Restaurant · Wake County, NC

Il Bacio

3622 Rogers Rd

Last inspected Oct 26, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 98

Get the Next Inspection, Free.

We'll email you when Il Bacio has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist

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

Quick Answers

When was Il Bacio last inspected?: The most recent inspection on record was on Oct 26, 2026. The result listed by Wake County Environmental Services was “Score 98” (official score 98).
Were any violations recorded at the last inspection?: Yes: 4 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 Nov 14, 2023 to Oct 26, 2026.
Has Il Bacio ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Nov 14, 2023.

The Full Inspection History

6 inspections

1 - Inspection

Oct 26, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

4 recorded violations

notedCode 3-501.14(A)Food temperature

Official Wording

Proper cooling time & temperatures

Inspector’s Notes

3-501.14(A); Priority; Large lexan container of pizza sauce (47F-52F) cooling overnight in the walk-in cooler did not reach 41F within 4 hours. Cooked TCS food shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. CDI- EHS used pH test strip to determine that this sauce had a pH of 3.9; making it nonTCS; sauce did not need to be discarded. May consider obtaining a variance to use pH as a control method for this sauce instead of temperature control. Until a variance is approved; use more aggressive cooling measures to ensure cooling temperature requirements are always met.

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 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Pizza sauce in walk in cooler did not meet required cooling temperature parameters. When cooling; use any of the following methods: shallow containers with 2 to 4 inch food depth; reduction in food quantity; use of rapid cooling equipment (such as ice wands/paddles); use of ice baths with ice at level of food in containers and frequent stirring of food and/or cooling in walk-in cooler or freezer. Remember that hot foods must cool rapidly from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F or less within 4 additional hours. Use calibrated metal stemmed food thermometer to ensure proper cool down. CDI- Monitor temperatures as needed to ensure that cooling methods used allow products to meet the cooling temperature requirements. Food was not discarded today due to the pH of products.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-305.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11; Core; Two hermetically sealed boxes of food found stored directly on the floor under shelving in the walk-in freezer. Food shall be protected from contamination by storing the food in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI- Boxes of food were relocated off of the floor.

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 6-403.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-403.11; Core; Employee drinks found above prep surfaces on the cook line. Areas designated for employees to eat; drink; and use tobacco and employee storage facilities shall be located so that food; equipment; linens; and single-service and single-use articles are protected from contamination. Designate a better location for employee beverages. 6-501.110; Core; Employee personal bags and jackets found stored on shelving commingling with facility products in back storage room. Lockers or other suitable facilities shall be used for the orderly storage of employee items and other possessions. Designate a better location for employee belongings.

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 26, 2026 · Original Source

1 - Inspection

Feb 19, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

6 recorded violations

notedCode 3-307.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-307.11; Core; A container of peas was sitting directly on the ravioli in the small reach-in freezer. CDI- Container of ravioli was wrapped and container of peas were moved to bottom shelf.

In Plain English

More about food not protected from contamination

minorCode 2-303.11Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-303.11; Core; An employee wearing gloves was engaged in food prep but had on a dangling bracelet. Employees may not wear any jewelry on their arms or hands except for a plain ring such as a wedding band. CDI- Employee voluntarily removed bracelet.

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 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; A knife was stored in between a prep table and prep cooler. During pauses in food preparation or dispensing; utensils may be stored on a clean portion of the food preparation table or cooking equipment...CDI - Knife was removed. *Points not increased due to improvement in storing knives

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 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; There are rusting shelves in the walk-in cooler. There are also torn air curtains and the fan guards on the evaporator have missing pieces in the walk-in cooler. All equipment shall be maintained in good repair. Remove rust/replace shelving - replace fan guards. *New air curtains are in a box in the office.

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

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; The inside of the stranding oven has a buildup of black residue. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean the inside of the standing oven more frequently.

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 5-501.114Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.114; Core; The garbage dumpster is missing its drain plug. Dumpsters with drains are required to have drain plugs. *Phone call made to waste management company by PIC; plug should be replaced tomorrow.

