Restaurant · Wake County, NC

Hady International Food

Name: Hady International Food
Address: 717 E Martin St, Ste199, Wake County, NC

717 E Martin St, Ste199

Last inspected Aug 26, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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

The full inspection history

8 inspections

1 - Inspection

Aug 26, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

minorCode 2-402.11 Core: An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear hair restraint such as a hair netEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11 Core: An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear hair restraint such as a hair net; hat or visor.

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

minorCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Core: Torn gasket on the one door upright freezer. Equipment shall be 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(C) The side of the fryer and side of oven have grease build up. NonFOOD-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) The side of the fryer and side of oven have grease build up. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.

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

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Core: Broken floor tiles in the dishwashing area and prep area. Maintain floors in good repair. This is a repeat item.

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 26, 2026 · Original Source

1 - Inspection

May 12, 2026

Score 93

Official score: 93 · Understand this area’s scale

4 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Nobody on site is a certified food safety manager. PIC shall demonstrate knowledge by being a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food.

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 —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) The milk is 46F and eggs are 47F in the upright refrigerator. Maintain TCS foods in cold holding at 41F or less. This is a repeat item. CDI-The eggs and milk were placed in the freezer.

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 —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Priority foundation: Unlabeled Fabuloso in a spray bottle. Label working containers of toxic materials such as cleaners and sanitizers. This is a repeat item. CDI- The bottle was labeled once REHS spoke to PIC.

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 —Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Core: Broken floor tiles in the dishwashing area and prep area. Maintain floors in good repair. This is a repeat item.

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, May 12, 2026 · Original Source

1 - Inspection

Dec 2, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

3 recorded violations

notedCode 2-401.11 (A)nDrinks on a food prep suface. Employees shall eatEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (A)nDrinks on a food prep suface. Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI-Employee drinks were voluntarily discarded.

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 3-501.16(A)(2) Rice in the upright 3 door refrigeration unit is 51F. Maintain TCS foods in cold holding at 41F or less. CDI-The riceFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Rice in the upright 3 door refrigeration unit is 51F. Maintain TCS foods in cold holding at 41F or less. CDI-The rice; milk and eggs in this 3 door upright refrigeration unit were moved to a freezer and another upright refrigeration unit that is 41F and below. This is a repeat item.

In plain English

More about food kept at an unsafe temperature

notedCode —Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Core: Broken floor tiles in the dishwashing area and prep area. Maintain floors in good repair. This is a repeat item.

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, Dec 2, 2025 · Original Source

1 - Inspection

Aug 22, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

3 recorded violations

notedCode —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Priority: Upright 3 door refrigerator the rice is 47F and the milk is 46F. Lamb is 52F in the upright glass refrigeration unit. Maintain TCS foods in cold holding at 41F or less. The food in these refrigerators were moved to the freezers. This is a repeat item.

In plain English

More about food kept at an unsafe temperature

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Priority foundation: Unlabeled sanitizer and Fabuloso in spray bottles. Label working containers of toxic materials such as cleaners and sanitizers. The bottles were labeled once REHS spoke to PIC.

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 —Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Core: Broken floor tiles in the dishwashing area and prep area. Maintain floors 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, Aug 22, 2025 · Original Source

1 - Inspection

May 20, 2025

Score 94

Official score: 94 · Understand this area’s scale

6 recorded violations

notedCode —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Priority: Rice is 48F and milk is 45F in the 3 door upright refrigeration unit. Chicken is 45F and oxtail is 44F in the upright glass refrigerator. Shelled hard boiled eggs are 50F in prep refrigerator. Maintain TCS foods in cold holding at 41F or less. The above TCS food in these refrigeration units were placed in upright freezers. This is a repeat item.

In plain English

More about food kept at an unsafe temperature

notedCode —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12 Priority foundation: No thermometer in prep refrigerator. Provide thermometers that are readily accessible in refrigeration units. A thermometer was added once REHS spoke to 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

minorCode 2-303.11 Core: Employees that are handling food are wearing bracelets. No jewelry on the hands are wrists are permitted when employees that are handling food except a wedding ring. The bracelets were removed once REHS spoke to PIC. 2-402.11 Core: An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear a hair restraint such as hatsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 Core: Employees that are handling food are wearing bracelets. No jewelry on the hands are wrists are permitted when employees that are handling food except a wedding ring. The bracelets were removed once REHS spoke to PIC. 2-402.11 Core: An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear a hair restraint such as hats; hair nets or visors.

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 —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 Core: Cold faucet is not working at the hand sink in the prep area. Maintain a plumbing system in good repair.

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

minorCode 5-501.115 Core: Bags of trash on around the dumpster on the ground. A storage area and enclosure for refuseFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115 Core: Bags of trash on around the dumpster on the ground. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean.

