Restaurant · Wake County, NC

Jersey Mike's #3149

Name: Jersey Mike's #3149
Address: 3201-139 Edwards Mill Rd, Wake County, NC

3201-139 Edwards Mill Rd

Last inspected Jul 15, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 97.5

Get the next inspection, free.

We'll email you when Jersey Mike's #3149 has a new health inspection. No spam, one-click unsubscribe.

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

Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Jul 15, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

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); Potentially hazardous food items (deli ham/turkey) in the display cooler were holding at 44-45F and cut lettuce/tomatoes at the bottom of the cooler was at 48F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Lettuce /tomatoes were taken to walk-in cooler. Deli meats were moved to bottom shelf able to maintain 41F or below. VR-EHS returning on 5/7 to ensure all food is holding at 41F or below in the display cooler.

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 Observation: Tongs being used to handle raw beef/chicken being stored on oven handles between use exposed to cross contaminationEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: Tongs being used to handle raw beef/chicken being stored on oven handles between use exposed to cross contamination; CDI: Tongs were moved to clean location between use in food bin. 3-304.12 In-Use Utensils; Between-Use Storage (C) During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container; (B) In nonTCS FOOD with their handles above the top of the FOOD within containers that can be closed; such as bins of dry goods; (C) On a clean; sanitized surface; (E) In a clean; protected location if the UTENSILS; such as ice scoops; are used only with a nonTCS FOOD; or (F) In a container of water if the water is maintained at a temperature of at least 135F

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 Observation: The cups on consumer self service display are not dispensed to prevent hand contact of the lip of the cup when retrieved from the stacked cups. 4-904.11 Kitchenware and Tableware - Preventing Contamination (C) (A)SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handledEquipment and utensils

Official wording

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

Inspector’s notes

Observation: The cups on consumer self service display are not dispensed to prevent hand contact of the lip of the cup when retrieved from the stacked cups. 4-904.11 Kitchenware and Tableware - Preventing Contamination (C) (A)SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled; displayed; and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (C) Except as specified under par. (B) of this section; SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.

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 Observation:Ceiling tiles in the dining room are water stained/poor repair. Observation: Floors areas throughout and under equipment uncleanCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation:Ceiling tiles in the dining room are water stained/poor repair. Observation: Floors areas throughout and under equipment unclean; accumulated with debris. Ventilation intake covers on ceiling in hallway unclean. Cove base tile has visible buildup. Increase cleaning frequency in these areas. **REPEAT** 6-501.12 Cleaning; Frequency and Restrictions (C) (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Observation: Grout is missing form between tiles disallowing for elimination of debris buildup in floor. Regrouting is needed and modification of cleaning process to remove debris/food particles between tiles. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents 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 15, 2026 · Original Source

1 - Inspection

Aug 26, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

minorCode Observation: The rear door entrance is not sealed when door is closed. Consider wearterstripping to ensure door is sealed when closed and prevent entrance of pests. 6-202.15 Outer OpeningsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: The rear door entrance is not sealed when door is closed. Consider wearterstripping to ensure door is sealed when closed and prevent entrance of pests. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.

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 Observation: Boxes of tomatoes stored under handsink in hall. CDI: Boxe of tomatoes removed from this area and restacked from delivery. 3-305.12 Food StorageContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

Observation: Boxes of tomatoes stored under handsink in hall. CDI: Boxe of tomatoes removed from this area and restacked from delivery. 3-305.12 Food Storage; Prohibited Areas (C) FOOD may not be stored: (A) In locker rooms; (B) In toilet rooms; (C) In dressing rooms; (D) In garbage rooms; (E) In mechanical rooms; (F) Under sewer lines that are not shielded to intercept potential drips; (G) Under leaking water lines; including leaking automatic fire sprinkler heads; or under lines on which water has condensed; (H) Under open stairwells; or (I) Under other sources of 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 Observation: In use wet wiping clothes were stored on screws protruding form the countertop ledge. Discontinue this processCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: In use wet wiping clothes were stored on screws protruding form the countertop ledge. Discontinue this process; store in sue wiping clothes used for wiping slocer and other food production areas in sanitizer between use to rpeven microbial growth. **REPEAT** CDI: WIping clothes removed from screws on counter and placed in a quat sanitizer bucket. (200PPM) 3-304.14 Wiping Cloths; Use Limitations (C) (B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.

