Restaurant · Wake County, NC

Capi's

Name: Capi's
Address: 2700 Regency Pky, Wake County, NC

2700 Regency Pky

Last inspected Mar 31, 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

6 inspections

1 - Inspection

Mar 31, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 2-102.12 (A) Certified Food Protection Manager (C)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C); Manager has expired Serve Safe certification. 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. Re-take the ServSafe class or exam. Raise The Grade offers classes in Spanish and we discussed contact has been made with Sysco.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; The True Make-Line Refrigerator has condensation collecting inside and coming out the front; into a tray on the floor. Repair is needed to properly direct condensation. Equipment shall be kept 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

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Handle to the walk-in cooler has unclean build-up. Cres-Cor Cabinet inside the walk-in cooler is not clean. Clean these items.

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 6-501.113 Three BroomsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.113 Three Brooms; two dustpans and a large pole are stored in front of the handwashing sink. Store tools such as brooms and mops in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Do not block the handwashing sink with storage and do not put cleaning tools where employees may need to touch them while preparing food. Brooms and dust pans were moved to the back area where there are two wall-mounted hook systems. Discussed cleaning-up that area (and the dining room) to accommodate necessary items.

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, Mar 31, 2026 · Original Source

1 - Inspection

Oct 14, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 2-102.12 (A) Certified Food Protection Manager (C)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

notedCode 3-501.15 Beans and Meatballs from lunch service are stored hot inside the walk-in coolerFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Beans and Meatballs from lunch service are stored hot inside the walk-in cooler; stacked. Remove lids and stir food. Monitor the food temperature to assure meatballs and beans cool to 70F in 2 hours or less -and- that food cools from 70F to 41F in 4 hours or less. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Improved cooling methods and monitoring with the thermometer is needed. Consider rotating a shelving unit into the walk in cooler that better supports pans like those located outside the cooler. Lids were removed and pans of food were spread out into shallow layers. .

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

minorCode —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Unused equipment under the hood is dusty and not used. There is a domestic black refrigerator and a Lincoln conveyor grill. There is more unused equipment against the back wall to the left of the food preparation sink. Remove unused equipment. Maintain all items stored in the food area clean and free of dust.

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 14, 2025 · Original Source

1 - Inspection

Mar 13, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 2-102.12 (A) Certified Food Protection Manager (C)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C); Manager has expired Serve Safe certification. 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. Information on approved classes sent to person in charge. Recommend to have additional employee with supervisory role obtain Serve Safe or similar certification.Sent upcoming Servesafe classes to PIC.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Ice machine lid has residue buildup. Employee cleaned ice machine lid during inspection. Much improvement on nonfood cleaning. Storage cabinet in walk-in cooler still has some minor food residues and needs to be cleaned. Nonfood-contact surfaces of equipment shall be kept free of a a buildup of dust; dirt; food residue and other debris. Clean these areas 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

Official record from Wake County Environmental Services, Mar 13, 2025 · Original Source

1 - Inspection

Sep 18, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

minorCode 2-102.12 (A) Certified Food Protection Manager (C)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C); Manager has expired Serve Safe certification. 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. Information on approved classes sent to person in charge. Recommend to have additional employee with supervisory role obtain Serve Safe or similar certification.Sent upcoming Servesafe classes to PIC.

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 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P); Back side of ice chute had minor pink residue buildup. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment shall be cleaned at a frequency necessary to prevent buildup of soils or residues. Manager removed ice chute during inspection and cleaned at three compartment sink. No points deducted; all soda nozzles and ice machine observed clean during visit.

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 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C); Wiping cloth bucket next to grill station with low-25ppm bleach sanitizer solution. Wet wiping cloths shall be held in-between uses in a chemical sanitizer solutions at correct concentration. Bleach solution remade during inspection at 50-100ppm. Bleach sanitizer solutions shall be 50-200ppm. Ensure test strips are used to make solution and change after 2 hours.

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 18, 2024 · Original Source

1 - Inspection

May 21, 2024

Score 98.5

Official score: 98.5 · 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; Manager has expired Serve Safe certification. 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. Information on approved classes sent to person in charge. Recommend to have additional employee with supervisory role obtain Serve Safe or similar certification.

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 cloth bucket next to grill station with low-0ppm bleach sanitizer solution. Wet wiping cloths shall be held in-between uses in a chemical sanitizer solutions at correct concentration. Bleach solution remade during inspection at 50-100ppm. Bleach sanitizer solutions shall be 50-200ppm. Ensure test strips are used to make solution and change after 2 hours.

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 21, 2024 · Original Source

1 - Inspection

Jan 17, 2024

Score 96

Official score: 96 · Understand this area’s scale

3 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 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Dr. Pepper and coke soda nozzles on soda machine are soiled with black residue buildup. Ice chute on machine has pink residue along back of chute. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment shall be cleaned at a frequency necessary to prevent buildup of soils or residues. Soda nozzles removed during inspection. Recommend to get extra nozzles from soda supplier to swap on machine to keep nozzles clean. Full points taken for 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

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; Much improvement on nonfood cleaning. Storage cabinet in walk-in cooler still has some minor food residues and needs to be cleaned. Nonfood-contact surfaces of equipment shall be kept free of a a buildup of dust; dirt; food residue and other debris. Clean these areas 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

Official record from Wake County Environmental Services, Jan 17, 2024 · Original Source