Restaurant · Wake County, NC

Que Pashoo/ Mariscos - Bar - Grill

Name: Que Pashoo/ Mariscos - Bar - Grill
Address: 1428 Garner Station Blvd, Wake County, NC

1428 Garner Station Blvd

Last inspected Aug 19, 2026 · View Map ↗ · Compare ↗

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Score 95

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

The full inspection history

8 inspections

2 - Re-Inspection

Aug 19, 2026

Score 95

Official score: 95 · Understand this area’s scale

10 recorded violations

notedCode 3-302.11(A)(4)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(4); Core - (REPEAT) Some foods in refrigerator bottom units were uncovered. Unless in cooling process; foods in storage shall be kept covered or in sealed packages/containers. CDI by covering foods. 3-304.15 (A); Priority - Observed food employee handle raw shrimp with gloved hands and then handled clean utensil with contaminated gloves. Also observed dishwasher person handle soiled dishes/utensils with gloved hands and then proceeded to handle clean dishes with contaminated gloves. Single-use gloves shall be used for only one task such as working with ready-to-eat foods or with raw animal food; used for no other purpose; and discarded when damaged or soiled. CDI by having workers discard soiled gloves and wash hands (and wash soiled utensils).

In plain English

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

More about other finding

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority - (REPEAT) Several hot TCS* foods were below 135F (see temperature chart). After properly cooking or reheating; hot TCS* foods shall be maintained at 135F or above throughout entire product. CDI by reheating foods or voluntarily discarding.

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 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority - (REPEAT) A few cold TCS* foods were above 41F (see temperature chart). Unless actively preparing or properly cooling or using time as a public health control; cold TCS* foods shall be maintained at 41F or less throughout entire product. CDI by properly refrigerating foods.

In plain English

More about food kept at an unsafe temperature

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation - (REPEAT) One red bucket of wiping cloth sanitizer was not labeled as "sanitizer". Working containers of chemicals; sanitizers; etc. shall be labeled with their contents. CDI by labeling sanitizer bucket.

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

majorCode 4-203.12Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.12; Priority Foundation - No thermometer was available on exterior display; and thermometer inside hot holding cabinet was accurate to 25 degrees F (was an oven thermometer--not a hot holding unit thermometer). Ambient air thermometers scaled in Fahrenheit shall be accurate to plus or minus 3 degrees F in the intended range of use. Provide a more accurate thermometer for hot holding cabinet. Not corrected during inspection.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core - Bucket of wiping cloth sanitizer solution was less than 50 ppm. Moist/soiled wiping cloths shall be kept in approved clean sanitizer between uses. Store in-use wiping cloths as stated above.

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)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core - Various clean bowls were stacked while wet. After cleaning and sanitizing; utensils/containers shall be stored to self-drain; and food contact surfaces shall be protected from contamination. Separate clean containers; pans; etc. so they completely air dry before stacking.

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 4-101.19Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.19; Core - (REPEAT) Some foil was lining kitchen shelving. Equipment nonfood contact surfaces subject to spills and splash shall be made on nonabsorbent; easily cleanable materials. Remove foil from shelving 4-205.10; Core - When ice bin lid under soda dispensing machine is open; soda can still be dispensed from above. Food service equipment shall operate according to manufacturer's specifications. Reactivate device on ice bin lid so that when lid is open; soda cannot be dispensed from above. 4-501.11; Core - (REPEAT) Several shelves in cooler and dry storage were rusty and/or peeling. Food service equipment shall be kept in good repair. Replace damaged equipment with similar approved equipment.

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 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core - (REPEAT) Some old equipment; shelving; buckets; etc. were in dumpster area. Trash/recycling enclosures shall be free of unnecessary items. Promptly remove old equipment and items from facility.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - (REPEAT) Observed damaged caulk in corners of vent hood; holes in walls; damaged flooring in walk-in cooler and tiles in kitchen. Water was dripping from ceiling in back kitchen. Physical facilities shall be kept in good repair. Repair/replace damaged fixtures and water leaks above. 6-501.12; Core - (REPEAT) Observed soiled vent hood and filters; soiled/stained ceiling light shields and dusty ceiling vent grates in kitchen. Physical facilities shall be kept clean. Increase cleaning frequency of surfaces/fixtures above.

