Restaurant · Wake County, NC

Azitra Indian Restaurant

Name: Azitra Indian Restaurant
Address: 8411 Brier Creek Pky, Wake County, NC

8411 Brier Creek Pky

Last inspected May 11, 2026 · View Map ↗ · Compare ↗

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Score 96

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

The full inspection history

6 inspections

1 - Inspection

May 11, 2026

Score 96

Official score: 96 · Understand this area’s scale

7 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Ice machine baffle and interior soiled with black accumulation. Lid covering ice at the soda machine in the expo area soiled with black accumulation. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Two containers of un-salted butter are stored at room temperature on the cook line. No TPHC (Time as a Public Health Control) procedure provided and no timestamps present on foods. According to the PIC; these foods are stored at room temperature. If time without temperature control is used as the public health control for a working supply of potentially hazardous food (TCS food) procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request. CDI - Unused/leftover un-salted butter to be discarded by end of lunch rush. EHS emailed TPHC procedures for use.

In plain English

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

More about other finding

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Lentils in active food preparation stored on the floor. Food shall be protected from contamination by storing the food: In a clean; dry location; where it is not exposed to splash; dust; or other contamination; at least 6 inches above the floor. Lentils moved up off the floor.

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

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Utensils stored in water at 91 F on the stovetop. If stored in water; the water shall maintain 135 F or above.

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

notedCode 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Food and debris present in large containers holding clean utensils. Cleaned equipment and utensils shall be stored in a clean dry location.

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

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; Walk-in cooler fan guards soiled with black accumulation. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other 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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Flooring underneath equipment and walls behind prep areas soiled with food splatter and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.

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 11, 2026 · Original Source

1 - Inspection

Jul 16, 2025

Score 96

Official score: 96 · Understand this area’s scale

7 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

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 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Fried cauliflower; tomato sauce (prepared in-house); and un-salted butter are stored at room temperature on the cook line. No TPHC (Time as a Public Health Control) procedure provided and no timestamps present on foods. According to the PIC; these foods are stored at room temperature and are held during lunch hours only; and are discarded following lunch hours (within 4 hours or less). If time without temperature control is used as the public health control for a working supply of potentially hazardous food (TCS food) procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request. CDI - Time stamps added. EHS emailed TPHC procedures for use.

In plain English

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

More about other finding

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Multiple containers of chicken curry on a rolling cart cooling in ice baths at room temperature. Chicken curry holding between 80-100 F. Once 135 F or less is reached active cooling shall begin. Ice baths may be used so long as the foods are stirred frequently to evenly distribute the heat. Following the ice bath; use rapid cooling equipment (walk-in cooler/freezer) to chill foods quickly. Ensure foods that are cooling are not left unattended for an extended period of time. Hot TCS foods shall cool from 135 F to 70 within 2 hours; and from 70 F to 41 F within 4 hours; for a total of 6 hours to cool. Curry met cooling parameters; but cooling methods can be improved upon. CDI - Curry stirred and cart moved to the walk-in cooler.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; A sanitizer bucket stored on the floor. Containers of chemical sanitizing solutions shall be stored up off the floor.

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; Walk-in cooler fan guards; shelving; gasket; and ceiling soiled with black accumulation; debris; and an excessive amount of dust. Prep cooler gaskets; shelving; hinges; and interiors soiled with accumulation and debris. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris. Increase cleaning frequency.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

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 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; A few lightbulbs under the hood have burnt out. Replace light bulbs. Lighting shall be sufficient in areas where employee safety is a factor. 6-403.11; Core; Employee gum stored on a prep table next to food. Employee items shall be stored in a designated area to prevent contamination. Gum re-located to an area where contamination will not occur.

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, Jul 16, 2025 · Original Source

1 - Inspection

Mar 12, 2025

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

notedCode 3-101.11Contamination

Official wording

Food in good condition; safe & unadulterated

Inspector’s notes

3-101.11; Priority; Observed a bag of yellow squash with mold and other growth on their surfaces stored in the walk-in cooler. Food shall be safe for consumption; unadulterated and honestly presented. CDI - PIC voluntarily discarded unsafe produce.

In plain English

More about food not protected from contamination

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed a couple containers of raw shrimp and scallops stored over a container of cooked chicken in the walk-in cooler. Food shall be protected from cross contamination by: Separating raw animal foods during storage; preparation; holding; and display from raw and cooked ready-to-eat foods. CDI - Cooked chicken was moved from under the raw seafood.

In plain English

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

More about other finding

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed a container of fried cauliflower that had been prepared over 24 hours ago without any date marking. A prepared; TCS ready-to-eat food shall be discarded if it is in a container or package that does not bear a date or day. CDI - PIC recalled date of preparation and correct date marking was added to food container. Repeat.

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 7-202.12Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-202.12; Priority; When tested during the inspection; the concentration of the Quat sanitizer in the wiping cloth buckets and dispensed the 3-compartment sink was around 500ppm; manufacturer's label indicates range of 200ppm-400ppm. Poisonous or toxic materials shall be: used according to law and the NC Food Code and manufacturer's use directions included in labeling. CDI - Sanitizer concentration was diluted back to allowable range. Test sanitizer concentration before use until sanitizer dispenser is repaired/adjusted.

