1 - Inspection
Sep 10, 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, Sep 10, 2026 · Original Source
Public School Lunch · Wake County, NC
Buckhorn Elementary School Cafeteria
5651 Honeycutt Rd
Last inspected Sep 10, 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
7 inspections1 - Inspection
Mar 24, 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, Mar 24, 2026 · Original Source
1 - Inspection
Oct 28, 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, Oct 28, 2025 · Original Source
1 - Inspection
Mar 11, 2025
Score 99.5
Official score: 99.5 · Understand this area’s scale
1 recorded violation
notedCode 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Ice machine is not in working order at time of inspection as well as the bottom half of one of the steamer units. Equipment shall be in good repair and proper adjustment. Zero points taken on previous inspection due to the fact that all other equipment was repaired and operational. Due to repeat violationCleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Ice machine is not in working order at time of inspection as well as the bottom half of one of the steamer units. Equipment shall be in good repair and proper adjustment. Zero points taken on previous inspection due to the fact that all other equipment was repaired and operational. Due to repeat violation; half points are taken at this time. PIC has a work order in place for both of these items and is simply awaiting repairs.
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, Mar 11, 2025 · Original Source
1 - Inspection
Oct 4, 2024
Score 100
Official score: 100 · Understand this area’s scale
1 recorded violation
notedCode —Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Ice machine is not in working order at time of inspection. Equipment shall be in good repair and proper adjustment. Zero points taken due to the fact that all other equipment has been repaired and is now operational.
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, Oct 4, 2024 · Original Source
1 - Inspection
Apr 23, 2024
Score 96
Official score: 96 · Understand this area’s scale
3 recorded violations
criticalCode 3-501.16(A)(1)Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) ; Priority; Beef and cheese chalupas in both reach in warmers and on service line observed between 110-134 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - Improper thermometer readings of ~+30 F were being registered on facility's yellow thermometer in comparison to the inspectors calibrated thermometer at time of the inspection. PIC was able to utilize bimetallic probe thermometers in the meantime which ultimately displayed the accurate internal temperature of the food product. Inspector advised PIC to reheat items that were failing to maintain 135 F or higher and ensure they reach a temperature of 165 F.
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 temperaturemajorCode 4-203.11Equipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
4-203.11; Priority Foundation; At the time of inspection; the facility's yellow food probe thermometer; which has been used to measure food temperatures; was not registering accurate temperatures of hot products inside reach in warmer. Low battery indicator displayed on this thermometer while inspector was calibrating thermometers (with both inspectors thermometer and PIC's yellow thermometer). Black thermometer battery was dead at time of inspection. Facility does not have a working ice machine and did not have ice on site; but employee found ice in lounge for thermometer calibration. Inspector also showed PIC the difference in temperatures when running maximum achieved hot water from three compartment sink; which also showed an increased of ~30 F on PIC's thermomter from inspector's calibrated thermometer. Food temperature measuring devices shall be accurate to +/- 2 F in the intended range of use. Corrected During Inspection - Advised PIC to change batteries in yellow thermometer to ensure accuracy as well as check calibration of all thermometers often to ensure all are in range. For now; bimetallic thermometers; which are not frequently used due to the lack of a thin probe on the end; were calibrated to 32 F in ice water; which did verify the improper hot holding temperatures to PIC.
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 issuesminorCode 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; Ice build up on ceiling of walk in freezer due to freezer door not closing completely unless pushed. Ice machine is not in working condition; therefore facility is unable to calibrate thermometer unless utilizing ice from another location within the school.
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, Apr 23, 2024 · Original Source
1 - Inspection
Jan 4, 2024
Score 98
Official score: 98 · Understand this area’s scale
4 recorded violations
criticalCode 3-501.18Food source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18; Priority; One container of mozzarella cheese observed in the walk in cooler with an open date of 12/18/23. Temperature control for safety; ready to eat products shall be discarded at the expiration of the 7 day shelf life. Corrected During Inspection - PIC voluntarily discarded this item.
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 problemscriticalCode 3-501.16(A)(1)Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) ; Priority; Hamburgers; orange chicken; and hot dogs in reach in warmer at cook line observed between 110-131 F. Orange chicken; hamburgers and hot dogs in reach in warmer next to two door reach in cooler observed between 110-127 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - PIC immediately removed all products and placed them back into the oven to reheat prior to service.
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 temperaturemajorCode 4-203.11Equipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
4-203.11; Priority Foundation; At the time of inspection; the facility's yellow food probe thermometer was not registering accurate temperatures of hot products inside reach in warmer. Low battery indicator displayed on this thermometer while inspector was showing PIC temperature differences. PIC then got back up black thermometer; which displayed accurate temperatures; but would frequently cut off while taking temperatures. Facility does not have a working ice machine and did not have ice on site; therefore was unable to calibrate thermometers during inspection. Food temperature measuring devices shall be accurate to +/- 2 F in the intended range of use. Corrected During Inspection - Advised PIC to change batteries in yellow thermometer to ensure accuracy as well as check calibration of all thermometers once ice ic obtained. Black thermometer was reading in range of inspector's thermometer at time of inspection.
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 issuesminorCode 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; Per PIC; steamers are not in working order; which is equipment that is typically frequently used for service. Ice machine is also not in good repair or working order. Equipment shall be maintained in good repair and proper adjustment. PIC stated work orders are already in place to repair these items.
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, Jan 4, 2024 · Original Source