Restaurant · Wake County, NC

Olive Garden #1831

Name: Olive Garden #1831
Address: 12600 Capital Blvd, Wake County, NC

12600 Capital Blvd

Last inspected Sep 28, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 97

Get the next inspection, free.

We'll email you when Olive Garden #1831 has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Sep 28, 2026

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode Observation: Multiple dishes still have food debris on them after being washedCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Multiple dishes still have food debris on them after being washed; rinsed; and sanitized. 4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf CDI: Dishes were pulled and placed in the dirty dish area to be rewashed.

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 Observation: Several foods in the walk in cooler are holding in the upper 40's. Examples: meat sauce 46FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Several foods in the walk in cooler are holding in the upper 40's. Examples: meat sauce 46F; veggie cheese mix 49F. 3-501.16 (A)(2) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P CDI: The few items that were not maintained at 41F or below were discarded.

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 Observation: Dishes were stacked before they were air dried. 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

Observation: Dishes were stacked before they were air dried. 4-901.11 Equipment and Utensils; Air-Drying Required (C)

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 Observation: Grease and food debris are building up behindCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Grease and food debris are building up behind; below; and on equipment on the line. 4-601.11 Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other 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

Official record from Wake County Environmental Services, Sep 28, 2026 · Original Source

1 - Inspection

Jun 1, 2026

Score 96

Official score: 96 · Understand this area’s scale

3 recorded violations

notedCode Observation: Multiple dishes on clean dish storage rack ave food debris stuck on them after being washedCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Multiple dishes on clean dish storage rack ave food debris stuck on them after being washed; rinsed; and sanitized. Two containers were full of dishes that had been washed; rinsed; and sanitized but were stored in dirty standing water; 4-601.11 (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf CDI: Dishes were removed from clean dish rack and place in ware wash.

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 Observation: Scoop was stored in lazagna contianer with the handle on food product. 3-304.12 (A) In-use utensils in TCS foodEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: Scoop was stored in lazagna contianer with the handle on food product. 3-304.12 (A) In-use utensils in TCS food; must be stored with handles above the food and top of the food container.

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 Observation: Veggie debris is building up in cabinets that hold salad plates. 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

Observation: Veggie debris is building up in cabinets that hold salad plates. 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.

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 1, 2026 · Original Source

1 - Inspection

Oct 20, 2025

Score 96

Official score: 96 · Understand this area’s scale

5 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Utensil and lid container has water and food debris build up. Ice scoop holder has microbial growth on it. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. CDI: All items mentioned above were washed. rinsed. and sanitized.

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 temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Observation: Soup in hot hold cabinet was hodling at 95F. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P CDI: Soup was discarded.

In plain English

More about food kept at an unsafe temperature

notedCode Obseration: Dishes were stacked before they were air dried. 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

Obseration: Dishes were stacked before they were air dried. 4-901.11 Equipment and Utensils; Air-Drying Required (C)

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 —Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

Observation: Test strips were not available for sanitizer. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf CDI: Test strips were ordered. enough test strips were given to manager by inspector to last until order arrives.

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

Non-food contact surfaces clean

Inspector’s notes

Observation: Debris is building up below equipment. 4-602.13 Nonfood Contact Surfaces (C)

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 20, 2025 · Original Source

1 - Inspection

Jun 24, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: The ice machine has microbial growth in it. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) CDI: Ice machine was sanitized.

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 Observation: Multiple foods are holding above 41F in salad prep coolerFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Multiple foods are holding above 41F in salad prep cooler; drawer cooler below flat top; and drawer cooler 2. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: Out of temp foods were pulled and thrown away.

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Milk at waitress station had an experation date of 6-17-25. 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Milk at waitress station had an experation date of 6-17-25. 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) CDI: Milk was thrown away.

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 Observation: In use utensils were stored in water that was 94F. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. CDI: Utensils were pulled and washedEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: In use utensils were stored in water that was 94F. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. CDI: Utensils were pulled and washed; rinsed; and sanitized.

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 Observaiton: Dishes were stacked before they were dried. 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

Observaiton: Dishes were stacked before they were dried. 4-901.11 Equipment and Utensils; Air-Drying Required (C)

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

Official record from Wake County Environmental Services, Jun 24, 2025 · Original Source

1 - Inspection

Nov 27, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

minorCode 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C); Areas of the kitchen floor have missing grout that needs to be replaced. Physical facilities shall be maintained in a state of good repair. Replace grout as needed.

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) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Pasta was found holding at 49F in a prep top unit on the cooking line. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Pasta was voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Container of white powder on cook line was found with no labeling. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.

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 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C); Bucket of wet wiping cloths was found being stored on the floor. Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food; equipment; and utensils.

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 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (C); Knife was found being stored slid between two cooler units (with soil) and utensils were stored in water below 135F. Utensils shall be stored in a clean portion of the prep table or in water at 135F or running at a velocity to flush loose particles.

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 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); Fryer exteriors; freezer interior; and walk-in cooler fns have some rediue accumulation and need to be cleaned. Non food contact surfaces shall be kept free of soil residue and other 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

Official record from Wake County Environmental Services, Nov 27, 2024 · Original Source

1 - Inspection

Dec 13, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

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; Small amount of ice found on the condenser of the walk in freezer. Equipment shall be maintained in good repair. *Significant improvement noted* Continue working to repair the walk in freezer.

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 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Several pieces of equipment found stored as clean with food; sticker or plastic wrap residue remaining on them. Food contact surfaces shall be clean to sight and touch. CDI: Dishes were taken back to be rewashed.

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 13, 2023 · Original Source