Restaurant · Wake County, NC

Shuckers Oyster Bar Grill

3309 Rogers Rd

Last inspected Oct 22, 2026 · View Map ↗ · Compare ↗

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Score 98

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

Quick Answers

When was Shuckers Oyster Bar Grill last inspected?: The most recent inspection on record was on Oct 22, 2026. The result listed by Wake County Environmental Services was “Score 98” (official score 98).
Were any violations recorded at the last inspection?: Yes: 2 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 7 inspections on record, from Nov 9, 2023 to Oct 22, 2026.
Has Shuckers Oyster Bar Grill 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 9, 2023.

The Full Inspection History

7 inspections

1 - Inspection

Oct 22, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

2 recorded violations

notedCode 3-203.12Food source and labeling

Official Wording

Required records available: shellstock tags; parasite destruction

Inspector’s Notes

3-203.12; Priority Foundation; Except as specified under Subparagraph (C) (2) of this section; shellstock tags or labels shall remain attached to the container in which the shellstock are received until the container is empty. The date (both the month and the day) when the last shellstock from the container is sold or served shall be recorded on the tag or label. The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label by using an approved record keeping system that keeps the tags or labels in chronological order. If shellstock are removed from its tagged or labeled container: Preserving source identification by using a record keeping system as specified under Subparagraph (C)(1) of this section; and ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers; different harvest dates; or different growing areas as identified on the tag or label before being ordered by the consumer. 1)Shellstock tags that were logged in container found with only the day written on some tags and were missing the month- there were two shellstock tags that read (28) and from the previous month stored with the current month. This system can be confusing and is not consistent. Tags must be labeled with month and day. This will be verified at the next routine inspection. (2)Most recent shellstock tags in container were completely missing the date of when last shellstock was sold. CDI- Tags missing dates were sold within the week and dates were allowed to be written. (3)Shellstock in the half shell found in the walk-in cooler and tag was not with product. CDI- Tag was found and placed with product.

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 4-903.11(A)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(A); (B) and (D); Core; A few food containers that were stored as clean in the warewashing area and on shelf above vegetable prep sink were found stacked while still wet. Cleaned equipment and utensils shall be stored in a self draining position that allows air drying. Ensure these containers are completely dry before stacking together.

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, Oct 22, 2026 · Original Source

1 - Inspection

Feb 27, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

3 recorded violations

majorCode 3-203.12Food source and labeling

Official Wording

Required records available: shellstock tags; parasite destruction

Inspector’s Notes

3-203.12; Priority Foundation; Open batch of shellstock was missing the tag in the walk-in cooler (tag was already with completed tags in filing system). Shellstock in walk-in freezer used for soup was missing shellstock tag. Shellstock tags or labels shall remain attached to the container in which the shellstock are received until the container is empty. VR- EHS will return to verify compliance of this violation.

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 3-501.16(A)(2)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2); Priority; Top portions of TCS foods in various containers on ice measured above 41F (see temperature chart). Food product level was no longer in contact with ice. Maintain TCS foods in cold holding at 41F or less. CDI-Top portions were removed and taken to refrigeration to rapidly cool. Ensure ice baths are replenished regularly so that product level stays in contact with ice.

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 3-501.13Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13 ; Core; Observed already thawed grouper in original ROP packaging in prep sink. Reduced oxygen packaged fish that is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. Ensure these packages are cut open to introduce air prior to thawing or remove fish from packaging entirely. CDI- All packages were opened during the inspection.

In Plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Feb 27, 2026 · Original Source

1 - Inspection

Oct 23, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A); Core; Facility has an employee on site that has a food handler certification but PIC is not a certified food protection manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Ensure the person that is left in charge is a certified food protection manager. *Points will be assessed on future inspections if violation persists.

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 3-501.16(A)(2)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2); Priority; Portioned pasta in container stored in ice bath stacked too high with top portions measuring 55F. Shrimp and grits mixture in container in same ice bath with top portions measuring 47F. Ice had melted to a point where containers of food were floating- product level was no longer in contact with ice. Maintain TCS foods in cold holding at 41F or less. CDI-Top portions were removed and taken to refrigeration to rapidly cool. Excess water was drained from ice bath and replaced with ice. Ensure ice baths are replenished regularly so that product level stays in contact with ice.

In Plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Oct 23, 2025 · Original Source

1 - Inspection

Feb 18, 2025

Score 99

Official score: 99 · Understand This Area’s Scale

3 recorded violations

notedCode 3-304.14(B)Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14(B); Core; The DDBSA sanitizer tested above the approved range. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- Sanitizer was diluted with water until it tested within range.

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; There was a slight buildup of dust on the wiring of a monitor over the expo area. Non-food contact surfaces shall be cleaned frequently enough to prevent a buildup of soil residues. CDI - Food in area was removed and wiring was 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 5-501.111Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.111; Core; One of the lids is missing from the recycling dumpster. Dumpsters shall be maintained in good repair. Have your landlord contact your waste management company for a replacement.

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, Feb 18, 2025 · Original Source

1 - Inspection

Oct 31, 2024

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

1 recorded violation

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; The bottom of the oven has burnt on residue. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean the bottom of the oven.

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 31, 2024 · Original Source

1 - Inspection

Apr 2, 2024

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

2 recorded violations

minorCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; A scoop was lying flat in the cracker meal. Utensils being stored in foods shall be stored with the handle above the food. CDI- Scoop was 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

minorCode 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; The main walk-in cooler door is out of alignment which causes it not to self-close. Equipment components such as doors shall be kept intact; tight and adjusted in accordance with the manufacturer's specifications. Repair door.

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, Apr 2, 2024 · Original Source

1 - Inspection

Nov 9, 2023

Score 99

Official score: 99 · Understand This Area’s Scale

3 recorded violations

minorCode 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; Core; The bulk sugar container was not labeled. Containers storing foods that have been removed from their original packaging shall be labeled with the common name of the food. CDI- Sugar was labeled.

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

minorCode 4-901.11Equipment and utensils

Official Wording

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

Inspector’s Notes

4-901.11; Core; A clean towel was used to dry plates in the dish area. After cleaning and sanitizing; utensils shall be air dried and may not be cloth dried; cloths may be used for dry-polishing utensils that have been air dried. CDI- Education; employee stopped drying dishes.

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 6-201.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-201.11; Core; The water bracket on the floor that separates the dish area from the rest of the kitchen is chipped/ finish is coming off. Floors shall be smooth and easily cleanable. Repair boundary.; 6-501.12; Core; The ceiling vents in the women's bathroom have a buildup of dust and there is a buildup of dust debris on the floor between the ice machine and wall. The physical facilities shall be maintained clean. CDI - The floor was swept; vents were added to closing list for tonight.

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 9, 2023 · Original Source