Restaurant · Wake County, NC

Filipino Express Restaurant

Name: Filipino Express Restaurant
Address: 3601 Capital Blvd, Ste 101, Wake County, NC

3601 Capital Blvd, Ste 101

Last inspected Aug 25, 2026 · View Map ↗ · Compare ↗

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Score 96

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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 25, 2026

Score 96

Official score: 96 · Understand this area’s scale

7 recorded violations

notedCode 3-302.11(A)(4)-(B)(5) SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(4)-(B)(5) Separation; Packaging & Segregation; environmental contamination C(4) Except during cooling and par. B; storing the FOOD in packages; covered containers; or wrappings 3-302.11(A)(2) Except when combined as ingredients; separating types of raw animal FOODS from each other such as beef; FISH; lamb; pork; and POULTRY during storage; preparation; holding; and display by: (a) Using separate EQUIPMENT for each type; or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented (P) - Observed frozen; prepared; cooked food thawing in a walk-in cooler but with no cover. - Observed the raw frozen chicken stored together with squid and pork. CDI - The cooked food container had a cover; and the raw frozen protein was stored separately based on internal cook temperature.

In plain English

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

More about other finding

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114(C) A quaternary ammonium sanitizer shall have a minimum temperature of 75F and a concentration indicated by the manufacturer's directions. P - Observed quat sanitizer at the 3-comp sink with temperature 120F that is higher than the manufacturer guide (the guide is to prep quat santizer at room temperature). Corrected during inspection (CDI) by remixing the quat sanitizer with 80F water.

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 3-501.13 Thawing (Pf). Approved thawing methods include thawing under refrigerationFood temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 Thawing (Pf). Approved thawing methods include thawing under refrigeration; under cold (70°F) running water; or as part of a cooking process. - Observed frozen fish is thawing in a tub of standing still water at a temperature of 66°F. CDI - the thawing condition readjust to place fish submerge in a pan of cold running water.

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 —Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Food Storage Containers Identified with Common Name of Food (C) - Observed salt in 2 working containers with no label. CDI - label provided. Repeat.

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

Official wording

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

Inspector’s notes

4-903.11(A) and (C) Equipment; Utensils; Linens and Single-Service and Single Use Articles-Storing (C) SINGLE-SERVICE and SINGLE-USE 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. - Observed stacks of beverage cups stored exposed to public access with no protection. Discussed the matter with PIC.

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 5-501.113 Covering Receptacles (C) 5-501.115 Maintaining Refuse Areas and Enclosures (C) Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed litter and broken glass on the ground around the dumpsterFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113 Covering Receptacles (C) 5-501.115 Maintaining Refuse Areas and Enclosures (C) Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed litter and broken glass on the ground around the dumpster; which concerns pest attraction. Also; a grease trap with a heavy grease stain. The dumpster's top lids and side doors were open. Repeat. Discussed the matter with PIC.

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 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) - Observed the employee restroom wall with missing paint surfaces/poor repair around the toilet paper hanger. Discussed the matter with PIC.

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 25, 2026 · Original Source

1 - Inspection

Mar 17, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

notedCode —Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Food Storage Containers Identified with Common Name of Food (C) - Observed shrimp paste sauce removed from original containers to service containers with no label. CDI - label provided.

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 6-202.15 Outer OpeningsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.15 Outer Openings; Protected (C). The outer openings shall be protected against the entry of insects and rodents by:(1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens;(2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. - Observed the back exit garage door (grocery store loading door) with no effective means to prevent entry of insects and rodents. No sign of pest problem during the current inspection. Discussed the matter with PIC

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 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. - Observed the back exit garage door (grocery store loading door) with no effective means to prevent entry of insects and rodents.

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 —Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed a tong hanging on the handle of the stove cabinet. CDI - the tong restored on the clean table.

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 4-101.17 WoodCleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.17 Wood; Use Limitation (C)4-101.19/4-202.16 Non food-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. Nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage. - Observed spatulas with wood material with cracks and crevices not equivalent to hardwood maple being used as a food contact surface - Observed wooden cabinets being used to store dry goods for the food service Discussed with PIC about the approved equipment material.

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 5-501.115 Maintaining Refuse Areas and Enclosures (C) Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed litter and broken grasses on the ground around the dumpsterFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115 Maintaining Refuse Areas and Enclosures (C) Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed litter and broken grasses on the ground around the dumpster; which concerns pest attraction.

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, Mar 17, 2026 · Original Source

1 - Inspection

Sep 30, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

notedCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; TPHC: Multiple TCS foods (pork on counter; chicken in hot well) being held on TPHC without tracking in place and measured as off-temperature. If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking; or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: Written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify Methods of compliance with Food Code. If time without temperature control is used as the public health control up to a maximum of 4 hours: the FOOD shall have an initial temperature of 5 C (41 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. FOOD in unmarked containers or PACKAGES; or marked to exceed a 4-hour limit shall be discarded. CDI- Off-temperature foods voluntarily discarded by PIC; or if recently prepared moved to walk-in cooler/freezer.

