Restaurant · Wake County, NC

Milton's Pizza House

Name: Milton's Pizza House
Address: 8853 Six Forks Rd, Wake County, NC

8853 Six Forks Rd

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

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Score 95

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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

Jul 30, 2026

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

notedCode 4-602.11(E)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11(E); Core; Observed pink and black residue buildup inside the ice machine. Surfaces of utensils and equipment contacting food that is not TCS food shall be cleaned: In equipment such as ice bins; beverage dispensing nozzles; enclosed components of equipment such as ice makers; beverage and syrup dispensing lines or tubes; and water vending equipment at a frequency necessary to preclude accumulation of soil or mold. Thoroughly clean interior of ice machine to remove this residue.

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 3-501.14(A)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A); Priority; When calculating the cooling rate of the cooked lasagna; it would not reach 70F within the two hour time limit. Cooked TCS food shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. CDI - Lasagna trays moved to the freezer for rapid cooling. Repeat.

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)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2); Priority; Several TCS foods across several coolers; the salad bar; and all of the TCS foods in the pizza prep cooler were holding above 41F. TCS (time/temperature control for safety) food in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded all out-of-temperature foods. Pizza prep cooler does not appear to be functioning normally; do not store any TCS foods in this unit until it is functioning properly. Repeat.

In plain English

More about food kept at an unsafe temperature

notedCode 4-903.11(B)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(B); Core; Observed several metal food containers stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. CDI - Containers separated for draining and 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

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; One of the doors of the pizza prep cooler is damaged and not allowing for a complete seal and possibly contributing to the TCS foods being off temperature. Equipment shall be maintained in a state of good repair and condition. Repair door before the next 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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed brown splatter/splash on the wall behind the soda boxes and syrup tubes in the dry storage area. Physical facilities shall be cleaned as often as necessary to keep them clean. Thoroughly clean this wall to remove residue before the next inspection. Repeat.

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 30, 2026 · Original Source

1 - Inspection

Jan 16, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

6 recorded violations

notedCode 4-702.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-702.11; Priority; Upon discussion of cleaning and sanitizing procedures regarding pots that are too large to fit into the dish machine; food employees stated that the pot is cleaned with soap and water but not sanitized before drying. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. CDI - Educated manager and food employees on proper procedures and had staff sanitize large pot.

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 3-501.14(A)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A); Priority; Upon calculation of the cooling rate of the cooked beef ribs; the ribs would not reach 70F within the two hour time limit. Cooked TCS (time/temp control for safety) food shall be cooled: within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI - Ribs were removed from their container and placed on baking trays to allow for rapid cooling.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; The chopped mixed salad greens and romaine on the salad bar; and the sliced tomatoes in the pizza prep cooler were holding above 41F. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded greens and closed lid on prep cooler to allow for cooling.

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; Observed two containers of pasta with prep dates of 1/08 and 1/09; trays of lasagna without dates; and a package of open sausage pieces without date marking. A TCS; refrigerated; ready-to-eat food prepared in the establishment shall be discarded if it: Exceeds the temperature and time combination specified in the NC Food Code (7 days from date of preparation where the date of food prep being counted as day 1); Is in a container or package that does not bear a date or day; Is inappropriately marked with a date or day that exceeds a temperature and time combination specified in the NC Food Code. CDI - PIC voluntarily discarded out-of-date pasta; correct dates were added to lasagna and sausage pieces as they were opened less than 24 hours ago. Repeat.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority foundation; Cooling beef ribs were cooling in a large; deep; tightly-sealed container in the freezer which did not allow for the ribs to reach an adequate cooling rate. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment; Stirring the food in a container placed in an ice water bath; Using containers that facilitate heat transfer; Adding ice as an ingredient; or other effective methods. CDI - Ribs were removed from container and separated into two smaller; thinner portions on baking trays before being placed back into the walk-in to rapidly cool.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed brown splash and residue on the wall behind the syrup tube of the soda distribution equipment. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean this area to remove residue and splash.

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 16, 2026 · Original Source

1 - Inspection

Jul 3, 2025

Score 95

Official score: 95 · Understand this area’s scale

7 recorded violations

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed a container of cooked rice marked with a 6/26 prep date; making it over 7 days old and a container of cooked ground beef marked with a new prep date; which unintentionally extended the discard date past 7 days the beef was originally cooked and prepared. A TCS; refrigerated; ready-to-eat food prepared in the establishment shall be discarded if it: Exceeds the temperature and time combination specified in the NC Food Code (7 days from date of preparation where the date of food prep being counted as day 1); Is in a container or package that does not bear a date or day; Is inappropriately marked with a date or day that exceeds a temperature and time combination specified in the NC Food Code. CDI - PIC voluntarily discarded out-of-date food and date corrected on cooked beef.

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(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority foundation; Observed some metal food containers with blue tape pieces and sticky residue on their surfaces. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed from storage and placed at 3-compartment sink for cleaning. Repeat.

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)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Observed a vegetable pizza holding below 135F; not under time holding. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - PIC voluntarily discarded pizza.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Observed a large container of marinara sauce holding above 41F. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - Lid was lifted to allow for air flow and cooling. Repeat.

In plain English

More about food kept at an unsafe temperature

notedCode 3-603.11(B)(1)Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11(B)(1); Priority foundation; Menu has a Consumer Advisory warning of consuming undercooked meats; however no menu item is marked or indicated to include undercooked meats. Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw; undercooked; cooked to order; etc.; or by asterisking to a footnote that states consuming undercooked meats can increase one's risk of foodborne illness. CDI - Discussed with PIC who stated that none of the offered foods are served raw or undercooked. Remove Consumer Advisory statement since no foods are offered raw or undercooked.

