Restaurant · Wake County, NC

The Provincial

Name: The Provincial
Address: 119 N Salem St, Wake County, NC

119 N Salem St

Last inspected Aug 19, 2026 · View Map ↗ · Compare ↗

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Score 96

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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

Aug 19, 2026

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Cut lettuce was stored in the drawer underneath a drawer of raw beef burger pattie; raw steak; and raw pork chops. (A) FOOD shall be protected from cross contamination by separating raw animal FOODS during storage; preparation; holding; and display from raw READY-TO-EAT FOOD such as fruits and vegetables. PIC rearranged the drawers so that the cut lettuce is above the raw animal meats listed above. ***CORRECTED DURING INSPECTION (CDI)***

In plain English

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

More about other finding

notedCode —Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-502.13 Single-Service and Single-Use Articles - Use Limitations (C) Establishment is reusing plastic goat cheese and other plastic single use containers for other food storage. (A)SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. These containers are not meant to be reused for food storage and do not meet NSF standards for cleanability. Discontinue the use of these containers.***REPEAT VIOLATION***

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 4-501.18 Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.18 Warewashing Equipment; Clean Solutions (C) The rinse basin and the sanitizing solution in the sanitizing basin of the three compartment sink are soiled. The wash; rinse; and SANITIZE solutions shall be maintained clean. PIC had employee clean the rinse basin and replace the soiled sanitizing solution with a clean solution.

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 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floor sealant and paint worn. Small holes in FRP. Splatter on ceiling tiles. Physical facilities shall be maintained in good repair. PIC advised. ***REPEAT VIOLATION***

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 19, 2026 · Original Source

1 - Inspection

Feb 24, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C) Several wiping cloths were observed on prep surfaces upon arrival. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. CDI- bleach bucket made for cloths.***REPEAT VIOLATION***

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

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-502.13 Single-Service and Single-Use Articles - Use Limitations (C) Establishment is reusing plastic goat cheese containers for other food storage. Single-use containers cannot be reused. These containers are not meant to be reused for food storage and do not meet NSF standards for cleanability. Discontinue the use of these containers.***REPEAT VIOLATION***

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 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

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

Official record from Wake County Environmental Services, Feb 24, 2026 · Original Source

1 - Inspection

Jun 24, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

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 —Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

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 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

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

Official record from Wake County Environmental Services, Jun 24, 2025 · Original Source

1 - Inspection

Feb 27, 2025

Score 97

Official score: 97 · Understand this area’s scale

7 recorded violations

notedCode 3-302.11(A)(1) PriorityOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1) Priority; Observed a tray of raw chicken stored above blanched fries and cooked wings in the reach-in cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. 3-302.11 (A)(2) Observed raw chicken above cartons of eggs in the walk-in cooler. Separate types of raw animal foods according to final cook temperature during storage; preparation; holding; and display to prevent cross contamination. CDI- foods rearranged.

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 cooked wings in the walk-in cooler with a prep date of 2/20. Discard ready-to-eat; TCS foods after 7 days in refrigeration. The day of preparation shall count as day 1. CDI- wings voluntarily discarded. All other date marking observed compliant. No point taken

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 (A)Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11 (A); Priority Foundation; Caesar salad is made using raw; unpasteurized egg. This item was not included in the consumer advisory at the bottom of the menu. Provide a consumer advisory for animal foods served raw or that contain under-cooked or raw ingredients. Consumers must be made aware of this. CDI- asterisk added to this menu item. 3-603.11 (C)(2); Priority Foundation; A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness.

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 3-302.13Other

Official wording

Pasteurized eggs used where required

Inspector’s notes

3-302.13; Priority; Caesar salad is being made with raw eggs. Consumers were not made aware of this on the menu with appropriate advisory. Pasteurized eggs shall be used for ready-to-eat foods containing eggs that are not fully cooked unless a consumer advisory is present. CDI- asterisk added to this menu item linking it to the consumer advisory. Educational moment with PIC. Half point taken under item #25.

