Restaurant · Wake County, NC

Kung Fu Tea

Name: Kung Fu Tea
Address: 10251 Little Brier Creek Ln, Wake County, NC

10251 Little Brier Creek Ln

Last inspected Jul 21, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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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

3 inspections

1 - Inspection

Jul 21, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Ice machine baffle soiled with accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Opened containers of whole milk and oat milk observed with no date marks or labels to indicate when opened. PIC (Person In Charge) stated they were opened yesterday. Once opened; potentially hazardous foods shall be date marked with the day of opening counting as Day 1. Potentially hazardous foods shall be held for a total of 7 days (Prep/open date + 6 days = 7 days total). CDI - Foods date marked.

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 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; Bottom interior of the reach-in freezer soiled with food and debris. Surfaces of equipment shall be kept free of an accumulation of dirt; food 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, Jul 21, 2026 · Original Source

1 - Inspection

Apr 10, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Opened containers of whole milk and heavy whipping cream observed with no date marks or labels to indicate when opened. PIC (Person In Charge) stated they were opened yesterday. Additionally; prepared corn (canned by an approved supplier; opened at facility; and placed in a portioned container for service) observed with no date marks or labels and prepared yesterday according to PIC. Since these are heat-treated pasteurized foods; they are considered potentially hazardous and require date marking. Once opened; potentially hazardous foods shall be date marked with the day of opening counting as Day 1. Potentially hazardous foods shall be held for a total of 7 days (Prep/open date + 6 days = 7 days total). CDI - Foods date marked.

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 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation; Facility is preparing ramen; and an egg is served with the ramen in its raw form for the customer to cook/add to their ramen. Eggs are raw and are not pasteurized; so a Consumer Advisory is required. Per the ramen bar menu "Step 3: *Break eggs into the bowl AFTER water starts boiling." A Consumer Advisory is required to have two parts: reminder and disclosure. The disclosure shall designate the items that are served raw or undercooked or contains raw or undercooked ingredients. The disclosure (asterisk) is correct and in compliance.The reminder shall include asterisking the food to a footnote that states "Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness". CDI - Education provided to PIC; and PIC to update the ramen bar menu by adding a reminder.

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

Official record from Wake County Environmental Services, Apr 10, 2026 · Original Source

1 - Inspection