Restaurant · Wake County, NC

Sabatino's Italiano

Name: Sabatino's Italiano
Address: 1001 Davis Drive, Wake County, NC

1001 Davis Drive

Last inspected Jun 24, 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

3 inspections

1 - Inspection

Jun 24, 2026

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode 4-602.11 Equipment food-contact surfaces and utensils - Frequency The ice dispenser of the beverage machine is soiled with a brown organic build up. (4) In EQUIPMENT such as ice bins enclosed components of EQUIPMENT such as ice makers EQUIPMENT: Absent manufacturer specificationsCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment food-contact surfaces and utensils - Frequency The ice dispenser of the beverage machine is soiled with a brown organic build up. (4) In EQUIPMENT such as ice bins enclosed components of EQUIPMENT such as ice makers EQUIPMENT: Absent manufacturer specifications; at a frequency necessary to preclude accumulation of soil or mold. PIC had employee clean and sanitize the ice dispenser. ***CORRECT DURING INPSECTION (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 4-903.11 (A) and (C) EquipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) Single-use/service items stored with the food contact surface exposed to environmental contamniation. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. PIC inverted the stacks of single-use/service items.***CDI*** ***REPEAT VIOLATION***

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 —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 (B) Leak pipe etc. not imminent threat The three compartment sink and the prep sink beside the microwave have leaking faucets. Maintain a plumbing system in good repair. PIC advised to repair.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, Jun 24, 2026 · Original Source

1 - Inspection

Aug 7, 2025

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) Establishment has 210 days to obtain a certified food protection 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

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.12 Cooking and Baking Equipment (C) Microwave interior cavity soiled with splatter and food debris. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. PIC cleaned microwave immediately.***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 —Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests (Pf) Flies in kitchen. Keep the premises free of insects. PIC advised to review and revise pest control plan.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode 4-903.11 (A) and (C) EquipmentEquipment and utensils

Official wording

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

Inspector’s notes

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 —Cleaning 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) The cutting boards are deeply scratched and scored. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. PIC advised to resurface or replace. PIC advised to resurface or replace. ***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, Aug 7, 2025 · Original Source

1 - Inspection

Mar 21, 2025

Score 99

Official score: 99 · Understand this area’s scale

4 recorded violations

notedCode —Permits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

Establishment has 210 days to obtain a certified food protection 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

notedCode 3-501.15 Cooling Methods (Pf) Trays of pasta and tray of eggplant on speed rack cooling at 72F. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (3) Using rapid cooling EQUIPMENTFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Trays of pasta and tray of eggplant on speed rack cooling at 72F. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; or (6) Adding ice as an ingredient. The PIC is advised to rapidly cool foods using an approved method. The pasta and eggplant were cooled to 41F during inspection using ice baths. ***CORRECTED DURING INSPECTION (CDI)***

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) Shrimp and steak were thawing in containers of water nesting on countertops. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or lessFood temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 Thawing (Pf) Shrimp and steak were thawing in containers of water nesting on countertops. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less; or (B) Completely submerged under running water: (1) At a water temperature of 70For below. EHS educated on proper thawing and guided PIC in correcting the process. ***CDI***

In plain English

More about food kept at an unsafe temperature

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12 The cutting boards are deeply scratched and scored. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. PIC advised to resurface or replace.

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, Mar 21, 2025 · Original Source