Restaurant · Wake County, NC

Juicekeys

Name: Juicekeys
Address: 5011-B Falls Of Neuse Rd, Wake County, NC

5011-B Falls Of Neuse Rd

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

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Score 99

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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

4 inspections

1 - Inspection

Aug 13, 2026

Score 99

Official score: 99 · Understand this area’s scale

4 recorded violations

notedCode 2-301.12 Cleaning ProcedureHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.12 Cleaning Procedure; Employee was observed washing hands properly; then turning off the handwashing sink with bare hands after the handwashing procedure. After hands are washed; employees shall use a barrier such as paper towels to turn off the sink in order to prevent re contamination of the hands. Employees were educated by EHS.

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

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests; Minor amount of live flies were observed inside of the establishment. The premises shall be maintained free of insects and other pests.

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 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); Utensil with no handle was found being stored inside of a bag of food. If utensils are stored inside of food products; they shall have handles that are clearly 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

notedCode 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); Shelving above one reach in chest freezer and the interior of another reach in chest freezer had soil buildup. 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, Aug 13, 2026 · Original Source

1 - Inspection

Apr 9, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 8-103.12Other

Official wording

Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan

Inspector’s notes

8-103.12; The approved ROP HACCP plan that this establishment is grouped into requires that deli meat is removed from ROP packaging for thawing. Package of thawed deli meat was found with no openings or cuts. Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Deli meat was cut/opened from packaging during the inspection.

In plain English

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

More about other finding

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); Reach-in cooler gaskets are torn and need to be replaced. Equipment shall be maintained in a state of good repair. Full deductions may be taken if this item is repeated 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 problems

notedCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C); Ceiling ventilation cover has dust buildup and should be cleaned. Physical facilities shall be cleaned at a frequency necessary to keep them clean. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C); Tears/damaged observed in the wall at the front of the kitchen. Physical facilities 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

Official record from Wake County Environmental Services, Apr 9, 2026 · Original Source

1 - Inspection

Aug 7, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 2-102.12 (A) Certified Food Protection Manager (C)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C); The person who states they are a certified food protection manager does not have proof of the certification. They state that the HR representative who retains food protection manager certifications is no longer with the company and they no longer have access to the certification. At least one employee at all times shall have proof of food protection manager certification. EHS is granting one inspection with no deductions due to this never having been marked in the past. Moving forward; if proof is not provided; deductions will be taken.

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 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P); Chlorine dishwashing machine was not reading at 50ppm during the inspection. Dishes were inside of the dishwashing machine. Food contact surfaces shall be sanitized with chlorine at 50-200ppm.

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 6-404.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

6-404.11; Dented can was found being stored amongst other food items on shelving. Designate a separate area for items that are not for use and are being held for credit; such as dented cans or recalled products. PIC was educated on this matter and will be removing can.

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 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); Reach-in cooler gaskets are torn and need to be replaced. 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

Official record from Wake County Environmental Services, Aug 7, 2025 · Original Source

1 - Inspection

Jan 5, 2024

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority - Quaternary ammonium sanitizer (QA) used at 3-comp sink was less than 200 ppm when utensils were in the solution...QA sanitizer used shall be 200-400 ppm when sanitizing food utensils/containers...CDI by providing proper concentration sanitizer.

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 4-204-112Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-204-112; Core - A few refrigerators did not have thermometers on interior or exterior...Mechanical refrigerators shall have a thermometer located in warmest part of unit...Place thermometers accurate to plus or minus 3 degrees F in refrigerators. Air temperature shall be 41F or less throughout entire unit.

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 - A few stacks of disposable cups were not protected...Single service disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core - Small Avantco freezer had damaged/torn door gasket; and ice was accumulated inside unit...Food service equipment shall be kept in good repair. Equipment components such as doors and seals shall be kept intact and tight...Replace torn door gasket (remove accumulated ice inside freezer). ; 4-501.12; Core - One cutting board was very stained with many knife cuts...Cutting boards with many scratches and scoring shall be resurfaced or replaced if they cannot be effectively cleaned and sanitized...CDI by discarding cutting board.

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 6-302.11Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-302.11; Priority Foundation - Toilet paper was missing at toilet in one women's bathroom...A supply of toilet tissue shall be available at each toilet...CDI by placing toilet paper at toilet.

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, Jan 5, 2024 · Original Source