Restaurant · Wake County, NC

Smithfield Chicken Bar-B-Que

Name: Smithfield Chicken Bar-B-Que
Address: 12504 Capital Blvd, Wake County, NC

12504 Capital Blvd

Last inspected Jul 15, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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

The full inspection history

8 inspections

1 - Inspection

Jul 15, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

notedCode Observation: Open employee drinks were stored on prep surface in the kitchen. 2-401.11 (A) EatingEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

Observation: Open employee drinks were stored on prep surface in the kitchen. 2-401.11 (A) Eating; Drinking; or Using Tobacco - C Except when drinking from a closed beverage container; employees shall eat; drink; or use tobacco only in designated areas where the contamination of food; clean equipment and utensils can not result. CDI: Employee drinks were discarded.

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 —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Ice machine has micriobial growth building up on internal walls and internal shield.. 4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf CDI: Ice machine is being sanitized.

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: Raw shrimp was stored with ready to eat veggiesOther

Official wording

Food separated & protected

Inspector’s notes

Observation: Raw shrimp was stored with ready to eat veggies; such as potatos and onions in the walk in cooler. 3-302.11(A)(1) Separation; Packaging & Segregation; Raw animal food and Ready to Eat - P FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS during storage; preparation; holding; and display from READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; and unwashed produce. CDI: Shrimp was moved and stored separate from ready to eat foods.

In plain English

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

More about other finding

notedCode Observation: Potato salad on the line was holding at 52F. All other cold hold foods on the line are holding at 41F or below. 3-501.16 (A)(2) TCS food Cold holding P Except during preparationFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Potato salad on the line was holding at 52F. All other cold hold foods on the line are holding at 41F or below. 3-501.16 (A)(2) TCS food Cold holding P Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. CDI: Potato salad was pulled from the line and placed in the walk in cooler to 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 temperature

notedCode Observation: The tv's above the hot hold area where customer plates are placed after they are made have dust building up on them. Mouse feces were seen in multiple storage cabinets. Food debris is building up below and behind the fryers. 4-601.11(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The tv's above the hot hold area where customer plates are placed after they are made have dust building up on them. Mouse feces were seen in multiple storage cabinets. Food debris is building up below and behind the fryers. 4-601.11(C) 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

Official record from Wake County Environmental Services, Jul 15, 2026 · Original Source

1 - Inspection

Feb 9, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode Observation: A container of employee food was laying on top of a container of bbq to be served to customers in the steamer. 2-401.11 (A) Employees shall eatEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

Observation: A container of employee food was laying on top of a container of bbq to be served to customers in the steamer. 2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI: Employee food was removed.

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: The ice scoop was stored with the handle in the ice. Cups were being used to get sugar out of the sugar container. A scoop with a handle should be used. 3-304.12 (E) In-use utensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: The ice scoop was stored with the handle in the ice. Cups were being used to get sugar out of the sugar container. A scoop with a handle should be used. 3-304.12 (E) In-use utensils; such as ice scoops or utensils for non-TCS food; must be stored in a clean and protected location. CDI: Scoop and cups were removed.

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 —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Debris was building up in cabinets. 4-602.13 Nonfood Contact Surfaces (C) CDI: Cabinets were cleaned.

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: Multiple tiles were missing from the floor around the fryer area. 6-101.11/6-201.11 FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Multiple tiles were missing from the floor around the fryer area. 6-101.11/6-201.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.

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 9, 2026 · Original Source

1 - Inspection

Nov 5, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Sanitizer solution in 3 compartment sink was below 50ppm chlorine. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P CDI: Sanitizer was remade at correct concentration.

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 —Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Observation: Fried chicken in the bottom of the hot hold cabinet was holding at 124F. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P CDI: Chicken was pulled and discarded.

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Food debris is building up behind fryers on the line. Microbial growth is builidng up on the walls behind multiple sinks. Mouse feces are in the storage cabinet by cash register. 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Food debris is building up behind fryers on the line. Microbial growth is builidng up on the walls behind multiple sinks. Mouse feces are in the storage cabinet by cash register. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C)

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: Multiple tiles are cracked or no longer secured to the floor infront of the fryers. 6-101.11/6-201.11 FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Multiple tiles are cracked or no longer secured to the floor infront of the fryers. 6-101.11/6-201.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.

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, Nov 5, 2025 · Original Source

1 - Inspection

Aug 4, 2025

Score 96

Official score: 96 · Understand this area’s scale

5 recorded violations

notedCode Observation: Employee drink was stored on prep counter beside french fry station. 2-401.11 (A) Employees shall eatEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

Observation: Employee drink was stored on prep counter beside french fry station. 2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI: Drink was moved.

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: One of the three ice machines has a small amount of microbial growth in it. Dishes were being washed in the shrimp prep sink. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) 4-703.11 After cleaningCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: One of the three ice machines has a small amount of microbial growth in it. Dishes were being washed in the shrimp prep sink. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) 4-703.11 After cleaning; equipment; food contact surfaces; and utensils shall be sanitized using an approved method.-P CDI: Ice machine was sanitized. Dish water was drained out of shrimp prep sink and prep sink was sanitized. .

