Restaurant · Wake County, NC

The Pickled Onion

10750 Wakefield Commons Dr

Last inspected Oct 15, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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

Quick Answers

When was The Pickled Onion last inspected?: The most recent inspection on record was on Oct 15, 2026. The result listed by Wake County Environmental Services was “Score 98.5” (official score 98.5).
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 Dec 5, 2023 to Oct 15, 2026.
Has The Pickled Onion ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Dec 5, 2023.

The Full Inspection History

7 inspections

1 - Inspection

Oct 15, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

notedCode 3-501.16 (A)(2)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2); Priority; EHS took temperatures in one prep cooler on the makeline (both top and bottom portions) and TCS food was holding between 44F-45F. It was suspected that the unit was in a defrost cycle for an unknown amount of time. 30 minutes later; EHS took temperatures of TCS foods and confirmed ambient air temperature of unit- TCS foods measured 41F and ambient air temperature of unit measured 40F. Except during preparation; cooking; or cooling; or when TPHC is used; TCS food shall be maintained at 41F or less. CDI- TCS foods cooled back down below 41F. PIC agreed to call refrigeration technician to service this unit and adjust the defrost cycle.

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 4-903.11(A)(B) and (D)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(A)(B) and (D); Core; Several knives deemed clean found stored in a container of sanitizer for long-term storage. Equipment and utensils shall be stored in a clean; dry location. CDI- Knives were taken to the warewashing area to be re-cleaned; sanitized; and put away.

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 15, 2026 · Original Source

1 - Inspection

Feb 16, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Components of table-mounted slicer were not clean. A few knives stored as clean still had visible food residue present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- All items were taken to the warewashing area to be cleaned and sanitized. 4-501.114; Priority; Sanitizer concentration in dish machine tested at 0ppm chlorine. PIC stated that verifying the concentration of the dish machine is on a daily checklist and tested within concentration this morning. Chlorine sanitizer shall maintain a concentration between 50-200ppm. CDI- Bulk concentrate solution was replaced and machine was primed. Solution is now dispensing at 200ppm chlorine.

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 4-903.11 (A) & (C)Equipment and utensils

Official Wording

Single-use & single-service articles: properly stored & used

Inspector’s Notes

4-903.11 (A) & (C); Core; Styrofoam to-go containers found stored out of packaging in areas where contamination can occur. Styrofoam bowls stored directly in contact with exposed pipe near dry storage rack. Styrofoam box containers stored directly in contact with canned goods on lower shelving of prep table. Single-service and single-use articles shall be stored as specified under (A) of this section and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

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 16, 2026 · Original Source

1 - Inspection

Oct 9, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

notedCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Black bean burgers in prep cooler observed with a datemark of (10/1) and mediterranean mix containing TCS foods in another prep cooler found with a datemark of (9/30). Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation or opening if held at 41F or below). Remember that the prep date is Day 1. CDI- These foods were 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 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13; Core; Cleaning is needed on refrigeration gaskets to remove the accumulated residue. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean gaskets 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, Oct 9, 2025 · Original Source

1 - Inspection

Feb 26, 2025

Score 99

Official score: 99 · Understand This Area’s Scale

2 recorded violations

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; Two of the fryer baskets have wiring that have separated and are poking out in various directions. Maintain equipment in good repair. CDI- Baskets were voluntarily discarded.

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)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (B) and (C); Core; The left side of the oven has a buildup of burnt on residue; the top portion of the standing ovens has a buildup of black residue and the fan guards in the walk-in cooler have a buildup of dust on them. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a buildup of soil residues.

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

1 - Inspection

Sep 3, 2024

Score 99

Official score: 99 · Understand This Area’s Scale

2 recorded violations

criticalCode 5-402.11Water, plumbing, and sewage

Official Wording

Sewage & wastewater properly disposed

Inspector’s Notes

5-402.11; Priority; One of the discharge pipes from the beverage machines is resting in the floor drain. A direct connection may not exist between the discharge pipe and a drain originating from equipment in which food/drink is placed. A verification visit will be made no later than Friday September 6; 2024; to ensure there is an air gap between the discharge pipe and floor drain.

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 5-501.114Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.114; Core; The garbage dumpster is missing its drain plug. Dumpsters with drains are required to have drain plugs. Request a drain plug from your waste management company. ; 5-501.111; Core; The recycling dumpster is rusting and holes are beginning to form. Dumpsters shall be maintained in good repair. Have your landlord request a new 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

Official record from Wake County Environmental Services, Sep 3, 2024 · Original Source

1 - Inspection

Mar 19, 2024

Score 98

Official score: 98 · Understand This Area’s Scale

4 recorded violations

Official record from Wake County Environmental Services, Mar 19, 2024 · Original Source

1 - Inspection

Dec 5, 2023

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

1 recorded violation

majorCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Pasta found cooling at 55F tightly wrapped; sealed in plastic bags. Cooling shall be done through stirring the food; allowing air flow for heat transfer or adding ice as an ingredient. CDI: Employee removed pasta from baggies to facilitate cooling.