Restaurant · Wake County, NC

Habesha Market

Name: Habesha Market
Address: 750 E Chatham St, Wake County, NC

750 E Chatham St

Last inspected Jul 20, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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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

5 inspections

1 - Inspection

Jul 20, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

4 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; The PIC is not a certified food protection manager. PIC shall demonstrate knowledge by being a certified food protection manager. Attend an ANSI-accredited course and pass an exam to become a certified food protection manager. CDI-PIC signed up for a course during inspection. List of approved courses sent to PIC via email.

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 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (Priority); Raw meat was stored on a tray directly on top of box of lettuce and tomatoes. Store raw meat so it won't drip onto vegetables or other ready to eat foods. CDI-Food was rearranged. Food storage chart was provided and reviewed with PIC.

In plain English

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

More about other finding

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

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Disposition (Priority); Lentils were labeled as cooked 7/10/26 still available for service 7/20/26. Refrigerated; ready to eat; TCS foods must be discarded within 7 days of preparation; or being opened from commercial packaging. CDI-Lentils were voluntarily discarded. Reviewed date marking requirements with PIC.

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

minorCode 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); Shelves in the walk in cooler were heavily soiled. Ensure non food-contact surfaces of equipment are clean. Clean the shelves; and keep them 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

Official record from Wake County Environmental Services, Jul 20, 2026 · Original Source

1 - Inspection

Nov 25, 2025

Score 95

Official score: 95 · Understand this area’s scale

3 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

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 5-205.11 (A)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A); Priority Foundation; The hand washing sink was blocked with a bowl upon arrival of EC. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI-Bowl was removed during inspection. Remind employees that sink must remain accessible.

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

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 (C); Priority; The meat saw had dried food debris in hard to reach corners and crevices of the equipment. Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; throughout the day at least every 4 hours; unless otherwise indicated in the Food Code. Clean and sanitize the slicer after each use; or at least once every 4 hours during use.

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 25, 2025 · Original Source

1 - Inspection

May 1, 2025

Score 94

Official score: 94 · Understand this area’s scale

5 recorded violations

notedCode 2-102.12 (A) Certified Food Protection Manager (Core)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (Core); The PIC/Owner is not a certified food protection manager. The PIC must be a certified food protection manager; and be on site during all hours of food preparation or service. CDI-Owner is signed up for course; and needs to take exam.

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 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (Priority); Raw meat was stored on hooks over ready to eat foods. Raw meat must be stored so it cannot contaminate ready to eat foods. CDI-Foods were rearranged. Storage chart hung on walk in cooler was reviewed.

In plain English

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

More about other finding

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Sanitizer in use at the 3-compartment sink measured 0ppm. Quat sanitizer must measure 200-400ppm. Maintain sanitizer at correct concentrations when being used to sanitize. CDI-Sanitizer solution was remade to be 200ppm.

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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Priority Foundation); Several foods cooked yesterday were not marked with the preparation date. Refrigerated; ready to eat TCS foods prepared or opened from packaging; and held in the facility overnight; must be marked with the preparation dates. CDI-Foods were marked with date dots. Educational materials on date marking sent via email to PIC.

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

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Facility is using chlorine as a sanitizer; but does not have test strips for chlorine. Provide a test kit that accurately measures sanitizer concentrations. EC will return in 10 days to ensure test strips are obtained.

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 1, 2025 · Original Source

1 - Inspection

Jul 18, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; Present management; employees are not ANSI certified food protection managers. Expand the ServSafe training.

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

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; Glass display refrigerator is not holding food at 41F as required. All food items are above 41 degrees F. Beef is 44F. There is a digital thermometer display showing 49. Unit was adjusted colder and doors properly closed. Assure the doors are closing properly since they slide open in both directions.

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

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Spray bottles are not labeled. Label all cleaners with their common name

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, Jul 18, 2024 · Original Source

1 - Inspection

Jan 4, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

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; Goat was not refrigerated after processing on the slicer; and was holding at 56F on the slicer. TCS (Temperature/Time Control for Safety) foods shall be cold held at 41F or below. CDI-Meat was moved to walk in cooler.