Restaurant · Wake County, NC

Latitude

Name: Latitude
Address: 11 Seaboard Ave, Wake County, NC

11 Seaboard Ave

Last inspected Mar 31, 2026 · View Map ↗ · Compare ↗

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Score 96

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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 31, 2026

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; [Repeat] A few utensils and pans were observed with leftover food debris present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- items were all sent back 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 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; [Repeat] Cut melons on the service line was holding between 41F (bottom) - 50F (top portion). Maintain TCS foods in cold holding at 41F or less. CDI-Melons were voluntarily discarded at the end of breakfast service.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; [Repeat] Several boxes of food observed being stored on the floor of the walk-in cooler and freezer. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. 3-306.11; Priority; Apples behind a sneeze guard observed unwrapped on the breakfast buffet line. Protect food on display using shields; packaging; or other effective means. **Options: 1. Apples that are uncovered and have not been washed: produce signage informing the consumer that the apples will need to be washed prior to consumption. 2. Apples may be placed behind a sneeze guard and wrapped after washing. OR 3. Apples may be placed behind a sneeze guard and tongs are made available for consumers to use. **

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

minorCode 4-202.16 Nonfood-Contact Surfaces (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.16 Nonfood-Contact Surfaces (C); Handles on quite a few utensils observed burned/melted down. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance.

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 31, 2026 · Original Source

1 - Inspection

Sep 19, 2025

Score 96

Official score: 96 · Understand this area’s scale

7 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; The potato dicer; some small plates; a few utensils were observed with leftover food debris present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- items were all sent back 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 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Boiled eggs recently removed from the breakfast buffet line and holding in the walk-in cooler were between 46-48F. Cut melons were also 45F. Maintain TCS foods in cold holding at 41F or less. CDI- eggs were voluntarily discarded by PIC and cut melons were cooled down.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Several TCS foods in the several units of refrigeration and walk-in freezer were observed without dates. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- known dates were 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

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Several boxes of food observed being stored on the floor of the walk-in cooler and freezer. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor.

In plain English

More about food not protected from contamination

notedCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Food employees observed preparing foods without hair restraints. Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.

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

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Test strips were not available for the quaternary ammonium solution being used. Provide a test kit that accurately measures sanitizer concentrations. Verification Required- EC will return by Monday; September 29th to verify that test strips are available or PIC can text a picture of test strips to your inspector; Kendra Wiggins at 984-233-0487.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Ceiling tiles observed missing in several areas throughout the kitchen. 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. A work order has been placed.

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 19, 2025 · Original Source

1 - Inspection

Oct 21, 2024

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 4-501.116 PfCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.116 Pf; No testing device in establishment to test hot water sanitizing dish machine. Concentration of the SANITIZER shall be accurately determined by using a test kit or other device. CDI: PIC ordered testing device prior to REHS departure.

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 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Wet cloths not submerged and sanitizer weak. Hold in-use wiping cloths submerged in properly concentrated sanitizer ( 200-400 for Quat) between uses. CDI: Buckets corrected to 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 4-901.11 (B)Equipment and utensils