Restaurant · Wake County, NC

Cava Wake Forest

Name: Cava Wake Forest
Address: 515 Dr Calvin Jones Hwy, Wake County, NC

515 Dr Calvin Jones Hwy

Last inspected Jul 15, 2026 · View Map ↗ · Compare ↗

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Score 94

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

The full inspection history

7 inspections

1 - Inspection

Jul 15, 2026

Score 94

Official score: 94 · Understand this area’s scale

3 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Ice dispenser at the fountain drink machine has microbial build up. 4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf CDI: Ice dispenser was sanitized.

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 Observation: Multiple foods on the front hot hold line are holding below 135F. Examples: chicken 120FFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Observation: Multiple foods on the front hot hold line are holding below 135F. Examples: chicken 120F; falafel 110F; steak 123F. 3-501.16 (A)(1) Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. P CDI: All foods holding below 135F on the hot hold line were discarded.

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 Observation: Multiple foods on the front cold hold line were holding above 41F. Examples: tomato 55FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Multiple foods on the front cold hold line were holding above 41F. Examples: tomato 55F; corn 53F; veggie mix 50F. 3-501.16 (A)(2) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P CDI: All cold hold foods that were holding above 41F were discarded.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jul 15, 2026 · Original Source

1 - Inspection

Mar 12, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

4 recorded violations

notedCode Observation: Numerous TCS foods in hot hold were holding below 135F. Examples: fafafel 108FFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Observation: Numerous TCS foods in hot hold were holding below 135F. Examples: fafafel 108F; and 92F; potato 101F. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P CDI: Foods were reheat to 165 or over.

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Cut greens such as romaine and arugula are holding above 41F in open air display cooler. Temps: Romaine 49FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Cut greens such as romaine and arugula are holding above 41F in open air display cooler. Temps: Romaine 49F; arugula 46F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: Items were pulled and placed in walk in cooler.

In plain English

More about food kept at an unsafe temperature

notedCode —Equipment and utensils

Official wording

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

Inspector’s notes

Observation: Dishes were stacked before airdried. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

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 —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Syrup is building up in cabinet below the fountain drink machine. The return in the dining room has dust build up. 4-602.13 Nonfood Contact Surfaces (C)

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 12, 2026 · Original Source

1 - Inspection

Dec 2, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 recorded violations

notedCode Observation: Multiple hot hold foods were holding below 135F on the serving line. Examples: meatball 97FFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Observation: Multiple hot hold foods were holding below 135F on the serving line. Examples: meatball 97F; chicken 130F. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P CDI: Items were pulled from hot hold line and discarded.

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Scoop handle was stored in rice between uses. 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: Scoop handle was stored in rice between uses. 3-304.12 In-Use Utensils; Between-Use Storage (C) CDI: Scoop handle was removed from rice.

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 —Equipment and utensils

Official wording

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

Inspector’s notes

Observation: Dishes were stacked before airdried. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

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, Dec 2, 2025 · Original Source

1 - Inspection

Sep 4, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 recorded violations

notedCode Observation: Employee was drinking his drinkHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

Observation: Employee was drinking his drink; threw it in the trash then began to prepare food without washing his hands. 2-301.14 When to Wash (P) CDI: Spoke with manager about hand washing and she stopped employee and had him wash his hands.

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 hot holding temperatures

Inspector’s notes

Observation: Meatballs on line were holding at 108F; steak on line was holding at 98F. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P CDI: Both items were pulled and discarded.

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Dishes were stacked before they were air dried. 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

Observation: Dishes were stacked before they were air dried. 4-901.11 Equipment and Utensils; Air-Drying Required (C)

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, Sep 4, 2025 · Original Source

1 - Inspection

Jun 12, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode Observation: Dishes were stacked before air dried. 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

Observation: Dishes were stacked before air dried. 4-901.11 Equipment and Utensils; Air-Drying Required (C)

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 —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Debris is building up in corners and along the ege of the wall. 4-602.13 Nonfood Contact Surfaces (C)

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 12, 2025 · Original Source

1 - Inspection

Feb 13, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; Observed multiple utensils and metal pans that were deemed clean with food debris still on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI; items were moved to wash area for cleaning.

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 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Observed multiple items (see chart above) that were below 135 degrees F.- Items being stored for hot holding shall maintain a temperature of 135 degrees F or higher.- CDI; items were reheated and the hot hold unit was turned up.

In plain English

More about food kept at an unsafe temperature

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; Observed a lot of wet stacking of clean dishes.- Clean equipment and utensils shall be stored in a self draining position that allows for complete air drying.- Please find a method; such as cross stacking; that allows dishes to completely air dry.

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 13, 2025 · Original Source

1 - Inspection

Nov 17, 2023

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

minorCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; The handwashing sinks in the bathroom do not temp above 80F. Handwashing sinks shall provide tempered water at 100F and above. Adjust thermostat at these handwashing sinks.

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

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; There were several flies in the facility upon inspector's arrival. The premises shall be maintained free of insects; rodents and other pests. Increase efforts of getting rid of flies.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Two of the observed sanitizer buckets were visibly dirty. Sanitizing solutions shall be free of food debris and visible soil. CDI- Sanitizer buckets were changed.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Scoops were laying flat in the sugar and rice stored in the rice cookers; tongs were laying flat in the greens that are stored in the wall cooler. Scoops/utensils being stored in foods shall be stored with their handles above the food. CDI- Utensils were either removed or "dug" into foods.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; The floor drains and flooring under the 3 compartment sink has a buildup of black residue. The physical facilities shall be maintained clean. Clean the floors; walls and ceilings on a 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, Nov 17, 2023 · Original Source