ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Mar-Y-Sol last inspected?
The most recent inspection on record was on Nov 6, 2026. The result listed by Wake County Environmental Services was “Score 97.5” (official score 97.5).
Were any violations recorded at the last inspection?
Yes: 2 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
7 inspections on record, from Nov 30, 2023 to Nov 6, 2026.
Has Mar-Y-Sol ever been closed by the health department?
No closure appears in the 7 inspection records we hold for this business. The earliest is dated Nov 30, 2023.
4-601.11 (A); Priority Foundation; Observed multiple pans and plates that were deemed clean with food debris still on them.- Utensils shall be clean to sight and touch.- CDI; items moved to be washed again.
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.
3-302.12; Core; Observed multiple bottles of sauces without any identification.- Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.- CDI; items were labeled during inspection
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.
4-601.11 (A); Priority Foundation; Observed multiple pans and plates that were deemed clean with food debris still on them.- Utensils shall be clean to sight and touch.- CDI; items moved to be washed again.
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.
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; some items voluntarily discarded while others had ice placed around them more. NOTE: Make sure pans sitting in ice baths are completely surrounded by the ice and that the pans are not filled too high.
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.
3-302.12; Core; Observed multiple bottles of sauces without any identification.- Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.- CDI; items were labeled during inspection
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.
3-304.14(B); Core; Observed multiple cloths being stored on counters.- Cloths in use for wiping surfaces shall be held in between uses in a chemical sanitizing solution at the proper concentrations.- 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.
4-501.12; Core; The cutting boards have heavy black scratches in them and it is time to resurface or replace.- Cutting boards that are no longer smooth and easily cleanable shall be resurfaced or replaced.- Please resurface/replace cutting boards.
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.
4-501.114; Priority; The sanitizer at the dish machine was at 0ppm.- Chemical sanitizer used for sanitizing dishes shall be at the proper concentration. (50-200ppm/ Chlor)- CDI; the machine was primed until correct concentration was reached.
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.
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; some items voluntarily discarded while others had ice placed around them more. NOTE: Make sure pans sitting in ice baths are completely surrounded by the ice and that the pans are not filled too high.
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.
4-901.11; Core; Observed a few metal containers stored as clean stacked wet. After cleaning and sanitizing; equipment and utensil shall be air-dried or used after adequate draining. Completely air dry (do not towel dry) these items before stacking them.
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.
4-501.12; Core; The cutting boards have heavy black scratches in them and it is time to resurface or replace.- Cutting boards that are no longer smooth and easily cleanable shall be resurfaced or replaced.- Please resurface/replace cutting boards. 4-501.11; Core; Observed one torn gasket on walk in cooler.- Equipment shall be maintained in a good state of repair and condition.- Please replace gasket.
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.
6-501.11; Core; Observed a few missing/damaged floor tiles in kitchen area. Physical facilities shall be maintained in good repair. Repair/replace floor tiles.
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.
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; [Repeat] Observed soiled shelving in the walk-in cooler. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning on these surfaces.
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.
4-601.11 (A); Priority Foundation; Observed multiple pans and plates that were deemed clean with food debris still on them.- Utensils shall be clean to sight and touch.- CDI; items moved to be washed again.
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.
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; some items voluntarily discarded while others had ice placed around them more. NOTE: Make sure pans sitting in ice baths are completely surrounded by the ice and that the pans are not filled too high.
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.
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11; Core; The walk in cooler is leaking and the leak was directly going on the raw veggies.- Food shall be protected from contamination by storing them to where they won't be exposed to splash or dust.- CDI; items were moved and raw veggies were washed. 3-303.12; Core; Observed food such as tomatoes; cheese; lettuce; and peppers being stored in direct contact with undrained ice.-Unpackaged food may not be stored in direct contact with undrained ice.- CDI; ice was removed from products. Please use food storage bags filled with ice to make ice bags to place on food instead of using ice directly on the product.
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.
3-304.12; Core; [Repeat] Utensils being stored in water that was 113F. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored in a container of water if the water temperature is maintained at 135F and cleaned frequently. THIS IS A REPEAT ITEM. IF ON NEXT INSPECTION FULL (1) POINT WILL BE DEDUCTED.
