Meat Market · Wake County, NC

Grand Asia Meat Market

Name: Grand Asia Meat Market
Address: 1253 Buck Jones Rd, Wake County, NC

1253 Buck Jones Rd

Last inspected Jul 9, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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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

7 inspections

1 - Inspection

Jul 9, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

majorCode 6-202.13 Insect Control DevicesPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.13 Insect Control Devices; Design and Installation (C) observed fly control device plug in located directly behind and in contact with single serve trays 6-501.111 Controlling Pests (Pf) 6-501.111 Keep the premises free of insects; rodents; and other pests. observed multiple flies throughout establishment

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 3-305.11 Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored in floor of walk in coolers.

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 contamination

notedCode —Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed multiple stacks of meat trays stored with food contact side exposed. CDI by flipping containers.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; The gasket on the walk in cooler is torn. Maintain equipment in good repair. Repair or replace the torn gasket.

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(Core)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(Core); The fan cover on the compressor in the meat cutting room is very dusty. The container for storing ice for fish was soiled. The walls around the fish preparation area were soiled. Exterior of meet grinder was soiled Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. 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; The walls and floors throughout were soiled. Walls shall be maintained clean. Increase frequency of cleaning of walls and floors.

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 9, 2026 · Original Source

1 - Inspection

Jan 22, 2026

Score 98

Official score: 98 · 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; The meat grinder had food residues on it from last nights use. Knives used in the fish preparation area were soiled. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI-Items were cleaned. Ensure equipment and utensils are cleaned more often.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; The gasket on the walk in cooler is torn. Maintain equipment in good repair. Repair or replace the torn gasket.

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(Core)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(Core); The fan cover on the compressor in the meat cutting room is very dusty. The container for storing ice for fish was soiled. The walls around the fish preparation area were soiled. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. 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, Jan 22, 2026 · Original Source

1 - Inspection

Mar 27, 2025

Score 97

Official score: 97 · Understand this area’s scale

2 recorded violations

notedCode 3-203.12Food source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-203.12; Priority Foundation; Tags were not kept with shellstock until empty. Tags were not marked with last date sold. Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. CDI-Reviewed rules with PIC; tags were placed in containers with mussels and oysters. Tags were labeled with last sold dates.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 7-201.11 Separation - Storage (Priority)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Separation - Storage (Priority); A container of rubbing alcohol was stored on the meat packer. Chemicals shall be stored so they cannot contaminate food or equipment. CDI-Rubbing alcohol was moved to a cabinet away from food.

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

Official record from Wake County Environmental Services, Mar 27, 2025 · Original Source

1 - Inspection

Oct 22, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode 3-203.12Food source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-203.12; Tags were not kept with shellstock until empty. Tags were not marked with last date sold. Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf CDI-Reviewed rules with PIC; tags were placed in containers with mussels and oysters. Tags were labeled with last sold dates.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) ; Fish; squid; and mussels were holding above 41F. Maintain TCS foods in cold holding at 41F or less. CDI-Ice was added to seafood on display. -P

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 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; Gaskets on walk in coolers are torn. Maintain equipment in good repair. Replace gaskets on walk in coolers.

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, Oct 22, 2024 · Original Source

1 - Inspection

Jun 18, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Isopropyl alcohol and medications were stored on the shelf above the 3-compartment sink; where shrimp was thawing. Chemicals shall be stored where they cannot contaminate food and equipment. CDI-Items were moved away from food and equipment.

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

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wet wiping cloths were stored on prep areas in between uses. Wet wiping cloths must be stored in bleach solution or other sanitizing solution in between uses. CDI-Cloths were moved to bleach solution.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Shelving in the fish walk in cooler is very heavily soiled. The sprayer on the fish prep sink is soiled. Equipment shall be maintained clean. Increase frequency of cleaning of all storage and preparation areas.

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; The walls around the fish prep sink were heavily soiled. Walls shall be maintained clean. Increase frequency of cleaning of walls.

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 18, 2024 · Original Source

1 - Inspection

Feb 28, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

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; Continued cleaning of equipment is needed. Several areas observed today are cleaner than previously observed. Maintain equipment 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

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Walls in the front area are dirty and lack a proper finish to be considered cleanable. Wall above the meat cutting table is damaged. Walls shall be smooth; clean and cleanable.

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 28, 2024 · Original Source

1 - Inspection

Oct 20, 2023

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Handwashing Sink has a bag over it to prevent use. Water is turned off under the sink also. Handwashing sink shall be available for use at all times. Bag was removed and water restored to the sink today. Repair was previously made; but use had not been permitted.

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

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-103.11 (A) - (P); Priority Foundation; Person in Charge Duties requires having employees wash their hands. Handwashing sink is covered with a bag to prevent use. Manager shall assure employees are washing their hands each day. Handwashing sink was restored to working order during today's inspection; observing also that battery replacement may be needed in the towel dispenser.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

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; Meat display refrigerator along the wall with packaged meats is not clean. Remove build-up from shelves; including underneath the shelves and brackets. Scale; refrigerator; equipment need general 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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Walls in the front area are dirty and lack a proper finish to be considered cleanable. Wall above the meat cutting table is damaged. Walls shall be smooth; clean and cleanable.

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, Oct 20, 2023 · Original Source