ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Tribeca Tavern last inspected?
The most recent inspection on record was on Oct 7, 2026. The result listed by Wake County Environmental Services was “Score 95.5” (official score 95.5).
Were any violations recorded at the last inspection?
Yes: 4 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 13, 2023 to Oct 7, 2026.
Has Tribeca Tavern 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 13, 2023.
3-401.11(A)(1); Priority; Salmon coming off the grill was observed with an internal temperature of 138F - 140F in the thickest portion. All other portions were well over 145F. Fish shall be cooked to 145F for 15 seconds. CDI- salmon placed back on the grill for an additional minute and achieved proper final cook temperature throughout. Educational moment with PIC and employee.
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.
3-501.18; Priority; Coffee rubbed pork belly from 9/28 was observed in the reach-in cooler. Ready-to-eat; TCS foods shall be discarded after 7 days in refrigeration. The day of preparation or opening from a commercial package shall count as day 1. CDI- item voluntarily discarded. Full points taken for repeat violations. Ensure all applicable foods are discarded within 7 days.
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.
4-501.11; Core; Exterior metal side panels of ice machine are broken and do not form a smooth edge. Equipment shall be kept in good repair. Repair/replace broken components so they are smooth and easily cleanable. No point taken
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.
6-501.11; Core; Ceiling tile near back exit door has holes in it. Physical facilities shall be kept in good repair. Repair tile.
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.
3-501.16 (A) (1); Priority; Grits in the hot box were holding between 111 and 114F. TCS foods shall be held hot at 135F or above. CDI - grits reheated in oven to 165F for continued hot holding. Ensure hot box is heated to acceptable range prior to storing foods in it. All other hot holding observed compliant. No points taken today.
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.
3-501.16(A)(2); Priority; Several TCS foods were observed above 41F including heavy cream; sweet potato; beans and bean burgers in the fliptop unit near grill. Maintain TCS foods in cold holding at 41F or less. CDI- items were relocated from makeline unit to walk-in cooler to rapidly chill. Some items were stacked too high under the fliptop lid to hold proper temp. Do not overstock foods above fill line of containers. Use lids and bagged ice to help keep foods cold if necessary. Full points taken for repeat violations.
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.
3-501.18; Priority; House-made pimento cheese dip from 6/21 was observed in the fliptop cooler. Ready-to-eat; TCS foods shall be discarded after 7 days in refrigeration. The day of preparation or opening from a commercial package shall count as day 1. CDI- item voluntarily discarded. All other foods were date marked within 7 days. Full points not taken.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15; Priority Foundation; Chicken salad cooling for almost 4 hours was observed in the fliptop unit at 51F. Quickly cool foods using methods such as open/vented shallow pans; large ice baths; rapid cooling equipment such as freezer/walk-in cooler and active stirring. Cold air must flow around product to remove the heat. CDI- chicken salad was placed in freezer to rapidly complete cooling. Do not use fliptop units to cool foods as they do not cool quickly enough.
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.
3-302.15; Core; Avocados on the makeline are cut with produce stickers still present on skin. 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. Wash fruits and vegetables prior to use and remove and stickers or wrappings. No point taken today.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.12 (A); Core; Styrofoam cup used as a scoop and left in cooked rice. In-use utensils in TCS food must be stored with handles above the food and top of the food container. Use appropriate dispensing utensils with handles and keep handles out of food. CDI- cup removed. Full point may be taken for repeat violations.
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.
4-903.11(B)(1); Core; Several pans were stacked wet on the clean equipment shelf. Dishes and equipment shall be placed in a self-draining position that allows air drying. CDI- pans separated for drying.
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.
4-601.11(A); Priority Foundation; Food residue was observed on several pans stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- pans removed for cleaning. This is a multiple repeat violation. Ensure pans are thoroughly scrubbed and pre-soaked if necessary to remove stuck on food debris and residue.
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.
3-501.16(A)(2); Priority; Several TCS foods were observed above 41F including milk; cheese and cut lettuce. Maintain TCS foods in cold holding at 41F or less. CDI- cheese and cut lettuce were relocated from makeline unit to walk-in cooler. These items were stacked too high under the fliptop lid. Milk and ranch dressing were in tall reach-in cooler that had been open for a while during restocking. Door was shut and ambient temperature read 38F. Full points may be taken for repeat violations.
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.
3-501.18; Priority; Anchovies opened on 11/13 and pimento cheese from 11/13 were observed in the walk-in and makeline cooler. Ready-to-eat TCS foods shall be discarded after 7 days in refrigeration. The day of preparation or opening from a commercial package shall count as day 1. CDI- items 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.
