Restaurant · Wake County, NC

Silk Bar And Lounge

10255 Chapel Hill Rd

Last inspected Oct 23, 2026 · View Map ↗ · Compare ↗

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Score 95

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Silk Bar And Lounge last inspected?: The most recent inspection on record was on Oct 23, 2026. The result listed by Wake County Environmental Services was “Score 95” (official score 95).
Were any violations recorded at the last inspection?: Yes: 7 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Jul 11, 2024 to Oct 23, 2026.
Has Silk Bar And Lounge ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Jul 11, 2024.

The Full Inspection History

4 inspections

1 - Inspection

Oct 23, 2026

Score 95

Official score: 95 · Understand This Area’s Scale

7 recorded violations

notedCode 2-201.11 (A)Permits, training, and postings

Official Wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s Notes

2-201.11 (A); (B); (C);and (E); Priority; No employee health policy was availalbe for review. The permit holder shall require food employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. CDI- provided educational material and employee illness action chart. No points taken today.

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 2-501.11Other

Official Wording

Procedures for responding to vomiting & diarrheal events

Inspector’s Notes

2-501.11; Priority Foundation; Policy not available for review. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees; consumers; food; and surfaces to vomitus or fecal matter. EHS sent policy and poster to PIC via email.

In Plain English

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

More about other finding

notedCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Observed raw shell eggs above milk and mayo. Observed thick ice on frozen chicken inside tall freezer. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy; chicken discarded.

In Plain English

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

More about other finding

notedCode 4-502.11(B)Equipment and utensils

Official Wording

Thermometers provided & accurate

Inspector’s Notes

4-502.11(B); Priority Foundation; Observed dial probe not calibrated when held under ice. Digital probe is not operable. Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. Thermometer calibrated.

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 6-202.15Pests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-202.15; Core; Observed broken and missing ceiling tiles inside women's restroom that will allow for rodents/pest to easily enter the building. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings; (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors. Replace ceiling tiles that are missing.

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

notedCode 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; Door hinge fell off the track( reach in cooler on the makeline). Equipment shall be maintained in a state of repair and condition that meets the requirements. Repair or replace equipment.

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 4-303.11Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-303.11; Priority Foundation; Soap not available for dishwashing at 3 comp sink. Observed a sanitizing wash and walk floor cleaner installed at the 3 sink. Manager stated that items are washed at thier permitted facility next door. Dish soap shall be available at all times. Cleaning agents that are used to clean EQUIPMENT and UTENSILS as specified under Part 4-6; shall be provided and available for use during all hours of operation. Soap obtained by the end of inspection.

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 23, 2026 · Original Source

1 - Inspection

Feb 18, 2026

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

6 recorded violations

notedCode 6-301.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.12; Priority Foundation; Paper towel not available at hand sinks -Paper towels ordered during inspection.. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual; disposable towels; Pf (B) A continuous towel system that supplies the user with a clean towel; Pf or (C) A heated-air hand drying device; Pf or (D) A hand drying device that employs an air-knife system that delivers high velocity; pressurized air at ambient temperatures.

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

Food in good condition; safe & unadulterated

Inspector’s Notes

3-101.11 3-101.11; Priority; Observed wilted lettuce in cold top station. Food shall be safe; unadulterated; and honestly presented- item discarded.

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Observed pan of raw burgers stored directly on top of packages of French fries and slaw. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.

In Plain English

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

More about other finding

notedCode 4-602.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11; Core; Observed black residue on grey panel inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.

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 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Observed no date marking for cooked chicken; cooked wings; open package of heavy cream and hot dogs. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items discarded.

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

majorCode 4-302.12Equipment and utensils

Official Wording

Thermometers provided & accurate

Inspector’s Notes

4-302.12; Priority Foundation; Food probe not available. A Food temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Obtain a thin probe thermometer.

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, Feb 18, 2026 · Original Source

1 - Inspection

Jun 17, 2025

Score 97

Official score: 97 · Understand This Area’s Scale

5 recorded violations

notedCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Observed raw shell eggs above bbq; mayo; chocolate syrup. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.

In Plain English

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

More about other finding

notedCode 4-501.114Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114; Priority; Observed quat sanitizer less than 200PPM. Quat sanitizer shall register 200-400PPM. They no longer have service with Ecolab. Manager will switch to mixing bleach for sanitizer. 4-601.11 (A); Priority Foundation; Observed heavily soil slicers and knives stored under prep sinks. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink. Remove all items that are not regularly used in this facility.

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 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Observed no date marking for cut tomatoes. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.

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 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; Observed one unlabeled chemical. 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- items labeled.

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

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; Observed soiled hand sinks and sticky residue on reach in handles. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean equipment.

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, Jun 17, 2025 · Original Source

1 - Inspection

Jul 11, 2024

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

5 recorded violations

criticalCode 2-201.11 (A)Permits, training, and postings

Official Wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s Notes

2-201.11 (A); (B); (C); and (E); Priority; No employee health policy was availalbe for review. The permit holder shall require food employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. CDI- provided educational material and employee illness action chart. No points taken today.

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

criticalCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Observed raw burger patties stored above raw shrimp in the freezer. Both foods were outside their original packages. Store raw animal foods according to final cook temperature and to prevent cross contamination with other food. Refer to educational storage poster. CDI-foods rearranged. No points taken today.

In Plain English

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

More about other finding

criticalCode 4-501.114Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114; Priority; Quat sanitizer in the three compartment sink measured near 0ppm. Bottle was nearly empty. Solution was also not very warm (<75F). A quaternary ammonium compound solution shall have a minimum temperature of 75F and have a concentration as specified under sec. 7 204.11 and as indicated by the manufacturer's use directions included in the labeling. Directions on label state a solution concentration of 150 - 400ppm. CDI- solution remade with fresh quat.

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

criticalCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Marinara sauce prepared on 6/20 was observed in the reach-in cooler. Coleslaw and cut tomato were without dates and PIC did not know the date of preparation. Ready-to-eat TCS foods shall be discarded if found in unmarked containers and kept no longer than 7 days in refrigeration. CDI- all foods voluntarily discarded. Date mark applicable foods and discard after 7 days. The day of preparation is day 1. ; 3-501.17; Priority Foundation; Cut tomato and coleslaw were observed without date marking stickers. PIC said both were prepared at least several days prior. Ready-to-eat TCS (time/temperature controlled for safety) foods shall be date marked if held longer than 24 hours in refrigeration. The day of preparation shall count as day 1. CDI- foods voluntarily discarded.

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

majorCode 4-302.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-302.14; Priority Foundation; No bleach testing paper was availalbe to test warewashing machine sanitizer concentration. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be 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

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