Restaurant · Wake County, NC

Lady Justice Cafe

Name: Lady Justice Cafe
Address: 901 Corporate Center Dr, Wake County, NC

901 Corporate Center Dr

Last inspected May 14, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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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

7 inspections

1 - Inspection

May 14, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode 3-302.11 (A)(4) Except when the food is being cooledOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(4) Except when the food is being cooled; store food in packages; covered containers; or wrappings. Few food items without protective coverings inside reach-in units.

In plain English

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

More about other finding

notedCode —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): Gasket torn on two door reach-in coolers. Repeat. Please have gaskets repaired. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. White cutting board on flip-top cooler with a deep scratches on the prep surface.

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 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues: Exterior and interior surfaces of equipment are in need of detailed cleaning. Gaskets on reach-in doors with dark build up. Food debris observed inside reach-in units; few large chunks of ice on the floor inside walk-in freezer under condenser unit. Ice build-up inside white chest freezer. Cleaning needed on surfaces of grill equipment and black splash. Repeat.

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 14, 2026 · Original Source

1 - Inspection

Nov 10, 2025

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode —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): Gaskets torn on two door reach-in coolers. Repeat. Please have gaskets repaired.

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 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues: Exterior and interior surfaces of equipment are in need of detailed cleaning. Gaskets on reach-in doors with dark build up. Food debris observed inside reach-in units; few chunks of ice on the floor inside walk-in freezer under condenser unit. Ice build-up inside white chest freezer. Repeat.

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, Nov 10, 2025 · Original Source

1 - Inspection

Jul 10, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing (Pf): Large ball of steel wool stored inside handwashing sink basin near grill line. CDI: Steel wool removed.

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 cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cooked peppers; onions; and chicken attempting to cool inside reach-in cold drawers holding at 51F. CDI: Foods moved to alternate cooler to rapidly cool. Work order placed for this 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 —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): Gaskets torn on two door reach-in coolers.

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 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues: Exterior and interior surfaces of equipment are in need of detailed cleaning. Gaskets on reach-in doors with dark build up. Food debris observed inside reach-in units; large chunks of ice on the floor inside walk-in freezer under condenser unit. Exterior surfaces of fryers need to be cleaned.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Tile flooring is in need of cleaning around equipment areas. Maintain physical facilities 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, Jul 10, 2025 · Original Source

1 - Inspection

Feb 12, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleanedCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 (C ) 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; (P): Meat slicer with visible food debris left from the previous days use. CDI: Slicer disassembled to be cleaned.

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 —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Bucket of wiping clothes soaking without any testable sanitizer. CDI: Bucket and contents emptied.

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 —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): Gasket has fallen off the door of the large white chest freezer. Please have this replaced/repaired.

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 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues: Exterior and interior surfaces of equipment are in need of detailed cleaning. Food debris observed inside reach-in units; large chunks of ice and food debris on the floor inside walk-in freezer.

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 12, 2025 · Original Source

1 - Inspection

Oct 24, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Tile flooring is in need of cleaning. Maintain physical facilities clean. CDI: PIC is in the process of cleaning.

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 4-602.12Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.12; Core; Flat-top Grill and grates on adjacent grill are heavily soiled; caked with burnt/crusty build-up. Food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Please have equipment thoroughly cleaned.

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 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

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 24, 2024 · Original Source

1 - Inspection

Jan 19, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

criticalCode 3-304.11Other

Official wording

Food separated & protected

Inspector’s notes

3-304.11; Priority; Black Plastic Pan in the refrigerated Drawer on the left is not clean with Cheese stored directly in contact with it. Typically this large flat pan holds mostly packaged cheese. If the pan is a food-contact surface; it must be clean and sanitized. Remove pan for cleaning and sanitizing. Only allow food to touch clean and sanitized surfaces. discussed today

In plain English

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

More about other finding

minorCode 4-602.12Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.12; Core; Flat Top Grill and grates on the other grill are heavily soiled; caked with crusty build-up. The Food-Contact Surfaces of cooking and baking equipment shall be cleaned at least every 24 hours.

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)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Cheese in the left refrigerated drawer under the grill is not 41F as required. Operator says it is because the cheese was left out and is cooling back down. Monitor food temperature and assure this refrigerated drawer effectively holds food at 41F and colder as required.

In plain English

More about food kept at an unsafe temperature

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; Remove unclean build-up accumulated at the can opener mount on the table. Effective and regular cleaning of the table is needed.

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; Floor is heavily soiled. Thorough cleaning is needed. Maintain physical facilities clean. . . Floor drain under the ware washing sink overflows and liquid spreads across the floor. Drain needs to be cleared; unclogged.

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 19, 2024 · Original Source

1 - Inspection

Oct 18, 2023

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

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; Equipment is not clean. Extensive cleaning is needed throughout.

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; Floor is not clean. Cleaning is needed in dorrway and near equipment. Maintain physical facilities 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 18, 2023 · Original Source