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
Restaurant · Wake County, NC
Harris Teeter #311 Starbucks
324 Village Walk
Last inspected May 5, 2026 · View Map ↗ · Compare ↗
Score 100
Get the next inspection, free.
We'll email you when Harris Teeter #311 Starbucks has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections1 - Inspection
Aug 25, 2025
Score 98.5
Official score: 98.5 · Understand this area’s scale
1 recorded violation
notedCode 3-501.16 Priority Milk cooler not maintaining 41F. Cold TCS (Time / Temperature Control for Safety) food shall be kept at 41F or below. CDI Use different coolerFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 Priority Milk cooler not maintaining 41F. Cold TCS (Time / Temperature Control for Safety) food shall be kept at 41F or below. CDI Use different cooler; work order put in.
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 temperatureOfficial record from Wake County Environmental Services, Aug 25, 2025 · Original Source
1 - Inspection
Dec 5, 2024
Score 98.5
Official score: 98.5 · Understand this area’s scale
3 recorded violations
notedCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Drains; walls and floors underneath equipment have debris build up. Physical facilities shall be maintained and 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 problemsnotedCode 6-301.12 Hand Drying Provision (Pf) Upon arrival for inspectionHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 Hand Drying Provision (Pf) Upon arrival for inspection; there wasn't paper towels provided at the handwashing sink. All handwashing sinks shall be provided with a hand drying provision. Corrected During Inspection - Paper towels were sitting on top of prep table; but were placed at handwashing sink
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.
More about handwashing problemsnotedCode 6-501.111 Controlling Pests (C) Large accumulation of fruit flies observed underneath prep sink cabinets. The premises shall be maintained free of insectsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (C) Large accumulation of fruit flies observed underneath prep sink cabinets. The premises shall be maintained free of insects; rodents; and other pests.
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 insectsOfficial record from Wake County Environmental Services, Dec 5, 2024 · Original Source
1 - Inspection
Mar 20, 2024
Score 99
Official score: 99 · 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; Chemical bucket of quaternary ammonia registering between 0-100ppm. Chemical sanitizers applied to food contact surfaces shall meet the appropriate requirements (200-400ppm). Corrected During Inspection - PIC immediately emptied the tray that was not registering at proper concentration and refilled it with sanitizier at 200-400ppm.
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 2-402.11Employee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11; Core; Employee; though wearing a visor; did not have effective hair restraint as hair was waist length and was not tied back in any way. Food employees shall wear hair restraints such as hat; hairnets; etc; that are designed to effectively keep hair from contacting esposed food; clean equipment; utensils; linens; and single use items. Corrected During Inspection - Employee pulled hair back at time of inspection.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial record from Wake County Environmental Services, Mar 20, 2024 · Original Source