Restaurant · Wake County, NC

Carolina Ale House

Name: Carolina Ale House
Address: 11685 Northpark Dr, Wake County, NC

11685 Northpark Dr

Last inspected Sep 29, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 94

Get the next inspection, free.

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

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

SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Sep 29, 2026

Score 94

Official score: 94 · Understand this area’s scale

4 recorded violations

notedCode Observation: Multiple bowl that have already been washedCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Multiple bowl that have already been washed; rinsed; and sanitized still have food debris stuck on them. Both slicers had veggie debris still on them after being washed; rinsed; and sanitized. The ice scoop and ice scoop holder both have micriobial build up. 4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf CDI: All items were pulled and washed; rinsed; and sanitized again.

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 Observation: Multiple cold hold foods in multiple coolers are not being maintained at 41F. Examles: Walk in cooler: Buffalo chicken dip 44FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Multiple cold hold foods in multiple coolers are not being maintained at 41F. Examles: Walk in cooler: Buffalo chicken dip 44F; spinach dip 44F; noodles 44F; grouper 43F; turkey 43F. Drawer cooler 2: ribs 45F; chicken 45F; Drawer cooler 3: beef 45F; chicken 45F. 3-501.16 (A)(2) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P

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 Observation: Dishes were stacked while still wet. 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

Observation: Dishes were stacked while still wet. 4-901.11 Equipment and Utensils; Air-Drying Required (C)

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 Observation: Dust and grease are building up on the outside of fryers and othe equipment on the same line as the fryers. 4-601.11 Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Dust and grease are building up on the outside of fryers and othe equipment on the same line as the fryers. 4-601.11 Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.

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 29, 2026 · Original Source

1 - Inspection

Mar 31, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode Observation: OpenEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

Observation: Open; uncovered drink was stored beside slicer on the prep table. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. CDI: Drink was discarded.

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 Observation: Several dishes still have food debris on them after being washedCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Several dishes still have food debris on them after being washed; rinsed; and sanitized. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. CDI: Dishes were removed and rewashed; rinsed; 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

notedCode Observation: :Wings in prep cooler 1 were holding at 46FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: :Wings in prep cooler 1 were holding at 46F; tomatos were holding at 46F; pico at 43F; and eggs at 43F in the salad prep cooler; all items in the waitress prep cooler were holding at 49F(examples cut fruit; salsa; and cut carrot). 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: All foods were pulled and placed in walk in cooler to cool. Foods had been in cooler less than 4 hours according to temp log. Technician was called to check on coolers.

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Wiping clothes were stored on prep surfaces throughout establishment. 4-901.12 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: Wiping clothes were stored on prep surfaces throughout establishment. 4-901.12 Wiping Cloths; Air Drying Locations (C)

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 28, 2025

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode Observation: Raw seafood was stored beside ready to eat foods in the prep cooler. 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

Observation: Raw seafood was stored beside ready to eat foods in the prep cooler. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) CDI: Raw seafood was moved and stored away from ready to eat foods.

In plain English

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

More about other finding

notedCode Observation: The utensil container has food debris building up in it and needs to be santizd. 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The utensil container has food debris building up in it and needs to be santizd. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C)

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 —Water, plumbing, and sewage

Official wording

Sewage & wastewater properly disposed

Inspector’s notes

Observation: The drain at the ware wash machine is not draining properly. The three compartment sink is being used at this time to wash dishes. 5-401.11 Capacity and Drainage (C)

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, Oct 28, 2025 · Original Source

1 - Inspection

May 6, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode Observation: Employee came in kitchen through the back doorHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

Observation: Employee came in kitchen through the back door; removed gloves and placed another pair of gloves on to prepare food. 2-301.14 When to Wash (P) CDI: Spoke to manager about hand washing; manager spoke to employee and she washed hands and placed new pair of gloves on.

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

Proper cold holding temperatures

Inspector’s notes

Ribs and steak were stacked to high in the drawer cooler under the grill and the top layer of each was holding at 46F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: First couple of layers of ribs and steak were removed and placed in the walk in cooler. Spoke to manager about not stacking food quite as high in the drawer coolers.

In plain English

More about food kept at an unsafe temperature

notedCode —Equipment and utensils

Official wording

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

Inspector’s notes

Observation: Dishes were stacked before airdried. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. CDI: Dishes were separated.

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 Prep cooler by serving station needs repairCleaning and sanitizing

Official wording

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

Inspector’s notes

Prep cooler by serving station needs repair; the lid of the prep cooler is no longer connected to the cooler. 4-501.11 Maintain equipment 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, May 6, 2025 · Original Source

1 - Inspection

Nov 21, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

5 recorded violations

notedCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; The handwashing sink on the left side of the vanity does not temp above 66F. Handwashing sinks shall provide tempered water of at least 100F. A service request was made 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

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; A spray bottle of stainless steel cleaner was stored on the ice machine. Chemical/toxic materials shall be stored in a manner that prevents the contamination of food; equipment; utensils and supplies. CDI - The stainless steel cleaner was relocated to the chemical storage area.

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

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 bottom shelf of the prep table where the microwave sits is rusting; the ice scoop is chipped; and the faucet at the handwashing sink at the entrance is corroding at the base. Equipment shall be maintained in good repair and easily cleanable. CDI - The ice scoop was replaced and a service request was placed for the ice scoop. 4-501.12; Core; The cutting board at the batter station has stains in the grooves. Cutting boards shall be replaced/resurfaced when they can no longer be effectively cleaned. Resurface or replace 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

minorCode 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core; Drain plug missing from one of the dumpsters. Dumpsters shall have drain plugs. Replace drain plug.

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

notedCode 6-501.110Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110; Core; An employee's keys were stored on a shelf above a prep table. Employee items shall be stored in an orderly manner in a designated area. CDI: Keys were removed.

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, Nov 21, 2024 · Original Source

1 - Inspection

Jan 25, 2024

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Three containers of mashed potatoes found maintained below 135F in the hot holding cabinet. TCS items shall be maintained hot at 135F or above. CDI: Potatoes were reheated.

In plain English

More about food kept at an unsafe temperature

criticalCode 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; Ranch; chipotle ranch and blue cheese found in the server ice bath found significantly above 41F (see temperatures in additional notes). TCS items shall be maintained cold at 41F or below. CDI: More ice was added and items were pushed deep in the ice.

In plain English

More about food kept at an unsafe temperature

minorCode 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; Several stacks of clean plates found stored with the food contact side up on the prep line. Equipment shall be stored where they are not exposed to splash; dust; or other contamination. Cover food contact surface.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Small amount of ice found building up on the condenser of the walk in freezer. Small amount of water found building up in the raw prep cooler. Equipment shall be maintained in good repair. PIC is already working with a company to repair 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, Jan 25, 2024 · Original Source