Restaurant · Wake County, NC

Cadence At Wake Forest Dining

Name: Cadence At Wake Forest Dining
Address: 3218 Heritage Trade Dr, Wake County, NC

3218 Heritage Trade Dr

Last inspected Sep 10, 2026 · View Map ↗ · Compare ↗

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Score 98

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

The full inspection history

6 inspections

1 - Inspection

Sep 10, 2026

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Batch of cooked chicken in the walk-in cooler lacking a date label. Chicken was cooked two days ago. Macaroni salad and sausage in the walk-in cooler had a prep date of (8/7) and it was determined that an employee put the wrong month on label. A food requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen); is not labeled; or is marked with a date that exceeds seven days. CDI- Facility was allowed to place a date label on chicken and correct the datemarking for sausage and macaroni salad.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Shelving in walk-in cooler observed with an accumulation of microbial growth throughout. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean shelving in walk-in cooler more frequently.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Discharge pipe under the handwashing sink on the makeline is missing. Employee sat on this handwashing sink a few days ago and it broke. Facility is waiting on a part to be delivered so that the plumbing can be repaired. Kitchen area has two available handwashing sinks until repairs are made. A plumbing system shall be maintained in good repair. Ensure repairs are completed.

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, Sep 10, 2026 · Original Source

1 - Inspection

Feb 16, 2026

Score 98.5

Official score: 98.5 · 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; Tea urn nozzle had an accumulation of residue when disassembled. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase the cleaning frequency of the tea urn nozzles. CDI- Tea urn was cleaned and sanitized during 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

notedCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; A few spray bottles of bleach cleaner found stored on low shelf commingling with wrapped single-service items and bottled sauces. Poisonous/Toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service/use articles. CDI- Chemicals were relocated.

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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Metal food containers above prep sinks and metal hotel pans on dunnage rack below prep table found stacked while still wet. Cleaned equipment and utensils shall be stored in a clean; dry location and shall be stored in a self draining position that allows air drying. Completely air dry these containers before stacking them together.

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, Feb 16, 2026 · Original Source

1 - Inspection

Jun 10, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 3-302.11 (A)(2)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(2); Priority; Large sheet tray of raw beef was stored on speed rack above ready-to-eat food like cooked potatoes and uncovered; assembled salads. Food shall be stored to prevent cross contamination. Store food according to final cook temperature. CDI- Food was rearranged by employee during the inspection.

In plain English

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

More about other finding

criticalCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; In sandwich prep cooler; observed all TCS foods holding above 41F (see temperature chart). Maintain TCS foods in cold holding at 41F or less. CDI- All TCS food in this unit was voluntarily discarded due to an unknown amount of time the unit was out of temperature control. PIC stated that product will not be placed in this unit until repaired and capable of holding at 41F or below. On-site maintenance was notified that repairs are needed on this unit. EHS will return to verify that the unit is repaired and capable of holding food at required temperature by 6/13/2025.

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 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 is beginning to accumulate on the evaporator coil in the walk-in freezer. Equipment and components shall be maintained in a state of good repair and condition. Notify maintenance and request for the repair of this walk-in freezer component.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Shelving in walk-in cooler observed with an accumulation of residue throughout. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean shelving in walk-in cooler more frequently.

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 10, 2025 · Original Source

1 - Inspection

Nov 14, 2024

Score 99

Official score: 99 · Understand this area’s scale

4 recorded violations

notedCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; A squeeze bottle of professional strength Dawn was stored mixed in with the packaged single service plates and utensils. Poisonous/toxic materials shall be stored in a manner that prevents the contamination of food; clean equipment and utensils; single service/use articles and linens. CDI- Dawn was moved to the chemical storage area.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; The standing oven has burnt on debris at the bottom and the ceiling of the microwave has food debris on it. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items on a more frequent basis.

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 6-501.16Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.16; Core; The mop is stored in mop water in the chemical storage area. Store mops for air drying after use. Ensure the mop is stored wiht the handle up or in the top section of the mop bucket when not in use.

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 6-403.11 (A)Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11 (A); Core; An employee's travel mug was stored on a food prep surface. Areas designated for employees to eat and drink; shall be located so that food; equipment; linens; single service/use items are protected from contamination. CDI - Travel mug was moved to a bottom shelf.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Nov 14, 2024 · Original Source

1 - Inspection

Apr 16, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

criticalCode 3-306.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-306.11; Priority; A pear stored beside a banana in the dining area was not wrapped and tongs were not present. Raw fruits in which the skin may be eaten and put on display shall be protected from contamination by either wrapping; food guards or another effective means... CDI- Pear was removed; rewashed and wrapped.

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

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Damp wiping cloths were stored on prep surfaces. Wet/damp wiping cloths that are not in use shall be stored in sanitizer. CDI-Cloths were put in 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

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; A few containers were stored with while wet and one container was stored with a lid while still in the drying process. Clean equipment and utensils shall be stored in a position that allows air drying... CDI- Lid and container was sent back through dish; all items were inverted and separated to allow for 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

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; There is debris on the fan guard on the evaporator in the walk-in cooler and the standing oven has burnt on debris in it. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items on a more frequent basis.

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, Apr 16, 2024 · Original Source

1 - Inspection

Dec 4, 2023

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

minorCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; An adult roach was crawling around in the dish area. The premises shall be maintained free of insects; rodents and other pests. PIC states that management has been made aware and pest control services have been requested.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; The vents in the hood need cleaning; there is debris on the fan guard on the evaporator in the walk-in cooler and the electrical cords that hang from the ceiling have a buildup of dust. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items on a more frequent basis.

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 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core; The trash dumpster is missing its drain plug. Dumpsters with drains are required to have drain plugs. A work order has been submitted and the waste management company is supposed to replace plug on a future visit.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode 6-305.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11; Core; An employee's keys; phone and charger were sitting on the prep table near single service and baking items. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. CDI -items were moved to employee area.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Dec 4, 2023 · Original Source