Restaurant · Wake County, NC

Nero Pizza

6501 Mt. Herman Rd

Last inspected Oct 16, 2026 · View Map ↗ · Compare ↗

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Score 99

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Nero Pizza last inspected?: The most recent inspection on record was on Oct 16, 2026. The result listed by Wake County Environmental Services was “Score 99” (official score 99).
Were any violations recorded at the last inspection?: Yes: 3 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 2 inspections on record, from Feb 20, 2026 to Oct 16, 2026.
Has Nero Pizza ever been closed by the health department?: No closure appears in the 2 inspection records we hold for this business. The earliest is dated Feb 20, 2026.

The Full Inspection History

2 inspections

1 - Inspection

Oct 16, 2026

Score 99

Official score: 99 · Understand This Area’s Scale

3 recorded violations

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; The cutting board (in front of the prep cooler) is scored and stained. Resurface or replace cutting surfaces that can no longer be effectively 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

notedCode 4-302.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

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

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; General interior of the prep cooler (flooring; gaskets; the part of the cooler where the gaskets touch; etc.) soiled with food and debris. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris. Clean the prep cooler.

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 16, 2026 · Original Source

1 - Inspection

Feb 20, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

4 recorded violations

notedCode 4-702.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-702.11; Priority; No sanitizer available for use when ware-washing. Utensils and food-contact surfaces of equipment shall be SANITIZED before use after cleaning. Soiled utensils and food-contact surfaces shall be cleaned as follows: Wash; Rinse; Sanitize. CDI - A bottle of bleach obtained. Educational sticker provided and education regarding proper ware washing provided.

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 3-501.17Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17; Priority Foundation; No date marking present on opened packages of foods or on prepared in-house foods. Once opened/prepared and held for more than 24 hours; foods shall be date marked and must be held for a maximum of 7 days. The day of preparation shall be counted as Day 1 (Prep/open date + 6 days = 7 days total). CDI - PIC educated and items dates known. Items date marked.

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 4-302.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-302.14; Priority Foundation; No test strips available to measure the concentration of sanitizer for the 3-compartment sink. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI - PIC ordered test strips during inspection. 4-303.11; Priority Foundation; No prepared sanitizer available. Sanitizers shall be provided and available during all hours of operation. CDI - A bottle of bleach obtained; per violation #16 above. Sanitizer may be prepared in the 3-compartment sink (must be available during ware washing); a spray bottle; or a sanitizer bucket. CDI - Sanitizer to be prepared.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; Reach-in cooler exterior handles soiled with dough and debris. Reach-in cooler interior flooring soiled with food and debris. Interior of prep top cooler crevices and interior flooring/shelving soiled with food and debris. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris. 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

Official record from Wake County Environmental Services, Feb 20, 2026 · Original Source

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