Restaurant · Wake County, NC

Vivace

Name: Vivace
Address: 4209 Lassiter Mill Rd, Wake County, NC

4209 Lassiter Mill Rd

Last inspected Jul 7, 2026 · View Map ↗ · Compare ↗

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Score 96

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

The full inspection history

5 inspections

1 - Inspection

Jul 7, 2026

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

notedCode 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf); Employee dumped food waste inside of a handwashing sink during the inspection. Handwashing sinks may be used for no purpose other than handwashing. CDI- Employees were educated during the inspection.

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 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P); Tray of raw chicken (outside of original packaging or in sealed container) was found being stored above fish in the reach in freezer. Unless both items are inside of original/commercial packaging; raw animal food shall be stored in order of final cook temperature. CDI- Food was separated as needed.

In plain English

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

More about other finding

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Potentially hazardous food items such as tomato sauce and cheese (see temperature chart) were being held too highly in prep top coolers and were above 41F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to new refrigeration and/or ice baths to be cooled down before a 4 hour period elapsed. Full deductions will return if this item is repeated again.

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 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; A few live flies were observed in the kitchen area. The premises shall be maintained free of insects and other pests.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode 4-903.11 (A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Clean food containers were found being closely stacked together while wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows for air drying.

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 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Cooking equipment exterior has soil residue buildup and should be cleaned. Sticker residue was found on the non food contact surfaces of containers that had been cleaned. Non food contact surfaces shall be kept free of soil 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, Jul 7, 2026 · Original Source

1 - Inspection

Nov 10, 2025

Score 96

Official score: 96 · Understand this area’s scale

6 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); Raw shell eggs were being stored above produce in the walk-in cooler. In order to prevent potential contamination; raw animal food shall be stored below ready to eat food. CDI- Food was separated as needed.

In plain English

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

More about other finding

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); While large improvements have been made in this area; some potentially hazardous food items (see temperature chart) were being held too highly in an ice bath and were above 41F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was voluntarily discarded by PIC.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C)Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C); Container of tomato sauce was found being stored on the floor of the walk-in cooler. In order to prevent potential contamination; all food items shall be stored at least 6 inches above the floor. CDI- Food was placed on shelving.

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 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (C); Scoops with no handles were found being stored inside of food containers. If utensils are stored inside of food containers; they shall have handles that are stored above the food item.

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

Official wording

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

Inspector’s notes

4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C); Single service food containers were being stored with their food contact portions facing upward. Single service utensils and equipment shall be stored inverted in order to prevent potential contamination.

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) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Fryer exterior has soil residue buildup and should be cleaned. Sticker residue was found on the non food contact surfaces of containers that had been cleaned. Non food contact surfaces shall be kept free of soil 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, Nov 10, 2025 · Original Source

1 - Inspection

Jun 25, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

6 recorded violations

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Several of the prep coolers on the line were holding food above 41F (see temperature chart) Potentially hazardous food being held cold shall remain at 41F or below. CDI- Salmon; rice; scallops; and cheese were voluntarily discarded and other food that was just recently removed from the walk in cooler was put on time as a public health control. Establishment is contacting a repair service for the coolers tomorrow morning at 9:00 AM; and EHS will be making a follow up up visit on 6/27.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Establishment was holding fresh mozzarella on time as a public health control (TPHC); but no time markings were on the container. Potentially hazardous food being held on TPHC shall me marked with the time to indicate when it must be discarded. CDI- Cheese was marked with the time.

In plain English

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

More about other finding

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Several live flies were observed in the back kitchen area. The premises shall be maintained free of insects and other pests.

In plain English

More about signs of rodents or insects

notedCode 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (C); Utensil was found being stored inside of a food container with its handle directly touching the food. In order to prevent potential contamination; utensils inside of food containers shall be stored with their handles clearly above the food.

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 4-501.11 Good Repair and Proper Adjustment - Equipment (C)Cleaning 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); Several coolers in the kitchen are not functioning correctly or adjusted to hold food at 41F or below. Equipment shall be maintained in a state of good repair and properly adjusted;

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); Small holes are in the wall at the beginning of the prep line. Physical facilities shall be maintained in a state of 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 25, 2025 · Original Source

1 - Inspection

Sep 10, 2024

Score 97

Official score: 97 · Understand this area’s scale

7 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; A couple of old date stickers were found on containers that had been cleaned. Some of the containers stacked as clean on the rack had light debris/residue inside. CDI: Utensils sent back through the machine...Equipment food-contact surfaces and utensils shall be clean to sight and touch.

