Restaurant · Wake County, NC

Amedeo's

Name: Amedeo's
Address: 3905 Western Blvd, Wake County, NC

3905 Western Blvd

Last inspected Aug 19, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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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

7 inspections

1 - Inspection

Aug 19, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Each handwash sink shall be provided with paper towels or an air drying device. (Pf): Paper towel dispenser at back of kitchen handwashing sink is empty. CDI: Towels replaced at inspectors request.

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) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. (P): TCS foods inside make-line flip top unit across from grill station are holding about 41F. Ambient air registered on inspectors thermometer at 53F. CDI: Food inside this cooler was voluntarily discarded by the PIC. Cooler has been emptied and taken off line until repairs can be issued.

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 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Few small flies observed in 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

Official record from Wake County Environmental Services, Aug 19, 2026 · Original Source

1 - Inspection

Mar 2, 2026

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode 3-501.18 Discard the food requiring date labels once time/temperature window has expiredFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. (P): Two large containers of cooked penne noodles dated 2/21. CDI: Pasta discarded by PIC at inspectors request.

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 4-501.11 Maintain equipment in good repair. Gaskets torn on dessert reach-in coolerCleaning 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. Gaskets torn on dessert reach-in cooler; and both two-door dough cooler doors.

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 2, 2026 · Original Source

1 - Inspection

Sep 8, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. (P): Pastas and roasted red peppers/ricotta holding above 41F in top portion of flip-top reach-in cooler. CDI: Lid closed and food returning to temperature. EC Wall spoke with PIC on duty about ensuring that flip-top lid stays closed during slow periods so that the cold air isn’t competing with the nearby stove top.

In plain English

More about food kept at an unsafe temperature

notedCode 4-501.11 Maintain equipment in good repair. Gaskets torn on dessert reach-in coolerCleaning 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. Gaskets torn on dessert reach-in cooler; and both two-door dough cooler doors.

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 5-501.11 An outdoor storage surface for refuseFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.11 An outdoor storage surface for refuse; recyclables; and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and be smooth; durable and sloped to drain. Grease receptacle is sitting on bare soil/grass without a concrete pad underneath.

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, Sep 8, 2025 · Original Source

1 - Inspection

Apr 9, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 4-703.11 After cleaningCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-703.11 After cleaning; equipment; food contact surfaces; and utensils shall be sanitized using an approved method. (P): Chlorine residual at chemical dish-machine reading 0ppm on inspectors test strips and on facilities test strips. Dispenser system appears to be broken. CDI: Repair service contacted immediately. Facility to manually sanitize inside 3-compartment sink while repairs are ongoing. .

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Grouting worn away in some areas near the entry to the kitchen. Base boards on walls are peeling in dish area. 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, Apr 9, 2025 · Original Source

1 - Inspection

Nov 12, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. (P): TCS foods (pastasFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. (P): TCS foods (pastas; scallops; etc.) inside flip-top cooler across from grill station are holding at 44F. TCS foods shall be maintained at 41F or below. CDI: PIC contacted repair company to assess cooler for repairs. Food placed on a time-hold to be used during todays service.

In plain English

More about food kept at an unsafe temperature

notedCode 7-201.11 Separation - Storage (P): Container of chemical sanitizer stored with liquid food ingredients. Chemicals shall be stored where they can not contaminate foodChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Separation - Storage (P): Container of chemical sanitizer stored with liquid food ingredients. Chemicals shall be stored where they can not contaminate food; equipment; or single-service items. CDI: Container moved to chemical storage.

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

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Some wall surfaces are peeling; not cleanable in back corner of kitchen near pasta cooker; grout missing between tiles. Please have listed items repaired.

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 12, 2024 · Original Source

1 - Inspection

Jul 11, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

minorCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Few small flies observed near dish area.

In plain English

More about signs of rodents or insects

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Grouting worn away in some areas near the entry to the kitchen. Minor wall peeling. Refinish surfaces as needed to be washable. 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, Jul 11, 2024 · Original Source

1 - Inspection

Feb 1, 2024

Score 100

Official score: 100 · Understand this area’s scale

2 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; Employee beverages are stored on preparation surfaces. Store employee beverages on surfaces below food preparation areas. Drinks were moved

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

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Some wall surfaces are peeling; not cleanable. Refinish surfaces as needed to be washable.

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, Feb 1, 2024 · Original Source