Restaurant · Wake County, NC

Stewart's Bistro

3652 Rogers Rd

Last inspected Oct 19, 2026 · View Map ↗ · Compare ↗

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Score 99

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

Quick Answers

When was Stewart's Bistro last inspected?: The most recent inspection on record was on Oct 19, 2026. The result listed by Wake County Environmental Services was “Score 99” (official score 99).
Were any violations recorded at the last inspection?: Yes: 3 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 15, 2023 to Oct 19, 2026.
Has Stewart's Bistro 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 15, 2023.

The Full Inspection History

7 inspections

1 - Inspection

Oct 19, 2026

Score 99

Official score: 99 · Understand This Area’s Scale

3 recorded violations

notedCode 3-304.14: CoreCleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14: Core; Sanitizer buckets found with a concentration close to 0ppm. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in sanitizer at the appropriate concentration. EHS verified concentration dispensing from 3-compartment sink was 200ppm when tested with facility's test strips. CDI- Sanitizer buckets were replenished with new 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 3-302.15Other

Official Wording

Washing fruits & vegetables

Inspector’s Notes

3-302.15; Core; Raw potatoes were being prepped directly from box without prior washing. Potatoes are not prewashed. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in ready-to-eat form. Wash produce in designated prep sink before beginning prep; not after.

In Plain English

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

More about other finding

notedCode 4-402.11Cleaning 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

Official record from Wake County Environmental Services, Oct 19, 2026 · Original Source

1 - Inspection

Feb 23, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

4 recorded violations

notedCode 3-501.13Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13; Priority Foundation; Hermetically sealed container of soup found thawing on top of oven. When asked; PIC stated that it was placed here around 7am (~2.5 hours prior). Temperature control for safety (TCS) foods shall be thawed under refrigeration; completely submerged under cold running water with water temperature below 70F; or as part of the cooking process. CDI- Soup was heated in pot upon request.

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 3-305.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11; Core; Bucket of flour was placed on the floor and used as a shelf to store a bucket of water while raw potatoes were being prepped. Food shall be protected from contamination by storing the food: in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 15 cm (6 inches) above the floor. Keep food off of the floor. CDI- Bucket of flour was placed on bottom portion of prep table.

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 3-302.15Other

Official Wording

Washing fruits & vegetables

Inspector’s Notes

In Plain English

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

More about other finding

notedCode 4-402.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-402.11; Core; Handwashing sink closest to the warewashing area is 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 this sink to the wall. 4-101.19; Core; Partition between wire shelving and prep table holding waffle makers is made of cardboard. PIC stated that the cardboard is changed at least every week and more often if needed. Nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be corrosion-resistant; nonabsorbent; and smooth. Remove partition or replace with material that is smooth and easily cleanable.

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 23, 2026 · Original Source

1 - Inspection

Oct 29, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

3 recorded violations

notedCode 3-301.11Employee health and hygiene

Official Wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s Notes

3-301.11; Priority; At the end of the inspection; EHS observed employee at expo area package a cinnamon bun for a to go order with her bare hands. Except when washing fruits and vegetables; food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. CDI- Employee was notified of requirement; food was voluntarily discarded; and hands were washed. EHS educated PIC on the importance of restricting bare hand contact with ready-to-eat foods and the importance of using utensils. PIC agreed to re-educate all kitchen employees.

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 issues

notedCode 3-501.17/3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17/3-501.18; Priority Foundation; Container of mac and cheese in the prep cooler observed with a date label of (10/19-10/26). Mac and cheese is being held for longer than 7 days and the date label is giving the shelf life of this product 8 days instead of 7 days. Remaining product should have been discarded at the end of day on (10/25). Refrigerated; ready-to- eat; time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded. The day of preparation shall be counted as Day 1 and must be discarded within 7 days. CDI- Product was 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

notedCode 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; Priority; HEFTY container has bottom lined with parchment paper and is being used to store croissants with product contacting sides of container. This HEFTY container is not approved for direct food contact. Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors; odors; or tastes to food and under normal use conditions shall be safe; durable; corrosion-resistant; and nonabsorbent; and sufficient in weight and thickness to withstand repeated warewashing. Either line entire container with parchment paper or use approved containers for direct food contact. CDI- Container was lined during the 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 29, 2025 · Original Source

