Mobile Food · Wake County, NC

Ak Mix Grill (Wcid #962)

Name: Ak Mix Grill (Wcid #962)
Address: 2161 S Wilmington St, Wake County, NC

2161 S Wilmington St

Last inspected Jul 1, 2026 · View Map ↗ · Compare ↗

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Score 95

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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

3 inspections

1 - Inspection

Jul 1, 2026

Score 95

Official score: 95 · Understand this area’s scale

7 recorded violations

notedCode REPEAT 2-102.12At least one employee who has supervisory and management responsibilities and the authority to direct and control food preparation and service shall be a certified food protection manager. -Observation: upon arrival duringPermits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

REPEAT 2-102.12At least one employee who has supervisory and management responsibilities and the authority to direct and control food preparation and service shall be a certified food protection manager. -Observation: upon arrival during; and after inspection; a Certified Food Protection Manager was not available. It is required by the State of North Carolina for at least one (1) employee to have a food safety certification at all (CAT II; III and IV) food handling establishments. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (I) After engaging in other activities that contaminate the hands (P). -Observation: establishment has a big trash can that has lid where it’s not possible to open or throw items away without touching the trash itself. Food employee open trash can and proceeded to cook chicken. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) explained to food employee that every time he touches the trash canHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (I) After engaging in other activities that contaminate the hands (P). -Observation: establishment has a big trash can that has lid where it’s not possible to open or throw items away without touching the trash itself. Food employee open trash can and proceeded to cook chicken. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) explained to food employee that every time he touches the trash can; his hands is contaminated and hands shall be washed. Food employee voluntarily washed hands and finish to prepare food items. Environmental Health Specialist (EHS) recommends establishment to purchase a different trash can that can be open with foot or with the type of lid where the items falls on the trash can without touching the lid.

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(A)(1) Separation; Packaging & Segregation; Raw animal food and Ready to Eat - P FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS during storage; preparation; holding; and display from READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; and unwashed produce (P). -Observation: inside reach-in cooler; raw shrimp was stored on top of rice that goes to customers. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily placed raw shrimp in bottom shelf.

In plain English

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

More about other finding

notedCode 4-302.12 Food Temperature Measuring Devices (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. Pf -Observation: food thermometer was without batteriesEquipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12 Food Temperature Measuring Devices (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. Pf -Observation: food thermometer was without batteries; not working. -Corrected During Inspection (CDI): Person in Charge (PIC) bought new batteries and changed. Thermometer is operational now.

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 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. -Observation: food employee was wearing bracelets and ring with stone while cooking chicken; lamb and other food items. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 2-402.11 Effectiveness-Hair Restraints - FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD. -Observation: food employee was not wearing any type of hair restraints while cooking food. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 4-903.11 EquipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing(C) (A)Cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (2)Where they are not exposed to splash; dust; or other contamination. -Observation: several to-go containers were facing up collecting dust. Make sure to keep single-use products upside down to avoid contamination. Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 6-201.11 FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-201.11 Floors; Walls and Ceilings - Cleanability (C) -Observation: floor coating is coming out and it can no longer be considered cleanable. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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

Official record from Wake County Environmental Services, Jul 1, 2026 · Original Source

1 - Inspection

Jan 15, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

majorCode Observation: The person in charge was unsure about levels of chlorine for sanitizer. The person in charge must be able to demobstrate knowledge and not receive priority items during inspection. CDI: Educated person in charge during inspction. Provided educational materials. 2-102.11 (A)Permits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

Observation: The person in charge was unsure about levels of chlorine for sanitizer. The person in charge must be able to demobstrate knowledge and not receive priority items during inspection. CDI: Educated person in charge during inspction. Provided educational materials. 2-102.11 (A); (B) and (C) (1); (4) - (16) (PF) The Person in charge shall demonstrate knowledge of foodborne disease prevention; application of HACCP principles; and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection; (B) Being a certified food protection manager; or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode Observation: The person in charge is not a certified food manager. 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

Observation: The person in charge is not a certified food manager. 2-102.12 (A); Core; A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode Observation: The chlorine sanitizer was too high and was measured over 200ppm exceeding test strips from operator. CDI: Demonstrated to operator requirements and assisted in diluting sanitizer down to 100ppm. Ensure that staff are trained. 7-204.11 SanitizersChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

Observation: The chlorine sanitizer was too high and was measured over 200ppm exceeding test strips from operator. CDI: Demonstrated to operator requirements and assisted in diluting sanitizer down to 100ppm. Ensure that staff are trained. 7-204.11 Sanitizers; Criteria - Chemicals (P) Provide sanitizer at correct concentrations; diluting as required.-P

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

minorCode Observation: The gaskets and doors on the refrigerator are not being maintained clean. Ensure all equipment is kept clean. 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The gaskets and doors on the refrigerator are not being maintained clean. Ensure all equipment is kept clean. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) (C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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 15, 2025 · Original Source

1 - Inspection

Jun 4, 2024

Score 92

Official score: 92 · Understand this area’s scale

8 recorded violations

majorCode Observation: The person in charge is not a certified food manager and cannot demonstrate knowledge of food safety requirements. TCS (temperature control safety) food required temperature for hot holdingPermits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

