Restaurant · Wake County, NC

Park Bar Grill (Doubletree By Hilton)

Name: Park Bar Grill (Doubletree By Hilton)
Address: 500 Caitboo Ave, Wake County, NC

500 Caitboo Ave

Last inspected Jun 16, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 99.5

Get the next inspection, free.

We'll email you when Park Bar Grill (Doubletree By Hilton) has a new health inspection. No spam, one-click unsubscribe.

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

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

The full inspection history

7 inspections

1 - Inspection

Jun 16, 2026

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode 3-501.16 (A) (2) and (B) Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Temperature Control for Safety Food; Cold Holding (P) Working Top Refrigerator has cooked chicken breasts at 41.9F and Cooked Chicken Wings 41.2F. The food shall be maintained at 41 degrees F and colder. This food has been on the upper shelf overnight. Use your thermometer to monitor food temperature. Discussed. Employee used thermometer to verify temperature is above 41F and indicates engineering will be contacted to adjust the unit to a colder setting. Unit was adjusted colder from setting 2 to 5 during inspection

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 3-603.11(B) Consumer Advisory Disclosure is missing on the menu. Disclosure tells the customer what the asterisk means. DISCLOSURE shall include: (1) A description of the animal-derived FOODSFood temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11(B) Consumer Advisory Disclosure is missing on the menu. Disclosure tells the customer what the asterisk means. DISCLOSURE shall include: (1) A description of the animal-derived FOODS; such as “oysters on the half shell (raw oysters);” “raw-EGG Caesar salad;” and “hamburgers (can be cooked to order)”; Pf or (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. Pf Assure also that parasite destruction letter from the supplier is maintained for the salmon (fed parasite free feed; etc). discussed today

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jun 16, 2026 · Original Source

1 - Inspection

Sep 8, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Short Ribs 42.6 degrees F are on day 12. Maximum allowable shelf life is 7 days; counting the day of preparation (or opening) as day 1. Short Ribs also exceed 41F in the bottom left portion of the working top refrigerator. Short Ribs were discarded today.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Shelf under hot buffet is damaged. Maintain equipment in good repair. discussed today 4-501.12 Cutting Surfaces (C) Cutting Board on the refrigerator has several dark cuts indicating areas that are not being effectively cleaned. Resurface the long cutting board as needed to restore a clean & cleanable surface. Cutting Board was replaced with a new one during today's 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 8, 2025 · Original Source

1 - Inspection

Apr 22, 2025

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Cutting board on the refrigerator is not clean. There is a bad odor underneath and several dark cuts. Effectively clean all surfaces. Restore damaged areas to cleanable condition. When cutting board is used continuously; take to the ware washing area to be cleaned and sanitized at least every 4 hours. Cutting board was taken to the ware washing sink today for cleaning. Recommend having the cutting board cleaned; sanitized and air dried at the 3 compartment sink each night and returned to the preparation area each morning.

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) Cut Melon on the buffet is 45 degrees F. Maintain TCS foods in cold holding at 41F or less. -P Consider adding the melon to time-holding (currently melon is not held according to the rule: Time as a Public Health Control). Melon that is maintained colder than 70F qualifies for six hour time holding. I am emailing the manager the formFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Cut Melon on the buffet is 45 degrees F. Maintain TCS foods in cold holding at 41F or less. -P Consider adding the melon to time-holding (currently melon is not held according to the rule: Time as a Public Health Control). Melon that is maintained colder than 70F qualifies for six hour time holding. I am emailing the manager the form; but also written procedures may be developed without the use of the form. . . . Upright Refrigerator is not holding food stored under the top shelf at 41F as required: sausage 43F; Sour Cream 43.5F; Ham 46F. Use your thermometer to monitor food temperature. Discontinue use of this refrigerator for food requiring temperature control if it is not maintained at 41F and colder. Relocated food today

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) One container of pasta is on day eight inside the refrigerator. Date marking shall not exceed 7 days. Discard food appropriately. Pasta was discarded today.

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 3-305.11 Food Storage - Preventing Contamination from the Premises: Inside the make line refrigerator with drawers it is dusty and not clean. There is blue tape on the lid that is wornContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises: Inside the make line refrigerator with drawers it is dusty and not clean. There is blue tape on the lid that is worn; not in cleanable condition. Remove blue tape that is likely to hold bacteria and viruses; not cleanable. Clean the inside of the refrigerator. Assure food storage areas are clean and do not pose a contamination risk to food.

