Restaurant · Wake County, NC

Cappolla's Pizza Grill

Name: Cappolla's Pizza Grill
Address: 2462 Walnut St, Wake County, NC

2462 Walnut St

Last inspected Mar 27, 2026 · View Map ↗ · Compare ↗

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Score 95

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

The full inspection history

5 inspections

1 - Inspection

Mar 27, 2026

Score 95

Official score: 95 · Understand this area’s scale

6 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; Manager ServSafe has expired. Please schedule recertification / exam. The person in charge shall be a certified food protection manager by passing a test that is part of an ANSI 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

notedCode 3-501.16(A)(2) Sandwich Prep Refrigerator is not cold enough. Alfredo Sauce 44FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Sandwich Prep Refrigerator is not cold enough. Alfredo Sauce 44F; Tomato 43F. Maintain TCS foods in cold holding at 41F or less. -P Adjustment was made to the temperature setting and sticker provided reminding the food temperature shall be maintained at 41F.

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 3-501.15 Cooling Methods (Pf) Chicken 63F stored in the top of the sandwich refrigeratorFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Chicken 63F stored in the top of the sandwich refrigerator; Chicken 51.5F stored in the top of the pizza refrigerator. Cool chicken rapidly inside the walk-in cooler or in the bottom of the prep refrigerators to 41 degrees F. If chicken that has been cooked fresh must be stored in the top of the pizza or sandwich refrigerator; only store as much chicken in this area that will be used in four hours or less. Pans of chicken were moved to the lower portion of the refrigerators with increased air flow for cooling.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11 Plastic covered container of salad is stored on the floor of the walk-in cooler under the shelving. Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Plastic covered container of salad is stored on the floor of the walk-in cooler under the shelving. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Do not store salad or food containers on the floor. Salad was moved to a central shelf with other ready-to-eat food.

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 —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 (C) Paper Towel dispenser is not dispensing towels. Replace the towel dispenser. . Base / entrance to the walk-in cooler is damaged. .

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 and walk-in freezer are heavily soiled. Ticket rail is not clean. Glass shelves need cleaning. Maintain surfaces clean.

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 27, 2026 · Original Source

1 - Inspection

Sep 19, 2025

Score 93

Official score: 93 · Understand this area’s scale

8 recorded violations

notedCode 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

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Hand Drying Provision (Pf) Paper Towels are not dispensing at the back kitchen handwashing sink. Soap is not dispensing at the front handwashing sink. Assure soap and paper towels are available at both kitchen handwashing sinks. Owner restored function during the inspection.

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) Slicer Blade is not clean. There is dry build-up on the underside of the blade. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Assure slicer is cleaned and sanitized after use. Cleaning and sanitizing of the slicer was directed.

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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Cooked Chicken Wings and Thawed Chicken Tenders are not date marked. Spaghetti in the walk in cooler is not date marked. These ready-to-eat foods require date marking. Use masking tape and add the date the food is cooked or thawed (removed from the freezer). Dates were 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 4-501.12 Cutting Surfaces (C) Cutting Board on the sandwich refrigerator has fuzzyCleaning 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 Board on the sandwich refrigerator has fuzzy; deteriorating discolored edges. Sand; or otherwise restore a hard; cleanable finish to the cutting board.

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) Sandwich Refrigerator needs extensive cleaning. Walk-in Freezer Door Handle and Walk-In Cooler Door Handle are not clean. Can Rack near the backdoor is not clean. Shelf and table legs under the grill need cleaning. Maintain equipment clean.

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 6-501.18 Handwashing sink in the front kitchenCleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18 Handwashing sink in the front kitchen; and toilet rooms are not clean. Toilet; light switch plates; soap dispensers; etc. needs cleaning. Maintain handwashing sinks and toilets clean.

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 (C) Ceiling Vents are dusty. Walls and floor need cleaning. Maintain physical facilities clean.

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 19, 2025 · Original Source

1 - Inspection

May 9, 2025

Score 97.5

Official score: 97.5 · 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

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 —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Slicer is not clean. It was used earlier today. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Assure slicer is cleaned and sanitized after use. Employee has plans to clean and sanitize the slicer later this day and we discussed the requirement.

