1 - Inspection
Apr 27, 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, Apr 27, 2026 · Original Source
Restaurant · Wake County, NC
Beyu Caffe T2
2400 John Brantley Rd
Last inspected Apr 27, 2026 · View Map ↗ · Compare ↗
Score 100
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
5 inspections1 - Inspection
Dec 17, 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, Dec 17, 2025 · Original Source
1 - Inspection
Mar 7, 2025
Score 96.5
Official score: 96.5 · Understand this area’s scale
3 recorded violations
notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No certified food protection manager was present during the inspection. 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. CDI - Present manager has ServSafe CFPM class scheduled on 3/12/2025.
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 issuesnotedCode 3-501.19 (B)(4)(5)Other
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 (B)(4)(5); Priority; The half and half pitcher under time control had passed its four hour hold time; the pitcher was left out longer than it's marked discard time of 12:40pm. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time; if the food is in unmarked containers; or marked with a time that exceeds the 4 hour time limit. CDI - PIC voluntarily discarded half and half. Repeat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 4-302.12Equipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
4-302.12; Priority foundation; A food thermometer could not be located during the inspection. A small-diameter probe food temperature measuring device shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified in the NC Food Code. Acquire a new food thermometer; infrared thermometer is not considered an adequate food temperature measuring device. Follow-up by 3/17/2025.
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 issuesOfficial record from Wake County Environmental Services, Mar 7, 2025 · Original Source
1 - Inspection
Aug 29, 2024
Score 98
Official score: 98 · Understand this area’s scale
2 recorded violations
majorCode 3-501.19Other
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; The half and half/cream pitcher did not have time labeling while under time control. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or otherwise identified the time that is 4 hours past the point in time when the food is removed from temperature control. CDI - Employee added time label to pitcher. Ensure time control items are labeled when they are initially removed from the cooler.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 4-302.14Cleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; The establishment has QAC test strips but is using Sink and Surface cleaner-sanitizer; making the current test strips are not effective. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI - PIC ordered correct test strips for 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 problemsOfficial record from Wake County Environmental Services, Aug 29, 2024 · Original Source
1 - Inspection
Mar 27, 2024
Score 95.5
Official score: 95.5 · Understand this area’s scale
3 recorded violations
criticalCode 4-703.11Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-703.11; Priority; When tested during the inspection; the utensil surface temperature in the dishwasher reached a maximum of 116F after several cycles. Ater being cleaned; equipment food-contact surfaces and utensils shall be sanitized in: if using hot water mechanical operations; achieving a utensil surface temperature of 160F at measured by an irreversible registering temperature indicator. Do not use dishwasher for sanitizing; call technician to address issue with machine. Follow-up by 04/01/2024.
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 problemsmajorCode 3-501.19Other
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Half and half pitcher under time control did not have time labels. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or otherwise identified the time that is 4 hours past the point in time when the food is removed from temperature control. CDI - PIC voluntarily discarded half and half; replacing it with a new pitcher with time label. ; 3-501.19; Priority Foundation; Procedures for half and half under time control could not be located during the inspection. If time without temperature control is used as the public health control for a working supply of ready-to-eat TCS food that is displayed or held for sale or service: Written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request that specify methods of compliance. CDI - Emailed outline of TPHC procedures for PIC to fill and have available for future inspections.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 5-202.12Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-202.12; Core; The front handwashing sink could not provide water of at least 100F. A handwashing sink shall be equipped to provide water of at least 100F. Adjust this handwashing sink to provide warmer water before the next inspection.
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 problemsOfficial record from Wake County Environmental Services, Mar 27, 2024 · Original Source