Restaurant · Wake County, NC

Vinnie's Steak House Tavern

7440 Six Forks Rd

Last inspected Oct 7, 2026 · View Map ↗ · Compare ↗

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Score 98

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

Quick Answers

When was Vinnie's Steak House Tavern last inspected?: The most recent inspection on record was on Oct 7, 2026. The result listed by Wake County Environmental Services was “Score 98” (official score 98).
Were any violations recorded at the last inspection?: Yes: 6 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 6 inspections on record, from Nov 28, 2023 to Oct 7, 2026.
Has Vinnie's Steak House Tavern ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Nov 28, 2023.

The Full Inspection History

6 inspections

1 - Inspection

Oct 7, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

6 recorded violations

notedCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; A damp wiping cloth was stored in the expo/wait staff area at the push-thru. Damp/wet wiping cloths shall be stored in sanitizer when not in use. CDI- The cloth was put in sanitizer.

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 4-203.12(B)Equipment and utensils

Official Wording

Thermometers provided & accurate

Inspector’s Notes

4-203.12(B); Priority Foundation; The thermometer in the clear door dessert cooler is broken. Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±3F in the intended range of use. CDI - Thermometer was replaced.

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; There is black residue in the crevices of the cutting board at one of the salad coolers. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.

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)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; Hanging fans; the inside of the standing ovens; and shelving/racks thorughout the kitchen has an accumulation of dust/debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. 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 5-501.111Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.111; Core; One of the lids is broken and hanging inside of the cardboard dumpster instead of forming a seal. Dumpsters shall be maintained in good repair. AND 5-501.114; Core; The drain plug is broken on the garbage dumpster. Drains in dumpsters shall have drain plugs in place. Have your landlord contact your waste management company for a replacement.

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

notedCode 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core; The ceiling vents/ducts by the cookline have a buildup of dust and debris in the kitchen - one of the ceiling vents by the cookline is partially detached. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in 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, Oct 7, 2026 · Original Source

1 - Inspection

Jan 6, 2026

Score 97

Official score: 97 · Understand This Area’s Scale

6 recorded violations

notedCode 3-302.11 (A)(2)Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11 (A)(2); Priority; Raw shelled eggs were stored on the shelf above produce and sauces in one of the three door coolers. Raw animal foods and by-products shall be separated from each other such as eggs; beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. CDI- Raw shelled eggs were moved to the bottom of the dessert cooler.

In Plain English

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

More about other finding

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

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2); Priority; Homemade bleu cheese; ranch; Caesar salad dressings; and bleu cheese crumbles temped between 44-46F in the top section of dressing cooler. Maintain TCS foods in cold holding at 41F or less. CDI- Salad dressings will be held on time since they start out below 41F until cooler is repaired.

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 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; A spray bottle of degreaser was not labeled. Label working containers of toxic materials such as cleaners and sanitizers. CDI- Degreaser was voluntarily discarded.

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 6-501.112Pests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-501.112; Core; Dead bugs are in several of the light shields in the kitchen. Dead/trapped insects/pests shall be removed at a frequency to prevent the harborage and attraction of other insects/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

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; Hanging fans; small blue and black fans; and shelving thorughout the kitchen has an accumulation of dust. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. 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 5-205.15Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-205.15; Core; The hot water side of the faucet leaks when turned on. Maintain a plumbing system in good repair. Repair handle on hot water side of the 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

Official record from Wake County Environmental Services, Jan 6, 2026 · Original Source

1 - Inspection

Jun 5, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

6 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; The main three door cooler has a torn gasket. Maintain equipment in good repair. Replace gasket.

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 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; Disposable cups stored in two bulk containers being used as scoops. A fork was lying on the wasabi and spoons were lying on the pickled giner. During pauses in food preparation or dispensing; utensils shall be stored in the food with their handles above the top of the food and the container. CDI- Disposable cups were discarded; fork and spoons dug into foods.

