Restaurant · Wake County, NC

Mar-Y-Sol

Name: Mar-Y-Sol
Address: 4020 Capital Blvd, Wake County, NC

4020 Capital Blvd

Last inspected Mar 9, 2026 · View Map ↗ · Compare ↗

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Score 96

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Mar 9, 2026

Score 96

Official score: 96 · Understand this area’s scale

5 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Observed multiple pans and plates that were deemed clean with food debris still on them.- Utensils shall be clean to sight and touch.- CDI; items moved 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

notedCode 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; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; some items voluntarily discarded while others had ice placed around them more. NOTE: Make sure pans sitting in ice baths are completely surrounded by the ice and that the pans are not filled too high.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Observed multiple bottles of sauces without any identification.- Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.- CDI; items were labeled during 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 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core; Observed multiple cloths being stored on counters.- Cloths in use for wiping surfaces shall be held in between uses in a chemical sanitizing solution at the proper concentrations.- Hold in-use wiping cloths in properly concentrated sanitizer between uses.

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 4-501.12Cleaning and sanitizing

Official wording

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

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

Official record from Wake County Environmental Services, Mar 9, 2026 · Original Source

1 - Inspection

Aug 11, 2025

Score 96

Official score: 96 · Understand this area’s scale

5 recorded violations

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; The sanitizer at the dish machine was at 0ppm.- Chemical sanitizer used for sanitizing dishes shall be at the proper concentration. (50-200ppm/ Chlor)- CDI; the machine was primed until correct concentration was reached.

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)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

notedCode 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Observed a few metal containers stored as clean stacked wet. After cleaning and sanitizing; equipment and utensil shall be air-dried or used after adequate draining. Completely air dry (do not towel dry) these items before stacking 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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; The cutting boards have heavy black scratches in them and it is time to resurface or replace.- Cutting boards that are no longer smooth and easily cleanable shall be resurfaced or replaced.- Please resurface/replace cutting boards. 4-501.11; Core; Observed one torn gasket on walk in cooler.- Equipment shall be maintained in a good state of repair and condition.- Please replace gasket.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Observed a few missing/damaged floor tiles in kitchen area. Physical facilities shall be maintained in good repair. Repair/replace floor tiles.

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 11, 2025 · Original Source

1 - Inspection

Apr 22, 2025

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

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; [Repeat] Observed soiled shelving in the walk-in cooler. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning on these surfaces.

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 (A)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 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; The walk in cooler is leaking and the leak was directly going on the raw veggies.- Food shall be protected from contamination by storing them to where they won't be exposed to splash or dust.- CDI; items were moved and raw veggies were washed. 3-303.12; Core; Observed food such as tomatoes; cheese; lettuce; and peppers being stored in direct contact with undrained ice.-Unpackaged food may not be stored in direct contact with undrained ice.- CDI; ice was removed from products. Please use food storage bags filled with ice to make ice bags to place on food instead of using ice directly on the product.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; [Repeat] Utensils being stored in water that was 113F. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored in a container of water if the water temperature is maintained at 135F and cleaned frequently. THIS IS A REPEAT ITEM. IF ON NEXT INSPECTION FULL (1) POINT WILL BE DEDUCTED.

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 4-501.12Cleaning and sanitizing

Official wording

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

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

Official record from Wake County Environmental Services, Apr 22, 2025 · Original Source

1 - Inspection

Oct 22, 2024

Score 95

Official score: 95 · Understand this area’s scale

8 recorded violations

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Pf; A large container of rice cooked last night and in thick portions observed holding between 45-47F. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- rice was voluntraily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; [Repeat] Utensils being stored in water that was 100F. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored in a container of water if the water temperature is maintained at 135F and cleaned frequently.

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 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; [Repeat] Observed a few metal containers stored as clean stacked wet. After cleaning and sanitizing; equipment and utensil shall be air-dried or used after adequate draining. Completely air dry (do not towel dry) these items before stacking 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 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; [Repeat] An uncovered employee drink was observed on the prep surface. An EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.

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

notedCode 3-203.12Food source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-203.12; Priority Foundation; Observed oyster shellstock tags were not in chronological order. The date when the last shellstock from the container is sold or served shall be recorded on tag or label and in chronological order correlated to the date that is recorded on the tag or label. CDI-By educating and arranging tags in correct order.

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 3-501.14(A)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A); A large container of rice cooked last night was 45-47F in the walk-in cooler. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. CDI- rice was voluntarily discarded by PIC.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18;Priority; Several TCS foods ( salsa 10/8; curtido 10/11; queso 9/29; tomato sauce 10/15; and salsa verde 10/9) observed being held beyond 7 days. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- all food items listed were 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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

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

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

1 - Inspection

Apr 30, 2024

Score 95

Official score: 95 · Understand this area’s scale

7 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; Server observed eating in the kitchen where plates go out for service. An EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.

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 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; The ice machine has pink residue accumulation along the shield inside. n EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers; cooking oil storage tanks and distribution lines; BEVERAGE and syrup dispensing lines or tubes; coffee bean grinders; and water vending EQUIPMENT: shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. ; 4-601.11 (A); Priority Foundation; observed several drinking glasses in the kitchen with residue/debris inside. Several plastic quart containers observed with residue accumulation present as well. Equipment food contact surfaces 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

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Tamales and salsa in the steam table were both holding between 93-120F. TCS foods being held hot shall be maintained at 135F or above. CDI- both food items reheated to 165F.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Utensils being stored in water that was 93F. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored in a container of water if the water temperature is maintained at 135F and cleaned frequently.

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

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; the gasket on the bottom prep cooler on the service line is torn and hanging off the cooler door. 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

minorCode 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; [Repeat] Observed employee purses; and a wallet stored on the dry food storage shelf. Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.

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, Apr 30, 2024 · Original Source

1 - Inspection

Nov 30, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

majorCode 3-203.12Food source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

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

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Observed bags of soup in walk-in freezer not labeled with cook/freezer date. Ready-to-eat TCS (Time/Temperature Control for Safety) foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. Foods prepared on site and then frozen must have freeze and thaw dates. The day of preparation shall be counted as Day 1. CDI-by known date to soup.

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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Observed employee jacket and water bottles stored on dry food storage shelf. Areas designated for employees to eat; drink and store personal items shall be located so that food; equipment; utensils; linens; single service and single use articles are protected from contamination. CDI-Items were relocated. **Recommend creating separate/designated space by labeling large bin -Employee Use Only- stored on bottom shelf (of walk-in) for storage of employee food/beverage.**

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 30, 2023 · Original Source