Restaurant · Wake County, NC

Cucciolo Terrazza

Name: Cucciolo Terrazza
Address: 4200 Six Forks Rd, Wake County, NC

4200 Six Forks Rd

Last inspected Jul 15, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

5 inspections

1 - Inspection

Jul 15, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); While improvements have been made since last inspection; lettuce and cheese in a prep top cooler were holding up to 45F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to closed refrigeration to be cooled before a 4 hour period elapsed.

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 7-201.11 Separation - Storage (P)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Separation - Storage (P); Bottle of we-40 was being stored with food containers above a prep table. Poisonous or toxic materials shall be stored an area that prevents potential contamination of clean equipment and food. CDI- WD-40 was relocated.

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 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C) During the inspection; wet wiping cloth was being stored outside of santizer. Between uses; wet or moist wiping cloths shall be stored 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

notedCode 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (C); Two scoops with no handles were being stored inside containers of food. If utensils are stored inside of food ingredients; they shall have handles that are clearly above the food product 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

notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Sticker residue was remaining on the non food contact surfaces contact surfaces of containers. Non food contact surfaces shall be kept free of soil 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

notedCode 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C); Floor area leading to walk in cooler is damaged and should be repaired. Physical facilities 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

Official record from Wake County Environmental Services, Jul 15, 2026 · Original Source

1 - Inspection

Nov 3, 2025

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

notedCode 2-102.12 (A) Certified Food Protection Manager (C)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C); No employee present in the establishment had food protection manager certification. At least one employee at all times of food service shall be 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 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Tomato sauce was in a hot holding unit well below 135F. Potentially hazardous food being held hot shall remain at 135F or above. CDI- Food was reheated as needed.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Potato salad at the bottom of a reach in cooler and rice in the front of the walk in cooler were above 41F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Potato salad was voluntarily discarded and rice was relocated to be cooled. Full points will be taken if this item is repeated.

In plain English

More about food kept at an unsafe temperature

notedCode 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; A few clean metal food containers were found stacked while still wet in the warewashing area. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Allow items to fully air dry prior to stacking them together.

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 4-501.11 Good Repair and Proper Adjustment - Equipment (C)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 (C); One large prep cooler was not functioning and all items were removed. Equipment shall be maintained in a state of good repair. Repair this cooler.

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 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces 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, Nov 3, 2025 · Original Source

1 - Inspection

Apr 3, 2025

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P); One portion of pasteurized eggs were found being held below raw meats in the walk-in cooler. In order to prevent cross contamination; all food products must be stored in order of final cook temperature. CDI- EHS explained to PIC that pasteurized eggs are technically a ready-to-eat food; and the eggs were placed above the meet. This was used as an educational moment; but deductions will be taken moving forward.

In plain English

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

More about other finding

notedCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P); Employees were preparing to sanitize dishes in quat sanitizer around 100ppm. Sanitizer was coming from the dispenser at 100ppm. Quat sanitizer shall be maintained at 200-400ppm for food contact surfaces. CDI- PIC is now manually mixing the quat sanitizer and the solution reached 200ppm before dishes were washed. PIC called establishment's chemical company to have the dispenser adjusted. No points taken due to no active attempt of sanitizing being observed.

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) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Heat treated vegetables and butter were being stored in a reach-in cooler at 43-45F. Potentially hazardous food being held cold shall remain at 41F or above. CDI- Reach-in cooler was manually adjusted and both items reached 41F before EHS left the establishment.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.19 Time as a Public Health Control (P)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 Time as a Public Health Control (P); Establishment was holding heat treated tomato sauces on time as a public health control (TPHC). There were no time markings that indicated when the food was removed from temperature control. All potentially hazardous food being held on time as a public health control shall have time markings that indicate when they were removed from temperature control and when the food must be discarded. CDI- Time markings were placed.

In plain English

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

More about other finding

notedCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C) During the inspection; wet wiping cloths were found being stored on prep surfaces. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration. Mix the sanitizer manually until the sanitizer dispenser has been adjusted.

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 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (C); Scoop with no handle was being stored inside a container of pasta. If utensils are stored inside of food ingredients; they shall have handles that are clearly above the food product in order to prevent potential contamination. Multiple utensils were being stored in standing water at 93F. If utensils are stored in water; the water must either be at or above 135F or running at a velocity sufficient to flush loose particles.

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, Apr 3, 2025 · Original Source

1 - Inspection

May 23, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

8 recorded violations

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Two of the handwashing sinks had no towels available. CDI: Towels provided...Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual; disposable towels or a heated-air/high velocity drying device.

