Restaurant · Wake County, NC

Wakefield Tavern

Name: Wakefield Tavern
Address: 13200 New Falls Of Neuse Rd, Wake County, NC

13200 New Falls Of Neuse Rd

Last inspected Feb 25, 2026 · View Map ↗ · Compare ↗

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Score 98

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

The full inspection history

5 inspections

1 - Inspection

Feb 25, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Label was missing on spray bottle of degreaser. Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI- Bottle was labeled.

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 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Core; Observed already thawed fish in original ROP packaging in refrigerated drawers under the grill and in the walk-in cooler. Reduced oxygen packaged fish that is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. Ensure these packages are cut open to introduce air prior to thawing or remove fish from packaging entirely.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Evaporator drip in reach-in freezer accumulating on facility's product below. Appears that the drain line is clogged or backed up. Food shall be stored in a clean; dry location where it is not exposed to splash; dust; or other contamination. Intercept drip until unit can be repaired.

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 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; Ice accumulating under evaporator unit in reach-in freezer. Prep sink closest to makeline does not provide cold water. Equipment shall be maintained in a state of good repair and condition. Repair equipment.

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 25, 2026 · Original Source

1 - Inspection

Oct 30, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

5 recorded violations

majorCode 3-402.12Food source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-402.12; Priority Foundation; Salmon on menu is offered cooked to order and has an asterisk but facility was unable to locate a parasite destruction letter from supplier. If the fish are frozen by a supplier; a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under § 3-402.11 OR a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed as specified in Subparagraph 3-402.11(B)(4) is required. Proper parasite destruction documentation must be provided by fish suppliers and maintained in facility for review. VR-EHS will return to verify compliance of this violation.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Two-third pans of queso found cooling at room temperature with internal temperatures below 135F. When asked; PIC stated that the containers were cooked about 1.5 hours ago. Cooling shall be accomplished by using rapid cooling methods such as: placing the food in shallow pans; cooling in smaller portions; stirring the food in a container on an ice bath; using rapid cooling equipment like ice wands; storing in walk-in refrigeration or using ice as an ingredient and the containers should be loosely covered; or uncovered; if protected from overhead contamination. CDI- Queso was taken to the walk-in cooler to rapidly cool and product was occasionally stirred.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Core; Observed already thawed fish in original ROP packaging in refrigerated drawers under the grill. Reduced oxygen packaged fish that is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. CDI- Packages were cut open upon request. Ensure these packages are cut open to introduce air prior to thawing or remove fish from packaging entirely.

In plain English

More about food kept at an unsafe temperature

notedCode 4-101.19Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.19; Core; Shelf on makeline was lined with wiping cloths that have accumulated residue. Dunnage racks under prep sink where oil is placed is lined with cardboard. Nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be corrosion-resistant; nonabsorbent; and smooth. Do not line shelving with cardboard or wiping cloths. 4-501.11; Core; Cold water at right prep sink is turned off at the source (under the sink) instead of the knob. Equipment shall be maintained in a state of good repair and condition. Repair knob/faucet at prep sink.

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 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core; Drain plug is missing on shared outside dumpster receptacle. Drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place. Obtain drain plug from waste management.

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, Oct 30, 2025 · Original Source

1 - Inspection

Jan 9, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

3 recorded violations

notedCode 4-703.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-703.11; Priority; High temp dish machine found to be reaching a maximum temperature of 155F. High temperature sanitizing machines shall reach at least 180F (dish thermometer needs to read 160F). CDI: PIC agreed to sanitize in the three compartment sink; service/repairs were scheduled during inspection and arrived prior to the end of the inspection. **Inspector will follow up in the near future.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; A damp purple wiping cloth was on the prep table near the expo cooler. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI - Wiping cloth was put in sanitizer.

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 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core; The drain plug is missing from the garbage dumpster. Dumpsters with drains are required to have drain plugs.

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, Jan 9, 2025 · Original Source

1 - Inspection

Jun 27, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Quat. ammonia sanitizer was less than 150 ppm. Quat.ammonia sanitizer shall be maintained between 200-400ppm. CDI- Sanitizer was remade to correct concentration. **Ensure cloths are completely submerged in sanitizer. -

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; The ceiling of the microwave stored in the prep sink area had dried on food debris. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a buildup of soil residues. CDI - Microwave ceiling was 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

Official record from Wake County Environmental Services, Jun 27, 2024 · Original Source

1 - Inspection

Jan 5, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

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; Some food debris and build up found on the bottom and outside of various coolers and other pieces of equipment. Non-food contact surfaces shall be maintained clean. 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, Jan 5, 2024 · Original Source