Restaurant · Wake County, NC

Seasons 52 #4547

Name: Seasons 52 #4547
Address: 4325-2100 Glenwood Ave, Wake County, NC

4325-2100 Glenwood Ave

Last inspected Mar 18, 2026 · View Map ↗ · Compare ↗

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Score 98

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Mar 18, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode Observation: The hand sink at the wait station has ccumulated debrisHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: The hand sink at the wait station has ccumulated debris; a lemon with coffee-tea staining in basin; Hand sinks cannot be used for any other task than hand washing; CDI: Educated staff on hands sink usage - Operator cleaned sink durng inspection. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) (B) A handwashing sink may not be used for purposes other than handwashing Pf.

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

Proper cold holding temperatures

Inspector’s notes

Observations: Cut tomatoes (44F); soft cheese (43F) and cut leafy greens (46F) on the mid app prep refrigerator (top section) improperly cold holding; CDI: TCS food products voluntarily discarded as corrective action. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P

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 Observation: Observation containers being wet stacked in dry storage areaEquipment and utensils

Official wording

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

Inspector’s notes

Observation: Observation containers being wet stacked in dry storage area; CDI: Staffing removed containers to air dry during inspection. 4-901.11 Equipment and Utensils; Air-Drying Required (C) (B) After cleaning and sanitizing; equipment and utensils may not be cloth dried.

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 Observation: Gaskets on the salad prep refrigeratorCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: Gaskets on the salad prep refrigerator; alto sham hot holding cabinet; cold prep chef drawer under the cook line are torn. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) 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, Mar 18, 2026 · Original Source

1 - Inspection

Oct 29, 2025

Score 99

Official score: 99 · Understand this area’s scale

4 recorded violations

notedCode Observation: Staff performing production tasks are wearing electronic watches during prepping foodEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Staff performing production tasks are wearing electronic watches during prepping food; preparation and other tasks. Staff can place electronic watches in pocket or can obtain another way for monitoring of device such as an arm band. Jewelry and other devices on the wrist carry levels of mircroorganisms that cannot be eliminated during handwashing. 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. Observation: Staff observed not wearing hair coverings or beard restraints during production tasks. CDI: This was corrected by providing hair restraints for staff during inspection. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.

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 Observation: Mushrooms were removed directly from the shipping box and prepped/cut at production sink without being washedOther

Official wording

Washing fruits & vegetables

Inspector’s notes

Observation: Mushrooms were removed directly from the shipping box and prepped/cut at production sink without being washed; CDI: Discussed and educated with staff requirements for washing all produce prior to any additional tasks such as prepping; cutting and production. Mushrooms were returned for washing before proceeding. 3-302.15 Washing Fruits and Vegetables (C) Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption

In plain English

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

More about other finding

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: Gaskets on the salad prep refrigerator and cold prep (rotisserie oven side) of the cook line are torn. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) 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

majorCode Observation: An irreversible temperature measuring device is not available to monitor hot water sanitization temperature on utensilsCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

Observation: An irreversible temperature measuring device is not available to monitor hot water sanitization temperature on utensils; equipment at the high temp warewash machine. A verification follow up for a measuring device is required by 11/08/2025. 4-302.13 Temperature Measuring Devices; Manual and Mechanical Warewashing.Pf (B) In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature.Pf

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 29, 2025 · Original Source

1 - Inspection

Apr 24, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode Observation: The warewash machine was not reaching 180F on final rinse cycle and final surface temerature did not meet 160F minimum. CDI: Dishes were carried to manual sink - Dish machine was repaired during inspection. 4-702.11 Before Use After Cleaning (P) Utensils and food contact surfaces of equipment shall be sanitized before useCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: The warewash machine was not reaching 180F on final rinse cycle and final surface temerature did not meet 160F minimum. CDI: Dishes were carried to manual sink - Dish machine was repaired during inspection. 4-702.11 Before Use After Cleaning (P) Utensils and food contact surfaces of equipment shall be sanitized before use; after cleaning.-P

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 Observation: The fish in the chef drawers were osberved at 43F. 42F. Drawers had been recently stocked and had risen during prep. (*Chef drawers are also located under open hot grill. CDI: Bagged ice and prodicts level reduction on the chef drawers. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: The fish in the chef drawers were osberved at 43F. 42F. Drawers had been recently stocked and had risen during prep. (*Chef drawers are also located under open hot grill. CDI: Bagged ice and prodicts level reduction on the chef drawers. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P

In plain English

More about food kept at an unsafe temperature

minorCode Observation: Wiping clothes in use not stored between sanitizer. 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: Wiping clothes in use not stored between sanitizer. 3-304.14 Wiping Cloths; Use Limitations (C) Hold in-use wiping cloths in properly concentrated sanitizer between uses.

