1 - Inspection
Oct 30, 2026
Official score: 94 · Understand This Area’s Scale
8 recorded violations
Official Wording
Required records available: shellstock tags; parasite destruction
Inspector’s Notes
3-402.12 Records; Creation; and Retention (Pf) Tilapia is offered undercooked on the menu with a consumer advisory and PIC could not produce a parasite destruction letter for tilapia. Ready-to-eat raw or partially cooked fish shall be aquacultured to prevent parasite growth or frozen in conditions for parasite destruction. PIC stated that the fish is not offered undercooked; but the menu denotes it with a consumer advisory. PIC stated he will not offered fish undercooked and will remove consumer advisory from menus. REHS will verify removal or acquisition of parasite destruction letter by 11/09/2026.
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 problemsOfficial Wording
Food separated & protected
Inspector’s Notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw shrimp was stored above cheese within walk-in cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures. CDI: Raw shrimp and cheese relocated.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Proper cold holding temperatures
Inspector’s Notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Cut tomatoes in grill drawer cooler and on table-side salsa cart were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Tomatoes removed and placed into walk-in cooler to cool to 41F.
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 temperatureOfficial Wording
Proper date marking & disposition
Inspector’s Notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Container of carnitas (10/20); chicken wings (10/22); and prepared salsa (10/21) were maintained beyond 7 days. Temperature controlled for safety foods shall be labeled with the dates of preparation and discarded within 7 days. CDI: Chicken wings and salsa voluntarily discarded by PIC. PIC stated that the carnitas were prepared on 10/26; but the label was incorrect. PIC relabeled the carnitas to 10/26.
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 problemsOfficial Wording
Toxic substances properly identified stored & used
Inspector’s Notes
7-102.11 Common Name - Working Containers (Pf) One container of oven cleaner was not labeled during inspection. Working containers used for toxic materials such as cleaners and sanitizers shall be clearly and individually identified with the common name of the material. CDI: Label added by PIC.
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 unsafelyOfficial Wording
Food properly labeled: original container
Inspector’s Notes
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Container of water was not labeled. Except for working containers of food that can be readily and unmistakably recognized; working containers of food shall be identified with the common name of the food. CDI: Bottle labeled.
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 problemsOfficial Wording
Single-use & single-service articles: properly stored & used
Inspector’s Notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) To-go containers were not inverted or stored in protective covering. Single-service and single-use articles shall be stored in a manner that prevents contamination until use. Invert containers or store under protective coverings.
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 issuesOfficial Wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
4-501.11 Maintain equipment in good repair. Walk-in freezer flooring is damaged and warped. Ice forming along walk-in freezer door. Gaskets torn on make-line prep cooler doors and grill drawer coolers. Equipment shall be maintained in a state of good repair. Repair items listed. Repeat; half-points deducted due to pending repairs and items repaired since previous 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 problemsOfficial record from Wake County Environmental Services, Oct 30, 2026 · Original Source