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; One container of mostarda (containing cooked peaches) in the middle prep cooler on the line had a date of 08.29 (12 days prior) but the employee said he made four containers the previous day and forgot to label them with the new dates. CDI: The found container was voluntarily discarded and replaced with a container that was in the walk-in...Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation if held at 41F or below except the time that it is frozen).

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 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation; Facility uses "cured" egg yolks that are raw yolks cured between layers of salt & sugar. The product is still considered raw unless a challenge study is done and a possible variance is acquired and no disclosure for this item is on the dinner menu. CDI: Asterisks were added to this item on the menus and will be included upon further reprintings of the menu...A description or identification of the animal-derived food served raw or undercooked shall be asterisked to a footnote advisory indicating the items are undercooked.

In plain English

More about food kept at an unsafe temperature

minorCode 4-903.11(A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core; The slicer was stored uncovered on a rolling table next to the mop sink. Containers in the dish area were stacked together while still wet...Discussion had about keeping this table in a separate location or covered and far enough from the mop sink to prevent contamination from splash. Slicer was sanitized during the visit...Cleaned equipment and utensils shall be stored in a clean; dry location where they are not exposed to splash; dust; or other contamination and stored in a self-draining position that allows air drying.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; The door of the walk-in cooler has a hole in it that exposes the inside which isn't smooth nor easily cleanable. The middle prep cooler is missing a handle for the top drawer...Equipment and components shall be maintained intact and in good repair/condition.; 4-101.19; Core; Cardboard is lining a couple of shelves in the walk-in...Nonfood-contact surfaces exposed to splash; spillage; other food soiling or that require frequent cleaning shall be made of a corrosion-resistant; nonabsorbent; and smooth material.; 4-501.12; Core; A couple of the cutting boards are damaged along the edges with deep scoring and peeling plastic...Cutting surfaces subject to scratching/scoring shall be resurfaced or discarded if they can no longer be effectively cleaned and sanitized. Resurface or replace any worn cutting boards.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Cleaning need on the gaskets; frames; and inside of the lowboy cooler next to the fryer...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or grease.

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; The floor drain for the ice machine and walk-in had a buildup of water and was soiled...Physical facilities shall be cleaned as often as necessary to keep them clean.; 6-501.11; Core; The faucet for the server handwashing sink is completely loose and has a leak...Physical facilities shall be maintained in good repair.; 6-501.16; Core; The mop was stored propped against the wall with the head up; the handle on the curb of the mop sink; and only about 18 inches from the table with the slicer...After use; mops shall be placed in a position that allows them to air-dry without soiling walls; equipment; or supplies. Store this mop so the head doesn't contaminate the wall; handle; or slicer. Slicer was at least covered and the table moved.

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 10, 2024 · Original Source

1 - Inspection

Jan 30, 2024

Score 96

Official score: 96 · Understand this area’s scale

7 recorded violations

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Employee beverage was found being stored food that was actively being prepared. Employees may drink from a closed container if it is stored in an area that prevents potential contamination of food or clean equipment.

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

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Tomato sauce was in a hot holding unit at 78F. During times of hot holding; potentially hazardous foods shall remain at 135F or above. CDI- Tomato sauce was reheated during the inspection.

In plain English

More about food kept at an unsafe temperature

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; While improvements have been made in this area; some potentially hazardous food items were being held too highly above their fill lines and were above 41F (see temperature chart). Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was taken to cool down before a 4 hour period elapsed.

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; Box of raw chicken was being stored on the floor of the walk-in cooler. All food items shall be held at least 6 inches above the floor in order to prevent potential contamination.

In plain English

More about food not protected from contamination

minorCode 4-901.11Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-901.11; Core; Employee was observed drying dishes with a rag before stacking them as clean. Equipment and utensils must be air dried after being washed; rinsed; and sanitized. Employees/management was educated during the inspection.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Cooler drawer has missing handle. Large reach in freezer is not functioning. Some lights are not functioning underneath the grill hood. Equipment shall be maintained in a state of 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

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Quat sanitizer test strips are extremely discolored and not functional. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. EHS returning on 2/8 to ensure functional test strips have been provided.

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, Jan 30, 2024 · Original Source