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, Apr 24, 2025 · Original Source

1 - Inspection

Jul 24, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw tuna was found being stored above corn in the walk-in cooler. In order to prevent cross contamination; raw food shall be stored below ready-to-eat food or produce. CDI- Food was rearranged as needed.

In plain English

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

More about other finding

notedCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Unsalted butter mixture was found being held at room temperature. PIC stated this is held on time as a public health control (TPHC). No time marking was found for the food. If food is held on TPHC; time markings that indicate when the food was removed from temperature control so that employees can determine when the food must be discarded. CDI- Time stamps were placed.

In plain English

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

More about other finding

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Multiple containers of potentially hazardous food were found cooling in containers with tightly fitted lids attached. Potentially hazardous food shall be cooled in containers with loose or no covering to facilitate cool air flow transfer. CDI- Lids were partially removed for cooling.

In plain English

More about food kept at an unsafe temperature

minorCode 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Shelving in walk-in cooler is beginning to rust/peel. Equipment shall be maintained in a state of good repair. Replace as needed.; 4-501.12; Core; Cutting boards were found with large scratches and discoloration. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.

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; While improvements have been made in this area; minor amount of dust was found above plates in the service line. Non food contact surfaces shall be kept free of soil residue and other debris. Clean this area of service line. Deductions reduced due to noted improvements.

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 24, 2024 · Original Source

1 - Inspection

Feb 2, 2024

Score 97.5

Official score: 97.5 · 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; Food containers being stored as clean had food residue on their food contact surfaces. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Dishes were taken back to be washed as needed.

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 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Goat/feta cheese were found in opened bags with no date marking. After being opened or prepared; ready to eat potentially hazardous foods shall be dated to indicate when they must be discarded within a 7 day period. CDI- PIC was educated that these cheeses are not exempt from date marking; and cheeses were dated. Deductions will be taken if this item is repeated.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; In-use tongs were being hung on equipment handles in an area where they can be easily contacted by employee clothing/pants. In use utensils shall be stored on a clean portion of a food preparation surface that is protected from contamination.

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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Repeat; Plates on the cook line were found with food splash residue on them from line cooking. Utensils and equipment shall be stored in a clean; dry area where they are not exposed to potential contamination.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Clean food containers had sticker residue remaining on their non food contact surfaces. Microwave interior had food debris inside. NonFOOD-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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Minor cleaning is needed on the ceiling in the prep line area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

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, Feb 2, 2024 · Original Source

1 - Inspection

Oct 9, 2023

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

minorCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; After being ran for several minutes; restroom handwashing sink was only reaching 74F. A handwashing sink shall provide hot water at a minimum of 100F. Adjust handwashing sink so that hot water can reach 100F in a realistic time frame.

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

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw salmon was found being stored above cut tomatoes in a prep cooler. In order to prevent cross contamination; raw animal food shall be stored below ready to eat food. CDI- Food was rearranged as needed.

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; When asked; PIC stated that the knives/utensils being used with potentially hazardous foods are cleaned/sanitized at 3:00 PM; then after closing at 10:00 PM. If used with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. CDI- PIC was educated and utensils will be washed accordingly. Deductions may be taken if this item is repeated.

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; In one of the flip top units; all potentially hazardous foods tested were holding above 41F (see temperature chart). Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was taken to the walk-in cooler to cool down before a 4 hour period elapsed.

In plain English

More about food kept at an unsafe temperature

minorCode 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); Core; Dust buildup was observed above clean plates on the cook line. Plate on the cook line was found with food splash residue on it. Utensils and equipment shall be stored in a clean; dry area where they are not exposed to potential contamination.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Walk-in cooler fans have dust buildup accumulating. Non food contact surfaces shall be kept free of soil 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, Oct 9, 2023 · Original Source