Restaurant · Wake County, NC

Guasaca

Name: Guasaca
Address: 913 Spring Forest Rd, Wake County, NC

913 Spring Forest Rd

Last inspected Mar 9, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 98

Get the next inspection, free.

We'll email you when Guasaca 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

7 inspections

1 - Inspection

Mar 9, 2026

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

notedCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; The sprayer part of a spray bottle was left in the handwashing sink beside the 3 compartment sink. Handwashing sinks shall only be used for handwashing. CDI- Sprayer was 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

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; A pan of chopped lettuce was placed in an open cold well at 67F and had cooled down to 50F within an hour. Ensure the chopped lettuce is at 41F or below when not being immediately served to the public. Cooling shall be accomplished; using ice baths/wands; portioning food into small; thin portions; using shallow pans; using rapid cooling equipment... CDI- Remember; open make-line tables are not intended for cooling; but holding foods cold.Lettuce was put in a reach-in cooler to finish the cooling process before being served to the public.

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 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; The handle on the bottom standing oven is partially detached and the heat protection has been partially removed; which is creating a surface that is not easily cleanable. Maintain equipment in good repair. Replace/repair door handle.

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 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18; Core; Some of the handwashing sinks in the kitchen area need wiping down; especially around the faucets. Handwashing sinks; toilets and urinals shall be maintained clean. Clean these items more frequently. 5-501.17; Core; The trash can in the women's bathroom does not have a lid. A covered trash can shall be provided in female restrooms for the disposal of feminine hygiene products. Provide the flap/replace lid on women's bathroom trashcan. CDI- Lid has been ordered and waiting for delivery from Amazon.

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 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111; Core; One of the lids on the trash dumpster is broken and partially detached. Storage areas and bins for waste shall be maintained in good repair. Have your landlord request a new dumpster from your waste management company.

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, Mar 9, 2026 · Original Source

1 - Inspection

Feb 6, 2026

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

notedCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; The handwashing sink in the men's bathroom does not temp above 85F. Tempered water of at least 100F shall be provided at each handwashing sink. Adjust the temperature at this handwashing sink. 5-202.12(C); Core; The water flow at the handwashing sink in the men's bathroom does not last for more than 10 seconds. A self-closing; slow-closing; or metering faucet shall provide a flow of water continuously for at least 15 seconds. Adjust timer at this 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

Food separated & protected

Inspector’s notes

3-302.11 (A)(2); Priority; A portioned container of raw chicken was stored on the top shelf of the counter cooler above portioned; raw onions. Raw animal foods shall be separated from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display based on final cook temperature. CDI- Raw chicken was moved to bottom shelf.

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)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Shredded chicken being held hot in three different areas temped at 119F; 126F; and 127F. TCS foods being held hot shall be maintained at 135F or above. CDI- Chicken at 119F was discarded; chicken at 126 and 127F was reheated until it temped at 171F+.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.12 (A)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A); Core; Tongs were laying in the lettuce; the handle of the scoop was in the container of bulk salt. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. CDI- Tongs and scoop were dug into foods

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 4-601.11(C )Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ); The high chairs have food debris on them; the vent on the ice machine in the kitchen has a buildup of dust and debris. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean these items more often. * No points taken due to these being different violations under the same rule.

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 5-501.17Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17; Core; The trash can in the women's bathroom does not have a lid. A covered trash can shall be provided in female restrooms for the disposal of feminine hygiene products.

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 6, 2026 · Original Source

1 - Inspection

Oct 16, 2025

Score 99

Official score: 99 · Understand this area’s scale

4 recorded violations

notedCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; The handwashing sink in the men's bathroom does not temp above 85F. Tempered water of at least 100F shall be provided at each handwashing sink. Adjust the temperature at this 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

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); The sanitizer tested at less than 150ppm. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- Sanitizer replaced and tested between 200-400 ppm.

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 )Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ); Core; The air curtains in the walk-in cooler have small dots of black residue on them and there is oil running down the inner front side and side of hood. the Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean these items 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

notedCode 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; The drain plug is missing from the recycling dumpster. Drains in dumpsters and waste containers shall have drain plugs in place. Contact your waste management company for a replacement.

