Mobile Food · Wake County, NC

Lili's Kitchen (Wcid #974)

Name: Lili's Kitchen (Wcid #974)
Address: 10125 Division Dr, Wake County, NC

10125 Division Dr

Last inspected Jun 30, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Jun 30, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Beef and onions were holding 48F in the small reach in cooler. Hold cold TCS foods at 41F or below. CDI-Food was allowed to be reheated to 187F; as it was made today. Reviewed cold holding requirements with PIC.

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

Official record from Wake County Environmental Services, Jun 30, 2026 · Original Source

1 - Inspection

Sep 22, 2025

Score 98

Official score: 98 · Understand this area’s scale

1 recorded violation

notedCode 7-102.11 Common Name - Working Containers (Priority foundation)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Priority foundation); The sanitizer solution bucket was not labeled. Label all containers of chemicals to avoid confusion. CDI-Bucket was labeled.

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, Sep 22, 2025 · Original Source

1 - Inspection

Jun 26, 2025

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; There was an unlabeled spray bottle stored on the 3-comparmtment sink. Label all containers of chemicals CDI-Bottle was moved and labeled. 7-201.11 Separation - Storage (P); There was a bottle containing bleach stored on the 3-comparment sink. Store chemicals away from equipment; utensils; and food. CDI-Bleach was moved to under the sink.

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, Jun 26, 2025 · Original Source

1 - Inspection

Jan 30, 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, Jan 30, 2025 · Original Source

1 - Inspection

Oct 9, 2024

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Sliced soft cheese in the top of the make line refrigerator is 46F. Cheese shall be held at 41F and colder. Use your thermometer to check food temperature. We discussed keeping less in the pan and following the fill line; using a metal pan instead of plastic; adding a cover and moving the cheese to the back where the limes are stored.

In plain English

More about food kept at an unsafe temperature

notedCode —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-204.112 Temperature Measuring Devices - Functionality (C) Stem Thermometer for checking food temperature is not working. Batteries are likely dead. Provide a functioning thermometer. Operator agrees to purchase a new digital thermometer and we looked at options during today's inspection.

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

Official record from Wake County Environmental Services, Oct 9, 2024 · Original Source

1 - Inspection

Feb 16, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Metal container of chorizo (non-bulk) was cooling outside of refrigeration. Food shall be cooled under refrigeration. CDI: Food moved to prep cooler.

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; Exhaust vents were soiled with grease residues. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean exhaust vents.

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 16, 2024 · Original Source