Restaurant · Wake County, NC

Lime & Lemon Indian Grill & Bar

105 Friendly Dr

Last inspected Oct 14, 2026 · View Map ↗ · Compare ↗

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Score 96

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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 Lime & Lemon Indian Grill & Bar last inspected?: The most recent inspection on record was on Oct 14, 2026. The result listed by Wake County Environmental Services was “Score 96” (official score 96).
Were any violations recorded at the last inspection?: Yes: 8 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 Feb 12, 2024 to Oct 14, 2026.
Has Lime & Lemon Indian Grill & Bar ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Feb 12, 2024.

The Full Inspection History

6 inspections

1 - Inspection

Oct 14, 2026

Score 96

Official score: 96 · Understand This Area’s Scale

8 recorded violations

notedCode 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. -Observation: skimmer utensil was being stored inside handwashing sink. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily moved skimmer utensil to dirty dishes area and washedHandwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. -Observation: skimmer utensil was being stored inside handwashing sink. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily moved skimmer utensil to dirty dishes area and washed; rinsed and sanitized handwashing sink.

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

Food separated & protected

Inspector’s Notes

3-302.11(A)(1) FOOD shall be protected from cross contamination 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. P -Observation: inside walk-in cooler; raw fish was stored on top of several RTE food containers; in top shelf. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily moved raw fish container to bottom shelf.

In Plain English

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

More about other finding

notedCode 3-304.12 In-Use UtensilsEquipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 In-Use Utensils; Between-Use Storage During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container; (B) In nonTCS FOOD with their handles above the top of the FOOD within containers that can be closed; such as bins of dry goods; (C) On a clean; sanitized surface; (D) In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream or mashed potatoes; (F) In a container of water if the water is maintained at a temperature of at least 135F -Observation: in-use rice scoops were being stored inside 116F water containers. In dry goods; scoops had handles touching the food item. -The violations were (B) and (F); the other violations was left in this note for Person in Charge (PIC) to know the other options they have to store in use utensils. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

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 4-901.11 (B) After cleaning and sanitizingEquipment and utensils

Official Wording

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

Inspector’s Notes

4-901.11 (B) After cleaning and sanitizing; equipment and utensils may not be cloth dried. -Observation: food employee was cloth drying dishes. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

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 4-903.11 EquipmentEquipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11 Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing(C) (A)Cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (2)Where they are not exposed to splash; dust; or other contamination. -Observation: throughout the facility; several to-go containers; single-use catering containers; and containers’ lid were facing up; collecting dust. Make sure to keep single-use containers upside down or with protection from contamination. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 4-202.16 Nonfood-contact surfaces shall be free of unnecessary ledgesCleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-202.16 Nonfood-contact surfaces shall be free of unnecessary ledges; projections; crevices; and constructed to allow easy cleaning and facilitate maintenance. -Observation: original plastic from manufacturer for equipment protection it is still on the equipment (microwave) and it has to be removed. It is not easily cleanable and chipping pieces of the plastic can fall in food items. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). 4-402.11 Fixed Equipment; Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (3) SEALED to adjoining EQUIPMENT or walls; if the EQUIPMENT is exposed to spillage or seepage. -Observation: caulking in 3 comp sink and dishwasher sink is coming out. Make sure to re-caulk sinks on the wall. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dustCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. -Observation: cooler’s gaskets had dry food accumulation. Make sure to clean as often as necessary to avoid accumulation. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

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 REPEAT 5-501.17Cleaning and sanitizing

Official Wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s Notes

REPEAT 5-501.17; Core; Gender neutral restrooms do not have a covered trash can. Provide a covered waste bin in female restrooms.

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 14, 2026 · Original Source

1 - Inspection

Jan 12, 2026

Score 97

Official score: 97 · Understand This Area’s Scale

5 recorded violations

notedCode 2-301.15Handwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

2-301.15; Priority Foundation; Employee noted washing hands in the prep sink. Only wash hands in handwashing sink. CDI- EHS corrected the employee who washed hands appropriately in the nearest handwashing sink. 2-301.12 (A);(B); Priority; Employee noted washing hands with gloves on; very briefly; less than 10 seconds. Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water; soap; scrub 10 to 15 seconds; rinse; and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). CDI- EHS made PIC aware; employee coached on handwashing and washed hands.

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

7-204.11; Priority; The wiping cloths being used for sanitizing countertops were stored in a quat solution of 500ppm. Provide sanitizer at correct concentrations; diluting as required. Quat sanitizer required concentration 200-400ppm. CDI- PIC remade the solution to 200ppm.

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 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; Core; Work on labeling the cart spices near stove top. Many labels missing today. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.

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 4-903.11(A)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(A); (B) and (D); Core; Several large pans and containers stored across from the mop sink so close that contamination could result from mop water being splashed. EHS suggests wall mounted metro shelving in this area or clear separation. Equipment; utensils; linens; and single-service articles shall be stored in a clean dry location. 4-901.11(A); Core; Pans stacked wet. Air dry equipment and utensils after cleaning and sanitizing.

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 5-501.17Cleaning and sanitizing

Official Wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s Notes

5-501.17; Core; Gender neutral restrooms do not have a covered trash can. Provide a covered waste bin in female restrooms.