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

Official record from Wake County Environmental Services, Apr 22, 2025 · Original Source

1 - Inspection

Jan 30, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

notedCode 4-501.16Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.16; Core; Warewashing Sinks; Use Limitation; Two containers of cooked potatoes on clean side of drainboard of three compartment sink to cool before placing into reach-in cooler. There are dirty dishes located on the other side of the sink in the wash sink and dirty drainboard. Warewashing sinks shall be cleaned and sanitized if using for thawing or rinsing foods. Educated about the use of the prep sink or prep tables for storing items cooling. Employee making catering sandwiches on prep table near cook line. Educated if using three compartment sink for other purposes than washing dishes the sink must be cleaned and sanitized and free of other dishes dirty; or clean. Potatoes moved to reach-in cooler 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

Official record from Wake County Environmental Services, Jan 30, 2025 · Original Source

1 - Inspection

Sep 23, 2024

Score 97

Official score: 97 · Understand this area’s scale

1 recorded violation

criticalCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Eggs on breakfast bar at 112F. TCS(Time/Temperature Controlled for Safety) foods shall be held hot at 135F or higher. Eggs are not saved after breakfast; recommended the use of TPHC and paperwork reviewed with manager. Manager voluntarily discarded eggs during inspection. Full points taken for repeat violation.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Sep 23, 2024 · Original Source

1 - Inspection

Jun 3, 2024

Score 96

Official score: 96 · Understand this area’s scale

4 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; Several containers stacked with stickers and sticker residue left on the pans. One dish with dried on food on the inside of the container. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Items taken to dish 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

criticalCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Container of chicken breasts dated 6/2 t 43-44F in bottom reach-in cooler. Chicken breasts were cooked night previous and placed into large deep container with tightly wrapped plastic. Foods shall be cooled from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. Chicken from night previous and did not meet cooling rate. Chicken voluntarily discarded during inspection. Chicken is cut into cubes to use for salads; EHS educated proper cooling times and methods.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Potatoes on breakfast bar at 100-110F; and pan of scrambled eggs in hot box cabinet at 115-120F. TCS (Time/Temperature Controlled for Safety) foods shall be held hot at 135F or higher or TPHC should be used when temperature cannot be maintained. Hot box cabinet was on proof setting and setting switched during inspection; eggs placed into oven to rapid reheat. Potatoes on buffet are not saved after breakfast. EHS recommend the use of TPHC for items on the buffet. TPHC paperwork emailed during inspection. Potatoes voluntarily discarded during inspection.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Chicken breast cooked yesterday in reach-in cooler in large deep cambro container with plastic wrap tightly covering chicken. Food shall be cooled using proper methods to ensure times are reached. Methods include; cutting the food into smaller; thinner portions; placing on small trays; and placing into rapid cooling equipment such as freezer or cooler near vents. Food can be loosely covered or uncovered if protected from overhead contamination. Chicken breasts are used for salads and are cut into small portions for the salad. EHS recommended to cut chicken after cooking and partially cooling; and place cut chicken on tray on top shelf of freezer and set a timer; once chicken is cooled to 41F it can be placed into larger container in the other cooler. Chicken breasts voluntarily discarded during inspection.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jun 3, 2024 · Original Source

1 - Inspection

Jan 24, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

criticalCode 3-304.11Other

Official wording

Food separated & protected

Inspector’s notes

3-304.11; Priority; Pans of potatoes inside the upright refrigerator are stacked with no barrier between the food and bottom of the other pan. Cover should be in place to prevent the potatoes from touching the bottom of the pan on top. Discussed today

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; Cutting board on the refrigerator is not clean. Effectively clean all surfaces. Restore damaged areas to cleanable condition. When cutting board is used continuously; take to the ware washing area to be cleaned and sanitized at least every 4 hours. . . Top of the Working Top Refrigerator with stacks of plates is not clean. Minimize storage on this surface. Effectively clean and sanitize the top of the working top refrigerator. Cleaning directed during today's 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

criticalCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Chicken Wings & Drumsticks 42.5F are not cool from yesterday. Food shall be cooled from 135F to 70F in 2 hours or less -and- from 70F to 41F in 4 hours or less. Use your thermometer to monitor food temperature and discard food that does not meet required cooling parameters. Discussed need to adjust the refrigerator colder and monitor food temperature.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Ham in the upright refrigerator is date marked for eight days. Maximum allowable refrigerated shelf-life of the open ready-to-eat food is seven days. Discard food appropriately. discarded upon request

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

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Chicken Wings 42.5F cooked yesterday; stored inside the working top refrigerator. Chicken wings and drumsticks have not adequately cooled from yesterday. Refrigerator likely needs to be adjusted colder. Rapid cooling methods must be in place that cool the chicken within 6 hours to 41F. Use thermometer to verify cooling methods are effective. Discussed requirement today

In plain English

More about food kept at an unsafe temperature

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Wall above the working top refrigerator where plates are stored and food is handled is in damaged condition. Restore the wall to a cleanable and washable condition.

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 24, 2024 · Original Source