Restaurant · Wake County, NC

Greek Fiesta At Crossroads

Name: Greek Fiesta At Crossroads
Address: 319 Crossroads Blvd, Wake County, NC

319 Crossroads Blvd

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

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Score 93

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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 93

Official score: 93 · Understand this area’s scale

7 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) Food Protection Manager Training is needed such as ServSafe by present management.

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 —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 No Paper Towels available at the handwashing sink in the back kitchen. Provide paper towels for hand drying at each handsink. -Pf Towels were added to the dispenser upon request. Dispenser needs to be replaced to accommodate the available towels.

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

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Food Preparation Sink is not clean with unclean build-up coating interior sink basin. EQUIPMENT FOOD-CONTACT SURFACES shall be clean to sight and touch. Pf Employee used soapy water to scrub the sink clean today; rinsed and applied sanitizer upon request.

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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Cold Holding (P) Diced Tomatoes from yesterday are not cold enough in the open top refrigerator: 51F. Feta Cheese 45F. . . Raw Lamb kebabs 48F in the refrigerated drawer on the far right. Maintain at 41F and colder. Diced Tomatoes were taken out of the very shallow pan and transferred to a deeper pan. Feta Cheese rotated to the walk in cooler to cool and replaced with cold feta. Refrigerator was adjusted to a colder setting. Use your thermometer and verify food is maintained at 41F and colder. Adjust positioning within the refrigerator as needed for high moisture-high protein foods.

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 7-204.11 SanitizersChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 Sanitizers; Criteria - Chemicals (P) Sanitizing system at the ware washing sink has been converted to use chlorine/ bleach. It is dispensing too strong. Use test strips to measure the sanitizer concentration. Correct the system to dispense less chemical; try changing the tip inside the dispenser. Today manager drained half of the sanitizer and added tap water to dilute the sanitizer into range.

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 4-302.14 Sanitizing SolutionsCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14 Sanitizing Solutions; Testing Devices (Pf) No Sanitizer Test Strips are available for chlorine (only the orange test strips for quaternary ammonium). I provided some chlorine test strips as a temporary solution; but chlorine test strips must be ordered with a color chart for comparison. Use test strips to assure sanitizer is within range

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency (C) Walls need cleaning. Clean the walk in cooler door handle. Maintain physical facilities clean.

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

Apr 1, 2026

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

notedCode 2-103.11 (A) - (P)Permits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-103.11 (A) - (P); Priority Foundation; Person in Charge Duties require having employees that are cooking monitor food temperature to assure required safe temperatures are achieved. Chicken and Ground Lamb are being cooked; but food temperature is not being monitored and employees do not know what to cook the food to for safety. Instruct employees to regularly check food temperature and teach what temperature to check for. Instruct employees on how to clean the thermometer probe after use (simple towel with sanitizer or probe wipe are appropriate). We worked on checking food temperature during today's inspection. Provided a new sign with some cooking temperatures on it.

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 —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) Food Protection Manager Training is needed such as ServSafe by present management.

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 —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 No Paper Towels available at the handwashing sink in the front cooking and register area. Provide paper towels for hand drying at each handsink. -Pf Towels were added to the dispenser upon request.

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

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

Inspector’s notes

4-101.18 Nonstick Coatings; Use Limitation (C) Non-stick coating in the rice warmer is deteriorating; coming off. Be gentle when cleaning the non-stick surface and use utensils that do not scrape-off the non-stick coating. . . . Discard cracked lids. Replace lids as needed. Two were discarded today.

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 4-602.13 Nonfood Contact Surfaces (C) Swinging door dividing the kitchen is not clean. Remove dust from the hinges also. Maintain equipment and surfaces clean. OverallCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Swinging door dividing the kitchen is not clean. Remove dust from the hinges also. Maintain equipment and surfaces clean. Overall; the cleanliness is excellent today.

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, Apr 1, 2026 · Original Source

1 - Inspection

Nov 5, 2025

Score 99

Official score: 99 · Understand this area’s scale

4 recorded violations

notedCode 5-205.11 (A) BroomHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A) Broom; dust pan; yellow caution post are stored in front of the handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Items were moved today.

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

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

Inspector’s notes

4-501.11 Small French Fry Refrigerator is broken; not in use. Gasket is also ill-fitting. Maintain equipment in good repair. Refrigerator is not being used today.

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 4-501.18 Sanitizer in the ware washing sink has material floating in it. Maintain washCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.18 Sanitizer in the ware washing sink has material floating in it. Maintain wash; rinse; and sanitize solutions clean. Assure that pans; wares; utensils; are effectively rinsed before putting them in sanitizer. If the sanitizer is no longer clean or has debris in it; empty the sink; clean the sink and replace the sanitizer.

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 4-602.13 Nonfood Contact Surfaces (C) General cleaning of low boyCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) General cleaning of low boy; drawer refrigerator is needed. Maintain equipment and surfaces clean.

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 2, 2025

Score 93

Official score: 93 · Understand this area’s scale

7 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; Present manager is not an ANSI certified food protection manager. Training such as ServSafe is needed.

