Restaurant · Wake County, NC

Fish House Eatery

Name: Fish House Eatery
Address: 841 Perry Rd, Wake County, NC

841 Perry Rd

Last inspected Jul 30, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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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

3 inspections

1 - Inspection

Jul 30, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode 4-602.11(E) Equipment food-contact surfaces and utensils - Frequency - C The interior surfaces of the ice machineCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11(E) Equipment food-contact surfaces and utensils - Frequency - C The interior surfaces of the ice machine; including the white panel; are soiled with organic build up. (4) In EQUIPMENT such as ice makers; (b) Absent manufacturer specifications; at a frequency necessary to preclude accumulation of soil or mold. Increase the cleaning of the ice machine.

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 3-305.11 Food Storage-Preventing Contamination from the Premises Large bags on sugar were stored on the storage room floor where there is wetness conditions. A)Except as specified in par. (B) and (C) of this sectionContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage-Preventing Contamination from the Premises Large bags on sugar were stored on the storage room floor where there is wetness conditions. A)Except as specified in par. (B) and (C) of this section; FOOD shall be protected from contamination by storing the FOOD: (1) In a clean; dry location; (2) Where it is not exposed to splash; dust; or other contamination; and (3) At least 6 inches above the floor. PIC moved the bags of sugar to shelf in the storage room.

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 4-602.13 Nonfood Contact Surfaces (C) All equipment throughout kitchen is soiled with food residue and build up. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) All equipment throughout kitchen is soiled with food residue and build up. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency of all surfaces of equipment (exterior; interior; refrigeration gaskets; and shelves).

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 6-201.11 FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-201.11 Floors; Walls and Ceilings - Cleanability (C) The finish of the floors throughout the kitchen is worn making the floors no longer nonabsorbent. Floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are SMOOTH and EASILY CLEANABLE. PIC advised. 6-501.12 Cleaning; Frequency and Restrictions The walls contain build up and residue from cooking and food prep. (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 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 30, 2026 · Original Source

1 - Inspection

Jan 16, 2026

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

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) The sanitizing solution in the sanitizing basin of the three compartment sink measured below the required concentration when measured. Maintain sanitizer at correct concentrations when being used to sanitize. The PIC manually mixed the chemical sanitizer in the three compartment sink.

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

4-501.12 Cutting Surfaces (C) Prep unit cutting board is deeply scratched and discolored. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. PIC advised.

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 4-204.117 Warewashing MachinesCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-204.117 Warewashing Machines; Automatic Dispensing of Detergents and Sanitizers (Pf) 4-501.116 Warewashing Equipment; Determining Chemical Sanitizer Concentration (Pf) The sanitizing solution in the sani-buckets measured below the required concentration when measured. Upon investigation; bubbles were found in the line dispensing the chemical sanitizing solution. The PIC manually added sanitizer to the sani-buckets and also bleed the lines of the automatic dispenser. Automatic Dispensing of Detergents and Sanitizers shall incorporate a visual means to verify that detergents and SANITIZERS are delivered or a visual or audible alarm to signal if the detergents and SANITIZERS are not delivered to the respective washing and SANITIZING cycles. Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf

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 16, 2026 · Original Source

1 - Inspection

Oct 1, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf): Cole slaw; potato salad; and turkey BBQ missing dates in prep cooler. Time/Temperature Control for Safety (TCS) foods that are ready-to-eat shall be date marked for a 7 day hold. CDI - dates known and affixed during 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 3-501.15 Cooling Methods (Pf) Collard greens and green beans cooling in deep containers on top of very shallow ice baths. Cooling shall be accomplished by placing food in shallow portions and if using an ice bathFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Collard greens and green beans cooling in deep containers on top of very shallow ice baths. Cooling shall be accomplished by placing food in shallow portions and if using an ice bath; surrounding the food container with ice; not just the bottom. CDI - food moved to shallow containers and placed in reach-in freezer.

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 3-501.13 (A)Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 (A); (B); (C ) Use approved thawing methods. Pf: Raw turkey wings thawing in prep sink without overflow. Thawing shall be accomplished by fully submerging food in running water at a temp of 70F or below that overflows to a drain. CDI - turkey wings moved to a bus tub and allowed to overflow into prep sink.