Restaurant · Wake County, NC

Il Falo

Name: Il Falo
Address: 3931 Macaw St, Wake County, NC

3931 Macaw St

Last inspected Jan 29, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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

The full inspection history

5 inspections

1 - Inspection

Jan 29, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Multiple raw meats stored above pre-cooked foods and RTE (ready-to-eat) foods in the walk-in freezer. Food shall be stored according to final cook temperature; and food shall be protected from cross contamination by separating raw food from ready-to-eat food. CDI - Food re-arranged by PIC. Educate all employees on proper food storage. Refer to posted storage chart.

In plain English

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

More about other finding

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Various lids and containers stored as clean soiled with old sticker residue. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. Sticker/tape residue shall be removed prior to the cleaning process. CDI - Items moved for thorough cleaning.

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; Old date labels present on containers of beef stew and waffle batter. Old date mark stickers or labels shall be removed prior to the cleaning process; and date mark labels/stickers shall be accurate to ensure they are not held beyond 7-days for safety. CDI - Beef stew prep date verified and stew had not been held beyond the 7-day hold. Waffle batter prep date unknown. Waffle batter voluntarily discarded.

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 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Cleaned and sanitized dishes stacked wet. Dishes shall be stored in a self-draining position that allows air drying. Air dry prior to stacking. EHS recommends adding additional storage for air drying. 4-903.11(A); (B) and (D); Core; Crumbs and debris present in large containers holding clean utensils. Cleaned equipment and utensils shall be stored in a clean; dry location.

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; The pizza station cooler gasket (on the far-left side) is falling off of the cooler and is in poor condition. Equipment shall be maintained in good repair. Continue to work with technicians/vendors for repair/replacement.

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(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 fan guards soiled with dust and debris. 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

Official record from Wake County Environmental Services, Jan 29, 2026 · Original Source

1 - Inspection

Jul 9, 2025

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

notedCode 4-202.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.11; Priority Foundation; Miniature cast iron pans peeling and flaking. Multi-use food-contact surfaces shall be smooth; free of cracks; chips; inclusions; pits; and similar imperfections. CDI - PIC removed pans from the front line storage area. If needed; order new pans for replacement and dispose of damaged pans.

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 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Numerous plates and containers stored as clean in various areas (primarily on the cook line and in upstairs storage) soiled with food and debris. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Items moved for thorough re-cleaning. 4-602.11; Core; Ice machine baffle soiled with pink accumulation. The lid covering ice at the soda machine in the expo area soiled with black accumulation. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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; Various TCS (Time/Temperature Control for Safety) foods holding above 41 F. TCS foods shall maintain 41 F or below. Refer to temperature chart. CDI - Foods moved to cool rapidly in the blast chiller.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Multiple TCS foods held past the 7-day hold including: Romesco sauce (2 containers prepared on 6/14) and tomato bisque (2 containers prepared on 6/14). Additionally; a container of prepared cheese ravioli labeled 'Ribeye 6/15'; indicating a new label had not been created as the old label had not been removed and is therefore inaccurate. Old date mark stickers or labels shall be removed prior to the cleaning process; and date mark labels/stickers shall be accurate to ensure they are not held beyond 7-days. CDI - Romesco sauce and tomato bisque voluntarily discarded. Cheese ravioli prepared yesterday according to PIC. Old label removed and a new; accurate label created.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Recently roasted tomatoes cooling in a prep cooler drawer at 70 F. When cooling use smaller/thinner portions; cover loosely/catty-corner lids to facilitate heat transfer; and use rapid cooling equipment (walk-in cooler/freezer/blast chiller). Ensure 41 F or below is reached prior to placing in cold holding equipment. CDI - Roasted tomatoes spread into thinner portions and moved to the blast chiller to cool rapidly.

In plain English

More about food kept at an unsafe temperature

notedCode 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

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, Jul 9, 2025 · Original Source

1 - Inspection

Jan 29, 2025

Score 91.5

Official score: 91.5 · Understand this area’s scale

6 recorded violations

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1); Priority; Containers of meatballs and tomato sauce in the hot-holding unit were holding below 135F. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Foods had been in hot-holding for less than 4 hours; foods were moved to the stove and were reheated to over 165F. Repeat.

In plain English

More about food kept at an unsafe temperature

majorCode 5-205.11(B)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11(B); Priority foundation; A hose splitter pipe had been attached to the faucet of the 2nd floor handwashing sink next to the dishwasher area to act as a water source for soaps; cleaners; and sanitizers. Establishment has stated that they intent to install a mop sink in the corner beside this handwashing sink. A handwashing sink may not be used for purposes other than handwashing. Remove hose splitter to allow access to handwashing sink; follow up by 2/07/2025. If establishment wishes to install a mop sink in a new location; establishment must contact Jennifer Edwards at Wake County Health and Safety Plan Review for Raleigh projects. Contact information: 919-868-2570; Jennifer.edwards@wake.gov

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 cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B); Priority; Several containers of TCS foods in the pizza prep and salad prep coolers were holding above 41F; also a couple containers of unsalted butter were holding at ambient temperature. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature butters and lids were closed on prep coolers to cool foods. Repeat.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; A large number of prepped; TCS foods in various coolers were marked with prep dates that were over 7 days old and some other food containers did not have date markings and were prepared several days ago. A food shall be discarded if it: Exceeds the temperature and time combination specified in the NC Food Code (7 days at 41F or less; with date of preparation being counted as day 1)except time that the product is frozen; or is in a container or package that does not bear a date or day. CDI - PIC voluntarily discarded out-of-date foods and PIC was able to recall date of foods without date markings and correct dates were added. Repeat.