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

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-402.12; Priority Foundation; The catch of the day (currently halibut & sometimes sea bass or salmon) has a disclosure on the menu but the facility does not have a letter stating the product is parasite free/treated for parasites...A written agreement or statement from the supplier or aquaculturist stipulating that the FISH were raised and fed in net-pens; land-based ponds; with formulated feed such as parasite free pellets or were frozen for parasite destruction must be provided and kept for at least 90 days after the fish is sold...VR: Obtain a letter from the supplier or remove this disclosure & only offer this fish fully cooked. REHS will verify by 2024.05.31.; 3-203.12; Priority Foundation; The mussel tags were not labeled with the date last sold; stored in chronological order; and the most recent tag was not kept with the current batch...Shellstock shall remain with its tag/container or an ID system must be in place. Tags must be marked with the date the last shellstock is sold/served and these tags must remain on site in chronological order for at least 90 days. Discussion had with PIC. Keep these tags in a folder if the current deli container system isn't working.

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

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; A pan of meatballs in the hot hold cabinet measured 118-136F. CDI: Pan was placed back into the oven and reheated to 174F...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F.

In plain English

More about food kept at an unsafe temperature

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; A pan of beans; cut tomatoes; & containers of sauces in ice baths were sitting on the counters to be used for service but measured 56-60F. PIC said some items were prepared earlier and some are saved from last night's service. Several proteins in the lowboy cooler at the end of the line measured 42-43F. Several foods in the walk-in cooler measured 42-44F. CDI: Beans & tomatoes placed in units to cool and then on a time hold. Walk-in and lowboy allowed to cool and the ambient temp did drop in both. More ice placed in ice baths for sauces. Sauces are usually used for two nights and then discarded...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below.

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; A container of bolognese was dated as 05.15 (8 days prior). A container of octopus cooked 2 days ago was not dated. CDI: Bolognese voluntarily discarded. Octopus dated...Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation if held at 41F or below except the time that it is frozen).

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 4-204-112Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-204-112; Core; The thermometer for the walk-in cooler was not functioning and the backup was missing. The thermometer in the salad flip-top cooler had a damaged bar that made the liquid difficult to read...Cold or hot holding equipment used for TCS foods shall include at least one permanently affixed temperature measuring device located for easy viewing & the sensor shall be in the warmest part of the unit. Replace these thermometers with ones that work.

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 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Multiple kitchen employees did not have hair restraints...Food employees shall wear effective hair restraints and clothing that keep their hair from contacting exposed food; clean equipment; utensils; and linens.

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

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; An ice scoop was lying with its handle inside of the ice in the ice machine. A deli container being used as a scoop was inside of food in a container in the reach-in cooler. CDI: Scoops lifted out of product...Utensils may be held in containers of food with the handles sitting above/out of the food or in a clean/protected location.

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, May 23, 2024 · Original Source

1 - Inspection

Oct 24, 2023

Score 96.5

Official score: 96.5 · Understand this area’s scale

8 recorded violations

criticalCode 2-201.11Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-201.11; Priority; Facility had an employee health policy that listed the top foodborne illness symptoms and when employees should stay home; but the policy lacked the top 6 foodborne illnesses according to PIC. Employees shall be made aware and have access to the top foodborne illnesses; their symptoms; and when to be excluded or restricted from work after experiencing symptoms. CDI- Employee health policy was provided.

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 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Employee beverage was being stored above a prep unit with exposed food. Employees may drink from a closed beverage if it is stored in an area that prevents potential contamination of clean equipment or food.

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 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed raw ground pork being stored above shell eggs in the walk-in cooler. Shell eggs are cooked to order. In order to prevent cross contamination; raw animal food shall be stored in order of final cook temperature. CDI- Food was rearranged as needed.

In plain English

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

More about other finding

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; While all other cold food was at 41F or below; steak was found at 43F in the low boy cooler. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Steak was taken to the walk-in cooler to cool down.

In plain English

More about food kept at an unsafe temperature

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Repeat; Spray bottle of bleach was found with no labeling. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling was added during the inspection. Deductions taken due to repeat violation.

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 6-501.112Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.112; Core; Dead cockroaches are accumulating underneath shelving/dishwashing area. Dead insects or pests shall be removed from the premises at a frequency that prevents their accumulation; decomposition; or the attraction of pests.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Quaternary ammonium in bucket holding wet wiping cloths measured 0ppm. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizing solution at the proper concentration (200-400ppm for quat). Ensure sanitizer is at correct concentration before placing wet wiping cloths in bucket.

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 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; PIC could not locate quat sanitizer test strips for the sanitizer being used in the establishment. Test strips for sanitizer being used shall be provided and accessible. VR- EHS returning on 11/3 for verification.

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 24, 2023 · Original Source