Restaurant · Wake County, NC

Bazil Indian Cuisine

Name: Bazil Indian Cuisine
Address: 6602 Glenwood Ave, Wake County, NC

6602 Glenwood Ave

Last inspected Apr 8, 2026 · View Map ↗ · Compare ↗

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Score 98

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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

Apr 8, 2026

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

notedCode Observation: When tested the mechanical dish machine was not sanitizing utenils and dishes during the cyling processCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: When tested the mechanical dish machine was not sanitizing utenils and dishes during the cyling process; Chlorine wa smeasured at 0 ppm; CDI: Staff were directed to manually sanitize in the dish sink until technician arrived on site; Ensure that staff are checking sanitizer level daily to monitor the sanitizing level in the machine. 4-702.11 Before Use After Cleaning (P) Utensils and food contact surfaces of equipment shall be sanitized before use; after cleaning.-P

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 Observation: Ensure that all dry ingredients and working containers are labeled with the food contents once removed from the originial container. 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Label all working containers of food (oilsFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

Observation: Ensure that all dry ingredients and working containers are labeled with the food contents once removed from the originial container. 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.

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 Observation: Staff member in dish washing area wearing a watch during production tasksEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Staff member in dish washing area wearing a watch during production tasks; Ensure that all staff do not wear watches during production tasks; CDI: Staff member removed watch during inspection as a corrective action. 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed.

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

notedCode Observation: During the timing sequnce on the warewash machineCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

Observation: During the timing sequnce on the warewash machine; the detergent is being placed into machine during the rinse cycle; the rinse aid is placed into machine during the wash cycle and the sanitizer tubing not working; Ensure that the warewash machine is being operated in accordance with the data plate. CDI: Technician working on machine during inspection for corrective action. 4-501.15 Warewashing Machines; Manufacturers' Operating Instructions (C) Operate a warewashing machine in accordance with the data plate.

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

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Mops are not being hung up to air dry between use. Ensure that mops are hung up to air dry after each use. 6-501.16 Drying Mops (C) Store mops for air drying after use.

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 8, 2026 · Original Source

1 - Inspection

Nov 6, 2025

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

notedCode Observation: A working container of bleach spray at the dish washing sink was not labeled with contentsChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

Observation: A working container of bleach spray at the dish washing sink was not labeled with contents; CDI: Spray bottle was labeled during inspection. **Repeat** 7-102.11 Common Name - Working Containers (Pf) Label working containers of toxic materials such as cleaners and sanitizers.-Pf

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 Observation: The rear entrance door is missing weather stripping at the top and the screen on the screen door is pulled back allowing for entrance of insects. Re-seal and repair doors to ensure they are sealed when closed. 6-202.15 Outer OpeningsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: The rear entrance door is missing weather stripping at the top and the screen on the screen door is pulled back allowing for entrance of insects. Re-seal and repair doors to ensure they are sealed when closed. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.

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

majorCode Observation: A chlorine test kit was not available to test the low temperature dish machine today. Verification for test kit by 11/16/25. 4-302.14 Sanitizing SolutionsCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

Observation: A chlorine test kit was not available to test the low temperature dish machine today. Verification for test kit by 11/16/25. 4-302.14 Sanitizing Solutions; Testing Devices (Pf) Provide a test kit that accurately measures sanitizer concentrations. -Pf

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 Observation: Increase frequency of refuse container cleaning - refuse dumpsters had debris buildup on exterior. 5-501.116 Cleaning Receptacles (C) B) Soiled receptacles and waste handling units for REFUSEFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

Observation: Increase frequency of refuse container cleaning - refuse dumpsters had debris buildup on exterior. 5-501.116 Cleaning Receptacles (C) B) Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.

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

notedCode —Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Mops are not being hung up to air dry between use. Ensure that mops are hung up to air dry after each use. 6-501.16 Drying Mops (C) Store mops for air drying after use.

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 6, 2025 · Original Source

1 - Inspection

May 13, 2025

Score 98

Official score: 98 · Understand this area’s scale

6 recorded violations

notedCode Observation: Observed staffing multitasking with gloves between tasksOther

Official wording

Food separated & protected

Inspector’s notes

Observation: Observed staffing multitasking with gloves between tasks; touching cooked foods; rinsing gloves under water and than wiping on wiping cloth. Discontinue this practice and ensure that staff changes gloves between different tasks. CDI: Staff were educated on proper glove use to discontinue this practice; change gloves between each task. 3-304.15 (A) Gloves; Use Limitation (P) (A) Discard gloves after a task is complete or any time they are damaged or soiled. -P

In plain English

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

More about other finding

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

Observation: One botle of glass cleaner observed without a label during inspection. CDI: Operator corrected and labeled bottle during inspection. 7-102.11 Common Name - Working Containers (Pf) Label working containers of toxic materials such as cleaners and sanitizers.-Pf

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 Observation: The front entrance doors are not sealed at the bottom preventing entrance of insects and/or vermin. Ensure that all doors are sealed. 6-202.15 Outer OpeningsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: The front entrance doors are not sealed at the bottom preventing entrance of insects and/or vermin. Ensure that all doors are sealed. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.

In plain English

More about signs of rodents or insects

notedCode Observation: The wiping clothes used for wiping up production areas on the cookline were not stored in a sanitizer between and after use. CDI: This was corretced during inspection by providing a sanitizer bucket at the cook line. 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: The wiping clothes used for wiping up production areas on the cookline were not stored in a sanitizer between and after use. CDI: This was corretced during inspection by providing a sanitizer bucket at the cook line. 3-304.14 Wiping Cloths; Use Limitations (C) (B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.