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 3-306.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-306.11; Priority; Observed apples and pears in a basket set out at the breakfast bar for guests without any protection. Food on display shall be protected from contamination by the use of packaging; counter; service line; or salad bar food guards; display cases; or other effective means. Except for nuts in the shell and whole; raw fruits and vegetables that are intended for hulling; or peeling by the consumer before consumption. CDI - Apples and pears removed to be wrapped in plastic for protection. 3-305.11; Core; Observed several boxes and containers of food stored on the floor of the walk-in freezer under shelving. Food shall be protected from contamination by storing the food: At least 6 inches above the floor; in a clean; dry location; there it is not exposed to splash/dust/or other contamination. Move boxes up onto shelving before the next inspection.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

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; Observed several ripped gaskets on various drawer coolers. Equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. Replace damaged gaskets before the next inspection.

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 29, 2025 · Original Source

1 - Inspection

Sep 5, 2024

Score 94.5

Official score: 94.5 · Understand this area’s scale

6 recorded violations

criticalCode 3-101.11Contamination

Official wording

Food in good condition; safe & unadulterated

Inspector’s notes

3-101.11; Priority; A large number of heavy whipping cream containers and gallons of milk were spoiled and past their manufacturer expiration date of 8/08/2024. Food shall be safe; unadulterated; and honestly presented. CDI - PIC voluntarily discarded spoiled dairy items.

In plain English

More about food not protected from contamination

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed some raw bacon stored above containers of cooked sausages in the 3rd floor walk-in cooler. Food shall be protected cross contamination by separating raw animal foods during storage; preparation; holding; and display from raw ready-to-eat food such as fruits or vegetables; and cooked ready-to-eat food. This shall be accomplished arranging each type of food in equipment so that cross contamination is prevented. CDI - Raw bacon was moved to a lower shelf.

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; The center of a container of meatballs were holding at 120F; the exterior edges of container were holding around 155F. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Meatballs were reheated less than 2 hours ago; meatballs were reheated to reach adequate temperatures.

In plain English

More about food kept at an unsafe temperature

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; A few containers of food in the pizza prep cooler were holding above 41F. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Lid of prep cooler was closed to allow for foods to cool.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; A large number of prepped; TCS foods in various coolers had prep dates that were over 7 days old and a couple containers of prepped foods that were prepared a couple days ago did not have dates. A food shall be discarded if it: Exceeds the temperature and time combination specified in the NC Food Code (7 days at 41F or less; with date of preparation being counted as day 1); is in a container or package that does not bear a date or day; except time that the product is frozen. CDI - PIC voluntarily discarded foods that were out-of-date and correct dates were added to containers of food.

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

majorCode 4-302.13Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.13; Priority Foundation; The high-temp testing device for the hot water dish machine was not working due to batteries needing to be replaced. In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Acquire new batteries for testing device. Follow-up by 9/16/2024.

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 5, 2024 · Original Source

1 - Inspection

Feb 12, 2024

Score 94.5

Official score: 94.5 · Understand this area’s scale

6 recorded violations

majorCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; Two handwashing sinks in the downstairs kitchen are missing hand soap. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. Put new hand soap at these sinks. Follow-up by 2/22/2024.; 5-205.11; Priority Foundation; Observed ice dumped into the basin of a handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - Spoke to PIC to ensure behavior does not continue.

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; Priority; A box of raw bacon was stored above a container of fully cooked chicken and a container of half-and-half in the upstairs walk-in cooler. Food shall be protected cross contamination by separating raw animal foods during storage; preparation; holding; and display from raw ready-to-eat food such as fruits or vegetables; and cooked ready-to-eat food. This shall be accomplished arranging each type of food in equipment so that cross contamination is prevented. CDI - Foods were rearranged in this cooler to prevent cross contamination.

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; One container of cooked oatmeal was holding at 52F in one of the coolers. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature oatmeal.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; A couple cooked; TCS (time/temp control for safety) foods were marked with prep dates of 1/22; 1/27; and 1/29; therefore being over 7 days since prep day. A food shall be discarded if it: Exceeds the temperature and time combination specified in the NC Food Code (7 days at 41F or less; with date of preparation being counted as day 1); except time that the product is frozen. CDI - PIC voluntarily discarded out-of-date foods.

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

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; A couple boxes of food were stored on the floor of the walk-in freezer. Food shall be protected from contamination by storing the food: At least 6 inches above the floor; in a clean; dry location; there it is not exposed to splash/dust/or other contamination. Move boxes up onto shelving before the next inspection.

In plain English

More about food not protected from contamination

minorCode 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; A couple plastic food containers were stacked together while wet. Clean equipment and utensils shall be stored: in a self-draining position that allows air drying; and covered or inverted. Separate containers to allow for air drying.