Restaurant · Wake County, NC

Nafkot Ethiopian Restaurant

Name: Nafkot Ethiopian Restaurant
Address: 2109-146 Avent Ferry Rd, Wake County, NC

2109-146 Avent Ferry Rd

Last inspected Jun 3, 2026 · View Map ↗ · Compare ↗

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Score 98

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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

7 inspections

1 - Inspection

Jun 3, 2026

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (Pf): Date marking sticker residue left on multi-use pans stored as clean in back storage room. CDI: Dished set aside to be cleaned.

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 4-903.11 (A) Store cleaned equipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Immersion blender stored inside middle three comp basin while active soaking and washing of raw chicken is taking place in neighboring basin exposing cleaned equipment to contamination. CDI: EC Wall advised that the nearby prep sink should be used for their chicken processing. Three compartment sinks are meant for dish washing primary and a change of use must take place.

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. Cleaning needed inside meat freezer where ice and food debris are collecting in bottom portion of reach-in.

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 3, 2026 · Original Source

1 - Inspection

Dec 3, 2025

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

notedCode 6-501.11 FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Wall damage observed around facility in various places. Damage to walls in back counter area

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 3, 2025 · Original Source

1 - Inspection

Jun 16, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. (P): Bleach sanitizer in 3-compartment sink used for sanitizing is above 250 ppm. CDI: Sanitizer drainedCleaning 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): Bleach sanitizer in 3-compartment sink used for sanitizing is above 250 ppm. CDI: Sanitizer drained; and remade 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

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. Gasket torn on tall two-door reach-in cooler.

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

majorCode 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Facility is using a chlorine bleach sanitizer with Sink & Surface test trips. EC Wall explained to PIC during inspection that if chlorine bleach sanitizer is being usedCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Facility is using a chlorine bleach sanitizer with Sink & Surface test trips. EC Wall explained to PIC during inspection that if chlorine bleach sanitizer is being used; the correct corresponding test trips need to be used with it. EC Wall provided their card and will be checking in to ensure that correct test strips are acquired.

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 6-501.11 FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & 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, Jun 16, 2025 · Original Source

1 - Inspection

Dec 16, 2024

Score 97

Official score: 97 · Understand this area’s scale

2 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Several carton of raw shell eggs stored over ready-to-eat produce inside reach-in refrigerator. Foods shall be protected from cross contamination by storing raw animal foods based on final cook temperature; with ready-to-eat foods on top of raw animal foods. CDI: Items rearranged; REHS referred staff back to the storage order sticker on unit for guidance. Full points will be taken next time if violation continues.

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; A Few metal containers stored clean have sticker residue on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area to rewash.

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 16, 2024 · Original Source

1 - Inspection

Jul 26, 2024

Score 97.5

Official score: 97.5 · 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; PIC is not a certified food protection manager. At least one employee shall be a certified food protection manager onsite. Repeat.

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

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw beef and raw shell eggs stored over ready-to-eat produce inside reach-in refrigerator. Foods shall be protected from cross contamination by storing raw animal foods based on final cook temperature; with ready-to-eat foods on top of raw animal foods. CDI: Items rearranged; REHS referred staff back to the storage order sticker on unit for guidance.

In plain English

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

More about other finding

minorCode 6-501.110Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110; Core; Employee bag stored on dry storage items. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.

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 26, 2024 · Original Source

1 - Inspection

Jan 26, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 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; PIC is not a certified food protection manager. At least one employee shall be a certified food protection manager onsite. Repeat.

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

criticalCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 ; Priority; Chlorine sanitizer over 200ppm in 3 comp sink. Chlorine sanitizer shall be maintained at correct concentration 50-100ppm. CDI: Corrected to 100ppm.

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Heavily scored cutting boards. Cutting boards shall be maintained in good repair. Resurface or replace cutting boards.

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; Cleaning needed of floors; walls and ceilings throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 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, Jan 26, 2024 · Original Source

1 - Inspection

Sep 29, 2023

Score 98

Official score: 98 · Understand this area’s scale

2 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; PIC is not a certified food protection manager. At least one employee shall be a certified food protection manager onsite. Repeat.

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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Cleaning needed of floors; walls and ceilings throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 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, Sep 29, 2023 · Original Source