Restaurant · Wake County, NC

Rolesville Diner

Name: Rolesville Diner
Address: 411 S Main St, Unit E, Wake County, NC

411 S Main St, Unit E

Last inspected Feb 26, 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

6 inspections

1 - Inspection

Feb 26, 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; The person in charge is not a certified food protection manager. The person in charge 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. Ensure the person that is left in charge is a certified food protection manager. CDI- Approved classes provided to PIC.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Roast beef (2/18) and potato salad (2/17) in prep cooler found holding longer than 7 days. Full container of biscuit gravy (2/10) in tall reach-in cooler found holding longer than 7 days. Soups in tall reach-in cooler lacking a datemark and were prepped two days ago. Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation or opening if held at 41F or below). Remember that the prep date is Day 1. CDI- Roast beef and biscuit gravy were incorrectly datemarked. Potato salad was voluntarily discarded. Date labels were added to soups.

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; Three frozen; raw steaks found stored on drainboard of prep sink thawing at room temperature. Temperature control for safety (TCS) foods shall be thawed under refrigeration; completely submerged under running water with water temperature below 70F; or as part of the cooking process. CDI- Raw beef was placed in refrigeration.

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 4-502.13Equipment and utensils

Official wording

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

Inspector’s notes

4-502.13; Core; Bulk feta containers are being reused to store food. Single-service and single-use articles may not be reused. Do not reuse these containers.

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, Feb 26, 2026 · Original Source

1 - Inspection

Oct 28, 2025

Score 95.5

Official score: 95.5 · 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

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 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Employee returned from using the bathroom and failed to wash hands upon entering kitchen prior to food prep. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single-service and single-use articles and: After touching bare human body parts other than clean hands and clean; exposed portions of arms; after using the toilet room; and after engaging in other activities that contaminate the hands. CDI- Food employee and PIC educated on requirement.

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.

More about handwashing problems

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; In tall reach-in cooler; observed cooked beef on the same plate as raw beef with blood contacting cooked product. In tall reach-in freezer; prepped; raw beef was stored on top of an open container of vegetables. Food shall be stored to prevent cross contamination. Store food according to final cook temperature. CDI- Cooked beef was voluntarily discarded. Raw beef in freezer was rearranged to bottom shelf. 3-304.15 (A); Priority - Worker cracked raw shell eggs with gloved hands and then proceeded to handle utensils and biscuits with contaminated gloves. If used; single use gloves shall be used for only one task such as working with raw animal foods or with ready-to-eat foods; used for no other purpose; and discarded when damaged or soiled. CDI- employee was educated; discard contaminated gloves and washed hands. Biscuits were toasted.

In plain English

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

More about other finding

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Tea urn nozzle had an accumulation of residue when disassembled. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase the cleaning frequency of the tea urn nozzles. CDI- Cleaning was initiated during the 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 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13; Priority Foundation; Frozen; raw beef found stored on drainboard of prep sink thawing at room temperature. Temperature control for safety (TCS) foods shall be thawed under refrigeration; completely submerged under running water with water temperature below 70F; or as part of the cooking process. CDI- Raw beef was placed in prep sink in a container with cold running water.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Oct 28, 2025 · Original Source

1 - Inspection

Jan 23, 2025

Score 96

Official score: 96 · 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; None of the people with supervisory authority are certified as a food protection manager. The person in charge shall be certified as a food protection manager through an accredited program. Obtain certification as a food protection manager.

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 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Employee drink in waitstaff area with straw did not have a lid. Employees may drink from closed beverage containers as long as they are handled to prevent the contamination of exposed food; clean equipment; utensils and other supplies. CDI - Drink was sent to dishpit.

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

notedCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; The soap dispenser was empty. Handwashing sinks shall be supplied with soap. CDI- The soap dispenser was filled. 5-205.11; Priority Foundation; A wet wiping cloth was in the handwashing sink in the wait staff area. Handwashing sinks shall only be used for handwashing. CDI- Cloth was removed.

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.

More about handwashing problems

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; A spray bottle of sanitizer was not labeled. Working containers of poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be labeled with the common name of the material. CDI- Spray bottle was labeled.

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

Official record from Wake County Environmental Services, Jan 23, 2025 · Original Source

1 - Inspection

Jul 30, 2024

Score 97.5

Official score: 97.5 · 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

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 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Upon arrival; there was ice in the handwashing sink in the waitstaff area. Handwashing sinks shall only be used for handwashing. CDI- Ice was rinsed down the drain.

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.

More about handwashing problems

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; A spray bottle of quat.ammonia was not labeled. Working containers of poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be labeled with the common name of the material. CDI- Spray bottle was labeled.

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

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; A container of powdered sugar was not labeled. Containers storing food/food ingredients shall be labeled with the common name of the food/food ingredient. CDI- Container was labeled.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; A damp wiping cloth was stored on prep surface in the waitstaff area. Damp/wet wiping cloths shall be stored in sanitizer when not in use. CDI- Wiping cloth was put in sanitizer.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; A small portion cup was stored in the container of powdered sugar. Utensils being stored in food shall be stored with the handle above the food. CDI- Only store utensils with handles in food.

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, Jul 30, 2024 · Original Source

1 - Inspection

Mar 11, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 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; None of the persons in charge are certified as a food protection manager. The person in charge shall be certified as a food protection manager though an accredited program. Obtain certification as a food protection manager.

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

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; A container of canned hash was stored on the floor. Food shall be stored at least six inches above the floor. CDI- Cans were put on shelf.

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 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Partially dried cups were stored stacked together. After cleaning (washing); rinsing and sanitizing utensils shall be air-dried. CDI- Cups were stacked as a pyramid.

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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Employee food was stored on the top shelf above the restaurant's food of the clear double door cooler. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI- Food was moved to the bottom shelf.

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 11, 2024 · Original Source

1 - Inspection

Nov 7, 2023

Score 97

Official score: 97 · 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; None of the persons in charge are certified as a food protection manager. The person in charge shall be certified as a food protection manager through an accredited program. Obtain certification as a food protection manager.

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 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; A wet wiping cloth was in the handwashing sink in the wait staff area and ice was in the handwashing sink in the kitchen. Handwashing sinks shall only be used for handwashing. CDI- Cloth was removed and other sink was cleaned.

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.

More about handwashing problems

minorCode 3-307.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11; Core; A plate with chicken filets was sitting directly on cooked bacon in the heat lamp area. Food shall be protected from all sources of contamination. CDI- Plate was moved; bacon that was under the plate was discarded.

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; Damp/wet wiping cloths were stored on prep surfaces/counters/equipment throughout the kitchen. Damp/wet wiping cloths not in use shall be stored submerged in sanitizer. Ensure all cloths are put in sanitizer; CDI-some cloths were put in sanitizer.

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; The fan over the prep cooler has a slight buildup of dust on the backside and shelving throughout the kitchen has a buildup of dust. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a buildup of soil residues. Clean these items on a more frequent basis. *Full points not taken due to improved cleaning and items needing more cleaning being different from previous 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 5-501.11Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.11; Core; The establishment's dumpster is sitting on the grass because the previous waste management company has not picked up or dumped their dumpster. Dumpsters shall be on a surface that is constructed of nonabsorbent material such as concrete or asphalt and shall be smooth; durable and sloped to drain. Follow up on having old dumpster removed.

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, Nov 7, 2023 · Original Source