on food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or grease. *Points not increased due to majority of items mentioned not being previously mentioned.

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 5-501.111Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.111; Core; The garbage dumpster has a cracked lid. Dumpsters shall be maintained in good repair. Request a replacement from your waste management company.

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 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core; There is food splash on some of the light panels by the cookline; a few of the walls have splash and food splash; especially the wall behind the beverage boxes and onions; and there is food debris on the walk-in freezer floor. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents 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, May 5, 2025 · Original Source

1 - Inspection

Apr 19, 2024

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

6 recorded violations

criticalCode 3-301.11Employee health and hygiene

Official Wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s Notes

3-301.11; Priority; PIC accidentally reached out to touch RTE lettuce and cooling rice during conversation...Except when washing fruits and vegetables; food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. CDI: PIC realized and immediately discarded food.

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

majorCode 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; A couple of the blue dressing ramekins on the hot line and a couple of pan lids stored as clean had food debris in/on them. A ladle hanging as clean in the dish area had dried grits inside...Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled utensils were sent back to dish to be cleaned and sanitized. CDI: Items sent back to dish.

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; Coleslaw cups and half & half in the server lowboy cooler measured 43-44F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Product will be served for lunch and a new batch is prepared for dinner. Have this cooler serviced.

In Plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; A pan of roasted potatoes in the chef base cooler was prepped on 04.11 (8 days prior)...Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation if held at 41F or below except the time that it is frozen). CDI: Pan voluntarily discarded.

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 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; The gaskets of the server lowboy cooler and salad flip-top cooler are either damaged or not properly aligned to seal...Equipment and components shall be maintained intact and in good repair/condition. Repair/replace these gaskets.

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); Core; The top of the line where the plates are stored and the dry storage shelves on the hot & server lines have dust buildup. The shelves in the walk-in cooler and gaskets of the line coolers have food and residue buildup. The top of the dish machine is collecting food debris...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or grease.

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 19, 2024 · Original Source

1 - Inspection

Oct 25, 2023

Score 99

Official score: 99 · Understand This Area’s Scale

2 recorded violations

minorCode 4-501.12Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.12; Core; Some of the cutting boards stored on the drying rack are heavily scored and some of the cuts are deep...Cutting surfaces subject to scratching/scoring shall be resurfaced or discarded if they can no longer be effectively cleaned and sanitized. Resurface or replace any worn cutting boards.; 4-501.11; Core; The ice scoop holder is beginning to rust at the ends where the tip of the scoop touches...Equipment and components shall be maintained intact and in good repair/condition. Replace this holder to prevent contamination of the scoop & ice.

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); Core; The top of the line where the plates are stored has slight dust buildup. The shelves in the walk-in cooler and gaskets of the line coolers have very light food buildup...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or grease. Vast improvement seen.

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 25, 2023 · Original Source