1 - Inspection
Sep 15, 2026
Score 100
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Wake County Environmental Services, Sep 15, 2026 · Original Source
Restaurant · Wake County, NC
Ralph E. Capps Teen Center Grill
721 N. Raleigh Blvd.
Last inspected Sep 15, 2026 · View Map ↗ · Compare ↗
Score 100
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections1 - Inspection
Feb 4, 2026
Score 98
Official score: 98 · Understand this area’s scale
2 recorded violations
notedCode —Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) Priority: Chicken wings are 131F in the hot holding cabinet. Maintain TCS foods in hot holding at 135F or above. CDI-The chicken wings were reheated to above 165F.
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 temperaturenotedCode 2-402.11 Core: An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear hair restraints such as hair netsEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Core: An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear hair restraints such as hair nets; hat or visors. CDI- This employee put on a visor once REHS spoke to her.
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 issuesOfficial record from Wake County Environmental Services, Feb 4, 2026 · Original Source
1 - Inspection
Aug 29, 2025
Score 99
Official score: 99 · Understand this area’s scale
1 recorded violation
minorCode —Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Core: No certified food safety manager on site. The PIC shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. At least one manager shall be available during all hours of operation.
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 issuesOfficial record from Wake County Environmental Services, Aug 29, 2025 · Original Source
1 - Inspection
Mar 27, 2025
Score 99
Official score: 99 · Understand this area’s scale
1 recorded violation
notedCode —Water, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15 Maintain a plumbing system in good repair. Repair the two small leaks under the three compartment sink. All systems must be maintained in good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Wake County Environmental Services, Mar 27, 2025 · Original Source
1 - Inspection
Sep 4, 2024
Score 98
Official score: 98 · Understand this area’s scale
4 recorded violations
criticalCode 4-501.114Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114; Priority; The dish machine went through four complete cycles and was showing no measurable signs of chlorine sanitizer. Chlorine sanitizer must be held at 50 to 200 parts per million at all times. Check the dish machine daily to ensure the dish machine has the correct amount of sanitizer. The dishes can be washed in the dish machine but must be sanitized at the three compartment sink. A return visit will be made if to see if the violation has been corrected.
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 problemsminorCode 3-304.14Cleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; Sanitizer cloths were stored in a sanitizer bucket with no measurable signs of chlorine sanitizer. Chlorine sanitizer must be maintained at 50 to 200 parts per million. CDI... More chlorine sanitizer was added to the sanitizer buckets. The sanitizer buckets were at 100 parts per million.
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 problemsmajorCode 4-302.14Cleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; The chlorine sanitizer test strips had expired. Provide a test kit with a color chart that has not expired. A test kit or other device that accurately measures the concentration of sanitizing solutions must be provided.
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 problemsminorCode 6-303.11Facility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; Replace the blown light bulbs in the kitchen above the food prep area. There must be at least (50 foot candles) at the surface where a Food Employee is working with Food or working with utensils or equipment such as knives where employee safety is a factor.
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 issuesOfficial record from Wake County Environmental Services, Sep 4, 2024 · Original Source
1 - Inspection
Mar 20, 2024
Score 99
Official score: 99 · Understand this area’s scale
1 recorded violation
notedCode 6-501.111Pests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; A fly was spotted in the kitchen area at the time of inspection. Keep doors and windows closed as much as possible to prevent insects and other pests from entering the building. Keep food items in kitchen prep. areas covered as much as possible to prevent flies from landing onto food product.
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 insectsOfficial record from Wake County Environmental Services, Mar 20, 2024 · Original Source