Restaurant · Wake County, NC

Jersey Mike's #3127

Name: Jersey Mike's #3127
Address: 280 Meeting St, Wake County, NC

280 Meeting St

Last inspected Jul 2, 2026 · View Map ↗ · Compare ↗

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Score 94.5

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

The full inspection history

6 inspections

1 - Inspection

Jul 2, 2026

Score 94.5

Official score: 94.5 · Understand this area’s scale

6 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) Manager on sight shall be an ANSI certified food protection manager. Check Wake.gov for available class options.

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

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Hand Drying Provision (Pf) No paper towels are available at the handwashing sink in the front where sandwich are made and raw steak and raw chicken is being cooked. Keep handwashing sink supplied with towels. Paper towels were added to the dispenser during 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

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Food Preparation Sink is not clean. There is unclean film coating interior sink basin. Effective cleaning with detergent is needed after each use. Sink cleaned upon request. After cleaning and rinsing; apply sanitizer and allow it to air-dry. . . Assure the table is effectively cleaned & sanitized also.

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 4-203.11 Temperature Measuring DevicesEquipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.11 Temperature Measuring Devices; Food - Accuracy (Pf) Thermometer for checking final cook temperature is not accurate for either the raw chicken or the raw steak. These foods shall be cooked to safe temperature (155F for steak and 165F for chicken). Thermometer shall be available and used. The chicken is clumping and those clumps are resistant to meeting the 165F requirement today. Assure employees use an accurate thermometer. Request was made to the manager to order an additional digital thermometer during today's inspection.

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

notedCode 3-305.11 Food Storage-Preventing Contamination from the Premises - Pans of lettuce stored in the low portion of the display refrigerator are stored in water or pooled liquid. Drain appears clogged. FOOD shall be protected from contamination by storing the pans of lettuce: In a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage-Preventing Contamination from the Premises - Pans of lettuce stored in the low portion of the display refrigerator are stored in water or pooled liquid. Drain appears clogged. FOOD shall be protected from contamination by storing the pans of lettuce: In a clean; dry location; where it is not exposed to splash or other 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 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; Dumpster area requires additional improvement. There are loose trash items and grease on the ground. Dumpster doors are open. Clean the dumpster pad. Eliminate trash and domestic items and waste from the dumpster enclosure (door on the ground?). Please contact the landlord for intervention since the dumpster enclosure needs to be cleared and cleaned with the dumpster gone. Have the dumpster replaced with a clean dumpster since this one is heavily soiled.

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, Jul 2, 2026 · Original Source

1 - Inspection

Dec 2, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

3 recorded violations

notedCode —Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(C ) Cups near the register are unwrapped and exposed to customers. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Plexi glass shield or cup sleeves are appropriate.

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

notedCode —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Pepsi machine needs cleaning. Use a cleaning brush to remove build-up from splash surfaces. Clean the ice shoot to remove microbial growth.

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 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; Dumpster area is not maintained. There are many loose items on the ground. Nothing appears specific to this establishment. Dumpster doors are open. Clean the dumpster pad. Eliminate trash and domestic items and waste from the dumpster enclosure. Please contact the landlord for intervention since the dumpster enclosure needs to be cleared and cleaned with the dumpster gone.

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, Dec 2, 2025 · Original Source

1 - Inspection

May 27, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) ServSafe certificates are not available. Maintain copies of manager certifications for verification.

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

notedCode 4-602.13 Nonfood Contact Surfaces (C) Overhead Vents inside the walk in cooler are very dusty. Cleaning needed inside the walk in cooler around fansCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Overhead Vents inside the walk in cooler are very dusty. Cleaning needed inside the walk in cooler around fans; etc.

