Restaurant · Wake County, NC

Pizza Hut

Name: Pizza Hut
Address: 10911 Raven Ridge Suite 111, Wake County, NC

10911 Raven Ridge Suite 111

Last inspected Jul 22, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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

The full inspection history

3 inspections

1 - Inspection

Jul 22, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Chlorine test strips were not available during the inspection. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. A verification visit will be made no later than Friday; July 31; 2026 to ensure chlorine test strips have been purchased.

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(C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C); Core; The prep sink needs wiping down; there is a buildup of dust on the pizza cooler vent; the light globe in the hood over the fryer has a buildup of oil and dust; the green racks over the prep cooler; by the walk-in cooler door and wall have a buildup of debris. Nonfood-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Clean these racks more frequently.

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 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111; Core; The lids are broken on the garbage and recycling dumpsters. Garbage and recycling storage areas; enclosures; and receptacles shall be maintained in good repair. Have your landlord request replacements from your waste management company. 5-501.114; Core; The recycling dumpster does not have a drain plug. Drains in dumpsters shall have drain plugs in place. Have your landlord request a plug from your waste management company.

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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; The floor drain under the prep sink needs cleaning; there is a small puddle of water on the floor by the pizza cooler from mopping; and there is paper/trash on the floor of the walk-in freezer. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Clean the floors; walls; and ceilings on a more frequent basis.

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, Jul 22, 2026 · Original Source

1 - Inspection

Aug 11, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

5 recorded violations

notedCode 4-903.11(C )Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(C ); A stack of pasta bowls on the shelving is stored so that the food contact surface is exposed. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Cover; invert; or keep single service/use items in their packaging.

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

majorCode 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; Water is leaking/dripping from the bottom of the pizza cooler causing water to pool on the floor. Food equipment shall be maintained in good repair. Ensure pizza cooler is not malfunctioning.

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 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18; Core; The base of the toilet in the men's room is soiled. Plumbing fixtures such as handwashing sinks; urinals; and toilets shall be cleaned as often as necessary to keep them clean. Clean the base of the urinal when the toilet is cleaned.

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 5-501.16(A)Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.16(A); Core; Trashcans located in the kitchen by the register and pizza oven are overflowing. Provide receptacles of sufficient capacity to hold refuse; recyclables; and returnables that accumulate. Ensure trash remains inside of trashcans.

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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; There is pooled water on the floor by the fryers and pizza cooler.Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Clean the floors; walls; and ceilings on a more frequent basis.

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 11, 2025 · Original Source

1 - Inspection

Mar 31, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode 3-501.16(A)(2) PFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) P; Food in to top of makeline 41-45F. No food in the cabinet of the makeline to evaluate but the air temperature at 34F. PIC states that the food has been in the makeline overnight. The digital displays on the outside of the unit show 36F and 38F and one of them is flashing to "P2" resembling an error code. at 12:50 PM another temperature was taken to evaluate the unit and the temperatures had not gone down; some stayed the same and some increased. Ham at second temperature at 45F and pepperoni at 47F. When initial temperature was taken PIC stated that they are not aware of any issues with the unit. At the second temperature the PIC shared that they are waiting on a part for the unit. Maintain TCS foods in cold holding at 41F or less. TCS foods in makeline discarded due to being in the unit overnight and out of temperature for an unknown amount of time. Ice bath made in the top of the unit for the toppings and cabinet not being used. Technician has been contacted to perform a repair. A followup will be made to ensure the unit is functioning properly. CDI

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 7-201.11 Separation - Storage (P) Five gallon buckets of chemicals for dish washing equipment was stacked next to the clean dish rack and touching the clean dishes. Chemicals shall be stored separate from food and food items and stored to not be a source of contamination. Buckets moved to be further away from dishes and those items touchedChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Separation - Storage (P) Five gallon buckets of chemicals for dish washing equipment was stacked next to the clean dish rack and touching the clean dishes. Chemicals shall be stored separate from food and food items and stored to not be a source of contamination. Buckets moved to be further away from dishes and those items touched; returned to be washed again. CDI

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11 Designation - Dressing Areas and Lockers (C) Employee jackets stored on dry storage rack. Employee items shall be stored separate from food and food items and not a source of contamination. Store employee items on designated bottom shelf separate from food and food items.

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, Mar 31, 2025 · Original Source