Restaurant · Wake County, NC

Doherty's Irish Pub Restaurant

Name: Doherty's Irish Pub Restaurant
Address: 1979 High House Rd, Wake County, NC

1979 High House Rd

Last inspected Jul 22, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 98

Get the next inspection, free.

We'll email you when Doherty's Irish Pub Restaurant has a new health inspection. No spam, one-click unsubscribe.

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

More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

8 inspections

1 - Inspection

Jul 22, 2026

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

notedCode 5-205.11 (A)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A); Priority Foundation; Cookline handwashing sink was blocked by a large cart and a trash can. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- cart and trash can removed.

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

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

Inspector’s notes

4-903.11(A)(B) and (D); Core; Multiple stacks of clean plates and bowls on shelving under the cookline pass were stored with the food-contact surface exposed. Store clean equipment; plates and utensils covered or inverted. A clean cloth or table napkin may be used to cover the top plate or bowl if inverting these items is not possible. No point taken

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 4-903.11 (A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11 (A) and (C); Core; A stack of single-use food trays observed with the food-contact portion exposed on lower shelf of rolling cart. Single-service articles shall be stored as specified under par. (A) of this section and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. CDI- top tray inverted. No point taken

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Temperature panel of makeline cooler is being held on with duct tape. Plastic rolling cart is damaged and appears partially melted on the side leaving a rough; uneven texture. White-coated metal shelving in small reach-in units is starting to rust and crack. Equipment shall be kept in good repair so that it is easily cleanable. Replace cart/shelving in the near future and repair cooler in a manner that complies with sanitation standards in the food code. Duct tape is not cleanable and leaves residue.

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)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Fryer reach-in cooler and some cookline equipment is soiled with sticky residue accumulation on interior and exterior portions; especially under the counter/cutting board portion. Shelving in front of warewashing area has dust and residue accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency.

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 22, 2026 · Original Source

1 - Inspection

Apr 1, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Chicken soup was holding less than 135F in the hot hold unit. TCS (Time/Temperature Control for Safety) foods held hot shall maintain a temperature of 135F or greater. CDI - soup reheated to 165F+. PIC indicated a power surge may have tripped the outlet where hot holding unit is plugged in. All other foods observed sufficiently hot. Hot hold unit was turned back on shortly before inspection.

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 3-501.16(A)(2): PriorityFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2): Priority; Several TCS foods observed above 41F in prep unit at makeline (see temp chart). House made ranch and blue cheese dressings in salad cooler were between 49 and 60F. Maintain TCS foods in cold holding at 41F or less. CDI- all foods in prep unit were voluntarily discarded since time out of temperature was unknown. Dressings were moved to the freezer to rapidly chill. The same power issue may have caused these outlets to trip as well. Units were turned back on and power outlets reset during inspection.

In plain English

More about food kept at an unsafe temperature

notedCode 4-204.112 (B)Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-204.112 (B); Core; Salad prep unit was missing a thermometer to measure ambient air. Provide and position correctly an air thermometer in all cold/hot holding equipment. PIC replaced thermometer.

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 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; Avocadoes on the makeline were observed with stickers still present on outer skin. Wash fruits and vegetables prior to use and remove any stickers or wrappings. CDI- PIC instructed employee to remove stickers and wash avocado. Full point may be taken for repeat violations.

In plain English

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

More about other finding

Official record from Wake County Environmental Services, Apr 1, 2026 · Original Source

1 - Inspection

Nov 3, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

5 recorded violations

notedCode 3-304.14 (B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 (B); Core; Wiping cloths stored on counter and top of ice machine. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI - cloths moved to sanitizer 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

notedCode 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; Avocado on the makeline was observed with stickers still present. Wash fruits and vegetables prior to use and remove any stickers or wrappings. CDI- PIC instructed employee to remove stickers and wash avocado. No point taken

In plain English

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

More about other finding

notedCode 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; White-coated metal shelving in reach-in units is starting to rust and peel. Equipment shall be kept in good repair so that it is easily cleanable. Replace shelving in the near future. No point taken

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)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Fryer cooler gasket is soiled with food residue accumulation. Some residue observed on front side of makeline cooler. Area below fan guards in walk-in cooler is also visibly soiled. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency.

