Restaurant · Wake County, NC

Zona Viva

3501 Capital Blvd

Last inspected Oct 21, 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 Zona Viva last inspected?: The most recent inspection on record was on Oct 21, 2026. The result listed by Wake County Environmental Services was “Score 95” (official score 95).
Were any violations recorded at the last inspection?: Yes: 9 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 Jan 25, 2024 to Oct 21, 2026.
Has Zona Viva ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Jan 25, 2024.

The Full Inspection History

6 inspections

1 - Inspection

Oct 21, 2026

Score 95

Official score: 95 · Understand This Area’s Scale

9 recorded violations

notedCode —Handwashing

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. 6-301.12 Each handwash sink shall be provided with paper towels or an air drying device. Pf 6-301.14 Handwashing Signage. A sign that notifies food employees to wash their hands shall be provided and clearly visible at all handwashing sinks used by food employees. (C) - Observed an aluminum bowl in the hand sink. Corrected during inspection (CDI): removed the bowl from the hand sink. - Observed 1 hand sink with no paper towel. CDI - paper towels provided. All other hand sinks compliant. - Observed female restroom with no handwashing signage. CDI - handwashing signage provided.

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.

More about handwashing problems

notedCode 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (E) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned:(1) At any time when contamination may have occurred - Observed black residue accumulation on the soda nozzle head that needs to be cleaned regularlyCleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (E) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned:(1) At any time when contamination may have occurred - Observed black residue accumulation on the soda nozzle head that needs to be cleaned regularly; and more often. 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 7-204.11 SanitizersChemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-204.11 Sanitizers; Criteria - Chemicals (P) Provide sanitizer at correct concentrations; diluting as required.-P Chlorine sanitizer concentration shall be within 50-200 ppm and not to exceed 200 ppm. - Observed a sanitizer spray bottles with a chlorine concentration of higher than 200 ppm. CDI - the sanitizer diluted to 100 ppm. Repeat.

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 3-304.14 Wiping ClothsCleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14 Wiping Cloths; Use Limitation (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in sanitizer and laundered daily. (C) - Observed a wet wiping cloth stored on the counter instead of being held in the sanitizer between uses. Discussed the matter with the 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 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe PCleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage. - Observed shelf under prep table with rust. - Observed cutting board; spatula; and tongs with melted surfaces that are not easy to keep clean. - Observed walk-in cooler 1 light bulb not function. Discussed the matter with 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 —Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. - Observed heavy black residue accumulation on the back of the ice machine and its tube - Observed accumulation on the can opener - Observed hood stack with grease accumulation. Discussed the matter with 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 —Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-205.15 (B) Leak pipe etc. not imminent threat - Observed a leaky faucet at a 3-comp sink and 1 of a hand sink (near dishwasher). Discussed the matter with PIC.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

notedCode —Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.113 Covering Receptacles (C) - Observed shared cardboard dumpster doors open. CDI - door closed.

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

notedCode 6-501.11 FloorsCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

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 21, 2026 · Original Source

1 - Inspection

Apr 24, 2026

Score 93

Official score: 93 · Understand This Area’s Scale

13 recorded violations

notedCode 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine sanitizer concentration shall be within 50-200 ppm. - Observed dishwasher at the end of cycle with chlorine concentration of less than 50 ppm. Corrected during inspection (CDI) - the dishwasher reprimedCleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine sanitizer concentration shall be within 50-200 ppm. - Observed dishwasher at the end of cycle with chlorine concentration of less than 50 ppm. Corrected during inspection (CDI) - the dishwasher reprimed; rerun; rechecked with chlorine concentration 50 ppm. Repeat

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 Cooling (P) (A) Quickly cool cooked foods within 2 hours from 135F to 70FFood temperature

Official Wording

Proper cooling time & temperatures

Inspector’s Notes

3-501.14 Cooling (P) (A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Walk-in cooler: observed 3 large pans of cooked beans (44F; 45F) in the ice tub (cooled since last night); and cooked chicken thigh (43F) with a temperature above 41F. CDI - the beans and chicken involved were removed from the public service.

