1 - Inspection
Oct 8, 2026
Score 100
Official score: 100 · Understand This Area’s Scale
0 recorded violations
No violations recorded in this inspection.
Official record from Wake County Environmental Services, Oct 8, 2026 · Original Source
Restaurant · Wake County, NC
Northside Bistro Cocktails
832 Spring Forest Rd
Last inspected Oct 8, 2026 · View Map ↗ · Compare ↗
Score 100
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Northside Bistro Cocktails last inspected?
- The most recent inspection on record was on Oct 8, 2026. The result listed by Wake County Environmental Services was “Score 100” (official score 100).
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 7 inspections on record, from Nov 22, 2023 to Oct 8, 2026.
- Has Northside Bistro Cocktails ever been closed by the health department?
- No closure appears in the 7 inspection records we hold for this business. The earliest is dated Nov 22, 2023.
The Full Inspection History
7 inspections1 - Inspection
Mar 18, 2026
Score 99
Official score: 99 · Understand This Area’s Scale
4 recorded violations
notedCode 2-303.11Employee health and hygiene
Official Wording
Personal cleanliness
Inspector’s Notes
2-303.11; Core; Employee engaged in food prep with dangling bracelets. Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. CDI- Employee removed jewelry; washed hands; and re-gloved.
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 issuesnotedCode 3-304.12 (C )Equipment and utensils
Official Wording
In-use utensils: properly stored
Inspector’s Notes
3-304.12 (C ); Core; A prep knife was stored between the salad and salad/cold station coolers. Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. CDI- Knife was removed and sent to dish area.
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 issuesnotedCode 4-601.11(C )Cleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11(C ); Core; The alcohol storage above the plates in the kitchen needs wiping down due to dust and the top oven needs cleaning due to debris. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean these items more frequently.
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 problemsnotedCode 6-403.11 (A)Facility maintenance
Official Wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-403.11 (A); Core; Employee drink and food stored in prep area and on shelving with dry goods. Areas shall be designated for employees to eat and drink; shall be located so that food; equipment; linens; single service/use items are protected from contamination. CDI - Employee drink and food moved to bottom shelves.
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 issuesOfficial record from Wake County Environmental Services, Mar 18, 2026 · Original Source
1 - Inspection
Sep 18, 2025
Score 99.5
Official score: 99.5 · Understand This Area’s Scale
2 recorded violations
notedCode 4-601.11(C )Cleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11(C ); Core; The green wiring shelving throughout the kitchen needs wiping down due to dust and debris. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean these items more frequently.
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 problemsnotedCode 6-403.11 (A)Facility maintenance
Official Wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-403.11 (A); Core; Employee drink stored in prep area. Areas shall be designated for employees to eat and drink; shall be located so that food; equipment; linens; single service/use items are protected from contamination. CDI - Employee drink 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 issuesOfficial record from Wake County Environmental Services, Sep 18, 2025 · Original Source
1 - Inspection
May 8, 2025
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); The quat.ammonia sanitizer tested at less than 150 ppm. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- Sanitizer added until it tested within 200-400 ppm.
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 problemsnotedCode 4-601.11(C )Cleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11(C ); Core; The blue floor fan has a buildup of dust as well as the wire casing over the serving line. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean these items more frequently.
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 problemsOfficial record from Wake County Environmental Services, May 8, 2025 · Original Source
1 - Inspection
Dec 13, 2024
Score 100
Official score: 100 · Understand This Area’s Scale
0 recorded violations
No violations recorded in this inspection.
Official record from Wake County Environmental Services, Dec 13, 2024 · Original Source
1 - Inspection
Apr 19, 2024
Score 99.5
Official score: 99.5 · Understand This Area’s Scale
2 recorded violations
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; Pans of meatballs in the walk-in cooler measured up to 44F. Half & half and butter in the server lowboy cooler measured up to 47F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Items rearranged to help air flow and allow the foods to cool.
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 temperatureminorCode 6-501.11Cleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.11; Core; The handwashing sink near the prep area has a leak...Physical facilities shall be maintained in good repair. Repair this 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 problemsOfficial record from Wake County Environmental Services, Apr 19, 2024 · Original Source
1 - Inspection
Nov 22, 2023
Score 99
Official score: 99 · Understand This Area’s Scale
1 recorded violation
majorCode 3-203.12Food source and labeling
Official Wording
Required records available: shellstock tags; parasite destruction
Inspector’s Notes
3-203.12; Priority Foundation; Only the most recent tag had a last sold date but a large number did not...Tags must be marked with the date the last shellstock is sold/served and these tags must remain on site in chronological order for at least 90 days. CDI: PIC said the tags must be dried before the date is written or they wipe off & assumes that's what happened. Mussels are only kept on site for a couple of days. Reminder to ensure these dates are maintained.
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 problemsOfficial record from Wake County Environmental Services, Nov 22, 2023 · Original Source