Restaurant · Wake County, NC

Flame Kabob

Name: Flame Kabob
Address: 7961 Skyland Ridge Pky, Wake County, NC

7961 Skyland Ridge Pky

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

Read Reviews on Google

Score 98.5

Get the next inspection, free.

We'll email you when Flame Kabob has a new health inspection. No spam, one-click unsubscribe.

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

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

The full inspection history

6 inspections

1 - Inspection

Jul 30, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; An opened container of milk observed with no date mark. PIC stated milk is held onsite 2-3 days. Once opened; potentially hazardous foods shall be date marked with the day of opening counting as Day 1. Potentially hazardous foods shall be held for a total of 7 days (Prep/open date + 6 days = 7 days total). CDI - Milk to be date marked with its open date.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Recently cut tomato cooling in a prep cooler wrapped tightly with plastic wrap. Additionally; recently prepared lamb shank sauce cooling with a lid shut. When cooling use rapid cooling equipment (tall reach-in cooler/freezer) and loosely cover foods or catty-corner lids to allow for air flow. CDI - Cut tomato moved to the tall reach-in cooler and lamb shank sauce placed in the reach-in freezer with the lid removed (no overhead contamination).

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Walls are damaged in a few areas in the kitchen (e.g; in the hallway near the tall reach-in cooler/freezer; and by the front handwashing sink). Physical facilities shall be maintained in good repair. Repair walls. 6-501.12; Core; Ceiling tiles and ceiling vents throughout the kitchen are stained and soiled with dust. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency and conduct more periodical deep cleanings. If unable to remove deep set stains; replace ceiling tiles.

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 20, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; Establishment does not have a certified Food Protection Manager. The person in charge shall be a certified Food Protection Manager who has shown proficiency of required information through passing a test that is part of an accredited program. Acquire Food Protection Manager 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 2-201.11(A-C)&(E)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-201.11(A-C)&(E); Priority; The signed employee health policies do not include salmonella (non-typhoidal). PIC has copies of the updated employee health policy; which includes non-typhoidal salmonella; but they have not been signed indicating they have not been reviewed. CDI - All old policies voluntarily discarded and PIC to have all employees sign the updated policy.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Recently cooked rice cooling in large portions stacked on top of one another; and with lids shut tightly. When cooling use small/thin portions; catty corner lids/loosen plastic wrap; and arrange in single layers. CDI - Lids removed and rice placed closer to cooler fans to facilitate rapid cooling.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; A serving utensil used for ice cream stored in a cup of water at room temperature. If held in water between uses; the water shall maintain 135 F or above. Store in-use utensil(s) on a clean portion of the food preparation table or in a clean cup. The utensil(s) and storage surface (cup or table) must be cleaned and sanitized at least once every 4 hours.

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, Jan 20, 2026 · Original Source

1 - Inspection

May 23, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

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 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; An opened container of milk observed with no date mark. PIC stated it has been opened since yesterday. Once opened; potentially hazardous foods shall be date marked with the day of opening counting as Day 1. Potentially hazardous foods shall be held for a total of 7 days (Prep/open date + 6 days = 7 days total). CDI - Milk to be date marked.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Rice stored on the floor in the back prep area. Food shall be protected from contamination by storing the food in a clean; dry location where it is not exposed to splash; and at least 6 inches above the floor.

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

Official record from Wake County Environmental Services, May 23, 2025 · Original Source

1 - Inspection

Oct 31, 2024

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; Establishment does not have a certified food protection manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Acquire food protection manager certification before the next inspection.

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 2-301.15Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.15; Priority foundation; Observed a food employee cleaning their hands in a food prep sink. Food employees shall clean their hands in a handwashing sink and may not clean their hands in a sink used for food preparation preparation or warewashing; or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI - PIC corrected employee behavior and directed them to wash hands in 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

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1); Priority; Some of the roasted tomatoes in the hot-holding unit were holding below 135F. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - PIC voluntarily discarded out-of-temperature tomatoes.

In plain English

More about food kept at an unsafe temperature

notedCode 7-207.11 (B)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-207.11 (B); Priority; Observed a bag of medicines for employee use stored above containers of onions. Medicines that are in a food establishment for the employees' use shall be labeled and located to prevent the contamination of food; equipment; utensils; linens; and single-service and single-use articles. CDI - Bag of medicines were 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

Official record from Wake County Environmental Services, Oct 31, 2024 · Original Source

1 - Inspection

Jan 25, 2024

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; A few containers of cooked vegetables in a refrigerator had a prep date of 1/17/2024. A food shall be discarded if it exceeds the temperature and time combination specified in the NC Food Code (7 days with prep day being counted as day 1 at 41F or less) except time that the product is frozen. CDI - PIC voluntarily discarded out-of-date food.

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; One spray bottle of chemicals did not have a label. Working containers used for storing poisonous/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 - Name of the chemical was written on the spray bottle.

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 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13; Priority Foundation; Observed a couple bags of frozen chicken thawing while only partially submerged under running water. TCS (time/temp control for safety) food shall be thawed: Completely submerged under running water: at a water temperature of 70F or below; with sufficient velocity to agitate/float off loose particles in an overflow; and for a period of time that does not allow portions of the food to rise above 41F. CDI - A new container was acquired that allowed for the thawing meat to be fully submerged.

In plain English

More about food kept at an unsafe temperature

minorCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Observed a few food employees without hair restraints while working in the kitchen. Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles. Ensure all food employees wear an effective hair restraint when working with food.

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

Official record from Wake County Environmental Services, Jan 25, 2024 · Original Source

1 - Inspection

Oct 10, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; One tray of lamb chops stored above whole-muscle beef. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI - foods properly arranged.

In plain English

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

More about other finding

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; A few RTE; TCS items; including veggie burgers; yogurt; milk; neopolitan missing dates. Time/Temperature Control for Safety (TCS) foods that are ready-to-eat (RTE) shall be properly date marked to indicate a maximum hold time of 7 days. CDI - dates known and affixed during inspection. Keep in mind that frozen foods to not accrue days towards discard; however they are still required to be date marked when prepped; removed; etc.

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, Oct 10, 2023 · Original Source