Restaurant · Wake County, NC

Le Macaron French Pastries

Name: Le Macaron French Pastries
Address: 8480 Honeycutt Rd, Wake County, NC

8480 Honeycutt Rd

Last inspected Jun 25, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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

The full inspection history

4 inspections

1 - Inspection

Jun 25, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode 5-205.11(A)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11(A); Priority Foundation; The handwashing sink in the food prep area is hard to access due to large double door cooler and the tabletop oven creating a small gap that requires employee to turn sideways to access the handwashing sink; it is difficult to get to the sink without bumping into the oven. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A verification visit will be made no later than Thursday; 7.2.26 to ensure this handwashing sink is easily accessible. 6-301.12; Priority Foundation; Paper towels were not available at either handwashing sink. Individual; disposable towels or a hand-drying device shall be provided at each handwashing sink. Paper towels were put at the handwashing sink in the ordering area.

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 date marking & disposition

Inspector’s notes

3-501.18; Priority; Partially used organic almond milk in the double door prep cooler was a few days past discard. A FOOD requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen); is not labeled; or is marked with a date that exceeds seven days. CDI- Container of almond milk was voluntarily discarded.

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; Core; Several boxes of food are stored on the floor in the walk-in freezer. Food shall be protected from contamination by storing the food in a clean dry location at least 6 inches above the floor. CDI- Boxes were moved to shelving.

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 3-304.14 (B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 (B); Core; Wiping cloths were stored in a container that was too small; so the cloths could not be fully submerged in the sanitizing solution. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in sanitizer and laundered daily. CDI - Cloths were put in separate containers and are now fully submerged in the sanitizing solution.

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, Jun 25, 2026 · Original Source

1 - Inspection

Jul 24, 2025

Score 98

Official score: 98 · Understand this area’s scale

6 recorded violations

notedCode 5-205.11 (A)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A); Priority Foundation; A clean container was stored in the handwashing sink in the prep area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI - PIC removed the container.

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

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Windex was stored with the sealed flavored syrups. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI - The Windex was moved to the chemical storage area.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Damp cloth stored next to the dump sink in the display area. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizing solution at the proper concentration (50-200ppm chlorine). When wiping cloths become wet; they must be stored in sanitizing solution or placed in soiled linen.

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 4-903.11Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11; Core; A container of coffee spoons was stored with the handles in both directions. Utensils should be stored covered or inverted - ensuring the food contact portion is protected from contamination. CDI - Spoons were stored with their handles "up."

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 4-903.11Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11; Core; The small sample spoons are stored with their handles in both directions. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. CDI- The spoons were arranged so that all of the handles are up and the food contact portion is in the container.

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 6-501.18 - Bathrooms are not part of establishmentCleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18 - Bathrooms are not part of establishment; but in another business around the corner. They need cleaning; but are the responsibility of the property management company. **No points will be taken.

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 24, 2025 · Original Source

1 - Inspection

Mar 12, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; The person left in charge is not a certified food protection manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. CDI- Emailed PIC a website link of current accredited CFPM classes.

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 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; Two individual containers of housemade creme brulee found stored in the display case at 61F. Ambient air on lower shelf of unit was reading 39F while the shelf above (where the creme brulee was stored) was reading +54F. TCS foods shall be maintained at 41F or less for cold holding. CDI- Food was voluntarily discarded.

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 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Opened container of half and half and opened container of milk in the reach-in cooler found missing a date mark. These items were opened on Sunday; according to PIC. Refrigerated; ready-to- eat; time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded. The day of preparation shall be counted as Day 1 and must be discarded within 7 days. CDI- Foods were 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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Several boxes of food received last week found stored on the floor in the walk-in freezer. Food shall be protected from contamination by storing the food in a clean dry location at least 6 inches above the floor. CDI- Containers of food were relocated above the floor.

In plain English

More about food not protected from contamination

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Damp cloth observed on splashguard of handwashing sink. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizing solution at the proper concentration (50-200ppm chlorine). When wiping cloths become wet; they must be stored in sanitizing solution or placed in soiled linen.

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 4-205.10Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-205.10; Core; Recently purchased food warmer display is lacking a label that states it is approved for sanitation. Except for toasters; mixers; microwave ovens; water heaters and hoods; food service equipment shall be used according to manufacturer's intended use and be ANSI/NSF certified. Provide paperwork stating that the food warmer display is approved for sanitation or replace with approved equipment.

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 12, 2025 · Original Source

1 - Inspection

Sep 26, 2024

Score 100

Official score: 100 · Understand this area’s scale

1 recorded violation

notedCode 6-301.14Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14; Core; Handwashing sink upon entering makeline lacking handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Printed handwashing sign was provided.

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.