ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Vicino's Pizza last inspected?
The most recent inspection on record was on Oct 13, 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 Feb 8, 2024 to Oct 13, 2026.
Has Vicino's Pizza ever been closed by the health department?
No closure appears in the 7 inspection records we hold for this business. The earliest is dated Feb 8, 2024.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Ice chute on soda machine was soiled with black residues on interior. Ice makers and beverage dispensers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice chute 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.
notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official Wording
Proper date marking & disposition
Inspector’s Notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Container of prepared lasagna within tall freezer was not labeled with the date of preparation. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: Label added for lasagna preparation date 10/8/2026.
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.
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) Temperature controlled for safety foods stored within walk-in coolers were maintained above 41F. Ambient air of left cooler was 42F. Ambient of right cooler was 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Walk-in cooler ambient air was adjusted by PIC and ambient air temperature registered at 37F in both walk-in coolers. Food was allowed to cool down in properly maintained cooler to 41F.
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.
notedCode 3-501.15 Cooling Methods (Pf) Tomato sauce was in cooling in deep container with a tight-fitting lid in right walk-in cooler. Pasta was cooling in a deep container with a tight-fitting lid in the left walk-in cooler. Cooling shall be accomplished using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pansFood temperature
Official Wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15 Cooling Methods (Pf) Tomato sauce was in cooling in deep container with a tight-fitting lid in right walk-in cooler. Pasta was cooling in a deep container with a tight-fitting lid in the left walk-in cooler. Cooling shall be accomplished using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; separating food into smaller/thinner portions; using rapid cooling equipment; stirring the food in a container placed in an ice bath; using containers that facilitate heat transfer; adding ice as an ingredient; or other effective means. CDI: Lid was opened to allow for better heat exchange and ice was added to assist with 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.
notedCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official Wording
Wiping cloths: properly used & stored
Inspector’s Notes
3-304.14 Wiping Cloths; Use Limitations (C) Chlorine sanitizing solution within wiping cloth bucket had a concentration below 50 PPM. Chlorine sanitizing solution shall have a concentration of 50-200 PPM. Ensure chlorine sanitizer has a concentration of 50-200 PPM.
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.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.12 Cleaning; Frequency and Restrictions (C) Flooring underneath equipment was soiled. Walls and trimming in back kitchen were soiled with food debris and dust. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean items listed. Repeat; half-points deducted due to noted improvements and repair of items from previous 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.
notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official Wording
Proper date marking & disposition
Inspector’s Notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) One gallon of milk was not labeled with the date of opening. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: Label added.
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.
notedCode 3-305.11 Store food in a cleanContamination
Official Wording
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Container of chicken wings was stored on the floor under shelving in walk-in cooler. CDI: Wings moved above floor.
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.
4-501.11 Maintain equipment in good repair. Wire racks within walk-in cooler were rusted. Equipment shall be maintained in good repair. Repair items listed.
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.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.12 Cleaning; Frequency and Restrictions (C) Wall next to the dry storage rack was soiled with food debris. Flooring underneath equipment was soiled. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean items listed. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Trimming on wall next to dry storage rack was torn. Physical facilities shall be maintained in a state of good repair. Repair items listed.
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.
notedCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official Wording
Wiping cloths: properly used & stored
Inspector’s Notes
3-304.14 Wiping Cloths; Use Limitations (C) Chlorine sanitizing solution within wiping cloth bucket had a concentration below 50 PPM. Chlorine sanitizing solution shall have a concentration of 50-200 PPM. Ensure chlorine sanitizer has a concentration of 50-200 PPM.
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.
4-501.11 Maintain equipment in good repair. Wire racks within walk-in cooler were rusted. Gaskets on prep cooler were torn. Equipment shall be maintained in good repair. Repair items listed.
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.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.12 Cleaning; Frequency and Restrictions (C) Wall next to the dry storage rack was soiled with food debris. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Light within right walk-in cooler was inoperable. Trimming on wall next to dry storage rack was torn. Physical facilities shall be maintained in a state of good repair. Repair items listed.
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.
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) Temperature controlled for safety foods stored within left walk-in cooler were maintained above 41F. Ambient air of cooler was 43-46F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Walk-in cooler ambient air was adjusted by PIC and ambient air temperature registered at 37F. Food was allowed to cool down in properly maintained cooler to 41F.
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.
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 shelving was soiled with dust and food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean shelves in walk-in cooler.
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; Tomato sauce was cooling in a deep container with a tight-fitting lid in the second walk-in cooler. Cooling shall be accomplished using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; separating food into smaller/thinner portions; using rapid cooling equipment; stirring the food in a container placed in an ice bath; using containers that facilitate heat transfer; adding ice as an ingredient; or other effective means. CDI: Lid was opened to allow for better heat exchange and ice was added to assist with cooling. EHS suggested use of cooling wands for rapid 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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15; Priority Foundation; Tomato sauce was cooling in a deep container with a tight-fitting lid in the second walk-in cooler. Cooling shall be accomplished using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; separating food into smaller/thinner portions; using rapid cooling equipment; stirring the food in a container placed in an ice bath; using containers that facilitate heat transfer; adding ice as an ingredient; or other effective means. CDI - Lid was opened to allow for better heat exchange and ice was added to assist with 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.
5-501.115; Core; Observed some garbage bags and boxes outside of the dumpsters inside the shared dumpster enclosure. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items and clean. Work with neighbors to ensure dumpster enclosure is maintained clean.
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.