Restaurant · Wake County, NC

Milton's Pizza Pasta

14520 New Falls Of Neuse Rd

Last inspected Oct 27, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Milton's Pizza Pasta last inspected?: The most recent inspection on record was on Oct 27, 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: 5 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 19, 2024 to Oct 27, 2026.
Has Milton's Pizza Pasta 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 19, 2024.

The Full Inspection History

6 inspections

1 - Inspection

Oct 27, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

5 recorded violations

notedCode 4-501.114Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114; Priority; Sanitizer concentration in mechanical dish machine tested at 0ppm chlorine after a few cycles. It was determined that the bulk concentrate was low and there was no chemical in the line. Chlorine sanitizer shall maintain a concentration between 50-200ppm. CDI- Chemical was switched out and machine was primed. Machine is now dispensing at a concentration within acceptable range. 4-601.11(A); Priority Foundation; Components of the cheese shredded and table dicer found with food debris still present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Items were taken to the warewashing area where they were cleaned and sanitized.

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 3-501.16 (A)(2)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2); Priority; Found a small container of chicken (55F-56F) on top of food containers above the fill line in the top portion of pizza prep cooler. Except during preparation; cooking; or cooling; or when TPHC is used TCS food shall be maintained at 41F or less. CDI- small container of chicken was voluntarily 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.

More about food kept at an unsafe temperature

notedCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Containers of quat sanitizer (QAC) found with a concentration of 0ppm. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in sanitizer at the appropriate concentration. CDI- Containers of sanitizer were replenished during the 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 problems

notedCode 4-501.12Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.12; Core; White cutting boards at prep units had unclean residue accumulation and a few deep knife cuts. 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. Resurface or replace the table-mounted 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.

More about cleaning or sanitizing problems

notedCode 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13; Core; Blue tape was found on equipment handles in a few areas in the kitchen. Fans used in warewashing area have accumulated dust. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to fans and remove blue tape on handles due to material not being easily cleanable.

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 27, 2026 · Original Source

1 - Inspection

Feb 24, 2026

Score 97

Official score: 97 · Understand This Area’s Scale

5 recorded violations

notedCode 3-501.16(A)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1); Priority; Marinara (127F) and meatballs (109F-123F) found hot holding below 135F in unit. Hot holding unit was on and had a temperature of 155F. Maintain TCS foods in hot holding at 135F or above. CDI- Food was reheated to above 165F.

In Plain English

More about food kept at an unsafe temperature

notedCode 7-201.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11; Priority; Bags of hand soap found stored on shelving directly above exposed pizza boxes in storage room. Poisonous/Toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service articles. CDI- Chemicals were relocated.

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 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Large amount of alfredo was cooling in a deep container in the walk-in cooler. Pot of chili was cooling in an ice bath in the prep sink but ice was not at the level of the food. When cooling; use any of the following methods: shallow containers with 2 to 4 inch food depth; reduction in food quantity; use of rapid cooling equipment (such as ice wands/paddles); use of ice baths with ice at level of food in containers and frequent stirring of food and/or cooling in walk-in cooler or freezer. Remember that hot foods must cool rapidly from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F or less within 4 additional hours. Use calibrated metal stemmed food thermometer to ensure proper cool down. CDI- Food was placed in an ice bath and occasionally stirred. Ice was added to prep sink for chili.

In Plain English

More about food kept at an unsafe temperature

notedCode 5-205.15Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-205.15; Core; Plumbing is leaking under the handwashing sink in the warewashing area. Maintain a plumbing system in good repair. Repair plumbing under this sink.

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 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core; There is a hole in FRP wall behind the main prep table. Physical facilities shall be maintained in good repair. Repair this hole.

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 24, 2026 · Original Source

1 - Inspection

Oct 29, 2025

Score 97

Official score: 97 · Understand This Area’s Scale

7 recorded violations

notedCode 2-501.11Other

Official Wording

Procedures for responding to vomiting & diarrheal events

Inspector’s Notes

2-501.11; Priority Foundation; PIC was unable to locate written procedures for the clean-up of vomiting and diarrheal events. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees; consumers; food; and surfaces to vomitus or fecal matter. CDI - Provided a template plan to be implemented.

In Plain English

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

More about other finding

notedCode 5-202.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-202.12; Core; Metered handwashing sink in the warewashing area dispenses water for a few seconds before shutting off. A self-closing; slow-closing; or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Adjust faucet to allow for water to dispense for at least 15 seconds at this 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

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11; Priority; Spray bottle of soapy water was stored under prep surface commingling with pizza boxes and sauces. Poisonous/Toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service articles. CDI- Chemical was relocated. 7-102.11; Priority Foundation; Spray bottles of soapy water were either missing labels or labels were barely legible. Windex (blue solution) was stored in bottles that had QA Solution Sanitizer labels. Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI- QA solution stickers were removed and all bottles were appropriately labeled.

