Restaurant · Wake County, NC

Salvio's Pizzeria

Name: Salvio's Pizzeria
Address: 2428 Sw Cary Pkwy, Wake County, NC

2428 Sw Cary Pkwy

Last inspected Jun 17, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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

The full inspection history

8 inspections

1 - Inspection

Jun 17, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 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 PIC is not a certified food protection manager. The PIC shall demonstrate knowledge by being a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food. CDI-List of approved courses sent to PIC email. Send employees to Certified food Protection Manager course.

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 4-501.11 Good Repair and Proper Adjustment - Equipment (Core)Cleaning 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 (Core); Shelves in the walk in cooler are rusting. Maintain equipment in good repair. Repaint or replace rusting shelves.

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 6-101.11/6-201.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-101.11/6-201.11; There is a section of dry wall next to the walk in cooler that is damaged. Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Repair the damaged drywall.

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 17, 2026 · Original Source

1 - Inspection

Dec 9, 2025

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 PIC is not a certified food protection manager. PIC shall demonstrate knowledge by being a certified food protection manager. Send employees to an ANSI-accredited food protection manager course from this list: https://anabpd.ansi.org/accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?prgID=8&statusID=4 CDI-Manager is sending multiple employees to a course to ensure that a PIC who is a food protection manager is on site during all hours of operation.

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 3-501.18 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 container of sausage; dated 12/1/25; was still available for service 12/9/25. Refrigerated; ready to eat; TCS foods must be discarded within 7 days of preparation or being opened. CDI-Sausage was voluntarily discarded. 3-501.17; Priority Foundation; Sliced meats and house tomato sauce prepared yesterday was not marked with preparation date. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI-Foods were allowed to be marked with preparation date. Educational materials on date marking 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 4-601.11(Core)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(Core); The handles on the preparation sink were soiled. The handles on the hand sink had residues on them. The drain line and rear panel behind the soda machine are soiled. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency of these items.

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 6-101.11/6-201.11Cleaning 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, Dec 9, 2025 · Original Source

1 - Inspection

Jul 16, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Meatballs; and marinara were holding 68-112F in the hot box. TCS foods must be held hot at 135F or above. CDI-Foods were moved to the walk in cooler to cool down; as food was not intended to reheat at this time. EC reviewed reheating procedures and temperatures with PIC.

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

Official record from Wake County Environmental Services, Jul 16, 2025 · Original Source

1 - Inspection

Jan 23, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Speed Rack is not clean. Food Preparation Sink is not clean. Splash surface on the floor mixer has unclean build up. Loose items on the cart are not clean. Effective cleaning is needed. Clean the sink after each use. Today we filled a squeeze bottle with dish detergent to clean the food preparation sink. Use cleaning brush and scrub pad to reach behind the metal guard; panel for cleaning and removal of black build up.

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, Jan 23, 2025 · Original Source

1 - Inspection

Sep 27, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

3 recorded violations

criticalCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 (E ) Floor Mixer is not clean on the splash surface. Clean mixer frequently enough to prevent accumulation of build up. Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

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 —Food temperature

Official wording

Proper reheating procedures for hot holding

Inspector’s notes

discussion: Meatballs in the Ventco Cabinet are 122 degrees in a cooking pot of water. Meatballs shall reach 165 degrees F within two hours. Discussed reheating parameters.

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

4-501.11 Refrigerator lid is not secure with unclean area. Dish machine is not operable. Maintain equipment 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, Sep 27, 2024 · Original Source

1 - Inspection

May 13, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Food Preparation Sink is not clean with textured residual inside the sink basin and build up visible in corners and on faucet. Use detergent and scrub the entire food preparation sink after each use. After cleaning and rinsing; apply sanitizer and allow to air dry. . . Can Opener and mount need cleaning. . Splash surface; surface above the mixing bowl on the floor mixer is not clean. Can opener was taken to the ware washing sink. Sink cleaning was started during today's 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

Official record from Wake County Environmental Services, May 13, 2024 · Original Source

1 - Inspection

Mar 12, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Chlorine registered 0 ppm at the 3-compartment sink. 50-200 ppm is required for effective sanitization. CDI - 50-200 ppm reached.

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; Prep cooler gaskets (across from the cook line) soiled with food residue. Dust is beginning to build up on the walk-in cooler fan guards. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris.

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 12, 2024 · Original Source

1 - Inspection

Nov 30, 2023

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

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; Spinach holding above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall hold at 41 F or below. CDI - Spinach moved to cool in the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

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; Prep cooler gaskets (across from the cook line) soiled with food residue. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris.

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, Nov 30, 2023 · Original Source