Restaurant · Wake County, NC

Aladdin's Eatery

Name: Aladdin's Eatery
Address: 8201 Brier Creek Pky, Wake County, NC

8201 Brier Creek Pky

Last inspected Jun 23, 2026 · View Map ↗ · Compare ↗

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Score 98

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

5 inspections

1 - Inspection

Jun 23, 2026

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw ground beef stored above whole muscle beef in the walk-in cooler. To prevent cross contamination: store food according to final cook temperature. CDI - Raw ground beef moved below whole muscle beef.

In plain English

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

More about other finding

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; The lid covering ice at the soda machine in the expo area soiled with slight black accumulation in the corners. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Lid cleaned during inspection.

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 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Two containers of grilled chicken in the steam well holding less than 135 F. Refer to temperature chart. If held hot; TCS (Time/Temperature Control for Safety) foods shall maintain 135 F or above. CDI - Chicken re-heated to 165 F+ on the grill.

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 3-304.14 (B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 (B); Core; A wet wiping cloth stored on a prep surface. Additionally; the sanitizer bucket (containing Quat sanitizer) tested at less than 200 ppm. Quat shall register 200-400 ppm for effective sanitization; unless otherwise specified by manufacturer instructions. Store wet wiping cloths in sanitizer. "In hand or in bucket". Quat solution re-made.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Large ice crystals have formed on shelving inside of the tall reach-in freezer. PIC is aware of the issue; has already contacted a technician for repair and parts have been ordered. Equipment shall be maintained in good repair. Continue to work towards repair of the tall reach-in freezer.

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 23, 2026 · Original Source

1 - Inspection

Aug 1, 2025

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

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; Lebanese salata; mixed greens; and chicken salad holding above 41 F. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - Foods to be moved to the walk-in cooler to chill rapidly.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.14 (B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 (B); Core; Observed a few damp wiping clothes stored on prep surfaces. Cloths in-use for wiping counters and other equipment surfaces shall be: held between uses in properly concentrated sanitizer; and laundered daily. Place wiping cloths into sanitizer when no longer being used.

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, Aug 1, 2025 · Original Source

1 - Inspection

Mar 17, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority foundation; The handwashing sink beside the hot-holding unit is missing paper towels due to malfunctioning paper towel dispenser. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: individual; disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or other approved hand-drying system. CDI - Roll of paper towels placed next to sink for drying hands.

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

Food separated & protected

Inspector’s notes

3-304.15 (A); Priority; Observed a food employee handling dirty dishes and food containers then moving on to work with foods and single-use to-go containers. If used; single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI - PIC had food employee discard soiled gloves and don new; clean gloves. REHS recommends more training for food employees.

In plain English

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

More about other finding

notedCode 3-304.14 (B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 (B); Core; Observed a few damp wiping clothes stored on prep surfaces and tables. Cloths in-use for wiping counters and other equipment surfaces shall be: held between uses in properly concentrated sanitizer; and laundered daily. Place wiping cloths into sanitizer when no longer being used. 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

Official record from Wake County Environmental Services, Mar 17, 2025 · Original Source

1 - Inspection

Dec 4, 2024

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 5-205.11 (B)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B); Priority foundation; Observed an employee rinsing a utensil and another employee filling a container with water at one of the handwashing sinks. A handwashing sink may not be used for purposes other than handwashing. CDI - Informed employees to stop behavior and spoke to manager about more training.

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 cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B); Priority; A couple raw meats in the drawer coolers under the grill were holding a few degrees above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or below. CDI - Drawer coolers closed to allow meats to cool; temperature rise might be due to lunch hour rush. Ensure frequent temperature checks are done. Repeat.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed some prepped foods with prep date labels of 11/22; 11/25; and 11/27 making them over 7 days old. A TCS; ready-to-eat food either prepared by the establishment or opened from a container/package from a processing plant shall be discarded if it: Exceeds the temperature and time combination specified in the NC Food Code; 7 days with the date of preparation or opening of container/package being counted as day 1; Is in a container or package that does not bear a date or day; or is inappropriately marked with a date or day that exceeds a temperature and time combination as specified in the NC Food Code. CDI - PIC voluntarily discarded out-of-date foods.

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

notedCode 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core; Observed a couple damp wiping cloths stored on equipment and prep areas. Cloths in-use for wiping counters and other equipment surfaces shall be: held between uses in properly concentrated sanitizer; and laundered daily. Return wiping cloths to sanitizer when not in use.

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 4, 2024 · Original Source

1 - Inspection

Jul 10, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

2 recorded violations

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; Various Time/Temperature Control for Safety (TCS) foods holding above 41F in prep top cooler and in cooler drawers (outlined in temperature grid above). TCS foods shall be stored at 41F or below for cold holding. CDI - foods in prep cooler moved to second prep cooler that is functioning properly. Foods in cooler drawers moved to walk-in cooler. Ensure coolers are functioning properly and holding foods at 41F or below. Repair AC in kitchen to ensure refrigeration units are not strained.

In plain English

More about food kept at an unsafe temperature

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Spray bottles of bleach; sanitizer; and window cleaner with no label. Working containers used for storing toxic materials shall be labeled with the common name of the material. CDI - labels added during inspection.

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

Official record from Wake County Environmental Services, Jul 10, 2024 · Original Source