Public School Lunch · Wake County, NC

Millbrook Sr. High Cafeteria

Name: Millbrook Sr. High Cafeteria
Address: 2201 Spring Forest Rd, Wake County, NC

2201 Spring Forest Rd

Last inspected Sep 16, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 98

Get the next inspection, free.

We'll email you when Millbrook Sr. High Cafeteria has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

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

The full inspection history

8 inspections

1 - Inspection

Sep 16, 2026

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

notedCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11; Priority - Quaternary ammonium (QA) sanitizer in 3rd compartment of 3-comp sink and in wiping cloth sanitizer bucket was greater than 400 ppm (test strip turned blue). Sanitizers used shall not exceed concentration limits. CDI by providing correct concentration of QA sanitizer.

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 4-502.11 (B)Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-502.11 (B); Priority Foundation - One metal stemmed digital thermometer (among several other accurate thermometers in facility) read 36-37F in ice-water bath (should read 32F; plus or minus 2 degrees F). Metal stemmed probe food thermometers shall be properly calibrated. CDI by removing thermometer from use. Other accurate thermometers were available. NOTE: If batteries in thermometers are not working properly; causing inaccurate temperature readings; those inaccurate thermometers should be removed from service immediately.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core - Top of one black push cart had deep cuts/gouges. Food service equipment shall be kept in good repair. Replace damaged push cart with a similar one that meets ANSI/NSF certification.

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 4-601.11 (B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C); Core - (REPEAT) Observed soiled undersides of side metal extensions on serving lines and splash areas around lights of serving lines. Some old tape and tape residues were on hot holding cabinet and refrigerator exteriors; and some old stickers were on exteriors of a food container. Equipment nonfood contact surfaces shall be kept clean. Increase cleaning frequency of equipment/utensils above; and remove old tape and stickers from equipment/utensil 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 problems

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - (REPEAT) Walk-in freezer had significant ice accumulation under evaporator and on floor. Walk-in cooler sprinkler head was dripping. Some holes were in kitchen and bathroom walls and ceiling. Physical facilities shall be kept in good repair. Remove accumulated ice. Repair leaking condensation; evaporator and sprinkler head lines or areas; and seal wall/ceiling holes. 6-501.12; Core - Ice was accumulated on various spots on walk-in freezer floor. Physical facilities shall be kept clean. Remove accumulated ice. 6-501.114; Core - (REPEAT) Many pieces of old and unused equipment were being stored in kitchen; dry storage and in corner of serving areas. The premises shall be maintained free of unnecessary items and equipment that is no longer functional or being used. Remove unused and nonfunctional equipment from facility.

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, Sep 16, 2026 · Original Source

1 - Inspection

Apr 10, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 4-901.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11(A); Core - Some clean utensils (spoons/scoops) had standing/ponding water in them; and several utensils were stored in pans with handles going in different directions...Clean equipment and utensils shall stored to self-drain for proper air drying and shall be stored to prevent contamination...Position utensils so they self-drain (with no accumulated water) and store them so handles are going in one direction to prevent touching food contact surfaces.

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 4-502.11 (A) and (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-502.11 (A) and (C); Core - (REPEAT) Some plastic laminate sheet pans were chipped and/or cracked. Top lids of a few storage bins were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.

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 4-601.11 (B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C); Core - (REPEAT) Observed soiled undersides of side metal extensions on serving lines and splash areas around lights of serving lines. Some old tape and tape residues were on hot holding cabinet and refrigerator exteriors; and some old stickers were on exteriors of food containers...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above; and remove old tape and stickers from equipment/utensil 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 problems

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - (REPEAT) Walk-in freezer had significant ice accumulation under evaporator. Floor seam in walk-in cooler was starting to lift up (could be possible trip hazard). Various sized holes were in kitchen and bathroom walls and ceiling...Physical facilities shall be kept in good repair...Remove accumulated ice. Repair leaking condensation/evaporator lines or areas. Repair floor so that seam is flat and not lifting up; and seal wall/ceiling holes. 6-501.114; Core - (REPEAT) Many pieces of old and unused equipment were being stored in kitchen; dry storage and in corner of serving areas...The premises shall be maintained free of unnecessary items and equipment that is no longer functional or being used...Remove unused and nonfunctional equipment from facility.

