Meat Market · Wake County, NC

Fresh Market #8 Meat Market

Name: Fresh Market #8 Meat Market
Address: 3655 Cary Pky, Wake County, NC

3655 Cary Pky

Last inspected Jun 30, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

8 inspections

1 - Inspection

Jun 30, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 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; Rusting wire shelving unit observed in walk-in cooler. Black coated metal trays in display case are chipping. Equipment shall be kept in good repair so that it is easily cleanable. Replace rusting/chipping equipment. PIC is working on replacements. Full point not taken today.

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; Residue observed around sliding door handles on display case. Towel dispenser in meat cutting room is heavily soiled around bottom and dispensing slot. Back side of Jet net device used on whole poultry has visible residue accumulation. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of debris; food residue and dust. 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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Floor near and under ice machine has green residue where pooling water is present. Clean floor and attempt to maintain this area in a dry condition. Floor should slope to the drain to prevent standing water. Pink and black residue observed along wall near three compartment sink. Physical facilities shall be maintained clean. 6-201.13; Core; Standing water has been a persistent problem near ice machine in back room. Ice machine is functional; however; concrete floor does not drain properly leading to frequent standing water and microbial growth. Floors in which water flush cleaning methods are used shall be provided with drains and be graded to drain; and the floor and wall junctures shall be coved and sealed. Repair floor to drain.

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 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; Several lightbulbs in the prep room are dim or burnt out. Replace light bulbs to provide sufficient light in areas where employee safety is a factor and employees work with food.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Jun 30, 2026 · Original Source

1 - Inspection

Feb 10, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; No paper towels available at prep area handwashing sink upon arrival. Provide paper towels or approved alternative for hand drying at each handsink. CDI- towels replaced

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

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; Rusting shelving observed above warewashing area. A metal storage rack in walk-in cooler is also flaking paint and starting to rust. Equipment shall be kept in good repair so that it is easily cleanable. Replace rusting equipment. This particular issue was not marked on previous inspection. Full point not taken.

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; Dust accumulation observed on fan covers above prep area. Residue observed on shelving above warewashing area. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of debris; food residue and dust. 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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Floor near and under ice machine has green residue where pooling water is present. Clean floor and attempt to maintain this area in a dry condition. Floor should slope to the drain to prevent standing water. Pink and black residue observed along caulking behind three compartment sink. Clean and recaulk sink if necessary. Physical facilities shall be maintained clean. 6-201.13; Core; Standing water has been a persistent problem near ice machine in back room. Ice machine is functional; however; concrete floor does not drain properly leading to frequent standing water and microbial growth. Floors in which water flush cleaning methods are used shall be provided with drains and be graded to drain; and the floor and wall junctures shall be coved and sealed. Repair floor to drain.

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 10, 2026 · Original Source

1 - Inspection

Sep 16, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Several small flies observed near ice machine. Keep the premises free of insects; rodents; and other pests. Standing water may be contributing to harborage conditions.

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

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Soap dispenser handle is broken behind service counter. Wall behind warewashing area has rusting spots. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Entry door to meat cutting room is badly damaged. Repair/replace soap dispenser and door. Repair wall to be smooth and easily cleanable. (Soap is still available). 6-501.12; Core; Floor near and under ice machine has green residue where pooling water is present. Clean floor and attempt to maintain this area in a dry condition. Floor should slope to the drain to prevent standing water. 6-201.13; Core; Standing water has been a persistent problem near ice machine in back room. Ice machine is functional; however; concrete floor does not drain properly leading to frequent standing water and microbial growth. Floors in which water flush cleaning methods are used shall be provided with drains and be graded to drain; and the floor and wall junctures shall be coved and sealed. Repair floor to drain properly.

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, Sep 16, 2025 · Original Source

1 - Inspection

May 5, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 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 shared ice machine is leaking; water is pooling underneath with green and black growth forming on the floor. Repair is needed. Equipment shall be maintained in good repair and proper adjustment. Repair ice machine and/or floor drainage issue.

