Restaurant · Wake County, NC

Remington Grill

Name: Remington Grill
Address: 208 Crossroads Blvd, Wake County, NC

208 Crossroads Blvd

Last inspected Jun 30, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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

The full inspection history

6 inspections

1 - Inspection

Jun 30, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Cold Holding (P) Lowboy; 4-drawer refrigerator under the grill is not maintaining food at 41F as required: Hot Dogs 45F; Raw Hamburger Patties 46F; Raw Chicken 45F; Brisket 48F. Doors do not close or seal properly. Hot Dogs were discarded and fresh hot dogs from the walk-in cooler stored in the bottom of the make-line refrigerator. Brisket was removed from the Lowboy; 4-drawer refrigerator. Repairman has ordered fan for a broken freezer and this refrigerator will be added to the service/repair request.

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

majorCode 3-501.15 Cooling Methods (Pf) Pork Barbecue 71 degrees F packed in a plastic container 5-1/2 inches deep inside the walk-in cooler. Chicken Wings portionedFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Pork Barbecue 71 degrees F packed in a plastic container 5-1/2 inches deep inside the walk-in cooler. Chicken Wings portioned; in bags 55.6F inside the walk-in cooler. Spread these foods out into shallow layers until they reach 41 degrees F. Recommend purchasing 2 inch shallow metal pans for the pork barbecue. Today the chicken wings were spread out to cool. Pork Barbecue was moved (with gloved hands) to two separate pans to decrease the quantity and increase surface area. Assure rapid cooling methods are used. Sign about cooling was replaced on the walk-in cooler door.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency (C) Wall at the handwashing sink needs to be restored to a clean and cleanable condition. The wall is heavily soiled under the soap dispenser. . Wall is peeling above the steam table; vegetables. Remove peeling paint and restore the wall to clean & cleanable condition. Walk-in cooler door is not clean. Maintain physical facilities clean.

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, Jun 30, 2026 · Original Source

1 - Inspection

Nov 20, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

minorCode 4-502.11(A) Several large pan lids are cracked and broken. Maintain utensils in good repair. Replacement is needed. 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-502.11(A) Several large pan lids are cracked and broken. Maintain utensils in good repair. Replacement is needed. 4-501.11; Core; Several areas of the ice machine are deteriorated; rusty; wet and no longer considered cleanable. When equipment cannot be effectively cleaned; it needs to be replaced. Maintain equipment in clean and cleanable condition. 4-501.12 Cutting Surfaces (C) Cutting Board on the refrigerator has dark; unclean areas. Largely; the cutting board is still in good condition. Sand; intensely scrub; etc the surface to restore the cutting surface to clean and cleanable 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

notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces (C) Heat Lamps under the hood are heavily soiled. Areas of the wood tables; benches and paper towel holders on tables in the dining room have unclean build-up. Green Shelves for storing clean pans in the ware washing area are not clean. Several pieces of equipment need cleaning inside and on side surfaces. Maintain equipment clean.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency (C) Wall is peeling above the steam table; vegetables. Remove peeling paint and restore the wall to clean & cleanable condition. Walk-in cooler door and hand contact surfaces are not clean. Maintain physical facilities clean.

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 20, 2025 · Original Source

1 - Inspection

Jun 16, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; There is unclean build-up on shelves inside the walk-in cooler; on interior ceiling and light-line where blanched fries are stored to cool uncovered. Maintain the food storage area clean to prevent material from falling into the uncovered food. Extensive cleaning is needed to maintain surfaces above food clean.

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 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; Several areas of the ice machine are deteriorated; rusty; wet and no longer considered cleanable. Greasy black residue present on the front panel. When equipment cannot be effectively cleaned; it needs to be replaced. Maintain equipment in clean and cleanable condition. . . Hot Holding Drawers and Refrigerated Drawers do not close properly. . Water is pooled inside the make-line refrigerator to the left of the steam table. Assure refrigerator is clean & dry; holding food at 41F and colder.

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) Area around the register is dustyCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Area around the register is dusty; not clean. General cleaning of equipment; handwashing sinks & can opener is needed. Maintain equipment clean and free of build up.

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 —Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.114 2-Door Beverage Air Refrigerator has a strong odor and is not clean or functioning. The Beverage Air unit is not in use. Discard items stored on the premises as they are not necessary to operation and maintenance.

