Restaurant · Wake County, NC

Naan House Indian Bistro

5460 Apex Peakway

Last inspected Oct 26, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 96.5

Get the Next Inspection, Free.

We'll email you when Naan House Indian Bistro has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist

More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Naan House Indian Bistro last inspected?: The most recent inspection on record was on Oct 26, 2026. The result listed by Wake County Environmental Services was “Score 96.5” (official score 96.5).
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?: 5 inspections on record, from May 28, 2024 to Oct 26, 2026.
Has Naan House Indian Bistro ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated May 28, 2024.

The Full Inspection History

5 inspections

1 - Inspection

Oct 26, 2026

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

5 recorded violations

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

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Rice pudding; ginger pudding; and yellow lentil stored in the upright reach in cooler were cold holding above 41F. Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. The PIC discarded food items.***CORRECTED DURING INSPECTION (CDI)***

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

minorCode 6-202.15 Outer OpeningsPests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-202.15 Outer Openings; Protected Rear exit door seal severely damaged and the door/door frame contain gaps. (A) Except as specified in (B); (C); (E) and (D); outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings. PIC informed to repair door seal and fill in gaps around door and door frame.

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 3-304.14 Wiping ClothsCleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14 Wiping Cloths; Use Limitation Wet wiping clothes stored on counter. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in sanitizer and laundered daily. PIC placed wet wiping clothes in a sanitizing solution. ***CDI***

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

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

Inspector’s Notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) Lowboy at the naan making station has torn gaskets. Upright Reach in cooler not cold holding. Inspect for repair. Equipment shall be maintained in good repair. PIC has been advised.

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 6-501.11 Repairing - PremisesCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) 6-501.12 Cleaning; Frequency and Restrictions (C) Soiled floors in the dry storage area Receding tile grout in the dish pit. Physical facilities shall be maintained in good repair and cleaned as often as necessary. PIC has been informed.

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 26, 2026 · Original Source

1 - Inspection

Feb 23, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

3 recorded violations

criticalCode —Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11 Equipment Food-Contact Surfaces and Utensils The grey panel inside the ice machine is soiled with a black residue. (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. PIC advised to clean grey panel each time the ice machine is cleaned. ***WILL RETURN TO VERIFY WITH 72 HRS***

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 4-901.11 Equipment and UtensilsEquipment and utensils

Official Wording

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

Inspector’s Notes

4-901.11 Equipment and Utensils; Air-Drying Required (C) Employee observed towel drying dishes and pans after being cleaned and sanitized. After cleaning and sanitizing; equipment and utensils may not be cloth dried. PIC informed and advised to retrain staff on air drying requirements.

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 —Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.12 Cutting Surfaces (C) Cutting boards deeply scratched and discolored. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. PIC informed to repair or replace. ***REPEAT VIOLATION***

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 23, 2026 · Original Source

1 - Inspection

Jun 6, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

3 recorded violations

notedCode —Other

Official Wording

Procedures for responding to vomiting & diarrheal events

Inspector’s Notes

2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) The bodily fluid clean-up procedures previously given to the food establishment were not readily available for review. PIC could not locate them in his email. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. These should be readily accessible for employees to follow in the event they are needed. CDI- left a hard copy of educational material with PIC. ***REPEAT VIOLATION***

In Plain English

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

More about other finding

notedCode —Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.12 Cutting Surfaces (C) Cutting boards deeply scratched and discolored. Resurface or replace cutting surfaces that can no longer be effectively 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 6-304.11 Mechanical - Ventilation (C) The kitchen is excessively hot and smokeyFacility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-304.11 Mechanical - Ventilation (C) The kitchen is excessively hot and smokey; especially along the cook line. Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat; steam; condensation; vapors; odors; smoke; and fumes. The PIC is advised to have the hood exhaust system evaluated and use fans to help with the excessive heat.

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, Jun 6, 2025 · Original Source

1 - Inspection

Nov 14, 2024

Score 95

Official score: 95 · Understand This Area’s Scale

6 recorded violations

notedCode 2-501.11Other

Official Wording

Procedures for responding to vomiting & diarrheal events

Inspector’s Notes

2-501.11; Priority Foundation; The bodily fluid clean-up procedures previously given to the food establishment were not readily availalbe for review. PIC could not locate them in his email. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. These should be readily accessible for employees to follow in the event they are needed. CDI- left a hard copy of educational material with PIC. No point taken.

