Restaurant · Wake County, NC

Annas Pizzeria

Name: Annas Pizzeria
Address: 138 S Main St, Wake County, NC

138 S Main St

Last inspected Jun 30, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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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

6 inspections

1 - Inspection

Jun 30, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness; Priority; Dish machine not sanitizing; and chlorine solution at 0ppm. Bucket of solution half full; but when pressing prime knobs no solution is dispensed. Rinse and detergent dispenses when primed. Chlorine sanitizing solutions in mechanical Warewashing machines shall be at correct concentration according to manufactures use. Chlorine shall be 50-200ppm. Sanitizer at three compartment sink at 200-300ppm quaternary solution being used until repairman can service dish machine. Manager called company 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) (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; Priority; Sausages in flip top cooler stacked over fill line of container and above 41F. TCS (Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Extra sausage transferred into another container and placed in the bottom of the flip top cooler. All other temperatures throughout facility at 41F or below.

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, Jun 30, 2026 · Original Source

1 - Inspection

Oct 1, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

notedCode —Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (F) Scoops and other utensils stored in container of water next to steam well and stove in water at 76F. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Container moved to stove top during inspection and hot water reached 140F after moving. Consider leaving scoops in the food unit or keep the container warm on the stove.

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, Oct 1, 2025 · Original Source

1 - Inspection

Mar 20, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

minorCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Gaskets on reach in cooler torn. Equipment shall be kept 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

minorCode —Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Seal holes in walls above sinks. Repair drywall damage in ladie's restroom. Physical facilities 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, Mar 20, 2025 · Original Source

1 - Inspection

Sep 27, 2024

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Unlabeled spray bottle. Working containers used for storing poisonous or toxic materials such as cleaners andsanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Labeled at time ofinspection.; Corrected During Inspection Person

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, Sep 27, 2024 · Original Source

1 - Inspection

Mar 26, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from Wake County Environmental Services, Mar 26, 2024 · Original Source

1 - Inspection

Dec 5, 2023

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

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; Reach in cooler in back has badly torn gasket. Equipment shall be kept 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

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Seal/caulk small screw holes in wall at 3 comp sink. Physical facilities shall be maintained in good repair. No points taken.

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 5, 2023 · Original Source