Restaurant · Wake County, NC

Crabtree Ale House

Name: Crabtree Ale House
Address: 4325 Glenwood Ave, Wake County, NC

4325 Glenwood Ave

Last inspected Aug 12, 2026 · View Map ↗ · Compare ↗

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Score 98

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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

6 inspections

1 - Inspection

Aug 12, 2026

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

notedCode Observation: There is not a certified food manager currently on staff. Manager can demomstrate knowledge howeverPermits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

Observation: There is not a certified food manager currently on staff. Manager can demomstrate knowledge however; certifications have expired. 2-102.12 (A) Certified Food Protection Manager (C) PIC shall demonstrate knowledge by being a certified food protection manager.

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

notedCode Observation: Hand sink at the prep station had aluminum pans stacked in basinHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: Hand sink at the prep station had aluminum pans stacked in basin; Hand sinks must remain available to staffing for operational use to wash hands between tasks as required; CDI: Pans were removed form basin. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

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

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

Observation: The plastic containers being used for grease disposal do not meet requirements for proper disposal unit at the dumpster corral. 5-501.13 Receptacles (C) Receptacles and waste handling units for garbage and recyclables shall be durable; cleanable; insect- and rodent-resistant; leakproof; and nonabsorbent. Observation: Dumpster corral is not being maintained clean; Grease receptacle is insufficient size to accomodate all food facilities disposal requirements/needs. An additional grease receptacle is needed/area is accumulated with grease; debris and insect casings observed on plastic storage containers. 5-501.115 Maintaining Refuse Areas and Enclosures (C) Dumpster corrals and garbage storage areas shall be maintained free of unnecessary items; such has unused equipment; and clean.

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

notedCode Observation: Ceiling areas over dish machineCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Ceiling areas over dish machine; bar and dining service area poor repair due to plumbing damage. Ensure all floors; walls and ceilings are maintained in good repair. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained 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 Observation: The light bulb replaced on the kitchen end installed in the ceiilng track lighting is not shielded and/or plastic coated. Ensure all light bulbs installed are shielded and/or plastic coated. 6-202.11 Light BulbsFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

Observation: The light bulb replaced on the kitchen end installed in the ceiilng track lighting is not shielded and/or plastic coated. Ensure all light bulbs installed are shielded and/or plastic coated. 6-202.11 Light Bulbs; Protective Shielding (C) (A) Except in unopened packaged storage areas; light bulbs shall be shielded; coated; or shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

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, Aug 12, 2026 · Original Source

1 - Inspection

Mar 5, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode Observation: There is not a certified food manager currently on staff. Manager can demomstrate knowledge howeverPermits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

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

notedCode Observation: Cooked gyro meat/chicken stored lower section of front prep refrigerator found at 48F and 46FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Cooked gyro meat/chicken stored lower section of front prep refrigerator found at 48F and 46F; CDI: Products were moved to another prep refrigerator holding at 38F. All products on top section found at 38F - 41F; Door on refrigerator is gapped at bottom - Do not store any TCS (tem[erature control safety) food products in lower section of refrigerator unless able to maintain 41F or below. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P

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 Observation: The door on the front prep refrigerator is angled/disconnected allowing for cold air to escape and unable to maintain 41F or belowCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The door on the front prep refrigerator is angled/disconnected allowing for cold air to escape and unable to maintain 41F or below; Repair; replace or remove any equipment not functional; Do not store TCS (temperature control safety) products in bottom section of refrigeration unit unless able to maintain temperature. 4-501.11 Good Repair and Proper Adjustment - Equipment (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

notedCode Observation: Ceiling areas over dish machineCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

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 5, 2026 · Original Source

1 - Inspection

Sep 15, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

7 recorded violations

notedCode Observation: There is not a certified fodo manager currently on staff. Manager can demomstrate knowledge howeverPermits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

Observation: There is not a certified fodo manager currently on staff. Manager can demomstrate knowledge however; certifications have expired. 2-102.12 (A) Certified Food Protection Manager (C) PIC shall demonstrate knowledge by being a certified food protection manager.

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

notedCode Observation: Heat treatedFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Heat treated; ready to eat products found out of date and not discarded: Cooked meat butter (9/4/25); soft cheese (9/5/25) - CDI: Products were discarded during inspection as corrective action. Ensure that staff are monitoring dates. 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P

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 —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

Observation: Prep refrigerators are missing thermometers to monitor air temperature. Replace thermometers that are missing and ensure that refrigeration equipment is being monitored regularly through the day to verify temperature. 4-204.112 Temperature Measuring Devices - Functionality (C) (B) Provide and position correctly an air thermometer in cold/hot holding equipment.

