Restaurant · Wake County, NC

Granchio

6210 Rogers Rd

Last inspected Oct 8, 2026 · View Map ↗ · Compare ↗

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Score 99

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

Quick Answers

When was Granchio last inspected?: The most recent inspection on record was on Oct 8, 2026. The result listed by Wake County Environmental Services was “Score 99” (official score 99).
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?: 8 inspections on record, from Oct 13, 2023 to Oct 8, 2026.
Has Granchio ever been closed by the health department?: No closure appears in the 8 inspection records we hold for this business. The earliest is dated Oct 13, 2023.

The Full Inspection History

8 inspections

1 - Inspection

Oct 8, 2026

Score 99

Official score: 99 · Understand This Area’s Scale

3 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11; Core; Interior of ice machine is beginning to accumulate unclean residue. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase the cleaning frequency to the interior of this ice machine. Make sure that during the cleaning process; the ice machine baffle is removed so that the ice chute may be cleaned and sanitized. CDI- Cleaning was initiated during the inspection.

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 4-903.11(A)(B) and (D)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(A)(B) and (D); Core; Rolling rack beside handwashing sink is used to store clean utensils but has no protection from splash contamination. Cleaned equipment and utensils shall be stored where they are not exposed to splash; dust; or other contamination. Install a splashguard at handwashing sink or install an easily cleanable barrier on rolling rack.

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 4-205.10Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-205.10; Core; Chest freezers (Arctic King & Midea) are not commercial grade. Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an ANSI-accredited certification program. Ensure all restaurant equipment is approved for commercial use if it is not part of the exception. *Full points assessed for repeat violation.

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 8, 2026 · Original Source

1 - Inspection

Feb 19, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

4 recorded violations

notedCode 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation; The only handwashing sink in the prep area was blocked with a dirty towel basket and rolling cart. 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. CDI- Items were moved.

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

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; Unlabeled chemical spray bottle found with working stock. 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. CDI- Identifying label added. 7-204.11 ; Priority; Sanitizer spray bottles observed with a concentration of 0ppm quat. when tested. Chemical sanitizers and other chemical antimicrobials shall meet the requirements for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). Quat. sanitizer shall measure between 200-400ppm. CDI- Contents of spray bottles were replenished with sanitizer at the appropriate concentration.

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 6-404.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

6-404.11; Priority Foundation; Two heavily dented cans of food found on dry storage rack with working stock. Products that are held by the permit holder for credit; redemption; or return to the distributor such as damaged; soiled; or recalled products shall be segregated and held in designated areas that are separated from food; equipment; utensils; linens; and single-service and single-use articles. CDI- Dented cans were relocated to designated area to be returned to distributor.

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 4-205.10Cleaning and sanitizing

Official Wording

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

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 19, 2026 · Original Source

1 - Inspection

Oct 30, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

3 recorded violations

notedCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Boiled eggs in one prep cooler with prep date of (10/21). Cooked noodles in another prep cooler with a prep date of (10/15). In walk-in cooler; boiled potatoes (10/23); macaroni (10/22); and marinara (10/21) with prep dates exceeding 7 days. Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation or opening if held at 41F or below). Remember that the prep date is Day 1. CDI-These foods were voluntarily discarded.

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 7-201.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11; Priority; Sanitizer bottle was stored hanging on shelf beside clean utensils and above clean linen. Poisonous/Toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service articles. CDI- Chemical bottle relocated.

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 4-205.10Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-205.10; Core; Chest freezer is labeled "for household use only". Food equipment shall be used in accordance with the manufacturer's intended use and certified/classified for sanitation by an ANSI accredited certification program. Ensure all restaurant equipment is for commercial 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, Oct 30, 2025 · Original Source

1 - Inspection

Feb 25, 2025

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

3 recorded violations

notedCode 3-305.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11; A box of canned goods and a box of beverage syrup were stored on the floor. Food shall be storedin a clean; dry location; where it is not exposed to contamination and at least 6 inches above the floor. CDI- Items were put on shelving; PIC states items were recently delivered.

In Plain English

More about food not protected from contamination

notedCode 4-903.11(A)(C)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(A)(C); Core; A partially full box of wrapped single use utensils were stored on the floor. single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI- Utensils were removed from box and added to box of utensils that were on shelving.

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 4-205.10Cleaning and sanitizing

Official Wording

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

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 25, 2025 · Original Source

1 - Inspection

Aug 14, 2024

Score 99

Official score: 99 · Understand This Area’s Scale

2 recorded violations

majorCode 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; Two recently made spray bottles of sanitizer were not labeled. Working containers of poisonous/toxic materials such as cleaners and sanitizers shall be labeled with the common name of the material. CDI- Spray bottles 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

minorCode 4-205.10Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-205.10; Core; PIC states that the chest freezer labeled "for household use only" was brought in earlier this month as a backup freezer. Food equipment shall be used in accordance with the manufacturer's intended use and certified/classified for sanitation by an ANSI accredited certification program. Ensure all restaurant equipment is for commercial 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, Aug 14, 2024 · Original Source

1 - Inspection

May 17, 2024

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, May 17, 2024 · Original Source

1 - Inspection

Jan 26, 2024

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

2 recorded violations

minorCode 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; Some of the light shields have debris in them and a few ceiling tiles have food splash on them. The physical facilities shall be maintained in good repair. Clean the floors; walls and ceilings on a frequent basis.

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; An employee drink was stored on a shelf with and above catering supplies. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI- Drink was moved to designated area.

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 26, 2024 · Original Source

1 - Inspection

Oct 13, 2023

Score 99

Official score: 99 · Understand This Area’s Scale

4 recorded violations

minorCode 3-307.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-307.11; Core; A flyswatter was stored on the side of the storage rack by the canned goods. Food shall be protected from all sources of contamination. The flyswatter was moved to the broom/mop area.

In Plain English

More about food not protected from contamination

minorCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; The chlorine based sanitizer in the sanitizer buckets/spray bottles was too weak. Chlorine based sanitizer shall be maintained between 50-200 ppm. CDI- Sanitizer was discarded and remade (100-200 ppm).

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)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; A small black fan on the shelf below the prep table has a buildup of dust/debris on it and the vent on the ice machine in the kitchen needs cleaning. Non-food contact surfaces shall be cleaned frequently enough to prevent a buildup of soil residues. Clean the black fan and vent on the ice machine.

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 food stored on shelves above the restaurant's food in prep coolers. Employee food shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI - Food was moved to bottom shelves.

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, Oct 13, 2023 · Original Source