Meat Market · Wake County, NC

Interfood Plaza Latina

Name: Interfood Plaza Latina
Address: 1689 North Market St, Wake County, NC

1689 North Market St

Last inspected Aug 13, 2026 · View Map ↗ · Compare ↗

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Score 96

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

The full inspection history

5 inspections

1 - Inspection

Aug 13, 2026

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); A few potentially hazardous food items were above 41F (around 44F) in the display case (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to the walk in cooler to be rapidly cooled.

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 6-501.111 Controlling PestsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests; Multiple live flies were found inside of the establishment. The premises shall be maintained free of insects and other pests. EHS recommends increased pest control during warmer months.

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

notedCode 4-501.11 Good Repair and Proper Adjustment - Equipment (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C); Display cooler exterior and interior is chipping/peeling. Wrapping pad in the preparation area is torn. Equipment shall be maintained 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 problems

notedCode 4-501.14 Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing Equipment; Cleaning Frequency; Sanitizer tube at the 3 Compartment sink has residue buildup inside. A WAREWASHING 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 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.

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

minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Walk in freezer fans have soil residue buildup and should be cleaned. Non food contact surfaces shall be kept free of soil residue and other debris.

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 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C); Small holes are in the wall in the front preparation area. Physical facilities shall be kept in a state of good repair. Fill holes as needed; especially to prevent pest harborage.

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, Aug 13, 2026 · Original Source

1 - Inspection

Dec 18, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf); Large container of chemical substance was being stored in the handwashing sink on the service lines handwashing sinks shall be used for handwashing only and accessible at all tomes CDI- Container removed during the inspection.

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

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf); Container of clear bleach was found with no label. Poisonous or toxic materials in working containers shall be labeled with their common name. CDI- Container was labeled during the inspection.

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 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C); Wet wiping cloth was being stored on a prep surface cutting board. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core: . Door tracks of see-through unit in market preparation area had crumbs and debris... Walk in cooler and freezer fans have dust buildup and should be cleaned. Flaking holding together 3 compartment sink in the back prep area had growth building up and should be cleaned/replaced. Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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 5-501.113Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113; Core - Lids on several trash/recycling dumpsters were open...Outside trash/recycling dumpsters shall have tight-fitting lids and doors...Keep dumpster lids closed when not in use. Work with strip mall businesses to maintain dumpsters covered/closed.

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 issues

notedCode 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C); Wall tile beside the walk in freezer is sagging and coming off of the wall. Two floor tiles are damaged/missing in this area as well. Physical facilities shall be kept 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 problems

Official record from Wake County Environmental Services, Dec 18, 2025 · Original Source

1 - Inspection

Jun 14, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode 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 - On shelves; many styrofoam meat trays were soiled but being stored as clean...Single service disposable food/beverage containers shall be protected from contamination and stored where they are not exposed to splash and other contamination...Discard soiled trays; and store them where they cannot be splashed/contaminated OR store them in their original plastic bags.

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

criticalCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); A few potentially hazardous food items were above 41F (around 44F) in the display case (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. VR- PIC is calling for the cooler to be adjusted. EHS returning on 6/16 to ensure food is holding at 41F or below.

In plain English

More about food kept at an unsafe temperature

minorCode 2-303.11 Prohibition - Jewelry (C)Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 Prohibition - Jewelry (C); Employee observed preparing food while wearing a watch on their wrist. Other than a plain wedding band; employees may not wear jewelry on their wrists or fingers while preparing food.

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

minorCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C); Wet wiping cloths were found being stored on prep tables. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.

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

minorCode 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (C); Utensils were being stored inside of food containers with their handles directly touching the food. If utensils are stored inside of food containers; they shall have handles that are stored above the food in order to prevent potential 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

minorCode 4-501.11 Good Repair and Proper Adjustment - Equipment (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C); Display cooler exterior and interior is chipping/peeling. Equipment shall be maintained in a state of good repair. This is a separate area that was noted last 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, Jun 14, 2025 · Original Source

1 - Inspection

Mar 21, 2024

Score 94.5

Official score: 94.5 · Understand this area’s scale

10 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority - In see-thru refrigerated cases; cooked crab legs were stored next to raw fish fillets; and raw chicken was stored next to raw beef...Foods shall be stored according to final cooking temperatures and to prevent cross-contamination...CDI by properly storing foods.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

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 - In open refrigerated display; some packages of raw ground beef were 43-44F (ground this morning and not chilled sufficiently prior to putting in display cases)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by placing packages of ground beef back in walk-in cooler/freezer to cool down. NOTE: Remember--after preparation; meat and poultry must be cooled to 41F or less BEFORE placing in open refrigerated displays.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation - A few open packages of deli meat chubs had no dates (opened yesterday)...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates (date opened; use by date or both)...CDI by placing dates on meats.

