Restaurant · Wake County, NC

Blr Food Street

Name: Blr Food Street
Address: 144 Morrisville Square Way, Wake County, NC

144 Morrisville Square Way

Last inspected May 18, 2026 · View Map ↗ · Compare ↗

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Score 95

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

4 inspections

1 - Inspection

May 18, 2026

Score 95

Official score: 95 · Understand this area’s scale

6 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) Various Time/Temperature Control for Safety (TCS) foods holding around 43F in walk-in cooler and items holding above 45F inside cold top station across from the grill. (temps outlined in temperature grid above). Observed several TCS items holding at sitting at room temp on different stations throughout the facility. TCS foods shall be stored at 41F or below for cold holding. CDI - out of temperature foods voluntarily discarded by PIC. EHS will return tomorrow to verify walk in cooler temperatures. PIC updated time holding sheet during inspection.

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 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; TCS foods holding at room temp listed under #22 were not found on the TPHC procedure posted on the line. Written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request. ; If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less; or 7 C (45 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. PIC updated list to include all TCS holding at room temp.

In plain English

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

More about other finding

criticalCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 ; Priority; Observed quat sanitizer greater than 400 PPM at 3 comp dispenser. Quat sanitizer shall register 200-400PPM. Contact Auto chlor for adjustment. Dilute solution until concentration is adjusted to proper range.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Observed uncovered bins of cooked potatoes stored on the walk in cooler floor. Observed uncovered cilantro inside walk in. Several items held uncovered inside reach in tall freezer. Food shall be protected from contamination by storing the food : (1) In a clean; dry location; (2) Where it is not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above the floor.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Observed wet and soiled wiping cloths on counters. Wet or soiled wiping cloths shall be submerged in a sanitizer solution in between uses.

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 3-304.12 In use utensils 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In use utensils 3-304.12; Core; Observed ice cream scoop sitting in a pan of water 88F. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: -In running water of sufficient velocity to flush particulates to the drain; if used with moist food such as ice cream or mashed potatoes; -a container of water if the water is maintained at a temperature of at least 135F or greater.

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

Official record from Wake County Environmental Services, May 18, 2026 · Original Source

1 - Inspection

Dec 4, 2025

Score 92.5

Official score: 92.5 · Understand this area’s scale

7 recorded violations

notedCode 2-301.15 Where to Wash (Pf) Observed team member rinse hands off inside food prep sink. Food employees shall clean their hands in handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashingHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.15 Where to Wash (Pf) Observed team member rinse hands off inside food prep sink. Food employees shall clean their hands in handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing; or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Employee washed hands in hand 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

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Observed quat sanitizer less than 200PPM at 3 comp dispenser. Quat sanitizer shall register 200-400PPM Manager will call for service on dispenser.

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

criticalCode 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) Various Time/Temperature Control for Safety (TCS) foods holding above 41F in walk-in cooler (temps outlined in temperature grid above) due to walk-in cooler not functioning properly at time of inspection. TCS foods shall be stored at 41F or below for cold holding. CDI - out of temperature foods voluntarily discarded by PIC. EHS will return tomorrow to verify walk in cooler temperatures.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Date marking system is not in place at this establishment. No date marking available for TCS foods. All TCS food inside walk in discarded. Ready to eat ; Potentially hazardous food (Time/temperature for food safety food )prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. EHS will return to verify that all TCS foods are date marked.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; No label on spray bottle of oil. Observed various spices held in dry storage area in bus tubs and Tupperware containers without common name labeling. Food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Observed uncovered frozen smoothies in glass cups; held uncovered inside reach in dessert freezer. Food shall be protected from contamination by storing the food : (1) In a clean; dry location; (2) Where it is not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above the floor.

In plain English

More about food not protected from contamination

majorCode 4--302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4--302.14; Priority Foundation; Quat test papers not available. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Test kit obtained by the end of the 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 4, 2025 · Original Source

1 - Inspection

May 20, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

8 recorded violations

notedCode 6-501.12 CoreCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Core; Observed a buildup of food debris on floor under equipment; prep sink and dry storage areas. Physical facilities shall be cleaned as often as necessary to keep them 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 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Priority Foundation; Observed large tub of chickpeas thawing at room temperature. Potentially hazardous food (Time/temperature for food safety food ) shall be thawed: (A) Under refrigeration that maintains the food temperature at 41F or below B) Completely submerged under running water: (1) At a water temperature of 70F or below. Item placed inside walk in cooler.

In plain English

More about food kept at an unsafe temperature

notedCode 3-301.11Employee health and hygiene

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

3-301.11; Priority Foundation; At the beginning of inspection; observed team member cutting RTE onions with bare hands. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment-Item discarded. EHS provided training- team member washed hands and donned gloves.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority;Observed chlorine sanitizer residual less than 10PPM in dishwasher. Chlorine sanitizer shall register 50-200PPM. Manager primed machine during inspection. Chlorine residual 50PPM.

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 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Observed grilled peppers holding below 135F while sitting under a heat lamp. Observed heat lamp several inches away from the product. TCS foods shall be held at 135F or greater. Items reheated.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Date marking system is not in place at this establishment. Ready to eat ; Potentially hazardous food (Time/temperature for food safety food )prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. EHS will return to verify that all TCS foods are date marked.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed peanut sauce; cilantro sauce; potatoes; peas cooling at room temperature or in tightly covered containers. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Items placed inside walk in cooler.

In plain English

More about food kept at an unsafe temperature

majorCode 4--302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

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, May 20, 2025 · Original Source

1 - Inspection

Feb 6, 2025

Score 96

Official score: 96 · Understand this area’s scale

7 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) Various Time/Temperature Control for Safety (TCS) foods holding above 41F in walk-in cooler (temps outlined in temperature grid above) due to walk-in cooler not functioning properly at time of inspection. TCS foods shall be stored at 41F or below for cold holding. CDI - out of temperature foods held longer than 4 hours voluntarily discarded by PIC. Foods held in cooler for less than 4 hours moved to functioning coolers to re-cool. Refrigeration technician on-site and repaired walk-in cooler before EHS departed; ambient air blowing at 36F.

In plain English

More about food kept at an unsafe temperature

notedCode —Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Food Storage Containers Identified with Common Name of Food (C) Various spices stored in containers without labels. Containers of foods that are not immediately recognizable shall be labeled with the common name of the food. Ensure containers are properly labeled.

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 —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C) Containers of rice stored on floor in dry storage area and in secondary storage room. Food shall be stored at least 6 inches above the floor. Rearrange food to be stored off the floor and to prevent contamination from the premises.

In plain English

More about food not protected from contamination

notedCode 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (C) Bowls used as scoops and stored in powdered foods. When not in use; utensils shall be stored with their handle above the surface of the food. Ensure proper scoops are used and that their handles are stored above the surface of the food.

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

notedCode 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) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Clean containers stacked while wet. Clean equipment and utensils shall be stored in a self-draining position that promotes air drying. Ensure containers and other equipment are not stacked while wet in order to promote air drying.

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

notedCode 4-501.18 Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.18 Warewashing Equipment; Clean Solutions (C) Wash; rinse; and sanitizer solutions with visible soil while in use. Wash; rinse; and sanitizer solutions shall be maintained clean. Ensure solutions are replaced with when soiled and visibly dirty.

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) 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; and Utensils (C) General cleaning of equipment needed throughout kitchen. Nonfood contact surfaces of equipment shall be free of dust; dirt; food residue; and other debris. Clean equipment and ensure it is maintained 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, Feb 6, 2025 · Original Source