Restaurant · Wake County, NC

Grand Malabar Indian Cuisine

Name: Grand Malabar Indian Cuisine
Address: 1901 Nw Cary Pkwy, Ste 103, Wake County, NC

1901 Nw Cary Pkwy, Ste 103

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

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Score 96

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

3 inspections

1 - Inspection

Jul 13, 2026

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Observed quat sanitizer less than 200PPM. Quat sanitizer shall register 200-400PPM Manager will call for service on dispenser. 4-601.11 (A); Priority Foundation; Observed dried food debris on knives stored on magnet above food prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp 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 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Observed fried onion; fried okra in yogurt; cooked goat held under refrigeration; without date marking. Observed cooked goat held in outdoor walk in freezer without date marking. Ready to eat ; Potentially hazardous food (Time/temperature for food safety food )prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.

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 8-103.11Other

Official wording

Variance obtained for specialized processing methods

Inspector’s notes

8-103.11; Priority Foundation; Observed housemade yogurt in facility- items discarded. Before a variance from a requirement of this code is approved; the information that shall be provided by the person requesting the variance and retained in the regulatory authority’s file on the food establishment includes: (A) A statement of the proposed variance of the Code requirement citing relevant code section numbers (B) An analysis of the rationale for how the potential public health hazards and nuisances addressed by the relevant Code sections will be alternatively addressed by the proposal; Pf and (C) A haccp plan if required as specified under par. 8-201.13(A) that includes the information specified under sec. 8-201.14 as it is relevant to the variance requested. A variance component checklist send to operator via email. Manager agreed to discontinue making yogurt. Management will decide whether or not to start the application process.

In plain English

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

More about other finding

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed raw anchovies in a deep pan marinating inside line drawer. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Item placed in walk in for rapid cooling.

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 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Priority Foundation; Observed several packages of raw fish thawing in ROP packaging inside walk in cooler. Food (Time/temperature for food safety food ) shall be thawed: reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1)Prior to its thawing under refrigeration. (2) Prior to; or Immediately upon completion of; its thawing using procedures . Open vacuum packaging when thawing fish to introduce air to eliminate the risk for anaerobic bacteria to replicate.

In plain English

More about food kept at an unsafe temperature

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; Observed a buildup of ice inside walk in freezer. Equipment shall be maintained in a state of repair and condition that meets the requirements. Repair equipment.

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 13, 2026 · Original Source

1 - Inspection

Jan 12, 2026

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed pans of raw chicken stored inside line drawer above cooked beef and raw shrimp. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.

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)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Observed fish held in standing water to thaw; holding above 41F. TCS food shall be held at 41F or below. Items discarded.Diligent prep is required for TCS foods. TCS foods shall be held at 41F or below.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Observed cooked plantains; pasta; and potatoes under refrigeration. without date marking. Observed cooked meatballs; beef; chicken held in freezer without date marking. Ready to eat ; Potentially hazardous food (Time/temperature for food safety food )prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.

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 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Observed items prepared hot today; holding on time without a procedure. Written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request. ; If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less; or 7 C (45 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) 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- item voluntarily discarded. Time holding document filled out out during inspection.

In plain English

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

More about other finding

notedCode 3-501.15 Observed curry chicken cooling at room temp. Observed onion and tomato sauce cooling inside deep container inside walk in. Quickly cool foods. Use methods such as open/vented shallow pansFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Observed curry chicken cooling at room temp. Observed onion and tomato sauce cooling inside deep container inside walk in. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Educated on proper cooling methods. Chicken placed inside walk in. Tomato onion sauce placed in several shallow pans.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Priority Foundation; Observed raw salmon sitting in a pan of water to thaw. Observed several whole raw fish held in standing water inside food prep sink. Potentially hazardous food (Time/temperature for food safety food ) shall be thawed: (A) Under refrigeration that maintains the food temperature at 41F or below B) Completely submerged under running water: (1) At a water temperature of 70F or below. Items placed under running water.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jan 12, 2026 · Original Source

1 - Inspection

Sep 3, 2025

Score 92.5

Official score: 92.5 · Understand this area’s scale

11 recorded violations

notedCode 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and cleanHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean; exposed portions of arms.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee observed touching cell phone and beginning work with food. Employee observed touching face with gloves and not performing handwash before donning clean gloves. CDI- Employees were corrected and handwash was performed. Continue to educate staff on how and when to wash hands.

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 cooling time & temperatures

Inspector’s notes

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed yogurt (onions added to commercially made yogurt) and mango lassi (mango puree - canned; added to commercially made yogurt) cooling from prep at a rate of .03F/min. Observed cooked onion curry cooling at a rate of .03F/min. Both cooling rates are not fast enough to properly cool product safely. CDI- PIC immediately opened the containers of yogurt and mango lassi to cool. The curry was divided into 4 pans from 2 to hit proper cooling temperatures.

In plain English

More about food kept at an unsafe temperature

notedCode —Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Fried chicken and baked fish below 135F (see temperature chart). CDI- PIC voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 7-201.11 Store toxic materials to avoid contamination of foodChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P Observed cleaning spray on same shelf as to-go items. CDI- PIC moved.

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 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pansFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Mango lassi made with premade yogurt and canned mango covered tightly in walk in cooler in large buckets not cooling from preparation around noon. Premade yogurt with added ingredients (onion) was not cooling from being out and adding onion; in large bucket and tightly covered. Onion curry cooling in large container covered in greater than 4 in portions. CDI- PIC separated the containers to cool more quickly. Educated on proper cooling methods and provided sticker as visual aide. Place canned mango in walk in cooler to help aide in preparation and cooling. Full points taken based on severity and number of items that were not being cooled properly.

In plain English

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; under running water below 70F; in refrigeration of 41F or less or as a part of the cooking process. Pf Observed fish thawing from frozen in veg prep sink at 67F. Fish had been thawing approximately an hour. CDI- PIC placed the fish in refrigeration until prepared.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11 Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Store food in a clean; dry location; not exposed to contamination. Observed vegetable prep sink being used to thaw raw fish. To prevent cross contamination; always prepare; wash and thaw foods in their designated prep sinks. PIC cleaned and sanitized sinks.

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 4-903.11 (A) Store cleaned equipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Observed plates and bowls stored right side. Invert them to prevent contamination.

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 4-205.10 Ensure equipment other than toastersCleaning and sanitizing

Official wording

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

Inspector’s notes

4-205.10 Ensure equipment other than toasters; mixers; microwaves; water heaters and hoods is ANSI certified or equivalent. Nonabsorbent wooden shelves that are in good repair may be used in dry storage areas. Observed non-commercial cooking burner in kitchen added after permitting. Remove. Wooden shelving being used for storage should be painted to provide a smooth; easily cleanable surface or replaced with commercial stainless steel shelving. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage.-P Observed clay style pots that are being used for curry. CDI- PIC voluntarily removed the pots in case they are a hazard as he could not confirm they are safe; food grade containers.

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(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean the bottom and internal walls of the microwaves. Food debris present.

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 6-403.11 (A) (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of foodFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11 (A) (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of food; equipment; utensils; etc. Areas designated for employees to eat and drink; shall be located so that food; equipment; linens; single service/use items are protected from contamination. Observed employees water bottles and phone chargers; etc. Store in designated areas.

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, Sep 3, 2025 · Original Source