Restaurant · Wake County, NC

Constellation Culinary Group

2220 Bandmate Way

Last inspected Oct 27, 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 Constellation Culinary Group last inspected?: The most recent inspection on record was on Oct 27, 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?: 7 inspections on record, from Jan 31, 2024 to Oct 27, 2026.
Has Constellation Culinary Group ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Jan 31, 2024.

The Full Inspection History

7 inspections

1 - Inspection

Oct 27, 2026

Score 99

Official score: 99 · Understand This Area’s Scale

2 recorded violations

notedCode Observation: Paper towels missing from hand sink at rear of kitchen areaHandwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

Observation: Paper towels missing from hand sink at rear of kitchen area; CDI: Paper towels placed at hand sink. 6-301.12 Hand Drying Provision (Pf) Each handwash sink or group of adjacent handwashing sinks shall be provided with paper towels or an air drying device.

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

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

Inspector’s Notes

Observation: Can opener blade is dull on the prep table. 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

Official record from Wake County Environmental Services, Oct 27, 2026 · Original Source

1 - Inspection

Jun 29, 2026

Score 100

Official score: 100 · Understand This Area’s Scale

0 recorded violations

No violations recorded in this inspection.

Official record from Wake County Environmental Services, Jun 29, 2026 · Original Source

1 - Inspection

Jan 8, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

3 recorded violations

notedCode Observation: YogurtFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

Observation: Yogurt; cut leafy greens observed at 42F in 4 door reach in refrigerator; CDI: TCS food products removed from refrigerator and placed in adjacent reach in refrigerator 38F. Refrigerator had delivery and was being heavily used for prep creating an increase in air temperature unable to sustain 41F. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) (A)(2) Maintain TCS foods in cold holding at 41F or less. -P

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 Observation: Prep staff not wearing hair/beard restraint during production tasks. CDI: Staff member obtained hair coverings during inspection for corrective action. 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

Observation: Prep staff not wearing hair/beard restraint during production tasks. CDI: Staff member obtained hair coverings during inspection for corrective action. 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 —Other

Official Wording

Washing fruits & vegetables

Inspector’s Notes

Observation: Avocados observed in prep bin with labels still affixed for prep. CDI: Avocados removed for label removal and washing for use. 3-302.15 Washing Fruits and Vegetables (C) Wash fruits and vegetables prior to use.

In Plain English

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

More about other finding

Official record from Wake County Environmental Services, Jan 8, 2026 · Original Source

1 - Inspection

Sep 25, 2025

Score 100

Official score: 100 · Understand This Area’s Scale

1 recorded violation

notedCode —Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observation: The seal around hte high temp dish machine is ejecting water out on three sides of the machine during use. 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

Official record from Wake County Environmental Services, Sep 25, 2025 · Original Source

1 - Inspection

May 12, 2025

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

2 recorded violations

majorCode Observation: A irreversible temperature measuring device is not available to monitor hot water dish machine. Provide a label and/or thermometer to ensure warewash machine is meeting the required final rinse temperature for sanitization. 4-302.13 Temperature Measuring DevicesCleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

Observation: A irreversible temperature measuring device is not available to monitor hot water dish machine. Provide a label and/or thermometer to ensure warewash machine is meeting the required final rinse temperature for sanitization. 4-302.13 Temperature Measuring Devices; Manual Warewashing (Pf) B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf

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

Observation: Mops are not being stored at utility sink to air dry between use. 6-501.16 Drying Mops (C) Store mops for air drying after use.

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 12, 2025 · Original Source

1 - Inspection

Aug 2, 2024

Score 100

Official score: 100 · Understand This Area’s Scale

1 recorded violation

minorCode 2-401.11Employee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

2-401.11; Core; Water bottle (previously opened) was being stored above cut fruit in the reach-in cooler. Employees may drink from a closed beverage if it is used and stored in an area that prevents potential contamination of food or clean equipment.

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

Official record from Wake County Environmental Services, Aug 2, 2024 · Original Source

1 - Inspection