Public School Lunch · Wake County, NC

Mills Park Middle School Cafeteria

Name: Mills Park Middle School Cafeteria
Address: 441 Mills Park Dr, Wake County, NC

441 Mills Park Dr

Last inspected Sep 24, 2026 · View Map ↗ · Compare ↗

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Score 99

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

9 inspections

1 - Inspection

Sep 24, 2026

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 6-501.112 Dead or trapped birdsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.112 Dead or trapped birds; insects; rodents; and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation; decomposition; or the attraction of pests. Roach trap in the rear of the dry storage area had accumulations of multiple dead insects. Remove roach trap.

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 4-501.12 Cutting Surfaces (C) One cutting board was heavily scored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitizedCleaning 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) One cutting board was heavily scored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. Resurface or replace cutting board.

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 24, 2026 · Original Source

1 - Inspection

Apr 30, 2026

Score 98

Official score: 98 · Understand this area’s scale

3 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) Vegetable broth for student lunch within tall reach-in cooler was maintained above 41F. Tall reach-in cooler had an ambient temperature of 47F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food moved to walk-in cooler to rapidly cool to 41F. Work order placed for cooler. Do not use cooler until it is capable of maintaining 41F or below. Repeat violation; half-points deducted due to improvement in overall cold holding methods.

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 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Food was stored below leaking condensate within tall reach-in cooler. Food shall be protected from contamination by storing food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C) Food was stored below leaking condensate within tall reach-in cooler. Food shall be protected from contamination by storing food in a clean; dry location where it is not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. CDI: Food was moved and catch pan was placed under the condensate leak. Work order was placed for unit by PIC.

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

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) Tall reach-in cooler blower is leaking condensate. Equipment shall be maintained in a state of good repair. Repair cooler.

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 30, 2026 · Original Source

1 - Inspection

Oct 8, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 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; Steamed broccoli on the serve line was measuring 100 - 120F. Maintain TCS foods in hot holding at 135F or above. CDI- broccoli was sent back to steamer for reheating. No points taken today.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Salads on the serve line were not sufficiently placed in ice to maintain proper cold holding temperature. Salads measured 40 - 46F. Maintain TCS foods in cold holding at 41F or less. CDI- salads sent to freezer for rapid cooling. Ensure enough ice is used to adequately cover salad containers in the future.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Oct 8, 2025 · Original Source

1 - Inspection

Mar 28, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Salads prepared this morning around 9:30 AM on the service line holding at 45 F. Salads shall be cooled using rapid cooling equipment (walk-in cooler/freezer) prior to placing on the service line. If unable to cool to 41 F and immediate service is needed; submerse salads completely in ice to keep cool. CDI - Salad moved to the walk-in freezer to cool rapidly. Salads cooled to 38 F.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Mar 28, 2025 · Original Source

1 - Inspection

Dec 19, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

notedCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Walk-in cooler gasket soiled with black accumulation. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Gasket cleaned during inspection.

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, Dec 19, 2024 · Original Source

1 - Inspection

Oct 17, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

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; One milk box is in disrepair and is not useable. One of the prongs on the electrical cord has completely broken off; and the cord needs to be replaced. Work order placed by PIC on 8/26/2024 and shown to EHS. No correspondence from Maximo as of 10/17/2024. Milk is stored on ice in a cooler on the service line until a new milk box can be obtained; or until the current milk box can be repaired. Equipment shall be maintained in a state of repair. Repair/replace milk box.

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 17, 2024 · Original Source

1 - Inspection

Apr 22, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Walk-in cooler and walk-in freezer gaskets soiled with accumulation. Surfaces of equipment 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, Apr 22, 2024 · Original Source

1 - Inspection

Jan 8, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Walk-in cooler and walk-in freezer gaskets soiled with black accumulation. Surfaces of equipment 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, Jan 8, 2024 · Original Source

1 - Inspection

Oct 13, 2023

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Walk-in cooler and walk-in freezer gaskets soiled with black accumulation. Surfaces of equipment 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 13, 2023 · Original Source