Restaurant · Wake County, NC

Cafe Soul Cups

Name: Cafe Soul Cups
Address: 643 Mills Park Dr, Wake County, NC

643 Mills Park Dr

Last inspected Oct 22, 2025 · View Map ↗ · Compare ↗

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Score 98

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

5 inspections

1 - Inspection

Oct 22, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Back handwashing sink did not have paper towels. Each handwashing sink shall be provided with an approved hand dryer or disposable hand towels CDI- towels replaced.

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

Approved thawing methods used

Inspector’s notes

3-501.13 (A); (B); (C); Priority Foundation; A package of hot dogs in a tub of water were thawing on the sink drainboard upon arrival. Thaw TCS foods under refrigeration; in running water of 70F or less; or as part of the cooking process. CDI- hot dogs moved to refrigeration.

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 4-302.13 (B)Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.13 (B); Priority Foundation; Facility has a hot water sanitizing warewashing machine. No thermometer or thermolabels were available to test utensil surface temperature. Provide an approved Max/Min thermometer (or thermolabels) for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. CDI- provided some thermolabels for use and PIC will order these or a thermometer. Quat sanitizer in three comp sink may also be used as a final sanitizing step. 4-501.14; Core; Prep sink is soiled with brown residue. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours; if used. Increase cleaning frequency. Sink cleaned during 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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Floor under warewashing sink is soiled in spots; especially the back corner. Physical facilities shall be maintained clean. Increase cleaning frequency. No point taken.

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 22, 2025 · Original Source

1 - Inspection

Jan 31, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Chicken salad prepared in-house observed with no date mark. According to the PIC; the chicken salad was prepared on Monday. If held past 24 hours (following preparation) TCS foods shall be date marked. Open/prep date + 6 days = 7-day maximum hold. CDI - Date mark added.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The piping underneath the back prep area handwashing sink and underneath one restroom handwashing sink is leaking. The other restroom handwashing sink is inoperable. A plumbing system shall be maintained in good repair. Repair handwashing sinks/leaks.

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, Jan 31, 2025 · Original Source

1 - Inspection

Aug 12, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; No paper towels available for the back handwashing sink closest to the fryers. Individual; disposable towels shall be provided for each handwashing sink. CDI - Paper towels to be obtained. ; 5-205.11; Priority Foundation; A whisk and visible food soil present inside the back handwashing sink closest to the fryers (evident it may be used for food prep). Additionally; employee chairs stored in front of this handwashing sink. A red sanitizer bucket stored inside of the handwashing sink closest to the 3-compartment sink. Handwashing sinks shall be used for handwashing only; and they shall be accessible at all times for ease of handwashing. These are not storage or prep areas. CDI - All items removed. Sinks to be cleaned.

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

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Whole milk holding above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Milk placed closer to cooler fans. Cooler holding 41 F ambient. EHS recommends adjusting cooler to 36-38 F. Keep cooler doors closed as much as possible; and do not leave milk out for extended periods of time to maintain 41 F or less.

In plain English

More about food kept at an unsafe temperature

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Multi-warning black chalkboard spray paint stored above facility food. Poisonous or toxic materials shall be stored so that the contamination of clean utensils; equipment; linens; food; and single-service/single-use articles are prevented. CDI - Aerosol re-located to an area where no contamination will occur.

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

Official record from Wake County Environmental Services, Aug 12, 2024 · Original Source

1 - Inspection

Jan 24, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; No CFPM onsite. Ensure there is at least one CFPM present at all times. Obtain Serv Safe certification.

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 issues

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Whole milk and condensed milk holding above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Milk placed closer to cooler fans. Both coolers holding less than 41 F ambient. Keep cooler doors closed as much as possible; and do not leave milk out for extended periods of time to maintain 41 F or less.

In plain English

More about food kept at an unsafe temperature

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

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

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Boxes of milk stored on the floor. Food shall be stored at least 6 inches above to floor to prevent contamination. Additional storage/shelving is needed.

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 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; Boxes of single-service items stored on the floor. Store 6 inches above to floor to prevent contamination. Additional storage/shelving is needed.; 4-502.13; Core; Plastic spoons used for portioning dry foods. Single-service and single-use articles may not be reused. These include plastic utensils (disposables); which may not be washed; rinsed and sanitized. One time use only.

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, Jan 24, 2024 · Original Source

1 - Inspection

Oct 25, 2023

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

criticalCode 2-201.11 (A)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-201.11 (A); (B); (C); and (E); Priority; No employee health policy onsite. Employees shall be knowledgeable of foodborne illnesses; their associated symptoms; and when to not report to work. CDI - Health policy provided by EHS. Have all employees; new and existing; review and sign policy.

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 issues

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Employee beverages stored on prep surfaces. Store employee beverages on the lowest possible; non-work surface to prevent contamination. Drinks voluntarily discarded/re-located to approved areas.

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

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; A fork and visible food soil inside both the front and back handwashing sinks (evident they are being used for food prep). The handwashing sink closest to the 3-compartment sink filled with a large red bowl; numerous green scrubbers and cleaning gloves. Handwashing sinks shall be used for handwashing only; and they shall be accessible at all times for ease of handwashing. This is not a storage area. CDI - All items removed. Sinks to be cleaned.

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

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Multiple spray bottles of sanitizer and cleaner unlabeled. Containers of poisonous or toxic materials shall be labeled. CDI - Contents known. Bottles labeled.; 7-201.11; Priority; Multi-warning charcoal matte paint stored above and mixed in with single-service articles and clean food contact surfaces. Poisonous or toxic materials shall be stored so that the contamination of clean utensils; equipment; linens; food; and single-service/single-use articles is prevented. CDI - Aerosol re-located to an area where no contamination will occur. ; 7-207.11; Priority; Advil and headache relief medicine stored mixed in with and above food and single-service items. Medications shall be located to prevent the contamination of food; clean equipment; utensils; linens; and single-service items. CDI - Medications re-located to an appropriate 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

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; No test strips available for quat sanitizer. Test strips that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI - Test strips ordered.

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 25, 2023 · Original Source