Restaurant · Wake County, NC

The Garden Grille Bar (At Hilton Garden Inn)

Name: The Garden Grille Bar (At Hilton Garden Inn)
Address: 131 Columbus Ave, Wake County, NC

131 Columbus Ave

Last inspected Jun 4, 2026 · View Map ↗ · Compare ↗

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Score 94.5

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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

7 inspections

1 - Inspection

Jun 4, 2026

Score 94.5

Official score: 94.5 · Understand this area’s scale

4 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; 2-compartment food preparation sink is not clean with unclean residual coating interior sink basins. Use detergent on the sinks and drainboards after each use. After cleaning and rinsing; apply sanitizer and allow to air-dry. . . Slicer has unclean build-up on the blade; effectively clean the slicer after use. Can Opener is not clean and was taken to the ware washing sink with the Robot Coupe for cleaning.

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 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) Several foods have expired according to date marking. Pork is date marked to be on day 20. Chili is date marked to be on day 18 and day 8. Cheese Sauce is date marked inside the walk-in cooler to be on day 37. Whipped Cream cheese is on day 16. Chicken wings have expired according to date marking. Food removed from the freezer was not properly date marked to reflect the time in refrigeration (maximum 7 days). Develop a system to accurately date mark thawed food. Expired food was discarded during inspection. Food recently thawed had date marking corrected.

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 3-603.11(B) Consumer Advisory DISCLOSURE is missing on the menus and shall include: (1) A description of the animal-derived foodsFood temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11(B) Consumer Advisory DISCLOSURE is missing on the menus and shall include: (1) A description of the animal-derived foods; such as “hamburgers (can be cooked to order)”; Pf 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. Pf An explanation of what the asterisk means is needed.

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 3-501.13 (E ) Thawed TUNA remain in sealed ROP packages in the refrigerated drawer unit. Reduced oxygen packaged fishFood temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 (E ) Thawed TUNA remain in sealed ROP packages in the refrigerated drawer unit. Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Fish that is not frozen requires oxygen. Tuna packaging was opened today.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jun 4, 2026 · Original Source

1 - Inspection

Jan 5, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

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) Romaine Lettuce in the 2-door refrigerator is on day 8. Discard food appropriately. Romaine lettuce was removed from the refrigerator for disposal.

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 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation; Consumer Advisory on the printed menu is not correct. Asterisks are attached to pancakes; French Toast; omelet and waffle. Consumer Advisory only applies to animal-derived foods that are served undercooked or contain raw or undercooked ingredients. Additional menu items shall not be a part of an advisory. Discussed methods to modify existing menus and the need to contact Hilton for compliance with National & state standards. . . Printed Dinner Menu is not correct for the Consumer Advisory. Kids Chicken Tenders 'N Fries has an asterisk for consumer advisory. Chicken Breast; chicken wings and Deep Fried Firecracker Shrimp Tacos have a consumer advisory. There is no explanation for what the asterisk means; for example: "may be cooked to guest preference" or "may contain undercooked ingredients". Correction of consumer advisory is needed.

In plain English

More about food kept at an unsafe temperature

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; and Utensils (C) General cleaning is needed throughout the kitchen. 2-compartment food preparation sink has an unclean residual coating surfaces. Can opener is not clean. Shelves are not clean in various areas. Thorough and regular cleaning 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, Jan 5, 2026 · Original Source

1 - Inspection

Aug 7, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode 4-601.11(A) Food Preparation Sink with the waffle maker is not clean. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Use detergent to clean the sink and surfaces after use. After cleaning and rinsingCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Food Preparation Sink with the waffle maker is not clean. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Use detergent to clean the sink and surfaces after use. After cleaning and rinsing; apply sanitizer. Sink should be left clean and sanitized at the end of the night for use in the morning. Cleaning of the sink was directed 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 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) Some refrigerated prepared food such as Mashed Potato; Rice; Hummus; cut Sausage exceed the maximum allowable seven days in refrigeration. Discard prepared foods appropriately. . . . Cooked Pork in a bag has no date marking. Ribs in the refrigerated drawer are not date marked. Foods were discarded upon request today.

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 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.13 (E ) Two thawed TUNA remain in sealed ROP packages in the refrigerated drawer unit to the left of the hood. Reduced oxygen packaged fishFood temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 (E ) Two thawed TUNA remain in sealed ROP packages in the refrigerated drawer unit to the left of the hood. Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Fish that is not frozen requires oxygen. Tuna packaging was opened today.

In plain English

More about food kept at an unsafe temperature

notedCode 4-602.13 Nonfood Contact Surfaces (C) Grill with grates is not clean with a lot of old build-up. Make-Line Refrigerator is not clean with a lot of unclean build-up on the lid. Remove upper portion for regular cleaning at the ware washing sink. Shelves and the surfaces above and around the make-line refrigerator are not clean. Shelves inside the walk in cooler have unclean build-up to the right of the entrance and around produce. Maintain these areas clean and free of accumulated soilCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Grill with grates is not clean with a lot of old build-up. Make-Line Refrigerator is not clean with a lot of unclean build-up on the lid. Remove upper portion for regular cleaning at the ware washing sink. Shelves and the surfaces above and around the make-line refrigerator are not clean. Shelves inside the walk in cooler have unclean build-up to the right of the entrance and around produce. Maintain these areas clean and free of accumulated soil; etc.

