Restaurant · Wake County, NC

Sip N Spices

Name: Sip N Spices
Address: 120 Morrisville Square Way, Wake County, NC

120 Morrisville Square Way

Last inspected May 5, 2026 · View Map ↗ · Compare ↗

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Score 94

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

The full inspection history

4 inspections

1 - Inspection

May 5, 2026

Score 94

Official score: 94 · Understand this area’s scale

6 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Observed dried residue on can opener blade. Encrusted food debris on pizza baking pans. Observed grease and debris inside food prep sink basins. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items washed.

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) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Observed tandoori chicken sitting at room temperature and seasoned paneer holding above 41F item discarded. TCS food shall be held at 41F 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 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Date Marking system is flawed. Observed open package of chickpeas; ham paneer; and vegetable patties with discard dates 5/01/26 through 5/30/26. TCS foods shall be dated for the date the package is opened and held for 7 days counting the day that the package was opened. Items dated. 3-501.18; Priority; Observed no date marking for housemade soup; baked potatoes; cut tomatoes; seasoned panner; feta cheese; open cartons of milk and heavy cream Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded. This violation has been noted on four consecutive inspections.

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 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core;Observed employees in kitchen preparing food and handling food utensils without wearing hair restraints. Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean food ; equipment; utensils; linens; and single service articles or single use articles. Obtain hair restraints.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Observed wet and soiled wiping cloths on counters. Wet or soiled wiping cloths shall be submerged in a sanitizer solution in 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

notedCode 6-501.11 CoreCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Core; Observed thick layer of ice on the floor inside walk in. Observed standing water inside dry storage room and in room adjacent to the storage room. Physical facilities shall be maintained in good repair. According to the owner maintenance will visit to evaluate standing water this week.

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 5, 2026 · Original Source

1 - Inspection

Jan 9, 2026

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

notedCode 3-202.15Contamination

Official wording

Food in good condition; safe & unadulterated

Inspector’s notes

3-202.15 ; Priority Foundation; Observed several open bulk cans stored in refrigerators with rust; metal can fragments; and/ or black residue. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. After opening; store canned foods inside food grade containers. Canned items place in food grade containers.

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 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Observed encrusted food debris inside food prep sink and on several pans stored as clean above 3 comp sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.

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) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Observed tandoori chicken sitting at room temperature 71-72F. Temperatures verified with facilities thermometer. According to the PIC the item was cooked and cooled yesterday. The employee was in the process of dicing the cooked chicken and began other tasks. Diligent prep is required for TCS foods- item discarded. TCS food shall be held at 41F or below.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Observed cooked lentils; cooked potatoes; open packages of feta; plant based cheese; canned corn; heavy cream ect.. Ready to eat ; Potentially hazardous food (Time/temperature for food safety food )prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated. 3-501.18; Priority; Observed paneer cheese ; cooked pasta; holding with date with preparation dates 12/24/25 and 12/27/25. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.

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(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Observed a buildup of grease and debris on reach in doors and food debris present on grill equipment. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean equipment.

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 6-501.114 CoreCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.114 Core; Observed random items scattered in kichen area near back door. The entire prep table and prep sink is cluttered. Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and (B) Litter. Remove any items that are not essential to daily operations. 6-501.12 Core; Observed food splash on walls at pizza station. Observed a buildup inside food drain in backroom near the backdoor. 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, Jan 9, 2026 · Original Source

1 - Inspection

Sep 25, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw chicken was stored above ready-to-eat drinks and produce within walk-in cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures. CDI: PIC reorganized food according to storage order chart.

In plain English

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

More about other finding

notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Three pans of chicken and one pan of pasta were maintained beyond 7 days within walk-in cooler. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: PIC voluntarily discarded food. Repeat violation.

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

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. Walk-in cooler door is not self-closing or self-latching. Walk-in freezer condenser is leaking. Shelving on prep tables are bent and crooked. Repair items noted. Zero points deducted.

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 6-501.11 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) Trimming on center wall in cook-line kitchen was peeling away from wall. Physical facilities shall be maintained in good repair. Repair trimming. Zero points deducted.

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 25, 2025 · Original Source

1 - Inspection

Jan 30, 2025

Score 97

Official score: 97 · Understand this area’s scale

5 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) Several plastic and metal pans containing label residue and food debris were stored as clean. Food contact surfaces shall be clean to sight and touch. The pans were moved to the three compartment sink for cleaning and sanitizing. ***CORRECTED DURING INSPECTION (CDI)*** 4-602.12 Cooking and Baking Equipment Microwave interior surfaces soiled with food debris build up. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours. PIC advised to increase the cleaning frequency of the microwave. ***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 problems

notedCode GENERAL COMMENT: EDUCATION PROVIDED 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

GENERAL COMMENT: EDUCATION PROVIDED 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) A pan of chicken was held beyond the date of discard. Time temperature control for safety food shall be discarded when date marked food exceeds the time limit. Upon investigating; EHS found that there was a break in the date marking process. EHS provided education on date marking and gave examples of the correct process.

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 6-501.112 Removing Dead or Trapped BirdsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.112 Removing Dead or Trapped Birds; Insects; Rodents and other Pests (C) Insect remains found at back exit and storage closet. Dead insects shall be removed from the premises at a frequency that prevents their accumulation; decomposition; or the attraction of pests. PIC advised to remove insect remains.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode 4-602.13 Nonfood Contact Surfaces (C) Hood filters soiled with grease buildup. Nonfood contact surfaces of equipment shall be free of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Hood filters soiled with grease buildup. Nonfood contact surfaces of equipment shall be free of dust; dirt; food residue; and other debris. Clean the hood filters and ensure they are maintained 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

notedCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) FRP walls in the prep area and dish pit are soiled with splatter. Physical facilities shall be cleaned as often as necessary to keep them clean. PIC advised to increase cleaning frequency.

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 30, 2025 · Original Source