Restaurant · Wake County, NC

Highgrove Estate

Name: Highgrove Estate
Address: 1613 S Main St, Wake County, NC

1613 S Main St

Last inspected Aug 20, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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

The full inspection history

4 inspections

1 - Inspection

Aug 20, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 5-205.11(A) Priority FoundationHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11(A) Priority Foundation; Handsink near back door had three metal bottles inside basin. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Bottes removed from sink during inspection. 6-301.12 Hand Drying Provision; Priority Foundation; Handsink near dish machine out of paper towels. Each handwashing sink shall be provided with paper towels or approved hand drying device. Paper roll added to area during inspection. Restock dispenser before event; and before dish employee begins.

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

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C);Core; Gasket on walk-in cooler with black residue and dry storage shelves with some dust and grease residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. 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, Aug 20, 2026 · Original Source

1 - Inspection

Oct 2, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

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; House-made dressings and sauces in walk-in cooler including red pepper and green goddess dressing date marked for 9/3 and 9/18. TCS (Time/Temperature Controlled for Safety) foods shall be held for maximum of 7 days; excluding time frozen. These items are not frozen but are kept for employee use when leftover from an event. Ensure items do not exceed the 7 day date marking. When items are prepared and frozen and removed from the freezer; add a second date marking to indicate when removed from freezer unless used within 24 hours from removing. Items exceeding 7 day dates voluntarily discarded 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 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Container of test strips empty and manager unable to locate other test strips during inspection. Another manager arrived onsite at end of inspection and was able to provide other test strips. Provide a test kit that accurately measures sanitizer concentrations; and should be readily available. No points deducted.

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, Oct 2, 2025 · Original Source

1 - Inspection

Mar 28, 2024

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

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; Some rusty wire racks in walk in cooler. Equipment shall be kept 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, Mar 28, 2024 · Original Source

1 - Inspection

Sep 28, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

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; Some rusty wire racks. Equipment shall be kept 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; Some minor food/soil debris on walk in cooler shelves. Non-food contact surfaces shall be clean to sight and touch.

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; Damage to floor between kitchen and dishwash 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, Sep 28, 2023 · Original Source

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