1 - Inspection
Sep 18, 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, Sep 18, 2026 · Original Source
Public School Lunch · Wake County, NC
Herbert Akins Middle School Cafeteria
2255 Herbert Akins Rd
Last inspected Sep 18, 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
Mar 26, 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, Mar 26, 2026 · Original Source
1 - Inspection
Oct 9, 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, Oct 9, 2025 · Original Source
1 - Inspection
Mar 6, 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, Mar 6, 2025 · Original Source
1 - Inspection
Sep 23, 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, Sep 23, 2024 · Original Source
1 - Inspection
Apr 9, 2024
Score 98.5
Official score: 98.5 · Understand this area’s scale
1 recorded violation
criticalCode 3-501.16(A)(1)Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) ; Priority; Beef and cheese chalupas inside two reach in warmers observed between 103-117 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - PIC immediately reheated these items back to 165 F.
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, Apr 9, 2024 · Original Source
1 - Inspection
Nov 30, 2023
Score 98.5
Official score: 98.5 · Understand this area’s scale
2 recorded violations
criticalCode 3-501.18Food source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18; Priority; Mozzarella cheese observed in two door reach in cooler with a prep date of 11/9/23; which exceeds the 7 day shelf life. Temperature control for safety/ready to eats foods shall be discarded after 7 days. Corrected During Inspection - PIC voluntarily discarded this product.
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 problemscriticalCode 7-204.11Chemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; Sanitizer spray bottles with quaternary ammonia are registering at 500ppm; which is too strong. Chemical sanitizers applied to food contact surfaces shall meet the requirements of proper concentration (200-400ppm). Corrected During Inspection - PIC immediately addressed this violation at time of inspection. Discarded contents of container and will ensure once remade the concentration is 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 unsafelyOfficial record from Wake County Environmental Services, Nov 30, 2023 · Original Source