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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P - Walk-in cooler: cooked beans and cooked chicken with a temperature above 41F. CDI sees line 20.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P - Walk-in cooler: observed 3 large pans of cooked beans that have been cool since last night with no date mark. CDI sees line 20.

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 7-204.11 SanitizersChemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-204.11 Sanitizers; Criteria - Chemicals (P) Provide sanitizer at correct concentrations; diluting as required.-P Chlorine sanitizer concentration shall be within 50-200 ppm. - Observed a sani-bucket with a chlorine concentration of higher than 200 ppm. CDI - the sanitizer diluted to 100 ppm. - Observed sanitizer in a green bucket with a label " soap". CDI - the bucket relabeled as sanitizer. Repeat.

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 3-501.15 Cooling Methods (Pf) Quickly cool foods. Use methods such as open/vented shallow pansFood temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15 Cooling Methods (Pf) 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. -Pf - Prep table: Observed cooked rice cooling in the ice tub with a large portion of food in the large plastic tub. Also in the walk-in cooler: cooked chicken and cooked beans; cooled; with a large portion of food in a large; deep pan. CDI - the cooked rice is transferred to a smaller portion in a shallower pan and continues to cool in the ice tub. The chicken and beans involved were discarded; see line 20. .

In Plain English

More about food kept at an unsafe temperature

notedCode —Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-307.11 Miscellaneous Sources of Contamination (C). FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306 - Observed an inadequate barrier (fabric curtain) to the kitchen from the dining area. The person in charge (PIC) has been advised to post "Staff only" at this kitchen entrance to prevent unauthorized personnel from entering.

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 4-903.11 (A) Store cleaned equipmentEquipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. - Observed service line; the utensil (ladles; spatulas; whiskers) stored with the handle down. Discussed with PIC to store utensils with handles up to minimize potential contamination. - Observed cleaned knives (2) stored behind the soap dispenser of the hand sink. CDI - the knives were sent to be rewashed.

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 4-501.11 Maintain equipment in good repair. 4-101.17 WoodCleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11 Maintain equipment in good repair. 4-101.17 Wood; Use Limitation (C) 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage. - Observed a hardwood cutting board with cracks and crevices. CDI - the wood cutting board was removed from the service line - Observed the shelf at the dish drying racks with rust that is not easy to keep clean. Discussed the matter with 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 5-205.15 (B) Leak pipe etc. not imminent threat 5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P - Observed a leaky faucetWater, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-205.15 (B) Leak pipe etc. not imminent threat 5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P - Observed a leaky faucet; a leaky pipe at the 3-comp sink; and a leaky drain pipe of the ice machine.PIC stated the plumber order has been contacted. - Observed ice machine drain pipe with no air gap to the drain flood level rim. CDI - PIC used a zip tip to lift the ice machine drain pipe 1" above the drain.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

notedCode 5-501.17 Toilet Room ReceptacleCleaning and sanitizing

Official Wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s Notes

5-501.17 Toilet Room Receptacle; Covered (C) Provide a covered waste bin in female restrooms. - Observed female restroom receptacles with no cover. Discussed the matter with PIC. Repeat

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 5-501.113(B) Keep dumpsterFacility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.113(B) Keep dumpster; outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.111 Keep storage areas and bins for waste in good repair. - Observed 1 dumpster with a top lid in poor repair; 1 dumpster missing a drain plug; and 1 dumpster door open. Discussed the matter with PIC. Repeat.

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

notedCode 6-501.11 FloorsCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11 Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-501.12 Cleaning; Frequency and Restrictions (C). (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. - Adjacent to the walk-in cooler: the light shield has a cracked surface/poor repair; and the ceiling in this area has black dust accumulation that needs cleaningdiscussed the matter with PIC. - The wall from the side entrance with cove baseboard is coming off.