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 —Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Core: Broken floor tiles in the dishwashing area. Maintain floors 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, May 20, 2025 · Original Source

1 - Inspection

Dec 6, 2024

Score 95

Official score: 95 · Understand this area’s scale

5 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. An employee rinsed off a spoon in the handwashing sink. A handwashing sink is never to be used for any other purposes other than handwashing . The employee was instructed on the correct uses for the handwashing sink. CDI.. The handwashing sink was only being used for handwashing before the end of the 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

Food separated & protected

Inspector’s notes

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P. Raw chicken wings and gizzards were stored above cooked red beans and rice. Food items must be stored according to the final cook temperature. Food items must be stored in a manner to prevent contamination. CDI.. The food items were placed in the correct final cook temperature. This is a repeat item but not severe enough to take full credit.

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) Maintain TCS foods in cold holding at 41F or less. -P Oxtails were held at 50FFood 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 Oxtails were held at 50F; Brown stew chicken was held at 49F; Yassa Chicken was held at 49F; Collards were held at 49F; Rice was held at 53F. This is a repeat item from the last two inspections. These potentially hazardous foods must be held cold at 41F or below. CDI. The food items were cooled down to 41F before the end of the inspection.

In plain English

More about food kept at an unsafe temperature

notedCode Store 4-903.11(A)(C) Store single-use and single-service articles in a cleanEquipment and utensils

Official wording

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

Inspector’s notes

Store 4-903.11(A)(C) Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Store the single service items with the food contact portions facing down. Store the single service items in a manner 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 —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11 Provide required lighting intensity. Replace the blown light bulbs in the kitchen. There must be at least 50ft candles of light 30 inches above the ground where employee safety is a factor.

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, Dec 6, 2024 · Original Source

1 - Inspection

Jul 2, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw chicken was stored above cooked beans and dough. Raw foods must be stored below ready-to-eat foods. Foods must be stored according to the final cook temperature. Food must be stored in a manner to prevent contamination. CDI... The food items were placed in the correct final cook temperature.

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)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Boiled eggs 57F; Salsa was 59F; Cheese was 58F; Raw Eggs 60F. These potentially hazardous foods must be held at 41F or below. CDI... The food items were placed in a another cold hold units.

In plain English

More about food kept at an unsafe temperature

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Cleaners was stored above napkins and single service items. Toxic materials must be stored so they can not contaminate Food; Equipment; Utensils; Linens; and Single Service items. CDI... The cleaners were moved below the single service items. ; 7-204.11 ; Priority; The chlorine sanitizer was well above 200 parts per million. Chlorine sanitizer must be between 50 to 200 parts per million. CDI.. The sanitizer was corrected to 200 parts per million.

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

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; There were two cold hold units that could not maintain food temperatures at 41F or below. All cold hold units that hold potentially hazardous foods must maintain a food temperature of 41F or below. The repair tech is suppose to be coming out on Thursday to repair the units. The food items were moved to other cold hold units that were holding at 39F. A return visit will be made to see if the item has been corrected.

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; The floor in the kitchen near the dish area is in need of repair. Physical Facilities must 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

Official record from Wake County Environmental Services, Jul 2, 2024 · Original Source

1 - Inspection

Jan 3, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

6 recorded violations

criticalCode 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; Rice is 69F in the 3 door upright refrigeration unit. Keep TCS food at or below 41F when held cold. The rice was placed in the freezer.

In plain English

More about food kept at an unsafe temperature

criticalCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 ; Priority; Sanitizer is over over 200ppm of chlorine in the spray bottle. Sanitizer is over 200ppm of chlorine in the spray bottle. Sanitizer shall be mixed to 50-200ppm for chlorine. Sanitizer was remixed to the correct concentration.

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

majorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Priority Foundation; Chicken is thawing in standing water. Thaw TCS food under cool running water to agitate and float off loose particles. Thaw in refrigeration units or in the microwave as part of the cooking process. Cool running water was turned on once REHS spoke to PIC. This is a repeat item.

In plain English

More about food kept at an unsafe temperature

majorCode 4-502.11(B)Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-502.11(B); Priority Foundation; Low battery on the digital metal stem thermometer. The metal stem thermometer shall be calibrated to 32F in ice water. A follow-up will be conducted by REHS by January 13th. ; 4-302.12; Priority Foundation; No refrigeration thermometer in the prep refrigeration unit. A food temperature measuring device shall be readily accessible in refrigeration units. A follow-up will be conducted by REHS by January 13th.

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

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Chlorine is less than 50ppm in the wiping cloth bucket. Sanitizer shall be mixed to 50-200ppm of chlorine for the wiping cloth buckets. Sanitizer was remixed to the correct concentration.

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; Broken floor tiles in the prep area. 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

Official record from Wake County Environmental Services, Jan 3, 2024 · Original Source