Restaurant · Wake County, NC

Beyu Caffe T1

Name: Beyu Caffe T1
Address: 1600 John Brantley Rd, Wake County, NC

1600 John Brantley Rd

Last inspected Sep 14, 2026 · View Map ↗ · Compare ↗

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Score 99

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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

5 inspections

1 - Inspection

Sep 14, 2026

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Ice machine baffle soiled with accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; The 'Vitrifrigo' refrigerator (located closest to the self-service counter) is maintaining 50-52 F ambient. Cooler is used primarily for the storage of creamer (one container stored in unit at a time). Monitor unit; if unable to hold at 41 F or below ambient; repair cooler and do not store creamer in this unit until it can maintain 41 F or below consistently. Equipment shall be in good repair and proper adjustment.

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 4-302.13(B)Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.13(B); Priority Foundation; Establishment does not have a method for verifying the final rinse temperature of the dish machine. A method for assuring the final rinse temperature is reached as displayed on the machine is required to be maintained on site. CDI - High-temp. thermometer ordered.

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 14, 2026 · Original Source

1 - Inspection

Dec 8, 2025

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; No test strips available to measure the concentration of sanitizer. Sink & Surface Cleaner/Sanitizer is currently used. 272-700 ppm is required for effective sanitization. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. VR - EHS will return to ensure test strips have been obtained for Sink & Surface Cleaner/Sanitizer.

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 8, 2025 · Original Source

1 - Inspection

Feb 26, 2025

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority foundation; The handwashing sink at the coffee prep sinks did not have paper towels. Each handwashing sink/group of adjacent handwashing sinks shall be provided with: individual; disposable towels; or a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device; or other approved hand-drying system. CDI - Paper towels were placed at the sink.

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 cold holding temperatures

Inspector’s notes

3-501.16 (A)(2); Priority; A couple wraps in the lowboy cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Sandwiches were recently delivered and were moved into the large refrigerator for rapid cooling. REHS recommends placing these wraps in the refrigerator or freezer to cool after delivery.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed sixteen cartons of heavy cream with use-by dates with a range of 2/09-2/24; thereby making them expired at the time of the inspection. A refrigerated; ready-to-eat; TCS food shall be discarded if it exceeds the time and temperature combination as specified in the NC Food Code; and dates may not exceed manufacturer's use-by date. CDI - PIC voluntarily discarded expired cream cartons.

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 7-202.12 (A)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-202.12 (A); Priority; Observed a container of floor cleaner-sanitizer installed at the 3-compartment sink for use to sanitize food-contact surfaces. This chemical was not intended for food-contact surfaces; but is approved for use inside a food establishment. Poisonous or toxic materials shall be used according to manufacturer's use directions included on labeling. CDI - Chemical container was removed from 3-compartment sink and tube was flushed with water until clean to ensure no residue was left behind. Ensure only food-contact sanitizer is installed at the 3-compartment sink.

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

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 display cooler is currently not functioning and therefore cannot hold TCS foods at required temperatures; PIC has stated that all TCS wraps; yogurt; and cut melon cups are for display only and not for sale. Equipment shall be maintained in a state of good repair and condition. CDI - PIC has placed work order for repairs of unit. Ensure none of the TCS foods on display are sold.

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

majorCode 4-303.11 (B)Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-303.11 (B); Priority foundation; No sanitizer for sanitizing utensils and other food-contact surfaces at the 3-compartment sink was not available. Chemical sanitizers that are used to sanitize equipment and utensils shall be provided and available for use during all hours of operation. Acquire sanitizer for 3-copmartment sink; establishment shall use high-temperature dish machine to sanitize utensils and other food-contact surfaces. Repeat. Follow-up by 3/07/2025.

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, Feb 26, 2025 · Original Source

1 - Inspection

Jun 26, 2024

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; During the inspection; there was no certified food protection manager present. 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. Acquire food protection manager certification.

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 6-301.14Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14; Core; The handwashing sink near the ice machine does not have signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Add a handwashing sign to this sink.

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

Thermometers provided & accurate

Inspector’s notes

4-302.12; Priority Foundation; A food thermometer was not available during the inspection. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified in the NC Food Code. Acquire food thermometer; follow-up by 7/05/2024.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Observed an ice scoop stored in a container of ice with the handle touching the ice. During pauses in food prep or dispensing; food prep and dispensing utensils shall be stored: In the food with their handles above the top of the food and the container. CDI - Ice scoop removed and properly stored.

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 4-903.11(A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core; Observed a couple bags of clean linens stored on the floor next to the dishwasher. Laundered linens shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Move linens off the floor.

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

majorCode 4-303.11Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-303.11; Priority Foundation; Chemical sanitizer was not available for wiping cloths or 3-compartment sink. Chemical sanitizers that are used to sanitize equipment and utensils shall be provided and available for use during all hours of operation. CDI - Manager placed order to have chemical sanitizer delivered to establishment; high-temperature dishwasher is functioning and available.

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 26, 2024 · Original Source

1 - Inspection

Nov 6, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

majorCode 6-301.14Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14; Core; The hand washing sink near the ice machine is missing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Add a handwashing sign to this sink. ; 6-301.11; Priority Foundation; The handwashing sink near the ice machine does not have hand soap. Each handwashing sink shall be provided with a supply of hand cleaning liquid; powder; or bar soap. Acquire hand soap for this sink. Follow-up by 11/16/2023.

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

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

Inspector’s notes

4-903.11(A) and (C); Core; Observed boxes of to-go cup lids stored on the floor. Single-service and single-use articles shall be stored: At least 6 inches above the floor; in a clean; dry location; and where they are not exposed to splash; dust; or other contamination. Move these boxes off the floor for storage.

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

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Food employee could not locate test papers for sanitizing solution during the inspection. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Acquire test papers for sink-surface sanitizer. Follow-up by 11/16/2023.; 4-302.13; Priority Foundation; A testing device for the high-temperature dishwasher could not be located. In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring utensil surface temperature. Acquire a high-temp testing device for the dishwasher. Follow-up by 11/16/2023.

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, Nov 6, 2023 · Original Source