Restaurant · Wake County, NC

Aladdin's Eatery

Name: Aladdin's Eatery
Address: 4209-136 Lassiter Mill Rd, Wake County, NC

4209-136 Lassiter Mill Rd

Last inspected Mar 25, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 97

Get the next inspection, free.

We'll email you when Aladdin's Eatery has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

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

The full inspection history

6 inspections

1 - Inspection

Mar 25, 2026

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

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); Chicken in the reach in cooler was found holding at 45-46F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Chicken at 46F was voluntarily discarded and chicken at 45F was taken to the walk in cooler to be cooled 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.

More about food kept at an unsafe temperature

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Plastic containers of food were found being stored on the floor of the walk in cooler. Food shall be protected from contamination by storing the food in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Keep food elevated off of the floor at least 6 inches. Full points will be taken if this item is repeated again.

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 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (C); Utensils were found being stored inside of standing water at room temperature. If utensils are stored inside water between uses; the water shall be running at a velocity sufficient to flush loose particles or at 135F+.

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 4-601.11 (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); While items from last inspection have been cleaned and improved; the shelving above the prep top area has some food residue buildup. Non food contact surfaces shall be kept free of soil residue and other debris.

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); Baseboard near the dry storage area is ripped/damaged and needs to be repaired. Physical facilities shall be maintained in a state of 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, Mar 25, 2026 · Original Source

1 - Inspection

Sep 2, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

notedCode 3-501.15 Cooling Methods (Pf)Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf); Cut lettuce was found being cooled inside of a container with a tightly fitted lid. Potentially hazardous food shall be cooled inside of containers with loose or no covering to facilitate cool airflow transfer. CDI- Lid was partially removed.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.111 Controlling Pests (Pf)Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests (Pf); While improvements have been made and insect trapping devices have been installed; a few flies were observed in the kitchen area. The premises shall be maintained free of insects and other pests. EHS recommends increasing pest control for coming warmer months.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Multiple food containers were found being stored on the floor of the walk in cooler. Food shall be protected from contamination by storing the food in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Keep food elevated off of the floor at least 6 inches.

In plain English

More about food not protected from contamination

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wet wiping cloth was found being held on preparation table. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.

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; Walk-in cooler fans have dust accumulation; walk in cooler shelving at the top section have residue buildup. Standing fan pointing at dishwashing area has buildup and needs to be cleaned. Non food contact surfaces shall be kept free of soil residue and other debris.

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

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, Sep 2, 2025 · Original Source

1 - Inspection

May 13, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

6 recorded violations

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P); One portion of raw tuna was found being stored above sauce containers. In order to prevent cross contamination; raw animal food shall be stored in order of final cook temperature. CDI- Food was rearranged as needed.

In plain English

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

More about other finding

notedCode 3-401.11 Raw Animal Foods - Cooking (P)Food temperature

Official wording

Proper cooking time & temperatures

Inspector’s notes

3-401.11 Raw Animal Foods - Cooking (P); Employee placed chicken on plate to be served. Before the chicken was served; EHS took a temperature of the chicken that measured at 148F. Raw chicken shall be cooked to a minimum temperature of 165F before being served. CDI- Chicken was placed back on the grill to be cooked. Other piece of chicken above 165F was served.

In plain English

More about food kept at an unsafe temperature

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Beef in cooler drawers were at 45F. Chicken and cut tomatoes in the reach-in cooler were at 45F. Cut melon in a reach-in cooler was at 43F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was taken to be cooled before a 4 hour period elapsed.

In plain English

More about food kept at an unsafe temperature

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 cooked vegetables that were cooked 9 days ago according to date marking were still being stored in a prep bottom cooler. After being cooked or prepared; ready to eat potentially hazardous food items shall be discarded within a 7 day period. CDI- Food was 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.

More about food source, dating, or labeling problems

majorCode 6-501.111 Controlling Pests (Pf)Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests (Pf); A few flies were observed in the kitchen area. The premises shall be maintained free of insects and other pests. EHS recommends increasing pest control for coming warmer months.

