Restaurant · Wake County, NC

Levity Raleigh

Name: Levity Raleigh
Address: 1224 Parkside Main St, Wake County, NC

1224 Parkside Main St

Last inspected Apr 16, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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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

Apr 16, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Ice machine had accumulations of red and black residues on the interior walls and along interior chute. Ice makers and beverage dispensers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine more frequently.

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) (1) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Queso and marinara on the steam table were maintained below 135F. Temperature controlled for safety foods shall be maintained at 135F or above when held hot. CDI: Food was placed into oven to reheat to 165+. REHS verified reheat to 189F.

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 3-501.16 (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) Cooked shrimp was maintained above 41F in right-side prep cooler. Temperature controlled for safety foods shall be maintained at 41F or less when held cold. CDI: PIC voluntarily discarded cooked shrimp.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15 Cooling Methods (Pf) Queso was cooling on stove-top (off) after bulk preparation in a largeFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Queso was cooling on stove-top (off) after bulk preparation in a large; deep pot for 1 hour. Food shall be cooled using shallow pans; separated into smaller portions; using rapid cooling equipment; by stirring the food placed in an ice bath; using containers that facilitate heat transfer; or adding ice as an ingredient. CDI: Queso was portioned into multiple shallow containers and placed into walk-in cooler.

In plain English

More about food kept at an unsafe temperature

notedCode —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 Maintain a plumbing system in good repair. Dish machine had a leak on the left-side. Repair leak.

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, Apr 16, 2026 · Original Source

1 - Inspection

Dec 4, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize (P) Sanitizing solution in dish machine had a concentration of 0 PPM chlorine. Chlorine sanitizer shall have a concentration of 50-200 PPM. CDI: Facility called service technician for repairs and will use 3-compartment sink for sanitizing purposes until repairs are completed.

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 —Food temperature

Official wording

Proper reheating procedures for hot holding

Inspector’s notes

3-403.11 Reheating for Hot Holding (P) Spinach dip and beans were reheated to 94-100F before being placed onto steam table for hot holding. Previously prepared food shall be reheated for holding to 165F within two hours. Commercially prepared food shall be reheated for holding to 135F within 2 hours. CDI: Food was sent to grill line to finish reheating and was verified by REHS to be reheated to at least 165F.

In plain English

More about food kept at an unsafe temperature

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. Food storage containers were stored directly next to 3-compartment sink without a splash guard. CDI: Containers were washed and relocated.

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 4-601.11 (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) Gaskets of prep coolers had accumulations of food debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean gaskets.

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 4, 2025 · Original Source

1 - Inspection

Mar 28, 2025

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

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)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Metal containers were stacked together while still wet in clean dish area. Utensils shall be stored in a self-draining position that allows air drying. Air dry dishes then stack them.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Flooring in walk-in cooler and dry storage area were soiled with food debris. Vents in kitchen had accumulations of dust. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean flooring. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Wall near mop sink was cracked and peeling away. Ceiling tiles in dish area were broken. Physical facilities shall be maintained in good repair. Repair items listed. Repeat; Half-points deducted due to facility ordering repairs since previous 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, Mar 28, 2025 · Original Source

1 - Inspection

Nov 20, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. (P) Sanitizing solution in 3-compartment sink had a concentration of 0 PPM quaternary ammonia due to the solution being swapped with a degreaser solution. Sanitizing solution in dish machine had a concentration of 0 PPM chlorine. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM or according to manufacturer's instructions. Chlorine sanitizer shall have a concentration of 50-200 PPM. CDI: Sanitizer line in 3-compartment sink was flushed to remove residual degreaser and bottle of quaternary ammonia sanitizing solution was added (tested at 200 PPM). Chlorine sanitizer replacement bottle arrives on delivery 11/21/2024. Facility will use 3-compartment sink for sanitizing all dishes until sanitizing solution is replaced.

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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) One container of cooked chicken did not have a label indicating date of preparation. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: Chicken was voluntarily discarded by 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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Flooring in walk-in freezer had accumulations of ice and food debris. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean flooring. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Wall near mop sink was cracked and peeling away. Two ceiling tiles in dish area were broken. Physical facilities shall be maintained in good repair. Repair items listed.

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, Nov 20, 2024 · Original Source

1 - Inspection

Feb 15, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Handwashing sink near the blast chiller is leaking underneath. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI - PIC already make an order to repair the sink; a technician is coming next week.

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

Toxic substances properly identified stored & used

Inspector’s notes

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Found one knife stored between the prep coolers. Food preparation and dispensing utensils shall be stored on a clean surface. CDI - PIC moved the knife for rewashing in 3-comp sink.

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 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Observed dishwashing employee drying plastic containers with a cloth instead of air drying. After cleaning and sanitizing; equipment and utensils may not be cloth dried. CDI - educated the employee about the process of air drying.

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, Feb 15, 2024 · Original Source

1 - Inspection

Sep 28, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

criticalCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Observed that can opener blade has residue accumulation. Equipment food contact surfaces shall be clean to sight and touch. CDI - can opener taken by PIC for rewashing. ; 4-501.114; Priority; Chlorine dish machine was reading 0ppm. A chemical sanitizer shall be between 50-200ppm for chlorine. CDI - the facility will use 3-comp sink to sanitize all of the dishes until the machine is repaired by EcoLab.

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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Found one spray bottle of unknown substance that was not labeled with the name of the product. 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. CDI - Spray bottle was voluntarily discarded.; 7-201.11; Priority; Found a hand sanitizer bottle stored near the dishes and hot holding equipment. Poisonous or toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service and single-use articles. CDI - PIC discarded the bottle of hand sanitizer.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed accumulation of grease and food debris on the floor near the wall behind the fryers. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the 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, Sep 28, 2023 · Original Source