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: The gaskets on the left prep refrigerator on the cook line are torn/poor repair. Repair or replace gaskets on the refrigeration unit. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) All equipment 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

notedCode —Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Mops are not being hung up to air dry between use. Ensure that mops are hung up to air dry after each use. 6-501.16 Drying Mops (C) Store mops for air drying after use.

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 13, 2025 · Original Source

1 - Inspection

Oct 17, 2024

Score 97

Official score: 97 · Understand this area’s scale

7 recorded violations

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 (P) Container of cream was found being held alone at room temperature and was at 71F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Cream was moved to refrigeration to cool before a 4 hour period elapsed. Deductions will be taken if this item is repeated.

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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf); Tomato mixture and container cooked vegetables being stored in a low boy cooler were found with no dates on them. After being cooked or prepared; ready to eat potentially hazardous food shall be dated to indicate when it must be discarded within a 7 day period. If portions of the food are moved to new containers; the date must follow. All other food was dated. CDI- Food items were dated as needed.

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

minorCode 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (C); Repeat; Several scoops with no handles were being stored in food containers. Scoop was stored in ice machine witg its handle touching the ice. If utensils are stored in food containers; they shall have handles that are above the food in order to prevent potential contamination.

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 4-903.11 (A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Clean equipment was found being stacked together while still wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows for air drying.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Sticker residue was found on the non-food contact surfaces of clean equipment. Non food contact surfaces shall be kept free of soil residue and other debris. Clean/remove sticker residue before/during washing.

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 5-501.113 Covering Receptacles (C)Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113 Covering Receptacles (C); Outdoor waste receptacles were left uncovered. Outdoor waste receptacles shall be equipped with tightly fitted doors and lids. This is a shared receptacle. Work together to keep lids/doors closed.

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

minorCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Dust is building in vent cover above men's restroom stall. Physical facilities shall be cleaned at a frequency necessary to keep them clean.

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 17, 2024 · Original Source

1 - Inspection

May 29, 2024

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw chicken was stored above crab meat in the walk-in cooler. In order to prevent cross contamination; raw animal food shall be stored in order of final cook temperature. CDI- Food was rearranged as needed.

In plain English

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

More about other finding

notedCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Priority Foundation; Raw meat was found thawing in standing water. Potentially hazardous food shall be thawed using approved methods such as under cool; running water or inside of refrigeration. CDI- Cool; running water was placed above thawing meat.

In plain English

More about food kept at an unsafe temperature

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Some fine food ingredients were found with no labels. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD.

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

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wet wiping cloths were found being stored on prep surfaces. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.

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; Several scoops with no handles were being stored in food containers. If utensils are stored in food containers; they shall have handles that are above the food in order to prevent potential contamination.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Handles in coolers have residue buildup inside where hands touch. Non food contact surfaces shall be kept free of soil 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

Official record from Wake County Environmental Services, May 29, 2024 · Original Source

1 - Inspection

Dec 19, 2023

Score 95

Official score: 95 · Understand this area’s scale

7 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority;Observed quat sanitizer less than 100PPM at 3 comp sink.Quat shall register 200-400PPM. Call service provider.; 4-601.11 (A); Priority Foundation; Observed sticker residue on large plastic containers stored as clean above 3 comp sink. Observed dried debris inside coffee/tea cups in alley area. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp 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

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Observed pan of fried cauliflower and samosas held above 41F inside cooler- items discarded. Owner stated that the items are held at room temperature during lunch then placed back inside the refrigerator. Owner would like to use time holding. EHS provided TPHC document to owner via email.

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 trays of fried vegetables prepared on previous days on rolling cart without date marking- items dated. Observed lentils; rice; mint chutney; housemade yogurt. prepared on previous days without date marking. Food specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A); except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified.

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

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation;Observed two unlabeled spray chemicals. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material- items labeled.

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

majorCode 8-103.11Other

Official wording

Variance obtained for specialized processing methods

Inspector’s notes

8-103.11; Priority Foundation;Observed housemade yogurt in facility. According to owner. This item is made from cooked milk that is fermented for four hours . This facility does not have prior approval to prepare yogurt. Before a variance from a requirement of this code is approved; the information that shall be provided by the person requesting the variance and retained in the regulatory authority’s file on the food establishment includes: (A) A statement of the proposed variance of the Code requirement citing relevant code section numbers (B) An analysis of the rationale for how the potential public health hazards and nuisances addressed by the relevant Code sections will be alternatively addressed by the proposal; Pf and (C) A haccp plan if required as specified under par. 8-201.13(A) that includes the information specified under sec. 8-201.14 as it is relevant to the variance requested. Discontinue this process until the is a state approval letter. Application for the variance can be found at http://www.wakegov.com/food/healthinspections/resources/Pages/HACCP.aspx;

In plain English

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

More about other finding

notedCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ;Observed package of raw lamb thawing inside bucket of standing water. Potentially hazardous food (Time/temperature for food safety food ) shall be thawed: (A) Under refrigeration that maintains the food temperature at 41F or below B) Completely submerged under running water: (1) At a water temperature of 70F or below. Item placed in cooler.

In plain English

More about food kept at an unsafe temperature

minorCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core;Observed all employees in kitchen preparing food and handling food utensils without wearing hair restraints. Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean food ; equipment; utensils; linens; and single service articles or single use articles. Obtain hair restraints.

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

Official record from Wake County Environmental Services, Dec 19, 2023 · Original Source