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, Oct 16, 2025 · Original Source

1 - Inspection

Mar 11, 2025

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Small container of cooked mushrooms found with a datemark of (3/3-3/9) in the small reach-in cooler on the cook line. All other foods in establishment were properly dated and found holding within 7 days. Food shall be discarded if it exceeds the 7 day hold at 41F or below. CDI- Mushrooms were voluntarily discarded during the 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 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Core; Unopened; vacuum packaged salmon found thawing in the front prep cooler. Reduced oxygen packaged fish indicating that it shall be kept frozen shall be removed from the reduced oxygen environment prior to thawing under refrigeration (as stated on box from supplier). Remove fish from packaging or cut packages open to introduce air prior to thawing.

In plain English

More about food kept at an unsafe temperature

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); Core; Improvement noted on wetstacking utensils today- no containers found stacked while still wet. However; metal pans were found stored as clean on shelving that has accumulated food residue beside the 3-compartment sink. Cleaned equipment and utensils shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination. Clean shelving more frequently.

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, Mar 11, 2025 · Original Source

1 - Inspection

Feb 7, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Salad spinner stored as clean with minor lettuce still in container. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Salad spinner was removed and taken to the warewashing area to be 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

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; Beef (53F); chicken (54F); and raw chicken (50F) found holding above 41F in the reach-in cooler across from grill. Ambient air digital readout of this unit was reading 55F. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI- All TCS food in this cooler was voluntarily discarded. PIC agreed to not use this reach-in cooler until it is repaired and able to hold food at 41F and below. Refrigeration company was contacted during the inspection and will be visiting for repairs on Monday (2/10). Alternate refrigeration will be used in the meantime.

In plain English

More about food kept at an unsafe temperature

notedCode 8-103.12Other

Official wording

Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan

Inspector’s notes

8-103.12; Priority Foundation; TCS food received from production site is labeled with a printed 7 day hold; however; the facility is portioning the bulk container of food and is not keeping the same prep/discard date from production. The permit holder shall comply with the HACCP plan's procedures as they were submitted and shall maintain and provide records that demonstrate that the monitoring of the critical control points are being routinely employed. CDI- Dates were corrected on containers that were incorrectly labeled. PIC was aware that production dates are required to be transferred to portioned containers and agreed that additional training will be given to employees.

In plain English

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

More about other finding

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); Core; Improvement noted on this violation since the last routine inspection but there were still a few metal pans found stacked while still wet. Cleaned equipment and utensils shall be stored in a clean; dry location and shall be stored in a self-draining position that allows air drying. Allow these containers to completely air dry prior to stacking together.

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, Feb 7, 2025 · Original Source

1 - Inspection

Oct 25, 2024

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Employee beverage found stored on top shelf of prep cooler; above facility food. An employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. CDI- Employee beverage was relocated.

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

notedCode 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; Romaine hearts were taken from packaging and being prepped without prior washing. Romaine lettuce bag did not state that contents were pre-washed. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in ready-to-eat form. Wash produce in designated prep sink before beginning prep; not after.

In plain English

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

More about other finding

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); Core; Metal pans found stacked while still wet. Cleaned equipment and utensils shall be stored in a clean; dry location and shall be stored in a self-draining position that allows air drying. Allow these containers to completely air dry prior to stacking together.

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, Oct 25, 2024 · Original Source

1 - Inspection

Dec 22, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

majorCode 8-103.12Other

Official wording

Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan

Inspector’s notes

8-103.12; Priority; The HACCP plan requires logs for certain procedures like thermometer calibration and receiving temperatures that are not currently being maintained...Records that prove the monitoring of Critical Control Points must be obtained and available upon request...CDI: GM is still in the transitional process of learning the operations at this location. Education given on records that must be maintained. Points will be taken if this item is a repeat violation at the next inspection.

In plain English

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

More about other finding

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Onions and cubed steak in the steam table measured 130F & 109F...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Onions reheated and steak placed on time as a public health control.

In plain English

More about food kept at an unsafe temperature

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; A spray bottle of degreaser was not labeled...Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI: Bottle labeled.

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, Dec 22, 2023 · Original Source