Restaurant · Wake County, NC

Rudy's Pub Grill

Name: Rudy's Pub Grill
Address: 780 W Williams St, Wake County, NC

780 W Williams St

Last inspected Jul 8, 2026 · View Map ↗ · Compare ↗

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Score 97

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Jul 8, 2026

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

criticalCode 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; Hot and Cold Holding (P) Several food items in the walk in cooler were cold held above 41F (SEE TEMP CHART). TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 41F or less. The containers of Asian slaw; shredded lettuce; and steak were voluntarily discarded by PIC. EHS advised to have unit inspected for repair.***WILL RETURN IN 72HRS TO VERIFY***

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 3-501.13 Thawing (Pf) Two rolls of ground beef were thawing on the drain board of the meat prep sink. TCS FOOD shall be thawed: (A) Under refrigeration at 41F or (B) Completely submerged under running water: (1) At a water temperature of 70FFood temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 Thawing (Pf) Two rolls of ground beef were thawing on the drain board of the meat prep sink. TCS FOOD shall be thawed: (A) Under refrigeration at 41F or (B) Completely submerged under running water: (1) At a water temperature of 70F; (2) With sufficient water velocity to agitate and float off loose particles in an overflow. The PIC placed the thawing ground beef in the walk in cooler to continue thawing. ***CDI***

In plain English

More about food kept at an unsafe temperature

notedCode 4-501.12 Cutting Surfaces (C) Several cutting boards are excessively discolored and deeply scratched. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. The PIC has been advised. 4-101.19 Nonfood-Contact Surfaces (C) The bottom shelf of the worktop stainless steel counter is covered with soiled and peeling aluminum foil. Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splashCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12 Cutting Surfaces (C) Several cutting boards are excessively discolored and deeply scratched. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. The PIC has been advised. 4-101.19 Nonfood-Contact Surfaces (C) The bottom shelf of the worktop stainless steel counter is covered with soiled and peeling aluminum foil. Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. The PIC removed the soiled; peeling aluminum foil.

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 and Restrictions (C) Floors have food debris build up in high traffic prep areas and underneath equipment. Physical facilities shall be maintained clean. Increase the cleaning frequency. ***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

Official record from Wake County Environmental Services, Jul 8, 2026 · Original Source

1 - Inspection

Aug 8, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode 4-601.11 (A) EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Soiled plates were stored as clean at the make/prep lines. Equipment food contact surfaces and utensils shall be clean to sight and touch. PIC had plates moved to the dish pit to be cleaned and sanitized. ***CORRECTED DURING INSPECTION (CDI)***

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 4-501.11 Good Repair and Proper Adjustment - Equipment (C) 4-501.12 Cutting Surfaces (C) The lowboy units have torn gaskets. The cutting boards are deeply scratchedCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) 4-501.12 Cutting Surfaces (C) The lowboy units have torn gaskets. The cutting boards are deeply scratched; scoured; and discolored. Equipment shall be maintained in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.

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

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, Aug 8, 2025 · Original Source

1 - Inspection

Jan 9, 2025

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core; Outside garbage receptacle is missing a drain plug. Drains in dumpsters and waste containers shall have drain plugs in place. Replace plug. No point taken today.

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

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Cove tile is broken or missing near the mop sink and entry to dry storage area. Physical facilities shall be maintained in good repair and so that they are easily cleanable. Repair/replace tile. Half point taken.

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 6-501.14Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.14; Core; Dusty ventilation vents observed on ceiling in expo area and near warewashing area. Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust; dirt or other materials.

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 9, 2025 · Original Source

1 - Inspection

Aug 6, 2024

Score 95

Official score: 95 · Understand this area’s scale

7 recorded violations

criticalCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Observed an employee handle raw chicken with single-use gloves. Gloves were discarded after dropping chicken into the fryer. Employee then wiped their face and went to retrieve new gloves from the glove box. Employees shall wash their hands after touching body parts other than clean hands and before donning gloves for food prep. CDI- handwashing education provided. Employee washed hands before continuing food prep.

