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Restaurant · Wake County, NC

Rick's Cabaret

3210 Yonkers Rd

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

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Score 97

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

The full inspection history

2 inspections

1 - Inspection

Apr 22, 2026

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; No one at time of inspection was a certified food protection manager.- Person in charge shall be a certified food protection manager and be present at all hours of operation.- Please make sure someone at all times is certified.

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
notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; The sanitizer at dish machine was coming out at 0ppm.- A chemical sanitizer used for sanitizing dishes shall be at the proper concentration. (50-200ppm/ Chlorine or 200-400ppm/ Quat.)- CDI; facility using 3 comp sink for sanitizing. 4-602.11; Core; Ice machine had heavy black/pink residue buildup inside.- In equipment such as ice bins; shall be cleaned at a frequency to preclude accumulation of soils and mold.- CDI; machine cleaned 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
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; Gaskets throughout are torn and need replaced. Freezers have ice buildup inside them.- Equipment shall be maintained in good state of repair and condition.- Please replace/repair items listed.

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; Cleaning is needed in walk in coolers.- Physical facilities shall be kept clean.- Please clean floors. 6-501.11; Core; Repair needed on the floors of walk in freezer.- Physical facilities shall be 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, Apr 22, 2026 · Original Source

1 - Inspection

Jul 11, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; No one at time of inspection was a certified food protection manager.- Person in charge shall be a certified food protection manager and be present at all hours of operation.- Facility is recently permitted; they have 210 days after permitting date to acquire 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
notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; The sanitizer at dish machine was coming out at 0ppm.- A chemical sanitizer used for sanitizing dishes shall be at the proper concentration. (50-200ppm/ Chlorine or 200-400ppm/ Quat.)- CDI; facility using 3 comp sink for sanitizing. 4-602.11; Core; Ice machine had heavy black/pink residue buildup inside.- In equipment such as ice bins; shall be cleaned at a frequency to preclude accumulation of soils and mold.- CDI; machine cleaned 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
notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Multiple items (see chart above) was above 41 degrees F.- TCS foods stored for cold holding shall maintain a temperature of 41 degrees F or less.-CDI; units turned down and items moved.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
notedCode 3-603.11 (C )(2)Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11 (C )(2); Priority Foundation; No consumer advisory or disclaimer on menu for undercooked foods.- A consumer advisory reminder and disclosure shall be posted for foods that are served raw/undercooked.- Not corrected. Please send me draft of menu once complete. **Items may be cooked to order. Consuming raw or undercooked foods could increase risk food foodborne illness.

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 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; Gaskets throughout are torn and need replaced. Freezers have ice buildup inside them.- Equipment shall be maintained in good state of repair and condition.- Please replace/repair items listed.

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 11, 2025 · Original Source

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