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; Paper towel dispenser for handwashing sink is located over rice warmer. FOOD shall be protected from contamination by storing the FOOD: In a clean; dry location; Where it is not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. Move paper towel dispenser so located over handwashing sink. [REPEAT]

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Damp wiping cloths left out on counter. Cloths in-use for wiping counters and other equipment surfaces shall be held fully submerged between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; or 200-400ppm quat). Cloths used just for handling hot pan handles; keep clean and dry. CDI- Cloths removed during inspection.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Tongs hung very low where can brush up against pants. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry; protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours). CDI- Tongs moved during 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

notedCode 5-501.110Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.110; Core; Side door of shared dumpster left open. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors and top lids of dumpsters closed. Recommend adding signage to remind users to -Keep doors/lids Closed-. 5-501.114; Core; In outside shared dumpster area; dumpster lacking drain plug. Drains in receptacles and waste handling units for REFUSE; recyclables; and returnables shall have drain plugs in place. Contact trash service provider to have the missing drain plug replaced. 5-501.115; Core: Loose litter on ground around the dumpsters. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Increase cleaning frequency to this area.

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 6-501.16Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.16; Core; Mops sitting in service sink; not hung to dry. No adequate mop rack available. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain. Install mop rack that works with the type of mops in use.

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 30, 2025 · Original Source

1 - Inspection

Apr 15, 2025

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode 3-304.15(A)Other

Official wording

Food separated & protected

Inspector’s notes

3-304.15(A) ; Priority; Employee observed touching parts of their face with gloved hands before proceeding to fix an order. Discard gloves after a task is complete or any time they are damaged or soiled. CDI- education given and employee instructed to change gloves and wash hands.

In plain English

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

More about other finding

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; [Repeat] Pork stew sitting in a cold oven was holding between 114-120F. Fried milk fish sitting in a pan on the cart since around 10:30am- 11:00am was holding between at around 76F. After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product OR time as a public health control (TPHC) procedure may be used...CDI by reheating food items.

In plain English

More about food kept at an unsafe temperature

notedCode 3-307.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11; The rice warmer next to the handwashing sink is separated with a divider but; If cooker is opened/ during handwashing; contamination becomes an issue when reaching for paper towels. Protect food from contamination sources not specifically noted by the code. Move paper towel holder.

In plain English

More about food not protected from contamination

Official record from Wake County Environmental Services, Apr 15, 2025 · Original Source

1 - Inspection

Aug 14, 2024

Score 97

Official score: 97 · Understand this area’s scale

2 recorded violations

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Pork noodles on the steam table were holding between 114-125F. After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product OR time as a public health control (TPHC) procedure may be used...CDI by reheating food items.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority; During conversation with the PIC; several pans of TCS foods that were cooked yesterday had today's date on them in the walk-in cooler. Refrigerated; READY-TO-EAT; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI- correct dates were placed on food items.

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

Official record from Wake County Environmental Services, Aug 14, 2024 · Original Source

1 - Inspection

Feb 14, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

8 recorded violations

minorCode 5-501.113Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113; Core - One trash dumpster lid and grease dumpster lid were open; and several dumpster side doors were open...Outside trash/recycling dumpsters shall have tight-fitting lids and doors...Work with other businesses who use these dumpsters to keep dumpster lids and doors closed when not in use.

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

minorCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Core - Some pans of food (not cooling down) in walk-in cooler were not covered...Unless actively cooling; foods in storage shall be kept covered/sealed...Cover foods after cooling them completely.

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)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority - Several TCS* foods on steam table were below 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product OR time as a public health control (TPHC) procedure may be used...CDI by reheating; thoroughly stirring or placing food on TPHC.

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 - Several pans of cooked greens and menudo had dates of 2/7 (today would be the 8th day)...Ready-to-eat (RTE) TCS* foods kept at 41F or less shall not be kept more than 7 days (Day #1 is the date food is cooked and cooled)...CDI by reheating for service all pans of food with 2/7 date during course of 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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core - Several containers/boxes of food were stored on inverted beverage trays that were not 6 inches above floor...Food shall be stored at least 6 inches above the floor...Elevate foods 6 inches above floor using approved shelving or dunnage racks.

In plain English

More about food not protected from contamination

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 - Several food containers; tubs; etc. were stacked while wet...Cleaned equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate wet pans/tubs and completely air dry them before 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 4-101.19Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.19; Core - Foil was on one shelf below table...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Remove foil from shelf. If desired; consider placing flexible vinyl liners (that are nonabsorbent and easy to clean and sanitize) on shelves to protect them.; 4-501.11; Core - Many wire storage shelves were peeling and/or rusty...Food service equipment shall be kept in good repair...Replace the damaged shelving with similar approved shelves. ; 4-205.10; Core - Several inverted beverage trays were used as "shelves" in walk-in cooler to elevate foods above the floor. These trays are hard to clean; do not elevate items above the floor 6 inches and do not meet ANSI/NSF standards...Except for toasters; mixers; microwave ovens; water heaters and hoods; food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Discontinue using beverage trays as shelving. Replace them with approved shelves or dunnage racks.

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 - Floor and drain under cooking line were soiled and had grease build-up...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.; 6-501.11; Core - Small amount of ice was hanging below walk-in freezer evaporator; and water was actively leaking from under water heater...Physical facilities shall be kept in good repair...Repair both leaks stated above.

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, Feb 14, 2024 · Original Source