Observation: The person in charge is not a certified food manager and cannot demonstrate knowledge of food safety requirements. TCS (temperature control safety) food required temperature for hot holding; employee health policy; when to wash; where to wash hands;does not have an approved food thermometer. CDI: Education materials given during inspection to correct violations observed. Discussed correction items and what is required. 2-102.11 (A); (B) and (C) (1); (4) - (16); Priority Foundation; Based on the RISKS inherent to the FOOD operation; during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention; application of the HAZARD Analysis and CRITICAL CONTROL POINT principles; and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by: (A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; Pf or (B) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM; Pf or (C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (1) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE; Pf (4) Explaining the significance of the relationship between maintaining the time and temperature of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD and the prevention of foodborne illness; Pf (5) Explaining the HAZARDS involved in the consumption of raw or undercooked MEAT; POULTRY; EGGS; and FISH; Pf (6) Stating the required FOOD temperatures and times for safe cooking of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD including MEAT; POULTRY; EGGS; and FISH; Pf (7) Stating the required temperatures and times for the safe refrigerated storage; hot holding; cooling; and reheating of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD; Pf (8) Describing the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination; Pf (b) Hand contact with READY-TO-EAT FOODS; Pf (c) Handwashing; Pf and (d) Maintaining the FOOD ESTABLISHMENT in a clean condition and in good repair; Pf (9) Describing FOODS identified as MAJOR FOOD ALLERGENS and the symptoms that a MAJOR FOOD ALLERGEN could cause in a sensitive individual who has an allergic reaction. Pf (10) Explaining the relationship between FOOD safety and providing EQUIPMENT that is: (a) Sufficient in number and capacity; Pf and (b) Properly designed; constructed; located; installed; operated; maintained; and cleaned; Pf (11) Explaining correct procedures for cleaning and SANITIZING UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT; Pf (12) Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections; Pf (13) Identifying POISONOUS OR TOXIC MATERIALS in the FOOD ESTABLISHMENT and the procedures necessary to ensure that they are safely stored; dispensed; used; and disposed of according to LAW; Pf (14) Identifying CRITICAL CONTROL POINTS in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of this Code; Pf (15) Explaining the details of how the PERSON IN CHARGE and FOOD EMPLOYEES comply with the HACCP PLAN if a plan is required by the LAW; this Code; or an agreement between the REGULATORY AUTHORITY and the FOOD ESTABLISHMENT; Pf (16) Explaining the responsibilities; rights; and authorities assigned by this Code to the: (a) FOOD EMPLOYEE; Pf (b) CONDITIONAL EMPLOYEE; Pf (c) PERSON IN CHARGE; Pf (d) REGULATORY AUTHORITY; Pf

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

minorCode Observation: The person in charge is not a certified food manager. 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

criticalCode Observation: Staff did not wash hands after handling unclean items and before starting on food production. Staff member went straight to putting on glove without washing hands first and switching between tasks. CDI: Discussed with staff when to wash hands during production. -301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

Observation: Staff did not wash hands after handling unclean items and before starting on food production. Staff member went straight to putting on glove without washing hands first and switching between tasks. CDI: Discussed with staff when to wash hands during production. -301.14; Priority; A) After touching bare human body parts other than clean hands and clean; exposed portions of arms; P (B) After using the toilet room; P (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in par. 2-403.11(B); P (D) Except as specified in par. 2-401.11(B); after coughing; sneezing; using a handkerchief or disposable tissue; using tobacco; eating; or drinking; P (E) After handling soiled EQUIPMENT or UTENSILS; P (F) During FOOD preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

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

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: The only hand wash sink was being used to store sponges and other cleaning items making inaccessible to staff. Hand wash sinks cannot be used for any other purpose. 5-205.11; Priority Foundation; A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf (B) A handwashing sink may not be used for purposes other than handwashing. Pf

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

Proper hot holding temperatures

Inspector’s notes

Observation: The rice on the stovetop and steam table was observed holding below 135F as required. 3-501.16(A)(1) ; Priority; Hot holding (temperature control safety) food products is required to be at a temperature at least 135F or higher. CDI: Rice was voluntarily discarded.

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

majorCode Observation: A graduated food probe is needed for checking food cookingEquipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

Observation: A graduated food probe is needed for checking food cooking; hot and cold temperatures. Provide a food probe thermometer. Verification for corrective action by June 14; 2024. 4-302.12; Priority Foundation; (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible Pf

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 Observation: Gyro meat is being stored in a shopping bag which is not approved for food contact. Discontinue using these bags as they are not approved for food contact. 3-307.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

Observation: Gyro meat is being stored in a shopping bag which is not approved for food contact. Discontinue using these bags as they are not approved for food contact. 3-307.11; Core; FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306.

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 Observation: Floors and areas under/behind equipment are accumulated with debris. ncrease cleaning frequency of these areas. 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Floors and areas under/behind equipment are accumulated with debris. ncrease cleaning frequency of these areas. 6-501.12; Core; ) 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, Jun 4, 2024 · Original Source