Restaurant · Wake County, NC

The Capital Grille

4242 Six Forks Rd

Last inspected Oct 20, 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 The Capital Grille last inspected?: The most recent inspection on record was on Oct 20, 2026. The result listed by Wake County Environmental Services was “Score 97” (official score 97).
Were any violations recorded at the last inspection?: Yes: 6 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 5 inspections on record, from Feb 9, 2024 to Oct 20, 2026.
Has The Capital Grille ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Feb 9, 2024.

The Full Inspection History

5 inspections

1 - Inspection

Oct 20, 2026

Score 97

Official score: 97 · Understand This Area’s Scale

6 recorded violations

notedCode 3-304.12 In-Use UtensilsEquipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 In-Use Utensils; Between-Use Storage (C); Utensil was being stored in a food container with its handle directly touching the food. If utensils are stored in food containers; they shall have handles that are above the food in order to prevent potential contamination.

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

criticalCode 3-402.11 Parasite Destruction (P)Food source and labeling

Official Wording

Required records available: shellstock tags; parasite destruction

Inspector’s Notes

3-402.11 Parasite Destruction (P); Manager was not able to provide a parasite destruction letter for undercooked salmon being served. Undercooked being served shall have a letter from the supplier explaining that the food is either raised or frozen to prevent parasites. EHS returning in 3 days to ensure this is provided.

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 4-602.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11; Core; The interior of the ice machine had some soil buildup on the wall..Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil & residue. Make sure all accessible areas of the machine are hit during the weekly scheduled cleaning.

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) and (B) Time / Temperature Control for Safety FoodFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Spinach dip and cooked potatoes being held cold were found being held above 41F. Potentially hazardous food being held cold shall remain at 41F. CDI- Food was taken to new refrigeration to be cooled before a 4 hour period elapsed.

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 7-201.11 PChemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11 P; Container of butane was found being stored on a prep top unit with the top above food items. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- Butane was taken to a low area with no food or clean equipment around.

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 4-501.11 Good Repair and Proper Adjustment - Equipment (C)Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C); Both walk-in coolers have rusting/peeling shelving that should be replaced. Equipment shall be maintained in a state of good repair. Repair or replace shelving as needed.

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 20, 2026 · Original Source

1 - Inspection

Jan 8, 2026

Score 97

Official score: 97 · Understand This Area’s Scale

6 recorded violations

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Goat cheese on the prep top cooler was found holding at 50F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Cheese was taken to new closed refrigeration to be cooled before a 4 hour period elapsed.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.19 Time as a Public Health ControlOther

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19 Time as a Public Health Control; Two portions of potentially hazardous food being held on time as a public health control (TPHC) were found with no time markings. Potentially hazardous food being held on TPHC shall be marked with the time that indicates when the food was removed from temperature control and must be discarded. CDI- Food was marked with the time during the inspection. The majority of food held on TPHC today was properly time marked.

In Plain English

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

More about other finding

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; Metal pans and large plastic containers stored on the drying rack were stacked together while still wet...Cleaned equipment and utensils shall be stored in a self-draining position that allows for air drying. Air dry all equipment and utensils before stacking them 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

notedCode 4-501.12 Cutting Surfaces (C)Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.12 Cutting Surfaces (C); Cutting surface on the prep line has deep cuts and discoloration. Cutting surfaces with deep cuts and discoloration shall be resurfaced or replaced so that they can be effectively cleaned. 4-501.11 Good Repair and Proper Adjustment - Equipment (C); Smaller walk-in cooler has rust/peeling on the shelving. Equipment shall be maintained in a state of good repair. Repair or replace shelving as needed.

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) 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 (C); Walk-in cooler fans in one walk-in cooler have dust buildup and need to be cleaned. Non food contact surfaces shall be kept free of soil residue and other debris. Full points will be taken if this item repeated.

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); Ceiling around ceiling vent above the clean dishes area has dust accumulation. Physical facilities shall be cleaned at a frequency necessary to keep them clean.

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, Jan 8, 2026 · Original Source

1 - Inspection

Jul 23, 2025

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

5 recorded violations

majorCode 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf); Large container of utensils was being stored inside of the handwashing sink. A handwashing sink shall be used for no purposes other than handwashing; and shall be accessible at all times. CDI- Container was removed during the inspection.

