Mobile Food · Wake County, NC

Levy's Jerkstand (Wcid #869)

Name: Levy's Jerkstand (Wcid #869)
Address: 2201 S Wilmington St, Wake County, NC

2201 S Wilmington St

Last inspected Mar 20, 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

6 inspections

1 - Inspection

Mar 20, 2026

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)- Noted containers and utensil being stored in the handwashing sink upon arrival. Keep handwashing clear clutter and accessible at all times. CDI- PIC removed noted containers/ utensils.

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 hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) - Chicken wings observed temping between 103-106 F in the hot hold cabinet. Accroding to PIC; noted wings were cooked 2 hours prior to inspection. CDI- Items were reheated to 165 and placed back into hot hold.

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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P)- Noted containers of white rice (2/2) and curry (3/7) were held past their 7 day maximum for date marking. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- Items were incorrectly labeled. Items correctly labeled during inspection.

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 —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) - No available sanitizer solution on food truck. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- PIC had staff purchase bleach solution from nearby gas station to prepare sanitizer solution onsite.

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 20, 2026 · Original Source

2 - Re-Inspection

Oct 15, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

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

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf)- The date marking labels either worn off or missing for working containers of cooked oxtails; jerk chicken and rice in the reach in cooler and chest freezer. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- Noted containers either relabeled or 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 —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 - Labels missing for several spray bottles of degreaser and chemicals. Label working containers of toxic materials such as cleaners and sanitizers.-Pf

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 —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) - No available sanitizer solution on food truck. Hold in-use wiping cloths in properly concentrated sanitizer between uses.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12 Cutting Surfaces (C)- Need to replace or resurface the deeply scratched and discolored cutting board on the make line. Ensure all cutting boards are smooth and easily cleanable.

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 4-602.13 Detail cleaning needed to for equipment surfaces and storage shelves throughtout food truck. Particulary the bottom storage shelvesCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Detail cleaning needed to for equipment surfaces and storage shelves throughtout food truck. Particulary the bottom storage shelves; the interior surfaces ofthe commercial oven and microwave unit. Nonfood Contact Surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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 15, 2025 · Original Source

1 - Inspection

Apr 3, 2025

Score 100

Official score: 100 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from Wake County Environmental Services, Apr 3, 2025 · Original Source

1 - Inspection

Oct 30, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 4-501.11 CoreCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Core; The refrigerator is shut off and is not working. Maintain equipment in good repair.

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 —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 The inside of the oven has build-up. Nonfood Contact Surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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 30, 2024 · Original Source

1 - Inspection

Apr 18, 2024

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

criticalCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 ; Priority; Quaternary ammonium sanitizer is over 400ppm. Quaternary ammonium shall be mixed to the manufacturer's tolerance range(200-400ppm). Sanitizer was remixed to the correct concentration.

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

Official record from Wake County Environmental Services, Apr 18, 2024 · Original Source

1 - Inspection

Dec 15, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

criticalCode 3-401.11Food temperature

Official wording

Proper cooking time & temperatures

Inspector’s notes

3-401.11; Priority; Chicken final cook temperature is 151F. Final cook temperature for poultry is 165F for 15 seconds. The chicken was reheated to 189F.