Restaurant · Wake County, NC

Brodeto

Name: Brodeto
Address: 2201 Iron Works Dr, Wake County, NC

2201 Iron Works Dr

Last inspected Aug 24, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 95

Get the next inspection, free.

We'll email you when Brodeto has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

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

The full inspection history

4 inspections

1 - Inspection

Aug 24, 2026

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

notedCode 3-202.18 Shellstock identification Observed clams and muscles stored in the walkin with out a tag. The tag had been placed in the binder. Tags shall remain with the product until the container is empty and then placed on file for 90 days. (A) SHELLSTOCK shall be obtained in containers with tags or labels affixed by the harvester or DEALER that list the following information in the following order: Pf DEALER nameFood source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-202.18 Shellstock identification Observed clams and muscles stored in the walkin with out a tag. The tag had been placed in the binder. Tags shall remain with the product until the container is empty and then placed on file for 90 days. (A) SHELLSTOCK shall be obtained in containers with tags or labels affixed by the harvester or DEALER that list the following information in the following order: Pf DEALER name; address; and CERTIFICATION NUMBER (if applicable) Original shipper CERTIFICATION NUMBER (if applicable) Harvester ID number Date of harvest Harvest location Type and quantity of shellfish In bold; capitalized type: "This tag is required to be attached until container is empty and thereafter kept on file for 90 days." Pf (B) A container of SHELLSTOCK that doesn’t bear a tag or the label doesn’t contain all required information is subject to embargo or seizure and destruction (C) If a place is provided on the harvester tag for a DEALER; the DEALER information shall be listed first. (D) If the harvester tag is designed to add each DEALER identification; individual DEALER tags need not be provided. CDI: The tag was placed back with the products.

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 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; [Repeat] Observed multiple pots and utensils being stored as clean were observed with leftover food debris present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- dishes returned to be cleaned.

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 3-501.14(A) Cooked TCS FOOD shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. P Observed veal short rib cooling at 84oF. According to PICFood temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A) Cooked TCS FOOD shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. P Observed veal short rib cooling at 84oF. According to PIC; the time the product enter the danger zone 135oF is unknown. Time and temperatures shall be monitored to verify cooling perimeters are met. CDI REHS discussed alternative ways to monitored time and temperatures during the cooling process.

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; [Repeat] Garlic oil 8/2 and crushed tomato 8/17 were both observed being held beyond 7 days. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- food items voluntarily discarded by PIC.

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 3-501.15 Cooling Methods (Pf) Observed veal short ribs cooling covered in foil with a metal pan on top. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: Pf (1) Placing the FOOD in shallow pansFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Observed veal short ribs cooling covered in foil with a metal pan on top. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: Pf (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: 1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered; or uncovered if protected from overhead contamination where it is not exposed to splash; dust; or other contamination; during the cooling period to facilitate heat transfer from the surface of the FOOD. CDI Immediately place in an ice bath.

In plain English

More about food kept at an unsafe temperature

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; 1) Observed dishes stacked while still wet. Cleaned equipment and utensils shall be stored in a clean; dry location and shall be stored in a self-draining position that allows 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

Official record from Wake County Environmental Services, Aug 24, 2026 · Original Source

1 - Inspection

Feb 5, 2026

Score 94

Official score: 94 · Understand this area’s scale

7 recorded violations

notedCode 3-203.12Food source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-203.12; Priority Foundation; [Repeat] Several shellstock tags were lacking date of when last shellstock was sold. Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty; the date when the last shellstock from the container is sold or served shall be recorded on the tag or label; and tags shall be retained for 90 calendar days from the date that is recorded on the tag or label and kept in chronological order. CDI- more education given.

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 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; [Repeat] Several metal pans and utensils being stored as clean were observed with leftover food debris present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- dishes returned to be cleaned.

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)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Caesar dressing and half chickens were observed holding above 41F (see temperature chart). Maintain TCS foods in cold holding at 41F or less. -P

In plain English

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; [Repeat] Gorgonzola cream (1/29); escarole (1/27); beans (1/28); braised beef (1/28); brodeto broth (1/27) and duck skins (1/27) were all observed being held beyond 7 days. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- food items voluntarily discarded by PIC.

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 8-103.11Other

Official wording

Variance obtained for specialized processing methods

Inspector’s notes

8-103.11; Priority Foundation; Establishment is performing a specialized food preparation process (reduce oxygen packaging) without the proper variance approval and HACCP plan. Vacuum packaged foods (raw meats; cured meats and fish) found stored in walk-in cooler and reach-in freezer with datemarks extending longer than 48 hours. A variance approved from the State of NC Food Protection Program/Variance Committee is needed if facility would like to continue using ROP this way. HACCP plans are not required for ROP products that are: labeled with the production date and time; held at 41F or below; and removed from the packaging within 48 hours. VR- EHS will return to verify compliance of this item. **Fish is not allowed to be vacuum sealed. **