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 Observation: Observation: Floors areas throughout and under equipment uncleanCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Observation: Floors areas throughout and under equipment unclean; accumulated with debris. Ventilation intake covers on ceiling in hallway unclean. Cove base tile has visible buildup. Increase cleaning frequency in these areas. **REPEAT** 6-501.12 Cleaning; Frequency and Restrictions (C) (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Observation: Grout is missing form between tiles disallowing for elimination of debris buildup in floor. Regrouting is needed and modification of cleaning process to remove debris/food particles between tiles. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents 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, Aug 26, 2025 · Original Source

1 - Inspection

Mar 5, 2025

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

criticalCode 2-201.11 (A)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-201.11 (A); B); (C); and (E) Responsibility of Permit Holder; Person in Charge and Conditional Employees (P); PIC could not locate employee health information with the top foodborne illnesses; their symptoms; and when employees must be excluded or restricted from work after experiencing these symptoms. Employees shall be informed of this information. CDI- Employee health policy provided.

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 4-602.11 (C )Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 (C ); When asked; PIC stated that the slicer is completely cleaned once a day. Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; throughout the day at least every 4 hours; unless otherwise indicated in the Food Code. CDI- Employees were educated during the 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

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); Potentially hazardous food items in the display cooler were holding at 44-45F and cut lettuce at the bottom of the cooler was at 50F. Cut tomatoes on prep table were at 50F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Lettuce was voluntarily discarded; tomatoes were taken to walk-in cooler to cool before a 4 hour period elapsed. VR-EHS returning on 5/7 to ensure all food is holding at 41F or below in the display cooler.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wet wiping cloth was found being stored in a pre table throughout the inspection. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration (200-400ppm for quat).

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 4-903.11 (A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Food containers were Found being stacked closely together while wet. After being cleaned; equipment or utensils shall be stored in a self draining position that allows air drying.

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 shelving is rusting and the cooler is not currently capable of holding food at 41F or below. Equipment shall be maintained in good repair and properly adjusted.

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 5, 2025 · Original Source

1 - Inspection

Sep 13, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

majorCode 4-302.12Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12; Priority Foundation; PIC could not locate a functional food temperature measuring device. No thermometers were functional. A food temperature measuring device accurate to +/- 2F shall be provided and accessible. EHS returning on 9/20 to ensure a thermometer has been provided.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Quat sanitizer bucket holding wet wiping cloths was less than 200ppm. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration (200-400ppm for quat).

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Sink in the back room is completely removed/split from caulking. Equipment shall be maintained in a state of good repair. Re-caulk the sink to the wall.

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 5-501.17Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17; Core; Unisex resatroom did not have a covered receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Provide covered receptacle in restroom.

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 13, 2024 · Original Source

1 - Inspection

Apr 23, 2024

Score 97

Official score: 97 · Understand this area’s scale

7 recorded violations

criticalCode 2-201.11Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-201.11; Priority; Employees could not locate employee health information that entailed the top foodborne illnesses; their symptoms; and when employees should stay home from work while feeling ill. Employees shall be informed and have access this employee health information. CDI- Employee health policy was provided.

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 2-301.12Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.12; Core; Employee properly washed hands; but then turned the handwashing sink off with bare hands after finishing the procedure. After washing hands; employees shall use a barrier (such as paper towels) to prevent re-contamination of the 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

Thermometers provided & accurate

Inspector’s notes

4-302.12; Priority Foundation; No food thermometers in the establishment were functioning. Food thermometers accurate +/- 2F shall be provided and used. CDI- Thermometer was obtained from third party during the 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

minorCode 2-303.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11; Core; Employee was observed cooking food while wearing wrist jewelry. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Throughout the duration of the inspection; wet wiping cloth was being stored on a prep surface. 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 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 cups was found being stored on the floor. Single service items and utensils shall be stored at least 6 inches above the floor.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Significant dust buildup on wired shelving above active food prep on prep line. 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

Official record from Wake County Environmental Services, Apr 23, 2024 · Original Source

1 - Inspection

Oct 20, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Back handwashing sink near prep sink area did not have a supply of hand towels. All hand sinks shall be provided with paper towels at all times. CDI: Paper towels replaced.

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; Priority Foundation; Container of cooked mushrooms and tuna salad inside walk-in cooler without date markings. TCS foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded. CDI: Date markings added.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Significant accumulation of food debris inside reach-in cooler units. Grease build-up on ceiling sprinklers and hood vent system. Non-food contact surfaces shall be maintained 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 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core; Drain plug missing from shared facility dumpster. Drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place.

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; Cleaning needed on the floors inside walk-in cooler; kitchen; and storage cabinets under drink machine. Facility shall be maintained 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, Oct 20, 2023 · Original Source