Mobile Food · Wake County, NC

Greek On Wheels (Wcid #988)

Name: Greek On Wheels (Wcid #988)
Address: 1566 Benson Rd., Wake County, NC

1566 Benson Rd.

Last inspected Jul 29, 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

4 inspections

1 - Inspection

Jul 29, 2026

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode 2-102.12Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12; Core; No one at time of inspection was a certified food protection manager.- Person in charge shall be a CFPM by an accredited source and be present at all times of operation.- Please ensure PIC is certified

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

notedCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Handsink is not able to be used due to pipe breaking.- A handsink shall be available for use at all times.- CDI; they are currently using a different sink for hand washing and catching the water to discard at commissary

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.

Dec 4, 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, Dec 4, 2025 · Original Source

1 - Inspection

Jun 11, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; unit turned down and items moved to restaurant refrigerator or the mini prep unit.

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, Jun 11, 2025 · Original Source

1 - Inspection

Feb 25, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P)- Found a container of cooked gyro dated for 2/16 in the reach in cooler. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. TCS items only held for 24 hours. CDI- item discarded

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 3-501.15 Cooling Methods (Pf) Found a container of sliced gyro cooling on the prep counter. Noted sliced gyro temping at 98 F. Quickly cool foods. Use methods such as open/vented shallow pansFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Found a container of sliced gyro cooling on the prep counter. Noted sliced gyro temping at 98 F. 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. CDI- Gyro transferred to reach in freezer. .