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 19, 2026 · Original Source

1 - Inspection

Jul 14, 2026

Score 87.5

Official score: 87.5 · Understand this area’s scale

18 recorded violations

notedCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation - No paper towels were available at handsink by walk-in cooler. Each handsink or group of adjacent handsinks shall have paper towels or other approve hand drying device. CDI by placing paper towels at handsink.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-203.12; Priority Foundation - Shellstock tags present; but they had hand written dates of when the boxes of oysters were open (not the dates of when the last oyster was sold from a box). Also; tags were not in chronological order by the dates written on them. When the last shellstock is removed from case: 1) the date when the last shellstock from container is sold or served shall be recorded on tag; 2) tags shall be retained for 90 days from date recorded; AND 3) record keeping system shall keep tags in chronological order according to recorded date on tag. CDI by informing PIC of requirement. Adjust record keeping to meet these requirements.

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 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority - (REPEAT) Observed raw meat stored next to thick bread slices in refrigerated drawer. On make line top; raw meat was stored next to cooked seafood that would not be cooked before served. Food shall be stored according to final cook temperatures and to prevent cross-contamination. CDI by properly storing/covering foods. 3-302.11(A)(4); Core - Several foods in refrigerator bottom units; walk-in cooler; freezer and in dry storage (not cooling down) were uncovered. Foods in storage shall be kept covered or in sealed packages/containers. Unless in cooling process; foods in storage shall be kept covered or in sealed packages/containers.

In plain English

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

More about other finding

notedCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority - (REPEAT) According to employees; corn on the cob (elote) was cooling on shelf below table top for at least 3 hours and temperature was 104-106F (had not cooled to 70F within 2 hours). TCS* foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours. CDI by voluntarily discarding corn.

In plain English

More about food kept at an unsafe temperature

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

Official wording

Proper hot holding temperatures

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority - (REPEAT) Several cold TCS* foods were above 41F (see temperature chart). Unless actively preparing or properly cooling or using time as a public health control; cold TCS* foods shall be maintained at 41F or less throughout entire product. CDI by properly refrigerating foods.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation - (REPEAT) One large container of cooked fish (cooked yesterday) had no date. Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates. CDI by placing date on container of cooked fish. 3-501.18; Priority - One container with cooked TCS* food had date of 7/7/2026 (date of today's inspection; 7/14; was day #8). RTE TCS* foods kept more than 7 days shall be discarded. CDI by voluntarily discarding 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

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation - Two spray bottles with blue liquid; one bottle with yellow liquid (bleach?); one bottle of acid (according to employee) and bucket of sanitizer were not labeled with their contents. One other bottle with light blue liquid was labeled as another type of cleaner. Working containers of chemicals; sanitizers; etc. shall be labeled with their contents. CDI by labeling chemicals/sanitizer containers and discarding one bottle in trash.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation - Several TCS* covered containers of foods were cooling on counter/shelf tops at room temperature with no active cooling taking place (no stirring; no ice-water baths; etc.). TCS* foods shall be cooled by using shallow containers (2-4 inch food depth); ice-water baths with frequent stirring; rapid cooling equipment such as ice paddles; freezer; etc.; arranging in refrigerator with good cool air circulation around cooling food; reducing size of foods; and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination. CDI by changing cooling methods for faster cooling.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.13(E)Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13(E); Core - Manufacturer vacuum packaged raw tuna was thawed out in its intact package (not opened before thawed). Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to thawing under refrigeration at 41F or less. CDI by cutting raw tuna packages open.

In plain English

More about food kept at an unsafe temperature

notedCode 4-204.112Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-204.112; Core - No thermometer was available on exterior display or inside hot holding cabinet. Hot holding units shall have a thermometer located on exterior display or inside in the coolest part of unit. Provide required thermometer that is accurate to plus or minus 3 degrees F. Air temperature must be 135F or above.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core - Bottles/containers of sauces; dressings; spices; etc. were not labeled with their contents. Except for containers of foods that are easy to recognize; containers of foods such as cooking oils; flour; herbs; potato flakes; salt; spices; etc. shall be labeled with their contents. Properly label foods as stated above.