In plain English

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

More about other finding

notedCode 4-502.14 Except as permitted under G.S. 130A-248(c3)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-502.14 Except as permitted under G.S. 130A-248(c3); mollusk and crustacea shells shall not be used more than once as serving containers. G.S. 130A-248(c3) states a food establishment may reuse an oyster shell to serve shucked oysters that are cooked; regardless if the shucked oysters are reused in the same shells from which they originated. Establishments must do the following; 1) Posts on the premises a conspicuous sign; clearly legible; and easily readable by the public; advising that the establishment reuses oyster shells to serve cooked oysters. (2) Protects each reused oyster shell from contamination by; at a minimum; doing all of the following on the same day the oyster is removed from the shell: a. Boils the shell for a minimum of ten minutes. b. Thoroughly dries the shell. c. Stores the shell in a covered container that is refrigerated until it is reused. (3) Reuses the shell within 48 hours after the oyster is removed from the shell. CDI- education was given and the PIC stated that this item will be removed from the menu.

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

criticalCode 4-101.11 (A) - (E )Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.11 (A) - (E ); Priority; Scallop shells are being washed; rinsed and sanitized and then used for service. Food contact surfaces shall be (A) Safe P; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage. Verification Required- EC will return on Monday; February 9th to verify that scallop shells have been removed from the premises.

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 5, 2026 · Original Source

1 - Inspection

Jul 23, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

7 recorded violations

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Several flies observed in the kitchen. Keep the premises free of insects; rodents; and other pests.

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 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; The cutting board across from the hearth oven is in need of resurfacing or replacement. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.

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

majorCode 4-501.116Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.116; Priority Foundation; Test strips are not available for the chlorine sanitizing dish machine. Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. VR- EC will return within 10 business days to verify that test strips are available.

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 3-203.12Food source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

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 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; Several metal pans and utensils being stored as clean were observed with leftover food debris present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- dishes returned to be cleaned.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Chicken stock (7/6); Brodeto sauce (7/12) and Sausage (7/15) were all observed being held beyond 7 days. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- food items voluntarily discarded by PIC. 3-501.17; Priority Foundation; A squeeze bottle of sea urchin cream was observed without a date. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- known 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

notedCode 4-601.11(C )Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ); The interiors of bins being used to store clean dishes were observed with food debris present along the bottom. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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, Jul 23, 2025 · Original Source

1 - Inspection

Oct 31, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

7 recorded violations

notedCode 3-301.11Employee health and hygiene

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

3-301.11; Priority; Observed food employee preparing ready-to-eat foods offered raw with their bare hands. All ingredients are ready-to-eat and item will not be cooked prior to service. Except when washing fruits and vegetables; food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. CDI- Employee immediately donned gloves without being prompted. PIC agreed to re-educate all kitchen employees on the importance of restricting bare hand contact with ready-to-eat foods.

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 6-301.14Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14; Core; Handwashing signs were missing at handwashing sinks throughout the kitchen. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signs were provided by EHS.

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

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-203.12; Priority Foundation; Several shellstock tags were lacking date of when last shellstock was sold and need to be organized in a better manner. Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty; the date when the last shellstock from the container is sold or served shall be recorded on the tag or label; and tags shall be retained for 90 calendar days from the date that is recorded on the tag or label and kept in chronological order. VR- EHS will return to verify compliance of this item. 3-402.12; Priority Foundation; Fish on menu (Amberjack and Steelhead) are offered raw but facility was unable to locate a parasite destruction letter from supplier. If the fish are frozen by a supplier; a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under § 3-402.11 OR a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed as specified in Subparagraph 3-402.11(B)(4) is required. Proper parasite destruction documentation must be provided by fish suppliers and maintained in facility for review. VR- EHS will return to verify compliance of this violation.

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 8-103.11Other

Official wording

Variance obtained for specialized processing methods

Inspector’s notes

8-103.11; Priority Foundation; Establishment is performing a specialized food preparation process (reduce oxygen packaging) without the proper variance approval and HACCP plan. Vacuum packaged foods found stored in walk-in cooler and reach-in freezer with datemarks extending longer than 48 hours. A variance approved from the State of NC Food Protection Program/Variance Committee is needed if facility would like to continue using ROP this way. HACCP plans are not required for ROP products that are: labeled with the production date and time; held at 41F or below; and removed from the packaging within 48 hours. VR- EHS will return to verify compliance of this item.

In plain English

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

More about other finding

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Two sanitizer buckets found stored on the floor in the kitchen. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off of the floor and used in a manner that prevents contamination of food; equipment; utensils; linens; single-service; or single-use articles. CDI- Sanitizer buckers were relocated off of 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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; 1)Plastic pans were found stacked while still wet. 2)Clean utensils were stored directly near handwashing sink where splash contamination can occur. Cleaned equipment and utensils shall be stored in a clean; dry location and shall be stored in a self-draining position that allows air drying. Install splashguard at handwashing sink and allow containers to air dry prior to stacking.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; The saute reach-in cooler inner door panel is removed and the insulation is exposed. Equipment and components shall be maintained intact and in good repair/condition. Repair damaged equipment.

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 31, 2024 · Original Source