Restaurant · Wake County, NC

Bravos Pizzeria

Name: Bravos Pizzeria
Address: 9 N Main St, Wake County, NC

9 N Main St

Last inspected Jun 10, 2026 · View Map ↗ · Compare ↗

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Score 98

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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

7 inspections

1 - Inspection

Jun 10, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Observed black residue buildup inside ice machine in the back storage room.- In equipment such as ice bins; they shall be cleaned at the frequency necessary to preclude accumulation of soil residues.- Please clean ice bin and do so 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 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 multiple TCS food items in the center prep cooler with cold-holding temperatures above 41 F (see temperature log). TCS foods must be maintained at 41 F or below during cold holding. The ambient air temperature of the center prep cooler was measured at 41 F. CDI: Noted food items were either discarded or placed on ice. The prep cooler thermostat was adjusted. The PIC stated that a service technician is scheduled to inspect and repair the unit by the end of the week. An alternative functioning prep cooler is available on-site for use as needed. Repeat

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; The cutting boards on the center prep cooler is deeply scratched and discolored.- Surfaces such as cutting blocks andboards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.- Please resurface/replace cutting boards so they can be cleaned easily.; Repeat

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) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Cleaning needed of shelving unitsCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Cleaning needed of shelving units; reach ins and freezers. Repeat.

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 10, 2026 · Original Source

1 - Inspection

Feb 26, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

Official wording

Non-food contact surfaces 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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C); Physical facilities shall be cleaned at a frequency necessary to keep them clean. Cleaning needed of floors and walls throughout establishment including storage rooms. Repeat.

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, Feb 26, 2026 · Original Source

1 - Inspection

Oct 16, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Metal and plastic containers stored clean had food debris on them. CDI: Placed in dish washing area for rewashing.

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 wording

Non-food contact surfaces 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

minorCode 6-501.12 CleaningCleaning 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

Official record from Wake County Environmental Services, Oct 16, 2025 · Original Source

1 - Inspection

Feb 27, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; There is not a certified food protection manager on sight. Certification expired in October 2023. Discussed wtih PIC aboutobtaining a new certification. 2-102.12 (A); Core; (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shownproficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.; Repeat

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

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; some items voluntarily discarded. Others moved to cooler units while turning temperatures down in them.

In plain English

More about food kept at an unsafe temperature

notedCode 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; The cutting boards have heavy scratches in them and have black buildup on them.- Surfaces such as cutting blocks andboards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discardedif they are not capable of being resurfaced.- Please resurface/replace cutting boards so they can be cleaned easily.; Repeat

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; The back wall has a lot of damage to it with some of the outer wall missing.- Physical facilities shall be maintained in a good state of repair.- Please repair the damage to the back wall.

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, Feb 27, 2025 · Original Source

1 - Inspection

Sep 24, 2024

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

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

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wiping clothes observed being use to wipe up food contact surfaces and equipment were not being placed in a sanitizerbetween use. 3-304.14; Core; (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in achemical sanitizer solution at a concentration specified under sec. 4 501.114; CDI: Wiping clothes that were being used to wipe up contactsurfaces were placed in a sanitizer bucket.; Repeat

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 4-501.12Cleaning and sanitizing

Official wording

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

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

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; There is buildup of food and debris on the door handles of equipment and insides of coolers.- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.- Please clean items listed and do so 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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Minor cleaning is needed on the walls throughout.- Physical facilities shall be cleaned as often as necessary to keep themclean.- Please clean the walls throughout.; Repeat

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, Sep 24, 2024 · Original Source

1 - Inspection

Apr 25, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wiping clothes observed being use to wipe up food contact surfaces and equipment were not being placed in a sanitizer between use. 3-304.14; Core; (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114; CDI: Wiping clothes that were being used to wipe up contact surfaces were placed in a sanitizer bucket.

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

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; There is not a certified food protection manager on sight. Certification expired in October 2023. Discussed wtih PIC about obtaining a new certification. 2-102.12 (A); Core; (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.

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

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Observed multiple containers of food in cold holding units that do not have a cover over them of any kind.- Food shall be protected from contamination by storing it where it is not exposed to splash; dust; or other contaminations.- Please cover the food when not actively cooling down.

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

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; There is one torn gasket on the back refrigeration unit.- Equipment shall be maintained in a good state of repair and condition.- Please replace the gasket.; 4-501.12; Core; The cutting boards have heavy scratches in them and have black buildup on them.- Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.- Please resurface/replace cutting boards so they can be cleaned easily.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Minor cleaning is needed on the walls throughout.- Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean the walls throughout.

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 25, 2024 · Original Source

1 - Inspection

Dec 1, 2023

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

minorCode There is not a certified food protection manager on sight. Certification expired in October 2023. Discussed wtih PIC about obtaining a new certification. 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

There is not a certified food protection manager on sight. Certification expired in October 2023. Discussed wtih PIC about obtaining a new certification. 2-102.12 (A); Core; (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.

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 Chicken broth was observed hot holding at 121F on the flat top grill below the minimum required temperature of 135F. 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Chicken broth was observed hot holding at 121F on the flat top grill below the minimum required temperature of 135F. 3-501.16(A)(1) ; Priority; (A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under sec.3 501.19; and except as specified under par. (B) and in par. (C ) of this section; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (1) At 135F or above; CDI: PIC reheated chicken broth to 167F as a corrective action. Product had been holding less than 2 hours.

In plain English

More about food kept at an unsafe temperature

criticalCode The quaternary ammonia sanitizer was measured at over 500PPM when using QT test kit exceeding the acceptable measurement of 200-400ppm. PIC test kit was not working properly and was out of date. 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

The quaternary ammonia sanitizer was measured at over 500PPM when using QT test kit exceeding the acceptable measurement of 200-400ppm. PIC test kit was not working properly and was out of date. 7-204.11 ; Priority; Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). P CDI: PIC adjusted the quaternary ammonia sanitizer to the required level and was observed again after corrective action at 300ppm.

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 Wiping clothes observed being use to wipe up food contact surfaces and equipment were not being placed in a sanitizer between use. 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Wiping clothes observed being use to wipe up food contact surfaces and equipment were not being placed in a sanitizer between use. 3-304.14; Core; (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114; CDI: Wiping clothes that wer ebeing used to wipe up contact surfaces were placed in a sanitizer bucket.

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 The surface coating on the wall next to the food prep table is peeling and no longer cleanable. 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

The surface coating on the wall next to the food prep table is peeling and no longer cleanable. 6-501.11; Core; 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, Dec 1, 2023 · Original Source