Restaurant · Wake County, NC

La Cucina Italiana

524 N West St

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

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Score 95

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

Quick Answers

When was La Cucina Italiana last inspected?: The most recent inspection on record was on Oct 26, 2026. The result listed by Wake County Environmental Services was “Score 95” (official score 95).
Were any violations recorded at the last inspection?: Yes: 6 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 Oct 23, 2025 to Oct 26, 2026.
Has La Cucina Italiana ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Oct 23, 2025.

The Full Inspection History

3 inspections

1 - Inspection

Oct 26, 2026

Score 95

Official score: 95 · Understand This Area’s Scale

6 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A); The PIC at the time of the inspection did not have a valid food protection manager certification. The owner showed up 30 minutes after the start of the inspection. PIC shall demonstrate knowledge by being a certified food protection manager. CDI- a list of available resources provided.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 2-401.11 (B)Employee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

2-401.11 (B); An uncovered employee beverage was observed on a shelf above the prep area. Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. CDI- drink was moved.

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 3-302.11(A)(1)Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11(A)(1); Priority; An uncovered package of raw ground beef was observed being stored with ready-to-eat food items in the prep cooler along the main service line. FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS from cooked READY-TO-EAT FOOD; raw ready-to-eat FOOD (such as sushi fish or MOLLUSCAN SHELLFISH or raw fruits and vegetables); and unwashed produce during storage and prep. CDI- separation provided.

In Plain English

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

More about other finding

notedCode 4-601.11(A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11(A); Priority Foundation; [Repeat] A few plates; and several glassware observed with residue accumulation present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- items sent back to dish area to be cleaned.

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; [Repeat] Marinara; vodka sauce and meat sauce observed throughout various units of refrigeration/freezer did not have dates. Meatballs (10/15); ham (10/17); and ranch dressing (10/16) were observed being held beyond 7 days. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- meatballs; ham and ranch were voluntarily discarded by PIC. Known dates were added for other items mentioned if still within 7 days time frame.

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 4-601.11(C )Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(C ); [Repeat] The shelving of the prep coolers and walk-in cooler are in need of cleaning. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency.

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 26, 2026 · Original Source

1 - Inspection

May 1, 2026

Score 94.5

Official score: 94.5 · Understand This Area’s Scale

7 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A); The PIC at the time of the inspection did not have a valid food protection manager certification. PIC shall demonstrate knowledge by being a certified food protection manager. CDI- a list of available resources provided.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 4-601.11(A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11(A); Priority Foundation; A few pieces of silverware and some glassware observed with residue accumulation present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- items sent back to dish area to be cleaned.

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 3-501.14(A)Food temperature

Official Wording

Proper cooling time & temperatures

Inspector’s Notes

3-501.14(A); Priority; Alfredo sauce cooling in thick portions for around an hour prior to my arrival was holding between 105-125F in the walk-in cooler. At around 1 hour and a half the alfredo sauce was still hovering in the 119F range. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- education was given and PIC split the alfredo sauce into shallow pans and rapidly cooled utilizing the reach-in freezer.

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; Chicken wings; ham; lasagna; chicken bites; garlic sauce and meat sauce observed throughout various units of refrigeration/freezer did not have dates. Meatballs (4/20) and ham (4/24) were observed being held beyond 7 days. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- meatballs and ham were voluntarily discarded by PIC. Known dates were added for other items mentioned if still within 7 days time frame. Several TCS items( Chicken wings; meatballs; mozz. sticks; and sometimes lasagna) are coming from the owners other location in Clayton; NC. These items need to be accurately dated with the day of preparation. Future violations will result in immediate discard; no exceptions!

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 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Alfredo sauce was observed cooling in thick portions and not cooling quickly enough; see item #20. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- alfredo sauce was split into shallow portions to help rapidly cool. .

In Plain English

More about food kept at an unsafe temperature

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); Single service cups and lids were observed being stored along the ledge of the dump sink. Store 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. Store theses items away from potential contamination.

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 4-601.11(C )Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(C ); The fryers; grill and stovetop are need to be cleaned. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency.

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 1, 2026 · Original Source

1 - Inspection

Oct 23, 2025

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

9 recorded violations

notedCode 2-401.11 (B)Employee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

2-401.11 (B); An employee beverage was observed on a shelf above the prep area. Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. CDI- drink was moved.

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 6-301.13Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.13; The dump sink next to the drink machine is equipped with soap and paper towels. Soap and paper towels shall not be provided at preparation or utility sinks. CDI- soap was removed and paper towels were removed from the dispenser. The PIC stated that the dispenser will be 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; Garlic butter was observed holding at 71F sitting on the countertop since this morning (9am). Maintain TCS foods in hot holding at 135F or above. CDI- garlic butter was voluntarily discarded by PIC and a new batch was made. TPHC procedures were discussed.

In Plain English

More about food kept at an unsafe temperature

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

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2); Marinara sauce and meatballs were holding above 41F in the walk-in cooler. Maintain TCS foods in cold holding at 41F or less. CDI- both food items were allowed to be cooled down.

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; Chicken wings in the walk-in cooler were being held beyond 7 days (dated 10/15). Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- chicken wings were voluntarily discarded by PIC. 3-501.17; Priority Foundation; A container of milk was opened but did not have a date. PIC was unable to identify when milk was opened. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- milk was 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 3-305.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11; Eggplant parmesan was observed being stored in a thank you bag. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Use food safe bags for food storage.

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 2-402.11Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-402.11; Employee observed preparing food without a hair restraint. 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 4-101.16Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

4-101.16; Sponges are being used in the kitchen. Sponges may not be used in contact with cleaned and sanitized or in use food contact surfaces. Remove the sponges and only use them for cleaning purposes not in the kitchen space.

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 4-501.18Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.18; The sanitizer solution was cloudy. Maintain wash; rinse; and sanitize solutions clean.

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 23, 2025 · Original Source