Restaurant · Wake County, NC

Kings Bowl

Name: Kings Bowl
Address: 141 Park At North Hills Street, Wake County, NC

141 Park At North Hills Street

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

Read Reviews on Google

Score 97.5

Get the next inspection, free.

We'll email you when Kings Bowl has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

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

The full inspection history

5 inspections

1 - Inspection

Aug 20, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

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 (P); Eggs stored in an opened prep top cooler was found at 52F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Eggs were relocated to closed refrigeration to cool before a 4 hour period elapsed.

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 7-201.11 Separation - Storage (P)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Separation - Storage (P); Bottle of butane was stored above food preparation table. Poisonous or toxic materials shall be stored in an area where there is no potential contamination of food or clean equipment. CDI- Bottle of butane was relocated during the 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 4-501.11 Good Repair and Proper Adjustment - Equipment (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C); Repeat; Multiple low boy coolers were found with ripped/torn gaskets. Equipment shall be maintained in a state of good repair. Deductions taken due to repeat violation.

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 6-305.11 Designation - Dressing Areas and Lockers (C)Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11 Designation - Dressing Areas and Lockers (C); Employee hat was being stored on shelving with food containers. Employees shall use dressing rooms or lockers to store personal items such as clothing to prevent potential contamination of clean equipment.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Aug 20, 2026 · Original Source

1 - Inspection

Jan 2, 2026

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

notedCode 5-202.12 Handwashing SinksHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12 Handwashing Sinks; Installation (C); After being ran for several minutes; the handwashing sink in the men’s restroom was only reaching 90F. Handwashing sinks shall provide accessible water that reaches 100F or above. 6-301.11 Handwashing Cleanser; Availability (Pf); The battery in the soap dispenser at handwashing sink on the cook line was not functioning and soap was not being produced. Hand cleanser shall be provided at each handwashing sink. CDI- New dispenser was provided and soap was dispensed.

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) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Chicken; ground beef; and meatballs in a prep cooler were being stored above 41F in a prep cooler (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Meatballs at 49F were voluntarily discarded and other food had ice immersion for rapid cooling. Have this cooler adjusted to ensure all food is at 41F or below.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf); Opened container of cream was found with no date marking. After being opened or prepared; ready to eat potentially hazardous food shall be date marked to indicate when the food must be discarded within a 7 day period. CDI- Food was dated as needed.

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 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C); Wet wiping cloths were being stored in quat sanitizer with no traceable concentration. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration (200-400ppm).

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 4-501.11 Good Repair and Proper Adjustment - Equipment (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C); Low boy cooler was found with largely ripped/torn gasket. Equipment shall be maintained in a state of good repair. Deductions will be taken if this item is repeated 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

notedCode 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C); Several holes are in the wall behind the dishwashing machine. Physical facilities shall be maintained in a state of good repair. Fill these holes to prevent pest harborage.

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

Jul 2, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

majorCode 7-102.11 Common Name - Working Containers (Pf)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf); Bottle of sanitizer was found with no labeling. Poisonous or toxic materials shall in working containers shall be labeled with their common name. CDI- Spray bottle was labeled during the 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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Multiple containers of food ingredients were found with no labeling. All working containers holding food or ingredients that are removed from their original packages shall be identified with the common name of food. Label all ingredients containers

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 3-302.15 Washing Fruits and Vegetables (C)Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15 Washing Fruits and Vegetables (C); Avocado to be used was found with sticker residue remaining on its skin. Fruits and vegetables shall be washed (and stickers removed) before use. CDI- Avocado was taken to be washed.

In plain English

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

More about other finding

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Repeat; Scoop was found being stored in a container with its handle buried in the food. If utensils are stored inside of food containers; they shall be stored with the handle above the food in order to prevent contamination.

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 Good Repair and Proper Adjustment - Equipment (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C); Low boy cooler was found with ripped/torn gaskets. Equipment shall be maintained in a state of 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

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; Large fan blowing on prep line has dust buildup and needed to be cleaned. Clean any areas building up soil; debris; and/or grease. CDI- Fan was cleaned during the 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, Jul 2, 2025 · Original Source

1 - Inspection

May 22, 2024

Score 98

Official score: 98 · Understand this area’s scale

6 recorded violations

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; The server sauce cooler in front of the line has residue buildup on the shelf in the back...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or grease.

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 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; A sheet pan of raw chicken was above a pan of beef on the speed cart in the walk-in cooler. CDI: Pans were immediately rearranged...Food shall be arranged in equipment to be protected from cross contamination. Raw animal foods shall be stored separately from ready-to-eat foods; unwashed produce; and arranged according to final cook temperatures.

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; Pickled onions; eggs; and buffalo cheese dip in the rail of the salad flip-top cooler measured 41-45F. Product wasn't filled above the fill line but the cooler struggles to maintain the top portions of food at 41F. CDI: Deeper pans were used to help maintain temp...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below.

In plain English

More about food kept at an unsafe temperature

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; One spray bottle of sanitizer hanging at the mop sink was not labeled. CDI: Bottle labeled...Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical.

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

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Containers of food are sitting inside of the main flip-top cooler while water is collecting inside on the shelf. Uncovered food was stored in the reach-in freezer that had a slight drip and ice buildup inside. CDI: Containers placed inside of another container until the cooler is repaired/replaced. Foods in reach-in freezer were covered...Food shall be protected from contamination by storing the food: in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 15 cm (6 inches) above the floor.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; The handle of the sugar scoop was lying inside of the product. The wire ice scoop holder on the machine is beginning to rust at the bottom. CDI: Scoop voluntarily removed. Clean off this rust or replace the holder...Utensils may be held in containers of food with the handles sitting above/out of the food or in a clean/protected 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

Official record from Wake County Environmental Services, May 22, 2024 · Original Source

1 - Inspection

Nov 8, 2023

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Repeat; Employee beverages were found above food preparation/service table. Employees may drink from a closed beverage if it is stored in an area that prevents potential contamination of food or clean equipment.

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

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Butane and propane were found being stored above food items. Poisonous or toxic materials shall be stored in an area where they cannot potentially contaminate food or clean equipment. CDI- Butane and propane were moved to a new area.

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

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Food was being stored in a cooler with standing water building up on the surface. Food shall be stored in a clean; dry environment where the are not exposed to potential contamination. PIC states there is an internal leak in the cooler. Address leaking issue to that food containers are not on water.

In plain English

More about food not protected from contamination

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Scoop was found being stored in a container with its handle buried in the food. If utensils are stored inside of food containers; they shall be stored with the handle above the food in order to prevent contamination.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Ceiling ventilation covers have dust buildup and need to be cleaned. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them 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

minorCode 6-501.110Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110; Core; Repeat; Speaker was being stored on slicer and phone was above food area. Employees shall use designated areas or lockers to store personal items such as electronics or clothing.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Nov 8, 2023 · Original Source