Restaurant · Wake County, NC

East End Bistrot

2020 Progress Ct

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

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Score 96.5

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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 East End Bistrot last inspected?: The most recent inspection on record was on Nov 6, 2026. The result listed by Wake County Environmental Services was “Score 96.5” (official score 96.5).
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 Apr 11, 2024 to Nov 6, 2026.
Has East End Bistrot ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Apr 11, 2024.

The Full Inspection History

6 inspections

1 - Inspection

Nov 6, 2026

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

5 recorded violations

notedCode 3-501.16(A)(2)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2); Priority; A few TCS items throughout the kitchen were observed holding between 42-72F (see temperature chart). Maintain TCS foods in cold holding at 41F or less. CDI- items were able to cool down or voluntarily discarded by PIC.

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 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; [Repeat] Chicken stock (10/22); pickled cabbage (10/27) and creme sauce (10/29) observed being held beyond 7 days. TCS foods shall be held at 41F or less for no more than 7 days. CDI- all food items were voluntarily discarded by PIC.

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 2-402.11Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-402.11; Food employee observed preparing food with a fluffy beard and no hair restraint. Except counter staff who only serve beverages and wrapped or packaged foods; hostesses; and wait staff; 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. CDI- beard restraint provided.

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 3-304.14 Wiping ClothsCleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14 Wiping Cloths; Use Limitation; Sanitizer buckets observed testing at 0ppm. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in sanitizer and laundered daily. CDI- buckets changed.

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 4-101.11 (A) - (E )Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-101.11 (A) - (E ); [Repeat] Abalone shells that have been washed; rinsed and sanitized are being stored in the walk-in cooler. Food contact surfaces shall be (A) Safe P; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage.

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 6, 2026 · Original Source

1 - Inspection

Jul 2, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

notedCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; [Repeat] Veal stock (6/25) observed in the walk-in cooler being held beyond 7 days. Cooked lamb and roasted cauliflower did not have dates. TCS foods shall be held at 41F or less for no more than 7 days. CDI- veal stock voluntarily discarded by PIC and known dates added to other items.

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 4-101.11 (A) - (E )Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-101.11 (A) - (E ); Abalone shells that have been washed; rinsed and sanitized are being stored in the walk-in cooler (Not currently advertised on the menu). Food contact surfaces shall be (A) Safe P; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage.

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, Jul 2, 2026 · Original Source

1 - Inspection

Dec 11, 2025

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

5 recorded violations

notedCode 3-501.16(A)(2)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2); Priority; Onion soup was observed holding between 42-45F in the walk-in cooler. Maintain TCS foods in cold holding at 41F or less. CDI- soup was placed on ice to rapidly cool.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; [Repeat] Duck fat aioli (12/4) and caramelized onions (12/4) were observed in the prep coolers being held beyond 7 days. TCS foods shall be held at 41F or less for no more than 7 days. CDI- food items voluntarily discarded by PIC. 3-501.17; Priority Foundation; A container of roasted carrots were observed without a date. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- known 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 3-305.14Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.14; [Repeat] A paper towel and hand soap dispenser was observed on the wall above the prep table in the kitchen. Unpackaged food shall be protected from contamination during preparation. Remove these items from the wall.

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode 4-101.11 (A) - (E )Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-101.11 (A) - (E ); Abalone shells are being washed; rinsed and sanitized and then used for service. Food contact surfaces shall be (A) Safe P; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage. CDI- EC will follow up with guidance on whether this process would be allowed.

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 6-305.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-305.11; Core; Personal employee purse found stored on the shelf with other food items. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.

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, Dec 11, 2025 · Original Source

1 - Inspection

Jul 28, 2025

Score 97

Official score: 97 · Understand This Area’s Scale

4 recorded violations

criticalCode 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Metal containers stored clean had food debris on them. CDI: Items placed in dish washing area for rewashing. 4-703.11(B)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Metal containers stored clean had food debris on them. CDI: Items placed in dish washing area for rewashing. 4-703.11(B); Priority; The hot water sanitizing dish machine is not reaching the required utensil surface contact temperature. Dish machine is reaching about 151F. After being cleaned in a mechanical dish machine; equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. Verification Required- EC will return to on Thursday; July 31st verify that the dish machine is properly sanitizing dishes.

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 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Braised lamb and lamb juice was found in the walk-in cooler being held beyond 7 days. TCS foods shall be held at 41F or less for no more than 7 days. CDI- food items voluntarily discarded by PIC. 3-501.17; Priority Foundation; A few TCS food items (potatoes; blended tomatoes and octopus) were observed without dates. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- known 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 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; Two spray bottles filled with chemicals were found without labels. Label working containers of toxic materials such as cleaners and sanitizers. CDI- labels were added.

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 3-305.14Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.14; A paper towel and hand soap dispenser was observed on the wall above the prep table in the kitchen. Unpackaged food shall be protected from contamination during preparation. Remove these items from the wall.

In Plain English

More about food not protected from contamination

Official record from Wake County Environmental Services, Jul 28, 2025 · Original Source

1 - Inspection

Feb 18, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw eggs stored over RTE salad mix. Foods shall be protected from cross contamination by storing the RTE foods over raw. CDI: Items rearranged.

In Plain English

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

More about other finding

notedCode —Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

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, Feb 18, 2025 · Original Source

1 - Inspection

Apr 11, 2024

Score 97

Official score: 97 · Understand This Area’s Scale

4 recorded violations

majorCode 3-203.12Food source and labeling

Official Wording

Required records available: shellstock tags; parasite destruction

Inspector’s Notes

3-203.12; Priority Foundation; [Repeat] Shellstock tags from previous batches were not labeled with the date when the last of the shellstock container is sold or served. Shellstock tags shall be labeled with the date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. CDI- educated PIC on requirements.

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

criticalCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; [Repeat] Braised lamb and cheeks were found in the walk-in cooler being held beyond 7 days. TCS foods shall be held at 41F or less for no more than 7 days. CDI- food items voluntarily discarded by PIC.

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 4-903.12Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.12; Core; Grill bricks observed in the employee bathroom. cleaned and SANITIZED EQUIPMENT; UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: in toilet rooms.

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

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; Food debris found in the bottom of the storage bins that are holding clean dishes. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD 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

Official record from Wake County Environmental Services, Apr 11, 2024 · Original Source