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 6-501.14Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.14; Core; AC vent on ceiling directly above warewashing area has visible dust accumulation. Clean ventilation systems and change filters so they do not become a source of contamination.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Nov 3, 2025 · Original Source

1 - Inspection

Jul 15, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode 5-205.11 (A)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A); Priority Foundation; Cookline handwashing sink was blocked by a large cart and a trash can. Water lines were also disabled. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- cart and trash can removed. Water line was turned on.

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 reheating procedures for hot holding

Inspector’s notes

3-403.11 (A);(D); Priority; Observed gravy reheating in the steam well for approximately 60 - 90 minutes and still well under 165F. Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. CDI- gravy was placed in a pot for rapid reheating on the stove. Do not attempt reheating TCS foods in the hot holding unit as they rarely reheat in the required time.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.19 (A) (1)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 (A) (1); Priority Foundation; Manager could not locate TPHC procedures for blanched fries. Written procedures for Time as a Public Health Control (TPHC) shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). CDI- provided a TPHC form for use. No points taken today. Fries were correctly marked with discard time upon arrival.

In plain English

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

More about other finding

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; A box of potatoes was observed on the walk-in cooler floor. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. CDI- potatoes moved to a different container and placed on shelf. All other foods stored correctly. No point taken.

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 3-304.14(E)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(E); Core; Sani buckets stored on floor. Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food; equipment; and utensils.

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, 2025 · Original Source

1 - Inspection

Jan 13, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; A few ladles and measuring cups stored as clean soiled with food and debris. Equipment; food-contact surfaces and utensils shall be clean to sight and touch. CDI - Scoops moved for thorough 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

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; Scotch eggs and boiled eggs holding above 41 F on the cook line. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - A bag of ice added to Scotch eggs. Boiled eggs voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Dishes stacked wet. Air dry prior to stacking.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; The flooring in the dish area is pitting and chipped in multiple areas. Physical facilities shall be maintained in good repair. Repair flooring.

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 13, 2025 · Original Source

1 - Inspection

Aug 21, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Multiple scoops stored as clean soiled with food and debris. Equipment; food-contact surfaces and utensils shall be clean to sight and touch. CDI - Scoops moved for thorough 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

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; One container of Shepherd's Pie holding less than 135 F. TCS (Time/Temperature Control for Safety) foods held hot shall maintain 135 F or greater. CDI - Shepherd's pie reheated to 165 F+.

In plain English

More about food kept at an unsafe temperature

minorCode 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Dishes stacked wet. Air dry prior to stacking.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; The walk-in cooler gasket and a prep cooler gasket on the cook line (cooler closest to the hot box) soiled with accumulation; food and debris. Black shelving near the dish machine soiled with dust and debris. Surfaces of equipment shall be kept free of an accumulation of dust; food residue and other debris.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Aug 21, 2024 · Original Source

1 - Inspection

May 9, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

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; Shrimp holding above 41 F in a prep cooler on the cook line. Multiple TCS foods holding above 41 F including; but not limited to Shephard's Pie; a few containers of chicken salad; and multiple trays of corned beef in the walk-in cooler. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. The walk-in cooler holding 42-43 F ambient. VR - EHS will follow up with PIC to ensure the walk-in can hold at 41 F or less.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; A few sanitizer buckets of quat reading low when tested. Quat shall register 200-400 ppm; unless otherwise specified by manufacturer. Buckets dumped and re-made.

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 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Dishes stacked wet. Air dry prior to stacking.; 4-903.11(A); (B) and (D); Core; Large black containers holding cleaned and sanitized utensils soiled with food and debris. Equipment and utensils shall be stored in a clean location. Clean black containers on a more frequent basis.

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

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Multiple scoops; spatulas and other utensils stored as clean soiled with food and debris. Additionally; stickers present on multiple clear; plastic containers. Equipment; food-contact surfaces and utensils shall be clean to sight and touch. CDI - Dishes moved for thorough 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, May 9, 2024 · Original Source

1 - Inspection

Dec 7, 2023

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; A few utensils stored as clean soiled with food debris. Food contact surfaces shall be clean to sight and touch. CDI - Utensils moved to be thoroughly cleaned.

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

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Two containers of bechamel cheese holding 126-135 F. One container of beef stew holding at 104 F. TCS (Time/Temperature Control for Safety) foods held hot shall maintain 135 F or greater. CDI - Bechamel cheese stirred; 135 F+ uniform temperature obtained. Stir frequently to maintain temperature. Beef stew voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Time labeling for the blanched fries not recorded. Once removed from temperature control the time shall be recorded/initialed. CDI - Initials added to time chart.