Restaurant · Wake County, NC

Winston's Grille

Name: Winston's Grille
Address: 6401 Falls Of Neuse Rd, Wake County, NC

6401 Falls Of Neuse Rd

Last inspected Aug 4, 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

6 inspections

1 - Inspection

Aug 4, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode 2-401.11(A)Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11(A); Core; Employees cups stored on prep surfaces did not have lids. Except when drinking from a closed beverage container; employees shall eat; drink; or use tobacco only in designated areas where the contamination of food; clean equipment and utensils can not result. CDI- PIC instructed employees to put lids on cups and move them to bottom shelving.

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 7-206.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-206.11; Priority; RAID for household use was found in the chemical storage area. Only pesticides with a manufacturer's label stating that it is approved for restaurant use shall be used in eating establishments. CDI- RAID was voluntarily discarded.

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 3-501.13(E)Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13(E); Core; Packages of tuna that were thawed in the seafood walk-in cooler were not slit. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment or have oxygen introduced by slitting or poking a hole in the packaging. No points taken due to tuna in the grill/saute area having slits in the packaging.

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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Employee food was stored above the establishment's food in the pantry hot side cooler and double door dessert cooler. Areas designated for EMPLOYEES to eat; drink; and use tobacco and employee storage facilities shall be located so that FOOD; EQUIPMENT; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. CDI- Employee food was moved to the bottom shelf.

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, Aug 4, 2026 · Original Source

1 - Inspection

Jan 22, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

6 recorded violations

notedCode 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core; A wiping cloth was stored in soapy water in one of the waitstaff areas. In-use wiping cloths shall be held in properly concentrated sanitizer between uses. CDI- Cloth was removed.

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 3-304.12 (A)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A); Core; A portion cup was being used as a scoop for the spicy tuna in the sushi cooler. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. CDI - The portion cup was removed and replaced with a multi-use spoon. 3-304.12 (F); Core; The utensil water container at the saute station has floating debris in it. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. CDI - Water was changed.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; One of the air curtain strips is torn in the walk-in freezer. Maintain equipment in good repair. Replace torn air curtain strip. No points taken due to this being a different cold-holding unit.

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; The ceiling of the pantry microwave; the gold-tone heat lamps in the sauté station; and the blue floor fan inside the kitchen need wiping down due to dried on food debris.. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these items more frequently. *No points taken due to this being a different violation under the same rule.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; The discharge pipe at the veggie prep sink drips continuously at one of the joints. Plumbing systems shall be maintained in good repair. Repair leak. *No points taken due to this being a different violation at a different sink.

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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; The ceiling vents in the dining room bathrooms have a buildup of dust. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. CDI- Ceiling vents were cleaned. *Points not increased due to improvement in 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

Official record from Wake County Environmental Services, Jan 22, 2026 · Original Source

1 - Inspection

Jul 24, 2025

Score 98

Official score: 98 · Understand this area’s scale

7 recorded violations

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Several flies were in the kitchen area. Keep the premises free of insects; rodents; and other pests. Continue efforts to get rid of the flies.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Two containers of chicken noodle soup were stored on the floor of the walk-in cooler to cool. Store food in a clean; dry location; not exposed to contamination and at least 6 inches above the floor. CDI- Containers were relocated to 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 4-903.11 (A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A); Plates and bowls were stored with their food contact surfaces exposed. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI - Dishes were covered or inverted.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; One of the air curtain strips is torn in the produce cooler. Maintain equipment in good repair. Replace torn air curtain strip.

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; The inside of the bread oven has a buildup of burnt on residue and the clean dish racks need wiping down due to dust. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these items more frequently.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; The hot water faucet leaks cold water from the faucet joint when turned on. Plumbing systems shall be maintained in good repair. Repair leak.

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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Some of the ceiling tiles;vents; and light shields along with the speakers need cleaning in the kitchen due to dust; splash; and debris. The ceiling vents in the dining room bathrooms have a buildup of dust. The wall over the 3 compartment sink needs cleaning due to splash. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be 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 24, 2025 · Original Source

1 - Inspection

Feb 27, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; In steam well on main line; marinara sauce (95F-98F) was holding below 135F. TCS foods shall be maintained at 135F or above for hot holding. CDI- Marinara was voluntarily discarded and new product was reheated on the stove.

