Restaurant · Wake County, NC

Babymoon Cafe

Name: Babymoon Cafe
Address: 100 Jerusalem Dr, Wake County, NC

100 Jerusalem Dr

Last inspected Jun 11, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Jun 11, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

4 recorded violations

notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Cooked chicken was maintained below 135F within steam table. Temperature controlled for safety foods shall be maintained at 135F or greater. CDI: Chicken was reheated and moved to walk-in cooler to rapidly cool.

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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Tomatoes; cheese; and sliced turkey had temperature ranges above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Stack sizes were reduced and portioned into multiple containers. Repeat; half-points deducted due to improvements in overall cold holding methods.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Container of cooked lasagna was labeled with preparation date of 6/3 within walk-in cooler. Container of chopped lettuce was labeled with preparation date of 6/2 within walk-in cooler. TCS foods shall be discarded within 7 days of preparation date with day one beginning on the date of preparation. CDI: PIC stated that these items were mislabeled and dates were updated to 6/8 and 6/11; respectively.

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 6-501.11 FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Rear vent grate near dish machine was beginning to rust. Repair or replace vent cover.

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 11, 2026 · Original Source

1 - Inspection

Oct 9, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

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 beef was stored above ready-to-eat foods within right prep cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods. CDI: Food was rearranged during inspection.

In plain English

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

More about other finding

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Tomatoes; cheese; and cooked peppers had temperature ranges above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Stack sizes were reduced and portioned into multiple containers.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) One container of cooked vegetables was maintained beyond 7 days (10/7/2025). TCS foods shall be discarded within 7 days of preparation date with day one beginning on the date of preparation. CDI: Veggies were voluntarily discarded 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

notedCode —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11 Designation - Dressing Areas and Lockers (C) Employee phones were stored with kitchen equipment. Lockers or other suitable facilities shall be provided for orderly storage of employee possessions. Store personal items in a designated area.

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 9, 2025 · Original Source

1 - Inspection

Jun 23, 2025

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sink nearest to make-line was used for dumping food. A handwashing sink shall be maintained so that it is accessible and may not be used for purposes other than handwashing. CDI: Educational moment. Zero points deducted.

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 cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Noodles were cooling in walk-in cooler in large plastic containers with tight fitting plastic lids. Equipment for cooling and heating food; and holding cold and hot food shall be sufficient in number and capacity to maintain necessary food temperatures. CDI: Lids were removed and pasta placed onto sheet pans.

In plain English

More about food kept at an unsafe temperature

notedCode 6-403.11 (A)Areas designated for employees to eat and drinkFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11 (A)Areas designated for employees to eat and drink; shall be located so that food; equipment; linens; single service/use items are protected from contamination. Employee drinks and food were stored with facility equipment. Store personal items in a designated area.

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, Jun 23, 2025 · Original Source

1 - Inspection

Dec 12, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Temperature controlled for safety foods on make-line were stacked beyond fill line with temperature ranges above 41F. Walk-in cooler was being actively repaired during inspection for quarterly service. Food within walk-in cooler was maintained above 41F during the servicing. Temperature controlled for safety foods shall be maintained at 41F or less. PIC documented temperatures of food items prior to repair on cooling logs. Temperature controlled for safety foods were above 41F during repair and were moved to other units during repair where possible. Ice bags was placed on other foods within walk-in. Walk-in cooler was verified to be repaired during inspection. Stack sizes reduced on make-line and food allowed to cool in prep coolers. Repeat; Half-points deducted due to improvements in cold holding methods and proactive repair.

In plain English

More about food kept at an unsafe temperature

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) Sanitizing basin of 3-compartment sink was soiled with food residue. Warewashing equipment shall be cleanedat 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 sanitizing basin.

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 12, 2024 · Original Source

1 - Inspection

Jul 15, 2024

Score 98

Official score: 98 · Understand this area’s scale

4 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; Temperature controlled for safety foods (TCS) were maintained above 41F in walk-in cooler. TCS fodos shall be maintained at 41F or less. CDI: Lasagna; provolone; roast beef; turkey; noodles; beef; and tomatoes were voluntarily discarded by PIC. All other foods were prepared within last three days. Repair technician was to repair unit.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; One container of tomatoes was maintained beyond 7 days (7/8/2024). TCS foods shall be discarded within 7 days of preparation date. CDI: Tomatoes voluntarily discarded 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

majorCode 4-301.11Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

4-301.11; Priority Foundation; Walk-in cooler was unable to maintain temperatures at 41F or less. Equipment for cooling and holding cold shall be sufficient in number and capacity. EHS will verify repair of walk-in cooler.

In plain English

More about food kept at an unsafe temperature

minorCode 6-305.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11; Core; Employee phones were stored with kitchen equipment. Lockers or other suitable facilities shall be provided for orderly storage of employee possessions. Store personal items in a designated area.

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, Jul 15, 2024 · Original Source

1 - Inspection

Feb 9, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

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; Observed a vegetable dicer with broken blades; a whisk attachment for the large mixer with broken components; and a couple ripped gaskets on the coolers. Equipment shall be maintained in a state of good repair and condition. Replace damaged equipment before the next inspection.

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 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; Observed a couple pieces of construction debris and speed rack left in the shared garbage enclosure. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items and clean. Work with neighbors and waste management company to remove these items before the next inspection.

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, Feb 9, 2024 · Original Source