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, Apr 24, 2026 · Original Source

1 - Inspection

Nov 7, 2025

Score 92.5

Official score: 92.5 · Understand This Area’s Scale

12 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 Certified Food Protection Manager (CFPM) present. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Have additional staff with managerial control certified to provide better coverage.

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 5-202.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-202.12; Core; Kitchen front handwashing sink hot water only reaching 90F and observed with a slow drain. A handwashing sink shall be equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. Have sink adjusted so able to provide hot water to at least 100F; and ensure draining properly so not impeding proper handwashing.

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.

More about handwashing problems

notedCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Core; In walk-in cooler; a few containers of prepared horchata stored under open wire shelving without covers. FOOD shall be protected from contamination by storing the FOOD in packages; covered containers; or wrappings (If cooling; loosely covered; or uncovered if protected from above contamination). Cover stored food. CDI- Covers added during inspection.

In Plain English

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

More about other finding

notedCode 4-501.114Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114; Priority; Sanitizer concentration too low at the kitchen dish machine; measured at 0ppm chlorine. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code; and shall be used in accordance with the EPA-registered label use instructions. Maintain chlorine sanitizer to at least 50ppm. CDI- Ecolab called for servicing. PIC to wait on running dishes until repairs complete. 4-501.114; Priority; Sanitizer concentration too low at the 3-comp sink in active use; measured at 25ppm chlorine. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code; and shall be used in accordance with the EPA-registered label use instructions. Maintain chlorine sanitizer at least 50ppm. CDI- PIC to adjust sanitizer concentration before proceeding with more dish washing.

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; Disposition: Multiple TCS foods in walk-in cooler and 2-door tall cooler being held past 7-days; including pollo guisado 10/29; frijole 10/23; carne mole 10/30; sopa frijole 10/28; cabbage slaw 10/29; chicken 10/28. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Past date products voluntarily discarded by PIC 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.

More about food source, dating, or labeling problems

notedCode 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; Labeling missing on container of blue chemical powder; and spray bottle of sanitizer. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection. 7-202.12; Priority; Sanitizer concentration too high in sanitizer bucket; measured at 500+ppm chlorine. POISONOUS OR TOXIC MATERIALS shall be Used according to LAW; Food Code; and Manufacturer use directions included in labeling. Maintain chlorine sanitizer at 50-200ppm. CDI- Sanitizer adjusted during inspection and retested to verify 50-200ppm.

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; Labeling missing on a couple containers of spices. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.

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 6-501.111Pests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-501.111; Core; Multiple live roaches observed in kitchen and men's restroom. The PREMISES shall be maintained free of insects; rodents; and other pests. Increase pest control measures.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

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; Bins of smallwares and pan lids stored as clean with debris/residue accumulation in the bins. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. CDI- Bins and wares returned for cleaning during inspection. 4-601.11(B) and (C); Core; Ice machine with heavy black microbial film buildup along ice baffle and inner sides of machine; not currently in direct contact with ice below. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas.

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 5-501.17Cleaning and sanitizing

Official Wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s Notes

5-501.17; Core; Ladies restroom is lacking a covered receptacle for each stall. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add covered receptacles to the ladies restroom.

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 5-501.110Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.110; Core; Side door and top lid of shared dumpster left open. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors and top lids of dumpsters closed. Recommend adding signage to remind users to -Keep doors/lids Closed-. 5-501.114; Core; Both dumpsters lacking drain plug. Drains in receptacles and waste handling units for REFUSE; recyclables; and returnables shall have drain plugs in place. Contact trash service provider to have the missing drain plug replaced.

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

notedCode 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core; Floor coving damage with loose coving strip in kitchen by entrance to bar; and loose coving tiles need more grout by walk-in cooler. Floor tile damage by floor drain in kitchen by walk-in cooler. PHYSICAL FACILITIES shall be maintained in good repair. Repair the flooring and coving. 6-501.16; Core; Mop stored at service sink floppy mop head side up; where can drain down handle; and no matching mop rack available. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain. Recommend installing mop rack that can accommodate the mop types in 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

Official record from Wake County Environmental Services, Nov 7, 2025 · Original Source

1 - Inspection

Mar 11, 2025

Score 94

Official score: 94 · 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 observed washing their hands at the prep sink. Only wash hands in handwashing sink. CDI- education given and employee washed their hands at the appropriate 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.

