Restaurant · Wake County, NC

Char-Grill

3211 Edwards Mill Rd

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

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Score 95

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

Quick Answers

When was Char-Grill last inspected?: The most recent inspection on record was on Nov 10, 2026. The result listed by Wake County Environmental Services was “Score 95” (official score 95).
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?: 6 inspections on record, from Jan 5, 2024 to Nov 10, 2026.
Has Char-Grill ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Jan 5, 2024.

The Full Inspection History

6 inspections

1 - Inspection

Nov 10, 2026

Score 95

Official score: 95 · Understand This Area’s Scale

5 recorded violations

notedCode —Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

Observation: handsink osberved with ice in bottol from dumped drink. CDI: Hand sink was cleaned out and staff were educated about hand sink use. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) (A)A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf (B) A handwashing sink may not be used for purposes other than handwashing. Pf

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

Time as a Public Health Control; procedures & records

Inspector’s Notes

Observation: Sliced tomato and cut leafy greens not marked with when palced on time control; Sliced tomatoes (41F) just removed from refrigerator were not marked with time label - Although written time control procedures state label is on dry erase board - these times are not being recorded as part of the policy; CDI: Time policy was adjusted to labels to be on product before going to the production shelf at the grill with time removed and discard time from refrigerator; 3-501.19 Time as a Public Health Control (Pf) (B)(3) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control;

In Plain English

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

More about other finding

notedCode —Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

Observation: Spray bottle of sanitzier not labeled with contents. CDI: Spray bottle was removed and labeled during inspection. 7-102.11 Common Name - Working Containers (Pf) Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf

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 Observation: The door sweep on the walk in refrigerator is deteriorated allowing cold air escape under the door. Ensure that refrigerator is kept sealed when door is closed. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. B) EQUIPMENT components such as doorsCleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observation: The door sweep on the walk in refrigerator is deteriorated allowing cold air escape under the door. Ensure that refrigerator is kept sealed when door is closed. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

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 Observation: The cieling tiles in the kitchen are stained/poor repair. 6-501.11 Repairing - PremisesCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

Observation: The cieling tiles in the kitchen are stained/poor repair. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) 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, Nov 10, 2026 · Original Source

1 - Inspection

Jun 9, 2026

Score 96

Official score: 96 · Understand This Area’s Scale

7 recorded violations

notedCode Observation: Staff are drinking from water bottles with screw tops allowing for contamination of hands when consuming beverage - Drinks should be consumed from a cupEmployee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

Observation: Staff are drinking from water bottles with screw tops allowing for contamination of hands when consuming beverage - Drinks should be consumed from a cup; lid and straw type of beverage cup to prevent hand/mouth contact. 2-401.11 Eating; Drinking; or Using Tobacco (C) (B) Employees may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands.

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

notedCode —Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

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

Time as a Public Health Control; procedures & records

Inspector’s Notes

In Plain English

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

More about other finding

notedCode Observation: Flies observed throughout facility. Implement ways to control flies such as air curtains or small fans at service windowsPests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

Observation: Flies observed throughout facility. Implement ways to control flies such as air curtains or small fans at service windows; flap over slip submittal at front service window. 6-501.111 Controlling Pests (C) Keep the premises free of insects; rodents; and other pests.

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 Observation: Staffing are not wearing beard restraints. Ensure beard restraints are provided for staffing that have facial hair. 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

Observation: Staffing are not wearing beard restraints. Ensure beard restraints are provided for staffing that have facial hair. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.

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

notedCode —Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observation: Metro shelving in drystorage is rusted/no longer cleanable - Replace or repair metri shelving. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment 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 Observation: The dumpster receptacle is unclean and heavily soiled. Have receptacle cleaned more frequently to prevent buildup/harborage conditions for flying insects. 5-501.116 Cleaning Receptacles (C) (B) Soiled receptacles and waste handling units for REFUSEFacility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

Observation: The dumpster receptacle is unclean and heavily soiled. Have receptacle cleaned more frequently to prevent buildup/harborage conditions for flying insects. 5-501.116 Cleaning Receptacles (C) (B) Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.

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, Jun 9, 2026 · Original Source

1 - Inspection

Aug 27, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

4 recorded violations

minorCode Observation: The rear entrance door is not sealed (*weatherstripping tornPests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

Observation: The rear entrance door is not sealed (*weatherstripping torn; exterior frame does not have foam insert to completely seal door when closed) 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry. Observation: Flies observed throughout facility. Implement ways to control flies such as air curtains or small fans at service windows; flap over slip submittal at front service window. 6-501.111 Controlling Pests (C) Keep the premises free of insects; rodents; and other pests. Observation: Fly tapes are being installed overhead ceiling areas where contamination may occur over prep tables; food running during processes within facility. Remove fly tapes and install in areas where contamination cannot occur underneath if a fly were to fall from device. 6-202.13 Insect Control Devices; Design and Installation (C) Properly locate insect control devices.

