Restaurant · Wake County, NC

Showmars

Name: Showmars
Address: 4203 Corners Pkwy, Wake County, NC

4203 Corners Pkwy

Last inspected Jul 13, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 97

Get the next inspection, free.

We'll email you when Showmars has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

7 inspections

1 - Inspection

Jul 13, 2026

Score 97

Official score: 97 · Understand this area’s scale

6 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; No certified Food Protection Manager present. Must have a CFPM on site at 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 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; The interior of the ice machine (shoot and ceiling) soiled with accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2); Priority; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F in different units. TCS foods shall maintain 41 F or below. Refer to temperature chart. Foods moved to cool in the walk-in cooler/freezer. Additionally; the top portion of the grill cooler is maintaining 45 F ambient. Repair cooler to maintain proper temperatures (41 F or below). VR - EHS will follow up to ensure the top portion of the grill cooler can maintain 41 F or below.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; A couple wet wiping cloths stored on prep surfaces. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified on the manufacturer's use labeling. "In hand or in bucket". Cloths returned to sanitizer buckets.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Condensate is dripping from the ceiling in the walk-in cooler. No food stored underneath where the drips are coming from. Additionally; the cook line lowboy freezer gasket (on the far left side) is torn. Equipment shall be in good repair and proper adjustment. Evaluation of the walk-in cooler by a technician is needed to assess the cause of condensation; and replace the lowboy freezer gasket.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Lowboy freezer gaskets (on the cook line) soiled with accumulation. Surfaces of equipment shall be kept free of an accumulation of 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, Jul 13, 2026 · Original Source

1 - Inspection

Nov 21, 2025

Score 97

Official score: 97 · Understand this area’s scale

1 recorded violation

notedCode 3-501.16 (A) (2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2); Priority; Numerous TCS (Time/Temperature Control for Safety) foods holding above 41 F. TCS foods shall maintain 41 F or below. Refer to temperature chart. CDI - Foods moved to cool in the walk-in cooler/freezer.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Nov 21, 2025 · Original Source

1 - Inspection

Jul 1, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

notedCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; A gloved employee observed handling a raw hamburger patty and subsequently removed the soiled gloves and donned a new pair of gloves. No handwashing observed. The hands shall be washed when switching between working with raw food and RTE (ready-to-eat) food; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; and after engaging in any activity that may contaminate the hands. CDI - EHS spoke with PIC and educated on handwashing procedures. PIC to further educate all employees on proper handwashing procedures.

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.

More about handwashing problems

notedCode 6-301.14Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14; Core; The handwashing sink at the far-left end of the cook line (closest to the grill area) and the handwashing sink in the back prep area (closest to the walk-in cooler) missing handwashing signs. A sign/poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Obtain handwashing signs.

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.

More about handwashing problems

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; The interior of the ice machine (shoot; crevices; and sides) soiled with accumulation. The lid covering ice at the soda machine in the front area soiled with accumulation. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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 3-501.16 (A) (2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2); Priority; Several TCS (Time/Temperature Control for Safety) foods holding above 41 F. TCS foods shall maintain 41 F or below. Refer to temperature chart. CDI - Foods moved to cool in the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

notedCode 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; A few coolers on the cook line (lowboy coolers and cooler drawers) soiled with black accumulation. The outside of the seafood breader bin soiled with black buildup. Surfaces of equipment shall be kept free of an accumulation of 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, Jul 1, 2025 · Original Source

1 - Inspection

Jan 16, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode 6-301.14Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14; Core; The handwashing sink next to the 3-compartment sink was missing a handwashing sign. A sign/poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI - REHS provided extra signage. Post at handwashing sink.

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.

More about handwashing problems

notedCode 3-501.16 (A) (2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2); Priority; Observed several TCS foods holding above 41F in various prep coolers; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC added bags of ice to foods and moved some foods into walk-in cooler for rapid cooling. Repeat.

