Restaurant · Wake County, NC

Farina Neighborhood Italian

Name: Farina Neighborhood Italian
Address: 8450 Honeycutt Rd, Wake County, NC

8450 Honeycutt Rd

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

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Score 96

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

The full inspection history

5 inspections

1 - Inspection

Mar 13, 2026

Score 96

Official score: 96 · Understand this area’s scale

7 recorded violations

notedCode 6-301.13Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.13; Core; The handwashing sink on the wall that separates the kitchen from the office did not have a handwashing sign/poster. All handwashing sinks shall have a sign/poster reminding food employees to wash their hands before engaging in food prep/handling. CDI- Handwashing sign given to PIC.

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); Priority; Portions of foods held on ice (Bolognese & white sauce) that were above the ice bath temped above 41F and pork belly (44); sausage (45F); and broccoli (43F) in the top section of small prep cooler/fliptop cooler for sauteeing temped above 41F. TCS foods in cold holding shall be maintained at 41F or less. CDI- Foods on ice were put in a container where they could be completely submerged in ice; sausage; pork belly; and broccoli will be used within 2hrs - some foods moved to walk-in cooler to increase air flow.

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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; One spray bottle of sanitizer was missing a label in the waitstaff area. 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- Spray bottle was labeled appropriately during the inspection. 7-201.11; Priority; A bucket of sanitizer was stored on the rack above the bulk flour and beside clean bowls.Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI- Sanitizer bucket 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 3-307.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11;Core; Several containers of food were stored directly on top of other uncovered foods. Food shall be protected from all sources of contamination. CDI - Contact paper/cling wrap was put between containers.

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 4-903.11Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11; Core; Coffee filters were stored unwrapped and uncovered. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. CDI- Coffee filters were put back into their packing.

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; The air curtains in the walk-in cooler are torn. Maintain equipment in good repair. No points taken due to air curtains being ordered.

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 4-601.11Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11; Core; The highchairs have food debris in them. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. CDI - Highchairs were 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

Official record from Wake County Environmental Services, Mar 13, 2026 · Original Source

1 - Inspection

Oct 9, 2025

Score 96

Official score: 96 · Understand this area’s scale

8 recorded violations

notedCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; Handwashing sink near office/pizza station does not provide tempered water above 86F. Provide tempered water of at least 100F at handsinks. Adjust thermostat at this handwashing sink.

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

3-203.12; Priority Foundation; Shellstock tags are missing dates of when last shellstock was sold; facility receives live mussels on occasion. The date when the last shellstock is sold or served should be recorded on the tag and the tag should be retained for at least 90 days after this time. If shellstock is removed from its tagged or labeled container; ensure tag is kept with batch of shellstock and shellstock is not commingling with other shellstock from another container with different certification numbers. VR- EHS will return on Friday; 10.17.25 to verify that dates are being recorded on tags and kept in chronological order.

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 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Mashed potatoes being held hot in one of the ovens temped at 119F. Maintain TCS foods in hot holding at 135F or above. CDI- Mashed potatoes reheated to 165+ and put on steam table.

In plain English

More about food kept at an unsafe temperature

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Two chemical spray bottles (sanitizer and degreaser) were missing the identifying label in the kitchen. 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- Bottles were labeled appropriately during the inspection. 7-202.12(A); Priority; Residential spray for ants stored with chemicals. Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. CDI- Pest control voluntarily discarded.

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 4-903.11Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11; Core; Coffee filters were stored unwrapped and uncovered. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Keep coffee filters in original packaging; in a resealable bag; or a container with a lid.

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; The air curtains in the walk-in cooler are torn and the handle on the counter cooler in the waitstaff area is partially detached. Maintain equipment in good repair. Repair these items.

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 4-601.11Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11; Core; The floor fan and the fan on top of the ice machine have a buildup of dust. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean the fans 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

notedCode 6-305.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11; Employee items stored above restaurant's food and supplies. Lockers or a designated area shall be provided for the storage of employee belongings. CDI- Employee items relocated to bottom shelves.

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, Oct 9, 2025 · Original Source

1 - Inspection

Mar 24, 2025

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Housemade pizza sauce that was cooked around 7a had a temperature of 57F at 2:15p and did not achieve 41F or below within 6 hours. Time/Temperature Control for Safety (TCS) foods shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. CDI- Housemade pizza sauce was voluntarily discarded. See cooling methods (Item #33).

