Restaurant · Wake County, NC

Jacks Seafood Restaurant

Name: Jacks Seafood Restaurant
Address: 1516 New Bern Ave, Wake County, NC

1516 New Bern Ave

Last inspected Aug 31, 2026 · View Map ↗ · Compare ↗

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Score 94

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

8 inspections

1 - Inspection

Aug 31, 2026

Score 94

Official score: 94 · Understand this area’s scale

5 recorded violations

notedCode 3-501.16 (A)(1) Meat loaf is 95 to 137F on the stoveFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A)(1) Meat loaf is 95 to 137F on the stove; chicken is 108F on the stove; chittlings are 95F in the hot holding cabinet. Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above. CDI-The meatloaf that was below 135F was voluntarily discarded. The chicken was reheated 210F; the chittlings were reheated to 181F.

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

criticalCode 3-501.16 (A)(2) PriorityFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) Priority; Shrimp in the reach in refrigerator is 47F; coleslaw is 45F and rice is 46F in the one door refrigerator; coleslaw is 54F in the Grista 2 door upright refrigerator. Milk is 52F; corn is 48F; chicken is 42F in the walk-in cooler. Shrimp is in the reach-in refrigerator. Fish is 49-54F on ice. Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. The TCS food in the above refrigeration unit and walk-in cooler and fish on ice was iced down or put in the upright freezers. . Daryl Beasely; REHS is going to follow up to see that these walk-in cooler and refrigerators are repaired and are 41F or below. Daryl's phone number is 919-796-8767. If refrigerator's are not 41F or below on September 2nd an immediate suspension will be issued. The refrigeration repair person came and is fixing these refrigeration units during this inspection.

In plain English

More about food kept at an unsafe temperature

notedCode —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-502.11 (B) A metal stem thermometer is reading 22F in ice water. Calibrate metal stem thermometers to 32F in ice water. CDI-This thermometer was calibrated to 32F in ice water.

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 4-501.11 The walk-in cooler is not reaching 41F or belowCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 The walk-in cooler is not reaching 41F or below; the one door upright refrigerator is not reaching 41F or below; the reach in cooler is not reaching 41F or below. Torn gasket on the reach in refrigerator. 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 —Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Broken floor tiles in the food 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, Aug 31, 2026 · Original Source

1 - Inspection

May 29, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode 3-501.16(A)(2) Priority: Fried chicken is 51FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Priority: Fried chicken is 51F; milk is 46F and potatoe salad is 44F in the one door upright refrigeration unit. Coleslaw is 48 F in the Grista two door refrigeration unit. Maintain TCS foods in cold holding at 41F or less. CDI- The above TCS food was placed in the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

notedCode 7-204.11 Priority: The quaternary ammonium sanitizer is over 400ppm in the wiping cloth bucket. Provide sanitizer at correct concentrationsChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 Priority: The quaternary ammonium sanitizer is over 400ppm in the wiping cloth bucket. Provide sanitizer at correct concentrations; diluting as required. CDI- 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

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 The Grista upright refrigeration unit and one door upright refrigerator are not holding food cold at 41F and below. Torn refrigerator gasket on the reach-in refrigerator. Equipment shall be in good repair and proper adjustment.

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

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Core: Grease build up on the side of the fryer. Grease build up inside the fryer door. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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 29, 2026 · Original Source

1 - Inspection

Jan 2, 2026

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

minorCode —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Core: Build up inside the oven. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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 2, 2026 · Original Source

1 - Inspection

Sep 15, 2025

Score 94.5

Official score: 94.5 · 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: Chicken wings are 48F in the one door upright refrigeration unit. Coleslaw is 50 F in the Grista two door refrigeration unit. Maintain TCS foods in cold holding at 41F or less. The above TCS food was placed in the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

notedCode —Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Priority foundation: The coleslaw and potato salad is not date marked in the True two door upright refrigeration unit. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. This is a repeat item. The above coleslaw and potato salad wad date marked once REHS spoke to PIC.

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 7-204.11 Priority: The quaternary ammonium sanitizer is over 400ppm in the wiping cloth bucket. Provide sanitizer at correct concentrationsChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 Priority: The quaternary ammonium sanitizer is over 400ppm in the wiping cloth bucket. Provide sanitizer at correct concentrations; diluting as required. 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

Official record from Wake County Environmental Services, Sep 15, 2025 · Original Source

1 - Inspection

May 1, 2025

Score 94.5

Official score: 94.5 · Understand this area’s scale

4 recorded violations

notedCode 3-501.16(A)(2) Priority: Pork chops are 51FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Priority: Pork chops are 51F; macaroni and cheese is 50F; fried chicken is 53F; green beans are 42F in the walk-in cooler. Coleslaw is 45F in the Grista upright refrigeration unit. Maintain TCS foods in cold holding at 41F or less. The TCS that was 45F and above was voluntarily discarded. The TCS food that is 45 and below was placed in the True; two door upright refrigeration unit. The coleslaw was placed on an ice bath in the Grista refrigeration unit. The refrigeration repair came and fixed the walk-in cooler. The walk-in cooler was 35F by the end of the inspection.