1 - Inspection

Feb 11, 2025

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

2 recorded violations

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 fan guards on the evaporator in the walk-in cooler and walk-in freezer have a buildup of dust and the ceiling of the microwave has food debris on it. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a buildup of soil residues. 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 problems

notedCode 6-403.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-403.11; Core; An employee's bottle of water was stored by the tabletop steam unit. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI- The water bottle was moved to a lower 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, Feb 11, 2025 · Original Source

1 - Inspection

Aug 14, 2024

Score 98

Official score: 98 · Understand This Area’s Scale

5 recorded violations

minorCode 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; Core; A small container of powdered sugar was not labeled. Containers storing food/food ingredients that have been removed from their original packaging shall be labeled with the common name of the food. Ensure labels are on bulk storage containers of unpackaged food/food ingredients.

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 6-501.112Pests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-501.112; Core; There are dead bugs in the light shields in the men's bathroom and in the back of the kitchen. Dead insects and other pests shall be removed frequently enough from the premises to prevent their accumulation; decomposition or the attraction of other pests. Clean out the light shields.

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

minorCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; The handle of the scoop is buried in the bulk sugar container. Utensils may be stored in containers as long as the handle is above the food. Ensure the handle is above the food.

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 5-501.114Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.114; Core; There is a hole in the drain plug on the recycling dumpster making it ineffective. Dumpsters with drains are required to have a drain plug. Inform your landlord that the drain plug needs replacing on this dumpster.

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

minorCode 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; There is ice buildup on the floor of the walk-in freezer. The physical facilities shall be maintained clean. Clean the floors; walls and ceilings on a frequent basis.

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, Aug 14, 2024 · Original Source

1 - Inspection

Mar 12, 2024

Score 97

Official score: 97 · Understand This Area’s Scale

4 recorded violations

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

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A); Core; The kitchen manager's food protection manager certification expired 8/2023 and none of the other certified managers are on site. The person in charge shall be certified as a food protection manager. CDI- Other managers are certified food protection managers.

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

majorCode 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; Spray bottles of Windex and sanitizer were not labeled. Working containers used for storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be labeled with the common name of the material. CDI - Spray bottles were 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

minorCode 5-205.15Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-205.15; Core; The hot water handle of the faucet does not completely turn off so hot water continuously drips from the faucet. Plumbing systems shall be maintained in good repair. Repair faucet.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

minorCode 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 shield and the ceiling vent needs dusting in the men's bathroom; the ceiling vent at the entry/exit swinging door needs dusting and there is debris in the light shield over the dish machine. The physical facilities shall be kept clean. Clean the floors; walls and ceilings on a more frequent basis.

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 15, 2023

Score 99

Official score: 99 · Understand This Area’s Scale

3 recorded violations

minorCode 4-901.11Equipment and utensils

Official Wording

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

Inspector’s Notes

4-901.11; Core; Dishes were being dried with a cloth. Equipment/utensils (dishes) may not be cloth dried except when utensils have been air-dried and a clean cloth is used for dry-polishing. Do not dry dishes/utensils with a cloth.

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)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; The fan guards on the evaporator in the walk-in cooler have a buildup of dust; the heat lamp shades have a buildup of oil on them; and the ceiling of the microwave has food debris on it. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a buildup of soil residues. 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 problems

minorCode 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 shield and the ceiling vent needs dusting in the men's room; the women's light shield and vent have slight amounts. The physical facilities shall be maintained clean. Clean the floors; walls and ceilings on a frequent basis. ; 6-201.11; Core; The baseboard on at the edge of the wall by the cookline and prep sinks is missing. Floors; walls and ceilings shall remain smooth and easily cleanable. Replace baseboard.

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 15, 2023 · Original Source