Restaurant · Wake County, NC

Bellini Italian Cuisine

Name: Bellini Italian Cuisine
Address: 7256 Gb Alford Hwy, Wake County, NC

7256 Gb Alford Hwy

Last inspected Jul 22, 2026 · View Map ↗ · Compare ↗

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Score 99

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Jul 22, 2026

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

minorCode 6-501.14 Cleaning needed on/around ceiling vent in kitchen. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dustFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.14 Cleaning needed on/around ceiling vent in kitchen. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. 6-501.110 Cell phone sitting on prep table in kitchen.

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 22, 2026 · Original Source

1 - Inspection

Jan 20, 2026

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 6-301.11 (Pf) Soap dispenser empty at handwash sink at drink/server station. Each handwashing sink shall be provided with a supply of hand cleaning liquidHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11 (Pf) Soap dispenser empty at handwash sink at drink/server station. Each handwashing sink shall be provided with a supply of hand cleaning liquid; powder; or bar soap. Soap added.

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

In-use utensils: properly stored

Inspector’s notes

3-304.12 (C) Observed plastic single service container stored in flour 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

Official record from Wake County Environmental Services, Jan 20, 2026 · Original Source

1 - Inspection

Jul 15, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Wire shelving in walk in cooler starting to rust and paint peeling. Maintain equipment in good repair. Replace.

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 6-501.14 Clean vent and surrounding ceiling by side kitchen entrance area. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dustFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.14 Clean vent and surrounding ceiling by side kitchen entrance area. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials.

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 15, 2025 · Original Source

1 - Inspection

Jan 15, 2025

Score 97

Official score: 97 · 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 (P) Chemical dish machine was registering at 0 ppm at time of inspection. Maintain sanitizer at correct concentrations when being used to sanitize. Corrected During Inspection - PIC was able to troubleshoot machine at the time of inspection to obtain 50 ppm.

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; Cold Holding (P) Salad prep unit registering at 45 F. Spring mix; lettuce; tomato; and roasted red peppers observed at 44-45 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC adjusted the temperature of the unit to a lower setting and temperatures of food products were lowering upon inspectors departure.

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, Jan 15, 2025 · Original Source

1 - Inspection

May 29, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

2 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; At the time of inspection there isn't a certified food protection manager as the PIC's certification has expired. The person in charge shall be a certified food protection manager. PIC is currently working on completing the course.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Temperature control for safety; ready to eat foods observed with prep dates that exceed the 7 day shelf life. Gluten free pasta with a prep date of 5/19 and 5/17; tiramisu from 5/21; and cooked lamb sauce from 5/19. Temperature control for safety; ready to eat foods shall be discarded once the 7 day shelf life has been met. Corrected During Inspection - PIC voluntarily discarded these items.

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

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

1 - Inspection

Dec 11, 2023

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

majorCode 4-101.19Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.19; Core; Cardboard pieces are being used underneath mixing bowl to stablize the equipment while in use. Spatula observed with heat damaged handle. Nonfood contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant; nonabsorbent; and smooth material.; 4-202.11; Priority Foundation; Multiple large plastic food storage containers observed with broken corners and cracks. Multiuse food contact surfaces shall be smooth; free of cracks/chips; free of sharp angels/crevices; and finished to have smooth joints. Corrected During Inspection - PIC will discard these containers and replace.

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 11, 2023 · Original Source