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Restaurant · Wake County, NC

Pizza Hut #42437

151 Wakelon St

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

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Score 97
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Pizza Hut #42437 last inspected?
The most recent inspection on record was on Mar 16, 2026. The result listed by Wake County Environmental Services was “Score 97” (official score 97).
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?
2 inspections on record, from Feb 26, 2025 to Mar 16, 2026.
Has Pizza Hut #42437 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 26, 2025.

The Full Inspection History

2 inspections

1 - Inspection

Mar 16, 2026

Score 97

Official score: 97 · Understand This Area’s Scale

5 recorded violations

notedCode —Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a certified food protection manager.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues
notedCode —Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11(A) Multiple pans were stored as clean on shelf in rear storage area. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI - Pans were taken to the 3-compartment sink to be rewashed. Repeat.

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 —Equipment and utensils

Official Wording

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

Inspector’s Notes

4-901.11(A) Several pans were stacked together while wet. Air dry equipment and utensils after cleaning and sanitizing. Repeat.

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

4-501.11 Maintain equipment in good repair. Ice build up in freezer.

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 6-501.12 CleaningCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Cleaning; Frequency and Restrictions (C) Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning needed of floors under equipment and inside walk in.

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 16, 2026 · Original Source

1 - Inspection

Feb 26, 2025

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

5 recorded violations

notedCode —Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11(A) Multiple pans were stored as clean on shelf in rear storage area. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI - Pans were taken to the 3-compartment sink 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
notedCode 3-501.16(A)(2)Lettuce (salad) on buffet was 44-45 degrees F. Maintain TCS foods in cold holding at 41F or less. CDI - Lettuce was discarded and replaced. Unit thermostat was adjusted. Recommend using a metal bowlFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2)Lettuce (salad) on buffet was 44-45 degrees F. Maintain TCS foods in cold holding at 41F or less. CDI - Lettuce was discarded and replaced. Unit thermostat was adjusted. Recommend using a metal bowl; instead of plastic; to retain cold temperature.

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 —Equipment and utensils

Official Wording

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

Inspector’s Notes

4-901.11(A) Several pans were stacked together while wet. Air dry equipment and utensils after cleaning and sanitizing. CD - Pans were separated to facilitate air-drying.

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

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils. he conveyor belt and bottom of the top pizza oven needs to be 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 —Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.16 Drying Mops (C) Mops were propped against the wall in the mop area. Install a mop hanger.

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 26, 2025 · Original Source

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