Restaurant · Wake County, NC

Sobol

Name: Sobol
Address: 8204 Tryon Woods Dr, Wake County, NC

8204 Tryon Woods Dr

Last inspected May 28, 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

5 inspections

1 - Inspection

May 28, 2026

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Present employees are not ANSI certified food protection managers. PIC shall demonstrate knowledge by being a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food.

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 4-501.114(C) Sanitizer in the ware washing sink is very weakCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114(C) Sanitizer in the ware washing sink is very weak; nearly undetectable. A quaternary ammonium compound solution shall (1) Have a minimum temperature of 75F; P (2) Have a concentration as specified under sec. 7 204.11 and as indicated by the manufacturer's use directions included in the labeling; P and (3) Be used only in water with 500 MG/L hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P Use test strips to verify concentration is at least 200 ppm (very blue as the sign says above the sink for Steramine tablets). Sanitizer was tested today; emptied and re-made. We also discussed the option of using bleach to mix sanitizer. 4-602.11 Equipment Food-Contact Surfaces - Frequency (P) Ice Machine interior has visible black and white microbial growth. Extensive cleaning inside the ice machine is needed. Clean the ice machine often enough to prevent accumulation of microbial growth.

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 4-202.11 Food Preparation Sink has square cornersCleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.11 Food Preparation Sink has square corners; 90 degree angles inside that are not designed for easy cleaning. Multiuse food contact surfaces shall be smooth; free of sharp internal angles; crevices and assembled to allow access to clean. -Pf Assure the food preparation sink can be effectively cleaned or replace the sink. 4-202.11 Flip Top Lid on the refrigerator has exposed insulation since it is coming apart. There is black growth visible. Multiuse food contact surfaces shall be free of open seams; cracks; sharp internal angles; crevices and assembled to allow access to clean. -Pf Secure the refrigerator top after effectively cleaning it to eliminate exposed insulation.

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 4-501.14 Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing Equipment; Cleaning Frequency (C) 3-compartment ware washing sink is not clean with unclean film coating interior of the sanitizing compartment. Clean the sink daily with detergent. Fill sanitizer into a clean sink basin. Sink was cleaned during today's inspection.

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 —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Inside the upright 2-Door Freezer there is dust and debris on the fan and upper surface. Cleaning is needed inside the freezer.

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 28, 2026 · Original Source

1 - Inspection

Nov 19, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

3 recorded violations

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wiping cloth buckets tested at 100 ppm or lower quaternary solution. This was observed on the last two inspection also. Wiping cloths shall be stored between uses in a chemical sanitizer solution at correct concentration according to manufactures label use instructions. Quat tablets shall be 200-400ppm. Use test strips to verify adequate level of sanitizer. Sanitizer in the ware washing sink is within range.

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 4-202.11 Food Preparation Sink has square cornersCleaning and sanitizing

Official wording

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

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

notedCode 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 (C) Food Preparation Sink is not clean with rusty; dark build-up in seems in the sink basin. Sink has square corners and is not cleanable for use with ready-to-eat food. Effective cleaning of the square-cornered food preparation sink is needed.

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 19, 2025 · Original Source

1 - Inspection

Jun 4, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

3 recorded violations

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wiping cloth buckets tested at 100 ppm or lower quaternary solution. This was observed on the last inspection also. Wiping cloths shall be stored between uses in a chemical sanitizer solution at correct concentration according to manufactures label use instructions. Quat tablets shall be 200-400ppm. Use test strips to verify adequate level of sanitizer.

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 —Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (B) Ice Scoop is stored in the ice machine with the handle resting on ice. Keep handle up and off of the ice. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Ice Scoop was lift so that the handle is not touching ice.

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 4-501.12 Cutting Surfaces (C) Blue Cutting Board has a discoloredCleaning 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) Blue Cutting Board has a discolored; removable film coating surface. Cutting Board shall be maintained in a cleanable condition. Replacement is needed; unless the cutting surface can be scraped or reconditioned to provide a sound; non-fuzzy surface. Cutting board was removed from use today.

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 4, 2025 · Original Source

1 - Inspection

Aug 28, 2024

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, Aug 28, 2024 · Original Source

1 - Inspection

Jan 8, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wiping cloth buckets tested at 100 ppm or lower quaternary solution. Wiping cloths shall be stored in between uses in a chemical sanitizer solution at correct concentration according to manufactures label use instructions. Quat tablets shall be 200-400ppm. Buckets changed during inspection and new solution at 300ppm.

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 8, 2024 · Original Source