In plain English

More about food kept at an unsafe temperature

notedCode 4-903.11 (B)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (B); Core; Observed several metal food containers stacked together while wet and unable to air dry. Clean equipment and utensils shall be stored: In a self-draining position that allows for air drying; and covered or inverted. CDI - Containers separated 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

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority foundation; The available test strips expired in June 2024 and are no longer effective for testing the multi-quat sanitizer. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Acquire new QT test strips for the sanitizer. Repeat. Follow-up by 1/24/2025.

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 16, 2025 · Original Source

1 - Inspection

Aug 5, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

6 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; Observed some cooked chicken a couple degrees below 135F in one of the hot-holding units. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Chicken was moved to the griddle for reheating.

In plain English

More about food kept at an unsafe temperature

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; Observed some TCS foods holding in the top sections of the prep coolers holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - TCS foods were moved into the freezer for rapid cooling; ensure prep top lids are closed during slower times.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Observed several damp wiping cloths stored on the counters. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified on the manufacturer's use labeling. CDI - Wiping cloths placed in sanitizing buckets.

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 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; The chlorine test strips expired in 6/2021 and the test strips available for the 3-compartment sink measured pH and not concentration of the multi-quat sanitizing solution. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Acquire new chlorine and multi-quat test strips. Follow-up by 8/15/2024.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Observed a significant leak underneath the front-of-house handwashing sink. A plumbing system shall be maintained in good repair. Repair leaking handwashing sink.

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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed significant white; microbial growth on the interior surfaces of the built-in cabinet under the handwashing sink. Physical facilities shall be cleaned as often as necessary to keep them clean. Address source of microbial growth and remove using appropriate methods.

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 5, 2024 · Original Source

1 - Inspection

Feb 14, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 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; All of the TCS foods stored in the glass door reach-in cooler were holding between 43F-45F. TCS (time/temp control for safety) foods shall be maintained at 41F or less. CDI - TCS foods were moved to the walk-in cooler by the PIC. When trying to adjust air temperature of this cooler; the temperature did not decrease; do not store these foods in this cooler until temperature issue is addressed.

In plain English

More about food kept at an unsafe temperature

minorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13; Core; Observed raw salmon thawing in the refrigerator while still completely sealed in vacuum-sealed packaging. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: prior to its thawing under refrigeration; or prior to or immediately upon completion of its thawing using adequate procedures under the NC Food Code. Open packaging before thawing fish in the refrigerator.

In plain English

More about food kept at an unsafe temperature

minorCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Observed a food employee not wearing a hair net while preparing and plating foods. Food employees shall wear hair restraints such as hats; hair coverings or nets; etc. that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensils; and linens; etc. CDI - Food employee donned hair net.

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

Official record from Wake County Environmental Services, Feb 14, 2024 · Original Source

1 - Inspection

Oct 13, 2023

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

majorCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; A hand soap dispenser at a handwashing sink was not functioning; therefore not providing hand soap. Each handwashing sink/group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI - A pump hand soap dispenser was added to this sink.

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.

More about handwashing 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; Some TCS foods in the fryer prep cooler; and one of the prep coolers by the service window were holding above 41F. TCS (time/temp control for safety) foods shall be maintained at 41F or less. CDI - PIC voluntarily discarded TCS foods over 45F and moved the other foods into the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; The multi-quat sanitizer concentration in the wiping cloth bucket was less than 150ppm. Cloths in-use for wiping counters and other equipment surfaces shall be: held between uses in a chemical sanitizer solution at a concentration specified under the NC Food Code. CDI - Old sanitizing liquid discarded and new sanitizing liquid at adequate concentrations added to bucket.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Observed several damaged gaskets on the drawer sections of the prep coolers and on the door of a warmer. Equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. Replace damaged gaskets.

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; Observed buildup of grease residue on hot-holding unit for french fries and hushpuppies. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean this hot-hold unit.

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 13, 2023 · Original Source