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 27, 2025 · Original Source

1 - Inspection

Sep 4, 2024

Score 95

Official score: 95 · Understand this area’s scale

5 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Several containers stacked as clean with sticker and sticker residues on the containers. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Ensure items are cleaned completely before stacking as clean. Items moved to three compartment sink to be cleaned. ; 4-602.11; Core; Ice chute and soda nozzles on soda machine in dining room soiled with black and pink residue. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers and beverage tubes shall be cleaned at a frequency necessary to prevent buildup of soils or residues. Employee removed soda nozzles during inspection to clean. Clean these more frequently.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Tuna salad in deli case dated 8/26 and several items dated 8/31 including tomatoes and lettuce in walk-in cooler but were prepared today according to manager and employee. Lettuce and tomatoes are sliced every other day; or daily. Food shall be discarded if it exceeds the time and temperature requirements. Prepared items shall be held for 7 days. Lids on tomatoes and lettuce are from older container of lettuce and lids not changed. Lids removed during inspection. Ensure the date marking are correct with when it was prepared or should be discarded. Tuna salad made on Monday and lid changed with new date added. Do not re-use lids for new food. Containers and the lids should be washed; rinsed and sanitized.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Three compartment sink basins and drainboards; and back splash and sprayer soiled with food residue buildup. Warewashing equipment; the compartments of sinks; drainboards and other receptacles used for washing and rinsing equipment and raw foods shall be cleaned at a frequency necessary to prevent recontamination. Employee began cleaning sink during inspection. Clean sinks before and after use.

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; Floors of walk-in cooler; sides of equipment; flip top lid in front area; track on deli cooler and vents in walk-in cooler soiled with food debris and residue buildup. Nonfood-contact surfaces shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Walls in back of facility; especially around prep sink and three compartment sink soiled with food splatter and residue buildup. Drains throughout soiled with black buildup. Floors under equipment have residues and needs to be cleaned. Physical facilities; floors; walls and ceilings shall 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 problems

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

1 - Inspection

Feb 16, 2024

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Food Preparation Sink is not clean. There is unclean film coating sink basin and build~up on the faucet. Effective cleaning with detergent is needed after each use. Sink cleaned upon request.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Walk~in cooler is heavily soiled with black growth on shelves and supports. Extensive cleaning of the walk~in cooler; sandwich/grill refrigerator and glass display refrigerator is needed. Maintain food storage areas clean.

In plain English

More about food not protected from contamination

minorCode 4-502.11(A) and (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-502.11(A) and (C); Core; Discard broken plastic covers like the one in use on the shredded lettuce. Two discarded today upon request.

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; Overhead vents inside the walk~in cooler are dusty. Walls inside the walk~in are soiled. Maintain equipment 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

minorCode 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; Dumpster area is not maintained. There are many bags of trash and loose items on the ground. Two bags of garbage on the ground have Jersey Mikes branded cups inside. Dumpster is open. Have dumpster replaced with a clean dumpster. Close dumpster lids and doors. Clean the dumpster pad. Eliminate trash and recycling (mattress) from the dumpster enclosure.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Inverted beverage crates are stored under the front counter for sanitizer buckets. Floor is not clean underneath. Maintain floor clean under and around equipment and stored items.

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 16, 2024 · Original Source

1 - Inspection

Oct 4, 2023

Score 97

Official score: 97 · Understand this area’s scale

3 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; Present manager Kevin is not an ANSI certified manager. Recertification is needed. Discussed an option for class today

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

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; Glass Display Refrigerator is not holding food at 41F as required. Unit has visible ice accumulated on coils inside in the top; ice coating interior cooling components low in the unit; and a line of frosty ice along front corner. Tuna Salad 44.5F (on day 6); Ham 43F; PepperMeat 42.5F; Swiss Cheese 46F; Salami 45F; capicola 43.8F. Meats; Cheeses and tuna salad shall be maintained at 41F and colder. Bulk meats and bulk cheeses were removed from the glass display refrigerator and taken to the walk-in cooler. Refrigerator will be unplugged; defrosted and re-adjusted tonight. Tuna Salad on day 6 of date marking was discarded and replaced with a small quantity of fresh. . . Cheese Slices 43.5F held in the top of the grill side refrigerator. Refrigerator needs to be adjusted to maintain food at 41F and colder. Cheese will be discarded within 4 more hours.

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

minorCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; 3-compartment ware washing sink is not clean. Black mat has unclean build-up. Drainboard is not clean and sanitizing compartment of the sink has a slimy build-up. Clean the sink daily with detergent. Fill sanitizer into a clean sink basin. Mat was placed in soapy water to soak

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, Oct 4, 2023 · Original Source