Restaurant · Wake County, NC

Caribou Coffee #306

Name: Caribou Coffee #306
Address: 109 Sw Maynard Rd, Wake County, NC

109 Sw Maynard Rd

Last inspected Apr 13, 2026 · View Map ↗ · Compare ↗

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Score 96

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

1 - Inspection

Apr 13, 2026

Score 96

Official score: 96 · Understand this area’s scale

5 recorded violations

notedCode 2-401.11 (A) Employees shall eatEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. Employee items such s phones and drinks shall be store din a designated area away from food preparation or storage. Observed phone and drink near coffee and machines.

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 —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wiping cloth and spray bottle on hand sink splash guard. CDI by removing both items from guard.

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

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) utnesils sued for baking items and breakfast sandwiches need to be replaced or cleand every 4 hours. Recommend making a chart to ensure the frequency of cleaning is done within 4 hour marks.

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 —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - observed multiple containers of milk and drink mixes that require refrigeration sitting outside of the cold units with a temperature range of 45-51F. Milk and other items that require refrigeration after opening shall maintain 41 F or less.

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 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C) Sanitizer containers at espresso machine with low or 0ppm quaternary solution. Wet wiping cloths shall be held in-between uses in a chemical sanitizer solution at correct concentration according to manufactures label use instructions. Quaternary solution shall be 200-400ppm. Solutions changed 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

Official record from Wake County Environmental Services, Apr 13, 2026 · Original Source

1 - Inspection

Jul 17, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) The hand sink in the dish area was blocked with a rolling rack. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI-Rack was moved. EC explained rule to PIC. REPEAT

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) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Heavy whipping cream and half & half observed in two door reach in cooler between 42-44 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC voluntarily discarded these items at time of inspection. Make unit is maintaining 41 F or less.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

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

Official wording

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

Inspector’s notes

4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) Boxes of single use cups stored directly on floor in side storage room. Store single-use and single-service articles at least 6 inches above the floor in a clean; dry location where they are not exposed to splash; dust; or other contamination.

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

notedCode 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Front lid to ice machine is broken. Facility is currently covering the opening with a cardboard box. Equipment shall be maintained in good repair and proper adjustment. Per PICCleaning 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) Front lid to ice machine is broken. Facility is currently covering the opening with a cardboard box. Equipment shall be maintained in good repair and proper adjustment. Per PIC; a work order was put in for this item a couple weeks ago.

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 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Ceiling tiles in back dish area and side storage area have water damage from previous leaks. Floor tiles missing and damaged in dry storage room. Physical facilities shall be maintained in good repair. 6-501.12 Cleaning; Frequency and Restrictions (C) Dust build up on ceiling and wall underneath and surrounding air vent in back prep area. Dirt and debris build up on floors in storage room. Physical facilities shall be maintained and kept clean.

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, Jul 17, 2025 · Original Source

1 - Inspection

Nov 27, 2024

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

notedCode 5-205.11 (A) (PF)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A) (PF); The hand sink in the dish area was blocked with a rolling rack. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI-Rack was moved. EC explained rule to PIC.

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.

Jan 10, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

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; Cooler mixes with dairy in reach-in cooler at 54-60F. TCS (Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Cooler knob to adjust temperature on inside at top shelf near front of cooler door. Facility has new coffee jellies in a container in this spot in the cooler and container may have nocked knob to adjust temperature. Items voluntarily discarded during inspection. Do not use this cooler until ambient temperature can be verified and it is holding food at 41F or below and ambient recommended to be around 36-37F. Heavy cream at 41F this inspection.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer buckets and sanitizer at espresso machine with low or 0ppm quaternary solution. Wet wiping cloths shall be held in-between uses in a chemical sanitizer solution at correct concentration according to manufactures label use instructions. Quaternary solution shall be 200-400ppm. Solutions changed 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

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; Shelving of reach-in coolers and freezers soiled with residue buildup and accumulation. Handles and outside of equipment near front make line soiled with splatter and residues. Nonfood-contact surfaces shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas 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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Floor tiles missing and damaged in dry storage room. Physical facilities shall be maintained in good repair. Repair or replace floor tiles in this room.

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, Jan 10, 2024 · Original Source