Restaurant · Wake County, NC

J S New York Pizza

Name: J S New York Pizza
Address: 500 E Broad St, Wake County, NC

500 E Broad St

Last inspected May 4, 2026 · View Map ↗ · Compare ↗

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Score 99

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

The full inspection history

6 inspections

1 - Inspection

May 4, 2026

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 3-501.13 (A)Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 (A); (B); (C ) Use approved thawing methods. Pf TCS foods shall be thawed under refrigeration of 41F or less; or completely submerged under running water or part of cooking process. Moved to cooler.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Wire shelves above 3 compartment sink are sticky. Non-food contact services 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

Official record from Wake County Environmental Services, May 4, 2026 · Original Source

1 - Inspection

Aug 20, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode 2-102.12 (A) Certified Food Protection ManagerPermits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager; Core; Manager has recently expired ServSafe certificate. Owners showed upcoming class to renew certification during inspection. Employees and management correctly answered EC questions about food safety based on operations. No points deducted.

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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding; Priority; Ham; Sausage; and pizza sauce in front flip top cooler at 43-44F. Items are pulled from the walk-in cooler and placed into the unit in the mornings daily. Flour buildup along the vent on the outside and fan cover on the inside of the cooler; this could be preventing proper airflow. Owners obtained cleaning brush and stated after lunch service they will clean the cooler. Items are replaced multiple times; due to the volume of service and toppings used for TPHC pizzas. TPHC will be for these items pulled from the walk-in cooler since all will be used before 4 hours.

In plain English

More about food kept at an unsafe temperature

notedCode 5-202.13Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-202.13; Priority; Dish sprayer hanging below rim of the three compartment sink. Hose was recently replaced and it is a longer hose than previous. An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. Educated about keeping the air gap. Bungee cord placed along the sprayer top near shelf to temporary hold sprayer until it can be repaired. Please send photo of sprayer once repaired.

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

Official record from Wake County Environmental Services, Aug 20, 2025 · Original Source

1 - Inspection

Mar 24, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

2 recorded violations

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Two spray bottles not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Labeled at time of inspection.

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 3-304.12 (C ) Scoop stored on top of ice machine. Store in-use utensils on a clean portion of the food preparation table or cooking equipment. If stored on topEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (C ) Scoop stored on top of ice machine. Store in-use utensils on a clean portion of the food preparation table or cooking equipment. If stored on top; lay on top of a dish or other item that is cleaned daily.

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 24, 2025 · Original Source

1 - Inspection

Dec 18, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; 2 spray bottles of cleaner/sanitizer at 3 compartment sink not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Labeled at time of inspection.

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 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; Wire shelves need cleaning in back and by stove. Non-food contact services 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

Official record from Wake County Environmental Services, Dec 18, 2024 · Original Source

1 - Inspection

Jun 18, 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, Jun 18, 2024 · Original Source

1 - Inspection