Restaurant · Wake County, NC

Pho Sure

7451 Six Forks Rd

Last inspected Nov 6, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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

Quick Answers

When was Pho Sure last inspected?: The most recent inspection on record was on Nov 6, 2026. The result listed by Wake County Environmental Services was “Score 98.5” (official score 98.5).
Were any violations recorded at the last inspection?: Yes: 4 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 8 inspections on record, from Nov 22, 2023 to Nov 6, 2026.
Has Pho Sure ever been closed by the health department?: No closure appears in the 8 inspection records we hold for this business. The earliest is dated Nov 22, 2023.

The Full Inspection History

8 inspections

1 - Inspection

Nov 6, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

4 recorded violations

notedCode 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; A pitcher is stored in the handwashing sink at the kitchen entrance. A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. CDI - Pitcher was 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.

Official Wording

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

Inspector’s Notes

4-205.10; Core; The chest freezer and pressure cooker states "for household use." Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Replace these items with equipment designated for commercial use. 4-501.11; Core; The clean dish rack is beginning to rust. All equipment shall be maintained in good repair. Remove rust/replace racks.

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(C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(C); The hood vents have a buildup of oil and debris. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Clean these drawers. *No points taken due to this being a different violation under the same rule.

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 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; There is debris in the light shields in the kitchen area. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. *No points taken due to this being a different violation under the same rule.

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 6, 2026 · Original Source

1 - Inspection

Jul 13, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

7 recorded violations

notedCode 3-302.11(A)(2)(b)Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11(A)(2)(b); Priority; A closed container of portioned raw chicken is stored on top of a closed container of raw pork. Except when combined as ingredients; separating types of raw animal FOODS from each other such as beef; FISH; lamb; pork; and POULTRY during storage; preparation; holding; and display by arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI- Raw meats were rearranged by final cook temperature.

In Plain English

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

More about other finding

notedCode 3-501.16 (A)(2)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2); Priority; Chopped romaine (43-44F) and pate (46F) in the top section and shrimp; steak; pork; and bbq (46F) in the bottom of the prep cooler temped above 41F. Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. CDI- Foods were moved to another cooler since PIC does not know how to turn down the thermostat and all other foods tested at 46F and below. Foods were out of temp less than 2 hours.

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 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; Scoops were laying flat in the containers of bulk sugar; salt; and jasmine rice under the prep tables. Dispensing UTENSILS shall be stored in non-tcs foods with their handles above the food. Ensure handles do not come in contact with food/food ingredients.

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 4-205.10Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-205.10; Core; The chest freezer states "for household use." Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Replace freezer with a freezer designated for commercial 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

minorCode 4-601.11(C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(C); The drawers of the food warming cabinet has stuck on food debris and splash. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Clean these drawers. *No points taken due to this being a different violation under the same rule.

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 6-501.18Cleaning and sanitizing

Official Wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s Notes

6-501.18; Core; The underside of the urinal is soiled. Maintain handwashing sinks; toilets and urinals clean. Clean under the urinal 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 problems

notedCode 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; The ceiling vent above the prep tables has a buildup of dust as well as the section of the wall under the vent closest to the clean dish rack. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.

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, Jul 13, 2026 · Original Source

1 - Inspection

Jan 8, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

5 recorded violations

notedCode 5-205.11 (B)Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11 (B); Priority Foundation; Rubber gloves are hanging off the splash guard of the handwashing sink by the prep sinks. A handwashing sink may not be used for purposes other than handwashing. CDI - Gloves 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.

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; One wet wiping cloth was stored on top of the dishmachine. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the appropriate concentration (200-400ppm active quat). Once wet; ensure wiping cloths are stored in sanitizer solution.

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 4-205.10Cleaning 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

notedCode 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13; Core; The floor fan has a buildup of dust. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these items more frequently. Points not increased due to the overall cleanliness of the kitchen and dining 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 6-403.11 (A)Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-403.11 (A); Core; An employee's bottle of water was stored on a prep table. Employees to food and drinks shall be located so that food; equipment; linens; single service/use items are protected from contamination. CDI- Bottle of water was moved to a 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, Jan 8, 2026 · Original Source

1 - Inspection

Jul 10, 2025

Score 99

Official score: 99 · Understand This Area’s Scale

4 recorded violations

notedCode 5-205.11 (B)Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

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 cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Containers of cooked broccoli and shrimp dated for today were tightly wrapped with cling wrap while still in the cooling process. When placed in cooling or cold-holding equipment; food containers in which food is being cooled shall be loosely covered; or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI- Food was vented and cooled down 6F in 20 minutes.

In Plain English

More about food kept at an unsafe temperature

notedCode 4-205.10Cleaning 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

notedCode 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13; Core; The floor fan and the shelf storing the to-go containers have a buildup of dust. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these items more frequently. Points not increased due to the overall cleanliness of the kitchen and dining 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

Official record from Wake County Environmental Services, Jul 10, 2025 · Original Source

1 - Inspection

Dec 9, 2024

Score 99

Official score: 99 · Understand This Area’s Scale

3 recorded violations

notedCode 3-501.13Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13; Priority Foundation; Frozen; raw beef found stored on drainboard of prep sink thawing at room temperature. Temperature control for safety (TCS) foods shall be thawed under refrigeration; completely submerged under running water with water temperature below 70F; or as part of the cooking process. CDI- Raw beef was relocated to refrigeration.

