Restaurant · Wake County, NC

Seol Grille

Name: Seol Grille
Address: 2310 Walnut St, Wake County, NC

2310 Walnut St

Last inspected Sep 3, 2026 · View Map ↗ · Compare ↗

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Score 99

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

The full inspection history

9 inspections

1 - Inspection

Sep 3, 2026

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Plastic mint-color hand-held slicer name brand: Benriner is not clean with trapped food in corners and around the blade. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf Unit may need to be replaced. Assure the Benriner slicer is being effectively cleaned and sanitized. Slicer should be taken to the dishwashing / ware washing area. Employee cleaned the mint-color slicer twice during inspection with the use of a cleaning brush.

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 3-501.15 Cooling Methods (Pf) Sprouts with corn stored in the corner of the walk-in coolerFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Sprouts with corn stored in the corner of the walk-in cooler; covered and stacked is not stored for rapid cooling. Sprouts 73 degrees F. Lid was removed and pans spread out into a single layer. Ice water may also be helpful to lower the sprout temperature quickly. After the sprouts reach 41F; they may be covered and stacked.

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 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floor has pits in the meat cutting area. . . entrance to the walk-in freezer is damaged with the panel on the left missing and insulation exposed. Restore to cleanable sound finish. . . Ice accumulated inside the walk-in freezer overhead. . . Tape is used on the meat slicer. Tape is not a cleanable surface.

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 3, 2026 · Original Source

1 - Inspection

May 14, 2026

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 2-301.12Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.12; Priority; Employee is rinsing her gloves in the 3-compartment food preparation sink with lettuce soaking in salt in the next compartment. Gloves shall be removed and hands washed in the handwashing sink. Teach and emphasize proper handwashing and glove use with all employees. Discussed today and handwashing directed.

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

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 The 3-compartment sink is intended for food preparation and rinsing the rice paddle. Although the sink has 2 faucets and 3 compartments; it is considered one sink. Dirty utensils are being washed in the center compartment and right side; while lettuce/cabbage is soaking in salt on the left. This does not provide adequate protection for the food. Dirty utensils should be taken to the large ware washing area (staffed with 2 employees) to clean and sanitize the utensils used on the opposite side of the kitchen. Do not wash utensils in the food preparation sink. Do not wash hands or wash gloves at the food preparation sink. Store food in a clean location; not exposed to contamination or splash from the other side of the sink. Sink was cleared of dirty wares today.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Rice Paddle (at the rice cooker) should not be stored in standing water. Store utensils in water maintained hotter than 135F -or- on a clean & dry surface -or- in a dipper well with flowing water.

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 4-501.11 Two refrigerator gaskets are wrinkledCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Two refrigerator gaskets are wrinkled; not properly secured on right doors; preventing proper door closure. . . Walk-in Cooler Door Handle is rough; deteriorating on edges. . 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, May 14, 2026 · Original Source

1 - Inspection

Feb 13, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

6 recorded violations

notedCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; Soap is not dispensing at one handwashing sink; dispenser is nearly empty so no longer dispensing. Other portable soap dispensers are filled with water; diluted soap. Several of these soap dispensers are clogged; plugged with dry soap; indicating lack of use. Assure soap is available at each handwashing sink. Employee was observed washing hands at the 3-compartment sink. Teach all employees to wash hands in a handwashing sink only. Any soap; such as a moisturizing soap can be used; but soap should be used as supplied by the manufacture; not diluted. Keep each handwashing sink stocked and ready for use. New bag of soap was added to the wall mounted dispenser and heavily diluted soap was replaced.

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

3-501.16(A)(2) Some pans of raw chicken 45F and raw meat 41F are stored outside of refrigeration; on the prep surface. Properly store the pans in the refrigerator. Maintain TCS foods in cold holding at 41F or less. -P Pans were put into the refrigerator today.

In plain English

More about food kept at an unsafe temperature

notedCode 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Assure that shaker bottles of MSG are labeled with the common name. Labeling appears to be in KoreanFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Food Storage Containers Identified with Common Name of Food (C) Assure that shaker bottles of MSG are labeled with the common name. Labeling appears to be in Korean; so please also add the name from the original package (bag). verified contents and discussed labeling today

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 —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) One wet wiping cloth is stored on a cutting board. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Add a sanitizer bucket in this area for storage of the wiping cloth.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Rice Paddle (at the rice cooker) is stored in standing water. Store utensils in water maintained hotter than 135F -or- on a clean & dry surface -or- in a dipper well with flowing water.

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 4-101.18 Nonstick CoatingsCleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.18 Nonstick Coatings; Use Limitation (C) Skillets; pans with non-stick finish are in bad condition. Replace pans; skillets with damaged non-stick finish. Use non-scratching; non-scoring utensils and cleaning methods. Manager agrees to replace the damaged pans.

