Restaurant · Wake County, NC

Bodega

Name: Bodega
Address: 110 S White St, Wake County, NC

110 S White St

Last inspected Sep 16, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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

Quick Answers

When was Bodega last inspected?: The most recent inspection on record was on Sep 16, 2026. The result listed by Wake County Environmental Services was “Score 98.5” (official score 98.5).
Were any violations recorded at the last inspection?: Yes: 2 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 5 inspections on record, from Dec 22, 2023 to Sep 16, 2026.
Has Bodega ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Dec 22, 2023.

The Full Inspection History

5 inspections

1 - Inspection

Sep 16, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

criticalCode Observation: Multiple cold hold foods in the walk in cooler are not being maintained at 41F or below. Examples: potato 45FFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

Observation: Multiple cold hold foods in the walk in cooler are not being maintained at 41F or below. Examples: potato 45F; bell peppers 44F; brussel sprouts 45F. 3-501.16 (A)(2) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P

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 Observatoion: Chicken was thawing in standing water in the prep sink. 3-501.13 (A)-(D) Thawing - Pf Except when thawed and prepared for immediate service when orderedFood temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

Observatoion: Chicken was thawing in standing water in the prep sink. 3-501.13 (A)-(D) Thawing - Pf Except when thawed and prepared for immediate service when ordered; TCS FOOD shall be thawed: (A) Under refrigeration at =41F; or (B) Completely submerged under running water: (1) At a water temperature of <70F; (2) With sufficient water velocity to agitate and float off loose particles in an overflow; and (3) So that thawed portions of READY-TO-EAT FOOD do not rise above 41F; or (4) So that thawed portions of a raw animal FOOD requiring cooking are not above 41F for more than 4 hours including: (a) Thawing time and the time needed for preparation for cooking; or (b) The time it takes to lower the temp to 41F; (C) As part of a cooking process if the FOOD that is frozen is: (1) Fully cooked; or (2) Thawed in a microwave oven and immediately cooked with no interruption in the process. CDI: Chicken was removed from the sink and placed in the walk in cooler to finish thawing.

In Plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Sep 16, 2026 · Original Source

1 - Inspection

Oct 15, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

2 recorded violations

notedCode Observation: Raw shrimp and salmon were stored with ready to eat veggies in the prep cooler. 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official Wording

Food separated & protected

Inspector’s Notes

Observation: Raw shrimp and salmon were stored with ready to eat veggies in the prep cooler. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) CDI: Raw and ready to eat foods were separated.

In Plain English

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

More about other finding

notedCode —Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

Observation: Mouse feces are building up in the hot water heater storage room. 4-602.13 Nonfood Contact Surfaces (C)

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 15, 2025 · Original Source

1 - Inspection

Jun 12, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

4 recorded violations

notedCode Observation: Raw shrimp was stored directly beside ready to eat chili. 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official Wording

Food separated & protected

Inspector’s Notes

Observation: Raw shrimp was stored directly beside ready to eat chili. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) CDI: Raw shrimp was removed and placed separately in another cooler.

In Plain English

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

More about other finding

notedCode Observation: Foods in the walk in cooler are ranging between 44F and 45F. Examples: cheese 45FFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

Observation: Foods in the walk in cooler are ranging between 44F and 45F. Examples: cheese 45F; beans 44F; cauliflower 45F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P

In Plain English

More about food kept at an unsafe temperature

notedCode —Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

Observation: Mouse feces are on the floor in the hot water heater storage room. 4-602.13 Nonfood Contact Surfaces (C)

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 —Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

Observation: Drain pipe runs into the drain at the three comp sink. 5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, Jun 12, 2025 · Original Source

1 - Inspection

Feb 26, 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, Feb 26, 2025 · Original Source

1 - Inspection

Dec 22, 2023

Score 99

Official score: 99 · Understand This Area’s Scale

3 recorded violations

minorCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Wiping cloth in buckets of quat sanitizer found below 200 ppm. Wiping cloths shall be stored in sanitizer of an approved concentration. CDI: Buckets were replaced.

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 4-901.11Equipment and utensils

Official Wording

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

Inspector’s Notes

4-901.11; Core; Employee observed drying clean dishes with a reusable cloth towel. Equipment and utensils may not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry. Ensure utensils are being air dried.

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 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; Small amount of ice found building up inside the reach in freezer. Equipment shall be maintained in good repair. Have reach in freezer looked at.

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 22, 2023 · Original Source