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 3-305.12Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.12; Core; Minor ice accumulation on containers of food in the walk-in freezer directly under the evaporator unit. Food may not be stored under leaking water lines; under lines on which water has condensed; or under other sources of contamination. Place containers/sheet trays to collect water/ice until unit can be serviced. 6-404.11; Priority Foundation; Heavily dented can of food found on dry storage rack with working stock. Products that are held by the permit holder for credit; redemption; or return to the distributor such as damaged; soiled; or recalled products shall be segregated and held in designated areas that are separated from food; equipment; utensils; linens; and single-service and single-use articles. CDI- Dented cans were relocated to designated area to be returned to distributor.

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)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(A); (B) and (D); Core; Clean knives found stored in a container that had collected debris. Several clean bags of hand towels found stored on the floor in the office. Cleaned equipment; utensils; and laundered linens shall be stored: In a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 15 cm (6 inches) above the floor. Clean the container holding knives more frequently and store clean linen off of the floor.

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(A) and (C)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(A) and (C); Core; A box of disposable lids and a large bag of empty gallon jug containers found stored on the floor in the back storage area. Single-service and single-use articles shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Relocate these items off of the floor.

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 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; Evaporator unit is leaking and refreezing at the coil in the walk-in freezer. Equipment shall be maintained in a state of good repair and condition. Follow-up with maintenance to ensure the walk-in freezer is repaired and functioning as intended. 4-502.11(A) and (C); Core; A few black plastic containers that are used in the salad bar for direct food contact are textured and no longer easily cleanable. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. Replace the few containers that have deteriorated and are no longer easily cleanable.

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 29, 2025 · Original Source

1 - Inspection

Nov 14, 2024

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

2 recorded violations

notedCode 3-304.14(B)Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14(B); Core; A couple of damp/wet wiping cloths were stored on prep surfaces. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI - Cloths were removed.

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 4-601.11Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11; Core; The backside of the fan in the dish area had a buildup of dust/debris. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. CDI - Fans were 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

Official record from Wake County Environmental Services, Nov 14, 2024 · Original Source

1 - Inspection

May 29, 2024

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

8 recorded violations

majorCode 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation; One of the handwashing sinks in the men's bathroom does not work. Handwashing sinks shall be maintained so that they are available for use at all times. A verification visit will be made no later than Friday; June 7; 2024 to ensure the handwashing sink is operating.; 6-301.12; Priority Foundation; The papertowel dispenser at the handwashing sink by the kitchen entrance was empty. Handwashing sinks shall be provided with a method for drying hands such as individual disposable towels or a hand drying device. CDI- Papertowels were added to the dispenser.

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

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-307.11; Core; The squeeze bottle of Caesar dressing was stored in the container of chopped romaine. Food shall be protected from all sources of contamination. CDI- Bottle was removed and stored in bottom section of cooler.

In Plain English

More about food not protected from contamination

minorCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; A portion cup was stored in the cinnamon sugar. Utensils being stored in foods shall be stored with the handle above the food. CDI- Portion cup was removed and replaced with a multiuse spoon.

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; One of the tabletop steam units is missing a knob. All equipment shall be maintained in good repair. Replace knob on unit.

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 6-501.18Cleaning and sanitizing

Official Wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s Notes

6-501.18; Core; The underside of the urinals needs cleaning. Plumbing fixtures such as toilets; urinals and handwashing sinks shall be cleaned as often as necessary to keep them clean. Clean the underside of the urinal when the inside is 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

minorCode 5-501.115Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.115; Core; The dumpster pad is stained and has pooled water which is attracting flies. Dumpster areas shall be kept clean. Clean dumpster pad.

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; Ceiling vents in the kitchen and men's bathroom need cleaning due to a buildup of dust. The physical facilities shall be maintained clean. Clean the floors; walls and ceilings on a frequent basis.

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 6-403.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-403.11; Core; Employee drinks and food were stored on the top shelf above the serving pitchers and on shelves above the establishment's food in the walk-in cooler. Employee food/drinks shall be stored in a manner that prevents the contamination of the establishment's food/drinks and supplies. CDI- Employee food and drinks were moved to the bottom shelf.

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, May 29, 2024 · Original Source

1 - Inspection

Jan 19, 2024

Score 97.5

Official score: 97.5 · 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; A few plates; bowls or containers found stored as clean with food debris remaining on them. Food contact surfaces shall be clean to sight and touch. CDI: Dishes were taken back to be rewashed.

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 3-501.17Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17; Priority Foundation; One container of meatballs found datemarked 1/7. 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 5C (41F) or less for a maximum of 7 days. CDI: PIC voluntarily discarded the meatballs

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

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; Stacks of plates and bowls found stored with the food contact side up and uncovered. Clean equipment shall be stored covered or inverted. Ensure clean dishes are stored inverted or covered.