Restaurant · Wake County, NC

Charlie's Kabob Grill

Name: Charlie's Kabob Grill
Address: 12235 Capital Blvd, Wake County, NC

12235 Capital Blvd

Last inspected Sep 18, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 96.5

Get the next inspection, free.

We'll email you when Charlie's Kabob Grill has a new health inspection. No spam, one-click unsubscribe.

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

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

Sep 18, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode —Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

Obseration: Employee washed his hands in the three comp sink. 2-301.15 Where to Wash (Pf) CDI: Manager spoke to the employee and he washed his hands in the handsink.

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 date marking & disposition

Inspector’s notes

Observation: Multiple foods in the walk in cooelr are not date marked and are being held for longer than 24 hours. Exmaples: Falafal mix; mushrooms; olives. Cole slaw and mushrooms in the prep cooler were prepared 9/11/26 and were still in use. 3-501.17(A)(B)(D) Ready-to-eat TCS food; date marking - Pf Except for shellstock; refrigerated; READY-TO-EAT; TCS FOOD prepared in house or opened from a commercial container (except deli salads; hard cheeses; cultured dairy; preserved fish; and cured/fermented meats) and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the FOOD shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) CDI: Expired items were discarded. Items that were not date marked were labeled and date marked.

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 —Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Employee thatr is cooking at the flat top has no hair restraint. 2-402.11 Effectiveness - Hair Restraints (C)

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: The hood has grease deposits that are building up. 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: The hood has grease deposits that are building up. 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 18, 2026 · Original Source

1 - Inspection

Feb 24, 2026

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode Observation: Employee drink was stored on prep surface where 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: Employee drink was stored on prep surface where 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: Employee drink was removed.

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: Grease and debris are building up on the hood above flat top grill. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Grease and debris are building up on the hood above flat top grill. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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 24, 2026 · Original Source

1 - Inspection

Oct 22, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode —Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Observation: Pan of beef was on the counter top holding at 90F. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P CDI: Beef was reheated and was placed in hot hold.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

Obseravtion: Sanitizer dispenser is not working. 4-501.11 Maintain equipment in good repair. CDI: Chlorine sanitizer is being used until dispenser is repaired.

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, Oct 22, 2025 · Original Source

1 - Inspection

Jun 4, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Fountain drink ice dispenser has microbial growth in it. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) CDI: Ice dispenser 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 Observation: Multiple items on the line are slightly above 41F. Examples: slaw 43Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Multiple items on the line are slightly above 41F. Examples: slaw 43; tomato 43; chick pea salad 43. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: Items were pulled and cooled in walk in cooler.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jun 4, 2025 · Original Source

1 - Inspection

Nov 18, 2024

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; A spray bottle of sanitizer and degreaser were not labeled. Working containers of cleaners/sanitizers taken from bulk supplies shall be labeled with the common name of the poisonous/toxic material. CDI- Bottles were labeled.

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 3-307.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11; Core; Green peppers were stored in direct contact with a to-go bag in the walk-in cooler. Food shall be protected from all sources of contamination. CDI - Green peppers were transferred to a food grade container.

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

minorCode 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111; Core; The lids are partially detached on the recycling dumpster and missing from one of the garbage dumpsters. All dumpsters shall be maintained in good repair. Have your landlord request new dumpsters from your waste management company by text message or email.

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 18, 2024 · Original Source

1 - Inspection

Mar 22, 2024

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 22, 2024 · Original Source

1 - Inspection

Nov 20, 2023

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; A couple boxes of food in the walk in cooler and freezer found stored on the floor. Food shall be stored at least 6 inches off of the floor. Store food on shelves.

In plain English

More about food not protected from contamination

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. Equipment shall be maintained in good repair. Repair freezer and ensure food is protected from ice.

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 20, 2023 · Original Source