Restaurant · Wake County, NC

Cary Crab House

Name: Cary Crab House
Address: 220 Crossroads Blvd, Wake County, NC

220 Crossroads Blvd

Last inspected Jun 5, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 100

Get the next inspection, free.

We'll email you when Cary Crab House 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

7 inspections

1 - Inspection

Jun 5, 2026

Score 100

Official score: 100 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from Wake County Environmental Services, Jun 5, 2026 · Original Source

1 - Inspection

Dec 18, 2025

Score 100

Official score: 100 · Understand this area’s scale

1 recorded violation

notedCode 2-102.11 (PF) Employee that is actively frying chicken does not have access to a thermometer and is not able to check final cook temperatures upon request. Person in Charge shall have employee use a thermometer to verify safe cooking temperatures are achieved. Digital probe thermometer was locatedPermits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-102.11 (PF) Employee that is actively frying chicken does not have access to a thermometer and is not able to check final cook temperatures upon request. Person in Charge shall have employee use a thermometer to verify safe cooking temperatures are achieved. Digital probe thermometer was located; cleaned and handed to the employee cooking chicken from raw to assess temperatures. Timers are used according to pre-determined cook-times; but food temperature also needs daily monitoring.

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

Official record from Wake County Environmental Services, Dec 18, 2025 · Original Source

1 - Inspection

Aug 29, 2025

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

notedCode 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Empty Oyster Shells are stored in the handwashing sink near the fryer. ScrapeHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Empty Oyster Shells are stored in the handwashing sink near the fryer. Scrape; clean oyster shells prior to donation or recycling in the seafood sink or can wash (mop sink). Keep the handwashing sink clear and available for handwashing. Oyster Shells were removed and we discussed recycling options.

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.

Apr 29, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

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; Shelves and interior walls of the 2-door seafood refrigerator are deteriorating; rusty in areas. Handle on the right side has duct tape for repair. Walk in cooler shelves have unclean and uncleanable areas. Maintain equipment in good and cleanable condition.

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) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Nonfood Contact Surfaces: Some unclean build up present on the side of the upright refrigerator between the two refrigerators and where the timers are stuck on the refrigerator door. Remove debris from the heat lamp; French fry area. Move items as needed for effective cleaning.

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, Apr 29, 2025 · Original Source

1 - Inspection

Nov 13, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 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; Shellstock; Maintaining Identification; A couple of the last oyster tags in stack missing date when last shellstock sold. Most tags have date marking; dates added to last two tags; sold day and two previous. Ensure when tag is pulled after last oyster is sold that date is marked on the tag.

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 3-302.11 (A)(2)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(2); Priority; Raw chicken on rack inside walk-in cooler with soft shell crab on shelf below. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. Items re-arranged during inspection.

In plain English

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

More about other finding

Official record from Wake County Environmental Services, Nov 13, 2024 · Original Source

1 - Inspection

Mar 22, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Food Preparation Sink (3 compartments) is not clean with unclean build coating interior surfaces; especially lower portions of the sink basins. After use; use dish detergent and scrub pad to effectively clean the sinks. Assure soap is being used. After cleaning and rinsing; apply sanitizer. Sink was scrubbed with dish detergent and metal scrub pad today.

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 4-502.13Equipment and utensils

Official wording

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

Inspector’s notes

4-502.13; Core; Single use gloves are being saved and stored inside the dry breading near the fryer. After removing hands from the gloves; discard gloves.

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

majorCode 4-501.19Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.19; Priority Foundation; Soapy water in the ware washing sink is 63 degrees F. Use hot water and maintain soapy wash solution at 110F and hotter when in use. Label on the front of the sink indicates wash temperature should be 110F. Sink was emptied today.

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 22, 2024 · Original Source

1 - Inspection