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, Feb 19, 2026 · Original Source

1 - Inspection

Apr 2, 2025

Score 99

Official score: 99 · Understand This Area’s Scale

4 recorded violations

notedCode 6-305.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-305.11; Core; Employee phones and personal items were stored on the canned goods; beside clean dishes and the prep table. Lockers or a designated area shall be provided for the orderly storage of employee belongings. CDI - Employee items were 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

notedCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; Knives were stored in between the wall and prep cooler; as well as the crevice between the clean side of the dish machine and clean-side of the 3 compartment sink. During pauses in food preparation or dispensing; utensils may be stored on a clean portion of the food preparation table or cooking equipment...CDI - Knives were removed and taken to the dish area.

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 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; There are rusting shelves in the walk-in cooler; dry goods storage area and dish machine. There are also torn air curtains and the fan guards on the evaporator have missing pieces in the walk-in cooler. All equipment shall be maintained in good repair. Remove rust/replace shelving - replace torn air curtains - replace fan guards.

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 5-501.114Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.114; Core; The garbage dumpster is missing its drain plug. Dumpsters with drains are required to have drain plugs. Have your landlord request a drain plug from your waste management company.

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, Apr 2, 2025 · Original Source

1 - Inspection

Aug 28, 2024

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

2 recorded violations

minorCode 6-301.14Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.14; Core; The men's bathroom did not have a handwashing sign. A sign/poster that reminds food employees to wash their hands shall be provided at all handwashing sinks used by food employees. CDI- Handwashing sign put in bathroom by employee.

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

4-501.12; Core; The plunger on the soap dispenser is broken making it difficult for the soap to come out. All equipment shall be maintained in good repair. Replace soap dispenser.

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 28, 2024 · Original Source

1 - Inspection

Apr 1, 2024

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

5 recorded violations

majorCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority Foundation; Employee in the process of breading eggplant placed a tray of eggs on top of fresh mushrooms in the walk-in cooler. Foods shall be protected from cross contamination by storing them according to final cook temperature and species. CDI- Eggs were moved back to the bottom shelf.

In Plain English

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

More about other finding

minorCode 3-307.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-307.11; Core; Bread was stored in a to-go bag. Food shall be protected from all sources of contamination. CDI- Bread was discarded; educated on the importance of storing food in food grade containers.

In Plain English

More about food not protected from contamination

minorCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; The handles of the scoops in the bulk containers of salt; sugar and oregano were stored in contact with the food. Utensils stored in foods shall be stored with their handle above the food. CDI- Scoops were "dug" into the foods.

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 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; The light shields in the kitchen need cleaning out. The physical facilities shall be maintained clean. 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; Employee food and a bottle of water were stored mixed in with the dry goods and above the restaurant's food and supplies. Employee food/drinks shall be stored in a manner that prevents the contamination of the establishment's food and supplies. CDI- Items were moved to the office. Points not increased due to all items being found in one section.

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, Apr 1, 2024 · Original Source

1 - Inspection

Nov 14, 2023

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

5 recorded violations

minorCode 3-307.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-307.11; Core; A container of mushrooms was sitting directly on mushrooms and a container of sausage was sitting directly on sausage in the top section of the saute cooler. CDI- Containers were moved to the bottom section of the cooler.

In Plain English

More about food not protected from contamination

minorCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; A bowl was stored in the calamari. Utensils stored in foods shall be stored with their handle above the food. CDI - Bowl was removed.

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

Official Wording

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

Inspector’s Notes

4-903.11(A) and (C); Core; To-go trays and their lids were stored with their food contact exposed; coffee filters were stored on top of packaged coffee filters. Single service/use articles shall be stored in their original protective packaging or in a manner that prevents them from becoming contaminated until used. CDI- Containers were inverted and coffee filters were put in a bag.

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 6-501.18Cleaning and sanitizing

Official Wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s Notes

6-501.18; Core; The underside of the urinal is soiled. Plumbing fixtures such as handwashing sinks; toilets; and urinals shall be cleaned as often as necessary to keep them clean. Clean the underside of the urinal.

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/food were stored above a prep cooler; on top shelves in the bottom section of the prep coolers; on top of boxed food and by clean utensils/dishes. Employee food/drinks shall be stored in a manner that prevents the contamination of the establishment's food and supplies. CDI - Items were moved to the office or 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, Nov 14, 2023 · Original Source