Restaurant · Wake County, NC

Cape Fear Seafood Company

Name: Cape Fear Seafood Company
Address: 1885 Lake Pine Dr, Wake County, NC

1885 Lake Pine Dr

Last inspected Aug 12, 2026 · View Map ↗ · Compare ↗

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Score 98

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

The full inspection history

3 inspections

1 - Inspection

Aug 12, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 4-601.11 (A) EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Several stacks of soiled boat glass bowls were stored as clean. Several stacks of plastic food storage containers stored as clean contained label and label residue. Equipment food contact surfaces and utensils shall be clean to sight and touch. The PIC moved these items to the dish washing station to be cleaned and sanitized. ***CORRECTED DURING INSPECTION (CDI)***REPEAT VIOLATION*** 4-602.12 Cooking and Baking Equipment (C) The interior and door seals of the microwave on the bottom shelf across from the grill are soiled. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. The PIC had the microwave cleaned during the inspection. ***CDI***REPEAT VIOLATION***

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

4-501.11 Good Repair and Proper Adjustment - Equipment The dish machine is not dispensing the sanitizing solution. Equipment shall be maintained in good repair. The establishment is to use the three compartment sink for all ware washing until the dish machine is repaired.

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 4-602.13 Nonfood Contact Surfaces (C) The exterior surfaces of all equipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) The exterior surfaces of all equipment; to include the top surface of the dish machine; are soiled grease and food splatter build up; and shall be cleaned. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. 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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions Floors throughout kitchen have minor food debris build up and wetness conditions behind/equipment pathways. (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. PIC advised to increase cleaning frequency and monitor floors for wetness conditions after moping.

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, Aug 12, 2026 · Original Source

1 - Inspection

Jan 30, 2026

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Several hanswashing sinks had bottles of chemical sanitizing solution stored on them. A handwashing sink may not be used for purposes other than handwashing. The PIC moved the bottles to bottom shelves and cabinets.***CORRECTED DURING INSPECTION (CDI)***

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

4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Several stacks of soiled Brulé bowls were stored as clean. Several stacks of plastic food storage containers stored as clean contained label and label residue. Equipment food contact surfaces and utensils shall be clean to sight and touch. The PIC moved these items to the dish washing station to be cleaned and sanitized. ***CDI*** 4-602.12 Cooking and Baking Equipment (C) The interior and door seals of the microwave on the bottom shelf across from the grill are soiled. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. The PIC had the microwave cleaned during the inspection. ***CDI***

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) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Several stacks of plastic food storage containers were wet stacked. B) Clean EQUIPMENT and UTENSILS shall be stored in a self-draining position that allows air drying. The PIC moved the wet stacked containers to the dish washing area to be cleaned; sanitized; and stored to air dry.***CDI***

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 4-501.12 Cutting Surfaces (C) Cutting boards are deeply scratchedCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12 Cutting Surfaces (C) Cutting boards are deeply scratched; scored; and discolored. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. PIC advised to resurface or 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 5-501.16 Storage AreasFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.16 Storage Areas; Rooms and Receptacles; Capacity and Availability (C) Several broken down cardboard boxes were stored on the floor. (B) A receptacle shall be provided in each area of the FOOD ESTABLISHMENT or PREMISES where REFUSE is generated or commonly discarded; or where recyclables or returnables are placed. PIC advised to store on off the floor.

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, Jan 30, 2026 · Original Source

1 - Inspection

Jun 30, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11 Miscellaneous Sources of Contamination (C) Bag of spinach stored directly on top on cooked mussels. Shell stock tag stored in container with cooked mussels. Protect food from contamination sources not specifically noted by the code. ***CORRECTED DURING INSPECTION (CDI)***

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 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C) Several soiled dry wiping clothes stored on counter tops throughout kitchen cook and make lines. Maintain dry wiping cloths free of visible debris and soil. PIC replaced with clean dry wiping clothes.

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

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Reach in refrigeration units are soiled with food debris. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean the item listed.

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 30, 2025 · Original Source