In Plain English

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

More about other finding

notedCode 3-302.11(A)(1)Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11(A)(1); Priority; Observed raw shrimp above cooked veggies in the reach-in cooler by stove. Raw; repackaged chicken was stored above seafood in the reach-in freezer. Separate raw animal foods from ready-to-eat foods and store in a manner to prevent cross contamination with other raw animal foods. In the freezer; repackaged raw animal foods shall be stored according to their final cook temperature. CDI- foods rearranged. Utilize educational storage poster for reference.

In Plain English

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

More about other finding

notedCode 4-601.11(A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11(A); Priority Foundation; Numerous food storage pans were stored with sticker residue from date marking and stacked together so that the outside of one container touches the food-contact surface of another. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- all affected pans were removed for extra cleaning. PIC is discontinuing the use of these stickers because of glue residue left behind. No points taken today.

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)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1); Priority; Rice in the rice cooker was observed holding at 125 - 130F. PIC indicated the rice was made prior to opening. Maintain TCS foods in hot holding at 135F or above. CDI- rice was reheated to above 165F for continued hot holding. Ensure setting on rice cooker is hot enough to hold rice at 135F or above.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; A container of fried paneer cheese from 11/7 was observed in the makeline reach-in unit. Ready-to-eat; TCS (time/temperature controlled for safety) foods shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. CDI- cheese voluntarily discarded. Full points may be taken for repeat violations. All other date marking observed compliant.

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 3-304.12 (B)Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 (B); Core; Observed a plastic cup inside a bin of flour. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed such as flour; sugar; spices etc. Use dispensing utensils with handles in dry goods and keep handles above the food. Full point may be taken for repeat violations. CDI- cup removed.

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

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

1 - Inspection

May 28, 2024

Score 94

Official score: 94 · Understand This Area’s Scale

8 recorded violations

majorCode 6-301.14Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.14; Core; No handwashing signage observed at the sinks in the kitchen. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Signage was provided during inspection. ; 5-205.11; Priority Foundation; The prep area handwashing sink water valve was turned off. No hot or cold water was availalbe. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- water vales were turned on during inspection.

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

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Multiple TCS (time/temperature controlled for safety) foods on the cookline refrigeration unit were observed out of temperature (see chart). TCS foods held cold shall be kept at 41F or below. CDI- food that was stored overnight in this unit was voluntarily discarded. Other foods were moved to working refrigeration units such as walk-in cooler. Ambient temperature of this unit was observed in the upper 40s. Ensure this unit is maintaining proper temperature before storing TCS foods here. EHS will follow up by Friday 5/31.

In Plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Ready-to-eat TCS food that is in a container or package that does not bear a date or day shall be discarded. In this case; dates were known and affixed. Ensure date marking of all applicable foods in the future. ; 3-501.17; Priority Foundation; No date marking of TCS foods observed in the facility today. Multiple foods prepared over the weekend including tomato sauce and cooked meat were observed without dates. A date marking system shall be implemented. Ready-to-eat TCS foods that remain in the facility more than 24 hours shall be date marked to indicate the day or date by which the food is to be discarded or consumed and held no longer than 7 days. The day of preparation shall count as day 1. CDI- dates added to all foods.

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 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; Spray bottles of bleach and degreaser were observed without labels. 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- labels affixed.

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

minorCode 3-305.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11; Core; A drip was observed coming from the walk-in cooler vent. Water is dripping onto covered containers of food below. Food shall be stored in a clean; dry location and where it is not exposed to splash; dust; or other contamination. Repair cooler to prevent dripping. Food was moved away from the drip. EHS will follow up on this repair in the near future.

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

minorCode 2-402.11Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-402.11; Core; Multiple food workers observed without hats or hair nets. Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food. Obtain hair nets or hats for employees working with food. No point taken today.

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

minorCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; A plastic cup was observed being used as a scoop in the rice cooker and left in the rice. During pauses in food dispensing; utensils shall be stored with their handles out of the food and above the top of the container when used on TCS foods. Use a spoon with a handle and keep handle out of the rice. Cup was removed during inspection. No point taken today

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; Observed several metal food containers stacked wet on the clean equipment shelf. After cleaning and sanitizing; equipment shall be stored in a self-draining position that allows air drying. Pans separated for drying. No point taken today.