More about handwashing problems

notedCode 4-601.11(A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11(A); Priority Foundation; The dish machine is not properly washing glassware after being ran. Several glasses observed with leftover residue present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- glasses were hand washed and then ran through the dish machine.

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; [Repeat] Large containers of bean soup; chicken soup; beans and chicken breast all cooked yesterday did not cool within 6 hours and were holding well above 41F. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- education given on proper cooling methods and all food items that didn't properly cool were voluntarily discarded by PIC.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; [Repeat] Large containers of beans; bean soup; chicken soup and chicken breast were tightly covered and holding between 54-77F (see item #20). TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequent stirring (replace ice when it melts); adding ice as ingredient; arranging in equipment to provide maximum heat transfer; and/or loosely covering or completely uncovering if there's no overhead contamination...CDI by voluntarily discarding food items and educating on changing cooling methods for faster cooling ( ice baths; smaller portions; etc.)

In Plain English

More about food kept at an unsafe temperature

notedCode 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; [Repeat] Many wire shelves were peeling; worn or rusty. The refrigerated drawers are missing handles...Food service equipment shall be kept in good repair. Equipment components such as doors and seals shall be kept intact and tight...Replace damaged shelves with similar approved ones; and replace damaged drawer 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.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Mar 11, 2025 · Original Source

1 - Inspection

Jun 4, 2024

Score 90

Official score: 90 · Understand This Area’s Scale

12 recorded violations

minorCode 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 or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is 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

criticalCode 2-301.14Handwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

2-301.14; Priority; Food employee observed dropping something on the floor and picking it up; then proceeded to keep handling food without handwashing. Hands shall be washed after engaging in other activities that contaminate the hands. CDI- PIC educated employee on when to wash.

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.

More about handwashing problems

criticalCode 3-301.11Employee 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; Priority; Employee observed handling cooked tortillas with bare hands. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; SINGLE-USE gloves; or dispensing equipment. CDI- PIC educated employee on barehand contact.

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

majorCode 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation; The hand sink near the dish machine had grill bricks sitting inside. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI: items were 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.

More about handwashing problems

criticalCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; [Repeat] In bottom of flip top cooler; raw shell eggs were stored above ready-to-eat foods...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.

In Plain English

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

More about other finding

minorCode 4-602.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11; Core; The white shield inside of the ice machine and drink machine ice chute had a heavy accumulation of pink and black sludge present. In 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. 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

criticalCode 3-501.14Food temperature

Official Wording

Proper cooling time & temperatures

Inspector’s Notes

3-501.14; Priority; A large pot of soup cooked yesterday in the walk-in cooler was 44-47F. A large pot of cooked chicken breast made this morning at 9am was tightly covered and holding at 75F in the walk-in cooler. Several large containers of salsa cooked this morning at around 9am was sitting on the counter tightly covered and holding between 75-82F. Cooked TCS (Time/Temperature Control for Safety ) foods shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. CDI- education given on proper cooling methods. The soup was voluntarily discarded; salsa was rapidly cooled in ice baths and chicken breast was cut into smaller portions to cool rapidly. *Next offense will result in discard*

In Plain English

More about food kept at an unsafe temperature

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; [Repeat] Garlic in oil (a TCS* food) was at 70F on counter top...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by voluntarily discarding garlic in oil.

In Plain English

More about food kept at an unsafe temperature

majorCode 3-501.17Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17; Priority Foundation; Several TCS food items (Chicken salad; potato salad; rice; soups) observed without dates. Refrigerated; READY-TO-EAT; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD 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. The day of preparation shall be counted as Day 1. CDI- known dates added.

