Restaurant · Wake County, NC

Meat & Bite

Name: Meat & Bite
Address: 2908 Hillsborough St, Wake County, NC

2908 Hillsborough St

Last inspected Dec 3, 2025 · View Map ↗ · Compare ↗

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Score 97

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

1 - Inspection

Dec 3, 2025

Score 97

Official score: 97 · 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; During the inspection; a certified food protection manager was not present. PIC shall demonstrate knowledge by being a certified food protection manager.

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 2-301.14 (H)Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 (H); Priority; Employee noted not washing hands before placing gloves on. Wash hands before donning gloves to initiate a task that involves working with food. CDI- Employee immediately washed hands after being instructed. Discussed with the PIC about handwashing before donning gloves.

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

Food separated & protected

Inspector’s notes

3-302.11; Priority; Container of raw shell eggs stored over ready to eat foods in the walk in cooler. Food shall be protected from cross contamination by storing the food based on final cook temperature with ready-to-eat foods above raw animal foods. CDI- Eggs rearranged during inspection.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 4-302.12Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12; Priority foundation; No thermometer for use during inspection. CDI- PIC purchased a thin tip thermometer during the inspection. Thermometer ship date is December 7th. Provide a thin probe thermometer for accurate measure of thin foods.

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 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Small water bug noted on floor in kitchen. Keep the premises free of insects; rodents; and other pests. Contact pest control to treat for pests.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode 6-501.14Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.14; Core; Employee food item intermixed with establishment foods (bread and raw shell eggs). Areas designated for employee storage shall be located away from facility items. EHS suggests bin for employee items labeled with "EMPLOYEES ONLY" and stored on bottom shelf to prevent contamination.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

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

1 - Inspection

Oct 11, 2024

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode Observation: Hot dogs being stored at 117FFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Observation: Hot dogs being stored at 117F; 120F under 135F. Ensure that all foods that are being held hot are at 135F or higher in temperature. CDI: Operator voluntarily discarded products during inspection. 3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in hot holding at 135F or above. -P

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

minorCode Observation: Staff wearing watched during food production tasks. Staff are only approved to wear one plain ring such as a band when preparing food. 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Staff wearing watched during food production tasks. Staff are only approved to wear one plain ring such as a band when preparing food. 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. Observation: Staff are not wearing hair coverings while performing food production tasks. Ensure that all staff wear hair restraints. 2-402.11 Effectiveness - Hair Restraints (C) 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

Official record from Wake County Environmental Services, Oct 11, 2024 · Original Source

1 - Inspection

May 6, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode Observation: Staff member prepping food observed removing ready to eat pickles from can to prep bin. CDI: Corrected during inspection through intervention of glove use. 3-301.11Employee health and hygiene

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

Observation: Staff member prepping food observed removing ready to eat pickles from can to prep bin. CDI: Corrected during inspection through intervention of glove use. 3-301.11; Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; SINGLE-USE gloves; or dispensing equipment. P

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

criticalCode Observation: TCS (temperature control safety foods) being held above 41F on countertop and in desert refrigerator unable to maintain cold temperature. CDI: Product refrigerator provided by outside company. Operator discontinued service of these product until repairs made to refrigeration unit. Dressings were placed back under refrigeration and removed from countertop. 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: TCS (temperature control safety foods) being held above 41F on countertop and in desert refrigerator unable to maintain cold temperature. CDI: Product refrigerator provided by outside company. Operator discontinued service of these product until repairs made to refrigeration unit. Dressings were placed back under refrigeration and removed from countertop. 3-501.16 (A)(2) and (B); Priority; (A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P (B) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated EQUIPMENT that maintains an ambient air temperature of 7 C (45 F) or less. P

In plain English

More about food kept at an unsafe temperature

majorCode Observation: The spray containers of cleaner and sanitizer at the dish sink were not labeled with the chemical contained in bottle. CDI: Operator labeled bottles during inspection. 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

Observation: The spray containers of cleaner and sanitizer at the dish sink were not labeled with the chemical contained in bottle. CDI: Operator labeled bottles during inspection. 7-102.11; Priority Foundation; Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. 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

minorCode Observation: The gaskets on the prep refrigerator on the make line are torn. 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The gaskets on the prep refrigerator on the make line are torn. 4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

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, May 6, 2024 · Original Source

1 - Inspection

Nov 28, 2023

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority;

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Sticker residue observed on several containers stored as clean. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Items removed 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

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; One box of hamburger buns on the floor inside walk-in freezer. Food shall be protected from contamination by storing the food at least 6 inches above the floor. Only one box of food noted on the floor. No points taken.

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

Official record from Wake County Environmental Services, Nov 28, 2023 · Original Source