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 6-202.13Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.13; Core - Many fly strips were hanging from ceiling throughout the kitchen above/near food preparation areas (some with dead flies attached to them). Insect control devices shall be stored to prevent contamination of food and clean equipment and utensils. Remove fly strips from above areas where food and clean equipment/utensils can be contaminated. 6-501.111; Core - Many live house flies were in the kitchen areas. The premises shall be maintained free of insects and other pests. Remove live flies from inside facility using methods approved for food service establishments.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core - A few food scoops (bowl)/spoons were stored with handles/bowl touching food. During pauses in preparation or dispensing; dispensing utensils shall be stored in food with handle extending out of food OR on dry; clean surface OR in hot water that is at 135F or above. Store dispensing utensils as stated above.

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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core - Many clean pans; containers and beverage cups were stacked while wet. Many clean plates; bowls; etc. were stored with food contact sides up and unprotected. After cleaning and sanitizing; utensils/containers shall be stored to self-drain; and food contact surfaces shall be protected from contamination. Separate clean containers; pans; etc. so they completely air dry before stacking. Cover or invert clean dishes in storage.

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 4-101.19Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.19; Core - Some damaged/soiled foil was lining kitchen shelving. Equipment nonfood contact surfaces subject to spills and splash shall be made on nonabsorbent; easily cleanable materials. Remove foil from shelving. 4-501.11; Core - (REPEAT) Many shelves in walk-in cooler; dry storage; clean utensil storage areas; etc. were rusty and/or peeling. Food service equipment shall be kept in good repair. Replace damaged equipment with similar approved equipment.

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 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core - Outside dumpsters with drains had no plugs. Trash/recycling receptacles with drains shall have plugs in place. Have solid waste company replace missing plugs. 5-501.115; Core - Some old equipment; shelving; buckets; etc. were in dumpster area. Trash/recycling enclosures shall be free of unnecessary items. Promptly remove old equipment and items from facility.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - (REPEAT) Observed many missing cove base tiles in dish machine area; missing filters in vent hood above cooking line (spaces were between filters); damaged caulk in corners of vent hood; holes in walls. Mop sink/can wash vacuum breaker leaked when water was turned on. Physical facilities shall be kept in good repair. Repair/replace damaged fixtures above. 6-501.12; Core - Observed some soiled walls and vent hood filter (dish machine area) and dusty ceiling vent grates in bathrooms. Physical facilities shall be kept clean. Increase cleaning frequency of surfaces/fixtures above.

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 14, 2026 · Original Source

1 - Inspection

Oct 31, 2025

Score 91.5

Official score: 91.5 · Understand this area’s scale

11 recorded violations

majorCode —Food source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-402.11 and 3-402.12 Priority foundation: Raw shrimp served on the menu (for traditional ceviche) without a parasite destruction letter. Provide records from supplier to guarantee shrimp served raw is free of live parasites. Provide parasite free letter by November 10th.

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 3-302.11 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)- Observed raw bacon and raw shrimp stored behind ready-to-eat food items in teh work top cooler. Noted a container of tilapia stored above containers of produce in side prep cooler. Also noted containers of raw mussels and raw calamari stored above containers of pre-cooked chicken and chicken tenders in the cook-line prep cooler. Keep raw meat stored below and separate from ready-to-eat food item. CDI- Items rearranged.

In plain English

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

More about other finding

criticalCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P)- Chlorine sanitizer is reading below 50 ppm for the chemical dish machine. Person-in-charge primed chlorine sanitizer 3 times during inspection. Discussed maintaining chlorine sanitizer between 50-200ppm. EHS shall conducted verification visit November 3rd to ensure chemical dish machine repaired. Facility allowed to wash dishes in dish machine; but must sanitize all utensils using the 3 compartment sink.