In plain English

More about signs of rodents or insects

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Scoop with no handle was found being stored in a food container. If utensils are stored in food containers; the utensils shall have handles that are clearly above the food in order to prevent potential contamiantion.

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, May 13, 2025 · Original Source

1 - Inspection

Jan 16, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 3-501.13 Thawing (Pf)Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 Thawing (Pf); Foods shall be thawed under running water; under refrigeration or as part of the cooking process. Tuna thawing on counter. CDI: Moved to walk in.

In plain English

More about food kept at an unsafe temperature

notedCode —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Hold in-use wiping cloths submerged in properly concentrated sanitizer between uses. Wet cloths stored in weak quat water and not submerged. CDI: Corrected to 200ppm and submerged. Repeat.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-502.11(A) Maintain utensils in good repair. Plastic containers and lids broken and/or melted.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Physical facilities shall be maintained clean. Cleaning needed of floors and walls under/behind 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.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jan 16, 2025 · Original Source

1 - Inspection

Mar 21, 2024

Score 96

Official score: 96 · Understand this area’s scale

8 recorded violations

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Open employee beverage was found being stored above a prep table. Employees may drink from a closed beverage if it is stored in an area where it contamination of food or equipment is not possible.

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

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Potentially hazardous foods on the flip top cooler closest to the grill area were holding above 41F (see temperature chart). Manager states the flip top was being constantly opened and closed during the busy hours where the grill was producing heat. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was taken to be cooled before a 4 hour period elapsed. Full deductions will be taken if this item is repeated again.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Large portion of opened feta cheese was found with no date marking. After being opened or prepared; potentially hazardous ready to eat food items shall be dated to indicate when they must be discarded within a 7 day period. CDI- Feta cheese was date marked.

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

criticalCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 ; Priority; Quat sanitizer bucket holding wet wiping cloths was well above 400ppm. Quat sanitizer shall be maintained between 200-400ppm. CDI- Sanitizer was diluted during the inspection. PIC is having concentration of sanitizer lowered coming out of the dispenser.

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

majorCode 4-203.11Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.11; Priority Foundation; One of two thermometers that employees use is inaccurate by +8C. Food temperature measuring devices shall be accurate +/- 2C. CDI- Employees disposed of thermometer.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer bucket holding wet wiping cloths was found being stored on the floor. Sanitizer buckets holding wet wiping cloths shall be stored elevated above the 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 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; Cup lids were found being stored in a container with food residue inside. Equipment and utensils shall be stored in a clean; dry environment where they are protected from potential contamination.

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 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; Single service containers were found being stored on the floor. Single service utensils or equipment shall be stored 6 inches above the floor.

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, Mar 21, 2024 · Original Source

1 - Inspection

Dec 21, 2023

Score 95

Official score: 95 · Understand this area’s scale

7 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; Person in Charge failed to show documentation of ANSI accredited Certified Food Protection Manager Program at the time of the inspection. At least one employee who has the responsibility to direct and control food preparation shall be a certified food protection manager with documentation. Get the Food Protection Manager certificate

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; While overall improvements have been made; potentially hazardous foods were holding above 41F in the bottom of the reach in cooler (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Chicken above 45F was voluntarily discarded and other food was moved to the top of the cooler where food was holding at 41F or below.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Cooked ground beef from 12/11 and rice leaves from 12/12 were still being stored in the kitchen. After being prepared; opened; or cooked; ready to eat potentially hazardous foods shall be discarded within a 7 day period. CDI- Food was 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.

More about food source, dating, or labeling problems

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wet wiping cloths were found being held on preparation tables. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

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; Repeat; Reach in cooler gaskets have large tears and the reach in cooler is not able to hold the majority of food items at 41F or below. Equipment shall be maintained in a state of good repair and properly adjusted.

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)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Walk-in cooler fans have dust accumulation and need to be cleaned. Non food contact surfaces shall be kept free of soil residue and other debris.

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, Dec 21, 2023 · Original Source