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, Apr 10, 2026 · Original Source

1 - Inspection

Nov 19, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 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 - Top of black cart in dry storage room had holes/cracks...Food service equipment shall be kept in good repair...Replace top shelf of this cart or replace cart with similar approved cart. 4-502.11 (A) and (C); Core - (REPEAT) Several plastic laminate sheet pans were chipped and/or cracked. Top lid of one storage bin was cracked...Food service utensils shall be kept in good repair...Discard damaged items.

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 4-601.11 (B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C); Core - (REPEAT) Observed soiled undersides of side metal extensions on serving lines and splash areas around lights of serving lines. Some old tape and tape residues were on hot holding cabinet exteriors; and some old stickers were on exteriors of food containers...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above; and remove old tape and stickers from equipment/utensil 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 problems

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - (REPEAT) Walk-in freezer had significant ice accumulation under evaporator (on pan; shelves and floor below). Floor seam in walk-in cooler was starting to lift up (could be possible trip hazard)...Physical facilities shall be kept in good repair...Remove accumulated ice. Repair leaking condensation/evaporator lines or areas. Repair floor so that seam is flat and not lifting up. 6-501.12; Core - Some ceiling vents and light shields were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above. 6-501.114; Core - (REPEAT) Many pieces of old and unused equipment were being stored in kitchen and in corner of serving areas...The premises shall be maintained free of unnecessary items and equipment that is no longer functional or being used...Remove unused and nonfunctional equipment from facility.

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, Nov 19, 2025 · Original Source

1 - Inspection

Aug 27, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority - Some container portions of spaghetti in hot holding cabinet were below 135F...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product until served...CDI by reheating spaghetti.

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 4-901.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11(A); Core - Some clean sheet pans were being stacked while wet...Clean equipment and utensils shall stored to self-drain for proper air drying...Separate sheet pans so they completely air dry before stacking.

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 4-502.11 (A) and (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-502.11 (A) and (C); Core - Several plastic laminate sheet pans were chipped and/or cracked. Top lid of one storage bin was cracked...Food service utensils shall be kept in good repair...Discard damaged items.

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 4-601.11 (B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C); Core - Observed soiled undersides of side metal extensions on serving lines and splash areas around lights of serving lines. Some old tape and tape residues were on hot holding cabinet exteriors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above; and remove old tape from equipment 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 problems

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - Walk-in freezer had significant ice accumulation under evaporator (on pan and shelves below)...Physical facilities shall be kept in good repair...Remove accumulated ice. Repair leaking condensation/evaporator lines or areas. 6-501.114; Core - Many pieces of old and unused equipment were being stored in kitchen and in corner of serving areas...The premises shall be maintained free of unnecessary items and equipment that is no longer functional or being used...Remove unused and nonfunctional equipment from facility.

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, Aug 27, 2025 · Original Source

1 - Inspection

Feb 24, 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, Feb 24, 2025 · Original Source

1 - Inspection

Oct 15, 2024

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, Oct 15, 2024 · Original Source

1 - Inspection

Apr 15, 2024

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 15, 2024 · Original Source

1 - Inspection

Dec 15, 2023

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

majorCode 3-401.13Food temperature

Official wording

Plant food properly cooked for hot holding

Inspector’s notes

3-401.13; Priority Foundation; Steamed broccoli being placed into a CVap cabinet measured up to 120F...Fruits and vegetables that are cooked for hot holding shall be cooked to a temperature of 135F. CDI: Broccoli placed back into steamer and cooked to 149F.