1 - Inspection
Aug 28, 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, Aug 28, 2026 · Original Source
Public School Lunch · Wake County, NC
Hunter Elementary Cafeteria
1018 E Davie St
Last inspected Aug 28, 2026 · View Map ↗ · Compare ↗
Score 100
Get the next inspection, free.
We'll email you when Hunter Elementary Cafeteria has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
9 inspections1 - Inspection
Apr 16, 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, Apr 16, 2026 · Original Source
1 - Inspection
Dec 16, 2025
Score 99
Official score: 99 · Understand this area’s scale
1 recorded violation
notedCode 7-204.11Chemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; The Quat sanitizer was well above 400 parts per million. Quat sanitizer must be between 150 to 400 parts per million. Chemical Sanitizer applied to Food-Contact Surfaces must be within the approved range. CDI... The sanitizer was corrected to 200 parts per million.
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, Dec 16, 2025 · Original Source
1 - Inspection
Sep 8, 2025
Score 99.5
Official score: 99.5 · Understand this area’s scale
1 recorded violation
notedCode —Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11The ice machine is not working. Maintain equipment in good repair.
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, Sep 8, 2025 · Original Source
1 - Inspection
Apr 9, 2025
Score 98.5
Official score: 98.5 · Understand this area’s scale
3 recorded violations
notedCode —Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-306.11 Food Display - Preventing Contamination by Consumers (P) There were small water cups that had no cover or lid on cups. The cups were not under a splash guard or any other protection. Food items must be stored in a manner to prevent contamination. CDI.. The students will now get water only when needed. There will be no more preportion water cups.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode —Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-502.11(A) Maintain utensils in good repair. The ice machine is no longer working. There was one milk box that was not working. The milk box that was not working had no milk in the unit at the time of the inspection. All equipment must be in good working condition.
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 problemsminorCode 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Clean ceilings covers to remove the dust. Clean the ceilings covers at a frequency to remove the dust.
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, Apr 9, 2025 · Original Source
1 - Inspection
Oct 8, 2024
Score 98.5
Official score: 98.5 · Understand this area’s scale
2 recorded violations
notedCode —Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. There were several scoops that had food debris on the scoops. The scoops were stored as clean. Equipment stored as clean must be clean to sight and touch. CDI.. The scoops were placed at the three compartment sink to be washed again.
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 —Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11 Maintain equipment in good repair. The ice machine was not working at the time of the inspection. All equipment must be in good repair.
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, Oct 8, 2024 · Original Source
1 - Inspection
Jun 11, 2024
Score 98.5
Official score: 98.5 · Understand this area’s scale
4 recorded violations
criticalCode 7-204.11Chemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; The Quat sanitizer was well above 500 parts per million. Quat sanitizer must be between 150 to 500 parts per million. Chemical Sanitizer applied to Food-Contact Surfaces must be within the approved range. CDI... The sanitizer was corrected to 200 parts per million.
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 4-501.11Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; The ice machine was not working at the time of the inspection. All equipment must be in a state of good repair.
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 problemsminorCode 6-501.12Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core; Clean the floor in the kitchen. Clean the ceiling above the food prep area to remove the dust. Physical Facilities must 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 problemsminorCode 6-303.11Facility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; Replace the blown light bulbs above the cooking equipment. there must be at least (50 Foot candles) at a surface where a food employee is working with food or working with utensils such as knives; or where employee safety is a factor.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Wake County Environmental Services, Jun 11, 2024 · Original Source
1 - Inspection
Jan 22, 2024
Score 98.5
Official score: 98.5 · Understand this area’s scale
1 recorded violation
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; Salad is 43F on ice. Keep all TCS food at or below 41F when held cold. The salad was placed in the walk-in freezer.
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, Jan 22, 2024 · Original Source
1 - Inspection
Nov 21, 2023
Score 98.5
Official score: 98.5 · Understand this area’s scale
2 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; Taco meat is 128F in the hot holding unit. Keep all TCS food at or above 135F when held hot. The taco meat was reheated to 175.
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 3-304.14Cleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; Wet wiping cloth on a prep surface. Store wet wiping cloths in sanitizer solution mixed to the manufacturer's specified concentration(200-400ppm for quaternary ammonium). The wet wiping cloth was placed in sanitizer solution.
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, Nov 21, 2023 · Original Source