In plain English

More about food kept at an unsafe temperature

notedCode 6-202.15Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.15; Core; The back door has a self-closing apparatus installed but does not completely close the door and there is no air curtain installed at this location. Outer openings shall be protected against the entry of insects with solid; self-closing; tight-fitting doors. If the windows or doors of a food establishment are kept open for ventilation or other purposes (deliveries); the openings shall be protected against the entry of insects and rodents by: 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; properly designed and installed air curtains to control flying insects; or other effective means. Repair self-closing apparatus.

In plain English

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); Core; Several metal pans and plastic food containers found stacked while still wet on shelving. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Ensure items are completely dry prior to stacking.

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

Official record from Wake County Environmental Services, Feb 27, 2025 · Original Source

1 - Inspection

Oct 30, 2024

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 3-101.11Contamination

Official wording

Food in good condition; safe & unadulterated

Inspector’s notes

3-101.11; Priority; Found a small amount of shredded cheddar cheese in a container in the produce cooler with visible mold present. Food shall be safe; unadulterated; and honestly presented. CDI- Cheddar cheese was voluntarily discarded during the inspection.

In plain English

More about food not protected from contamination

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; In seafood walk-in cooler: raw meat found stored directly on top of container of cooked pasta and small container of raw salmon found stored directly on top of container of cooked chicken. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI- Food was re-arranged during the inspection.

In plain English

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

More about other finding

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; In the seafood walk-in cooler: several sheet trays of cooked ribs lacking a date; three large containers of cooked pasta lacking a date; and short ribs in metal food containers had the portion size written on the container but were lacking a date. TCS foods shall be dated when prepared; cooked or original package opened and must be datemarked if held for more than 24 hours. When food is placed in freezer to hold; it requires a date mark label containing prep date. A thaw date is required when the ready-to-eat; TCS food is taken from the freezer to thaw in the cooler. This is to ensure that TCS foods are not being held for longer than 7 days. Prep date counts as Day 1. CDI- Prep dates were added on foods that were lacking a label. 3-501.18; Priority; Container of kielbasa observed with a prep date of (10/16). A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. Remember that prep/open date counts as Day 1. CDI- Food was voluntarily discarded.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Bulk dry goods containers were missing the identifying label. Food ingredients that are removed from their original packages and are unrecognizable shall be identified with the common name of the food. CDI- Containers were labeled 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

Official record from Wake County Environmental Services, Oct 30, 2024 · Original Source

1 - Inspection

Dec 21, 2023

Score 99

Official score: 99 · Understand this area’s scale

4 recorded violations

minorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Core; Unopened packages of vacuum sealed tuna were thawing in the chef's base cooler...Reduced oxygen packaged fish indicating that it shall be kept frozen shall be removed from the reduced oxygen environment prior to thawing under refrigeration or immediately upon completion of its thawing. CDI: Education given. Packages opened.

In plain English

More about food kept at an unsafe temperature

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 threshold of the walk-in freezer is removed/damaged and debris is collecting. There is an open cutout in the wall for a switch inside of the wine/beef walk-in cooler that is not easily cleanable...Equipment and components shall be maintained intact and in good repair/condition. A temporary rubber patch has been applied to cover the damaged tile. Patch this hole to make it smooth.

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; Shelves above the make lines where containers are stored are collecting a light amount of dust. Some of the shelving in the produce walk-in cooler has food debris buildup. The ceiling and fan in the wine/beef walk-in have light dust buildup...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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; The wall behind the prep table near the walk-in freezer is warped and missing tile. There is a damaged floor tile on the hot line in front of the chef's base cooler...Physical facilities shall be maintained in good repair.; 6-501.12; Core; The ceiling tiles near the vents over the prep/dish area are collecting dust...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, Dec 21, 2023 · Original Source