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Restaurant · Wake County, NC

Barrys Cafe

2851 Jones Franklin Rd

Last inspected Jun 24, 2026 · View Map ↗ · Compare ↗

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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

7 inspections

1 - Inspection

Jun 24, 2026

Score 100

Official score: 100 · Understand this area’s scale

1 recorded violation

notedCode 2-301.14 When to wash - P Employee used gloved hands to place raw meat on the grillHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 When to wash - P Employee used gloved hands to place raw meat on the grill; removed gloves and donned new gloves without washing hands. After placing raw hamburger patty on the grill; remove gloves and wash hands in the handwashing sink. Also; assure hands are washed when returning to the grill or food preparation after taking a break. Teach and model good handwashing. Maintain a trash can at each handwashing sink. Smaller trash can may be helpful under the front drop-in handwashing sink (or at least teach employees not to touch the trash can hands with hands if it needs to be moved). Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (A) After touching bare human body parts other than clean hands and clean; exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals; (D) Except after drinking from a closed beverage container in a manner that prevents contamination; after coughing; sneezing; using a handkerchief or disposable tissue; using tobacco; eating; or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves for working with FOOD; and (I) After engaging in other activities that contaminate the hands. Discussed handwashing today and employee was redirected to remove gloves and wash hands after placing raw meat on the grill.

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.

More about handwashing problems

Official record from Wake County Environmental Services, Jun 24, 2026 · Original Source

1 - Inspection

Feb 13, 2026

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

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 (C) Cleaning is needed on the face of the True Refrigerated Drawer unit (lowboy) to remove build-up that is visible when drawers are open. . . Clean the wood shelf to the left of the stove; cord and ticket rail. Maintain these surfaces 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
notedCode —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11 Intensity - Lighting (C) Several light bulbs are burnt out. Replace light bulbs. Consider conversion to LED. Provide 50 foot candles of light above the slicer and food preparation sink.

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 13, 2026 · Original Source

1 - Inspection

Sep 16, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 3-501.16(A)(2) Make-Line Refrigerator near the register has hot dogs at 44.5F in the bottom of the unit and Turkey 42.5FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Make-Line Refrigerator near the register has hot dogs at 44.5F in the bottom of the unit and Turkey 42.5F; Provolone Cheese 43F. Maintain TCS foods in cold holding at 41F or less. -P Hot Dogs were removed from the refrigerator. Refrigeration repairman was called during inspection and arrived for repair of the sandwich unit.

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 4-501.12 Cutting Surfaces (C) Two white cutting boards have black cuts. If the cutting boards cannot be effectively cleanedCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12 Cutting Surfaces (C) Two white cutting boards have black cuts. If the cutting boards cannot be effectively cleaned; discard / replace them. Dish washer is scrubbing them upon request.

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 4-602.13 Nonfood Contact Surfaces (C) Miscellaneous items need cleaning such as fan covers inside the refrigeratorsCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Miscellaneous items need cleaning such as fan covers inside the refrigerators; fan on front counter in the cooking area; Refrigerator handles that are imprinted with true. Clean the surface in the refrigerated drawer under the grill that is visible when the tomato drawer is opened. Replace the broken; cracked electrical outlet cover. Maintain surfaces 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, Sep 16, 2025 · Original Source

1 - Inspection

Jan 9, 2025

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, Jan 9, 2025 · Original Source

1 - Inspection

Sep 5, 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, Sep 5, 2024 · Original Source

1 - Inspection

Mar 13, 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, Mar 13, 2024 · Original Source

1 - Inspection

Dec 12, 2023

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

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; A few metal containers stored as clean with sticker residue on the outside of the containers. If containers were stacked; the residue would be on the food-contact surface. Ensure these stickers are removed from the containers when cleaning. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Containers moved to dish area during 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

Official record from Wake County Environmental Services, Dec 12, 2023 · Original Source

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