1 - Inspection
Oct 30, 2026
Score 100
Official score: 100 · Understand This Area’s Scale
0 recorded violations
No violations recorded in this inspection.
Official record from Wake County Environmental Services, Oct 30, 2026 · Original Source
Restaurant · Wake County, NC
Vinos Finos Y Picadas
8450 Honeycutt Rd
Last inspected Oct 30, 2026 · View Map ↗ · Compare ↗
Score 100
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Vinos Finos Y Picadas last inspected?
- The most recent inspection on record was on Oct 30, 2026. The result listed by Wake County Environmental Services was “Score 100” (official score 100).
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 7 inspections on record, from Feb 2, 2024 to Oct 30, 2026.
- Has Vinos Finos Y Picadas 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 2, 2024.
The Full Inspection History
7 inspections1 - Inspection
Apr 10, 2026
Score 99.5
Official score: 99.5 · Understand This Area’s Scale
3 recorded violations
notedCode 2-401.11 (A)Employee health and hygiene
Official Wording
Proper eating; tasting; drinking or tobacco use
Inspector’s Notes
2-401.11 (A); Core; An employee's drink was stored on a shelf above the table where food prep was occurring. Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI- The drink was moved to the bottom shelf.
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 issuesnotedCode 4-501.14Cleaning and sanitizing
Official Wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-501.14; Core; The inside of the sprayer has a buildup of residue. Warewashing equipment; including 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. CDI- The inside of the sprayer at the 3 compartment sink was 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.
More about cleaning or sanitizing problemsnotedCode 4-601.11(C )Cleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11(C ); Core; The inside of the oven has a buildup of black residue. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean the inside of the oven 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 problemsOfficial record from Wake County Environmental Services, Apr 10, 2026 · Original Source
1 - Inspection
Oct 16, 2025
Score 100
Official score: 100 · Understand This Area’s Scale
0 recorded violations
No violations recorded in this inspection.
Official record from Wake County Environmental Services, Oct 16, 2025 · Original Source
1 - Inspection
Jun 26, 2025
Score 99
Official score: 99 · Understand This Area’s Scale
3 recorded violations
notedCode 5-205.11 (B)Handwashing
Official Wording
Handwashing sinks supplied & accessible
Inspector’s Notes
5-205.11 (B); Priority Foundation; Ice was dumped into the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- PIC educated employee about proper use without prompting from inspector.
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.
More about handwashing problemsnotedCode 3-304.14Cleaning and sanitizing
Official Wording
Wiping cloths: properly used & stored
Inspector’s Notes
3-304.14; Core; Wiping cloths were stored in quat solution that tested below 100 ppm. In-use wiping cloths shall be held in a chemical sanitizer solution at the proper concentration (150-400ppm for quaternary ammonium). CDI- Sanitizer remade and tested at 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.
More about cleaning or sanitizing problemsnotedCode 6-201.16 (A)Cleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-201.16 (A); Core; One of the light panels has holes in it. Wall and ceiling covering materials shall be attached so that they are easily cleanable. Replace light panel or remove if light rods are shatter proof. 6-501.11; Core; Some of the ceiling tiles; ceiling vents and light panels are dusty. 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. Clean the floors; walls and ceilings on a 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 problemsOfficial record from Wake County Environmental Services, Jun 26, 2025 · Original Source
1 - Inspection
Feb 27, 2025
Score 98.5
Official score: 98.5 · Understand This Area’s Scale
3 recorded violations
notedCode 3-501.14Food temperature
Official Wording
Proper cooling time & temperatures
Inspector’s Notes
3-501.14; Priority; Batch of rice was cooked and removed from oven around 2:40p and placed at expo area. At 4:40p; the temperature of the rice measured 84F-85F. Time/Temperature Control for Safety (TCS) foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours. CDI- Rice was voluntarily discarded. See cooling methods (Item #33).
