Restaurant · Wake County, NC

Smithfield's Chicken 'N Bar-B-Que

Name: Smithfield's Chicken 'N Bar-B-Que
Address: 4000 Jones Sausage Rd, Wake County, NC

4000 Jones Sausage Rd

Last inspected Mar 23, 2026 · View Map ↗ · Compare ↗

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Score 97

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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

7 inspections

1 - Inspection

Mar 23, 2026

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12 Core: The hand sink in the men's restroom is 91F and the hand sink in the women's restroom is 86F. Provide at least 100F water at hand sinks.

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)Priority: Hotdogs are 45F and shrimp is 43F in the upright refrigerator. Maintain TCS foods in cold holding at 41F or less. CDI-The above items were placed on ice.

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

majorCode —Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14 Priority foundation: No chlorine test strips. Provide test strips to check sanitizer concentration. Provide test strips by April 2nd.

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 23, 2026 · Original Source

1 - Inspection

Nov 18, 2025

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, Nov 18, 2025 · Original Source

1 - Inspection

Aug 26, 2025

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Priority foundation: No paper towels at the hand sink in the men's restroom. Provide paper towels or approved alternative for hand drying at each hand sink. PIC provided paper towels once REHS spoke to her.

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.

May 8, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

minorCode 4-901.11 CoreEquipment and utensils

Official wording

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

Inspector’s notes

4-901.11 Core; Some metal food pans are stacked wet. Cross stack the pans to allow the air drying process to take place. PIC separated these pans once REHS spoke to her.

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 —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12 Hand sink in the prep room is 95F. Provide at least 100F water at handsinks.

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

Thermometers provided & accurate

Inspector’s notes

4-302.12 Priority foundation: A thermometer is missing in the upright refrigeration unit that has milk in it. A thermometer was provided once REHS spoke to PIC.

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, May 8, 2025 · Original Source

1 - Inspection

Nov 22, 2024

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. There were several dishes that were stored as clean that had food debris on the dishes. All Equipment and food contact surfaces stored as clean must be clean to sight and touch. This is a repeat item from the last inspection. CDI.. The dishes were placed at the three compartment sink to be washed again.

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 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air drying process to take place. There were some dishes that were stacked wet.

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

minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the air-drying shelves to remove the 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, Nov 22, 2024 · Original Source

1 - Inspection

Jun 10, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 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; There were several dishes that were stored as clean but were greasy to the touch. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed back at the three compartment sink to be cleaned again.

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 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 ; Priority; There was one bottle of chlorine sanitizer that was well above 200 parts per million. Chlorine sanitizer must be between 50 to 200 parts per million. CDI.. The sanitizer was corrected by the manager on duty.

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

criticalCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Priority; Repair the leak at the chicken three compartment sink. All plumbing systems must be in good repair and easy to clean.

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 5-501.113Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113; Core; The door on the dumpster and grease recycle unit was open. The lids on the recycle unit was open. The doors and lids on dumpster and recycle units be closed when not being used an employee.

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

minorCode 6-201.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-201.11; Core; The floor in the kitchen and serving area needs to be resurfaced. The grout is missing in several places in the kitchen. Floors must be smooth and easy to 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, Jun 10, 2024 · Original Source

1 - Inspection

Dec 7, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

majorCode 4-502.11(B)Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-502.11(B); Priority Foundation; Two food thermometers were out of calibration. FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. CDI - Two other food thermometers were available for use until these can be recalibrated or replaced.

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

minorCode 2-303.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11; Core; One employee was wearing a bracelet while prepping chicken. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI - Manager asked employee to remove bracelet.

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

minorCode 4-901.11Equipment and utensils