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

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

3-301.11; Priority; Observed an employee handling cut lettuce with their bare hands on the makeline. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. CDI- lettuce discarded and employee donned gloves.

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

minorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13; Core; ROP salmon in the walk-in cooler was observed still sealed in its packaging while thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. CDI- packs were cut open during inspection.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; A plastic ramekin was being used as a scoop in cocktail sauce and left inside the container of sauce. Only use utensils with handles that can be kept out of the food. CDI- ramekin removed. No point taken

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 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Observed an employee cloth drying dishes and equipment as they came out of the warewashing machine. Equipment and utensils may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. CDI- employee instructed not to cloth dry equipment. No point taken.

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

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; No bleach testing paper was availalbe to test dish washing machine sanitizer concentration. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI- bleach paper was provided during inspection. Facility is still waiting on their test kit to arrive.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Walk-in cooler flooring epoxy is damaged. Physical facilities shall be maintained in good repair and so that they are easily cleanable. Repair flooring. No point taken.

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, Aug 6, 2024 · Original Source

1 - Inspection

Apr 9, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; the warewashing machine was observed with 0ppm chlorine residual during operation. This machine shall have at least 25ppm to properly sanitize. CDI- chlorine bucket and feeder line were adjusted during inspection and chlorine concentration measured 50 ppm. Ensure machine is tested throughout the day with testing paper. Dishes were run through the machine again to sanitize.; 4-601.11 (A); Priority Foundation; The meat slicer was observed with minor food residue on the back of the blade from previous use. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- slicer cleaned during inspection. All other equipment observed clean. Full points not taken.

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

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Raw shrimp and cooked wings in the fryer cooler were observed holding above 41F (see temp chart). TCS foods shall be held cold at 41F or below. CDI- lids placed on product containers to keep them cold and flip top was also closed. This unit is next to the fryer and hot air is influencing the temperature when the flip top lid is kept open. Keep flip top closed when not in use to help maintain temp. All other foods observed cold. No points taken today.

In plain English

More about food kept at an unsafe temperature

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Raw meats observed stored on a sheet tray on the freezer floor. Food shall be stored at least 6" off the floor. Relocate frozen product to freezer shelves.

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

Official record from Wake County Environmental Services, Apr 9, 2024 · Original Source

1 - Inspection

Dec 18, 2023

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Several plastic food storage containers had date marking sticker residue on the outside. These are stacked together so that the outside of one container touches the food-contact surface of another. A metal pan stored as clean had food residue on the inside. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- all containers removed for cleaning.

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

criticalCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Two large; plastic containers of queso were observed cooling in an ice bath with no water upon arrival. The queso measured between 90 and 104F. The time log on the dry erase board indicated cooling was initiated at 8:45am. TCS (time/temperature controlled for safety) foods shall be cooled from 135F to 70F within 2 hours. CDI- queso reheated on stove to 165F and cooling was redone using an ice wand and the ice water bath. Ensure ice baths have enough ice and water to be effective. Use ice wands in liquid foods like soups/melted cheese to achieve quicker cooling or separate into smaller containers in the ice bath.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Queso did not meet the cooling time required due to ineffective cooling methods. Cool TCS foods in the following ways: (1)Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment like ice wands (4) Stirring the food in a container placed in an ice water bath (5) Using containers that facilitate heat transfer (6) Adding ice as an ingredient (7) Other effective methods (placing foods in freezer for a period of time). CDI- reviewed cooling methods with PIC. No point taken today.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer bucket observed on the floor under the counter at the cookline. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and in a manner that prevents contamination of food; single-service articles; clean equipment and linens. CDI- bucket moved to a lower shelf. No point taken today.

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; Some residue accumulation observed under the counter and around the reach-in cooler doors. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency. All other surfaces observed clean. No point taken today.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; One corner of the light shield in the walk-in cooler is cracked and broken. Cove tile missing around wall near mop sink. Physical facilities shall be maintained in good repair. Repair these items. ; 6-501.12; Core; Floor around hot water heater in back prep area is soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean this area.

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, Dec 18, 2023 · Original Source