Restaurant · Wake County, NC

Little Portugal

736 N Main St

Last inspected Oct 15, 2026 · View Map ↗ · Compare ↗

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Score 97

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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 Little Portugal last inspected?: The most recent inspection on record was on Oct 15, 2026. The result listed by Wake County Environmental Services was “Score 97” (official score 97).
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 Dec 14, 2023 to Oct 15, 2026.
Has Little Portugal ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Dec 14, 2023.

The Full Inspection History

6 inspections

1 - Inspection

Oct 15, 2026

Score 97

Official score: 97 · Understand This Area’s Scale

4 recorded violations

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

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.

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 3-501.16(A)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1); One small portion of chicken in hot holding steam well at 120F. Maintain TCS foods in hot holding at 135F or above. Chicken was pulled and reheated on grill to 165F. Facility only open from 11-3 for lunch and facility only makes small batches of chicken for each service. EC discussed TPHC as an option for this chicken.

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

minorCode 4-501.14 Warewashing EquipmentCleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.14 Warewashing Equipment; Cleaning Frequency; Core; Prep sink with black residue along the inside of the sink. Pans are rinsed in this sink in-between washing; when no vegetable washing is occurring. Clean sink before next 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

notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils; Core; Make line cooler shelving and sides of equipment with food debris an residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas 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

Official record from Wake County Environmental Services, Oct 15, 2026 · Original Source

1 - Inspection

Dec 10, 2025

Score 97

Official score: 97 · Understand This Area’s Scale

3 recorded violations

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

Official Wording

Certified Food Protection Manager

Inspector’s Notes

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 3-301.11(B)Employee health and hygiene

Official Wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s Notes

3-301.11(B); Priority; Manager preparing fish sandwiches without gloves and handling bread with bare hands. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. Employee discarded bread and donned gloves during inspection.

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 3-501.16(A)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1); One small portion of chicken in hot holding steam well at 90F. Maintain TCS foods in hot holding at 135F or above. Chicken was pulled and reheated on grill to 165F. Facility only open from 11-3 for lunch and facility only makes small batches of chicken for each service. EC discussed TPHC as an option for this chicken.

In Plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Dec 10, 2025 · Original Source

1 - Inspection

Jul 31, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

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

Official Wording

Certified Food Protection Manager

Inspector’s Notes

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

minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils; Core; Blue stickers left on the outside of some containers in clean dish area. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Remove stickers completely before storing as clean. No dishes stacked; educated about if dishes stacked the sticker will be in contact with the food portion of the container.

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 31, 2025 · Original Source

1 - Inspection

Feb 14, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

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

Official Wording

Certified Food Protection Manager

Inspector’s Notes

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 —Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 Grease build-up on exterior coolers and gaskets. Non-food contact services shall be clean to sight and touch.

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 14, 2025 · Original Source

1 - Inspection

May 30, 2024

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

3 recorded violations

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

Official Wording

Certified Food Protection Manager

Inspector’s Notes

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

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; salad dressing and cooked chicken above 41F. Cold potentially hazardous food shall be kept at 41F or below. CDI – Food moved to another cooler.

In Plain English

More about food kept at an unsafe temperature

minorCode 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; Small reach in cooler in front not holding 41 or lower. Equipment shall be kept in good repair. Points taken on violation #22.

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 30, 2024 · Original Source

1 - Inspection

Dec 14, 2023

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

1 recorded violation

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Tomato and shrimp on make line at 43-44F. Cold potentially hazardous food shall be kept at 41F or below. CDI – Lower food to indents on pan.