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, Jan 12, 2026 · Original Source

1 - Inspection

Mar 19, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

3 recorded violations

notedCode Observation: The sauces on the rear of stove observe below 135F (*127FFood temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

Observation: The sauces on the rear of stove observe below 135F (*127F; 118F) - CDI: Reheated to 189F; 192F; for hot holding corrective action. Products had been out on stove less than 2 hours. Operator to place a steamwell for these sauces moving forward for process. 3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in hot holding at 135F or above. -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: Yogurt drinks in the front refrigerator not holding 41F or below. CDI: Yogurts moved to 1 door reach in holding at 39F. Drinks were made during production this morningFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

Observation: Yogurt drinks in the front refrigerator not holding 41F or below. CDI: Yogurts moved to 1 door reach in holding at 39F. Drinks were made during production this morning; 10-11am. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P

In Plain English

More about food kept at an unsafe temperature

notedCode Observation: WIping clothes used to wipe up spills at production tables not stored in a sanitizer between use. CDI: Wiping clothes placed in a sanitizer. 3-304.14 Wiping ClothsCleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

Observation: WIping clothes used to wipe up spills at production tables not stored in a sanitizer between use. CDI: Wiping clothes placed in a sanitizer. 3-304.14 Wiping Cloths; Use Limitations (C) Hold in-use wiping cloths in properly concentrated sanitizer between uses.

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, Mar 19, 2025 · Original Source

1 - Inspection

Nov 15, 2024

Score 100

Official score: 100 · Understand This Area’s Scale

2 recorded violations

notedCode Observation: Raw shell eggs being stored adjacent and over ready to eat foods in the walk in refrigerator. Trays of in raw in shell eggs moved to bottom shelf away from ready to eat foods. 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official Wording

Food separated & protected

Inspector’s Notes

Observation: Raw shell eggs being stored adjacent and over ready to eat foods in the walk in refrigerator. Trays of in raw in shell eggs moved to bottom shelf away from ready to eat foods. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P.

In Plain English

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

More about other finding

notedCode Observation Staff observed wearing bracelets and other wrist jewelry items during food production tasks. CDI: Staff removed jewelry from armsEmployee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

Observation Staff observed wearing bracelets and other wrist jewelry items during food production tasks. CDI: Staff removed jewelry from arms; wahed hands and returned to producoitn tasks upon request. 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed.

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, Nov 15, 2024 · Original Source

1 - Inspection

May 10, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

5 recorded violations

criticalCode Observation: Chicken/sauce dish observed cooled from previous day (5/8) observed at 53F internally. The product was in 6 inch deep panFood temperature

Official Wording

Proper cooling time & temperatures

Inspector’s Notes

Observation: Chicken/sauce dish observed cooled from previous day (5/8) observed at 53F internally. The product was in 6 inch deep pan; thick product. Discussed modifying proper cooling measures. CDI Operator discarded product. 3-501.14; Priority; A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF); P and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. P

In Plain English

More about food kept at an unsafe temperature

notedCode Observation: As noted in previous observationFood temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

Observation: As noted in previous observation; thick food product placed in 6 inch pan; stacked on other pans in walk in. Discussed pouring food to smaller containers; not covering food and placing on speed racks to facilitate cooling so food does not have to be stacked which prevent rapid cooling. other products in walk in observed in smaller containers and had been properly cooled. 3-501.15; A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf

In Plain English

More about food kept at an unsafe temperature

minorCode Observation: BowlsEquipment and utensils

Official Wording

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

Inspector’s Notes

Observation: Bowls; prep bins and other utensils stacked wet at the drying station in kitchen. 4-901.11; Core; After cleaning and SANITIZING; EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions); before contact with FOOD; and

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 Observation: The blade on the food processor has cracked topCleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observation: The blade on the food processor has cracked top; The rice cooker insert pan is peeling (surface); Can opener blade is dull and in need of replacing. 4-501.11; Core; 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.; Observation: The surfaces of the cutting boards are heavily scored. 4-501.12; Core; Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.

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 Observation: Gaskets observed with debris buildup. Ensure that gaskets on refrigeration units are maintained clean. 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

Observation: Gaskets observed with debris buildup. Ensure that gaskets on refrigeration units are maintained clean. 4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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 10, 2024 · Original Source

1 - Inspection

Feb 12, 2024

Score 98

Official score: 98 · Understand This Area’s Scale

3 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Sticker residue left on dishes stored as clean in dish room. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Dishes moved 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

majorCode 3-501.13Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13; Priority Foundation; Bucket with zip lock bags of raw goat thawing on prep counter inside 57F water. Goat between 52F-32F. Time/Temperature Control for Safety Foods shall be thawed under refrigeration; or completely submerged under running water at a temperature of 70F or below. CDI: Goat moved to finish thawing under refrigeration.

In Plain English

More about food kept at an unsafe temperature

minorCode 5-501.114Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.114; Core; One of the two shared dumpsters is missing a drain plug. Drains in receptacles and waste handling units shall have drain plugs in place. EHS spoke with management at neighboring location about replacing plug as well. No points taken.

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 12, 2024 · Original Source