Mobile Food · Wake County, NC

La Farm Bread Truck (Wcid #442)

Name: La Farm Bread Truck (Wcid #442)
Address: 1900 N. Broad Street, Wake County, NC

1900 N. Broad Street

Last inspected Mar 5, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 99.5

Get the next inspection, free.

We'll email you when La Farm Bread Truck (Wcid #442) has a new health inspection. No spam, one-click unsubscribe.

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

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

The full inspection history

3 inspections

1 - Inspection

Mar 5, 2026

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

notedCode 4-601.11(C )Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ); The backside of the monitor over the magnetic strip where clean utensils are stored has a buildup of dust. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean the monitor 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

Official record from Wake County Environmental Services, Mar 5, 2026 · Original Source

1 - Inspection

Jul 11, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Sliced tomatoes temped at 45F. Maintain TCS foods in cold holding at 41F or less. Tomatoes will be used or discarded within 4 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

notedCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Chlorine based sanitizer was in use; but test strips were for quat.ammonia. Provide a test kit that accurately measures sanitizer concentrations. CDI - Santizer was discarded and quat.ammonia sanitizer was made; tested between 200-400 ppm.

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 11, 2025 · Original Source

1 - Inspection