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 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Observed a large; deep metal pans of refried beans was holding at 50 F in the walk-in cooler. According to staff; noted refried beans were cooked last night. - Cooked time/temperature control for food safety shall be cooled within 2 hours from 135F to 70F and within 4 hours from 70F to 41F.- CDI; items were voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16(A)(1) Priority: Noted rice is 99 FFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Priority: Noted rice is 99 F; corn on the cob is 122F and multiple containers of queso were temping between 102-107 in the hot holding cabinet. Maintain TCS foods in hot holding at 135F or above. The rice and corn was reheated above 165F. Containers of Queso was voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16(A)(2) Priority: Noted containers of cooked cactus (50F)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Priority: Noted containers of cooked cactus (50F); diced tomato (48 F) and raw shrimp (51 F) were temping above 41 F. Maintain TCS foods in cold holding at 41F or less. CDI- items were voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf)- Noted containers of roasted new potatoes were missing date marking labels in the cook line prep cooler. Also noted date marking labels missing for multiple zip block bags of cooked chorizo in the walk in cooler. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- Noted TCS items were labeled during inspection.

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 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Priority Foundation; Thawing raw tilapia in standing water. Thaw potentially hazardous items under cool running water to agitate loose particles. Thaw in refrigeration unit or thaw in microwave and cook immediately. Cool running water was added.

In plain English

More about food kept at an unsafe temperature

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Noted dry storage racks near the back of the kitchen are rusted. Discussed replacing out rusted racks. Ensure all equipment is kept in good repair. Replace out rusted racks and shelving throughout kitchen area. 4-501.12 Cutting Surfaces (C)- Need to replace out the deeply scratched cutting boards on the make line. Resurface or replace cutting surfaces that can no longer be effectively cleaned 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 4-602.13 Nonfood Contact Surfaces (C)- Detail cleaning needed for storage racks in the walk-in cooler. 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

4-602.13 Nonfood Contact Surfaces (C)- Detail cleaning needed for storage racks in the walk-in cooler. 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

notedCode 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)- Need to replace the damaged base coving and floor tiles near the chemical dishmachine area. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained 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, Oct 31, 2025 · Original Source

1 - Inspection

May 23, 2025

Score 94

Official score: 94 · Understand this area’s scale

7 recorded violations

notedCode 6-301.11 Handwashing CleanserHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11 Handwashing Cleanser; Availability (Pf)- Noted soap missing for the rear handwashing sink. Ensure all handwashing sinks are stocked with paper towels and soaps. CDI- soap replaced. 6-301.12 Hand Drying Provision (Pf)-Noted paper towels missing for the rear handwashing sink. Ensure all handwashing sinks are stocked with paper towels and soaps. CDI- paper towels replaced.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P)- In the walk in cooler; noted raw steak stored above queso and raw shrimp stored above cooked rice. Keep raw meat stored below ready-to-eat food item. CDI- Items rearranged.

In plain English

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

More about other finding

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Observed only a few metal pans that were deemed clean with food debris still on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI; items were moved to wash area for cleaning. THIS IS A REPEAT ITEM; IF ON NEXT INSPECTION A FULL (3) POINTS WILL BE DEDUCTED.

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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

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 6-202.13Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.13; Core; Observed hanging fly paper being hung directly over a prep top cold holding unit.- Insect control devices that are used to stun flying insects shall be installed where they are not located of a food preparation area.- CDI; the paper relocated.

In plain English

More about signs of rodents or insects

notedCode 3-305.11- Noted multiple containers and cases of food being stored in the floor in the walk in freezer. Also noted bulk containers of dry ingredients being stored on the floor in the dry storage area. Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11- Noted multiple containers and cases of food being stored in the floor in the walk in freezer. Also noted bulk containers of dry ingredients being stored on the floor in the dry storage area. 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

minorCode 4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Noted dry storage racks near the walk in cooler are rusted. Discussed replacing out rusted racks. Also noted equipment such as hot holding boxCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Noted dry storage racks near the walk in cooler are rusted. Discussed replacing out rusted racks. Also noted equipment such as hot holding box; turbo oven and cooler drawer unit no longer working and being held near the back of the prep kitchen. Ensure all equipment is kept in good repair. Have equipment repaired or removed.

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, May 23, 2025 · Original Source

1 - Inspection

Dec 11, 2024

Score 94.5

Official score: 94.5 · Understand this area’s scale

5 recorded violations

minorCode 2-102.12 (A) CorePermits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Core; Nobody on site is a certified food safety manager. The person in charge shall be a certified food safety manager who has passed an ANSI accredited program.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

majorCode —Food source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-402.11 and 3-402.12 Priority foundation: Raw tuna is served on the menu without a parasite destruction letter. Provide records from supplier to guarantee fish served raw is free of live parasites. Provide parasite free letter by December 21st.