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: Onions had a use by sticker of 7/31/25 and were still stored in standing cooler. Macoroni salad and slaw were not date marked in the standing cooler. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expiredFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Onions had a use by sticker of 7/31/25 and were still stored in standing cooler. Macoroni salad and slaw were not date marked in the standing cooler. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P CDI: Expired and unmarked foods were 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 —Equipment and utensils

Official wording

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

Inspector’s notes

Obseration: Dishes were stacked before they were air dried. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

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 —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Grease debris is building up behind fryers at cooking station. 4-602.13 Nonfood Contact Surfaces (C)

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 4, 2025 · Original Source

1 - Inspection

Mar 28, 2025

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

notedCode Observation: Employee food and drink was stored with food to be served to customers in the walk in cooler and the standing cooler. Employee drinks were stored beside and above food to be served to customers. 2-401.11 (A) Employees shall eatEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

Observation: Employee food and drink was stored with food to be served to customers in the walk in cooler and the standing cooler. Employee drinks were stored beside and above food to be served to customers. 2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI: Employee food and drink was separated from food to be served to customers.

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: Sanitizer at 3 compartmet sink only registered around 10ppm chlorineCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Sanitizer at 3 compartmet sink only registered around 10ppm chlorine; it should range from 50ppm to 200ppm. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P CDI: Sanitizer was drained and remade to correct concentration.

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: BBQ was taken out of cooler and laid on counter topFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: BBQ was taken out of cooler and laid on counter top; it was holding at 62F upon arrival. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: BBQ was reheated to 165 Plus.

In plain English

More about food kept at an unsafe temperature

minorCode Observation: Grease is building up on the outside of equipment. Debris is building up behind the washing machine. 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Grease is building up on the outside of equipment. Debris is building up behind the washing machine. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) 4-602.13 Nonfood Contact Surfaces (C)

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 28, 2025 · Original Source

1 - Inspection

Dec 10, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Observed paper towel dispenser not working at handwashing sinks in kitchen. Each hand sink shall be supplied with an approved hand drying method. CDI: PIC replaced batteries in dispenser.

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-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Observed black residue inside the ice machine near the cash registers. Ice machines shall be cleaned at a frequency to preclude the accumulation of soil or mold. Increase cleaning frequency of ice machine interior.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15;Core; Observed container of pulled pork tightly covered cooling in walk-in cooler with temperature 50-51F. When placed in cooling or cold holding equipment; food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and Loosely covered; or uncovered if protected from overhead contamination. CDI-Containers were loosely covered during inspection.

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; Some cleaning needed on the bottoms; outsides or handles of equipment. Shelving units holding clean dishes found to have sticky build up. Non-food contact surfaces shall be maintained clean. 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

notedCode 5-501.113(B)Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113(B);Core; Observed one top lid missing on outside cardboard dumpster. Keep dumpster; outside waste containers covered with tight-fitting lids or doors. Contact dumpster company for replacement.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Dec 10, 2024 · Original Source

1 - Inspection

Mar 15, 2024

Score 95.5

Official score: 95.5 · 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; Hand sink in the back found out of soap. Each hand sink shall be supplied with soap. CDI: PIC replaced soap.; 6-301.12; Priority Foundation; Two hand sinks found out of paper towels or the paper towel dispenser not working. Each hand sink shall be supplied with an approved hand drying method. CDI: PIC replaced paper towels.

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) and (B); Priority; Shrimp found maintaining in reach in 1 found at 50F. TCS food shall be maintained at 41F or below. CDI: PIC voluntarily discarded shrimp and agreed to stored shrimp with ice.

In plain English

More about food kept at an unsafe temperature

minorCode 3-307.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11; Core; Employee seen washing dishes while several pans of cooling Brunswick stew are sitting uncovered in the drainboard beside the sanitizer bay. FOOD shall be protected from contamination that may result from a factor or source not specified. CDI: Employee moved stew.

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

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; A few wet wiping cloths found stored in various areas throughout the kitchen. Wiping cloths shall be stored clean and dry or in sanitizer. Store wiping cloths correctly.

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 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; One box of single use gallon jugs found stored on the floor. Single use items shall be stored at least 6 inches off of the floor. Store single use items off of the floor.

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, Mar 15, 2024 · Original Source

1 - Inspection

Dec 11, 2023

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

majorCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; One hand sink found without hand soap. Each hand sink shall be supplied with soap. CDI: PIC placed new soap at the sink. ; 6-301.12; Priority Foundation; Three hand sinks found without paper towels. Each hand sink shall be supplied with an approved hand drying method. CDI: PIC replaced paper towels at each 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.

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Potato salad and coleslaw found maintaining above 41F. TCS items shall be maintained 41F or below. CDI: Employee switched out both dishes with new ones and put those in the walk in to cool and PIC turned the cooler down.

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; Three compartment sink found with a small leak. Significant ice build up found in the back reach in freezer. Equioment shall be maitained in good repair. Repair items.

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

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, Dec 11, 2023 · Original Source