Restaurant · Wake County, NC

Chandelier Event Venue

Name: Chandelier Event Venue
Address: 1077 Darrington Dr, Wake County, NC

1077 Darrington Dr

Last inspected Aug 17, 2026 · View Map ↗ · Compare ↗

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Score 99.5

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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

7 inspections

1 - Inspection

Aug 17, 2026

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode 4-602.13 Nonfood Contact Surfaces (Core)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (Core); Unused equipment (small reach in cooler and cold drawers) are lightly soiled. The 3-compartment sink (used only for pre wash of utensils and equipment) had some build up. Maintain non food-contact surfaces of equipment clean. CDI-These areas were cleaned.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; The floor in the kitchen is very worn. Physical facilities shall be maintained in good repair. Facility is working with land lord to get the floor repainted.

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 17, 2026 · Original Source

1 - Inspection

Mar 26, 2026

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

notedCode 4-101.11 (A) - (E ) (Core) Several plastic pans and frying pans had peeling and damaged and worn interior surfaces. Food contact surfaces shall be (A) Safe (Priority) (B) DurableCleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.11 (A) - (E ) (Core) Several plastic pans and frying pans had peeling and damaged and worn interior surfaces. Food contact surfaces shall be (A) Safe (Priority) (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage. CDI-Damaged pans were voluntarily discarded.

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 26, 2026 · Original Source

1 - Inspection

Sep 11, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

notedCode 4-501.11 Good Repair and Proper Adjustment - Equipment (Core)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 (Core); Many of the preparation tables have rusting spots on the lower shelves where equipment is stored. Ensure that all equipment is smooth and easily cleanable. Repaint/replace rusting tables.

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 11, 2025 · Original Source

1 - Inspection

Mar 21, 2025

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, Mar 21, 2025 · Original Source

1 - Inspection

Oct 30, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

2 recorded violations

notedCode 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. PriorityCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. Priority; Dish Machine is not sanitizing; no detectable chlorine residual. There is a booster heater on the dish machine; but the dish machine is not sanitizing with hot water. Data Sticker indicates it is a chemical sanitizing dish machine; so even with the addition of the booster heater; this is a chemical sanitizing dish machine. To sanitize with hot water; a 180 degree rinse at the end is required (180F to 194F). A 50 ppm chlorine residual is required to consider wares and utensils sanitized. The jug of bleach was replaced and dish machine primed. Use the sanitizer test strips daily. At the conclusion of today's inspection; the dish machine is sanitizing with chlorine.

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 7-204.11 SanitizersChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 Sanitizers; Criteria - Chemicals (P) No Splash Bleach is not a sanitizer for food contact surfaces. No Splash Bleach is labeled to sanitize laundry; with no instructions for use on food contact surfaces. The No Splash Bleach was discarded and replaced with a 5.25% hypochlorite solution bottle purchased from Restaurant Depot that has instructions for use on non porous food contact surfaces.

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

Official record from Wake County Environmental Services, Oct 30, 2024 · Original Source

1 - Inspection

Jun 4, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Dish Machine is not sanitizing. The chlorine jug of sanitizer is empty. There is a booster heater on the dish machine; but the dish machine is not sanitizing with hot water. Data Sticker indicates it is a chemical sanitizing dish machine; so even with the addition of the booster heater; this is a chemical sanitizing dish machine. After running approximately 15 times; water temperature only reaches 144 degrees F. To sanitize with hot water; a 180 degree rinse at the end is required (180F to 194F). Jug of bleach was replaced but the dish machine was still not sanitizing with chemical/chlorine. A 50 ppm chlorine residual is required to consider wares and utensils sanitized. The jug of bleach was replaced again; dish machine primed. The dispensing tube may have been clogged. Use the sanitizer test strips daily. At the conclusion of today's inspection; the dish machine is sanitizing with chlorine.

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; Shelf above the food preparation sinks is not clean. Clean this entire food preparation area. Organize personal items like hats.

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 4, 2024 · Original Source

1 - Inspection

Dec 12, 2023

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

minorCode 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Employee bags and drink were stored on prep table by prep sink. Employee keys were stored with utensils in bin. Employee personal items shall be stored in a designated area. CDI: Items moved to designated area.

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, Dec 12, 2023 · Original Source