Restaurant · Wake County, NC

Cinebistro

Name: Cinebistro
Address: 525 New Waverly Pl, Wake County, NC

525 New Waverly Pl

Last inspected Feb 13, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

7 inspections

1 - Inspection

Feb 13, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

5 recorded violations

notedCode 6-301.11 Handwashing CleanserHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11 Handwashing Cleanser; Availability (Pf) Soap dispensers have fallen; not mounted for easy access at the handwashing sinks. Provide soap at each handwashing sink. One handwashing sink; opposite the hood would accommodate a soap dispenser pump near the sink. The sink at the end of the line; against the wall is not clean; effective; regular cleaning is needed. Soap is available; but not dispensing properly. Assure each handwashing sink is ready for use. Send positive messaging about the importance of handwashing.

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.

More about handwashing problems

notedCode 4-601.11(A) Produce sink is not clean. Slicer on the sink drainboard is not clean. Boxes and items are stored on the produce sink. Use detergent and scrub padCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Produce sink is not clean. Slicer on the sink drainboard is not clean. Boxes and items are stored on the produce sink. Use detergent and scrub pad; brushes to remove build-up. After cleaning and rinsing; apply sanitizer and allow to air-dry. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Cleaning of the produce sink and slicer were directed during today's inspection.

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 7-102.11 Common Name - Working Containers (Pf) Spray Bottle of Bleach is stored on the produce sink with no label. Properly label all cleaners and spray bottles. Store bleach in separate designated locationChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf) Spray Bottle of Bleach is stored on the produce sink with no label. Properly label all cleaners and spray bottles. Store bleach in separate designated location; away from food preparation. Spray bottle of bleach was removed

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 —Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Short Rib recently cooked and portioned is 77 degrees F piled in a pan. Quickly cool foods. Short Rib should be spread out in shallow layers to cool before storing in the pan. Cold air must flow around product to remove the heat. -Pf Manager directed the employee to spread the portioned short rib out onto a shallow metal pan. .

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency (C) Floor needs cleaning under the handwashing sink. Areas of the walls need 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, Feb 13, 2026 · Original Source

1 - Inspection

Jul 25, 2025

Score 93.5

Official score: 93.5 · Understand this area’s scale

7 recorded violations

notedCode 5-501.115 UnusedFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115 Unused; broken refrigerators and towel dispensers should be removed from the premises. Discard broken equipment that is not necessary to operation.

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

minorCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency (C) Ceiling in the beverage area; vents; Ecolab electrical cord; are dusty; not clean. Maintain physical facilities clean.

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 —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 No towels available at the handwashing sink in the back prep area where employees are working with food. Towel dispensers are not usable because there is no key to open the dispensers to add towels. Provide paper towels for hand drying at each handsink. -Pf Several sinks have towels nearby. Manager was able to add towels to two dispensers during today's inspection and will order smaller towels to fit. . . Mount the soap dispenser that lays on the surface at the handwashing area along the end of the cook line.

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.

More about handwashing problems

majorCode 3-501.16(A)(2) Five Refrigerators in the kitchen are broken. Avantco MakeLine Refrigerator: Raw Chicken 51.5FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Five Refrigerators in the kitchen are broken. Avantco MakeLine Refrigerator: Raw Chicken 51.5F; Block of Cheese 51F. . . Hamburger Patties in the drawer unit under the grill: 64F. . . There have been repeated inspections with food temperature violations observed. Maintain TCS foods in cold holding at 41F or less. -P Correction is required. Today; manager was advised to use TIME as a Public Health Control that requires written procedures; food temperature to start at 41F; Labeling for 4 hours and disposal of any food that remains at 4 hours. Time-Holding for 4 hours can satisfy the need for immediate (temporary) correction. Contact inspector with long term solution involving repair or replacement of refrigerators.

In plain English

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

4-501.11 Five Refrigerators in the kitchen are broken. Repair or replace the refrigerators. Secure loose handwashing sink faucet. 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

notedCode 4-501.14 Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing Equipment; Cleaning Frequency (C) 3-compartment sink is heavily soiled. Daily cleaning with detergent is needed.

