Restaurant · Wake County, NC

New White Oak Grill Lounge

Name: New White Oak Grill Lounge
Address: 7901 White Oak Rd, Wake County, NC

7901 White Oak Rd

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

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Score 97.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

7 inspections

1 - Inspection

Aug 27, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

criticalCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw meat was stored above produce items. Food items must be stored in a manner to prevent contamination. Food must be stored according to the final cook temperature.

In plain English

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

More about other finding

majorCode —Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests (Pf) Flies were present in the kitchen. Take steps to eliminate the pest problem in the kitchen.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the storage shelves and air drying shelves. Clean equipment at a frequency necessary to remove debris.

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 —Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-201.16 Wall and Ceiling Coverings and Coatings (C) Replace the missing ceiling coverings in the dry storage area. The insulation from the ceiling is exposed and hanging down from the ceiling. All physical facilities must be in good repair.

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, Aug 27, 2026 · Original Source

1 - Inspection

Jan 7, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 4-501.14 The compartment of the three compartment sink needed to be cleaned. The sanitize drainboard on the three compartment sink needed to be cleaned. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 The compartment of the three compartment sink needed to be cleaned. The sanitize drainboard on the three compartment sink needed to be cleaned. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used.

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 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean around the cooking equipment. Clean around the hot holding equipment. Clean the Equipment at a frequency necessary to preclude accumulation of residues.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor and walls near the three compartment sink. Clean the floor and walls around the cooking and hot holding equipment. Clean physical facilities at a frequency necessary to remove debris.

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 —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11 Provide required lighting intensity. Provide lights in the storage room. The light bulbs have been removed. There must be at least 10 foot candles of light 30 inches above the ground.

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, Jan 7, 2026 · Original Source

1 - Inspection

Sep 23, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode 3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf The cook on duty handled toast and other ready-to-eat foods with bare hand contact. Ready-to-eat foods must be handled with clean tongsEmployee health and hygiene

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf The cook on duty handled toast and other ready-to-eat foods with bare hand contact. Ready-to-eat foods must be handled with clean tongs; deli tissue; clean dispensing equipment; and clean single-service gloves. CDI... The cook was informed on how to handle all ready-to-eat foods. The cook was using gloves before the end of 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 —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) There were some dishes that were greasy to the touch. There were some dishes that were stored as clean that had some dried food debris on the dishes. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. CDI.. The dishes were placed back at the three compartment sink to be cleaned again. This is a repeat item but not severe enough to take full credit.

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) Clean dishes were stored in bins that needed to be cleaned. Store cleaned equipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A) Clean dishes were stored in bins that needed to be cleaned. 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. CDI... The dishes were placed at the three compartment sink to be washed again.

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 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the air-drying shelves. Clean the storage shelves. Clean the dry storage shelves. CDI.. The items were cleaned during the 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

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

1 - Inspection

Mar 14, 2025

Score 97.5

Official score: 97.5 · 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)- Noted some sticker residue along the exterior surface of a stack of storage containers near the 3 compartment sink area. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- Noted containers soaked in degreaser and recleaned.

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 3-501.13 (A)Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 (A); (B); (C ) Noted bags of frozen raw chicken were thawing out near the 3 comp sink. Use approved thawing methods. Thaw TCS food items under ccld running water or inside cooler unit. CDI - noted chicken transferred to cooler to properly thaw.

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 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C)- Noted wet wiping cloths stored in 0 ppm chlorine solution. Keep wet wiping cloths in sanitizer solution (chlorine 50-200ppm) in-between use.

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, Mar 14, 2025 · Original Source

1 - Inspection

Sep 5, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Noted some sticky residue along the exterior surface of a stack of storage containers near the 3 compartment sink area. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; Need to install a storage light for the outside storage closet. Noted storage space used to hold additional single-service plastic ware.

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, Sep 5, 2024 · Original Source

1 - Inspection

Apr 2, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

majorCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority Foundation; Found a container of raw eggs stored above squeeze bottles of condiments in the prep cooler unit. Store raw eggs and other raw animal proteins seperate and below ready-to-eat food items. CDI- items rearragned.

In plain English

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

More about other finding

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Serving lids; pizza pans and few plastic containers stored on the bottom shelves were covered in dust and residue build-up. Food contact surfaces shall be clean to sight and touch. CDI- Education provided; noted pans and containers were sent back to 3 comp sink for rewashing.

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 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Found a pan of grilled chicken temping between 113-122 F at the steamer unit. Maintain all TCS items at 135 F or above for hot hold storage. CDI- Item reheated and placed back into hot holding.

In plain English

More about food kept at an unsafe temperature

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Discussed labeling working spray bottles of condiments. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD.

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

Official record from Wake County Environmental Services, Apr 2, 2024 · Original Source

1 - Inspection

Oct 3, 2023

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Dishes have improved but there are few utensils; plastic containers and pizza pans stored clean with build up on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. 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

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 multiple utensils being stored inside soiled drawer underneath the flat top grill unit. Observed an accumulation of greasy residue build-up inside noted drawer units. Ensure all utensils are stored in clean; dry location. Repeat.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

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, Oct 3, 2023 · Original Source

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