ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Wakefield Tavern last inspected?
The most recent inspection on record was on Oct 28, 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?
6 inspections on record, from Jan 5, 2024 to Oct 28, 2026.
Has Wakefield 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 Jan 5, 2024.
3-302.11 (A)(4); Core; Food in the tall reach-in cooler found stored without lids and food was not actively cooling. Except when the food is being cooled; store food in packages; covered containers; or wrappings. CDI- Food containers were covered.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.18; Priority; Housemade blue cheese dressing found with a prep date of (10/18) in the walk-in cooler. Chicken wings found with a prep date of (10/20) in one prep cooler and in another prep cooler; cooked pasta with a prep date of (10/20). 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.
Toxic substances properly identified stored & used
Inspector’s Notes
7-102.11; Priority Foundation; Label was missing on spray bottle of degreaser. Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI- Bottle was labeled.
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.
3-501.13 ; Core; Observed already thawed fish in original ROP packaging in refrigerated drawers under the grill and in the walk-in cooler. Reduced oxygen packaged fish that is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. Ensure these packages are cut open to introduce air prior to thawing or remove fish from packaging entirely.
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.
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11; Core; Evaporator drip in reach-in freezer accumulating on facility's product below. Appears that the drain line is clogged or backed up. Food shall be stored in a clean; dry location where it is not exposed to splash; dust; or other contamination. Intercept drip until unit can be repaired.
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; Core; Ice accumulating under evaporator unit in reach-in freezer. Prep sink closest to makeline does not provide cold water. Equipment shall be maintained in a state of good repair and condition. Repair equipment.
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
3-402.12; Priority Foundation; Salmon on menu is offered cooked to order and has an asterisk but facility was unable to locate a parasite destruction letter from supplier. If the fish are frozen by a supplier; a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under § 3-402.11 OR a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed as specified in Subparagraph 3-402.11(B)(4) is required. Proper parasite destruction documentation must be provided by fish suppliers and maintained in facility for review. VR-EHS will return to verify compliance of this violation.
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; Two-third pans of queso found cooling at room temperature with internal temperatures below 135F. When asked; PIC stated that the containers were cooked about 1.5 hours ago. Cooling shall be accomplished by using rapid cooling methods such as: placing the food in shallow pans; cooling in smaller portions; stirring the food in a container on an ice bath; using rapid cooling equipment like ice wands; storing in walk-in refrigeration or using ice as an ingredient and the containers should be loosely covered; or uncovered; if protected from overhead contamination. CDI- Queso was taken to the walk-in cooler to rapidly cool and product was occasionally stirred.
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 ; Core; Observed already thawed fish in original ROP packaging in refrigerated drawers under the grill. Reduced oxygen packaged fish that is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. CDI- Packages were cut open upon request. Ensure these packages are cut open to introduce air prior to thawing or remove fish from packaging entirely.
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.
4-101.19; Core; Shelf on makeline was lined with wiping cloths that have accumulated residue. Dunnage racks under prep sink where oil is placed is lined with cardboard. Nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be corrosion-resistant; nonabsorbent; and smooth. Do not line shelving with cardboard or wiping cloths. 4-501.11; Core; Cold water at right prep sink is turned off at the source (under the sink) instead of the knob. Equipment shall be maintained in a state of good repair and condition. Repair knob/faucet at prep sink.
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.
5-501.114; Core; Drain plug is missing on shared outside dumpster receptacle. Drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place. Obtain drain plug from waste management.
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; Priority; High temp dish machine found to be reaching a maximum temperature of 155F. High temperature sanitizing machines shall reach at least 180F (dish thermometer needs to read 160F). CDI: PIC agreed to sanitize in the three compartment sink; service/repairs were scheduled during inspection and arrived prior to the end of the inspection. **Inspector will follow up in the near future.
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.
3-304.14; Core; A damp purple wiping cloth was on the prep table near the expo cooler. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI - Wiping 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.
5-501.114; Core; The drain plug is missing from the garbage dumpster. Dumpsters with drains are required to have drain plugs.
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.
3-304.14; Core; Quat. ammonia sanitizer was less than 150 ppm. Quat.ammonia sanitizer shall be maintained between 200-400ppm. CDI- Sanitizer was remade to correct concentration. **Ensure cloths are completely submerged 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.
4-602.13; Core; The ceiling of the microwave stored in the prep sink area had dried on food debris. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a buildup of soil residues. CDI - Microwave ceiling 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.
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; Some food debris and build up found on the bottom and outside of various coolers and other pieces of equipment. Non-food contact surfaces shall be maintained 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.