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; Small container of cooked orecchiette noodles (3/17) in the undercounter reach-in cooler should have been discarded at end-of-day yesterday. This was the only TCS food found holding longer than 7 days in facility. 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). Remember that prep date is Day 1. CDI- Food was voluntarily discarded during the 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

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Two chemical spray bottles were missing the identifying label in the kitchen. 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- Bottles were labeled appropriately during the inspection.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Housemade pizza sauce found cooling in large; deep; covered bucket in the walk-in cooler. PIC stated that the bucket was placed in an ice bath earlier today and relocated to the walk-in cooler. Cooling shall be accomplished using rapid cooling methods such as: placing the food in shallow pans or sheet trays; cooling in smaller portions; stirring the food in a container on an ice bath; using rapid cooling equipment like ice wands; or using ice as an ingredient and the containers should be loosely covered; or uncovered; if protected from overhead contamination. CDI- Discussion had about approved cooling methods and using ice baths combined with ice wands for rapid cooling in buckets. Food was voluntarily discarded.

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 food containers on clean dish rack found stacked while still wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Allow containers to fully dry prior to stacking 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

Official record from Wake County Environmental Services, Mar 24, 2025 · Original Source

1 - Inspection

Jul 30, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

majorCode 3-203.12Food source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-203.12; Priority Foundation; Shellstock tags are missing dates of when last shellstock was sold; facility receives live mussels and oysters on occasion. The date when the last shellstock is sold or served should be recorded on the tag and the tag should be retained for at least 90 days after this time. If shellstock is removed from its tagged or labeled container; ensure tag is kept with batch of shellstock and shellstock is not commingling with other shellstock from another container with different certification numbers. VR- EHS will return to verify that dates are being recorded on tags. See additional notes below.

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

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Spray bottle of sanitizer was missing the identifying label. Spray bottle previously labeled as Windex was holding bleach. 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- Bottles were labeled appropriately during the inspection.

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

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Cooked chicken wings and cooked mushrooms found on the speed rack at room temperature with an internal temperature of (90-93F). When cooling hot foods; use any of the following methods: shallow containers with 2 to 4 inch food depth; reduction in food quantity; use of rapid cooling equipment (such as ice wands/paddles); use of ice-water baths with ice-water at level of food in containers and frequent stirring of food and/or cooling in walk-in cooler or freezer. Remember that hot foods must cool rapidly from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. Use calibrated metal stemmed food thermometer to ensure proper cool down. Once foods have cooled to 41 degrees F or less; they may be transferred to large containers and tightly covered. CDI-Food taken to walk-in cooler to cool rapidly. ****Meat sauce in ice bath with chill wand and pasta on sheet pan in walk-in cooler observed cooling correctly.****

In plain English

More about food kept at an unsafe temperature

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Upon entering walk-in cooler; containers of food found stored on the floor. Food shall be stored at least 6 inches above the floor and protected. CDI- Containers of food were relocated during the inspection.

In plain English

More about food not protected from contamination

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; Observed a few towels in the prep cooler on the line to soak up the accumulated water. Minor leak from spray nozzle at prewash sink near dishwasher. Equipment shall be maintained in a state of good repair and condition. GM is in the process of replacing spray nozzle at prewash sink. Repair prep cooler so that there is not water accumulating on the interior of this unit.

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 30, 2024 · Original Source

1 - Inspection

Jan 30, 2024

Score 95

Official score: 95 · Understand this area’s scale

9 recorded violations

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Upon arrival a large marinara sauce bucket was on the floor in the kitchen near the cook line. Food shall be stored at least 6 inches above the floor and protected. Store on rolling cart or table.

In plain English

More about food not protected from contamination

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Utensils stored in alfredo sauce and marinara sauce deep containers with less than half of an inch of the utensil handle sticking out of the food. Scoop handle in bulk dry food stored in contact with the food. In use utensils shall be stored with the handle out of the food. Keep handle up and not touching the food.

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 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Employee drink cup stored on shelf above food where heat lamps are on cook line. Employee drinks shall be stored where not a source of contamination. Store in designated area or on bottom shelf separate from food and food items.

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

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; One of three hand sinks lacking paper towels. Hand sinks shall be provided with an approved hand drying device. Paper towels placed in dispenser. CDI

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

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw ground beef stored on shelf above cooked chicken wings and cooked sausage in walkin. Food shall be stored according to final cook temperature. Beef relocated. CDI

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; Food in cabinet unit on the cook line with food 44-45F and the air temperature 45F. Chicken and beef in small prep table stacked too high. Food in pizza area cabinet unit 43F and air measured at 41F after pulling the unit further away from the wall. Food shall be 41F or less. Food relocated from cabinet unit to cool and technician contacted to service unit. Don't use unit until repaired and maintaining temperature. Top portion of food stacked too high in small prep table relocated to walkin to cool.

In plain English

More about food kept at an unsafe temperature

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Quat test strips provided not accurately measuring concentration of dispenser. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Obtain new test strips. VR

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Prep sink faucet leaking and pipes underneath the prep sink dripping. Plumbing system shall be maintained in good repair. Make necessary repairs.

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

minorCode 6-305.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11; Core; Employee jackets stored on dry storage racks comingled with food. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Store on designated separate shelf below food items.

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 30, 2024 · Original Source