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.
4-501.12; Core; The cutting boards have heavy black scratches in them and it is time to resurface or replace.- Cutting boards that are no longer smooth and easily cleanable shall be resurfaced or replaced.- Please resurface/replace cutting boards.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15; Pf; A large container of rice cooked last night and in thick portions observed holding between 45-47F. 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- rice was voluntraily discarded.
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.
3-304.12; Core; [Repeat] Utensils being stored in water that was 100F. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored in a container of water if the water temperature is maintained at 135F and cleaned frequently.
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.
4-901.11; Core; [Repeat] Observed a few metal containers stored as clean stacked wet. After cleaning and sanitizing; equipment and utensil shall be air-dried or used after adequate draining. Completely air dry (do not towel dry) these items before stacking them.
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.
2-401.11; Core; [Repeat] An uncovered employee drink was observed on the prep surface. An EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
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.
Required records available: shellstock tags; parasite destruction
Inspector’s Notes
3-203.12; Priority Foundation; Observed oyster shellstock tags were not in chronological order. The date when the last shellstock from the container is sold or served shall be recorded on tag or label and in chronological order correlated to the date that is recorded on the tag or label. CDI-By educating and arranging tags in correct order.
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.
3-501.14(A); A large container of rice cooked last night was 45-47F in the walk-in cooler. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. CDI- rice was voluntarily discarded by PIC.
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.
3-501.18;Priority; Several TCS foods ( salsa 10/8; curtido 10/11; queso 9/29; tomato sauce 10/15; and salsa verde 10/9) 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- all food items listed were 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.
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; [Repeat] Observed soiled shelving in the walk-in cooler. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning on these surfaces.
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.
2-401.11; Core; Server observed eating in the kitchen where plates go out for service. An EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
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.
4-602.11; Core; The ice machine has pink residue accumulation along the shield inside. n EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers; cooking oil storage tanks and distribution lines; BEVERAGE and syrup dispensing lines or tubes; coffee bean grinders; and water vending EQUIPMENT: shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. ; 4-601.11 (A); Priority Foundation; observed several drinking glasses in the kitchen with residue/debris inside. Several plastic quart containers observed with residue accumulation present as well. Equipment food contact surfaces 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.
3-501.16(A)(1) ; Priority; Tamales and salsa in the steam table were both holding between 93-120F. TCS foods being held hot shall be maintained at 135F or above. CDI- both food items reheated to 165F.
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.
3-304.12; Core; Utensils being stored in water that was 93F. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored in a container of water if the water temperature is maintained at 135F and cleaned frequently.
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.
4-901.11; Core; Observed a few metal containers stored as clean stacked wet. After cleaning and sanitizing; equipment and utensil shall be air-dried or used after adequate draining. Completely air dry (do not towel dry) these items before stacking them.
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.
4-501.11; Core; the gasket on the bottom prep cooler on the service line is torn and hanging off the cooler door. Equipment shall be maintained in a state of good repair.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-403.11; Core; [Repeat] Observed employee purses; and a wallet stored on the dry food storage shelf. Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
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.
Required records available: shellstock tags; parasite destruction
Inspector’s Notes
3-203.12; Priority Foundation; Observed oyster shellstock tags were not in chronological order. The date when the last shellstock from the container is sold or served shall be recorded on tag or label and in chronological order correlated to the date that is recorded on the tag or label. CDI-By educating and arranging tags in correct order.
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.
3-501.17; Priority Foundation; Observed bags of soup in walk-in freezer not labeled with cook/freezer date. Ready-to-eat TCS (Time/Temperature Control for Safety) foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. Foods prepared on site and then frozen must have freeze and thaw dates. The day of preparation shall be counted as Day 1. CDI-by known date to soup.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-403.11; Core; Observed employee jacket and water bottles stored on dry food storage shelf. Areas designated for employees to eat; drink and store personal items shall be located so that food; equipment; utensils; linens; single service and single use articles are protected from contamination. CDI-Items were relocated. **Recommend creating separate/designated space by labeling large bin -Employee Use Only- stored on bottom shelf (of walk-in) for storage of employee food/beverage.**
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.