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; Some minor food residue observed on edges of sliding door tracks of display case. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of debris; food residue and dust accumulation. All other equipment observed clean. Full point not taken.

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, May 5, 2025 · Original Source

1 - Inspection

Nov 4, 2024

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; When pushed; little to no soap will dispense from the soap dispenser at the handwashing sink in the prep room. This is not feasible for proper handwashing. All handwashing sinks shall be provided with a working supply of hand soap. CDI - Pump soap provided as a temporary solution. Soap dispenser to be repaired/replaced.

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

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Scales soiled with food and debris. Prep room doors and walk-in cooler doors soiled with food; debris and accumulation. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of debris and dust.

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 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; One lightbulb above the 3-compartment sink in the prep room is dim. This needs to be replaced. Lighting shall be sufficient in areas where employee safety is a factor.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Nov 4, 2024 · Original Source

1 - Inspection

Jul 31, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 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; Multiple containers of Italian meatloaf on display holding above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Meatloaf moved to cool in the walk-in cooler.

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

minorCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

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

minorCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Prepared sanitizer (at the 3-compartment sink) soiled with debris. Ware washing basins shall be cleaned before use; throughout the day as often as necessary; and if used; a least every 24 hours.

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; Display case cooler doors and cooler tracks are soiled with food buildup and debris. Display cooler grates behind the Hen Hut are soiled with dust and debris. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of dust; dirt; food residue; and other debris.

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; Walls in the prep room and in the walk-in cooler are soiled with black and pink accumulation. Physical facilities shall be cleaned as often as necessary to keep them 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

Official record from Wake County Environmental Services, Jul 31, 2024 · Original Source

1 - Inspection

Mar 18, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

7 recorded violations

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; The handle on the paper towel dispenser in the prep room is not feasible for proper handwashing. EHS and PIC unable to dispense paper towels after pushing/turning the handle multiple times. The handle is extremely hard to turn. Each handwashing sink shall be provided with individual; disposable towels. CDI - Work order placed for replacement of the paper towel dispenser prior to inspection.

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); Priority; A couple packages of market style bacon holding above 41 F in a display cooler. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Bacon moved to cool in the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

minorCode 4-903.11(A) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core; Clear; plastic single-service containers stored with the food-contact surface exposed. Invert until use to prevent 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

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; Shared ice machine leaking; water pooling underneath with green and black growth forming on the floor. Equipment shall be maintained in good repair and proper adjustment. Place a work order for 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 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; Display case cooler doors and cooler tracks are soiled with food buildup and debris. The walk-in cooler door's windows are soiled with green accumulation. Fan guards in the walk-in cooler and in the prep room are soiled with dust. Shelving in the walk-in cooler and in the prep room is soiled with debris and food residue. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of dust; dirt; food residue; and other debris.

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

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 6-202.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-202.11; Core; No shield present on the light fixture above the door in the meat prep room; and the shield on the light fixture above the 3-compartment sink (on the far-left side) is cracked in multiple areas. Light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food; clean equipment; utensils; and linens; or unwrapped single-service/single-use articles. Shield above the 3-compartment sink replaced. Add shield on the light fixture above the door in the meat prep room.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Mar 18, 2024 · Original Source

1 - Inspection

Nov 15, 2023

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Various flavored butters stored in the glass display case next to raw meats. When asked; the PIC stated butter may be purchased for any purpose; not just for cooking with raw meats. Food shall be protected from cross contamination. CDI - Dividers to be added for separation and to prevent cross contamination.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

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; All foods including; but not limited to sesame glazed pork; sesame glazed chicken; steak kebab; and rosemary crusted pork chop holding above 41 F; but less than 45 F in the glass display case in the marinated section. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. The marinated section holding ambient at 43 F. PIC to monitor and call in for repair. VR - EHS will return to ensure 41 F or below can be maintained in this section of the display case.

In plain English

More about food kept at an unsafe temperature

minorCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

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

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; Fan guards in the prep room soiled with dust. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of debris and dust.

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 15, 2023 · Original Source