Restaurant · Wake County, NC

Windsor Point Restaurant

1221 Broad St

Last inspected Oct 26, 2026 · View Map ↗ · Compare ↗

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Score 99

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Windsor Point Restaurant last inspected?: The most recent inspection on record was on Oct 26, 2026. The result listed by Wake County Environmental Services was “Score 99” (official score 99).
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?: 8 inspections on record, from Dec 21, 2023 to Oct 26, 2026.
Has Windsor Point Restaurant ever been closed by the health department?: No closure appears in the 8 inspection records we hold for this business. The earliest is dated Dec 21, 2023.

The Full Inspection History

8 inspections

1 - Inspection

Oct 26, 2026

Score 99

Official score: 99 · Understand This Area’s Scale

2 recorded violations

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; Core; Speed rack in walk-in cooler with food debris buildup. Hot holding cabinet shelving and gasket soiled with food debris; Reach-in cooler bottoms with food debris. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Keep working on cleaning these areas.

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 —Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-205.15 (B) Plumbing system shall be maintained in good repair. Steamer pipe connection is loose along back and is draining water onto floor. Nearby floor drain catching this excess water. No points deducted. Repair this pipe.

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, Oct 26, 2026 · Original Source

1 - Inspection

Jun 17, 2026

Score 99

Official score: 99 · Understand This Area’s Scale

3 recorded violations

minorCode 4-501.11 Good Repair and Proper Adjustment - EquipmentCleaning and sanitizing

Official Wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s Notes

4-501.11 Good Repair and Proper Adjustment - Equipment; Core; Side of steamer removed for repair but has not been repaired. Walk-in freezer down; and outside unit being used while freezer repaired. Fan cover on walk-in cooler is melted. Equipment shall be in good repair. Repair these items.

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 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; Core; Minor dust buildup along vent in walk-in cooler; and a few shelves in this cooler. Hot holding cabinet shelving and gasket soiled with food debris. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Keep working on cleaning these areas.

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 6-501.11 Repairing - PremisesCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Several tiles along floor and wall corner near dry storage room are damaged. Repair so surface is easily cleanable.

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 17, 2026 · Original Source

1 - Inspection

Nov 24, 2025

Score 99

Official score: 99 · Understand This Area’s Scale

2 recorded violations

notedCode 5-202.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-202.12;Core; Serving kitchen on second floor not providing hot water. Provide at least 100F water at handsinks. Work order already in place to have handsink repaired with hot water.

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.

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; Core; Minor dust buildup along vent in walk-in cooler; and a few shelves in this cooler. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Much improvement on nonfood cleaning of equipment from previous inspection. Keep working on cleaning these areas.

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, Nov 24, 2025 · Original Source

1 - Inspection

Jun 12, 2025

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

1 recorded violation

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; Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils; Hot holding cabinets have food residue buildup along the bottom and sides. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas 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

Official record from Wake County Environmental Services, Jun 12, 2025 · Original Source

1 - Inspection

Jan 23, 2025

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

1 recorded violation

minorCode 4-502.11 (A) and (C) Ice scoop holder badly cracked. Utensils shall be maintained in a good state of repair or shall be discarded. Food contact surfaces shall be smoothCleaning and sanitizing

Official Wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s Notes

4-502.11 (A) and (C) Ice scoop holder badly cracked. Utensils shall be maintained in a good state of repair or shall be discarded. Food contact surfaces shall be smooth; free of breaks; cracks; chips; pits and similar imperfections.

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, Jan 23, 2025 · Original Source

1 - Inspection

Oct 4, 2024

Score 99

Official score: 99 · Understand This Area’s Scale

2 recorded violations

minorCode —Cleaning and sanitizing

Official Wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s Notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) Cooking equipment drain pipe is separated in back and leaking on floor.

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 6-501.11 Repairing - PremisesCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Several tiles near dishwasher are damaged. Repair so surface is easily cleanable.

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 4, 2024 · Original Source

1 - Inspection

Apr 29, 2024

Score 99

Official score: 99 · Understand This Area’s Scale

2 recorded violations

minorCode 4-901.11Equipment and utensils

Official Wording

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

Inspector’s Notes

4-901.11; Core; Observed clean inverted clear plastic food containers stacked wet on wire shlef. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.

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 4-501.11Cleaning and sanitizing

Official Wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s Notes

4-501.11; Core; Torn gaskets on reach in cooler (left of reach in freezer). Equipment shall be kept 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, Apr 29, 2024 · Original Source

1 - Inspection

Dec 21, 2023

Score 98

Official score: 98 · Understand This Area’s Scale

2 recorded violations

criticalCode 2-301.14Handwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

2-301.14; Priority; Employee observed handling dirty dishes in dish area; then proceeding to handle clean dishes without handwashing step in between. Employees shall wash hands after engaging in activities that contaminate the hands. Corrected During Inspection - PIC addressed this with employee to ensure hands are being washed in between.

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.

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1) ; Priority; Grits and cooked eggs in small hallway cafe observed between 108-115 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - Inspector advised PIC to remove these items. Per PIC; unit was turned off and products were not being sold any longer.

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

Official record from Wake County Environmental Services, Dec 21, 2023 · Original Source