Mobile Food · Wake County, NC

Capital Cookout Grill (Wcid #922)

4511 New Bern Ave

Last inspected Oct 6, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Capital Cookout Grill (Wcid #922) last inspected?: The most recent inspection on record was on Oct 6, 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: 3 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 Apr 19, 2024 to Oct 6, 2026.
Has Capital Cookout Grill (Wcid #922) ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Apr 19, 2024.

The Full Inspection History

7 inspections

1 - Inspection

Oct 6, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

3 recorded violations

minorCode 4-501.14 Warewashing EquipmentCleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.14 Warewashing Equipment; Cleaning Frequency (Core); The 3-compartment sink had filmy residues and dried food debris in it. Clean ware washing equipment at least once per day; and as needed throughout use to maintain it clean. Clean the 3-compartment sink.

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 Nonfood Contact Surfaces (Core)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13 Nonfood Contact Surfaces (Core); The interior of the reach in cooler; small cooler; fryers; and exterior of cabinets were soiled. Maintain non food-contact surfaces clean. Clean 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

minorCode 6-501.12 CleaningCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Cleaning; Frequency and Restrictions (Core); The floor in the truck was soiled. Maintain floors clean. Clean the floors. 6-201.11 Floors; Walls and Ceilings - Cleanability (Core); The paint on the interior door is peeling badly. Maintain walls smooth and easily cleanable. Repaint the door.

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 6, 2026 · Original Source

1 - Inspection

Apr 9, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

1 recorded violation

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Cheesesteak mix was holding 47F. Hold TCS foods at 41F or below unless preparing or cooling it. CDI-Mix was voluntarily discarded.

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

Official record from Wake County Environmental Services, Apr 9, 2026 · Original Source

1 - Inspection

Sep 19, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

minorCode 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 was not clean. Ware washing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used.

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 (Core); The floor under the fryer was soiled with an oil spill. Maintain floors clean. Increase cleaning frequency.

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, Sep 19, 2025 · Original Source

1 - Inspection

May 31, 2025

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

4 recorded violations

notedCode 7-102.11 Common Name - Working Containers (Priority Foundation) A container of cleaning wipesChemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11 Common Name - Working Containers (Priority Foundation) A container of cleaning wipes; and a spray bottle and water container filled with sanitizer were not labeled with the name of the contents. Working containers of chemicals must be labeled as to contents. CDI-Containers were labeled.

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 4-903.12Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.12; Core; Single service food containers were stored under/in front of hand sink. Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. CDI-The containers were moved to a cabinet.

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 4-501.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.14; Core; The 3-compartment sink had black residue build up; as well as food debris in it. Ware washing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. Increase cleaning frequency of sink.

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) EquipmentCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Core); The interior of all refrigerators and the hot hold cabinet were soiled with food residues. Non food-contact surfaces must be maintained clean. Increase cleaning frequency.

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 31, 2025 · Original Source

1 - Inspection

Jan 31, 2025

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

2 recorded violations

notedCode 3-501.16(A)(2) Upright Refrigerator has food above 41F. Raw Shrimp 43FFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2) Upright Refrigerator has food above 41F. Raw Shrimp 43F; Raw Chicken 44F; Cheese Steak 41.4F. Maintain TCS foods in cold holding at 41F or less. -P Unit was adjusted to a colder setting.

In Plain English

More about food kept at an unsafe temperature

minorCode 6-501.12 CleaningCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Cleaning; Frequency and Restrictions (C) Interior needs extensive cleaning. Clean the Floor; walls; behind the prep table; to the left of the hot holding unit; entire window area; cabinets; etc. Maintain physical facilities 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, Jan 31, 2025 · Original Source

1 - Inspection

Oct 11, 2024

Score 99

Official score: 99 · Understand This Area’s Scale

1 recorded violation

minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Cleaning is needed throughout the interior of the food truck. Clean equipment; cabinets; 3 compartment sink; surfaces; etc. Maintain equipment 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, Oct 11, 2024 · Original Source

1 - Inspection

Apr 19, 2024

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

1 recorded violation

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; Refrigerators need cleaning inside and out. Remove laser film adhering to the upright refrigerator. Counter top and cabinets need 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 19, 2024 · Original Source