Restaurant · Wake County, NC

The Garden Grill Bar

Name: The Garden Grill Bar
Address: 1500 Rdu Center Dr, Wake County, NC

1500 Rdu Center Dr

Last inspected Jul 27, 2026 · View Map ↗ · Compare ↗

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Score 96

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

The full inspection history

6 inspections

1 - Inspection

Jul 27, 2026

Score 96

Official score: 96 · Understand this area’s scale

5 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 a buildup of residue inside two food prep sinks. Dried debris on ladles and food equipment stored as clean above 3 comp. Equipment food-contact surfaces and utensils shall be clean to sight and touch- Items cleaned during 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 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 liquid eggs; milk; waffle batter; individual yogurt cups(stacked high above fill line); cheddar; provolone; cut melons holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature foods. Time holding document sent to manager for any TCS items holding at room temp during breakfast.

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 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Priority Foundation; Observed Vacuum sealed packages of salmon thawing inside walk in cooler; without a break in the package to introduce oxygen to the product. Food (Time/temperature for food safety food ) shall be thawed: 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: (1)Prior to its thawing under refrigeration. (2) Prior to; or Immediately upon completion of; its thawing using procedures . Open vacuum packaging when thawing fish to introduce air to eliminate the risk for anaerobic bacteria to replicate. Packages opened during inspection.

In plain English

More about food kept at an unsafe temperature

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; Observed gasket torn inside line drawer. Observed dripping water from the ceiling of the walk in cooler. Equipment shall be maintained in a state of repair and condition that meets the requirements. Repair or replace 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

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Observed Quat test papers discolored; compromised by water or heat . A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Obtain test kit.

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 27, 2026 · Original Source

1 - Inspection

Apr 27, 2026

Score 97

Official score: 97 · Understand this area’s scale

5 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 a buildup of residue inside two food prep sinks. Equipment food-contact surfaces and utensils shall be clean to sight and touch- manager cleaned sink during 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 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 liquid eggs; milk; oat milk; cut melons holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature foods.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed pulled pork;pasta; chickpeas; holding with preparation dates 4/15/26- 4/20/26. No date marking for items prepared on days prior...open packages of ham and turkey; chipotle mayo ; rice; 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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

; Priority Foundation; Observed yellow finish chipping on lemon juicer. A) Multiuse food contact surfaces shall be: (1) Smooth; Pf (2) Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; Item discarded.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Observed pipe leaking water under prep sink. A plumbing system shall be: (A) Repaired according to law and (B) Maintained in good repair. Manager placed work order for plumbing repair.

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

Official record from Wake County Environmental Services, Apr 27, 2026 · Original Source

1 - Inspection

Nov 25, 2025

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

criticalCode 4-501.112Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.112; Priority Foundation; Observed Chlorine shall register 50-200PPM when tested. Manager agreed to use 3 comp sink until unit is repaired. Manager called Ecolab for service. 4-601.11 (A); Priority Foundation; Observed a buildup of dried food residue on ladles 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 individual packages of cream cheese overfilled and holding in container that was not adequately cooled yesterday. Observed carafe of cream holding on coffee bar above 41F. TCS food shall be held at 41F or below. Items discarded.

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 ham; cut tomatoes holding with incorrect date marking- team member placed correct dates on items. Observed several items holding with Wednesday day of the week stickers. Write the actual date on these stickers to ensure that items are held no longer than 7 days. 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.

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

majorCode 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation; Breakfast and dinner menus are missing the disclosure statement. French toast and belgain waffle should not be asterisked unless they come with raw or undercooked eggs. Disclosure shall include: (1) A description of the animal-derived foods; such as oysters on the half shell (raw oysters raw-EGG Caesar salad; and hamburgers (can be cooked to order); or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. An example of a disclosure statement: * Asterisked items may contain raw or undercooked ingredients. Email or send a picture of new template to inspector before printing for finalizing updates. maria.powell@wake.gov on or before 7/3/25.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed recenlty prepared cut honedew and canaloupe mix not adequatly cooled to 41F before item was placed on breakfast bar. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Items discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.11 CoreCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Core; Observed water dripping from walk in cooler ceiling. A large pan placed has been placed on top shelf to catch drip. Physical facilities shall be maintained in good repair.

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 25, 2025 · Original Source

1 - Inspection

Jun 23, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed raw shell eggs stored above liquid eggs and pancake batter. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.

In plain English

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

More about other finding

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed no date marking for cooked broccoli vegetable mix. 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

majorCode 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation; Breakfast and dinner menus are missing the disclosure statement. French toast and belgain waffle should not be asterisked unless they come with raw or undercooked eggs. Disclosure shall include: (1) A description of the animal-derived foods; such as oysters on the half shell (raw oysters raw-EGG Caesar salad; and hamburgers (can be cooked to order); or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. An example of a dislosure statement: * Asterisked items may contain raw or undercooked ingredients. Email or send a picture of new template to inspector before printing for finalizing updates. maria.powell@wake.gov on or before 7/3/25.

In plain English

More about food kept at an unsafe temperature

majorCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 ; Priority; Observed quat sanitizer residual greater than 500PPM. Chlorine sanitizer shall register 200-400 PPM. Contact Ecolab for adjustment.

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

Official record from Wake County Environmental Services, Jun 23, 2025 · Original Source

1 - Inspection

Jul 16, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Dish machine is not sanitizing. Use test strips to verify presence of sanitizer daily. It was worked with and is sanitizing by the conclusion of 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

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; Interior of the walk in cooler is very dusty. Extensive cleaning of interior walls of the walk in cooler is needed. Clean near lights; etc. . Remove peeling laser film from the underside of the shelf labeled: do not use. Maintain equipment clean; especially where food is prepared and stored.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Wall above the corner front preparation sink is not clean; where honey is stored. Maintain the wall 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, Jul 16, 2024 · Original Source

1 - Inspection

Jan 22, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

2 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; A couple foods in the refrigerator were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature foods.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Several open packages of deli meats did not have date marking; the PIC stated that these items had been opened last week. A food (ready-to-eat TCS food item either opened from a package or prepared inside the establishment) shall be discarded if it is in a container or package that does not bear a date or day. CDI - PIC voluntarily discarded unmarked foods.

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

Official record from Wake County Environmental Services, Jan 22, 2024 · Original Source