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 4-602.13 Nonfood Contact Surfaces (C) Refrigerator handles need cleaningCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Refrigerator handles need cleaning; especially at the base. Ice Machine needs cleaning at the lid; entrance; doorway; trim. Fan covers inside the walk in cooler are dusty; not clean. Ice Bin at the soda machine has black material inside dripping down the back; maintain the ice storage bin clean and free of black build-up. Maintain equipment clean.

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, Jul 25, 2025 · Original Source

1 - Inspection

Feb 5, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

2 recorded violations

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Bacon jam and prepared cheeses in reach-in cooler with date marking past 7 days. 1/17 and 1/22 on cheese and 1/29 on bacon jam. New batch of bacon jam with yesterday date marking in facility; but old batch not discarded. Cheese in full containers and manager stated employees may have used old container and not put new items in new container. Prepared TCS (Time/Temperature controlled for safety) foods shall be held for a maximum of 7 days; except time frozen. Non of these items are frozen accoring to manger. Ensure items are held for maximum of 7 days; check dates at the end of the night or first in the morning and discard items after 7 days. Bacon jam voluntarily discarded during inspection; and cheese moved to new containers with new date marking. Much improvement on date marking from previous inspections. Keep working on improving date marking practices with training employees.

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 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; Greasy residue buildup along make line and cooler bottoms near fryers and grill areas. Paper towel dispenser in this area has thick grease layer on the outside of dispenser. Can rack in back of facility soiled with food debris and greasy residue. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently.

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 5, 2025 · Original Source

1 - Inspection

Oct 14, 2024

Score 94.5

Official score: 94.5 · Understand this area’s scale

4 recorded violations

notedCode 6-301.12 Hand Drying Provision: Priority FoundationHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Hand Drying Provision: Priority Foundation; No paper towels provided at handsink in back prep area where two employees preparing foods. Each handwashing sink shall be supplied with paper towels or approved hand drying methods. 5-202.12; Core; Front handsink at entrance of cook line with low water pressure and no hot water at beginning of inspection. Provide at least 100F water at handsinks. Repair this sink; and hot water provided at all other handsinks; and water left running and water was hot after allowing to run. Hot water shall be readily available during cooking and preparing.

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.

More about handwashing problems

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Black residue starting to accumulate on the inside roof of the ice machine; right side of ice shield and on door of machine. Ice machines shall be cleaned at a frequency necessary to preclude the accumulation of soil or residues. Increase cleaning frequency. Manager cut off ice machine to empty and clean tonight.

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 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; Chicken and burger patties in grill drawer cooler at 45-50F. TCS (Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Items are not kept overnight according to manager and cook; and items were placed into grill before opening. Items removed and placed into walk-in cooler and burger patties in reach-in cooler (below 41F) placed into drawer cooler. Check on this drawer cooler to ensure foods are being held at 41F or below. Only this cooler with food items above 41F all other refrigeration units holding food at 41F or below. Full points not taken today; any cold holding violations on future inspection could result in full points.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Caramalized onions; artichokes; lasagna and noodles in reach-in coolers on make line and walk-in cooler with date markings past 7 days. Some items dated 10/6 and some items dated 9/30; and 9/6. Prepared TCS (Time/Temperature controlled for safety) foods shall be held for a maximum of 7 days; except time frozen. Non of these items are frozen accoring to manger. Ensure items are held for maximum of 7 days; check dates at the end of the night or first in the morning and discard items after 7 days. Items voluntarily discarded during inspection. More items date marked and in date than previous inspection. Full points may be taken next inspection if any items are found past 7 day date marking requirements.

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

Official record from Wake County Environmental Services, Oct 14, 2024 · Original Source

1 - Inspection

Jun 18, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Tongs inside handsink basin near entrance of make line. A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. Tongs removed during 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.