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 —Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Priority: Rice is 107F and corn on the cob is 108F in the hot holding cabinet. Maintain TCS foods in hot holding at 135F or above. The rice and corn was reheated to above 165F.

In plain English

More about food kept at an unsafe temperature

notedCode —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Priority: Chicken is 43F and steak is 44F in the grill refrigeration unit. Maintain TCS foods in cold holding at 41F or less. Ice was placed on the chicken and steak.

In plain English

More about food kept at an unsafe temperature

minorCode —Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 Core: Ice scoop is stored in a container with debris. An utensil shall be stored with the handles above the ice or in a clean and dry location. The ice scoop holder was cleaned during the inspection. This is a repeat item.

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, Dec 11, 2024 · Original Source

1 - Inspection

Sep 3, 2024

Score 93.5

Official score: 93.5 · Understand this area’s scale

6 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; There was no one present today that has passed an approved food safety managers' course. A person in charge that has passed an approved food protection manager course that is accredited program must be present during all hours of operation. This is a repeat item.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Salmon is 43F; chicken is 46F; refried beans are 50F and ground beef is 45F in the walk-in cooler. Beef is 43F and chicken is 44F in the grill refrigeration unit. Keep all TCS food at or below 41F when held cold. The TCS in the walk-in cooler was moved to the walk-in freezer. The beef and chicken in the grill refrigeration unit was iced down. This is a repeat item.

In plain English

More about food kept at an unsafe temperature

minorCode 2-303.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11; Core; Employees are wearing bracelets and watches. Except for plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands. Employees were removed the above items once REHS spoke to PIC.

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

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Ice scoop is stored in a container with debris. An utensil shall be stored with the handles above the ice or in a clean and dry location. The ice scoop holder was cleaned during the inspection.

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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Thongs stored on side of the hand sink. Utensils shall be stored in a clean and dry location where they are not exposed to splash; dust or other contamination. Thongs were removed from hand sink once REHS spoke to PIC.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; The walk-in cooler is not reaching 41F or below. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. This is a repeat item.

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 3, 2024 · Original Source

1 - Inspection

May 2, 2024

Score 91

Official score: 91 · Understand this area’s scale

8 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

criticalCode 3-402.11Food source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-402.11; Priority; Tilapia that is served as ceviche raw does not have a parasite destruction letter from the supplier. Raw or raw marinated fish shall be frozen and stored at temperature of 4F or below for a minimum of 7 days(168 hours) in a freezer; frozen at 31F or below until solid and stored at 31F or below for a minimum of 15 hours or frozen at 31F or below until solid and stored at 4F or below for a minimum of 24 hours. Or the raw fish can be pellet fed. Supply a parasite free destruction letter or cook fish to 145F or greater. Supply parasite destruction letter by May 5th.

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

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Numerous food items in the walk-in cooler is 48F-49F. Diced tomatoes are 47F and shredded lettuce is 50F in the prep refrigeration unit. Chicken is 50F and beef is 45F in the grill drawer refrigeration unit. Keep all TCS food at or below 41F when held cold. TCS food in the prep refrigerator and grill drawer refrigeration unit were placed on ice. A technician was called to repair the walk-in cooler; prep refrigeration unit and grill refrigerator. A follow-up will be conducted by REHS by May 5th.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Priority Foundation; Thawing octopus in standing water. Thaw octopus under cool running water to agitate loose particles. Thaw in refrigeration unit or thaw in microwave and cook immediately. Cool running water was added.

In plain English

More about food kept at an unsafe temperature

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Dried rice and beans have bowls inside the containers. Use scoop with handles in dry food to protect the food from contamination.

In plain English

More about food not protected from contamination

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Observed wet wiping cloths laying across prep tables surfaces. Keep wet wiping cloths submerged in sanitizer solution in between us. Wiping cloths were placed in dirty linen container. This is a repeat item.

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 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Noted serving containers stacked while still wet. Cross stack or separate the dishes and serving containers to allow the air drying process to take place. This is a repeat item.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; The walk-in cooler; grill drawer refrigeration and prep refrigeration units are not working properly. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.

