Restaurant · Wake County, NC

Amalia's Authentic Italian Restaurant

Name: Amalia's Authentic Italian Restaurant
Address: 1248 S Main St, Wake County, NC

1248 S Main St

Last inspected Aug 21, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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

The full inspection history

6 inspections

1 - Inspection

Aug 21, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

notedCode Observation: Multiple foods on the top level of prep cooler #1 are not being maintained ate 41F or below. Examples: strawberry 45FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Multiple foods on the top level of prep cooler #1 are not being maintained ate 41F or below. Examples: strawberry 45F; cantaloupe 44F; burger 45F; sausage 42F 3-501.16 (A)(2) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P

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, Aug 21, 2026 · Original Source

1 - Inspection

Oct 31, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode Observation: Prep cooler 1 and 2 are holding above 41F. Food examples: pork 42Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Prep cooler 1 and 2 are holding above 41F. Food examples: pork 42; sliced fruit 48; shrimp 42; tofu 44. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Hole in the wall beside reach in cooler needs repair. 6-101.11/6-201.11 FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Hole in the wall beside reach in cooler needs repair. 6-101.11/6-201.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.

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 31, 2025 · Original Source

1 - Inspection

Jun 10, 2025

Score 100

Official score: 100 · Understand this area’s scale

2 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: The ice machine had a small amount of microail growth build up. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) CDI: Manger sanitized ice machine.

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

Observation: Drain pipe below the three compartment sink has a small leak. 4-501.11 Maintain equipment 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, Jun 10, 2025 · Original Source

1 - Inspection

Nov 12, 2024

Score 100

Official score: 100 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from Wake County Environmental Services, Nov 12, 2024 · Original Source

1 - Inspection

Apr 11, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

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 use trays and lids in the kitchen and to-go trays in the beverage area were stored with their food contact surfaces exposed. Single service/use articles shall be stored in their original protective packaging or in a manner that prevents them from becoming contaminated until used. CDI- Items were inverted.

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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Employee drinks were stored on prep surfaces. Employee food/drinks shall be stored in a manner that prevents the contamination of the establishment's food and supplies. CDI - Drinks were moved to bottom shelves.

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

Official record from Wake County Environmental Services, Apr 11, 2024 · Original Source

1 - Inspection

Nov 14, 2023

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; The green racks in the dish area have a buildup of dust. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean the shelving 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, Nov 14, 2023 · Original Source