Restaurant · Wake County, NC

Wok On Fire

Name: Wok On Fire
Address: 1216 Parkside Main St, Wake County, NC

1216 Parkside Main St

Last inspected Jun 30, 2026 · View Map ↗ · Compare ↗

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Score 96

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Jun 30, 2026

Score 96

Official score: 96 · Understand this area’s scale

7 recorded violations

notedCode 2-401.11 (B) Employee Beverages (C) Employees may drink from a closed beverage container if the container is handled to prevent contamination of the employee's handsEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (B) Employee Beverages (C) Employees may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands; the container; food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. Employee glass of water was stored on shelf above open flip-top. Beverage moved.

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 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (C) Containers of food in prep cooler nearest to buffet line did not have coverings or lids. Cross-contamination shall be prevented during storage by covering food. CDI: Lids placed by employee.

In plain English

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

More about other finding

notedCode 4-601.11 (A) EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Multiple metal containers and can opener; stored as clean; were soiled with food debris. Equipment food-contact surfaces shall be clean to sight and touch. CDI: Can opener and equipment sent to 3-compartment sink for further 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

notedCode 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control (Pf) Container of noodlesOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control (Pf) Container of noodles; rice; and cabbage were not labeled with the time that it was removed from temperature control. CDI: Label added by PIC.

In plain English

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

More about other finding

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) Rice paddles were stored in container of water less than 135F and not under continuous flow. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container; on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized; in running water; or in a container of water if the water is maintained at a temperature of at least 135F. Store paddles outside of container on clean surface.

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 4-903.11 (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) Metal containers in the clean dishes area were stacked together while still wet. Clean utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.

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 Maintain equipment in good repair. Walk-in freezer had accumulations of ice around doorCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. Walk-in freezer had accumulations of ice around door; preventing it from fully shutting. Gasket on walk-in cooler was torn. Equipment shall be maintained in a state of good repair. Repair items noted.

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 30, 2026 · Original Source

1 - Inspection

Oct 29, 2025

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode —Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control (Pf) Container of noodles (43F) was not labeled with the time that it was removed from temperature control. CDI: Label added by PIC.

In plain English

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

More about other finding

notedCode 4-903.11(A)(C) Store single-use and single-service articles in a cleanEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A)(C) Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Boxes of to-go containers and other single-service items were stored directly on the floor. Store single-service articles at least 6 inches above the floor.

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) Can opener insert and metal panel along exhaust vent were soiled with food residues and grease. Nonfood-contact surfaces shall be cleaned at a frequency necessary to keep them clean. Clean areas listed.

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, Oct 29, 2025 · Original Source

1 - Inspection

Apr 23, 2025

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

notedCode 3-501.15 Cooling Methods (Pf) Rice and noodles were cooling on a speed rackFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Rice and noodles were cooling on a speed rack; outside of refrigeration. Food shall be cooled using shallow pans; separated into smaller portions; using rapid cooling equipment; by stirring the food placed in an ice bath; using containers that facilitate heat transfer; or adding ice as an ingredient. CDI: Rice and noodles were moved into walk-in cooler to rapidly cool to 41F.

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 3-302.11 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 chicken was stored above ready-to-eat foods within left make-line prep cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures. CDI: Chicken was relocated to the bottom shelving.

In plain English

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

More about other finding

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize (P) Quaternary ammonia sanitizer had a concentration of 0 PPM in the 3-compartment sink. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM or according to manufacturer's instructions. CDI: Sanitizing solution was emptied and filled again. PIC tested sanitizing solution at 200 PPM. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Ice machine had accumulations of red and black residues on interior baffle. Ice makers and beverage dispensers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine 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 —Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 Thawing (Pf) Raw chicken was thawing in a container inside prep sink without running water. Temperature controlled for safety foods shall be thawed under refrigeration capable of maintaining 41F or below or under 70F running water with sufficient velocity to agitate and float off loose particles in an overflow. CDI: Water was turned on and allowed to flow over chicken.

In plain English

More about food kept at an unsafe temperature

notedCode 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) To-go containers were not inverted during storage on make-line. Cleaned single-service and single-use articles shall be stored in a clean; dry location where they are not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. Invert utensils during storage.

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 4-501.14 Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing Equipment; Cleaning Frequency (C) Top of dish machine was soiled with accumulation of food residues. Warewashing equipment shall be cleaned at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and at least every 24 hours if used. Clean dish machine.

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, Apr 23, 2025 · Original Source

1 - Inspection

Nov 26, 2024

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 4-904.11 Kitchenware and Tableware - Preventing Contamination (C) SpoonsEquipment and utensils

Official wording

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

Inspector’s notes

4-904.11 Kitchenware and Tableware - Preventing Contamination (C) Spoons; knives; and forks on buffet line were not inverted and stored where mouth-pieces of utensils could be grabbed by customers. Knives; forks; and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. Store utensils inverted to prevent contamination during storage.

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 Maintain equipment in good repair. Walk-in freezer had accumulations of ice around doorCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. Walk-in freezer had accumulations of ice around door; preventing it from fully shutting. Equipment shall be maintained in a state of good repair. Repair walk-in freezer.

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 6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Employee personal items were stored with spices above make-line and employee food was stored with facility food within walk-in cooler. Lockers or other suitable facilities shall be provided for the orderly storage of employees clothing and other possessions. Areas designated for employees to eatFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Employee personal items were stored with spices above make-line and employee food was stored with facility food within walk-in cooler. Lockers or other suitable facilities shall be provided for the orderly storage of employees clothing and other possessions. Areas designated for employees to eat; drink; and use tobacco shall be located so that food and equipment are protected from contamination. Store employee items in designated areas.

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, Nov 26, 2024 · Original Source

1 - Inspection

Apr 17, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Observed that quat sanitizer in 3-comp sink was at 0ppm. Sanitizing solution for a manual or mechanical operation shall be used in accordance with the EPA-registered label use instructions (200-400ppm for quat sanitizer). CDI - PIC replaced sanitizer in the sanitizing compartment of 3-comp sink; now it holds above 200ppm.

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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Observed that several metal containers in the clean dishes area were stacked together while still wet. Clean utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.

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, Apr 17, 2024 · Original Source

1 - Inspection

Nov 6, 2023

Score 97

Official score: 97 · Understand this area’s scale

5 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; Observed that can opener had dark residue on the blade. Equipment food contact surfaces shall be clean to sight and touch. CDI - taken for rewashing by PIC.

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 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Found a big container of cooked tilapia with the date 10/30 (past 7 days). TCS food (time/temperature control for safety food) opened or prepared; in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date; or a consume-by/discard date; and not past seven days; prep day is day one. CDI by voluntary discard by PIC.

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

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Found a metal container of raw chicken (without a lid) stored on the floor in the walk-in freezer. Food shall be protected from contamination by storing the food in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 15 cm (6 inches) above the floor. Keep food off the floor at least 6 inches.

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

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Utensils (knives) were wedged between prep table. Food preparation utensils shall be stored in a clean; protected location. CDI - Utensils moved to be rewashed.

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 6-501.14Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.14; Core; Kitchen fume hood had accumulation of dust/debris/grease. Intake or exhaust air ducts shall be cleaned so they are not a source of contamination by dust; dirt; or other material. Clean hood.

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, Nov 6, 2023 · Original Source