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, Jun 16, 2025 · Original Source

1 - Inspection

Jan 9, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

notedCode 6-301.12 Hand Drying ProvisionHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Hand Drying Provision; Priority Foundation; Handsink near three compartment sink and dish machine missing paper towels. Each handwashing sink shall be supplied with individual disposable paper towels or other approved hand drying provision. Paper towels added to dispenser during inspection.

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-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; Several containers and lids stacked on clean dish shelf with sticker residue and stickers left on containers. Equipment food contact surfaces and utensils shall be clean to sight and touch. Items moved to three compartment sink during inspection to be cleaned. 4-602.11;Core; Equipment Food-Contact Surfaces and Utensils - Frequency; Ice chute on left soda machine soiled with minor black residue buildup. Ice machine top of shield starting to show pink residue buildup. In equipment such as ice makers and beverage dispensing nozzles and enclosed components of equipment such as ice bins shall be cleaned at a frequency necessary to prevent buildup of soils or residues. Clean these areas 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

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Spray bottle of bleach and Windex in unlabeled bottles in the back of the kitchen. Label working containers of toxic materials such as cleaners and sanitizers. Bottles labeled 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

notedCode 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; Sides of equipment on cookline; prep table shelves; speed rack holding canned items and walk-in cooler shelving heavily soiled with residue buildup and greasy food debris. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dirt; dust; food residue and other debris. Clean these areas more frequently. Full point taken for repeat violation.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Walls in back much improved on cleaning. Ceiling tile with minor dust accumulation. Facilities shall be cleaned as often as necessary to keep them clean. Maintain these areas clean.

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, 2025 · Original Source

1 - Inspection

Jul 2, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

minorCode 6-301.14Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14; Core; Handsink near three compartment sink and dish machine missing handwashing signage. A sign or poster that notifies food employees to wash hands shall be provided at all handwashing sinks. New handwashing poster with multiple languages provided during inspection.

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

Non-food contact surfaces clean

Inspector’s notes

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Walls near grill and hood system; near window area; and in dish area are heavily soiled with food splatter and greasy residue accumulation. Facilities shall be cleaned as often as necessary to keep them clean. Maintain these areas clean. Full points taken for repeat violation.

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 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; Lighting is low in the walk-in cooler. Provide 50 foot candles in areas used for food preparation and at least 10 foot candles inside the walk-in cooler. ; 6-403.11; Core; Employee drink on prep table at beginning of inspection. Employee items on speed rack with other food items and canned goods. Designated areas shall be used for the storage of employee items and drinks to ensure food; equipment; utensils and single service items are protected from contamination. Items moved during inspection.

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, Jul 2, 2024 · Original Source

1 - Inspection

Jan 17, 2024

Score 93.5

Official score: 93.5 · Understand this area’s scale

9 recorded violations

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; No Date Marking on portioned turkey. Maintain date on deli meat. Date added 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

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

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; ServSafe has expired. Update ANSI manager certification.

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 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; No Soap and No Paper Towels are available at the handwashing sink in the dish washing and back food preparation area. Maintain sinks stocked with both soap and towels to support handwashing. Manager is restoring needed supplies. Towel dispenser may require replacement.

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-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Dish Machine is not sanitizing. Use test strips to verify dish machine is sanitizing. EnergyMizer out of Greensboro; NC maintains the machine and was contacted for repair. ; 4-601.11 (A); Priority Foundation; Food preparation table with bacon outside the office is not clean. Sink has film coating interior surfaces. Use detergent to clean the sinks and tables after each use. After cleaning and rinsing; apply sanitizer and allow to air-dry. Cleaning was directed 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

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; There is a lot of build-up on shelves inside the walk-in cooler where blanched fries are stored to cool uncovered. Maintain the food storage area clean to prevent material from falling into the uncovered food. . . Shelf above the trays where prepared food is placed when removed from the grill is heavily soiled and very dusty. Extensive cleaning is needed to maintain surfaces above food clean.

In plain English

More about food not protected from contamination

minorCode 4-501.18Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.18; Core; Dish machine needs cleaning. Maintain drainboards; faucet; dish machine; etc clean and free of build-up.

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(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Entrance to the walk-in cooler is not clean. Shelf under table is not clean. Side of fryers and equipment along cook line are not clean. Lexan containers for bags and on utensil shelves have a lot of buil-up. Maintain surfaces and equipment clean and free of build-up

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Walls and attachments are heavily soiled in several areas; especially under the hood. Maintain physical facilities clean and free of build-up.

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 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; Lighting is low in the walk-in cooler and above the table outside the office. Provide 50 foot candles in areas used for food preparation and at least 10 foot candles inside the walk-in cooler.

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 17, 2024 · Original Source