Restaurant · Wake County, NC

Jara Cafe

Name: Jara Cafe
Address: 8300 Health Park Rd, Wake County, NC

8300 Health Park Rd

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

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Score 97.5

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

1 - Inspection

Feb 16, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority foundation; The back handwashing sink next to the metal shelves is missing hand soap. Each handwashing sink/group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI - New soap added to sink. Repeat.

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 cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; A couple containers of cooked food in the top section of the prep cooler were holding above 41F; see temperature table. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods above 45F; lid closed on prep cooler to allow for temperature to decrease. Significant improvement from previous health inspection. Do not double-stack containers of food. Repeat.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; A container of precooked sausage patties had a prep date label of 2/08; making them over 7 days old. A refrigerated; ready-to-eat; TCS food either prepared in the establishment or opened from a package from a food processing plant shall be discarded if it: Exceeds the temperature and time combination specified in the NC Food Code (7 days from date of prep/opening with shall be counted as day 1); Is in a container or package that does not bear a date or day; Is inappropriately marked with a date or day that exceeds a temperature and time combination specified in the NC Food Code. CDI - PIC voluntarily discarded out-of-date food.

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 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Observed a bucket of sanitizer solution stored next to containers of food on a lower shelf. Poisonous/toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles by: separating the poisonous/toxic materials by spacing or partitioning; and locating the poisonous/toxic materials in an area that is not above the listed items. CDI - Rearranged lower shelf to prevent contamination.

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 16, 2026 · Original Source

1 - Inspection

May 9, 2025

Score 96

Official score: 96 · Understand this area’s scale

5 recorded violations

notedCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority foundation; The handwashing sink next to storage shelving did not have hand soap. Each handwashing sink /group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI - New soap provided at sink. 6-301.12; Priority foundation; The handwashing sink next to storage shelving was missing paper towels. Each handwashing sink /group of 2 adjacent 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 were added to the handwashing 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

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; The chlorine sanitizer solution at the 3-compartment sink was tested to be around 10ppm; less than the minimum required. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions; and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm not to exceed 200ppm. CDI - More chlorine sanitizer was added and solution tested again; new solution had a concentration within range.

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)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; All the TCS foods stored in the glass case cooler and a few foods in the top section of one of the prep coolers were holding above 41F; see temperature table. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded potatoes; lid closed on prep cooler to allow foods to cool and foods in glass case cooler had been placed in the unit only a few hours ago and were moved into the freezer for rapid cooling. Do not store any foods in the glass case cooler until temperature problem is fixed. Repeat.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Observed a couple; open bags of nuts and dried cranberries stored on the bottom shelf of a prep table. Food shall be protected from contamination by storing the food: in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Close bags to prevent potential contamination.

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 contamination

notedCode 6-501.110Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110; Core; Observed employee's food stored among food intended for the food establishment. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. CDI - Employee food moved to a different location.

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

Official record from Wake County Environmental Services, May 9, 2025 · Original Source

1 - Inspection

Jul 9, 2024

Score 94

Official score: 94 · Understand this area’s scale

7 recorded violations

criticalCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Observed manager crack raw shell eggs then change tasks to grab RTE cheese and handle RTE croissants with contaminated gloves from the grill. Hands shall be washed: After handling soiled equipment or utensils; During food preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands. Manager washed hands.

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

Food in good condition; safe & unadulterated

Inspector’s notes

3-101.11; Priority; Observed fuzzy microbial growth on cooked pasta and spoilage on raw apples inside tall reach in. . Food shall be safe; unadulterated; and honestly presented- item discarded.

In plain English

More about food not protected from contamination

criticalCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Observed greasy knives; dried food residue on food dicer; potato slicer and mulituse utensils stored as clean above prep table. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.; 4-602.11; Priority; Observed black residue inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.

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; Observed milk; almond milk; half and half; cut tomato; cut lettuce; raw bacon; swiss cheese ect... holding above 41F. Item discarded. TCS foods shall be held at 41F or below. Ambient air inside cooler holding milk 45F. Manager turned down unit. EHS will return to check this unit. Observed one makeline in the kitchen ambient air temp 68F. Manager called maintenance for service repair. EHS sent time holding document for this unit until repairs are complete. Items in this unit can be held for 4 hours then must be discarded. Record time on each product.

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 date marks missing for cooked chicken; cooked potatoes; and open package of feta cheese. Items discarded. Food shall be discarded if it: (1) Exceeds the temperature and time combination; 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.

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 500F in spray bottle and bucket. Observed Dark blue color indicated on test papers. Quat sanitizer shall register 200-400PPM. Solution Diluted 200PPM.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Observed an accumulation of water on the bottom shelf of one tall reach in unit due to a leak. Physical facilities shall be maintained 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 problems

Official record from Wake County Environmental Services, Jul 9, 2024 · Original Source

1 - Inspection

Jan 4, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; The person in charge is not a certified food protection manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Ensure the person that is left in charge is a certified food protection manager. CDI- Emailed PIC a website link of current accredited CFPM classes.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

minorCode 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Clean utensils above the prep table were stored in containers that had collected debris. Cleaned equipment and utensils shall be stored in a clean; dry location. Ensure containers holding these utensils are switched out frequently.

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 4-903.11(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; Box of single-service to-go cups were stored directly on the floor under the drainboard of the prep sink in the kitchen. Single-service and single-use articles shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Ensure these items are stored off of the floor. ; 4-502.13; Core; Container labeled as "mild Salsa" was used to store Zaatar and olive oil. A jar that previously contained pickles was being used to store another ingredient. Single-service and single-use articles may not be reused. Do not reuse these containers. Use multi-use food grade containers for this purpose.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Cleaning needed on shelving that is mounted above prep coolers and prep tables in the kitchen. Cleaning is needed in the reach-in cooler to remove the minor water accumulation. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to these areas.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Sanitizer basin of three compartment sink is leaking water when solution is drained. A plumbing system shall be maintained in good repair. Repair this leak.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

minorCode 6-501.110Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110; Core; Employee coat and handbag found stored hanging off of dry storage shelving across from the reach-in freezer. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Ensure personal items are stored in the office.

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

Official record from Wake County Environmental Services, Jan 4, 2024 · Original Source