Restaurant · Wake County, NC

Grill & Go Deli

Name: Grill & Go Deli
Address: 3212 Hillsborough Street, Wake County, NC

3212 Hillsborough Street

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

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Score 98.5

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

The full inspection history

3 inspections

1 - Inspection

Sep 23, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode 6-202.15 Outer OpeningsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.15 Outer Openings; Protected. (A) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1)Filling or closing holes and other gaps along floors; walls; and ceilings; (2)Closed; tight-fitting windows; and (3)Solid; self-closing; tight-fitting doors. -Observation: exit door located in the kitchen is not self-closing. No pests were found during this inspection. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 EquipmentEquipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11 Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing(C) (A)Cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (2)Where they are not exposed to splash; dust; or other contamination. -Observation: to-go containers and lids were facing up; without any type of protection; and coffee filters were out of original packaging; unprotected; both single-use items were exposed to dust accumulation. Single-use and single-service articles shall be kept in the original protective package or stored using other means that afford protection from contamination until used. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

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 4-202.11 Food Contact Surfaces-Cleanability A) Multiuse FOOD-CONTACT SURFACES shall be: (2) Free of breaksCleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.11 Food Contact Surfaces-Cleanability A) Multiuse FOOD-CONTACT SURFACES shall be: (2) Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; Pf -Observation: two (2) fryer baskets had metal coming out that can fall on the food and become a solid hazard. -Corrected During Inspection (CDI): Person in Charge (PIC) removed both fryer’s basket from service. 4-202.16 Nonfood-contact surfaces shall be free of unnecessary ledges; projections; crevices; and constructed to allow easy cleaning and facilitate maintenance. -Observation: original plastic from manufacturer for equipment protection is still on the equipment (grill) and it has to be removed. It is not easily cleanable. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-501.12 Cutting blocks and boards subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized shall be discarded. -Observation: make unit prep cutting boards had deep cuts and black buildup. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

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) Non FOOD-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

4-601.11 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. -Observation: in coolers gaskets were found dry food debris accumulation; and between lid and food containers in cold hold unit. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). 4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: outside rice cooker; coolers’ handle; gaskets; ice machine deflector; and around nozzles of coffee machine had grease accumulation; and growing black slime activity. Make sure to clean those areas as often as necessary to keep it clean and free of accumulation. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

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

Feb 5, 2026

Score 96

Official score: 96 · Understand this area’s scale

6 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; PIC shall demonstrate knowledge by being a certified food protection manager (CFPM). Person in charge (PIC) has not obtained his CFPM license. CDI- He is scheduled to re-take the test on 2/7/26. Repeat.

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 3-302.11(A)(1)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1); Priority; Tortilla wraps stored below raw shell eggs in the walk in cooler. Fully cooked polish sausage stored in same container as raw turkey bacon and raw beef bacon. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- PIC moved foods to their appropriate places.

In plain English

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

More about other finding

notedCode 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core; Wiping cloths stored in quat sanitizer at 0ppm. Hold in-use wiping cloths in properly concentrated sanitizer between uses. PIC remade quaternary solution.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Replace the split gasket on the middle low prep cooler door. Replace the walk in cooler gasket that is no longer easily cleanable. Replace the right reach in freezer door. Replace the MDF board shelf above the prep sink that is deteriorated. Maintain equipment in good repair. Repeat. 4-501.12; Core; Long prep cooler cutting boards with deep groves. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.

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 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Test kit was damaged and no usable. Provide a test kit that accurately measures sanitizer concentrations. Test kit was ordered earlier this week and has not arrived yet. Provide EHS with picture of test strips by 2/15/26.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Clean the walls behind the prep sink and the walls/floors under equipment. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained clean. 6-501.12 Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.

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 5, 2026 · Original Source

1 - Inspection

Sep 3, 2025

Score 97

Official score: 97 · Understand this area’s scale

10 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager (CFPM). Person in charge (PIC) has not obtained his CFPM license. He is scheduled to take the test on 9-12-25 (verified by email). No points deducted as this is the first inspection from permanent permit issuance.

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 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptomsPermits, training, and postings

Official wording

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

Inspector’s notes

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure.-PF Employee health signage was present in the establishment; however the PIC did not have a written policy that employees signed. CDI- EHS educated the PIC on the employee health policy and gave a copy of the employee health policy via email. Points not assessed as first inspection since permit issuance.

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 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70FFood temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Cooked potatoes observed cooling in walk in cooler from last night at 43F. CDI- PIC voluntarily discarded the potatoes. Educated the employee on cooling rates and methods (see cooling methods violation #33).

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 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sour cream and mayonnaise homemade dressing was at 52F. CDI- PIC placed out on counter at 930am and was placed back in the cooler to maintain at 41F. Ice baths can also be used in the futureFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sour cream and mayonnaise homemade dressing was at 52F. CDI- PIC placed out on counter at 930am and was placed back in the cooler to maintain at 41F. Ice baths can also be used in the future; if preferred. Ensure ice and water bath is high enough to maintain product at 41F.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advanceOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 (A) (1) 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. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. PIC noted using time for raw shell eggs and for lamb and chicken on grill. CDI- PIC provided TPHC written procedure and how to properly maintain procedure and labeling.

In plain English

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

More about other finding

majorCode 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall stateFood temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state; * Items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. -Pf Hamburgers and eggs on the menu are cooked to order per customer request as stated by the PIC. These items are on the menu without notation that they are cooked to order on the menu. EHS will veirfy this is corrected in ten (10) days. 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness.- Pf Hamburgers and eggs on the menu that are cooked to order do not have a reminder on the menu. EHS will verify this is corrected in ten (10) days.

In plain English

More about food kept at an unsafe temperature

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 Observed cooked potatoes cooling from last night in the walk in cooler at 43F. Potatoes were tightly wrapped in plastic wrap and foil. CDI- PIC voluntarily discarded. Educated PIC on using sheet pans; and uncovering the product while cooling.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.13 (E ) Reduced oxygen packaged fishFood temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 (E ) Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Salmon that was thawed in the walk in cooler had not been removed from the packaging. PIC immediately cut open the packaging.

In plain English

More about food kept at an unsafe temperature

notedCode 4-501.11 Maintain equipment in good repair. Ice machine noted not working today. PIC is replacing ice machine- ensure it is commercially sanitation listed when replacedCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. Ice machine noted not working today. PIC is replacing ice machine- ensure it is commercially sanitation listed when replaced; like for like.

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

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean the outside of the rice cooker and the rice cooking area. Clean outside of equipment as needed.

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 3, 2025 · Original Source