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 7, 2025 · Original Source

1 - Inspection

Jan 30, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 3-501.14(A)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A); Priority; Sausage links in reach-in cooler in container tightly wrapped in plastic at 72-78F with date marking from yesterday. Quickly cool cooked foods within 2 hours from 135F to 70F; and from 70F to 41F in 4 hours. Manager stated sausage leftover from breakfast or hot holding is cut into small pieces and cooled in walk-in cooler to use for omelet station the next day. Sausage was still whole and tightly wrapped and did not cool within time parameters. Sausage voluntarily discarded during inspection.

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; One full container of hard boiled eggs in bottom of flip top cooler with date marking 1/18. Food shall be discarded if it exceeds the time and temperature combination except time that is frozen; or in a container that does not have a date. Eggs are hard boiled in-house and manager believes an employee may have made yesterday and put into container and not into a new container with new date marking. Eggs voluntarily discarded during inspection. Much improvement on date marking. All other items with date markings within 7 days and multiple date markings when frozen and removed from freezer. No points deducted.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Sausage links packed into container with plastic wrap at 70-78F in reach-in cooler with yesterday date marking. Sausage was not cooled appropriately using approved cooling methods. Foods shall be cooled using one or more of the following methods; placing into thin shallow portions like a sheet tray in the walk-in cooler or smaller portions. Sausage voluntary discarded during inspection.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jan 30, 2025 · Original Source

1 - Inspection

Jul 1, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Two containers of BBQ pork in reach-in cooler with no date marking. Cooked; and frozen chili in reach-in cooler dated 6/15; with no date added for when removed from freezer. Chicken wings in drawer cooler dated 6/17. Food shall be discarded if it exceeds the time and temperature combination except time that is frozen; or in a container that does not have a date. Chicken wings are cooked and frozen; and wings observed in same packaging in walk-in freezer. Chili is also cooked and frozen and EHS educated about adding another date when item is removed from freezer; and when cooking and freezing to ensure 7 days is not exceeded by marking items with this information. Pork was cooked day previous and date added to these items. Dates for chili and chicken wings added when removed from freezer.

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, Jul 1, 2024 · Original Source

1 - Inspection

Feb 6, 2024

Score 97.5

Official score: 97.5 · 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; No soap is available at the kitchen handwashing sink near the slicer and food preparation sink. Maintain a supply of soap at each handwashing sink. Dispenser was removed to be cleaned and filled with soap today.

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

4-601.11 (A); Priority Foundation; 2-compartment food preparation sink is not clean with unclean residual coating interior sink basins. Use detergent on the sinks and drainboards after each use. After cleaning and rinsing; apply sanitizer and allow to air-dry. . . Can Opener is not clean. Can opener was taken apart to start the cleaning. There is a plan to replace the can opener.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; large container of rice is date marked to be in the refrigerator on the eleventh day. Maximum allowable refrigerated shelf life is 7 days; including the day food is prepared or opened as day one. Discard food appropriately. Rice was 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

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Pork in the walk-in cooler is stored under the shelving unit on an inverted beverage container and food is stored on the floor of the walk-in freezer. Additional shelving is needed to maintain food at least 6 inches above the floor. Today we looked at available options for purchasing shelving units with 5 shelves (only seem to offer 4 shelves); or adding shelves to existing units; or replacing some shelves with rolling speed racks that hold sheet pans.

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 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; Handle on the True Refrigerated Drawer is broken. Replacement 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, Feb 6, 2024 · Original Source

1 - Inspection

Oct 2, 2023

Score 98.5

Official score: 98.5 · 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; Soap Dispensers in the women's restroom are not working properly. Dispenser on the right does not work at all. The other two dispensers require the hand to be cupped very high to activate the soap and are not intuitive. Dispensers in the men's restroom are functioning properly. At the sink with the broken dispenser; alcohol sanitizer in a dispenser is provided. Dispenser was replaced with soap upon request.

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 separated & protected

Inspector’s notes

3-304.11; Priority; Cooked Chicken Wings in full; shallow pan rub the upper surface of the refrigerated drawer each time the drawer is opened. Food shall only touch clean and sanitized surfaces. Keep chicken wing quantity lower; or put a lid on the pan. Discussed today

In plain English

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

More about other finding

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; Shredded Cheese 47F held in an ice bath in the omelet station. Maintain cheese at 41F and colder. Other foods are below 41F. Cheese was discarded

In plain English

More about food kept at an unsafe temperature

criticalCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; There is a lot of food stored on the floor of the walk-in freezer; including containers of ice cream. Store food on shelving and racks; at least 6 inches above the floor. ; 3-306.11; Priority; Bowl of fruit on the buffet is four inches outside the front of the sneeze-guard. Typically; the bowl should be pushed back 7 inches. Fruit was removed from the buffet today.

In plain English

More about food not protected from contamination

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; Ice Machine door is not attached to the machine. Repair or replace. . Ice Machine is pooling water along the top exterior of the stored ice and it drips onto the lip and into stored ice. Repair needed to prevent water from dripping from the outside into the ice.

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, Oct 2, 2023 · Original Source