Restaurant · Wake County, NC

The Sports Page Grill & Bar

Name: The Sports Page Grill & Bar
Address: 835 N Smithfield Rd, Wake County, NC

835 N Smithfield Rd

Last inspected Jun 8, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

1 - Inspection

Jun 8, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 7-102.11 Common Name - Working Containers (Pf)- Labels were missing on working spray bottle of degreasers and bleach. Common NameChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf)- Labels were missing on working spray bottle of degreasers and bleach. Common Name; Working Containers 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- items relabeled.

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 4-501.11 Good Repair and Proper Adjustment - Equipment (C)-Observed an accumulation of ice build-up in side the reach in freezerCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C)-Observed an accumulation of ice build-up in side the reach in freezer; located across from the cook line. Ensure all equipment is 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, Jun 8, 2026 · Original Source

1 - Inspection

Feb 9, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12 Provide at least 100F water at handsinks. Hot water at handsink closest to bar had hot water turned off. CDI: Hot water turned on. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Food inside handsink basin. CDI: Items removed.

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

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking. Chicken wings; tomatoes; slaw; hot dogs and noodles did not have date marking . Label food containers when food is prepared. CDI - Containers labeled during the inspection. Repeat. 3-501.18 Discard the food requiring date labels once time window has expired. Foods may be held for 7 days with the day of prep counted as day 1. Several foods (chili; boiled eggs and onion soup) were beyond the discard date. CDI - Foods were discarded by kitchen employee during the inspection. Repeat.

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 —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee hat and keys stored on prep table.

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, Feb 9, 2026 · Original Source

1 - Inspection

Aug 26, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode 2-401.11 EatingEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 Eating; Drinking; or Using Tobacco. Employee beverage was sitting on cutting board in front of flip top refrigerator; then later moved to the prep table near the toaster oven. CDI - Instructed employee to keep beverages stored away from food; prep and clean 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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking. Chicken wings were missing dates on container. Label food containers when food is prepared. CDI - Containers labeled during the inspection. 3-501.18 Discard the food requiring date labels once time window has expired. Foods may be held for 7 days with the day of prep counted as day 1. Several foods (potato salad; chili; taco meat and deli turkey) were beyond the discard date. CDI - Foods were discarded by kitchen employee during the 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 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall stateFood temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state; * Items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. The consumer advisory contains a reminder but not a disclosure. Add "Items may be served undercooked." as the first sentence. The sentence shall state; "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

Official record from Wake County Environmental Services, Aug 26, 2025 · Original Source