3-304.12 (A); Core; Plastic ramekin used as a scoop and left in chopped tomato and cucumber salad. In-use utensils in TCS food must be stored with handles above the food and top of the food container. Use appropriate dispensing utensils with handles and keep handles out of food. CDI- scoop removed. No point taken.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-501.14; Core; Dust accumulation observed on AC vents near dry storage area. Air curtain near back door has dust/debris accumulation. Clean ventilation equipment so it does not become a source of contamination.
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.
4-703.11(B); Priority; Dish machine was only achieving a utensil surface temperature of 152 - 155F. After being cleaned in a mechanical dish machine; equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a maximum temperature indicator. CDI- discontinued use of dish machine to sanitize. Three compartment sink filled with Quat sanitizer is to be used. Ensure dish machine is able to reach required temperature if used for sanitizing. Sanitizer was already prepared and tested to the correct concentration. 4-601.11(A); Priority Foundation; Food residue was observed on the deli slicer blade. Several pans stored as clean had food residue on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- pans removed for cleaning and slicer was cleaned during 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.
3-501.16(A)(2); Priority; Several TCS foods were observed above 41F including sirloin; cheese and raw chicken. Maintain TCS foods in cold holding at 41F or less. CDI- chicken was relocated to walk-in cooler from grill drawer since drawer wasn't closing properly. Drawer was fixed during inspection. Sirloin was voluntarily discarded and cheese was placed in walk-in cooler.
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.
Consumer advisory provided for raw/ undercooked foods
Inspector’s Notes
3-603.11 (B)(1)(2); Priority Foundation; Consumer advisory is missing the proper disclosure statement. Consumer Advisory Disclosures that are asterisked to a footnote shall state; * Items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients or may be cooked to order. Revise menus to reflect this wording. EHS will follow up on menu change. No point taken.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15; Priority Foundation; Trays of macaroni and cheese were cooling in the walk-in with tight aluminum lids. Quickly cool foods using methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- trays were opened and macaroni was stirred to cool faster. Full point taken for repeat violations.
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.
3-501.13 (E); Core; Thawed tuna still sealed in the ROP was observed in the grill cooler. Reduced oxygen packaged (ROP) fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. CDI- packs were cut open. No point taken today.
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.
4-501.11; Core; Grill cooler drawer handle is broken. Equipment shall be kept in good repair. Repair/replace broken handle or drawer.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-501.; Core; Warewashing machine needs detailed cleaning around doors and crevices. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. Increase cleaning frequency.
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.
5-205.15; Core; The back of the warewashing machine is leaking from the water connection. Maintain a plumbing system in good repair. Repair this leak and ensure plumbing is repaired according to law. No point taken 5-203.14; Priority; The backflow preventer is busted at the back of the warewashing machine. A backflow prevention device is required at this location. EHS to follow up on repair.
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.
6-501.12; Core; Floors under makeline equipment are soiled with debris and residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
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.
Required records available: shellstock tags; parasite destruction
Inspector’s Notes
3-402.11; Priority; The parasite destruction letter (for the salmon) is from 2019. Update records to reflect the current year. CDI - PIC to reach out to supplier and email EHC an updated parasite destruction letter.
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.
3-302.11; Priority; Raw chicken thighs stored above RTE carrots in a prep cooler on the cook line. Raw food shall be stored below RTE (ready-to-eat) food to prevent cross contamination. Store food according to final cook temperature. CDI - Food re-arranged.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Three scoops; two large metal bowls; a plate; and a ramekin stored as clean soiled with dried food and debris. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Items moved to be thoroughly 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15; Priority Foundation; Recently prepared chicken salad cooling in a deep container in the walk-in cooler. When cooling; use small/thin portions. TCS (Time/Temperature Control for Safety) foods shall be cooled using shallow containers (2-4 inch food depth). CDI - Education provided. Facility is cooling the cooked chicken to 41 F or below prior to adding additional ingredients needed for the chicken salad. Continue to cool the cooked chicken to 41 F or below prior to adding other ingredients. However; EHC recommends placing in smaller portions once all ingredients are combined together; for faster cooling.
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.
3-302.15; Core; Bunches of asparagus observed in a prepared container un-washed and with a rubber band intact (original packaging from the supplier). Raw 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. PIC removed container from the prep cooler. Rubber bands to be removed and asparagus to be washed in the prep sink.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
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; Walk-in cooler gaskets (both the main cooler and the beer cooler) soiled with accumulation and debris. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food 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.