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

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation - Spray bottle labeled "sanitizer" had bright yellow liquid in it...Working containers of sanitizers and cleaners shall be labeled with common name of product inside...CDI by discarding bottle with yellow liquid.

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

minorCode 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

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

minorCode 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core - Large cutting boards in market have many knife cuts and dark stains...Cutting boards that are scratched and scored shall be resurfaced or replaced if they cannot be effectively cleaned and sanitized...Resurface or replace damaged cutting boards.; 4-501.11; Core - Some walk-in cooler shelves and wire push cart are rusty...Food service equipment shall be kept in good repair...Replace shelves with approved ANSI/NSF shelving.

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

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation - No sanitizer test strips were available to check concentration of chlorine bleach sanitizer...A test kit or other device to accurately measure sanitizing solutions shall be provided...Provide required chlorine sanitizer test kits. Proper chlorine sanitizer concentration is 50-200 ppm...Not corrected 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

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core - Observed plastic wrap stations; undersides of shelves; door surfaces and tracks of sliding doors on see-thru refrigerated unit; dunnage racks; interiors of refrigerated see-thru display cases; black push carts; blue knife holder; band saw exteriors/crevices; cracks in front ledges of open refrigerated display units...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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

minorCode 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111; Core - Trash dumpster had one damaged top lid; and the other lid was broken off...Trash/recycling dumpsters shall be kept in good repair...Replace damaged dumpster with one that has intact and attached lids.

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 issues

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - Walls had small holes in them (including back store mop sink); and some wall/corner surfaces were damaged...Physical facilities shall be kept in good repair...Seal wall holes and repair damaged walls. ; 6-501.12; Core - Mop sink/can wash walls at back of store had mildew/black build-up. Walk-in freezer floor was soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.

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 21, 2024 · Original Source

1 - Inspection

Dec 20, 2023

Score 94

Official score: 94 · Understand this area’s scale

8 recorded violations

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core - Observed plastic wrap stations; door surfaces and tracks of sliding doors on see-thru refrigerated unit; black push carts...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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

minorCode 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111; Core - One dumpster had missing top lid...Trash/recycling dumpsters shall be kept in good repair...Replace damaged dumpster with one that has intact and attached lids.

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 issues

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - Walls had small holes in them; and some wall/corner surfaces were damaged. Three market light shields were cracked...Physical facilities shall be kept in good repair...Seal wall holes; repair damaged walls; and replace damaged light shields.; 6-501.12; Core - Mop sink/can wash walls at back of store had mildew/black build-up. Walk-in cooler and freezer floors were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.

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

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority - In see-thru refrigerated cases; cooked seafood mix was stored right next to raw shrimp and raw chicken stored next to raw beef and pork (chicken touching pork in a few areas). In walk-in cooler; raw shell eggs were stored above packages of cheese sold in meat market area...Foods shall be stored according to final cooking temperatures and to prevent cross-contamination...CDI by properly storing foods.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation - Several sheet pans with food debris on them were under food prep table (stored as clean?); and one soiled metal spatula was stored in knife holder...Food contact surfaces shall be clean to sight and touch...CDI by placing these items at utensil washing area.; 4-501.114; Priority - DDBSA (lactic acid based) sanitizer (Sink and Surface sanitizer and Cleaner) used at 3-comp sink was less than 170 ppm (must be 272-700 ppm); and pans were immersed in it after actively washing and rinsing...An approved food contact sanitizer at proper concentration shall be used to sanitize utensils and equipment...CDI by using bleach-water sanitizer at proper concentration to sanitize utensils/pans.

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

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 - In open refrigerated display; many packages of mainly chicken were above 41F (some as high as 45-46F) (some were stacked too high)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by placing packages of meat/chicken back in walk-in cooler/freezer to cool down. NOTE: Remember--after preparation; meat and poultry must be cooled to 41F or less BEFORE placing in open refrigerated displays.

In plain English

More about food kept at an unsafe temperature

minorCode 2-303.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11; Core - Several market employees were wearing bracelets and watches on wrists and rings (other than a plain ring) on their hands...Except for a plain ring; while preparing food; food employees shall not wear jewelry on their arms and hands...Instruct workers to remove all jewelry on hands and arms before starting work (except for a plain ring).

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

minorCode 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

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, Dec 20, 2023 · Original Source