1 - Inspection
May 27, 2026
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, May 27, 2026 · Original Source
Public School Lunch · Wake County, NC
Lufkin Middle School Cafeteria
1002 Lufkin Rd
Last inspected May 27, 2026 · View Map ↗ · Compare ↗
Score 100
Get the next inspection, free.
We'll email you when Lufkin Middle School Cafeteria has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
8 inspections1 - Inspection
Feb 20, 2026
Score 100
Official score: 100 · Understand this area’s scale
1 recorded violation
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) Broken double door upright reach in cooler and double decker oven are set up to be removed. 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 problemsOfficial record from Wake County Environmental Services, Feb 20, 2026 · Original Source
1 - Inspection
May 29, 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, May 29, 2025 · Original Source
1 - Inspection
Feb 26, 2025
Score 99.5
Official score: 99.5 · Understand this area’s scale
2 recorded violations
notedCode 5-202.12Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-202.12; Core; Handwashing sink water in the prep area only reached 62F after running for several minutes. Provide at least 100F water at handsinks. PIC is working with the school to correct this issue. No point taken today.
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.
More about handwashing problemsnotedCode 4-501.11Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; Gaskets on both doors of the reach-in cooler are torn. The rubber is coming apart. Equipment shall be kept in good repair so that it is easily cleanable and performs its intended function. Replace gaskets.
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 problemsOfficial record from Wake County Environmental Services, Feb 26, 2025 · Original Source
1 - Inspection
Sep 16, 2024
Score 99.5
Official score: 99.5 · Understand this area’s scale
1 recorded violation
notedCode 4-601.11(C ) Tops of equipment like hot boxes and ovens have dust accumulation. The top of the tile divider wall under the cooking hood has dust accumulation as well. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ) Tops of equipment like hot boxes and ovens have dust accumulation. The top of the tile divider wall under the cooking hood has dust accumulation as well. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these surfaces.
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 problemsOfficial record from Wake County Environmental Services, Sep 16, 2024 · Original Source
1 - Inspection
May 30, 2024
Score 98.5
Official score: 98.5 · Understand this area’s scale
1 recorded violation
criticalCode 3-403.11Food temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
3-403.11; Priority; Beans taken from a can for hot holding were observed between 111 and 124F. Ready-to-eat TCS foods taken from a commercially processed; hermetically sealed container or package shall be heated to a temperature of at least 135F for hot holding. CDI- beans sent back for additional heating and reached 150F before being placed on the serve line steam table.
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 temperatureOfficial record from Wake County Environmental Services, May 30, 2024 · Original Source
1 - Inspection
Feb 6, 2024
Score 99.5
Official score: 99.5 · Understand this area’s scale
1 recorded violation
majorCode 4-202.11Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-202.11; Priority Foundation; Three plastic food storage containers have cracks in the bottom. Multiuse food-contact surfaces shall be smooth and free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections. CDI- containers discarded.
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 problemsOfficial record from Wake County Environmental Services, Feb 6, 2024 · Original Source
1 - Inspection
Oct 19, 2023
Score 99.5
Official score: 99.5 · Understand this area’s scale
1 recorded violation
minorCode 4-501.11Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; Leaking walk-in freezer condenser or water dripping and freezing near back of unit. Equipment shall be kept in good repair so that it is easily cleanable. Repairs have been attempted for this issue but it is persisting. Another work order is pending.
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 problemsOfficial record from Wake County Environmental Services, Oct 19, 2023 · Original Source