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; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F. Refer to temperature chart above. TCS foods shall maintain 41 F or below. CDI - Foods holding 42-45 F moved to cool in the walk-in cooler; and foods above 45 F voluntarily discarded.
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.
3-501.18; Priority; Cooked brussels prepared on 6/13. Current date: 6/21. TCS foods shall be date marked on their prep/open date; and they shall be held for 7 days maximum. Brussels held past the 7-day hold. CDI - Brussels 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15; Priority Foundation; Recently prepared broccoli; cut tomato and lettuce cooling in prep coolers. Additionally; multiple foods prepared today cooling in the walk-in cooler stored in large portions with lids/plastic wrap shut tightly. When cooling TCS foods use rapid cooling equipment (walk-in cooler/freezer; blast chiller); small portions; and cover loosely or catty-corner lids to allow for air flow. Prep coolers are not designed to cool; but to maintain cold temperatures. CDI - Broccoli; cut tomato and lettuce moved to cool in the walk-in. Food to be placed in smaller portions; and wrap loosened/lids catty-cornered on foods already stored in the walk-in.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-501.111; Core; Flies present in kitchen. The premises shall be maintained free of insects; rodents; and other pests. Increase pest control measures.
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.
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; Cleaning needed in the following areas including; but not limited to: walk-in cooler and racks (both the main cooler and the beer cooler); blue racks where clean dishes and utensils are stored; cook line cooler gaskets; and walk-in cooler fan guards. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-304.11; Core; The AC unit is broken in the kitchen. 90 F ambient registered using EHS's calibrated thermometer on the cook line. Facility has been in consistent contact with technicians regarding this issue. They are awaiting arrival of the curb adapter. As of 6/20; it has yet to be delivered. Continue to stay in contact with management regarding this situation. Rooms shall be kept free of excessive heat.
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.
2-401.11; Core; An employee drink stored next to clean dishes. Employee drinks shall be located where the contamination of clean equipment and utensils is prevented. Drink re-located.
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.
4-501.114; Priority; Quat sanitizer at the 3-compartment sink registered 100 ppm when tested. Quat shall register 200-400 ppm. Solution too weak. CDI - Sanitizer vat emptied and to be re-filled with appropriate range of solution. ; 4-601.11 (A); Priority Foundation; Numerous dishes and utensils stored as clean soiled with food debris and sticky to the touch. Food contact surfaces and utensils shall be clean to sight and touch. CDI - All dishes moved to be thoroughly 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.
3-501.14; Priority; A container of shrimp and grits prepared at 12:00 pm (stored in a prep cooler) holding at 103 F. Two chucks of meatloaf prepared at 12:48 pm (stored in the walk-in cooler) holding at 90 F. TCS (Time/Temperature Control for Safety) foods shall cool from 135-70 F within 2 hours; and from 70-41 F within 4 hours; for a total of 6 hours to cool. Meatloaf and shrimp and grits did not meet cooling parameters. CDI - Foods voluntarily discarded.
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.
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; Numerous TCS (Time/Temperature Control for Safety) foods holding above 41 F. Refer to temperature chart above. TCS foods shall maintain 41 F or below. CDI - Foods holding 42-45 F moved to cool in the walk-in cooler; and foods above 45 F voluntarily discarded.
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.
3-501.18; Priority; A squeeze bottle of house-made Dijon cream prepared on 11/28; and two containers of house-made blue cheese dressing prepared on 12/6. Current date: 12/13. TCS foods shall be date marked on their prep/open date; and they shall be held for 7 days maximum. All foods held past 7-day hold. 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15; Priority Foundation; As mentioned above; shrimp and grits cooling in a prep cooler. When cooling TCS foods use rapid cooling equipment (walk-in cooler/freezer; blast chiller). Prep coolers are not designed to cool; but to maintain cold temperatures. CDI - Shrimp and grits voluntarily discarded due to not meeting cooling parameters; as outlined above.
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.
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; Extensive cleaning is needed in the following areas including; but not limited to: walk-in cooler gaskets and blue racks (both the main cooler and the beer cooler); walk-in cooler and beer cooler fan guards; tall reach-in freezer gasket; all blue racks where clean dishes and utensils are stored; the top of the dish machine; and all prep cooler gaskets; outsides; and insides on the cook line. Thorough cleaning is needed on shelving and exterior surfaces of equipment throughout; especially on the cook line. Clean all items/areas mentioned and 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.