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 3-501.13 (E )Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13 (E ); Core; Packages of thawed tuna in vacuum sealed packages that stated remove prior to thawing were still intact. Reduced oxygen packaged 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. Either remove tuna from packaging; puncture packaging or cut a slit in the packaging to introduce oxygen to the thawing process.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-307.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-307.11; A container of chopped cucumbers was stored directly on chopped cucumbers. Food shall be protected from all sources of contamination. CDI- Top layer of chopped cucumbers removed and parchment paper placed between container and food.

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 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; Hanging fans; small blue fan; the base of the slicer; and shelving thorughout the kitchen has an accumulation of dust. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these items more frequently. ***Consider bagging slicer that is not in use so that it is easier to keep it 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

notedCode 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core; The electrical outlet by the fliptop coolers has a buildup of dust; the ceiling vents/ducts by the cookline have a buildup of dust; and there is debris in the light shields in the baking and salad prep areas of the kitchen. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in 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, Jun 5, 2025 · Original Source

1 - Inspection

Feb 25, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

1 recorded violation

notedCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Gouda cheese potatoes in reach-in cooler with prep date of (2/13); cooked potatoes found in refrigerated drawer and in walk-in cooler with prep date of (2/12); and cooked collard greens in refrigerated drawer with a prep date of (2/15). Manager stated that this item is typically prepared weekly. A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. CDI- All foods were voluntarily discarded during the inspection.

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

Official record from Wake County Environmental Services, Feb 25, 2025 · Original Source

1 - Inspection

Oct 29, 2024

Score 99

Official score: 99 · Understand This Area’s Scale

3 recorded violations

notedCode 2-401.11Employee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

2-401.11; Core; Employee beverages found stored on top shelf of salad prep cooler; above clean multi-use utensils. An employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. CDI- Employee beverages were relocated without being prompted.

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 3-501.13Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13; Priority Foundation; 1)Original packages of vacuum sealed raw tuna found thawing on prep sink and in reach-in cooler. Reduced oxygen packaged fish indicating that it shall be kept frozen shall be removed from the reduced oxygen environment prior to thawing. 2)Same packages of vacuum sealed raw tuna found thawing in a container of standing water on the drainboard of prep sink. Temperature control for safety (TCS) foods shall be thawed under refrigeration; completely submerged under running water with water temperature below 70F; or as part of the cooking process. CDI- Food was relocated to the reach-in cooler and packages were cut open during the inspection.

In Plain English

More about food kept at an unsafe temperature

notedCode 4-901.11Equipment and utensils

Official Wording

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

Inspector’s Notes

4-901.11; Core; Employee at warewashing area was observed towel-drying clean dishes. After cleaning and sanitizing; equipment and utensils may not be cloth dried. Ensure clean dishes are allowed to air dry.

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 29, 2024 · Original Source

1 - Inspection

Nov 28, 2023

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

4 recorded violations

criticalCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Gouda cheese potatoes in reach-in cooler with prep date of (11/17) found holding for longer than 7 days in refrigeration. Manager stated that this item is typically prepared weekly. A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. Do not hold TCS foods for longer than 7 days. *This violation has been noted on the last three routine inspections. Full points deducted.

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 3-304.13Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-304.13; Core; Observed a small amount of cooked asparagus in direct contact with absorbent towel in a container in the refrigerated drawer on the line. Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. Do not store cooked asparagus in direct contact with linen. EHS recommended using perforated pans for this purpose.

In Plain English

More about food not protected from contamination

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; Faucet at prep sink is leaking when water is turned on and source of leak is being held together with tape. Equipment shall be maintained in a state of good repair and condition. Repair this leak.

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 5-501.113Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.113; Core; Outside shared cardboard receptacle with both top lids bent inwards and no longer securely fitting. Receptacles and waste handling units for refuse; recyclables; and returnables shall be kept covered with tight-fitting lids or doors if kept outside of the food establishment. Contact property management to have this receptacle replaced or repaired.

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, Nov 28, 2023 · Original Source