1 - Inspection
May 5, 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, May 5, 2026 · Original Source
Meat Market · Wake County, NC
Harris Teeter #311 Meat Market
324 Village Walk Dr
Last inspected May 5, 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
Dec 1, 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 1, 2025 · Original Source
1 - Inspection
Aug 25, 2025
Score 99.5
Official score: 99.5 · Understand this area’s scale
1 recorded violation
minorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Large amount of water on floor in cutting area; ground beef on floor in walk in cooler. Facilities shall be cleaned as often as necessary to 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 problemsOfficial record from Wake County Environmental Services, Aug 25, 2025 · Original Source
1 - Inspection
Jan 10, 2025
Score 98
Official score: 98 · Understand this area’s scale
2 recorded violations
notedCode 3-203.12 ShellstockFood source and labeling
Official wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12 Shellstock; Maintaining Identification (Pf) Oysters on display did not have proper tag identification stored along with the item upon arrival for inspection. Clams identification tag was stored on shelf in back prep area shelving; but did not bear the date in which the last item of the batch was sold. Shellstock tags were not stored in chronological order. Retain tag on the original container of shellstock until empty. Tag shall be carried over to display in order to be able to properly identify which batch display items belong to. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. Corrected During Inspection - Appropriate tag was found for oysters on display and placed with item. Discussed maintaining tags in chronological order and ensuring tags are dated as to when the last was sold. All tags from November and December were properly dated.
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 problemsnotedCode 7-204.11 SanitizersChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Sanitizers; Criteria - Chemicals (P) Sanitizer spray bottles were registering at 100 ppm of quaternary ammonia. Provide sanitizer at correct concentrations. Corrected During Inspection - PIC discarded contents and refilled with sanitizer at proper concentration.
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 unsafelyOfficial record from Wake County Environmental Services, Jan 10, 2025 · Original Source
1 - Inspection
Jul 15, 2024
Score 98.5
Official score: 98.5 · Understand this area’s scale
2 recorded violations
criticalCode 7-204.11Chemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; Quaternary ammonia sanitizer spray bottle observed between 0-100 ppm in meat department. Chemical sanitizers applied to food contact surfaces shall meet the appropriate requirements (200-400ppm for quaternary ammonia). Corrected During Inspection - PIC voluntarily discarded contents and refilled with sanitizer at appropriate concentration.
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 unsafelyminorCode 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; Single use meat trays observed with food debris build up. Single use items shall be stored in a clean; dry location where it is not exposed to splash; dust or other 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 issuesOfficial record from Wake County Environmental Services, Jul 15, 2024 · Original Source
1 - Inspection
Feb 16, 2024
Score 97
Official score: 97 · Understand this area’s scale
3 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; Temperature control for safety foods such as fish and ground beef were observed above 41 F at the time of inspection. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Due to these items being stacked too high in the display case; these items were not receiving enough cold air circulation to maintain 41 F or less. Inspector advised PIC to lower amount of product being stored in this case to ensure 41 F or less is achieved. Inspector also advised ensuring all product is cooled down to 41 F or less after prep to ensure holding temperature of 41 F or less at all times. Additionally; inspector suggested to have display case evaluated to ensure it is maintaining 41 F at all times. Maintenance is on site and will assess case immediately. Manager will also put work order in for case and continue monitoring the temperature to ensure 41 F is achieved. Manager will send email to inspector with updates.
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 temperatureminorCode 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; Single use meat trays observed with food debris build up. Single use items shall be stored in a clean; dry location where it is not exposed to splash; dust or other 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 issuesminorCode 4-602.13Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13; Core; Doors and tracks of doors of display case have debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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, Feb 16, 2024 · Original Source
1 - Inspection
Oct 24, 2023
Score 98.5
Official score: 98.5 · Understand this area’s scale
2 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; Temperature control for safety foods such as steaks; fish; and ground beef were observed above 41 F at the time of inspection. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Due to these items being stacked too high in the display case; these items were not receiving enough cold air circulation to maintain 41 F or less. Inspector advised PIC to lower amount of product being stored in this case to ensure 41 F or less is achieved. Additionally; inspector advised ensuring all product is cooled down to 41 F or less after prep to ensure holding temperature of 41 F or less at all times.
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 temperaturecriticalCode 7-204.11Chemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; Sanitizer spray bottles observed below the required 200ppm of quaternary ammonia. Test strips displayed sanitizer at 100ppm. Chemical sanitizers shall meet the appropriate concentrations (200-400ppm quaternary ammonia). Corrected During Inspection - PIC immediately discarded contents of spray bottle to refill contents and ensure proper concentration is met.
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 unsafelyOfficial record from Wake County Environmental Services, Oct 24, 2023 · Original Source