Restaurant · Wake County, NC

Bee Hive Cafe

Name: Bee Hive Cafe
Address: 3800 Hillsborough St, Wake County, NC

3800 Hillsborough St

Last inspected Sep 4, 2026 · View Map ↗ · Compare ↗

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Score 97

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

The full inspection history

5 inspections

1 - Inspection

Sep 4, 2026

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 3-501.17(B) Ready-to-eat TCS foodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17(B) Ready-to-eat TCS food; date marking Pf (B) Commercially prepared READY-TO-EAT TCS FOODs shall be clearly marked; at the time the original container is opened in a facility and if the FOOD is held for more than 24 hours; to indicate the date by which the FOOD shall be used or discarded; not to exceed 7 days and: (1) The day the original container is opened in the facility shall be counted as Day 1; and (2) The date marked by the facility may not exceed a manufacturer’s use-by date if it is based on FOOD safety. -Observation: milk was being labeled with the next day of opening being the Day 1. Food item didn’t exceeded 7 days. -Corrected During Inspection (CDI): food employee voluntarily placed the correct date in the milk packaging.

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 6-501.112 Dead or trapped birdsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.112 Dead or trapped birds; insects; rodents; and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation; decomposition; or the attraction of pests. -Observation: dead roach was found behind reach-in freezer. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode 4-402.11 Fixed EquipmentCleaning and sanitizing

Official wording

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

Inspector’s notes

4-402.11 Fixed Equipment; Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (3) SEALED to adjoining EQUIPMENT or walls; if the EQUIPMENT is exposed to spillage or seepage. -Observation: handwashing sink near 3 comp sink; and food sink had caulk breaking; missing parts. Make sure to re-caulk sink on the wall. -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

minorCode 4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: in the bottom inside cookies ovenCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: in the bottom inside cookies oven; and in coolers gaskets had grease accumulation. Make sure to clean as often as necessary to keep it clean. -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

notedCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. -Observation: behind equipment and in baseboard throughout the facility had grease accumulation. -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, Sep 4, 2026 · Original Source

1 - Inspection

Oct 3, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

notedCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Observed falafel and chicken hot holding below 135F(see temp chart). Maintain TCS foods in hot holding at 135F or above. CDI- PIC voluntarily discarded product. Water noted low in the steam table 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 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Observed sliced cheese at 60F on ice bath. Observed sour cream based sauce at 53F. Observed rice at 43F in reach in cooler. Maintain TCS foods in cold holding at 41F or less. CDI- Sour cream sauce placed in ice bath since placing out recently. The sliced cheese placed on 4 hour hold time temporarily as it was placed out around 12pm. Rice was voluntarily discarded. Repeat. Work on cold holding and implement cold holding logs.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-306.12 (A)Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-306.12 (A); Core; The lettuce/tomato and other condiments for burgers on make line partially exposed to customers. Sneeze guard currently installed not effective. Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection; protected food displays with proper utensils; original containers designed for dispensing; or individual packages or portions.

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

notedCode 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; The countertop in front of the make line grill is damaged and is no longer easily cleanable. Replace countertop. Maintain equipment in good repair.

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 6-101.11/6-201.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-101.11/6-201.11; Core; Painted ceiling throughout is flaking and not in good repair. Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.

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 3, 2025 · Original Source

1 - Inspection

Apr 11, 2025

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode Observation: The cold holding TCS (temperature control safety) food items on the grill line are unable to maintain 41F or below. Sliced cheese observed at 45F/44F held in plastic prep bin over ice. CDI: Sliced cheese bins (pepper jack/cheddar) moved to refrigerator. Food stored less than 1.5 hrs. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: The cold holding TCS (temperature control safety) food items on the grill line are unable to maintain 41F or below. Sliced cheese observed at 45F/44F held in plastic prep bin over ice. CDI: Sliced cheese bins (pepper jack/cheddar) moved to refrigerator. Food stored less than 1.5 hrs. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P

In plain English

More about food kept at an unsafe temperature

notedCode Observation: The dumpsters on the exterior of the building have lids open allowing for the entrance of insects/vermin. Ensure that dumpsters have lids that are kept closed/contained. 5-501.113 Covering Receptacles (C) Keep dumpsterFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

Observation: The dumpsters on the exterior of the building have lids open allowing for the entrance of insects/vermin. Ensure that dumpsters have lids that are kept closed/contained. 5-501.113 Covering Receptacles (C) Keep dumpster; outside waste containers covered with tight-fitting lids or doors.

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, Apr 11, 2025 · Original Source

1 - Inspection

Sep 20, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

2 recorded violations

notedCode Observation: The cooked veggie burgers (82F) and the cooked falafel (117F) were holding out of temperature on the make line andsteam table respectively. Ensure that all cooked products are held 135F or higher in hot holding. CDI: Falafel and veggie burgers discarded.(*TPHC Developed for products)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Observation: The cooked veggie burgers (82F) and the cooked falafel (117F) were holding out of temperature on the make line andsteam table respectively. Ensure that all cooked products are held 135F or higher in hot holding. CDI: Falafel and veggie burgers discarded.(*TPHC Developed for products); Corrected During Inspection 3-501.16(A)(1) Maintain TCS (temperature control for safety hot foods) in hot holding at 135F or above. -P

In plain English

More about food kept at an unsafe temperature

notedCode Observation: 3-306.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

Observation: 3-306.11; Priority; The fried chicken tenders and the open air make refrigerator for the smoothie prep are not protected from consumer contamination; Provide protection from the public to exposed foods. Corrected during inspection: Verification by 9/30/24 for smoothie refrigerator permanent location. Chicken tenders removed from service. FOOD on display shall be protected from contamination by the use of PACKAGING; counter; service line; or salad bar FOOD guards; display cases; or other effective means. P; 3-306.11 Protect food on display using shields; packaging; or other effective means. -P

In plain English

More about food not protected from contamination

Official record from Wake County Environmental Services, Sep 20, 2024 · Original Source

1 - Inspection

Jan 16, 2024

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

majorCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; Only hand sink at facility service line did not have a accessible supply of hand soap. Each handwashing sink shall be provided with a supply of hand soap. CDI: Soap replaced.; 6-301.12; Priority Foundation; Only hand sink at facility service line did not have an accessible supply of hand drying towels. Each handwashing sink shall be provided with a supply of hand towels or a hand drying device. CDI: Paper towels replaced.

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-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Label stickers observed on dishes stored as clean in dish area. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Dishes moved 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 problems

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; Badly torn gasket on tall reach-in cooler door. Equipment shall be maintained in a state of good repair. Please have this gasket replaced. CDI: Work order placed for replacement.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Ice build-up inside tall reach-in freezer and significant ice build-up inside small Halo Ice Cream cooler that is being used to stored chicken. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Please have these coolers defrosted.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Paint chipped; and wall damage noted in several places. Back wall of grill station is not smooth or easily cleanable. Physical facilities shall be maintained in a state of good repair. Please have walls repaired.

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 16, 2024 · Original Source