Restaurant · Wake County, NC

Caribou Coffee #301

Name: Caribou Coffee #301
Address: 8201-101 Brier Creek Pky, Wake County, NC

8201-101 Brier Creek Pky

Last inspected Aug 14, 2026 · View Map ↗ · Compare ↗

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Score 97

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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

6 inspections

1 - Inspection

Aug 14, 2026

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; No certified Food Protection Manager onsite. At least one Supervisor/Manager shall be a certified Food Protection Manager by passing a test; such as Serv Safe; that is part of an ANSI accredited program. This certified person shall be always on-site during operation. Obtain additional certifications.

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

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Ice machine baffle and interior soiled with pink accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; The concentration of sanitizer registered less than the required range (200-400 ppm) when tested in the sani. containers (stored underneath espresso machines). Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified per manufacturer's use instructions (200-400 ppm). Containers re-made.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C); Core; Cooler gaskets soiled with accumulation. Drawers holding various dry storage items in the front coffee prep area soiled with coffee splatter; coffee beans and debris. The vent on the exterior of the ice machine soiled with dust. The ceiling vent in the back prep area also soiled with dust. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; The ceiling tiles (in the back prep area) near the mop sink/above the entry-exit door are damaged and one ceiling tile is missing. Physical facilities shall be maintained in good repair. Replace ceiling tiles.

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, Aug 14, 2026 · Original Source

1 - Inspection

Mar 16, 2026

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Ice machine baffle and interior soiled with pink accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C); Core; Cooler hinges and gaskets soiled with food and debris. Drawers holding various dry storage items in the front coffee prep area soiled with coffee splatter; coffee beans and debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency.

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, Mar 16, 2026 · Original Source

1 - Inspection

Aug 12, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

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

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Ice machine baffle and interior soiled with black and pink accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C); Core; Cooler interiors and drawers holding various dry storage items in the front coffee prep area soiled with food and debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency.

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, Aug 12, 2025 · Original Source

1 - Inspection

Mar 17, 2025

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 2-302.11 (B)Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-302.11 (B); Priority foundation; Observed a food employee with painted nails working with drinks; toppings; and ice without wearing gloves. Unless wearing intact gloves in good repair; a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. CDI - Food employee donned gloves to continue making drinks.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; The concentration of the wiping cloth multi-quat sanitizer liquid was less than 150ppm; the minimum stated on the manufacturer's label. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified by the NC Food Code and manufacturer's use instructions. CDI - Sanitizing liquid was replaced. Repeat.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C); Core; Observed debris buildup in the low coolers in the front coffee prep area. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean gaskets on low coolers.

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, Mar 17, 2025 · Original Source

1 - Inspection

Dec 2, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

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

Official wording

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

Inspector’s notes

2-201.11 (A); Priority; The current employee health policy only includes "Salmonella" as a reportable diagnosis and does not differentiate between Typhoid fever or nontyphoidal Salmonella. The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. Reportable diagnosis include: Norovirus; Hepatitis A virus; Shigella; Shiga toxin-producing E. coli; Typhoid fever (caused by Salmonella Typhi); and Salmonella (nontyphoidal). CDI - REHS provided health poster with updated reportable diagnosis.

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

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Observed some black residue buildup in the ice machine on the white plastic guard. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; beverage dispensing syrup dispensing lines or tubes; and water vending equipment surfaces shall be cleaned: At a frequency specified by the manufacturer; or absent manufacturer specifications; at a frequency necessary to preclude accumulation of soil or mold. Clean interior of ice machine 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 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Observed a food employee without a hair restraint preparing drinks and sandwiches. Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensils; and linens; and unwrapped single-service/single-use articles. CDI - Food employee donned hat.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Observed several damp wiping cloths stored on various counters. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified by the NC Food Code and manufacturer's use instructions. CDI - Wiping cloths were removed from counters and placed into dirty cloth hamper.

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 2, 2024 · Original Source

1 - Inspection

Feb 29, 2024

Score 99

Official score: 99 · 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; A bathroom handwashing sink was missing paper towels. Each individual sink/group of adjacent handwashing sinks shall be provided with: individual; disposable towels; a heated-air drying device; or other approved hand drying provision. CDI - New paper towels was supplied to the bathroom 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

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Observed debris and residue buildup inside the lowboy coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean the interior of coolers 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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; The built-in cabinets and the exterior of the drawers were dirty and in need of cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean cabinets and drawers 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, Feb 29, 2024 · Original Source