1 - Inspection
Mar 13, 2026
Score 100
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Wake County Environmental Services, Mar 13, 2026 · Original Source
Restaurant · Wake County, NC
Asali Desserts And Cafe
107 S Edinburgh Dr
Last inspected Mar 13, 2026 · View Map ↗ · Compare ↗
Score 100
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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 inspections1 - Inspection
Sep 3, 2025
Score 99
Official score: 99 · Understand this area’s scale
2 recorded violations
notedCode 4-204.117 Warewashing MachinesCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-204.117 Warewashing Machines; Automatic Dispensing of Detergents and Sanitizers (Pf) 4-501.116 Warewashing Equipment; Determining Chemical Sanitizer Concentration (Pf) Sanitizing solution in sanitizer bucket did not register when tested with an approved test strip. Sanitizing solution dispenser tube contained air bubbles and was not properly dispensing solution. Automatic sanitizing dispensers shall dispense sanitizer solution. PIC had staff adjust dispenser tubing. Sanitizing solution was tested to the required concentration. ***CORRECTED DURING INSPECTION (CDI)***
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 problemsnotedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Floors are soiled and shall be cleaned. Physical facilities shall be cleaned as often as necessary to be 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 problemsOfficial record from Wake County Environmental Services, Sep 3, 2025 · Original Source
1 - Inspection
Feb 6, 2025
Score 99
Official score: 99 · Understand this area’s scale
4 recorded violations
notedCode 3-302.15Other
Official wording
Washing fruits & vegetables
Inspector’s notes
3-302.15; Core; Observed a cucumber cut through its plastic coating and sticker in the walk-in cooler. Wash fruits and vegetables prior to use. Remove stickers and any packaging before cutting.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4-101.19/4-202.16Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-101.19/4-202.16; Core; Observed a knife with a splintered wooden handle and loose blade on the equipment shelf. Nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant; nonabsorbent and smooth material. They shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. CDI- knife was voluntarily removed from service to be discarded. No point taken.
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 problemsnotedCode 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 minor dust accumulation observed on walk-in cooler vent. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. All other surfaces observed clean. No point taken. Clean this vent.
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 problemsnotedCode 6-403.11Facility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Observed two employee beverage cups stored on top of containers of flour in the baking prep area. Use designated areas to store employee food and drink where contamination of clean equipment; food and single-service articles cannot occur. CDI- drinks moved to an appropriate location.
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 issuesOfficial record from Wake County Environmental Services, Feb 6, 2025 · Original Source
1 - Inspection
Jun 4, 2024
Score 100
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Wake County Environmental Services, Jun 4, 2024 · Original Source
1 - Inspection
Oct 16, 2023
Score 97.5
Official score: 97.5 · Understand this area’s scale
3 recorded violations
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; Milk in the espresso reach-in unit was observed holding between 44 and 57F. TCS (temperature controlled for safety) foods shall be maintained at 41F or below in cold holding equipment. CDI- excess milk was moved to the walk-in cooler. PIC and EHS are not sure this unit is functioning properly. Ambient temperature observed around 50F. Have this unit repaired and only store the milk you need for short intervals. Any unused milk will be discarded after 4 hours.
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 temperaturemajorCode 7-102.11Chemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; A spray bottle containing glass cleaner was observed without a label. Chemicals such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually labeled with the common name of the material. CDI- label added. No point taken today.
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 unsafelyminorCode 3-305.11Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; The walk-in freezer was observed dripping water from the vent and onto shelving near cakes and other foods. Water is freezing on shelving below. Food shall be stored in a clean; dry location and where it is not exposed to splash; dust or other contamination. Determine why freezer is dripping and repair if necessary.
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 contaminationOfficial record from Wake County Environmental Services, Oct 16, 2023 · Original Source