Restaurant · Wake County, NC

Kebab Skewer

Name: Kebab Skewer
Address: 6446 Tryon Rd, Wake County, NC

6446 Tryon Rd

Last inspected Aug 21, 2026 · View Map ↗ · Compare ↗

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Score 98

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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

6 inspections

1 - Inspection

Aug 21, 2026

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 3-305.11 Food Storage-Preventing Contamination from the Premises - Inside the walk in cooler there is a lot of visible microbial growth. Shelves have black growth. Take shelves off regularly to effectively clean them. Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage-Preventing Contamination from the Premises - Inside the walk in cooler there is a lot of visible microbial growth. Shelves have black growth. Take shelves off regularly to effectively clean them. Store food in a clean; dry location. One shelf was removed today to take to the ware washing sink to start the cleaning process.

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 4-601.11(C) Cutting Board on the refrigerator used for pita bread is not cleanCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C) Cutting Board on the refrigerator used for pita bread is not clean; scrub the cutting board to remove the unclean film. To the right of the cutting board there is build-up on the clip that holds the cutting board and side of the refrigerator. Anything that touches food must be kept clean and free of build-up. . . Tables have an unclean film such as where the rice warmers are stored. Clean the shelf under the table and legs of the table. Upright Refrigerator has a dirty front and door handle. Remove laser film from the side of the upright refrigerator. Increased cleaning is needed. 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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency (C) Ceiling Vents are dusty. Walls are not clean in the kitchen. Walls in toilet room are not clean; dusty; holding dripped soap; etc. Wall is damaged under the toilet paper dispenser. Maintain physical facilities clean and free of build-up.

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 21, 2026 · Original Source

1 - Inspection

May 6, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode —Food temperature

Official wording

Proper cooking time & temperatures

Inspector’s notes

3-401.11 Raw Animal Foods - Cooking (P) Chicken cooked on the metal skewer / Kebab was only cooked to 145F and 155F. Use your thermometer to verify all chicken reaches 165F. Today the chicken was moved to the grill to continue cooking to 165F.

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 —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Raw Chicken on the very bottom shelf of the upright refrigerator is slightly above the required 41 degrees F at 41.5F. Maintain TCS foods in cold holding at 41F or less. -P We discussed air flow and monitoring food temperature.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, May 6, 2026 · Original Source

1 - Inspection

Oct 28, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode 3-304.12 (A) Spoon handle has fallen into the tzatziki sauce. In-use utensils in TCS foodEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A) Spoon handle has fallen into the tzatziki sauce. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. Longer handle utensil is needed. Spoon was removed today

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 4-602.13 Nonfood Contact Surfaces (C) Discard the large cardboard box in the walk-in cooler used for raw beef. The box is not clean and is not cleanable. Replace the cardboard with a washable container that is cleaned regularly. . . Top of the make-line refrigerator is not clean. Replace the aluminum foil liner. Clean electrical cords and shelf/ledge above the handwashing sinkCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Discard the large cardboard box in the walk-in cooler used for raw beef. The box is not clean and is not cleanable. Replace the cardboard with a washable container that is cleaned regularly. . . Top of the make-line refrigerator is not clean. Replace the aluminum foil liner. Clean electrical cords and shelf/ledge above the handwashing sink; etc. Maintain this area clean.

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 28, 2025 · Original Source

1 - Inspection

May 5, 2025

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 4-501.114 Dish machine is not sanitizing. Jug of concentrate is nearly empty. Use test strips daily to monitor concentration of sanitizer. Use the prime lever when concentrate has been replaced to feed solution through tubing. Maintain sanitizer at correct concentrations when being used to sanitize. -P Jug was replacedCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Dish machine is not sanitizing. Jug of concentrate is nearly empty. Use test strips daily to monitor concentration of sanitizer. Use the prime lever when concentrate has been replaced to feed solution through tubing. Maintain sanitizer at correct concentrations when being used to sanitize. -P Jug was replaced; unit primed and test strips used to verify sanitizer was present at the end of a cycle.

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 4-903.11 (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 in a clean; dry location; where they are not exposed to splash; dust; or other contamination. The salad spinner and colanders are stored under the meat prep sink. There are currently clean wares; pans on the right drainboard of the sink; next to the meat sink. There are also cone shaped metal strainers hanging above the chicken & meat prep sink. Vegetable chopper is stored on the raw meat preparation table. All of these items must be protected from splash from the raw meat preparation area. Relocate items used for produce and ready to eat food away from the raw chicken and raw meat preparation area. discussed today.

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 4-501.14 Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing Equipment; Cleaning Frequency (C) 3 compartment ware washing sink is not clean on the left side. Avoid storing sheet pans on the drainboard permanently. Move wares and clean the sink each day.

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 5, 2025 · Original Source

1 - Inspection

Jan 13, 2025

Score 99.5

Official score: 99.5 · 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 ); Priority Foundation; Several packages of meat on prep drainboard at beginning of inspection. Items still frozen; and manager stated meat will be marinated and cooked. Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Foods that are being thawed shall be thawed under refrigeration or submerged in cold water with water running at 70F or less. Reviewed thawing procedures for foods thawing not under refrigeration; and the requirements of food or raw food thawing to reamin at 41F or below. Meats moved to walk-in cooler during inspection.

In plain English

More about food kept at an unsafe temperature

notedCode 4-501.15Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.15; Core; Facility has quaternary sanitizer solution connected to dish machine. Solution tested at 200ppm but data plate of dish machine stated chlorine sanitizer solution shall be 50ppm. Operate a Warewashing machine in accordance with the data plate. Contact time of sanitizer solution cycle may not be long enough for contact time; even if solution is at correct concentration. Manager stated he will order low temp sanitizer solution for supplier and use three compartment sink with bleach until solution can be obtained.

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 13, 2025 · Original Source

1 - Inspection

Jul 8, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Fully cooked gyro meat cones were stored below raw lamb in the reach-in cooler and below raw beef in the reach-in freezer. Fully cooked meats shall be stored above raw meats. CDI-Owner rearranged coolers to hold gyro meat above raw meats.