1 - Inspection
Sep 4, 2026
Score 100
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Wake County Environmental Services, Sep 4, 2026 · Original Source
Restaurant · Wake County, NC
Serafina Ristorante
126 N Salem St
Last inspected Sep 4, 2026 · View Map ↗ · Compare ↗
Score 100
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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 inspections1 - Inspection
Feb 24, 2026
Score 97
Official score: 97 · Understand this area’s scale
4 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 knives; meat slicer; ten can can opener; dishes; and utensils were stored as clean. Equipment food contact surfaces and utensils shall be clean to sight and touch. These items were 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 problemsnotedCode —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) Cutting boards were deeply scratched and heavily discolored. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. PIC advised.
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 problemsnotedCode —Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) Dessert reach in cooler shelves and interior floor surface are soiled. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.PIC informed.
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 problemsnotedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Hood panels and tile walls at the cookline are soiled. Physical facilities shall be cleaned as often 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 problemsOfficial record from Wake County Environmental Services, Feb 24, 2026 · Original Source
1 - Inspection
Oct 6, 2025
Score 97
Official score: 97 · 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) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.: Handful of six pans stored as clean with food residue on them. Food contact surfaces shall be clean to sight and touch. CDI - containers moved to dish area to be rewashed.
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 problemsnotedCode 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): Time/Temperature Control for Safety (TCS) foods held above 41F in top left portion of large prep cooler and in smaller prep cooler (temps outlined in grid above). TCS foods shall be stored at 41F or below for cold holding. CDI - foods moved to walk-in cooler to re-cool.
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 temperaturenotedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf): Cooked filets; cooked short ribs; prosciutto in prep cooler all missing date marking. Time/Temperature Control for Safety (TCS) foods that are ready-to-eat (RTE) shall be date marked not to exceed a hold of 7 days. CDI - dates known and affixed 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 problemsOfficial record from Wake County Environmental Services, Oct 6, 2025 · Original Source