Restaurant · Wake County, NC

V Pizza

Name: V Pizza
Address: 7930 Skyland Ridge Pky, Wake County, NC

7930 Skyland Ridge Pky

Last inspected Jul 28, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 98.5

Get the next inspection, free.

We'll email you when V Pizza has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

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

The full inspection history

6 inspections

1 - Inspection

Jul 28, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Scoring and stains present on the salad/sandwich cutting board. Resurface/sand or replace cutting surfaces once no longer easily cleanable. 4-501.11; Core; Gaskets in prep coolers are torn in various areas. Equipment shall be maintained in a state of repair and good condition. A technician was scheduled to replace the gaskets; prior to regulatory inspection. Replace gaskets as 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

notedCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; The Quat test strips (used for testing the sanitizer at the 3-compartment sink dispenser) are water damaged/discolored; rendering them inadequate for use. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI - PIC ordered new test strips.

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; Walk-in cooler fan guards soiled with dust and debris. Walk-in cooler gasket soiled with black accumulation. Pizza prep cooler and salad/sandwich prep cooler interiors (gaskets; shelving; bottom; top; sides; and hinges) soiled with food and debris. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris. Increase cleaning frequency.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; The flooring in front of the pizza ovens; and near the handwashing sink by the pizza ovens is pitted and in disrepair in various spots. Physical facilities shall be maintained in good repair. Repair flooring in this area. 6-501.12; Core; The wall by the handwashing sink near the pizza ovens is splattered with food and debris. 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, Jul 28, 2026 · Original Source

1 - Inspection

Feb 23, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Lid covering ice at the soda machine in the expo area soiled with black accumulation. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; The upper portion of multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F. TCS foods shall maintain 41 F or below. Fill foods below the fill line to ensure foods maintain 41 F or below. Refer to temperature chart. CDI - The upper portion of foods voluntarily discarded or placed in the walk-in cooler/freezer to cool rapidly.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer buckets registered low when tested. No color change observed on test strips. Wet wiping cloths shall be stored in sanitizer at the appropriate concentration. Quat shall register 200-400 ppm; unless otherwise specified by manufacturer instructions. Additionally; a sanitizer bucket stored on the floor. Containers of chemical sanitizing solutions shall be stored up off the floor. Buckets re-filled with fresh sanitizer solution and moved up off the floor.

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Heavy scoring and stains present on loose white cutting boards. Resurface/sand or replace cutting surfaces once no longer easily cleanable.

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; Walk-in cooler fan guards soiled with dust and debris. Pizza prep cooler and salad/sandwich prep cooler gaskets soiled with food and debris. The tall reach-in freezer bottom interior soiled with food and debris; and the gasket soiled with black accumulation. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris. Increase cleaning frequency.

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 23, 2026 · Original Source

1 - Inspection

Jun 26, 2025

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 7-203.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-203.11 ; Priority; Facility is re-using chemical spray bottles labeled Multi Surface Cleaner and they are being re-filled with Oasis 146 Multi Quat Sanitizer. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other poisonous or toxic materials. CDI - PIC educated and spray bottle voluntarily disposed of.

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

notedCode 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Heavy scoring and stains present on the salad/sandwich prep cooler cutting board. Resurface or replace cutting surfaces once no longer easily cleanable.

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; Walk-in cooler fan guards soiled with dust and debris. Walk-in cooler gasket soiled with accumulation. Pizza prep cooler and salad/sandwich prep cooler gaskets soiled with accumulation. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris.

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 26, 2025 · Original Source

1 - Inspection

Nov 7, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 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; A couple TCS foods in the pizza prep cooler were holding above 41F. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - Cheese above 45F were voluntarily discarded by PIC; other TCS foods were moved to freezer for rapid cooling.

In plain English

More about food kept at an unsafe temperature

notedCode 7-202.11(A)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-202.11(A); Priority; A spray can of pesticide did not have instructions for use in a food establishment included on the manufacturer label. Poisonous or toxic materials shall be: Used according to law and the NC Food Code; manufacturer's use directions included in labeling; and; for a pesticide; manufacturer's label instructions that state that use is allowed in a food establishment. CDI - PIC voluntarily discarded pesticide. If a pesticide is needed; verify that manufacturer's label states that it is allowed in a food establishment.

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

Official record from Wake County Environmental Services, Nov 7, 2024 · Original Source

1 - Inspection

Jul 22, 2024

Score 98

Official score: 98 · Understand this area’s scale

1 recorded violation

criticalCode 2-301.12Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.12; Priority; Observed food employee drying hands with reusable cloth towel tied to apron; not disposed of or fully clean. Food employees shall use the following cleaning procedure in the order stated to clean the hands and exposed portions of their arms: (5) Immediately follow the cleaning procedure with thorough drying using an approved method: Including: individual; disposable towels; heated-air drying device; etc. CDI - Food employee properly washed and dried hands with paper towels.

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.

Feb 13, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; The deli slicer had some food debris on its slicing surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Slicer was removed 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

minorCode 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Observed heavy scratching on the cutting surface of the salad prep cooler. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. Replace or resurface this cutting surface.

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 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111; Core; Observed damage to the bottom of the garbage dumpster; leading to holes on the corners. Receptacles for refuse; recyclables; and returnables shall be maintained in good repair. Replace the damaged dumpster before the next inspection.

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 13, 2024 · Original Source