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

criticalCode 3-501.16(A)(2) Walk in Cooler is not holding food at 41 degrees F as required. Raw Steak Kabobs 49.5FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Walk in Cooler is not holding food at 41 degrees F as required. Raw Steak Kabobs 49.5F; Feta Cheese 49F; Diced Tomato 49F; jar of Pepper Relish 50F. Air temperature surrounding the fans overhead is 54F. . . . Refrigerated Drawer Unit is not holding food at 41F as required: Provolone Cheese 46.8F; Gyros Slices 51.8F; Raw Chicken 46.8F. . . Open Top Make-Line Refrigerator is not holding food at 41F as required: Hummus 49.3F; Diced Tomato 49.1F; Feta Cheese 46.6F; Tomato Wedges 50F. . Maintain TCS foods in cold holding at 41F or less. -P Refrigerator repairman was called during today's inspection for servicing and will arrive within the next two hours. Follow-up will be conducted Thursday.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15 Cooling Methods (Pf) Blanched Fries are cooling inside the walk in coolerFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Blanched Fries are cooling inside the walk in cooler; but the walk in cooler is not holding food at 41 degrees F as required. The air inside the overhead fans is 54F. Cooling cannot be accomplished inside the walk in cooler because it cannot lower food temperature to 41F. Walk in Freezer must be used to cool the Blanched Fries. Fries were moved to the freezer upon request.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.111 Controlling Pests (Pf) Cockroach active on the floor under the hoodPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests (Pf) Cockroach active on the floor under the hood; to the left of the drawer refrigerator unit. Pest control is needed.

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 4-903.11 (A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A); (B); and (D) Utensil storage (C) Knife box mounted on the wall is not clean. Remove the knife storage box for regular cleaning. Cleaning was conducted during today's 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 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; Plastic handles on the Delfield drawer refrigerator are cracked; broken. Rice warmer handle is broken. Handwashing sink faucet drips. Maintain equipment in good repair. . . . Yellow Cutting Board is not clean and is fuzzy. Effective cleaning of the yellow cutting board is needed. If the cutting board cannot be effectively cleaned; replacement is needed. Deep scrubbing of the yellow cutting board was started today.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency (C) Wall attachments near the hood are not clean. This is also where I observed the cockroach. Clean items on the walls and on the floor near legs of the table and 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, Jun 2, 2025 · Original Source

1 - Inspection

Nov 25, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Quaternary sanitizer solution at three compartment sink between 0-100ppm. A chemical sanitizer used for sanitizing solution shall be at the correct concentrations and used according to manufactures label use instructions. Quaternary solution on bottles states solution shall be 200-400ppm. Solution at 70F. Educated to add more hot water; to have solution at minimum 75F; and solution manually added and mixed during visit and solution tested at 300ppm. Educated all employees on properly manually mixing solution and testing with test strip until dispenser can be adjusted.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Ready-To-Eat Time / Temperature Control for Safety Food; Disposition; Blanched fries; hummus and tzatziki in walk-in cooler without date marking. All other items in cooler and in front with clearly marked dates and within 7 days. Foods shall be clearly marked and identified with the date prepared. Food shall be discarded if it does not have a date or day marking. Employees able to identify when items were prepared and dates added 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 3-501.19 (A) (1)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 (A) (1); Priority Foundation; Facility using TPHC for grape leaves in front make line of facility. No written procedures available for the TPHC procedures. Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. TPHC forms emailed during inspection. Ensure these records are maintained are readily available.

In plain English

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

More about other finding

minorCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions; Core; Walls in back of facility and floors under equipment with some minor food debris and residue accumulation. Physical facilities; floors walls and ceilings; shall be maintained clean. 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, Nov 25, 2024 · Original Source

1 - Inspection

Feb 6, 2024

Score 96

Official score: 96 · Understand this area’s scale

5 recorded violations

minorCode 5-501.16Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.16; Core; No trash can is available at the handwashing sink. Disposable towels are used at handwashing lavatories; (and gloves are discarded) therefore a waste receptacle shall be located at each lavatory. Add a trash can to the handwashing 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

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; Plastic handles on the Delfield drawer refrigerator are cracked; broken. Rice warmer handle is broken. 4-compartment sink faucet drips constantly and cannot be turned off at the hot/cold faucets. Handsink faucet drips at the base. Maintain equipment 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 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; Walk-in Cooler Door & Door Handle are soiled; not clean. Maintain entrance to the walk-in cooler clean.

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

majorCode 2-103.11 (A) - (P)Permits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-103.11 (A) - (P); Priority Foundation; Person in Charge Duties require having employees that are cooking monitor food temperature to assure required safe temperatures are achieved. Thermometer is a Taylor brand digital but is slow to register temperature which discourages employee use since hot food must sit while temperature registers. Steak; Chicken; Lamb are all being cooked; but food temperature is not being monitored. Upgraded thermometer may be needed. Instruct employees to regularly check food temperature. Instruct employees on how to clean the thermometer probe after use (simple towel with sanitizer or probe wipe are appropriate). We worked on checking food temperature during today's 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

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

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; Present employees are not ANSI certified managers. Training such as ServSafe is needed.

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

Official record from Wake County Environmental Services, Feb 6, 2024 · Original Source