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 date marking & disposition

Inspector’s Notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf); Bag of prep cooked chicken was opened and not dated inside of a reach in cooler. After being opened or prepared; ready-to-eat potentially hazardous food shall be dated to indicate when it must be discarded within a 7 day period. CDI- PIC voluntarily discarded food.

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 6-501.111 Controlling Pests (Pf)Pests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-501.111 Controlling Pests (Pf); A few live flies were observed inside of the establishment. The premises shall be maintained free of insects and other pests.

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 4-501.11 Good Repair and Proper Adjustment - Equipment (C)Cleaning 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

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 (C); Walk-in cooler fans in both walk-in coolers have dust buildup and need to be cleaned. Non food contact surfaces shall be kept free of soil residue and other debris.

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 23, 2025 · Original Source

1 - Inspection

Aug 13, 2024

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

6 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11; Core; The area under the lid hinge of the smaller ice machine was soiled with residue buildup...Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil & residue. Make sure all accessible areas of the machine are hit during the weekly scheduled cleaning.

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 3-501.16(A)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1) ; Priority; Bags of bisque and chowder being held hot in the hot box measured ~100F. CDI: Bags were placed in the steamer to reheat fully to 170F and measured 143F later in the inspection when the box had finally reached a proper holding temp. (Bags normally only need to be reheated to 135F since they are commercial.)...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F.

In Plain English

More about food kept at an unsafe temperature

minorCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Several towels were sitting on the cutting boards of the prep coolers on the line and some that were very wet were found on top of the dish machine...In-use wiping cloths used on counters & equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration according to EPA guidelines or manufacturer's instructions (150-400ppm for quaternary ammonium)

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 4-903.11(A)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(A); (B) and (D); Core; Metal pans and large plastic containers stored on the drying rack were stacked together while still wet...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all utensils before stacking them 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

minorCode 4-501.12Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.12; Core; The prep cutting boards are worn and the edges are flaking/peeling off...Cutting surfaces subject to scratching/scoring shall be resurfaced or discarded if they can no longer be effectively cleaned and sanitized. PIC says that new boards have already been ordered.; 4-502.11(A) and (C); Core; Plastic lids are cracked melted and some of the small metal pans are heavily dented...Utensils shall be maintained in good repair or be discarded/replaced.

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

majorCode 4-302.13Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-302.13; Priority Foundation; The PIC could not locate a utensil temperature measuring device for the recently converted (from chlorine) dish machine...In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. CDI: PIC ordered a lollipop thermometer from Amazon 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, Aug 13, 2024 · Original Source

1 - Inspection

Feb 9, 2024

Score 97

Official score: 97 · Understand This Area’s Scale

6 recorded violations

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; All potentially hazardous foods inside of the prep cooler at the beginning of the prep line were holding above 41F (see temperature chart). Potentially hazardous foods being held cold shall remain at 41F or below. CDI- All potentially hazardous food was taken to cool down before a 4 hour period elapsed. Do not store potentially hazardous food inside of this cooler until it is serviced.

In Plain English

More about food kept at an unsafe temperature

criticalCode 7-201.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11; Priority; Butane powered torch was being stored on a prep table. Poisonous or toxic materials shall be stored in a location where they cannot potentially contaminate food or clean equipment. CDI- Item was relocated.

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 2-303.11Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-303.11; Core; Employee was observed preparing food while wearing a bracelet. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.

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

minorCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Repeat; wet wiping cloths were found being stored on prep surfaces. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration. CDI- Wiping cloths were placed in sanitizer bucket.

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 4-903.11(A)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(A); (B) and (D); Core; Clean containers were found stacked closely together while wet. After being washed; rinsed; and sanitized; clean dishes shall be stored in a self draining position that allows for air drying. Full deductions may be taken if this item is repeated;

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; Large prep cooler is not currently holding food at 41F. PIC states there is an ongoing work order for this cooler. Prep bottom cooler has ripped gasket. Equipment shall be maintained in a state of good repair.

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 9, 2024 · Original Source