Restaurant · Wake County, NC

Danny's Barbeque

Name: Danny's Barbeque
Address: 311 Ashville Ave, Wake County, NC

311 Ashville Ave

Last inspected Feb 24, 2026 · View Map ↗ · Compare ↗

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Score 98

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

The full inspection history

6 inspections

1 - Inspection

Feb 24, 2026

Score 98

Official score: 98 · Understand this area’s scale

6 recorded violations

notedCode 7-102.11 Common Name - Working Containers (Pf) Spray Bottle with orange solution is not labeled. Common Name should be on each cleanerChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf) Spray Bottle with orange solution is not labeled. Common Name should be on each cleaner; chemical; spray bottle. Spray bottle of orange solution was moved to the sink drainboard to be labeled with the contents.

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 —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C) Walls and surfaces inside the walk-in cooler are soiled. Cleaning is needed inside the walk-in cooler to remove build-up. This was addressed on the last inspection but seems to have improved. Continued detailed cleaning of the surfaces inside the walk in cooler is needed.

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

notedCode —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Wet wiping cloth is stored on the shelf near the serving line steam table. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Add a bucket of sanitizer to store the wet wiping cloth.

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

4-501.11 Good Repair and Proper Adjustment - Equipment (C) Inside the 2-door Freezer there is damage and food accumulating on the right side. Equipment should be cleanable and continuous. . Some shelves inside the walk in cooler are rusty and deteriorating. Assure equipment is cleanable.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency (C) Areas of the wall are soiled or dusty. Remove grease from the wall and pipe to the left of the hood. Remove dust from the wall to the right of the Metro holding cabinet. Clean the brown column / wall opposite the ice machine. Maintain these surfaces 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 6-305.11/6-501.110 Pan on the preparation table near the can opener has personal items such as prescription pillsFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11/6-501.110 Pan on the preparation table near the can opener has personal items such as prescription pills; coffee; eye drops; pens; hot sauce. Designate and use an area for the orderly storage of employees' clothing and possessions. Today the pan of employee items was moved to a shelf below aprons/linen and above chemicals in the storage area. Only medication that is necessary should be stored in the restaurant. Avoid storing personal items on food preparation surfaces.

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, Feb 24, 2026 · Original Source

1 - Inspection

Oct 22, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sink at the entrance to the kitchen supplies water at 130 degrees FHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sink at the entrance to the kitchen supplies water at 130 degrees F; no matter how the faucet handles are adjusted. Sink cannot reasonably be used at this temperature. Assure handwashing facilities are maintained for use. Faucet may need to be replaced or repaired so that water temperature can be adjusted. Today; I turned a significant amount of the hot water supply off by adjusting under the handwashing sink. Recommended temperature is 100 degrees F for 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.

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Walk-in Cooler has Chicken Wings and drumsticks at 45F & 43.7F; Raw Sausage 43.5F; Yellow Potato Salad 42.6F. . . Make-Line Refrigerator has White Potato Salad 43F; Yellow Potato Salad 42.1F; Macaroni Salad 42.4F; cooked Chicken Drumstick 42.5F. . Maintain TCS foods in cold holding at 41F or less. -P Greater Raleigh Refrigeration was called for servicing and will likely need to add to coolant due to knowledge of a leak.

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 3-501.17 Hot Dogs both inside the make-line refrigerator and inside the walk-in cooler have no number on them except "09"Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Hot Dogs both inside the make-line refrigerator and inside the walk-in cooler have no number on them except "09"; on the 22nd of the month. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Maintain an accurate date on hot dogs that limits days refrigerated to no more than seven. Adam & I discussed date marking method today and the need to implement date marking on the open; refrigerated hot dogs.

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 —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C) Walls and shelves inside the walk-in cooler are soiled. Cleaning is needed inside the walk-in cooler to remove build-up.

In plain English

More about food not protected from contamination

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) Can Opener mounted on the table is heavily soiled and greasy; with material trapped around the blade. Blue plastic insert on the table-mount can no longer be removed for cleaning. Recommend replacing the can opener. Assure can opener and table-mounting system is maintained 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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Dust accumulation on walls in areas. Emergency lighting in the corner outside the walk-in cooler is dusty. Ceiling vents need cleaning to remove dust. Wall post is damaged; does not have a smooth; cleanable finish. Wall and pipe behind the toast-butterer is soiled. Physical facilities shall be cleaned as often as necessary to keep them 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, Oct 22, 2025 · Original Source

1 - Inspection

Jan 3, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 2-102.12 (A) Certified Food Protection ManagerPermits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager; Core; Manager has expired ServSafe certificate. The designated person in charge shall be a certified food protection manager by passing a test that is part of an accredited program. Managers with valid certification not onsite during beginning of inspection. Upcoming food protection manager classes sent during inspection. Points will be deducted on future inspections if managers not onsite with certification.

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 6-301.12 Hand Drying ProvisionHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Hand Drying Provision; Priority Foundation; Handsink at entrance of kitchen near dish machine area out of paper towels at beginning of inspection. Each handwashing sink shall be supplied with individual disposable paper towels or other approved hand drying provision. Paper towels added to dispenser 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.

Sep 10, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

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; Walk-in cooler vents have some minor dust buildup and bottom of reach-in freezer has some food debris. 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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Dust accumulation along ceiling in back of kitchen. Vent above ice machine heavily soiled with dust accumulation. Ice bucket stored on top of ice machine; moved during inspection. Recommend keeping ice bin covered; sideways or in another area to prevent any dust from contaminating the ice. Walls behind cook area soiled with food splatter. 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 10, 2024 · Original Source

1 - Inspection

May 22, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Dust accumulation along ceiling in back of kitchen. Walls behind cook area soiled with food splatter. 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, May 22, 2024 · Original Source

1 - Inspection

Jan 4, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

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; Shelving in front cook area and shelving below prep tables soiled with dust accumulation and food debris. 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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Minor splatter residue along wall behind cook line; and some buildup along floor corner near front handsink. 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, Jan 4, 2024 · Original Source