Restaurant · Wake County, NC

Harris Teeter #430 Starbucks

Name: Harris Teeter #430 Starbucks
Address: 885 Walnut St, Wake County, NC

885 Walnut St

Last inspected Sep 16, 2026 · View Map ↗ · Compare ↗

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Score 99.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

4 inspections

1 - Inspection

Sep 16, 2026

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode 2-402.11 Effectiveness - Hair Restraints (C) Observed employee preparing food with a visor on with their hair not fully covered. Except counter staff who only serve beverages and wrapped or packaged foodsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11 Effectiveness - Hair Restraints (C) Observed employee preparing food with a visor on with their hair not fully covered. Except counter staff who only serve beverages and wrapped or packaged foods; hostesses; and wait staff; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

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 issues

notedCode 4-501.12 Cutting Surfaces- Observed the cutting board on the side of the oven scored and discolored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZEDCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12 Cutting Surfaces- Observed the cutting board on the side of the oven scored and discolored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Replace/resurface.

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, Sep 16, 2026 · Original Source

1 - Inspection

Jun 2, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 4-703.11 Hot Water and Chemical - Methods (P) Employee observed cleaning blenders in three compartment sink by washingCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-703.11 Hot Water and Chemical - Methods (P) Employee observed cleaning blenders in three compartment sink by washing; sanitizing; then rinsing the equipment. Employee did not properly wash; rinse; and sanitize the blender using appropriate contact times and allow the sanitizer to air dry afterwards. After being cleaned; equipment food contact surfaces shall be sanitized using a chemical sanitizer that follows adequate contact times as per EPA registered label use instructions. Corrected During Inspection - Discussed this with PIC to ensure proper cleaning procedures are taking place for in use equipment every four hours.

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 4-603.16 Rinsing Procedures (C) Employee observed washing blender in wash solutionCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-603.16 Rinsing Procedures (C) Employee observed washing blender in wash solution; then immediately transferring the equipment into the sanitizer solution. Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by use of a distinct; separate water rinse after washing and before sanitizing if using a 3-compartment sink.

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 2, 2025 · Original Source

1 - Inspection

Jul 22, 2024

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, Jul 22, 2024 · Original Source

1 - Inspection

Jan 11, 2024

Score 98

Official score: 98 · 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; Cartons of coconut and soy milk (marked keep refrigerated) left on counter were holding above 50F. TCS (Time/Temperature Control for Safety) foods shall be cold held at 41F or below. CDI-Milk was voluntarily discarded.

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

minorCode 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; 2 rows of single use cups above the fill line in the storage bins had black residues on them. Single use articles shall be protected from contamination during storage. Recommend either reducing amount of cups in the holder to be at the fill line; or storing cups in the plastic wrap inside the container to protect them from splash. CDI-Cups were voluntarily discarded. Discussed options to avoid contamination in the future.