Mobile Food · Wake County, NC

Close Fire BBQ (Wcid #1064)

1214 E Lenoir St

Last inspected Oct 21, 2026 · View Map ↗ · Compare ↗

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Score 99

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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 Close Fire BBQ (Wcid #1064) last inspected?: The most recent inspection on record was on Oct 21, 2026. The result listed by Wake County Environmental Services was “Score 99” (official score 99).
Were any violations recorded at the last inspection?: Yes: 2 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 3 inspections on record, from Jun 9, 2025 to Oct 21, 2026.
Has Close Fire BBQ (Wcid #1064) ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Jun 9, 2025.

The Full Inspection History

3 inspections

1 - Inspection

Oct 21, 2026

Score 99

Official score: 99 · Understand This Area’s Scale

2 recorded violations

notedCode 5-205.1Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.1; Priority Foundation; Sanitizer bucket stored inside handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing (not for storage). CDI - Sanitizer bucket 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.

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16 (A)(1); Priority; One container of cooked noodles (in the hot box) holding less than 135°F. Except during preparation; cooking; or cooling; or when TPHC (Time as a Public Health Control) is used; TCS (Time/Temp. Control for Safety) food shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. CDI - Noodles re-heated.

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, Oct 21, 2026 · Original Source

1 - Inspection