1 - Inspection
Jan 20, 2026
Official score: 93.5 · Understand this area’s scale
8 recorded violations
Official wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-402.11;Priority; Parasite letter not available for bay scallop ceviche served raw on the menu. Item is delivered frozen from the distributor. Contact distributor for a parasite destruction letter by Friday 1/24/26. Before service or sale in READY-TO-EAT form; raw; raw-marinated; partially cooked; or marinated-partially cooked FISH shall be: (1) Frozen and stored at a temperature of 20 C ( 4 F) or below for a minimum of 168 hours (7 days) in a freezer; P (2) Frozen at 35 C ( 31 F) or below until solid and stored at 35 C ( 31 F) or below for a minimum of 15 hours; P or (3) Frozen at 35 C ( 31 F) or below until solid and stored at 20 C ( 4 F) or below for a minimum of 24 hours. P
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 problemsOfficial wording
Food separated & protected
Inspector’s notes
3-302.11; Priority; Observed raw tuna stored on shelf above RTE cucumber in bar display cooler. Observed raw eggs stored above RTE sauces and food inside walk in cooler.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.
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Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Ice machine has accumulations of black residues on the interior chute. Observed damage inside ice machine. Ice makers and beverage dispensers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine more frequently. Manager stated that the unit has a replacement has been ordered and the unit will be replaced soon.
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 problemsOfficial wording
Proper reheating procedures for hot holding
Inspector’s notes
3 501.16 Priority; Observed spanakorizo; cooked chicken kabobs; cooked steak and vacuum sealed pork reheating in a hot holding unit. The unit temperature set at 160F. Time/temperature for food safety food that is cooked; cooled; and reheated for hot holding shall be reheated so that all parts of the FOOD reach an internal temp of 165F for 15 seconds. Items reheated.
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 temperatureOfficial wording
Proper date marking & disposition
Inspector’s notes
3-501.18; Priority; Observed no date marking for open containers of heavy cream; milk; and housemade Vacuum sealed pacakages of cooked pork; soups; fish ect...Observed cooked squash; cut tomatoes; cooked apples; houcemade pickled fennel; open pacakges of feta cheese housemade roasted garlic; yakni; garlic oil; cooked potatoes holding with preparation dates 11-30-25 through 1-12-26. 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 problemsOfficial wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Observed cheese pie; cooked mushrooms; roasted garlic; cooked shrimp kabobs; cooked octopus; holding without time procedures. Written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request. ; If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less; or 7 C (45 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control- item voluntarily discarded. Time holding document emailed to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan
Inspector’s notes
3-502.12 Priority; Obtain approval for the HACCP plan required for on site reduced oxygen packaging (P) Facility is vacuum sealing cooked pork; marinated mussels; marinated lamb; raw halibut and salmon fish ect... Observed no logs for the items under ROP and several items were missing date marking and labeling. TCS food items and maintaining these items beyond 48hours within vacuum sealed container. CDI: Items maintained beyond 48 hours were voluntarily discarded by PIC. Only vacuum sealed raw meat can be prepared onsite and held for 48 hours.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed several pans of tomato sauce and one pan of kale prepared at 4 pm cooling inside tightly covered plastic. 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
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 temperatureOfficial record from Wake County Environmental Services, Jan 20, 2026 · Original Source