1 - Inspection
Apr 27, 2026
Score 100
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Wake County Environmental Services, Apr 27, 2026 · Original Source
Public School Lunch · Wake County, NC
Enloe High School Cafeteria
128 Clarendon Cres
Last inspected Apr 27, 2026 · View Map ↗ · Compare ↗
Score 100
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
7 inspections1 - Inspection
Jan 13, 2026
Score 100
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Wake County Environmental Services, Jan 13, 2026 · Original Source
1 - Inspection
Oct 24, 2025
Score 98.5
Official score: 98.5 · Understand this area’s scale
1 recorded violation
notedCode —Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) Priority: Chicken sandwich is 126F on the steam table. Maintain TCS foods in hot holding at 135F or above. Chicken sandwich was voluntarily discarded by the PIC.
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 temperatureOfficial record from Wake County Environmental Services, Oct 24, 2025 · Original Source
1 - Inspection
Apr 22, 2025
Score 100
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Wake County Environmental Services, Apr 22, 2025 · Original Source
1 - Inspection
Oct 17, 2024
Score 98
Official score: 98 · Understand this area’s scale
4 recorded violations
notedCode —Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Several chief salads were being held at 50F. Maintain TCS foods in cold holding at 41F or less. -P CDI.. The salads were cooled down to 41F.
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 temperaturenotedCode 4-903.11 (A) Clean dishes were stored on dirty shelves. Clean dishes must be stored on a clean shelf. Store cleaned equipmentEquipment and utensils
Official wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 (A) Clean dishes were stored on dirty shelves. Clean dishes must be stored on a clean shelf. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI.. The shelves were taken up and washed at the three compartment sink.
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 issuesnotedCode —Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11 The ice machine is not working. A reach-in cold hold unit is not working. Maintain equipment in good repair.
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 problemsnotedCode —Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Clean the storage and air-drying shelves. Food contact surfaces must be free of residue build-up
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 problemsOfficial record from Wake County Environmental Services, Oct 17, 2024 · Original Source
1 - Inspection
May 6, 2024
Score 98.5
Official score: 98.5 · Understand this area’s scale
2 recorded violations
minorCode 4-501.11Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; The ice machine and reach-in cold hold unit is not working. Equipment must be maintained in good repair.
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 problemscriticalCode 5-205.15Water, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15; Priority; Repair the leak at the three compartment sink. All systems must be in good repair.
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 problemsOfficial record from Wake County Environmental Services, May 6, 2024 · Original Source
1 - Inspection
Oct 13, 2023
Score 98.5
Official score: 98.5 · Understand this area’s scale
2 recorded violations
minorCode 3-305.12Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core; The walk-in freezer has a leak and ice buildup is present on the shelf above food items. Food may not be stored under leaking water lines; including leaking automatic fire sprinkler heads; or under lines on which water has condensed.
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 contaminationminorCode 4-501.11Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; [Repeat] Reach in refrigerator is broken. Ice-machine is down and is not working. The condenser unit in the walk-in freezer has a leak. Equipment shall be maintained in good repair.
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 problemsOfficial record from Wake County Environmental Services, Oct 13, 2023 · Original Source