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 temperaturenotedCode 3-501.15Food temperature
Official Wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15; Priority Foundation; Batch of rice was left to cool at room temperature for 2 hours. When cooling hot foods; use any of the following methods: shallow containers with 2 to 4 inch food depth; reduction in food quantity; use of rapid cooling equipment (such as ice wands/paddles); use of ice-water baths with ice-water at level of food in containers and frequent stirring of food and/or cooling in walk-in cooler or freezer. Remember that hot foods must cool rapidly from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F or less within 4 additional hours. Use calibrated metal stemmed food thermometer to ensure proper cool down. Once foods have cooled to 41 degrees F or less; they may be transferred to large containers and tightly covered. CDI- Cooling methods were reviewed with the PIC and rice was 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.
More about food kept at an unsafe temperaturenotedCode 3-304.12Equipment and utensils
Official Wording
In-use utensils: properly stored
Inspector’s Notes
3-304.12; Core; In-use knife found on magnetic strip where clean utensils are stored. During pauses; utensils shall be stored on a clean portion of the food preparation table or cooking equipment. CDI- Knife was taken to warewashing area to be cleaned and sanitized during the inspection.
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 issuesOfficial record from Wake County Environmental Services, Feb 27, 2025 · Original Source
1 - Inspection
Oct 25, 2024
Score 99.5
Official score: 99.5 · Understand This Area’s Scale
3 recorded violations
majorCode 3-603.11Food temperature
Official Wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s Notes
3-603.11; Priority Foundation; Consumer Advisory on the printed menu is not correct. (1)Asterisks are attached to chicken items denoting that these items may be offered undercooked but from further discussion; PIC stated that chicken is always served fully cooked regardless if customer requests undercooked chicken. (2)The disclosure is missing for the consumer advisory statement. Asterisks are present for beef and salmon but statement (These items may be served undercooked or may be cooked to order) is missing. Facility has correct reminder statement (Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk for foodborne illness). If an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in ready-to-eat form or as an ingredient in another ready-to-eat food; the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder. VR- EHS will return by next Friday (11/1) to verify that the menu has been corrected.
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 temperaturenotedCode 3-501.13Food temperature
Official Wording
Approved thawing methods used
Inspector’s Notes
3-501.13 ; Core; A few unopened packages of ROP fish were thawing in the reach-in cooler and were still frozen. Reduced oxygen packaged fish indicating that it shall be kept frozen shall be removed from the reduced oxygen environment prior to thawing under refrigeration or immediately upon completion of its thawing. CDI- Education given and packages opened.
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 temperaturenotedCode 4-101.17Cleaning and sanitizing
Official Wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
4-101.17; Core; Wooden boards observed on shelving above prep cooler. When asked; PIC stated that these wooden boards are used for direct food contact (charcuterie). Wooden cutting boards have minor cracks toward edges due to continued dishwasher use. Wood and wood wicker may not be used as a food-contact surface. CDI- PIC agreed to discontinue using the wooden boards and will be obtaining approved boards for charcuterie.
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 problemsOfficial record from Wake County Environmental Services, Oct 25, 2024 · Original Source
1 - Inspection
Feb 2, 2024
Score 99.5
Official score: 99.5 · Understand This Area’s Scale
2 recorded violations
minorCode 3-302.12Food source and labeling
Official Wording
Food properly labeled: original container
Inspector’s Notes
3-302.12; Core; One plastic container of sugar was not labeled but was able to be identified...Containers of foods that are not immediately recognizable shall be labeled with the common name of the food. CDI: Container labeled.
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 problemsminorCode 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; The shelf above containers of cleaned utensils in the dish corner has black residue buildup. The shelves above the 3 comp sink are beginning to rust and collect residue from drying utensils...Cleaned equipment and utensils shall be stored in a clean; dry location where they are not exposed to splash; dust; or other contamination. Clean these shelves.
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 issuesOfficial record from Wake County Environmental Services, Feb 2, 2024 · Original Source