Restaurant · Wake County, NC

Aviator Pizzeria Beer Shop

Name: Aviator Pizzeria Beer Shop
Address: 601 E Broad St, Wake County, NC

601 E Broad St

Last inspected Jun 29, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

4 inspections

1 - Inspection

Jun 29, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Paper towel dispenser at handsink near dough mixer and prep area not dispensing paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towels; or approved hand drying device. Employee added paper towels during 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

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests; Drawer cooler that is not being used at grill station had several bugs crawl out when drawer opened. One bug on floor in back of facility. The premises shall be maintained free of insects; rodents and other pests. Increase frequency of pest control company.

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

notedCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations; Core; One wet wiping cloth on prep table. Wet wiping cloths used for cleaning equipment surfaces shall be held in between uses in sanitizer bucket at correct concentration. Wiping cloth moved 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

minorCode 4-501.14 Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing Equipment; Cleaning Frequency; Core; Three compartment sink and dish machine area soiled with residue buildup. Warewashing machines; the compartments of sinks; basins; drainboards and other receptacles used for washing and rinsing equipment and food shall be cleaned at least every 24 hours and at a frequency necessary to prevent recontamination. Clean these areas 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

notedCode 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; Sides of equipment; reach-in freezer bottom; and shelving throughout walk-in cooler; soiled with food debris and residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas 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, Jun 29, 2026 · Original Source

1 - Inspection

May 8, 2025

Score 94

Official score: 94 · Understand this area’s scale

6 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Handsink near dough mixer did not have paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towels; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers hi velocity air at room temperature. Employee added paper towels during 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

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-703.11(B) Priority; After being cleaned in a mechanical dish machine; equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. High temp dishwasher not reaching 160F. Plate simulator reading 151-155 after about 6 times running the cycle. High temp Water temperature shall be at least 180F. Must use three compartment sink to sanitize until dish machine can be repaired. 4-601.11(A); Priority Foundation; Stack of metal containers on dish rack with food debris and growth on the insides of containers. Strainer basket with black growth. Equipment food contact surfaces and utensils shall be clean to sight and touch. Items moved to three compartment sink during inspection. CDI.

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; Queso; marinara and chicken in steam well unit at 70-99F. Maintain TCS foods in hot holding at 135F or above. Foods were placed into pizza oven to rapidly reheat during inspection. Employee stated items were removed from the cooler and placed into the steam well. Educated about proper reheating procedures to reheat foods before placing into steam well unit. Foods not at 135F should be discarded.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Properly dated container of cut salami dated 4/26 and container that had mac and cheese portions in walk-in cooler with date marking 4/29. Chicken in reach-in cooler with 4/29. Mac and cheese containers in front make line cooler without date markings. Mac and cheese prepared two days prior according to employee and dates added. Other items voluntarily discarded during inspection. Ensure prepared foods are date marked the day prepared OR day to discard and are sold or discarded within 7 days. No items frozen according to manager.

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 4-302.13 (B)Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.13 (B); Priority Foundation; Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. Stickers or plate simulator can be used. Please order stickers or thermometer than can be run through dish machine to ensure machine reaches 160F for surface temperature to test hot water sanitizing.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Sides of equipment; reach-in freezer bottom; and shelving throughout facility in walk-in cooler; reach in cooler and prep shelves soiled with food debris and residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas 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, May 8, 2025 · Original Source

1 - Inspection

Aug 28, 2024

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; High temp dishwasher not reaching 180 on rinse cycle. Water temperature shall be at least 180F. Will use 3 compartment sink.

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 4-901.11Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-901.11; Core; Observed clean inverted food containers stacked wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.

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 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; Wire shelving in walk in cooler and other areas starting to rust. 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

Official record from Wake County Environmental Services, Aug 28, 2024 · Original Source

1 - Inspection

Jan 17, 2024

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.

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

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw eggs in walk in cooler stored over capicola. In all coolers; store foods according to final cook temperatures with highest temp at bottom and ready to eat foods on top. Moved to another shelf.

In plain English

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

More about other finding

majorCode 4-501.112Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.112; Priority Foundation; High temp dishwasher not reaching 180 on rinse cycle. Water temperature shall be at least 180F. You may use the dishwasher for washing but must sanitize in the 3 compartment sink.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Observed plastic single service containers stored in shredded cheese and used as a scoop. Use only a utensil/scoop with a handle and store in product with handles up and extending out of foods. No points taken.

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 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; Wire shelving in walk in cooler starting to rust. 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 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; Some food/soil debris on surfaces of equipment and shelving. Non-food contact services shall be clean to sight and touch.

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, Jan 17, 2024 · Original Source