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

majorCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Large containers of salsa cooling were tightly covered and holding between 75-82F. A large pot of cooked chicken breast was tightly covered and holding at 75F. TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequent stirring (replace ice when it melts); adding ice as ingredient; arranging in equipment to provide maximum heat transfer; and/or loosely covering or completely uncovering if there's no overhead contamination...CDI by changing cooling methods for faster cooling ( ice baths; smaller portions; etc.)

In Plain English

More about food kept at an unsafe temperature

minorCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; Handles of scoops in containers of dry foods were touching foods. The ice scoop handle was submerged into the ice. A bowl without handle was stored in container of seasoning...During pauses in food preparation or dispensing; food prep and dispensing utensils shall be stored on clean; dry surface OR in food with handle extending out of food OR in hot water at 135F or above...Store dispensing scoops as stated above. All dispensing utensils must have handles.

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 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

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, Jun 4, 2024 · Original Source

1 - Inspection

Jan 25, 2024

Score 96

Official score: 96 · Understand This Area’s Scale

10 recorded violations

criticalCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority - In reach-in freezer; repackaged or re-wrapped raw chicken; raw beef; etc. were intermingled together...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.

In Plain English

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

More about other finding

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 - Garlic in oil (a TCS* food) was at 71F on counter top...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by refrigerating garlic in oil.

In Plain English

More about food kept at an unsafe temperature

majorCode 3-603.11Food temperature

Official Wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s Notes

3-603.11; Priority Foundation - Steak and eggs can be requested cooked to order by customer according to operator. Menus do not have any consumer advisory on them...Animal foods served raw or undercooked shall be starred or asterisked to both a disclosure and reminder statement informing customers of the increased risk of consuming such foods. The advisory shall state *Served raw or undercooked. Consuming raw or undercooked meats; poultry; seafood; fish or eggs may increase your risk of foodborne illness...Provide required consumer advisory on all menus...Not corrected during inspection.

In Plain English

More about food kept at an unsafe temperature

minorCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core - Two buckets of wiping cloth sanitizer had chlorine concentration less than 50 ppm. Wiping cloth was hanging over side of one sanitizer bucket...Moist or soiled wiping cloths shall be kept down inside approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above.

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 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core - Handles of scoops in containers of dry foods were touching foods. A bowl without handle was stored in container of seasoning...During pauses in food preparation or dispensing; food prep and dispensing utensils shall be stored on clean; dry surface OR in food with handle extending out of food OR in hot water at 135F or above...Store dispensing scoops as stated above. All dispensing utensils must have handles.

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 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 - Some clean food containers/pans and beverage cups were stacked while wet. Some dishes; pans had food contact sides up and/or with water ponding in them...Clean food equipment/utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate wet items and completely air dry them before stacking. Keep clean items covered or inverted on clean surfaces

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 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 - Many wire shelves were peeling; worn or rusty. At least one refrigerated drawer gasket was torn...Food service equipment shall be kept in good repair. Equipment components such as doors and seals shall be kept intact and tight...Replace damaged shelves with similar approved ones; and replace damaged drawer gasket.; 4-502.11(A) and (C); Core - Some food/beverage containers; ice bucket and small cutting board were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.

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 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 - Some dunnage racks; shelves; equipment door/drawer handles; undersides of 3-comp sink drainboards; table-mounted can opener; freezer interiors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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 5-501.113Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.113; Core - Trash and cardboard dumpsters had open top lids and side doors...Outside trash and recycling receptacles shall have tight-fitting lids and doors...Keep lids and doors closed when not in use.; 5-501.114; Core - One outside dumpster has missing drain plug and the other has a broken plug...Refuse and recycling receptacles with drains shall have plugs in place...Replace missing and damaged drain plugs.

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

minorCode 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core - One floor drain and cover; kitchen ceiling vent grate and walk-in cooler fan covers were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above. ; 6-501.11; Core - When mop sink hot and cold water knobs are turned off (with open knobs at splitter); water continues to flow out of dispensing hose...Physical facilities shall be kept in good repair...Repair mop sink faucet leak.

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 25, 2024 · Original Source