Restaurant · Wake County, NC

Over The Falls

Name: Over The Falls
Address: 419 S Brooks St, Wake County, NC

419 S Brooks St

Last inspected Sep 9, 2026 · View Map ↗ · Compare ↗

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Score 97

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

5 inspections

1 - Inspection

Sep 9, 2026

Score 97

Official score: 97 · Understand this area’s scale

2 recorded violations

criticalCode Observation: Multiple cold hold foods are not being maintained at 41F or below. Examples: prep cooler 2: tomato 46FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Multiple cold hold foods are not being maintained at 41F or below. Examples: prep cooler 2: tomato 46F; egg 48F. 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

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: The ceiling in the storage room has been damaged and is no longer smooth and easily cleanable. 6-101.11 Surface Characteristics Indoor Areas (A)Except as specified in par. (B) of this sectionCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: The ceiling in the storage room has been damaged and is no longer smooth and easily cleanable. 6-101.11 Surface Characteristics Indoor Areas (A)Except as specified in par. (B) of this section; materials for indoor floor; wall; and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH; durable; and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas; walk-in refrigerators; WAREWASHING areas; toilet rooms; MFU SERVICING AREAS; and areas subject to flushing or spray cleaning methods. (B) In a TEMPORARY FOOD ESTABLISHMENT: (1) If graded to drain; a floor may be concrete; machine-laid asphalt; or dirt or gravel if it is covered with mats; removable platforms; duckboards; or other APPROVED materials that are effectively treated to control dust and mud; and (2) Walls and ceilings may be constructed of a material that protects the interior from the weather and windblown dust and 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 9, 2026 · Original Source

1 - Inspection

Oct 9, 2025

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode Observation: Raw chicken was stored beside ready to eat whipped cream. 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

Observation: Raw chicken was stored beside ready to eat whipped cream. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) CDI: Raw and ready to eat foods were separated.

In plain English

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

More about other finding

notedCode Observation: Rice and salmon were stacked to hegh in prep cooler #1 and were hodling above 41F. Temps: Rice 52Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Rice and salmon were stacked to hegh in prep cooler #1 and were hodling above 41F. Temps: Rice 52; salmon 47F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: Rice and salmon were removed from prep cooler and thrown away.

In plain English

More about food kept at an unsafe temperature

notedCode —Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Cole slaw that is held for more than 24 hours was not datemarked. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf CDI: Slaw was labeled.

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: Boxes of food were stored on the freezer floor. 3-305.11 Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

Observation: Boxes of food were stored on the freezer floor. 3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor.

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

notedCode Observation: Utensil was stored in 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: Utensil was stored in 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

Official record from Wake County Environmental Services, Oct 9, 2025 · Original Source

1 - Inspection

May 19, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode Observation: Raw chicken was stored beside ready to eat cake in the prep cooler. 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

Observation: Raw chicken was stored beside ready to eat cake in the prep cooler. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) CDI: Raw chicken was relocated with other raw meats.

In plain English

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

More about other finding

notedCode Observation: Wash wash machine hot water temp was only reaching 149F. 4-501.111 Manual Warewashing EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Wash wash machine hot water temp was only reaching 149F. 4-501.111 Manual Warewashing Equipment; Hot Water Sanitization Temperatures (P) CDI: Eco lab technician fixed ware wash machine during 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 Observation: Prep coolers 2Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Prep coolers 2; 4; and 5 had food items that were holding above 41F. Examples: Prep 2 cheese. tomato 46; prep 4 tomato 49F; ham 47F prep 5 pasta salad 46; cole slaw 44F; potato salad 44. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: All food items that were holding above 41F were pulled from the prep coolers and placed in the walk in to cool. Spoke to owner about keeping lids closed when not in use and placing shallower portions in containers.

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Tuna salad in walk in cooler had a prep date of 5/12/25. Several items in the cooler and prep coolers were not date marked/ 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: Tuna salad in walk in cooler had a prep date of 5/12/25. Several items in the cooler and prep coolers were not date marked/ 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf CDI: Tuna salad was thrown away. Foods that were not date marked were labeled and date marked.

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 Observation: Scoop handles were being stored in food products such as sugar and flour. 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: Scoop handles were being stored in food products such as sugar and flour. 3-304.12 In-Use Utensils; Between-Use Storage (C) CDI: Scoop handles were removed from food product.

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: Dishes were stacked before airdried. 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 airdried. 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, May 19, 2025 · Original Source

1 - Inspection

Nov 19, 2024

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

notedCode Observation: The she crab soup was temp checked in the wlak in at 45F and had not met the cooling standards required within 6 hours of cooling. Products were produced beginning early am prior to opening. (5am)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

Observation: The she crab soup was temp checked in the wlak in at 45F and had not met the cooling standards required within 6 hours of cooling. Products were produced beginning early am prior to opening. (5am); Discussed cooling measures with operator and trianing staff to utilize differeing methods and evaluate throug monitoring temperature during process. CDI: Operator voluntarily discarded product during inspection for corrective action. 3-501.14 Cooling (P) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.

In plain English

More about food kept at an unsafe temperature

notedCode Observation: The she crab soup was cooled in a large plastic containerFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

Observation: The she crab soup was cooled in a large plastic container; covered which disallowed product to reach 41F within the last 4 hours of cooling. Product had been cooled from am today and was evaluated at 45F. The cooling method being used to cool this product is not meeting 135F to 70F within 2 hours and to 41F within 4 hours. Discussed modifying cooling methods for this product and monitoring through temperature checks. CDI: Operator educated on types of cooling methods to change for this product and monitoring to ensure product is properly cooled within required time frame. 3-501.15 Cooling Methods (Pf) Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf .

In plain English

More about food kept at an unsafe temperature

minorCode Observation: The rear entrance door is gapped at bottom and missing door sweep. Replace door sweep to prevent entrance of insects and/or vermin. 6-202.15 Outer OpeningsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: The rear entrance door is gapped at bottom and missing door sweep. Replace door sweep to prevent entrance of insects and/or vermin. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.

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

notedCode Observation: The tongs stored ont he oven handle are bieng exposed to contaminaiton from staffing walsking by and other production tasks. Store in sue utensils on clean surface that is protected from cross contamination. CDI: Tongs were removed from service to be washed and placed back into surface on clean part of prep table. 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: The tongs stored ont he oven handle are bieng exposed to contaminaiton from staffing walsking by and other production tasks. Store in sue utensils on clean surface that is protected from cross contamination. CDI: Tongs were removed from service to be washed and placed back into surface on clean part of prep table. 3-304.12 In-Use Utensils; Between-Use Storage (C Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The flooring in the walk in refrigerator is in need fo repair and no longer cleanable. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment 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, Nov 19, 2024 · Original Source

1 - Inspection

Jan 9, 2024

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; The black fans near the salad prep cooler and in the dish washing areas have a buildup of dust and there is pooled water at the bottom of the expo cooler. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean the black fans and remove water from bottom of 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

Official record from Wake County Environmental Services, Jan 9, 2024 · Original Source