Public School Lunch · Wake County, NC

Hilburn Academy Cafeteria

Name: Hilburn Academy Cafeteria
Address: 7100 Hilburn Dr, Wake County, NC

7100 Hilburn Dr

Last inspected Jun 1, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 98.5

Get the next inspection, free.

We'll email you when Hilburn Academy Cafeteria has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

8 inspections

1 - Inspection

Jun 1, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed an open package of mozzarella cheese with an opening date of 4/08/2026. Ready-to-eat TCS food either prepared in the food establishment; or opened from a package/container from a food processing plant; shall be discarded if it: Exceeds the temperature and time combination specified in in the Food Code (7 days with the date of opening/prep counted as day 1); except time that the product is frozen; Is in a container or package that does not bear a date or day; or Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in the NC Food Code. CDI - Cheese was immediately discarded by 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

notedCode 3-501.15(B)Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15(B); Core; Observed in the walk-in cooler a container of black beans cooling with the lid completely sealing the container. When placed in cooling/cold holding equipment; food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and Loosely covered; or uncovered if protected from overhead contamination as specified in the NC Food Code; during the cooling period to facilitate heat transfer from the surface of the food. CDI - Lid cracked to allow for air transfer over the beans.

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

notedCode 4-903.11 (A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11 (A); Core; Observed food container lids stored next to the handwashing sink under the paper towel dispenser; allowing for water to splash onto the lids. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI - Containers moved to prevent splash 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 issues

Official record from Wake County Environmental Services, Jun 1, 2026 · Original Source

1 - Inspection

Mar 19, 2026

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Observed a large amount of ice buildup on the piping and wall of the walk-in freezer condenser wall unit. Physical facilities shall be maintained in good repair. This amount of ice buildup is not typical of this type of equipment; no contamination of food observed. Have maintenance remove and address source of ice before the next inspection. Repeat.

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, Mar 19, 2026 · Original Source

1 - Inspection

Nov 13, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 7-202.12(A)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-202.12(A); Priority; When tested during the inspection; the concentration of the quat sanitizer in the spray bottles and wiping cloth bucket was above 400ppm; the maximum stated by manufacturer. Poisonous/toxic materials shall be used according to: law and this Code; and manufacturer's use directions included in labeling. CDI - Sanitizer solution was diluted to fall within allowable range.

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

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Observed significant ice buildup on the piping of the wall condenser unit in the walk-in freezer. Physical facilities shall be maintained in good repair. Remove ice and repair unit before the next inspection; PIC has stated that maintenance has been informed about the issue. Repeat. 6-501.12; Core; Observed some dust buildup on the ceiling around the ceiling vents. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean around vents before the next inspection and maintain 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, Nov 13, 2025 · Original Source

1 - Inspection

May 19, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority foundation; The handwashing sink in the back storage area is missing paper towels. Each handwashing sink/group of handwashing sinks shall be provided with: individual; disposable towels; a heated-air hand drying device; or other approved hand-drying system. CDI - New paper towels was added to this 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.

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17(B); Priority foundation; Observed packages of shredded mozzarella with "best by" date of 4/04/2025. Ready-to-eat; TCS (time/temp control for safety) food prepared/packaged by a food processing plant shall be clearly marked; at the time the original container is opened in a food establishment to indicate the date/day the food shall be consumed on the premises; sold; or discarded and may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on food safety. CDI - Product had been frozen past manufacturer's "best by" date and thawed last night; PIC voluntarily discarded shredded cheese.

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

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Observed ice leak and buildup on the bottom side of the walk-in freezer condenser unit. Physical facilities shall be maintained in good repair. PIC stated that they are awaiting repairs of freezer; maintenance has been made aware of problem. Repeat.

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 19, 2025 · Original Source

1 - Inspection

Feb 3, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Observed dried food residue on scoops and metal pans stored as clean. Chipping plastic on one scoop. Item discarded. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp 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

notedCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Observed chicken sandwiches holding below 135F. TCS foods shall be held at 135F or greater. Items reheated to 179F.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.11 CoreCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Core; Observed a buildup of ice under condenser coil inside walk in freezer. Physical facilities shall be maintained in good repair. Repair unit.

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, Feb 3, 2025 · Original Source

1 - Inspection

Jun 7, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

minorCode 6-202.15Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.15; Core; Observed gap under back exit door that will allow for rodents/pest to easily enter the building. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings; (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors. Obtain a door sweep.

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 insects

minorCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Observed a buildup of dried food residue inside ware washing sink and spray nozzle hanging above the sink. Ware-washing machine; the compartments of sinks; basins; or other receptacles used for washing and rinsing equipment; utensils; or raw foods; or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified under sec. 4 301.13 shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (C) If used; at least every 24 hours. Clean equipment. ; 4-603.16; Core; Observed team member actively washing dishing; failing to rinse dishes after washing and before sanitizing. Use of a distinct; separate water rinse after washing and before sanitizing if using: (1) A 3-compartment sink- Manager provided training- team member rinsed dishes.

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 7, 2024 · Original Source

1 - Inspection

Feb 6, 2024

Score 99

Official score: 99 · 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;Observed no date marking for an open package of ham. Food specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A); except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item 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 problems

criticalCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 ; Priority; Observed quat sanitizer greater than 500PPM. Observed Dark blue color indicated on test papers. Quat sanitizer shall register 200-400PPM. Dilute solution until concentration is adjusted to proper range. Manager diluted solution.

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, Feb 6, 2024 · Original Source

1 - Inspection

Sep 28, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Observed tray of buffalo chicken subs holding below 135F. TCS foods shall be held at 135F or greater. Subs placed in oven to reheat to 165F.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed pan of chili with preparation date 9/2/23. Food specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A); except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed debris on floor inside walk in cooler. Physical facilities shall be cleaned as often as necessary to keep them clean. Floor cleaned during inspection.

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 28, 2023 · Original Source