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 food employee drying a cleaned knife with a cloth to use for food prep. After cleaning and sanitizing; equipment and utensils: shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried. Do not cloth dry utensils or containers; allow for air drying before use.

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 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core; The plug in the garbage dumpster is missing the drain plug. Drains in dumpsters and waste containers shall have drain plugs in place. Replace missing drain plug before the next inspection.

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 3, 2025 · Original Source

1 - Inspection

Feb 12, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

notedCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; Observed hot water at hand sink next to makeline 80F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F; through a mixing valve or combination faucet. Adjust hot water temperature to meet requirement.

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 separated & protected

Inspector’s notes

3-302.11; Priority Foundation; Observed uncovered pan of raw philly steaks stored directly above RTE sauces and RTE strawberries. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.

In plain English

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

More about other finding

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 several large white bulk plastic bins soiled/ stained black stacked high. Interior surfaces are exposed to exterior surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink. Repeat 4-501.114; Priority; Observed chlorine sanitizer residual 0PPM in dishwasher; after running cycle several times. Observed full container of chlorine solution stored with no cap/ lid covering. Chlorine sanitizer shall register 50-200PPM. Manager agreed to use 3 comp sink for sanitizing until unit is repaired.

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 several pans of TCS foods cooked sausage; lasagna; rice ect... held inside reach in cooler that was accidentally unplugged last night. Observed cut lettuce prepared on previous days holding at 50F. All items holding above 41F. TCS food shall be held at 41F or below. All Items discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Observed two unlabeled spray chemicals held inside mop closet. 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- items 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

Official record from Wake County Environmental Services, Feb 12, 2025 · Original Source

1 - Inspection

May 23, 2024

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

majorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Observed thick black residue inside ice machine in the alley. Observed black debris on plastic panel of ice machine next to beer cooler. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.; 4-601.11 (A); Priority Foundation;Observed a buildup of food residue inside three food prep sinks. Observed several large white bulk plastic bins soiled/ stained black. 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

criticalCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Observed alfredo sauce cooling in inside walk in cooler did not meet 70F threshold within 2 hours. Cooked Time/temperature for food safety food shall be cooled: (1) Within 2 hours from 135F to 70F and (2) Within a total of 6 hours from 70F to 41F. EHS provided training. Item voluntarily discarded. Manager agreed to implement new cooling process for alfredo.

In plain English

More about food kept at an unsafe temperature

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Observed ham pizza and spinach pizza holding below 135F. TCS foods shall be held at 41F or below. Items discarded.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed spinach dip; penne pasta; chicken parmesan; baked potatoes; holding without date marking. A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed alfredo sauce ; cut lettuce; salad; meatballs; lasanga ect... Cooling while tightly covered or 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. Covers removed.

In plain English

More about food kept at an unsafe temperature

majorCode 6-404.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

6-404.11; Priority Foundation; Observed dented bulk cans of chocolate pudding; 3 bean salad; and peaches in dry storage area. Products that are held by the permit holder for credit; redemption; or return to the distributor; such as damaged; spoiled; or recalled products; shall be segregated and held in designated areas that are separated from food; equipment; utensils; linens; single service and single- use articles. Items separated to be returned for credit.

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

Official record from Wake County Environmental Services, May 23, 2024 · Original Source

1 - Inspection

Feb 6, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 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; EHS noted improvement on this violation since the last routine inspection; however; there were a few clean plates and utensils found with food debris still remaining. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- All soiled utensils were sent to the warewashing area to be properly cleaned and sanitized during the inspection.; 4-501.114; Priority; Chemical dish machine dispensing 0ppm chlorine when tested. A chemical used in a sanitizing solution for a manual or mechanical operation shall be at the proper concentration (50-200ppm chlorine). CDI- Kitchen manager called Auto-Chlor and was able to adjust the equipment during the inspection. Chemical dish machine is now sanitizing at the correct concentration.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; One bulk container of chili found with a prep date of (1/30) and is holding for longer than 7 days. A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. CDI- Bulk container and portioned containers of chili from this batch were voluntarily discarded during the inspection.; 3-501.17; Priority Foundation; Boiled potatoes; potato salad; and cooked noodles in the main walk-in cooler lacking a date mark. Cooked ground beef and ricotta cheese in the pizza prep cooler lacking a date mark. All ready-to-eat; TCS food must be date marked if held for more than 24 hours. CDI- Most foods were prepared on Sunday (two days ago) and facility was allowed to place a date mark on these items. Cooked noodles were voluntarily 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

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; Fan guards on evaporator unit have been repaired since the last routine inspection; however; fan in walk-in freezer is hitting ice and unable to circulate properly. Ice is building along walls and ceiling surrounding the evaporator unit. PIC stated that the facility is in the process of receiving a quote to replace the whole evaporator unit in this freezer. Equipment shall be maintained in a state of good repair and condition. Ensure unit is repaired or 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

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Plastic removable shelving in the main walk-in cooler has accumulated residue and also requires more frequent cleaning. Black rolling carts have accumulated food debris and need more frequent cleaning. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these areas 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

minorCode 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; Putrescible waste found directly beside the outside dumpster. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; and clean. CDI- employee was directed to clean this area during the inspection.

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, Feb 6, 2024 · Original Source