In Plain English

More about food kept at an unsafe temperature

notedCode 4-205.10Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-205.10; Core; Facility recently purchased an air fryer for crispy pork. Air fryer has a sticker stating that it is for household use only. Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Remove domestic air fryer from establishment. EHS discussed alternatives for crispy pork. 4-402.11; Core; Two of three prep sinks in the back prep area are no longer secured to the wall. Fixed equipment that is not easily movable shall be spaced for easy cleaning; spaced not more than 1 mm from the wall/ceiling/adjoining equipment; or sealed to adjoining equipment/walls to avoid seepage/spillage. Reseal these sinks to the wall.

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; Removable hood vents have unclean buildup/dust accumulation and should be taken down and cleaned more frequently. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase the cleaning frequency to the hood vents.

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, Dec 9, 2024 · Original Source

1 - Inspection

Jul 11, 2024

Score 98

Official score: 98 · Understand This Area’s Scale

4 recorded violations

majorCode 3-401.14Food temperature

Official Wording

Proper cooking time & temperatures

Inspector’s Notes

3-401.14; Priority Foundation; PIC stated that chicken wings are blanched in boiling water and cooled; then fried to order; stating that the wings are still raw. Facility recently started cooking chicken wings this way; previously; the facility would hold raw chicken wings in prep cooler and cook to order. Must have prior health department approval for parcooking. PIC to monitor final cook temps in initial cook step and if not reaching 165F; to decide if she wants to adjust procedure to reach 165F or get approval for par cooking. CDI- Parcooked chicken wings were deemed as employee food for owner and new chicken wings for establishment were cooked/marinated during the inspection.

In Plain English

More about food kept at an unsafe temperature

majorCode 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; One spray bottle of yellow solution was missing an identifying label. 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- Chemical spray bottle was labeled as grill cleaner.

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

majorCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Recently cooked fried tofu observed with saran wrap tightly covering container while still in the cooling process. When placed in cooling or cold-holding equipment; food containers in which food is being cooled shall be loosely covered; or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI- Food was vented during the inspection and observed a cooling rate of 0.66 degrees per minute.

In Plain English

More about food kept at an unsafe temperature

minorCode 6-501.111Pests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-501.111; Core; One live roach was observed in nonfunctional ice machine in kitchen. EHS did not observe any other live or dead insects during the inspection. The premises shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by routinely inspecting the premises for evidence of pests and eliminating harborage conditions. CDI- Roach was killed during the inspection. Facility should reach out to professional pest control to seek more aggressive control measures if pests are continued to be observed in kitchen area.

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

Official record from Wake County Environmental Services, Jul 11, 2024 · Original Source

1 - Inspection

Mar 12, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

3 recorded violations

criticalCode 7-201.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11; Priority; Three bulk chemicals found stored on shelving across from reach-in freezer commingling with single-service items (saran wrap; gloves; baskets). Poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; single-service and single-use articles. CDI- Chemicals were relocated during the inspection.

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 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Sanitizer bucket on the makeline observed with 0ppm quat. concentration when tested. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the appropriate concentration (200-400ppm active quat). Replenish sanitizing solution more frequently throughout the shift.

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 4-101.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-101.11; Core; Raw beef bones stored in plastic grocery store carry out type bag in the reach-in freezer. Materials that are used in the construction of food contact surfaces shall be durable; easily cleanable; and able to withstand repeated warewashing. EHS discussed approved food-contact surfaces that may be used moving forward. ; 4-402.11; Core; Vegetable prep sink is no longer sealed to wall. Equipment that is fixed because it is not easily movable shall be installed so that it is sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage. Re-secure prep sink to wall.

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 12, 2024 · Original Source

1 - Inspection

Nov 22, 2023

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

4 recorded violations

criticalCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Three boxes of exposed produce stored on bottom shelving with raw beef in the walk-in cooler. Foods shall be stored to prevent cross contamination and shall be stored according to final cook temperature. CDI- Foods re-arranged 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 6-501.111Pests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-501.111; One live roach was observed in kitchen. EHS did not observe any other live or dead insects during the inspection. The premises shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by routinely inspecting the premises for evidence of pests and eliminating harborage conditions. CDI- Roach was killed during the inspection. If insects are observed in kitchen again; facility should reach out to professional pest control to seek more aggressive control measures.

In Plain English

More about signs of rodents or insects

minorCode 4-502.13Equipment and utensils

Official Wording

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

Inspector’s Notes

4-502.13; Core; Plastic pint and half pint containers found stored on the clean dish rack- some containers were cracked. When asked; PIC stated that these containers may be washed and reused. Single-service and single-use articles may not be reused. Discontinue using these containers and begin using multi-use containers that are designed to withstand being cleaned and sanitized and able to maintain durability.

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 4-205.10Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-205.10; Core; Observed domestic rice cooker being used in establishment today. Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. PIC stated that a commercial rice cooker will be purchased after the Thanksgiving holiday.

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 22, 2023 · Original Source