Restaurant · Wake County, NC

Marco's Pizza #8188

Name: Marco's Pizza #8188
Address: 3625 Rogers Rd, Wake County, NC

3625 Rogers Rd

Last inspected Aug 11, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 98

Get the next inspection, free.

We'll email you when Marco's Pizza #8188 has a new health inspection. No spam, one-click unsubscribe.

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

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

The full inspection history

5 inspections

1 - Inspection

Aug 11, 2026

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The 3-compartment sink components are starting to accumulate unclean residue. Components of sinks; basins; and other receptacles used for washing and rinsing equipment; utensils; or raw foods; or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours. Clean the basins of the warewashing sink at least every 24 hours.

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; Shelving throughout kitchen needs cleaning. Wire shelving in the walk-in cooler needs cleaning to remove the microbial growth that has formed. Bottom of prep tables need cleaning. Interior of pizza prep cooler needs cleaning to remove the accumulated food residue. Non food-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Deep cleaning is needed throughout facility.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Cleaning is needed on floors; walls; and ceiling. Ensure equipment is pulled out from the wall for regular cleaning- there is a lot of cornmeal under equipment. Ceiling has dust accumulation; especially on the return vents above the 3-compartment sink. Walls have accumulated food residue throughout kitchen. The physical facilities shall be maintained clean. Deep cleaning is needed throughout facility.

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, 2026 · Original Source

1 - Inspection

Dec 1, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; At the start of the inspection; observed two opened packages of pizza boxes stored on the floor. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI- Pizza boxes were relocated off of the floor.

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)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Some shelving on the makeline needs cleaning due to a buildup of cornmeal and debris. Wire shelving in the walk-in cooler needs cleaning to remove the microbial growth that has formed. Purple container holding perforated pizza plates with an accumulation of food debris inside. Non food-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Keep these areas 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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Improvement noted on this violation since the last routine inspection. Cleaning is still needed on a few walls in the kitchen and on the floor under equipment. Ensure equipment is pulled out from the wall for regular cleaning. The physical facilities shall be maintained clean. Increase cleaning frequency to areas mentioned.

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 1, 2025 · Original Source

1 - Inspection

May 14, 2025

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The 3-compartment sink basins need more detailed cleaning- there is black residue accumulation. Components of sinks; basins; and other receptacles used for washing and rinsing equipment; utensils; or raw foods; or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours. Clean the basins of the warewashing sink at least every 24 hours.

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; Establishment needs extensive cleaning to non-food contact surfaces. The shelving over the prep tables and coolers need wiping down due to a buildup of flour and debris. Wire shelving in the walk-in cooler needs more frequent cleaning due to residue accumulation. Interior of main prep cooler has accumulated debris and needs more frequent cleaning. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a buildup of soil residues. Clean these items more often.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Establishment needs extensive cleaning to physical facilities. The floor of the walk-in cooler; the floor under storage shelving; hallway near back door needs cleaning; wall behind 3-compartment sink is soiled; and there is food splash on the wall by the pizza sauce. The physical facilities shall be maintained clean. Clean the floors; walls and ceilings on a frequent basis.

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 14, 2025 · Original Source

1 - Inspection

Jul 15, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; The spray bottle in the back of the kitchen area is not labeled; the label is fading on the spray bottle of sanitizer stored on the seasonings rack. Containers storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be labeled with the common name of the material. CDI- Spray bottles were labeled/relabeled. **Points not increased due to being able to see where one of the bottles had been labeled.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The prep sink needs more detailed cleaning in the corners. The compartments of sinks/basins used for washing and rinsing equipment; utensils or raw foods shall be cleaned before use and at least every 24 hours.

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; The shelving over the prep tables and coolers need wiping down due to a buildup of flour and debris as well as the shelving in the walk-in cooler. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a buildup of soil residues. Clean these items more often. *Points not increased due to an improvement in cleaning noticed during 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

minorCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The toilet flushes but slowly drains and the handle has to be held down; toilet paper did not go down even after 3 flushes. Plumbing systems shall be maintained in good repair.

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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; The floor of the walk-in cooler and the floor under the storage shelves and near the back needs cleaning and there is food splash on the wall by the pizza sauce. The physical facilities shall be maintained clean. Clean the floors; walls and ceilings on a frequent basis.

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 6-305.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11; Core; Employee belongings were being stored on shelving above restaurant's supplies. Employee items shall be stored in a designated area. CDI- Employee items moved to the bottom shelf.

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, Jul 15, 2024 · Original Source

1 - Inspection

Dec 15, 2023

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Spray bottles of sanitizer were not labeled. Containers storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be labeled with the common name of the material. CDI- Spray bottles were labeled.

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 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Some employees were not wearing hair restraints upon my arrival; but were not actively engaged in food prep. Food employees shall wear hair restraints that are designed and worn to effectively keep their hair form contacting exposed food; clean equipment; utensils and other supplies. CDI - Employees put on hats.

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

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 shelving/racks and monitor in the kitchen area need wiping down due to dust and debris; and the fan guards on the evaporator in the walk-in cooler need wiping down. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean shelving/racks; monitor and fan guards.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; The floor and floor drains need cleaning; and there is food splash on the wall by the pizza sauce. The physical facilities shall be maintained clean. Clean the floors; walls and ceilings on a frequent basis.

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; Employee drinks were stored on two food prep tables and employee food was stored on a shelf above the restaurant's food in the walk-in cooler. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. Store employee food/drinks on bottom shelves.

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, Dec 15, 2023 · Original Source