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 4-901.11 (A)Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11 (A); Core; Observed a food employee drying a food container with a towel after going through the dish machine. After cleaning and sanitizing; equipment and utensils shall be air-dried or used after adequate draining and may not be cloth dried. Do not dry off food containers and utensils.

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

notedCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority foundation; Quat test strips expired in June 2024 and are no longer effective for testing sanitizer. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI - PIC ordered QT test strips and are due to be delivered in a few days.

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 12, 2025 · Original Source

1 - Inspection

Aug 19, 2024

Score 93.5

Official score: 93.5 · Understand this area’s scale

6 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Observed an employee rinsing a wiping cloth in a handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - PIC corrected employee behavior.

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

4-702.11; Priority; Observed an employee only scrubbing metal skewers for food with soap and water without sanitizing before returning them for service. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. CDI - Skewers removed and returned to 3-compartment sink for cleaning and sanitizing. REHS strongly recommends more training for dishwashing staff.

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

criticalCode 3-401.11Food temperature

Official wording

Proper cooking time & temperatures

Inspector’s notes

3-401.11; Priority; Raw chicken was cooked to a final temperature of 160F; checked when food employee stated that food was ready to serve. Raw animal food shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food that is being cooked: 165F or above for 15 seconds for poultry; baluts; and wild game animals. CDI - Food was immediately returned to stove and cooked to above 165F.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed several containers of cooked foods in a prep cooler and several trays of fried vegetables in the walk-in cooler without date marking and were prepared several days ago. A prepared; TCS ready-to-eat food shall be discarded if it is in a container or package that does not bear a date or day. CDI - PIC was able to accurately recall date foods were prepared; correct dates added.

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

criticalCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Observed a few spray bottles of sanitizer without labeling. Working containers used for storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - Labels added to sanitizer spray bottles.; 7-208.11; Priority; Observed a bottle of burn cream stored over a container of spices. First aid supplies that are in a food establishment for employees' use shall be: labeled and stored in a kit or container that is located to prevent the contamination of food; equipment; utensils; linens; and single-service/single-use articles. CDI - Burn cream bottle was moved to a different location.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Observed containers of food stored on the floor of the walk-in freezer and damaged insulation above storage of spices and nuts in upstairs storage area. Food shall be protected from contamination by storing the food: In a clean; dry location; Where it is not exposed to splash; dust; or other contamination; At least 6 inches above the floor. CDI - PIC has scheduled repair for insulation. Repair before the next inspection; move containers of food off the floor.

In plain English

More about food not protected from contamination

Official record from Wake County Environmental Services, Aug 19, 2024 · Original Source

1 - Inspection

Apr 30, 2024

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

minorCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; The handwashing sinks in the bathrooms were reaching a maximum temperature of 72F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust sinks to provide warmer water.

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

Toxic substances properly identified stored & used

Inspector’s notes

7-207.11; Priority; Observed a bottle of pain medication stored on top of a container of spices; above the salad prep cooler. Medicines that are in a food establishment for the employees' use shall be labeled and located to prevent the contamination of food; equipment; utensils; linens; and single-service/single-use articles. CDI - Medication was removed.; 7-208.11; Priority; A bottle of burn cream was stored above a container with bags of spices; nuts; and other ingredients. First aid supplies that are in a food establishment for employees' use shall be: labeled and stored in a kit or container that is located to prevent the contamination of food; equipment; utensils; linens; and single-service/single-use articles. CDI - Burn cream bottle was removed.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Observed a box of food stored on the floor of the freezer and an open box of cashews stored under ripped insulation in upstairs storage area. Food shall be protected from contamination by storing the food: In a clean; dry location; Where it is not exposed to splash; dust; or other contamination; At least 6 inches above the floor. Move box of food off the floor; repair insulation or prevent contamination.

In plain English

More about food not protected from contamination

minorCode 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Some plates and bowls are stored in the kitchen with their food-side facing upwards without protection. Cleaned equipment and utensils; laundered linens; single-service and single-use articles shall be stored: Where they are not exposed to splash; dust; or other contamination; in a clean; dry location; and at least 6 inches above the floor. Recommended wrapping the first plate/bowl in plastic to protect the bowls/plates below.

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, Apr 30, 2024 · Original Source

1 - Inspection

Oct 20, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

majorCode 6-301.14Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14; Core; The handwashing sink at the drink station is missing a handwashing sign. A sign or posted that notifies employees to wash their hands shall be provided at all handwashing sinks by food employees and shall be clearly visible to food employees. CDI - REHS provided extra signage to post at this sink.; 5-205.11; Priority Foundation; Observed ice in the basin of the handwashing sink at the drink station. A handwashing sink may not be used for purposes other than handwashing. CDI - Spoke to PIC about practice of dumping ice in sink; ensure that extra ice is disposed of in other sinks.

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

4-702.11; Priority; Observed an employee cleaning pans with soap and water but not sanitizing before placing them in storage for later use. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. CDI - Items were returned to the dishwasher for sanitizing; REHS recommends more training of employee.

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 4-903.11(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; Observed to-go bowls stored with food side facing upwards; under an air duct and exposed to damaged insulation. Single-service and single-use articles shall be stored: In a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI - Containers rotated to protect food-contact surfaces.