Restaurant · Wake County, NC

Char-Grill Wake Forest

Name: Char-Grill Wake Forest
Address: 13600 Capital Blvd, Wake County, NC

13600 Capital Blvd

Last inspected May 28, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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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

4 inspections

1 - Inspection

May 28, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

4 recorded violations

notedCode Observation: Open employee energy drink was stored on the prep table. 2-401.11 (A) Except when drinking from a closed beverage containerEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

Observation: Open employee energy drink was stored on the prep table. 2-401.11 (A) Except when drinking from a closed beverage container; employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result.

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 —Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

Observation: Employee was breaking down boxes placed gloves on and began to handle food without washing her hands. 2-301.14 When to Wash (P) CDI: Employee washed hands.

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

Time as a Public Health Control; procedures & records

Inspector’s notes

Observation: Fried chicken was not labeled with and intial time or disposal time. 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P

In plain English

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

More about other finding

notedCode —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Debris and grease are building up behind equipment. Dust is building up around vents in the kitchen. 4-602.13 Nonfood Contact Surfaces (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, May 28, 2026 · Original Source

1 - Inspection

Aug 8, 2025

Score 96

Official score: 96 · Understand this area’s scale

3 recorded violations

notedCode Observation: Employee drink was stored on prep surface with no top. 2-401.11 (A) Employees shall eatEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

Observation: Employee drink was stored on prep surface with no top. 2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI: Employee 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 —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Ice machine has microbial growth in it. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) CDI: Ice machine was 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 —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Tomato on line was hodling at 47F due to being stacked to high. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: Tomato was discarded.

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

Official record from Wake County Environmental Services, Aug 8, 2025 · Original Source

1 - Inspection

Apr 3, 2025

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

notedCode Observation: Employees were drinking bottles of water and cups of soda at cook station and on prep table. Drinks were being stored on the prep table while food was being prepared. 2-401.11 (A) Employees shall eatEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

Observation: Employees were drinking bottles of water and cups of soda at cook station and on prep table. Drinks were being stored on the prep table while food was being prepared. 2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI: Drinks were removed from prep table and cook station.

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: Employee handled raw burger while wearing glovesHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

Observation: Employee handled raw burger while wearing gloves; removed gloves and placed another pair of gloves on to handle ready to eat foods. Hands should be washed prior to placing new gloves on hands. 2-301.14 When to Wash (P) CDI: Coworker stopped employee and told him to wash his hands and put new gloves on and he did.

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

Observation: Ice machine had microbial growth on the ice shield and where ice comes out of machine. Sanitizer at the three compartment sink was only around 100 ppm quat. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) CDI: Sanitizer was remade at correct concentration; it was between 200 and 400pm quat.

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

Observation: Grease and debris are building up behind the fryers and hot hold unit. Debris is building up below storage racks. 4-602.13 Nonfood Contact Surfaces (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, Apr 3, 2025 · Original Source

1 - Inspection

Oct 9, 2023

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Small amount of pink build up found on the inside of the ice machine. Equipment such as ice machines shall be cleaned at a frequency necessary to preclude the build up of soil or mold. Increase cleaning frequency.

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

criticalCode 7-202.12Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-202.12; Priority; Several bottles of pest control solutions found stored in the kitchen; including hot shot and raid. POISONOUS OR TOXIC MATERIALS shall be Manufacturer's use directions included in labeling; and; for a pesticide; manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT. CDI: PIC agreed to take insect sprays home.

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

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; One knife found stored between two pieces of equipment. In-use utensils shall be stored on a clean piece of equipment. CDI: Knife was moved.