Restaurant · Wake County, NC

Aldos Pizza

Name: Aldos Pizza
Address: 3608 Benson Rd, Wake County, NC

3608 Benson Rd

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

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Score 95.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

3 inspections

1 - Inspection

Aug 26, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

6 recorded violations

minorCode 2-102.12 (A) Certified Food Protection Manager (C) The manager on duty did not have proof that a Manager's Food Safety Protection Test Each time food is handledPermits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) The manager on duty did not have proof that a Manager's Food Safety Protection Test Each time food is handled; prepared; displayed or served the person-in-charge must have a valid Manager's ServSafe or ANSI approved certificate on hand at the time of the inspection. There was a valid certificate on hand at the time of the inspection but the person it was issued to was not present during the inspection.

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

notedCode 3-501.19(B)(3) If TPHC is used for up to a maximum of 4 hours: Follow the written procedures for foods being held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point when the food removed from temperature control. A written procedure was posted butOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B)(3) If TPHC is used for up to a maximum of 4 hours: Follow the written procedures for foods being held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point when the food removed from temperature control. A written procedure was posted but; there no time on the display cabinet to indicate when the pizza was placed inside. This has been a repeat item on the last two inspections. CDI.. The pizza was labeled with the discard time during the inspection. (3) The FOOD shall be identified to indicate the time that is 4 hours past the time when the FOOD is removed from temp control; Pf (4) The FOOD shall be cooked and served; served; or discarded; within 4 hours of removal from temp control; P and (5) Unmarked food; or food exceeding a 4-hour limit shall be discarded. P

In plain English

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

More about other finding

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf) The sanitizer bucket was not labeled at the time of the inspection. All working containers must be labeled with the common name of the item in the container. CDI.. The sanitizer bucket was properly 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.

More about chemicals stored or used unsafely

minorCode —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11 Miscellaneous Sources of Contamination (C) Boxes in the reach-in freezer unit had ice on the boxes due to the unit not working properly. Food must be stored in a clean location. Food must be stored in a manner to prevent contamination.

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

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) Repair the reach-in freezer unit to remove the ice build-up. Equipment must be in good repair and easy to clean.

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 (C) Clean out the bottom of the reach-in freezer unit to remove the ice build-up. Clean the gaskets on the cold hold unit. Clean physical facilities at a frequency necessary to remove build-up of 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, Aug 26, 2026 · Original Source

1 - Inspection

Nov 26, 2025

Score 94.5

Official score: 94.5 · Understand this area’s scale

6 recorded violations

notedCode —Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14 Cooling - Garlic-oil mixture temperature was 49 degrees F(made at 11:30am). Cool ambient food to 41 F degrees (within a 4 hour period) before placing in the flip-top refrigerator. CDI - Garlic-oil mixture was placed in freezer during the inspection. The temperature was 40 degrees F when removed. Ham chunks were 48 degrees F. Cool ham down to 41 degrees F minimum before placing in the refrigeration unit for cold holding. CDI - Ham was placed in the freezer to complete the cooling process.

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 —Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food removed from temperature control. CDI - A written procedure was posted but there was no time on display cabinet to indicate when pizza was placed inside. CDI - Time was written on glass door with a dry erase marker. This was a REPEAT violation.

In plain English

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

More about other finding

notedCode 4-501.11 Maintain equipment in good repair. The shelves in the Artic-Air refrigerator (across from Hobart mixer) are badly peeling. These shelves are to be replaced by the 12/1/25 deadline as written on the original transitional permit. 4-205.10 Ensure equipment other than toastersCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. The shelves in the Artic-Air refrigerator (across from Hobart mixer) are badly peeling. These shelves are to be replaced by the 12/1/25 deadline as written on the original transitional permit. 4-205.10 Ensure equipment other than toasters; mixers; microwaves; water heaters and hoods is ANSI certified or equivalent. The Black & Decker food process is for 'household use only'. It is not approved for restaurant use. Remove from premises.

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 —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 Maintain a plumbing system in good repair. Replace the cold water knob on the mop sink/can wash in the backroom.

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

notedCode —Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17 Provide a covered waste bin in female restrooms. Provide a trash can with a lid in the ladies restroom for disposal of sanitary napkins.

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

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Floors shall be maintained in good repair. Replace the missing floor tile in the back storage room.

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 26, 2025 · Original Source

1 - Inspection

Jul 8, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11 Provide soap for handwashing at each handsink. -Pf No hand soap was at the handwashing sink in the back. Leave soap near sink or attach soap dispenser to the wall. CDI - Soap was provided during the inspection.

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

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B)(3) The time pizza was removed from time control was not written on the pizza case. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that food is removed from temperature control or 4 hours past the point in time when the food is removed from temperature control. CDI - The pizza case was labeled with the time during the inspection.

In plain English

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

More about other finding

notedCode —Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Numerous flies were present in the kitchen. Pests shall be controlled using professional pest control and/or devices. CDI - Fly light was moved closer to entrance. Suggest placing a fan near the counter to blow force outward away from the kitchen area.

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

minorCode 3-307.11 The sugar was in a loosely tied bag. Place the sugar in a labeledContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11 The sugar was in a loosely tied bag. Place the sugar in a labeled; covered container after opening. Miscellaneous Sources of Contamination (C)

In plain English

More about food not protected from contamination

minorCode —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113 The top lid on the dumpster was open. Covering Receptacles (C). Keep dumpster lids and sliding doors closed at all times.

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.

More about building upkeep issues

notedCode 6-501.11 Replace missing floor tile in back storage room. Repair hole in the wall near bags of flour. FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Replace missing floor tile in back storage room. Repair hole in the wall near bags of flour. Floors; walls; and ceilings including the attachments such as soap dispensers shall be maintained 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, Jul 8, 2025 · Original Source

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