Restaurant · Wake County, NC

The Spicecubed Group/Chef Mario

Name: The Spicecubed Group/Chef Mario
Address: 2610 Wycliff Rd, Wake County, NC

2610 Wycliff Rd

Last inspected Dec 15, 2025 · View Map ↗ · Compare ↗

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Score 94

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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

Dec 15, 2025

Score 94

Official score: 94 · Understand this area’s scale

7 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; There is currently not a certified food manager on site during operation. PIC shall demonstrate knowledge by being a certified food protection manager. Repeat.

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 3-301.11(B)Employee health and hygiene

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

3-301.11(B); Priority Foundation; Employee observed touching lettuce for cold station with bare hands. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. CDI- EHS addressed employee and the lettuce was voluntarily discarded.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; No hot water at handsinks. Hot water heater is being repaired today at 1pm. Hot water measured at 55F. Provide at least 100F water at handsinks.

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

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Feta cheese date marked 11/18 in reach in cooler. Gallon of milk date marked for 11/24 in reach in cooler. Noodles date marked 12/4 in walk in cooler. These foods were held past their 7-day hold. Food shall be discarded if it exceeds the appropriately marked date and/or time combination. CDI- PIC voluntarily discarded the 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

majorCode 4-501.19Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.19; Priority Foundation; Hot water at 55F at 3 comp sink. PIC informed EHS the hot water was not properly working and we confirmed during the inspection it will be repaired today at 1pm as they were awaiting a part to come in. During manual warewashing; maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. Until repaired; heat water on stove to use for warewashing. Send video of hot water temperature above 110F using thermometer after repair at 3 comp sink to 919-723-7211 or email anna.walls@wake.gov.

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)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Service line grill equipment and hood ventilation system is greasy and soiled. Food debris present on bottom of prep tables throughout establishment. Inside of ovens and stove drip pans need cleaning. Outside of equipment; including reach in units and cooler doors need cleaning. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of soiling.

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 6-501.11/6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11/6-501.12; Core; Floors throughout kitchen area under equipment; including dishwashers and prep sinks are in need of deep cleaning as heavy debris are present. Broken wall tile at front line needs repairing. Reattach FRP wall behind the dishwasher. Physical facilities shall be cleaned as often as necessary to keep them clean and 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, Dec 15, 2025 · Original Source

1 - Inspection

Jan 16, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

Observation: There is currently not a certified food manager on site during operation. 2-102.12 (A) Certified Food Protection Manager (C) PIC shall demonstrate knowledge by being a certified food protection manager.

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 Observation: The sausage mix holding in the transport Cambro was holding 135F or higher observed at 127F. CDI: Operator reheated product to 182F (*product had been holding for 1 hour). Recommend holding hot product in oven/hh cabinet and use Cambro unit just prior to delivery unless able to maintain TCS food products 135F or higher. 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Observation: The sausage mix holding in the transport Cambro was holding 135F or higher observed at 127F. CDI: Operator reheated product to 182F (*product had been holding for 1 hour). Recommend holding hot product in oven/hh cabinet and use Cambro unit just prior to delivery unless able to maintain TCS food products 135F or higher. 3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in hot holding at 135F or above. -P

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 —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

Observation: The floor drain servicing the hand sink and the dish machine is not draining effectively and overflowing to other floor drain within 1ft away. Clean drain system out to ensure effective drainage takes place dueing use. 5-205.15 System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (B) Maintained in good repair. (C)

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, Jan 16, 2025 · Original Source

1 - Inspection

Oct 16, 2024

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

minorCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

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 Observation: The mechanical dish machine was not dispensing sanitizer and surfaces of utensils /equipment were not sanitized. CDI: This was corrected during inspection by manually ware washing all utensils and equipment until machine is repaired. Ensure that the ware wash machine is monitored regularly to ensure proper sanitization levels are achieved when used. 4-702.11 Before Use After Cleaning (P) Utensils and food contact surfaces of equipment shall be sanitized before useCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: The mechanical dish machine was not dispensing sanitizer and surfaces of utensils /equipment were not sanitized. CDI: This was corrected during inspection by manually ware washing all utensils and equipment until machine is repaired. Ensure that the ware wash machine is monitored regularly to ensure proper sanitization levels are achieved when used. 4-702.11 Before Use After Cleaning (P) Utensils and food contact surfaces of equipment shall be sanitized before use; after 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

majorCode Observation: Packaged frozen soupsFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

Observation: Packaged frozen soups; baked items for customer self-service are not labeled. Verification for corrective action within 10 days by October 26; 2024. 3-602.11 Food Labels (Pf) (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business.; allergens

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 Observation: Staff members in kitchen performing tasksEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Staff members in kitchen performing tasks; working with food and other production tasks not wearing hair coverings. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode Observation: Cutting boards observed heavily scoredCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: Cutting boards observed heavily scored; no longer cleanable. 4-501.12 Cutting Surfaces (C) Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.

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 16, 2024 · Original Source

1 - Inspection

Mar 5, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Pink growth build-up inside ice shield of large ice machine. Equipment such as ice bins and enclosed components of equipment such as ice makers shall be frequently cleaned. Please have ice machine cleaned.

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; Opened package of deli ham and a container of cooked turkey inside walk-in cooler held past their 7-day hold. Food shall be discarded if it exceeds the appropriately marked date and/or time combination. CDI: Food discarded during inspection.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Cooling sausage patties left on counter near grill station to cool. Cooling foods shall be accomplished by: placing food in shallow pans; separating food into smaller portions; using rapid cooling equipment; or adding ice as an ingredient. CDI: Food placed inside cooler to resume cooling rapidly. No points taken at this time.

In plain English

More about food kept at an unsafe temperature

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Few boxes of food items on the floor inside walk-in freezer under storage shelving. Food shall be protected from contamination by storing the food at least 6 inches above the floor.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Floors throughout kitchen area under equipment and prep sinks are in need of thorough cleaning. Physical facilities shall be cleaned as often as necessary to keep them 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, Mar 5, 2024 · Original Source

1 - Inspection

Oct 25, 2023

Score 97

Official score: 97 · Understand this area’s scale

5 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; Container of roasted potatoes left on a prep counter at 67F. TCS foods shall be maintained at 41F or less. CDI: Food moved to freezer to rapidly cool. PIC stated food had been out of temperature control for an hour.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; 2-gallon container of milk opened last week did not have a date marking. Time/Temperature Control for Safety Foods shall be marked for 7-day with the date of preparation counting as day 1 and discarded after the 7th day. CDI: Date marking applied.

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 4-903.11(A) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core; Boxes of single-service food containers stored on the floor in catering dry-storage room and storage/office room. Single-service items shall be stored at least 6-inches above the floor.

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 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; Service line grill equipment and hood ventilation system is very greasy and soiled. Grease build-up along the sides and floor of the unit. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of soiling.

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; Floors throughout kitchen area in need of thorough cleaning; particularly under grill station equipment. Physical facilities shall be cleaned as often as necessary to keep them 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, Oct 25, 2023 · Original Source