More about handwashing problems

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; Several flip top coolers including right side of first flip top cooler and breading station cooler with items above 41F. Tomato and cucumber salad sitting on prep table at 60F. TCS (time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Walk-in cooler was not working and refrigeration company called and on-site during visit. Coolers will be checked by company. Items over 45F voluntarily discarded; and ice bags added to other items to rapid cool. Beer walk-in cooler has speed rack with items from other coolers all at 41F or below.

In plain English

More about food kept at an unsafe temperature

minorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Core; Packages of salmon in drawer cooler still in vacuum packaging. Reduced oxygen packaged fish that bears a label indicating to be kept frozen until time of use shall be removed form the reduced oxygen environment prior to thawing under refrigeration or if other methods of thawing are used; removed from the package immediately after thawing. Salmon cut open during inspection. Employees educated during inspection.

In plain English

More about food kept at an unsafe temperature

minorCode 6-202.15Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.15; Core; Back door propped open during inspection for refrigeration company to service coolers; and no air curtain to prevent flies or pests from entering. Several flies in back area of kitchen during inspection. Outer openings including doors and windows shall be protected from the entry of insects and pests by self-closing doors or if doors or windows remain open an air curtain or other approved prevention method or mesh screens. Door closed during inspection. Consider installing air curtain fan system for this door for deliveries or other reasons door would be propped open.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

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; Greasy residue buildup along make line and stations near fryers and grill areas. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently.

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 4-301.14Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

4-301.14; Core; Hood system is not working properly according to employee; and there is heavy accumulation of grease buildup on equipment in the area of the hood. Ventilation hood systems and devices shall prevent grease or condensation from collecting on equipment; walls; and ceilings. Have hoods serviced.

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, Jun 18, 2024 · Original Source

1 - Inspection

Jan 31, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

2 recorded violations

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Roasted garlic; tomato jam; candied shallots and Caesar dressing in walk-in cooler and reach-in cooler dated for 1/19-1/21. Prepared TCS (Time/Temperature controlled for safety) foods shall be held for a maximum of 7 days; except time frozen. These items are not frozen. Ensure items are held for maximum of 7 days; check dates at the end of the night or first in the morning and discard items after 7 days. Items voluntarily discarded during inspection.

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

minorCode 6-202.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-202.11; Core; Light bulb hanging from top of reach-in cooler no longer attached to top of cooler; and hanging near top shelf where it could be broken. This bulb is glass and not shielded or covered to protect from shattering. Light fixture in walk-in freezer is loose and not attached to ceiling. Lights shall be shielded or coated or other-wise shatter resistant where there is exposed food; clean equipment; utensils and unwrapped single-service items. Bulb in reach-in moved during inspection; and items in freezer under hanging light are in unopened boxes. Repair hanging lights and ensure bulb is shatter proof if not covered or protected.

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, Jan 31, 2024 · Original Source

1 - Inspection

Sep 27, 2023

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Back handsink near freezer and prep tables did not have paper towels. Each handwashing sink shall be provided with individual disposable towels or other approved hand drying device. Paper towels added to this sink during 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.

More about handwashing problems

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; Goat cheese in pre-portioned containers in top of flip top cooler in another container. Tomato jam and cooked onions double panned in top of flip top cooler. TCS (Time/Temperature Controlled for safety) foods shall be held cold at 41F or below. Items in bottom of cooler at 41F or below. Items double panned not getting air flow to maintain temperature. Items removed from cooler; and goat cheese moved to nearby reach-in cooler.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Goat cheese dated 9.9 and rice dated 9.17 in walk-in cooler; tomato jam and cooked onions dated 9.17 in flip top cooler. Prepared TCS foods shall be held for a maximum of 7 days; except time frozen. These items are not frozen according to person in charge. Items voluntarily discarded during inspection.

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

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Three squeeze bottles of sauces in ice bath in grill area without labels. Food in working containers shall be labeled with the common name of the food. Bottles labeled during inspection.

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

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; Sides of equipment; shelving on make line; Hood with greasy buildup; in-between coolers; can rack; shelving in coolers and flip top lids soiled with food debris and residue buildup. Nonfood-contact surfaces shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Walls near make line area; and ceilings with dust buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.

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 27, 2023 · Original Source