Restaurant · Wake County, NC

Michelangelo's Pizza

Name: Michelangelo's Pizza
Address: 928 Us 64 Hwy W, Wake County, NC

928 Us 64 Hwy W

Last inspected Jul 27, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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

The full inspection history

4 inspections

1 - Inspection

Jul 27, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.12 Cooking and Baking Equipment - C The interior of the microwave is soiled with food debris and build up. (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours. The PIC cleaned the microwave. ***CORRECTED DURING INSPECTION (CDI)***

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 7-204.11 SanitizersChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 Sanitizers; Criteria - Chemicals (P) The chemical sanitizing solution in the three compartment sink measured above the required tolerance level. Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall not exceed tolerance levels. The PIC emptied the sanitizing basin of the three compartment sink; remade the chemical sanitizing solution; and tested in to the required tolerance level.

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 4-602.13 Nonfood Contact Surfaces (C) The following areas are soiled and shall be cleaned: pizza oven has heavy food debris build up (progress on cleaning noted)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) The following areas are soiled and shall be cleaned: pizza oven has heavy food debris build up (progress on cleaning noted); all sides and surfaces of all equipment and counters (food debris and dust build up); and lowboy and reach in freezer (inside surfaces; gaskets; and under door handles). Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.***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

Official record from Wake County Environmental Services, Jul 27, 2026 · Original Source

1 - Inspection

Dec 23, 2025

Score 94.5

Official score: 94.5 · Understand this area’s scale

6 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 There was no sanitizer residual when checked at the 3-compartment sink. The PIC stated that the sanitizer ran out and more is on order. EHS informed PIC to use a bleach solution as a back to the quaternary ammonia. EHS educated PIC and staff by demonstration on how to mix chlorinated bleach in the 3 compartment sink sanitizing basin to the required concentration. Solution was tested to the required concentration for chlorinated bleach.

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 source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Food Storage Containers Identified with Common Name of Food (C). The flour and sugar containers are not labeled. Label all dry food storage containers with the name of the contents. PIC advised. ***REPEAT VIOLATION***

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 3-305.11 Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Store food in a clean; dry location; not exposed to contamination. The following items are stored on the floor: several boxes of mozzarella cheese (walk in cooler floor); bag of granulated sugar (kitchen floor); and a box of tomato sauce (kitchen floor). Keep at least 6 inches above the floor. PIC advised.***REPEAT VIOLATION***

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 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. the following areas are soiled and shall be cleaned: pizza oven has heavy food debris build up; all sides and surfaces of equipment (food debris and dust build up); and lowboy (inside surfaces; gaskets; and under door handles). PIC advised. ***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 —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 (B) Leak pipe etc. not imminent threat Handwashing sink faucet set up leaks when water is turned on. Maintain a plumbing system in good repair. PIC advised.

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

notedCode 6-501.114 Maintaining PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.114 Maintaining Premises; Unnecessary Items and Litter (C) Remove unapproved; non-functioning upright freezer from back room.***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

Official record from Wake County Environmental Services, Dec 23, 2025 · Original Source

1 - Inspection

Sep 12, 2025

Score 97

Official score: 97 · Understand this area’s scale

6 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 There was no sanitizer residual when checked at the 3-compartment sink. The dispensing tube was not connected to the container properly. Check sanitizer strength after making the solution to ensure it is within the proper range. CDI-Manger emptied sanitizer and remade it.

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 —Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Food Storage Containers Identified with Common Name of Food (C). The flour container was not labeled. Label all dry food storage containers with the name of the contents.

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 3-305.11 Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Store food in a clean; dry location; not exposed to contamination. Two boxes of mozzarella cheese were stored on the floor in the walk-in cooler. Keep at least 6 inches above the floor.

In plain English

More about food not protected from contamination

notedCode 4-903.11(A)(C) Store single-use and single-service articles in a cleanEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A)(C) 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. The carry-out containers and trays were stored right-side up. Keep them covered in the delivery plastic or inverted during storage.

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(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. The shelves near end of oven and shelves near pizza make station have accumulation of oil and flour. Thoroughly clean shelves as needed. There is an brown substance inside the cabinet underneath the drink station. Clean this area. There was an unused tea urn in the restaurant with a dirty dispenser. It was removed from the premises by the manager.

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 6-501.114 Maintaining PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.114 Maintaining Premises; Unnecessary Items and Litter (C) Remove unapproved; non-functioning upright freezer from back room.

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 12, 2025 · Original Source

1 - Inspection

Apr 23, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's handsEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. An employee beverage was sitting on a food prep table upon arrival for the inspection. Employees may drink from a closed cup and store beverages away from food and clean utensils areas. CDI - Beverage was moved to an approved location during the inspection.

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 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time when 4 hours has passed the point in time when the food is removed from temperature control. CDI - Pizza was labeled with time. 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advanceOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time when 4 hours has passed the point in time when the food is removed from temperature control. CDI - Pizza was labeled with time. 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. CDI - Procedure form was completed during the inspection.

In plain English

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

More about other finding

minorCode 2-402.11 Effectiveness - Hair Restraints (C) Food employees should wear hair restraints when prepping/preparing food. (ie. visorEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11 Effectiveness - Hair Restraints (C) Food employees should wear hair restraints when prepping/preparing food. (ie. visor; cap; hat; hairnet).

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 —Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. The carry-out containers should be inverted if removed from plastic. Store beverage cups is a dispenser or with shipping plastic covering the mouth portion of the cup to protect it from contamination.