In plain English

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

More about other finding

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; No labels observed on salt and pepper containers at the makeline. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. No point taken

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 4-502.13Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-502.13; Core; Facility is reusing plastic goat cheese containers for other food storage. Single-use containers cannot be reused. These containers are not meant to be reused for food storage and do not meet NSF standards for cleanability. Discontinue the use of these containers.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Extensive rusting noted on the ceiling tile borders above prep area. Pieces of tape observed hanging from ceiling. Air vent is rusting over the warewashing area and prep area. These areas have reached a point where repair is necessary. Physical facilities shall be kept in good repair. Repair ceiling and vent. Full point may be taken for repeat violations.

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 27, 2025 · Original Source

1 - Inspection

Sep 4, 2024

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; No hand towels were available at the cookline handwashing sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual; disposable towels or a hand drying device. CDI- towels replaced. Towel dispenser is broken so a roll of towels was placed on top. Repair dispenser. Full points may be taken for repeat violations.

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

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-203.12; Priority Foundation; PIC is writing the date the shellstock is received on the tag. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Write this last sale/service date on the tag and retain for 90 days after. CDI- educational moment with PIC. No points taken 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

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; A spray bottle of degreaser was observed unlabeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- label added.

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

minorCode 4-204-112Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-204-112; Core; Left side makeline unit was missing a thermometer. Right side makeline unit thermometer was placed in the very back of the unit behind food product. Cold holding equipment used for TCS foods shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. CDI- thermometer added to left side unit and other thermometer was placed closer to the door. No point taken

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Several wiping cloths were observed on prep surfaces upon arrival. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. CDI- bleach bucket made for cloths.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Extensive rusting noted on the ceiling tile borders above prep area. Some ceiling material also observed peeling. Air vent is rusting over the warewashing area. These areas have reached a point where repair is necessary. Physical facilities shall be kept in good repair. Repair ceiling and vent.

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, Sep 4, 2024 · Original Source

1 - Inspection

May 21, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

majorCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; No hand soap was available at the cookline handwashing sink. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI- soap replaced. ; 6-301.12; Priority Foundation; No hand towels were available at the cookline handwashing sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual; disposable towels or a hand drying device. CDI- towels replaced.

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

3-302.11; Priority; Observed raw; chopped tuna stored above ice for drinks in the reach-in freezer. Raw beef and pork were observed above sauerkraut and bread making products in the walk-in cooler. Raw animal foods shall be stored to prevent cross contamination with ready-to-eat foods. CDI- foods rearranged.

In plain English

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

More about other finding

minorCode 6-202.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-202.11; Core; The light cover normally shielding fluorescent bulbs above the warewashing area and clean equipment shelf is missing. PIC stated he is waiting on a replacement because the old one broke. Light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food; clean equipment; linens or single-service articles. Replace cover as soon as possible. No point taken.

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

Official record from Wake County Environmental Services, May 21, 2024 · Original Source

1 - Inspection

Jan 17, 2024

Score 97

Official score: 97 · 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 in-use during inspection was observed with no chlorine residual in the sanitizing phase. Chlorine residual of at least 25 - 50ppm is needed to sanitize dishes and equipment. CDI- tray of equipment that had been run through the machine was placed in the third compartment of the sink for sanitizing. Use the sink to sanitize equipment and dishes until machine is fixed and use testing paper to measure concentration of sanitizer daily.

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; Cooked pasta in the reach-in cooler was observed with a date of 1/9. Ready-to-eat TCS (time/temperature controlled for safety) foods shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. CDI- pasta discarded. Full points may be taken for repeat violations.

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 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; Observed an employee cutting avocado with the stickers still on the skin. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in ready-to-eat form. CDI- employees were instructed to wash avocado in water and remove stickers before cutting. No point taken today.