Restaurant · Wake County, NC

Garibaldi Trattoria Pizza E Pasta

Name: Garibaldi Trattoria Pizza E Pasta
Address: 900 N Main St, Wake County, NC

900 N Main St

Last inspected Sep 23, 2026 · View Map ↗ · Compare ↗

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Score 97

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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

Sep 23, 2026

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 2-102.12 (A) Certified Food Protection ManagerPermits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager; Core; No certified food protection manager onsite during inspection. The person in charge shall be a certified food protection manager who passed an ANSI accredited food safety manager course. Upcoming classes reviewed with manager.

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 5-205.11(A)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11(A);Priority Foundation; Container of utensils in handsink on cook line. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Container removed during inspection. 6-301.11 Handwashing Cleanser; Availability; Priority Foundation; No soap in dispenser at handsink on cook line. Each handwashing sink shall be supplied with hand cleanser. Soap added to sink during inspection.

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

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.13;Core; Insect Control Devices; Design and Installation; Back door air curtain not functioning when door is opened. Owner stated he is waiting person to repair but has the parts onsite. Sticky fly traps are hanging throughout back of facility; and over prep table and clean dish storage area. Remove the traps so they are not over food service or clean utensils.

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 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; Rusty wire shelving in dry goods area. Equipment shall be kept in good repair. 4-501.12 Cutting Surfaces; One green cutting board heavily scratched. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.

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 23, 2026 · Original Source

1 - Inspection

Nov 5, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode 3-403.11Food temperature

Official wording

Proper reheating procedures for hot holding

Inspector’s notes

3-403.11; Priority; Bag of meatballs in hot holding cabinet at 109F. Employee stated meatballs were from walk-in cooler and are reheating for about an hour and a half. Reheat commercially processed; ready-to-eat food to 135F within 2 hours if food is to be hot held until service. Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. Meatballs shall be heated using oven; or stovetop or other method to rapid reheat to ensure items are heated appropriately then stored in hot holding cabinet to remain hot at 135F. Meatballs removed from cabinet and moved to oven. Meatballs at 145F after reheating in oven. Educated about reheating in cabinet only if it reached temperature within 2 hours; and not recommended.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Large Cambro of raw spinach stored on floor near cook line. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Container temporarily moved to nearby prep table during inspection; educated about not storing food on the floor and protecting prep tables with changing container to clean container that has not touched the floor. Container taken to dish area during inspection.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Rusty wire shelving in dry goods area. Equipment shall be kept in good repair.

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, Nov 5, 2025 · Original Source

1 - Inspection

Jun 16, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

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; Pasta; and pooled eggs above 41F. TCS (Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Pasta in portion bags filled over fill line of cooler. Pooled eggs sitting above breading and meat in flip top cooler not in pan in unit. This pan is not getting the air-flow like the other items securely in the cooler. Educated about TPHC(Time as a Public Health Control) as an option; until drawer cooler was found with only butter; crab meat and empty containers. Recommended to move items and rearrange coolers to allow for pooled eggs to be inside of a cooler; but not above ready-to-eat foods. Items were re-arranged during inspection. Pasta and other items in cooler that was above 41F moved to walk-in cooler. Recommended to not use cooler until it can be serviced; considering other open areas in coolers; moving items to new coolers once cooled to 41F was discussed.

In plain English

More about food kept at an unsafe temperature

minorCode 6-202.13Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.13;Core; Insect Control Devices; Design and Installation; Back door air curtain not functioning when door is opened. Owner stated he is waiting parts for repair. A few flies in the back of the facility. Consider adding hanging fly traps while waiting for repairs. Just be sure to place the traps away from food prep areas and food storage.

In plain English

More about signs of rodents or insects

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; Rusty wire shelving in dishwash area and dry goods area. Equipment shall be kept in good repair.

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; Sides of equipment near cook line with food debris and residue buildup along the sides and bottoms. Equipment next to large tilt skillet used for cooking sauces has tomato splatter. Date marking sticker residue left on the outside of a few containers stored as clean. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas 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

Official record from Wake County Environmental Services, Jun 16, 2025 · Original Source

1 - Inspection

Feb 10, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Observed clean inverted metal food containers stacked wet on wire shelf. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.

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; Rusty wire shelving in dishwash area and dry goods area. Equipment shall be kept in good repair.

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 10, 2025 · Original Source

1 - Inspection

Oct 23, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 3 handwash sinks with no papertowels. Provide paper towels or approved alternative for hand drying at each handsink. - Paper towels placed at time of inspection. 5-205.11 (A) Handwash sink at cook line has a bucket in it. A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 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

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Several spray bottles of sanitizer not labeled. 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. Labeled at time of inspection..-Pf

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 Spatula stored in reach in cooler and knife stored on side of make line in pizza area. In between use utensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Spatula stored in reach in cooler and knife stored on side of make line in pizza area. In between use utensils; such as scoops used only with non potentially hazardous foods shall be stored in a clean location.

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 —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

Small leak on hot water line at handwash sink in front by ice machine. Plumbing shall be maintained in good repair. No points taken. Plumber coming today.

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

Official record from Wake County Environmental Services, Oct 23, 2024 · Original Source

1 - Inspection

Jan 22, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

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; Rusty wire shelving in facility. Equipment shall be kept in good repair. Some shelving replaced; only half 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

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Replace damaged and missing tiles where needed; such as walk in cooler. Physical facilities shall be maintained in good repair.

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 6-501.14Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.14; Core; Vents and surrounding ceiling area have dark dust build-up. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. ; 6-501.110; Core; Cell phone on shelf near above make line at grill. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.

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 22, 2024 · Original Source