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 13, 2026 · Original Source

1 - Inspection

Aug 21, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 3-501.15 Cooling Methods (Pf) Cooling Methods for Cream Corn may not be sufficient to cool the corn within 4 hours. Corn is stored in covered plastic containers and grouped together. Monitor the temperature of cooling cornFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Cooling Methods for Cream Corn may not be sufficient to cool the corn within 4 hours. Corn is stored in covered plastic containers and grouped together. Monitor the temperature of cooling corn; recording the temperature each hour to determine if current methods yield cream corn at 41 degrees F within 4 hours. Cooling Log was attached to the corn today. If corn has not reached 41F in 4 hours; improved rapid cooling is needed that may include uncovered containers and started with pre-cooled canned corn. Consider storing cans of corn inside the walk in cooler to start with cold ingredients (as opposed to room temperature ingredients. . . Sprouts 60F inside the walk in cooler are stored stacked and covered in the corner between the freezer door and walk-in cooler door (likely the warmest portion of the cooler). Sprouts shall cool to 41 degrees F within four hours. . . Meat Patties are 105F. Cooked Meat shall cool to 41F within six hours total. Cooling Log was attached to the pan of cooked meat today to record the temperature each hour. If meat does not cool from 135F to 70F within 2 hours; it shall be discarded. Assure rapid cooling methods are used.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Rice Paddle and scoop (at the rice cooker) are stored in standing water. Store utensils in water maintained hotter than 135F -or- on a clean & dry surface -or- in a dipper well with flowing water. Container of water was emptied. Replace the scoop with the melted; damaged handle.

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, Aug 21, 2025 · Original Source

1 - Inspection

Mar 12, 2025

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Squeeze bottle of sesame oil and spray bottle of sake used in meat cutting area in unlabeled bottles. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. Labels added to these items during inspection.

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

Official record from Wake County Environmental Services, Mar 12, 2025 · Original Source

1 - Inspection

Oct 7, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode 4-903.11Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11; Core; A few metal containers stacked with water in-between the containers on shelf above three compartment sink. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Dishes rearranged during inspection to allow air drying.

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 6-501.19 Closing Toilet Room DoorsCleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.19 Closing Toilet Room Doors; Core; Employee restroom door open to dry storage area nearby. Except during cleaning and maintenance operations; toilet room doors shall be kept closed. Consider adjusting self-closing latch to allow door to automatically close. No points deducted; door closed during 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, Oct 7, 2024 · Original Source

1 - Inspection

Jun 24, 2024

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; A few containers of food on the floor of the walk-in freezer. Food shall be protected from contamination by storing the food in a clean; dry location where it is not exposed to splash; dust; or other contamination and at least 6 inches above the floor. Facility has added another reach-in freezer for desserts. Keep food up off the floor. Items moved during inspection.

In plain English

More about food not protected from contamination

Official record from Wake County Environmental Services, Jun 24, 2024 · Original Source

1 - Inspection

Jan 26, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 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; 2-compartment meat preparation sink is not clean with unclean film adhering to interior surfaces. Use Detergent; Dawn Detergent is stored under the sink; to clean with a green scrub pad or metal scrub pad after each use. After cleaning and rinsing; apply sanitizer and allow to air-dry. Cleaning & sanitizing of the sink was directed during today's inspection. . . Peelers are not clean with build-up on the blades. Handle of the ice scoop also has build-up. Peelers were soaked in hot water today to start the cleaning process. Ice Scoop was taken to the dishwashing 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

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; Small plate of thinly cut raw beef 46F stored on top of other pans of meat in the top of the Prep Refrigerator. Meat is not stored properly inside the refrigerator. Other pans in this refrigerator are too full; with food heaped above the top rim. Follow fill-line on the pans. Maintain meat at 41F and colder. Raw Beef was moved to the lower portion of the refrigerator.

In plain English

More about food kept at an unsafe temperature

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Bulk Chemical containers attached to the dispenser in the can wash are not labeled. Labels have been removed. Bottom solution appears to be Sink & Surface (lactic acid and DDBSA); but is dispensing extremely strong; above range indicated on test strips with very red color. Top solution is yellow and is believed to be Pine Sol that was purchased at Sam's Club and poured into the jug; but the responsible employee is not present currently. Chemicals must be labeled. Discussed proper use of chemicals throughout the kitchen; including the labeling requirement.

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, Jan 26, 2024 · Original Source

1 - Inspection

Sep 28, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

2 recorded violations

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Steak 112F held in a sautee pan. Previously; steak was fully cooked and held in a steam table above 135F. Today; steak is partially cooked and held in a sautee pan for to-go orders. Cook steak and maintain above 135F -or- follow the rule Time as a Public Health Control. . Noodles with Soy base 101F are held with no temperature control for the all-you-can-eat menu. Noodles shall be held at 135F and above; below 41F -or- in compliance with the rule: Time as a Public Health Control. Today we discussed labeling noodles for a maximum of 4 hours with sticker on the pan. Written Procedures are needed to use time-holding that detail each food; how the food will be labeled or specific time periods; and instructions to discard any remaining food at 4 hours. Written Procedures should be posted for employees to view.

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; Bucket of red sauce is stored on the floor with emersion mixer inserted. Do not put food on the floor. Find a stable surface to mix food on a clean preparation surface. Sauce was removed from the floor.