Restaurant · Wake County, NC

Royale Curry

Name: Royale Curry
Address: 990 High House Rd, Wake County, NC

990 High House Rd

Last inspected Jul 6, 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

5 inspections

1 - Inspection

Jul 6, 2026

Score 95

Official score: 95 · Understand this area’s scale

4 recorded violations

notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Disposition (Priority); Saag was marked as being made on 6/18/26. Ensure all refrigerated; ready to eat; TCS foods are discarded within 7 days of preparation; or being opened from commercial packaging. CDI-Foods were voluntarily discarded. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Priority Foundation); Several foods (rice; chicken; samosas; etc.) made and held in establishment more than 24 hours were not labeled with a date mark. Ensure all refrigerated; ready to eat; TCS foods are marked with the date of preparation or being opened from packaging. CDI-Foods were allowed to be date marked. These are both repeat violations. Please review date marking requirements with employees; and make sure foods are being marked with the date it was opened or prepared as they are made. Ensure labels are removed from pans. Ensure foods are discarded within 7 days. Educational materials on date marking requirements were sent to PIC via email.

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 3-303.12(A)Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-303.12(A); Core; The condenser in the walk in cooler was dripping onto covered chicken. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water. Ensure foods are protected from contamination. CDI-Chicken was moved away from drip. Unit is due to be serviced; and no temperature violations were noted.

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 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (Core); Several wet wiping cloths were stored on preparation tables in between uses. Store in use wet wiping cloths in sanitizer in between uses. CDI-Wet wiping cloths were stored in 100 ppm chlorine solution.

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) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (Core); Some pans were stacked together while still wet. Store pans; equipment; utensils to allow air drying before stacking for storage. CDI-Pans were rearranged.

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 6, 2026 · Original Source

1 - Inspection

Jun 5, 2026

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Disposition (Priority); A few food items in the preparation coolers were labeled as made 5/10/26. Ensure all refrigerated; ready to eat; TCS foods are discarded within 7 days of preparation; or being opened from commercial packaging. CDI-Foods were voluntarily discarded. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Priority Foundation); Several foods made and held in establishment more than 24 hours were not labeled with a date mark. Ensure all refrigerated; ready to eat; TCS foods are marked with the date of preparation or being opened from packaging. CDI-Foods were allowed to be date marked.

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 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (Core); Wet wiping cloths were stored on preparation tables in between uses. Store in use wet wiping cloths in sanitizer in between uses. CDI-Wet wiping cloths were stored in 100 ppm chlorine solution.

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 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (Core); The rice paddle was stored in room temperature water in between uses. Store in-use utensils in water that is held at 135F or above; or in a clean; dry container; or in the food with the handle above the food. CDI-Container was emptied and cleaned. Dry clean container was used to store the rice paddle.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The drain board on the clean side and exterior door of the dish machine was soiled. Ware washing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. CDI-Drain board was cleaned.

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 (Core)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (Core); The sides of the preparation sink had some black residues on them. Maintain non food contact surfaces clean. CDI-Sink was cleaned.

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 5, 2026 · Original Source

1 - Inspection

Nov 18, 2025

Score 96

Official score: 96 · Understand this area’s scale

2 recorded violations

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; There was no measurable chlorine in the sanitizer solution at the dish machine. Maintain sanitizer at correct concentrations when being used to sanitize. Chlorine sanitizing solutions must measure 50-200ppm. CDI-There was 100ppm chlorine solution available at the 3-compartment sink. Utensils and equipment will be sanitized there. Ecolab was contacted for service.

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; There were several unlabeled spray bottles of cleaners stored in the kitchen. Label working containers of toxic materials such as cleaners and sanitizers. CDI-Bottles were 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, Nov 18, 2025 · Original Source

1 - Inspection

Oct 14, 2025

Score 94

Official score: 94 · Understand this area’s scale

6 recorded violations

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; The bottle of chlorine at the dish machine was empty; and there was no measurable chlorine solution after running the machine. Maintain sanitizer at correct concentrations when being used to sanitize. CDI-Bottle was changed out; and 100 ppm chlorine was available. 4-602.11 (C); Priority; Facility had no sanitizer solution made up for cleaning and sanitizing work tables at preparation coolers. Facility had no sanitizer available on site. Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; throughout the day at least every 4 hours; unless otherwise indicated in the Food Code. CDI-Sanitizer solution was borrowed from another restaurant; and quat solution measured 200ppm.

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

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Priority Foundation); Many foods stored in the preparation coolers requiring date marking (cooked cauliflower; chicken; lamb; etc.) did not have a label with the preparation date on it. Foods in the walk in cooler were properly labeled. Refrigerated; ready to eat; TCS foods must be marked with the date it was prepared. CDI-Foods were allowed to be date marked. EC provided PIC with an educational poster about date marking via email.

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 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Multiple prescription medications were stored on a shelf above a food preparation area. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI-Medications were moved to be stored with personal belongings; away from food and preparation areas. 7-202.12(A); Multiple containers of pesticides labeled "for residential use only" were stored in the chemical storage area. Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. CDI-Items were removed from premises. PIC will contact a pest control company to set up routine service.

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 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (Core); Utensils stored in hot water was only 90F. Utensils stored in hot water must be held at 135F or above. Another option is to store utensils in a clean; dry container; and clean items every 4 hours. CDI-Water was heated up to 140F.

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; The cutting board on the first prep cooler is becoming worn; with deep divots in it. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. PIC will replace or resurface.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The 3-compartment sink had food residues on both drainboards and around the edges and interior of the sink compartments. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. CDI-The sink was cleaned and wash/sanitizing solutions were remade.

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 14, 2025 · Original Source

1 - Inspection

Jun 20, 2025

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

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

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Priority Foundation); Many foods requiring date marking (cooked cauliflower; chicken; lamb; etc.) did not have a label with the preparation date on it. Refrigerated; ready to eat; TCS foods must be marked with the date it was prepared. CDI-Foods were allowed to be date marked. EC provided PIC with an educational poster about date marking via email.

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 3-305.11 Food Storage - Preventing Contamination from the Premises (Core)Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises (Core); A few bags of opened rice/flour were not stored in containers with lids. Sauces in the ice bath were not covered with a lid. Foods must be protected from insects; dust; splash; etc. when being stored. CDI-Bulk foods were moved into containers with lids. Lids were provided for sauces.

In plain English

More about food not protected from contamination

notedCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The 3-compartment sink had food residues on both drainboards and around the edges and sides of the sink. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. CDI-The sink was cleaned and wash/sanitizing solutions were remade.

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 20, 2025 · Original Source