In plain English

More about food kept at an unsafe temperature

notedCode —Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17Piority foundation. Coleslaw and potato salad in the True upright refrigeration unit is not date marked that is being held cold for more than 24F. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. The coleslaw and potato salad was date marked once REHS spoke to PIC. This is a repeat item.

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 —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Wiping cloth bucket has less than 200ppm of quaternary ammonium. Hold in-use wiping cloths in properly concentrated sanitizer between uses(200-400ppm for quaternary ammonium). The 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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 The Grista upright refrigeration unit is not holding food cold at 41F and below. Equipment shall be in good repair and proper adjustment.

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 1, 2025 · Original Source

1 - Inspection

Oct 29, 2024

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the gaskets on the cold hold units. Clean the bottom of the cold hold units. Clean around the cooking equipment.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor near the sinks and food prep areas. Clean the floor to remove the grease and food debris. Clean the floor at a frequency necessary to eliminate grease and 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 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beefOther

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 turkey was stored above raw ribs and scallops. Raw steak patties was stored above coleslaw and potato salad. Food must be stored according to the final cook temperature. Food must be stored in a manner to prevent contamination. Ready- to- eat foods must be stored above raw foods. CDI.. The food items were placed in the correct final cook temperature arrangement.

In plain English

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

More about other finding

notedCode 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf A large container of pasta. stewed tomatoesFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf A large container of pasta. stewed tomatoes; tomato paste; cooked turkey necks were not date marked. CDI... The food items were date marked 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 6-501.112 Remove dead or trapped birdsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.112 Remove dead or trapped birds; insects; rodents; and other pests. There were several large dead roaches observed in the dry storage area. Remove dead insect at a frequency to eliminate the pest. CDI... The pest were placed in the trash can.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode 4-903.11 (A) Store cleaned equipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Clean dishes were stored in dirty containers. CDI.. The dishes were placed back at the three compartment sink to be washed again.

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 29, 2024 · Original Source

1 - Inspection

Apr 23, 2024

Score 94.5

Official score: 94.5 · Understand this area’s scale

6 recorded violations

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; Some clean dishes were stored in a dirty container. Clean dishes must be stored where they are not exposed to splash; dust; or other contamination.; 4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place there were a few dishes that were stacked wet.

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 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; Clean the gaskets on the cold hold units. Clean around the cooking equipment. Clean the storage shelves. Clean the shelves in the reach-in cold hold unit. Clean the shelves in the hot hold units. Equipment must be kept free of an accumulation of 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

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; There was an employee drink that was stored above the clean dishes. Employee drinks must be stored in a manner to prevent contamination of clean dishes; food; equipment; and linen. CDI.. The drink was moved below the clean disehs.

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

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; There were several dishes that were stored as clean that had food debris on the dishes. There were some dishes that were stored as clean that were greasy to the touch. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed at three compartment sink to be washed again.

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

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; There was some fried okra that was held at 119F; Fried shrimp was held at 117F; and fries were held hot at 109F. These potentially hazardous foods must be held hot at 135F or above. CDI.. The food was reheated to 165F.

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; There was some rice that was being held cold at 48F. There was some cooked pasta that was held cold at 62F. These potentially hazardous foods must be held cold at 41F or below. CDI.. The food items were cooled down to 41F.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Apr 23, 2024 · Original Source

1 - Inspection

Oct 9, 2023

Score 95

Official score: 95 · Understand this area’s scale

6 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; Repair the leak in the reach-in freezers to remove ice and frost build up in the unit. Equipment shall be maintained in a state of good repair and condition.

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

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; There was large container of chicken wings that had the date marking of 9/29 on the container. There were several food items that were not properly date marked. Potentially hazardous foods and some ready-to-eat foods kept in the kitchen for more than 24 hours must be date marked. The date marking can be the consume by or preparation date. The foods will have a 7 day shelf life since the cold hold units must be maintained at 41F. CDI.. The wings were placed in the trash. The other food items were properly date marked.

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 3-307.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11; Core; There was ice buildup in the reach-in freezer unit. The boxes and the food items in the unit were covered with frost and ice. Foods must be stored in a manner to prevent contamination.

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

minorCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The sanitize compartment of three compartment sink was not clean. Clean the sink throughout the day a frequency necessary to prevent recontamination of Equipment and Utensils. CDI... The equipment was cleaned.

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; Clean the gaskets on the cold hold units. Clean the shelves in the walk-in cooler and reach-in cold hold units. Clean the shelves in the reach-in freezer units to remove the ice build-up. Clean around the cooking equipment. Equipment must be kept free of an accumulation 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

minorCode 6-201.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-201.11; Core; The ceiling tiles near the food prep areas are not easily cleanable. The ceiling tiles are the absorbent type. The ceiling tiles must be the washable type. The ceiling in the dry storage area has some damage. This is a repeat item.; 6-501.12; Core; Clean the floor around the cooking equipment. Clean the floor near the sinks and food prep areas. Clean the floor in the dry storage area.

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 9, 2023 · Original Source