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 4-501.12 Cutting Surfaces (C) Cutting Board on the sandwich refrigerator is not clean and is not in cleanable condition. Edges are texturedCleaning 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 Board on the sandwich refrigerator is not clean and is not in cleanable condition. Edges are textured; dark; worn; not smooth. Refinish the surfaces of the cutting board that cannot be effectively cleaned. If cutting board cannot be effectively cleaned; replace it.

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) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C); Core; Equipment; Nonfood Contact Surfaces; and Utensils; Handles on the True Sandwich Refrigerator are not clean with build up in the "true" letters. Exterior of the walk in cooler is not clean including handle to open the door. Nonfood-contact surfaces of equipment shall be kept free of 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

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) Floor under sinks; walls and soap dispensers need cleaning. Maintain physical facilities clean.

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 9, 2025 · Original Source

1 - Inspection

Nov 25, 2024

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

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 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Packaged and Unpackaged Food - Separation; Packaging; and Segregation; Raw chicken on bottom shelf with cooked chicken wings; deli ham container; fully cooked meatballs and container of ground beef. Food shall be protected from cross contamination by storing the foods with ready-to-eat items above raw foods and raw foods according to final cook temperature. Items rearranged during inspection. Chart for food storage provided. Ground beef is not used in restaurant for customers; it is for personal use.

In plain English

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

More about other finding

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Ready-To-Eat Time / Temperature Control for Safety Food; Disposition; Chicken wings are cooked and frozen and removed from the freezer as needed. One container of chicken wings in walk-in cooler without date marking. Educated about date marking and time in freezer; and when items should be dated. All other TCS (Time/Temperature Controlled for Safety) foods date marked correctly when held longer than 24 hours. No points deducted.

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 4-901.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11(A); Core; A few clear containers stacked over three compartment sink on clean dish shelf with water nested in-between the containers. Air dry equipment and utensils after cleaning and sanitizing. Containers moved during inspection.

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

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; Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils; Buildup of food debris along walk-in cooler shelves; and dry storage bottom shelf. Shelf in front make line area has some dust buildup. Nonfood-contact surfaces of equipment shall be kept free of 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, Nov 25, 2024 · Original Source

1 - Inspection

Feb 23, 2024

Score 94

Official score: 94 · Understand this area’s scale

7 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 ServSafe has expired. Please schedule recertification / exam.

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

majorCode 2-301.15Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.15; Priority Foundation; Hands are rinsed in the 3~compartment ware washing sink instead of being washed in the handwashing sink. Teach everyone to wash hands in the handwashing sink with the use of soap. discussed today

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); Priority Foundation; Cutting Board on the sandwich refrigerator is not clean; especially along the edges. Cutting board should not be rough and dark. Refinish the areas that are not smooth and take the cutting board to the ware washing sink every 4 hours for cleaning and sanitizing. . . Knife has unclean buildup on the blade; near the handle. Effective cleaning is needed. If the knife is used continuously; clean & sanitize the knife every 4 hours also. . Base of the faucet of the food preparation sink is not clean with build~up. Use soap and scrub pad to remove the build~up. Knife was taken to the ware washing sink to soak; Cutting Board is being cleaned upon request.

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 4-502.11(A) and (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-502.11(A) and (C); Core; Pizza Cutters are in bad condition with jagged edges. Replace pizza cutters. . . Walk~in Cooler Door Handle is rough; deteriorating. Replace walk~in door handle with new smooth handle.

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; Shelves with spices and scale are heavily soiled. Thorough cleaning is needed of the shelving unit to the right of the slicer. . . Counter and sneezeguard to the left of the sandwich prep refrigerator is not clean. There is a lot of unclean buildup on the True Refrigerator Handles of the sandwich prep refrigerator. Maintain these areas clean.

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 5-501.116Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.116; Core; Trash Can in the restroom is very dirty. Handsoap dispenser is also dirty. Clean trash cans as often as necessary

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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Ceiling Vents are dusty; not clean; both in the kitchen and dining area. Maintain vents clean.

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 23, 2024 · Original Source