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, May 2, 2024 · Original Source

1 - Inspection

Jan 25, 2024

Score 90.5

Official score: 90.5 · Understand this area’s scale

10 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; There was no one present today that has passed an approved food safety managers' course. A person in charge that has passed an approved course must be present during all hours of operation. CDI- EHS provided resources for additional classes via email. Also discussed reviewing the website raisethegrade.com for further in-class and virtual classes.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority Containers of Queso and Spanish rice were temping between 109-128 F in the hot hold cabinet. All TCS items must be held at 135F or above for hot holding. CDI- Noted food items discarded.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Multiple Time/Temperature Control for Safety Food (TCS) items were reading above 41 F in the walk-in cooler unit (see temp chart above). Further investigation determined that the walk in cooler was no longer functioning. Noted ambient air for walk-in unit was 55F during time of inspection. Person in charge attempted to adjust temperature for unit but they were unable to adjust it properly. Also found a containers of raw beef and raw chicken temping between 48-50 F in the Cook Station cooler drawers. Further investigation determined the cooler drawer gaskets were significantly torn and allowing cold air to escape from unit. All TCS must be held at 41 F or below for cold storage. Noted TCS items were discarded; placed in ice baths or relocated to walk-in freezer to cool down. EHS shall return by January 29th to verify walk-in cooler and cooler drawer repaired.

In plain English

More about food kept at an unsafe temperature

criticalCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Label missing on one of the chemical spray bottles. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Spray bottle relabeled. ; 7-204.11 ; Priority; The chlorine sanitizing solution reading above 200ppm. Required strength must be between 50 to 200ppm. High concentrations can be unsafe and leave an odor or bad taste on surfaces. Follow manufacturer's label instructions. CDI- Chlorine sanitizer remixed to 200 ppm during inspection.

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

majorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Priority Foundation; Noted multiple packages of vacuum sealed tuna being thawed in package. Remove or cut open vacuum package fish to minimize the risk of bacterial growth on food during the thawing process. CDI: Education provided; tuna removed from packaging.; 3-501.13 ; Priority Foundation; Upon arrival; found a few zip block bags of raw octopus thawing; at room temperature; on a bottom prep shelf. Thawing shall take place under running water of not more than 70F; under refrigeration; or during a continuous cooking process. Product temperature shall not exceed 41F when thawing. CDI-noted items relocated to the walk in cooler to thaw;

In plain English

More about food kept at an unsafe temperature

minorCode 3-303.12Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-303.12; Core; Octopus; shrimp and tilapia in walk-in are stored in direct contact with undrained ice. Unpackaged food may not come in direct contact with undrained ice. Storage or Display of Food in Contact with Water or Ice; 3-305.11; Core; Bulk container of cooked octopus stored on the floor in the walk-in cooler unit. Also noted a bulk containers of flour and panko stored on the floor in the dry storage area. Please do not store food on the floor. Food must be protected from contamination by storing the food at least 6 inches above the floor and in a clean dry location. This is a repeat from the last three inspection.

In plain English

More about food not protected from contamination

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Observed wet wiping cloths laying across prep tables surfaces. Keep wet wiping cloths submerged in sanitizer solution 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

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; Noted serving containers stacked while still wet. Cross stack or seperate the dishes and serving containers to allow the air drying process to take place.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Condensation build-up observed on the walk-in freezer condensor line. Have condenser line serviced for repairs. Also noted gaskets significant torn for Cook station cooler drawers. Have gasket replaced.; 4-501.11; Core; The Walk-In Cooler unit is no longer working properly. Noted ambient air for walk-in cooler initially reading at 55 F. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. EHS will return by January 29th to verify Walk-in unit repaired.; 4-501.12; Core; The cutting boards; attached to the prep cooler units; are deeply scratched and discolored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.

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 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core; Noted drain plug missing for outdoor dumpster. Contact Vendor to have drain plug replaced. ; 5-501.113; Core; The sliding doors on both the outdoor recyclable and garbage dumpster were left opened during the inspection. Keep sliding doors to outside recyclable and dumpster unit closed in between use.

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 25, 2024 · Original Source