Mobile Food · Wake County, NC

Dampf Good BBQ (Wcid #1140)

Name: Dampf Good BBQ (Wcid #1140)
Address: 1600 Olive Chapel Rd, Wake County, NC

1600 Olive Chapel Rd

Last inspected Jul 24, 2026 · 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

3 inspections

1 - Inspection

Jul 24, 2026

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 7-102.11 Common Name - Working Containers (Priority foundation)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Priority foundation); Multiple spray bottles (containing chemicals and food sprays) and a food container holding dish soap were not labeled. Ensure working containers of chemicals and sprays for food are labeled as to contents. CDI-Sprayers were labeled.

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 4-602.13 Nonfood Contact Surfaces (Core)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (Core); The doors and shelves in the reach in coolers and hot boxes were soiled. The table and floor under the grill were soiled. Maintain non food contact parts of equipment clean. 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 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18; Core; The hand sink had a significant build up of black residue. Maintain handwashing sinks; toilets and urinals clean. Clean the hand sink. CDI-Hand sink was cleaned.

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 24, 2026 · Original Source

1 - Inspection

Feb 12, 2026

Score 97

Official score: 97 · Understand this area’s scale

1 recorded violation

notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Two briskets were holding 125-130F in the hot box. Other foods in this unit were holding above 135F. TCS foods must be held 135F or above. CDI-Cold brisket was voluntarily discarded. Unit was adjusted higher to maintain heat from frequent opening of door.

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

Official record from Wake County Environmental Services, Feb 12, 2026 · Original Source

1 - Inspection

Sep 25, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 recorded violations

notedCode 3-501.14(A)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A); Priority; Squash cooked at 10 am was measuring 88-100F at 2pm today. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI-Squash was voluntarily discarded. EC discussed cooling time requirements with PIC. Educational materials and cooling log were sent to PIC via email.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Brisket and sausage were holding 120-130F in the 2nd hot box. TCS foods must be held hot at 135F or higher. CDI-Food was allowed to be reheated to 165F; as it has only been in the unit for an hour.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Food to be cooled were stored in large; deep pans with tight lids. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. Leave lids off pans if food can be protected from contamination. CDI-Items were voluntarily discarded; as they were more than 2 hours past the cooling window. Educational materials on cooling methods were sent to PIC email. .