Restaurant · Wake County, NC

The Pickled Onion Lafayette

Name: The Pickled Onion Lafayette
Address: 8470 Honeycutt Road, Wake County, NC

8470 Honeycutt Road

Last inspected Jul 17, 2026 · View Map ↗ · Compare ↗

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Score 99.5

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

The full inspection history

3 inspections

1 - Inspection

Jul 17, 2026

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode 3-304.12(C)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12(C); Core; Two knives were stored between the prep coolers. During pauses in use; utensils shall be stored on a clean; sanitized surface. CDI- Knives were removed and sent to area.

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 4-601.11(C )Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ); Two bulbs in the hood need clean. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean these 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

Official record from Wake County Environmental Services, Jul 17, 2026 · Original Source

1 - Inspection

Dec 11, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

minorCode 3-307.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11; Core; A salad mixing bowl was stored on top of the spring mix. Food shall be protected from all sources of contamination. CDI - Bowl was removed.

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

notedCode 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core; Some of the sanitizer buckets tested below 150ppm; the cloths were not full submerged in one of the buckets. Hold in-use wiping cloths in properly concentrated sanitizer between uses; quat.ammonia sanitizer shall maintain a concentration between 200-400ppm (unless 150 ppm is specified). CDI- Sanitizer remade to correct concentration - more sanitizer added to bucket.

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, 2025 · Original Source

1 - Inspection

Jul 23, 2025

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 3-501.19 (A) (1)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 (A) (1); Priority Foundation; PIC was using TPHC procedures for fried onions and fried jalapenos for another location. Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. CDI- TPHC procedures for this location were written and emailed to PIC during inspection.

In plain English

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

More about other finding

notedCode 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core; A damp wiping cloth was stored on a food prep surface and one of the sanitizer buckets tested below 150ppm. Hold in-use wiping cloths in properly concentrated sanitizer between uses; quat.ammonia sanitizer shall maintain a concentration between 200-400ppm (unless 150 ppm is specified). CDI- Cloth removed and sanitizer bucket 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 4-601.11(C )Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ); One of the rolling carts needs wiping down. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean the rolling cart more frequently.

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 23, 2025 · Original Source