Restaurant · Wake County, NC

Marco's Pizza #8400

Name: Marco's Pizza #8400
Address: 9906 Chapel Hill Rd, Wake County, NC

9906 Chapel Hill Rd

Last inspected Jun 30, 2026 · View Map ↗ · Compare ↗

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Score 92

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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

5 inspections

1 - Inspection

Jun 30, 2026

Score 92

Official score: 92 · Understand this area’s scale

8 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed water dripping from walk in cooler vent above unwashed onions. Observed one head of lettuce stored directly on the walk in cooler shelf without a barrier. A build up of ice is present inside makeline unit above uncovered food. Food shall be protected from cross contamination by: Storing the food in packages; covered containers; or wrappings. Items covered. Repair walk in cooler vent. Onions removed from storage area.

In plain English

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

More about other finding

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 grease and food residue on squeeze bottles and inner components of food equipment stored inside large tubstored as clean on drying rack. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink. 4-602.11; Priority; Dried food residue on in-use cutting boards. Equipment food-contact surfaces and utensils shall be cleaned: if used with Potentially hazardous food (time /Temperature control for food safety food); equipment; food contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours- all items washed.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed open packages of feta and boneless wings with preparation dates 6-5-26 and 6-11-26. Observed no dates on steak; boneless wings and bone in wings. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items discarded.

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 8-103.12Other

Official wording

Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan

Inspector’s notes

8-103.12; Priority; Observed pizza sauce holding at room temp with preparation sticker 6/26/26. When the item is made it is placed in under refrigeration. However; a time stamp is not provided when the item is taken from the cooler and placed at room temperature. According to the Variance a 36 hour time holding stamp shall be provided when the product is placed at room temperature. Maintain and provide to the regulatory authority; upon request; records specified and (E) that demonstrate that the following are routinely employed; (1) Procedures for monitoring the critical control points; Pf (2) Monitoring of the critical control points; Pf (3) Verification of the effectiveness of the operation or process; Pf and (4) Necessary corrective actions if there is failure at a critical control point. Variance requires that sauce shall be marked with the time of preparation to determine how long it can be held until discard. Items discarded during inspection.

In plain English

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

More about other finding

notedCode 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Observed clean bottles and food equipment in a container with standing water present. Clean equipment and utensils shall be stored as specified under of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. Allow and position dishes to air dry.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Observed a pool of water inside lower shelf of large makeline unit. Observed walk in cooler leaking onto the floor from the ceiling vent. Observed a large bucket stored on the top shelf of the walk in to catch the water. Equipment shall be maintained in a state of repair and condition that meets the requirements. Repair or replace equipment.

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; Observed a buildup of black residue in between reach in doors of the makeline unit. Dried food debris doors and gaskets. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean equipment.

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 6-201.11 CoreCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-201.11 Core; Observed low grout on floors. Floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable.

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, Jun 30, 2026 · Original Source

1 - Inspection

Nov 7, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

6 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 sticker residue on plastic lexan pans stored as clean on drying rack. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed open packages of ground beef; meatballs; old world sausage; and ham with preparation dates 10/27 and 10/28. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items discarded.

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 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Observed spray bottle of multisurface cleaner under prep table next to pizza pans. Poisonous or toxic materials shall be stored so they can not contaminate food ; equipment; utensils; linens; and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food ; equipment; utensils; linens; and single service articles or single use articles- all items placed in designated 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

notedCode 8-103.12Other

Official wording

Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan

Inspector’s notes

8-103.12; Priority; Observed pizza sauce holding at room temp with preparation sticker 11/5/25. When the item is made it is placed in under refrigeration According to the Variance a 36 hour time holding stamp shall be provided when the product is placed at room temperature. Maintain and provide to the regulatory authority; upon request; records specified and (E) that demonstrate that the following are routinely employed; (1) Procedures for monitoring the critical control points; Pf (2) Monitoring of the critical control points; Pf (3) Verification of the effectiveness of the operation or process; Pf and (4) Necessary corrective actions if there is failure at a critical control point. Variance requires that sauce shall be marked with the time of preparation to determine how long it can be held until discard. Items discarded during inspection.

In plain English

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

More about other finding

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed two trays of cooked wings cooling at room temperature. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Items placed in walk in cooler.

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 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; Observed a buildup of black residue in between reach in doors of the makeline unit. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean equipment.

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 7, 2025 · Original Source

1 - Inspection

Jan 9, 2025

Score 95

Official score: 95 · Understand this area’s scale

7 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core;Food protection manager was not available during the inspection. The PIC shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. At least one manager shall be available during all hours of operation. List of testing sites sent to manager. Link to the testing sites can be found at https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 2-301.12Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.12; Priority; Observed team member wash hands for less than five seconds. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms; including surrogate prosthetic devices for hands and arms: (1) Rinse under clean; running warm water; P (2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (3) Rub together vigorously for at least 10 to 15 seconds while: (a) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure; P and (b) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms; finger tips; and areas between the fingers; P (4) Thoroughly rinse under clean; running warm water; P and (5) Immediately follow the cleaning procedure with thorough drying. EHS provided traning-team member washed hands.

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

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Observed dried food residue on large white cutting board and tub of food equipment and utensils "stored as clean" on drying racks. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed open packages of diced chicken; feta; and ham with preparation dates 12/19/24 through 12/29/24.Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items discarded.

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 8-103.12Other

Official wording

Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan

Inspector’s notes

8-103.12; Priority; Observed pizza sauce holding at room temp with date sticker 1/3/25; no time stamp provided. 8-103.12; Priority Foundation;Observed tomato sauce holding at room temperature without 36 hours time holding stamp. Maintain and provide to the regulatory authority; upon request; records specified and (E) that demonstrate that the following are routinely employed; (1) Procedures for monitoring the critical control points; Pf (2) Monitoring of the critical control points; Pf (3) Verification of the effectiveness of the operation or process; Pf and (4) Necessary corrective actions if there is failure at a critical control point. Variance requires that sauce shall be marked with the time of preparation to determine how long it can be held until discard. Items discarded during inspection.

In plain English

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

More about other finding

notedCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Observed PIC in the kitchen preparing food and handling food utensils without wearing hair restraint. Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean food ; equipment; utensils; linens; and single service articles or single use articles. Obtain hair restraints.

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 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; Sandwich/ subs cutting board was heavily scored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. Resurface or replace cutting board.

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 9, 2025 · Original Source

1 - Inspection

Aug 1, 2024

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Observed dried food residue inside food prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- item washed.

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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Observed debris on tools stored in container on drying racks. Cleaned and sanitized equipment; utensils; linens; and single service articles or single use articles shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above 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

minorCode 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

criticalCode 5-202.13Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-202.13; Priority; Observed hose submerged in water at 3 comp sink basin. An air gap between the water supply inlet and the flood level rim of the plumbing fixture equipment; or non food equipment shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). Item removed from water. Either remove hose after filling the basin or cut the hose.

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, Aug 1, 2024 · Original Source

1 - Inspection

Feb 19, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; A certified food protection manager was not present during inspection. A person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. CDI: Provided list of ANSI-accredited programs.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Beef was cooling for 3 hours in a large container outside of refrigeration. Cooling shall be accomplished by portioning the food into smaller portions and using rapid cooling equipment. CDI: Beef placed into metal container and placed into walk in cooler.

In plain English

More about food kept at an unsafe temperature

minorCode 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, Feb 19, 2024 · Original Source