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

notedCode Observation: The rear entrance door is being left open allowing entrance of flying insects. Discontinue leaving door open unless providing another way to control fly entrance such as an air curtain or screening. CDI: Operator closed door during inspection. 6-202.15 Outer OpeningsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: The rear entrance door is being left open allowing entrance of flying insects. Discontinue leaving door open unless providing another way to control fly entrance such as an air curtain or screening. CDI: Operator closed door during inspection. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.

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

notedCode Observation: In use wiping clothes being used/stored on various prep tables without storing in a sanitizer bucket. CDI: Wiping clothes were placed in sanitizier buckets during inspection. 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: In use wiping clothes being used/stored on various prep tables without storing in a sanitizer bucket. CDI: Wiping clothes were placed in sanitizier buckets during inspection. 3-304.14 Wiping Cloths; Use Limitations (C) (B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.

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

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

Inspector’s notes

Observation: The gaskets on the chef drawer refrigerator poor repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) 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 Observation: Wall under the dish machineCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Wall under the dish machine; ceiling tiles in the front production area have accumualtion of grease. Increase cleaning in these areas. 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be 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, Sep 15, 2025 · Original Source

1 - Inspection

May 20, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode Observation: Raw ground beef stored with raw fishOther

Official wording

Food separated & protected

Inspector’s notes

Observation: Raw ground beef stored with raw fish; raw fish stored over ready to eat foods. CDI: These were moved to other shelving areas inw alk in refrigerator. Consider lebeling shelving for different types of meats and food items to prevent cross contamination/proper storage. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) (A)(2) Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P.

In plain English

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

More about other finding

minorCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The gaskets on the chef drawer refrigerator poor repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) 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

minorCode Observation: Accumulatoin of vaporFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

Observation: Accumulatoin of vapor; smok on rear walls/ceiling through kitchen form pizza oven. Smell smoke throughout kitchen. Evaluate ventilation for effectiveness; proper repair. 6-304.11 Mechanical - Ventilation (C) Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat; steam; condensation; vapors; odors; smoke; and fumes.

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, May 20, 2025 · Original Source

1 - Inspection

Aug 29, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

minorCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Core; Raw chicken was stored behind ready to eat chicken in a prep top cooler where when the raw chicken is grabbed it must go over the ready to eat chicken to exit the cooler. In order to prevent cross contamination; raw animal food shall be stored separately from ready to eat food. CDI- PIC was educated on this concept and food was rearranged.

In plain English

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

More about other finding

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Minor residue accumulation was found on the interior plate of the ice machine. Food contact surfaces of equipment such as ice machines and soda nozzles shall be cleaned at a frequency necessary to prevent residue accumulation. Clean ice machine 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

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Multiple spray bottles of chemical solutions were found with no label. Toxic or poisonous materials in working containers shall be labeled with their common name. CDI- Bottles were labeled as needed.

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 6-202.13Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.13; Core; Live flies were present in the back kitchen area around dishes. The premises shall be maintained free of insects and other pests. EHS recommends increased pest control for flies.

In plain English

More about signs of rodents or insects

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wet wiping cloths were found being stored on food preparation surfaces at the beginning of the inspection. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.

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 4-903.11(A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core; Clean knife was slid between equipment exteriors with food/soil residue on their surfaces. Clean equipment or utensils shall be stored in a clean; dry area where they are not exposed to potential contamination. CDI- Knife was cleaned and relocated during the inspection.

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

Official record from Wake County Environmental Services, Aug 29, 2024 · Original Source

1 - Inspection

Jan 4, 2024

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; For the majority of the inspection; there was no certified food protection manager present. During this time; raw meats including chicken and salmon were being cooked and served. At least one employee at all times of food service shall be a food protection manager from an ANSI approved program (such as servsafe). Food protection manager arrived at the end of the inspection after being called.

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

minorCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; Through the duration of the inspection; the handwashing sink across from the wood burning oven was only reaching 85F. All handwashing sinks shall reach a minimum of 100F for employee use. CDI- When PIC arrived after the inspection; the handwashing sink was manually adjusted to produce water over 100F.

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

3-501.17; Priority Foundation; Cut tomatoes; feta cheese; and mozzerella cheese were incorrectly dated (old dates leftover from previous food). After being prepared; ready to eat potentially hazardous foods shall be properly date marked to indicate when they must be discarded within a 7 day period. CDI- Food was properly dated. Full deductions will be taken if this item is repeated next 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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Scoop was being stored in a container of flour with its handle directly touching the food. If utensils are stored inside of food containers; they shall have handles that are clearly above the food product (not touching) in order to prevent potential contamination.

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

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; Shelving is rusting in the walk-in cooler. Some lights are not functioning underneath the grill hood. Handles are missing from flip top doors/lids. Equipment shall be maintained in a state of 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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; There is a constant leak in the piping underneath the 3 compartment sink. Water is leaking into a bucket and overflowing. Plumbing systems shall be maintained in a state of good repair. Repair/address leak issue underneath sink.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, Jan 4, 2024 · Original Source