In Plain English

More about signs of rodents or insects

notedCode Observation: Staff performing production tasksEmployee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

Observation: Staff performing production tasks; prep tasks with food; cooking not wearing hair coverings/beard coverings during production tasks. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

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

notedCode Observation: Interior wallsCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

Observation: Interior walls; shelving and gaskets of refrigeration units are unclean. Ensure all interior areas of refrigeration are maintained clean and free from microbial debris. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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 —Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

Observation: One (1) of the dumpsters does not have a drain plug creating harborage conditions for vermin. Ensure drain plugs are in place on dumpsters. 5-501.114 Using Drain Plugs (C) Drains in dumpsters and waste containers shall have drain plugs in place.

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, Aug 27, 2025 · Original Source

1 - Inspection

Mar 5, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

5 recorded violations

notedCode 3-501.19Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19; Priority Foundation; Facility holding cut tomatoes and shredded lettuce on a 4-hour time-hold but did not have the time when the food was removed from temperature control written upon EHS arrival. Food was still at 41F due to being recently taken out of temperature control. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI: Time stamps added. Deductions will be taken if this item is repeated.

In Plain English

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

More about other finding

minorCode 2-303.11 Prohibition - Jewelry (C)Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-303.11 Prohibition - Jewelry (C); Employee was observed cooking while wearing jewelry on wrist. Other than a plain wedding band; employees may not wear jewelry on wrists or fingers while wearing 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

minorCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14 Wiping Cloths; Use Limitations (C); Wet wiping cloths found holding in tables. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.

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 5-501.111 AreaFacility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.111 Area; Enclosures and Receptacles; Good Repair (C); Outdoor waste receptacle lid is damaged/removed. Outdoor waste receptacles shall be in good repair and covered.

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 6-501.12 CleaningCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Cleaning; Frequency and Restrictions (C); Dust is accumulating on the ceiling vents in the kitchen area. Physical facilities shall be cleaned as frequently as necessary to keep them clean. Repeat.

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 5, 2025 · Original Source

1 - Inspection

Nov 13, 2024

Score 97

Official score: 97 · Understand This Area’s Scale

6 recorded violations

minorCode 2-401.11 EatingEmployee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

2-401.11 Eating; Drinking; or Using Tobacco (C); Employee beverage was found being stored above customer food in the walk-in cooler. Employees may drink from a closed beverage if it is stored in an area that prevents potential contamination of food or clean equipment. CDI- Beverage was moved during the inspection.

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

criticalCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Hot dogs and pork were found being held hot below 135F (see temperature chart). Potentially hazardous food being held hot shall remain at 135F or below. CDI- Food was reheated during the inspection.

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

majorCode 6-501.111 Controlling Pests (Pf)Pests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-501.111 Controlling Pests (Pf); Multiple flies were observed inside of the establishment. The premises shall be maintained free of insects and other pests. EHS recommends increased pest control to eliminate flies.

In Plain English

More about signs of rodents or insects

minorCode 4-501.11 Good Repair and Proper Adjustment - Equipment (C)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); Walk-in freezer condenser (and other opening on the wall) has large amount of ice buildup from drip or condensation issue. Equipment shall be maintained in a state of good repair. Address the cause of the ice issue to prevent ice from falling on food in the freezer.

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 (C); Residue is building on the walk-in cooler shelving above the pork. Non food contact surfaces shall be maintained free of soil residue and other debris.

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 (C); Grease is building on the wall behind the fryer area and dust is accumulating on the ceiling vents in the kitchen area. Physical facilities shall be cleaned as frequently 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, Nov 13, 2024 · Original Source

1 - Inspection

Jan 5, 2024

Score 97

Official score: 97 · Understand This Area’s Scale

5 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11; Core; Black residue build-up inside facility ice machine basin. Equipment such as ice machines shall be frequently cleaned. Please have ice machine cleaned.

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 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; Two spray bottle containers of unlabeled chemical cleaners. Working containers used for storing toxic materials such as cleaners and sanitizers shall be individually labeled with the common name of the material. CDI: Labels added.; 7-201.11; Priority; Container of unidentified chemical cleaner stored hanging off of an opened ketchup packet box. Toxic materials shall be stored so they cannot contaminate food. CDI: Item moved to chemical storage. CDI: Spray bottle moved to chemical storage. Continuation to repeat this violation will result in full points deducted.

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

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; Rusty storage shelving throughout facility. Equipment shall be maintained in a state of 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 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core; Wall damage observed near walk-in cooler doors. Physical facilities shall be maintained in good repair. Please have this area repaired.

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 above single-use gloves near walk-in cooler. Employee food stored over facility food inside walk-in cooler. Areas designated for employees to eat; drink; and use tobacco shall be located so that food; equipment; linens; and single-service and single-use articles are protected from contamination. CDI: Cups moved below gloves and employee food discarded inside walk-in 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, Jan 5, 2024 · Original Source