Restaurant · Wake County, NC

Mission Market Cafe

Name: Mission Market Cafe
Address: 124 N Salem St, Wake County, NC

124 N Salem St

Last inspected Jul 31, 2026 · View Map ↗ · Compare ↗

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Score 92

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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

Jul 31, 2026

Score 92

Official score: 92 · Understand this area’s scale

9 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) Food protection manager was not available during inspection. The PIC must be a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food. PIC advised. ***REPEAT VIOLATION***

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 —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) The hand washing sink was being used to store cleaning supplies and gloves. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. The PIC removed these items and has been advised. ***CORRECTED DURING INSPECTION (CDI)***

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-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.12 Cooking and Baking Equipment - C The interior surfaces of the microwave are soiled and shall be cleaned. (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours. Increase cleaning frequency to as needed; but at least every 24hrs.

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 6-501.111 Controlling Pests Flies observed in throughout establishment. The PREMISES shall be maintained free of insectsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests Flies observed in throughout establishment. The PREMISES shall be maintained free of insects; rodents; and other pests. Review and revise pest control measures.

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 2-402.11 Effectiveness - Hair Restraints (C) Employees do wear hair restraints during food preparation. FOOD EMPLOYEES shall wear hair restraints such as hatsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11 Effectiveness - Hair Restraints (C) Employees do wear hair restraints during food preparation. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Hair restraints shall be worn during food preparation.

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

notedCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitation Wet wiping clothes were stored on the counter. Several soiled dry wiping clothes were stored on the counters. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in sanitizer and laundered daily. (D) Dry wiping cloths shall be free of FOOD debris and visible soil. PIC advised to stored wiping clothes according to the regulations.

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 4-501.12 Cutting Surfaces The cutting boards are severely discolored and deeply scratched. 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 The cutting boards are severely discolored and deeply scratched. 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. PIC advised to resurface or replace cutting boards. 4-101.19 Nonfood-Contact Surfaces (C) The interior of the smoothie compartment where blender is used is lined with a foamy material that is soiled and coming apart. Employee stated this foam was installed to reduce noise in the café coming from the blender. The nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant; nonabsorbent; and smooth material. Replace this material with an appropriate material or cover it with a material that can be easily cleaned such as plexiglass or vinyl. Part of this surface has been covered but the top is still exposed. ***REPEAT VIOLATION***

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 4-602.13 Nonfood Contact Surfaces (C) The exterior and interior surfaces of the reach refrigeration and freezer unitsCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) The exterior and interior surfaces of the reach refrigeration and freezer units; coffee grinder; smoothie station; sandwich station; and microwave are soiled and shall be cleaned. Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency. ***REPEAT VIOLATION***

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 5-501.16 Storage AreasFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.16 Storage Areas; Rooms and Receptacles; Capacity and Availability Several cardboard boxes are stored on the floor in the storage room and in the prep area. (B) A receptacle shall be provided in each area of the FOOD ESTABLISHMENT or PREMISES where REFUSE is generated or commonly discarded; or where recyclables or returnables are placed. Store cardboard above the floor until discarded.

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, Jul 31, 2026 · Original Source

1 - Inspection

Jan 2, 2025

Score 93.5

Official score: 93.5 · Understand this area’s scale

7 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; No food protection manager was present upon arrival for inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Have PM shift manager obtain this credential.

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 3-101.11Contamination

Official wording

Food in good condition; safe & unadulterated

Inspector’s notes

3-101.11; Priority; Several peppers and strawberries were observed rotting and with microbial growth. Food shall be safe for consumption; unadulterated and honestly presented. CDI- affected produce was voluntarily discarded.

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

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Deli meats and milk were observed over 41F (see temp chart). Espresso unit does not appear to be refrigerating normally. Maintain TCS foods in cold holding at 41F or less. CDI- milk and meats were voluntarily discarded. Verification required for espresso refrigeration unit. Please have this unit repaired within 3 days.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Pico with a use by date of 12/20 and smoked salmon with a prep date of 12/19 were observed. Discard ready-to-eat TCS food once time/temperature window has expired (7 days); if it is not labeled; or if the label is incorrect. The day of preparation shall count as day 1. CDI- food voluntarily discarded.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; A spray bottle of degreaser was observed without a label. Label working containers of toxic materials such as cleaners and sanitizers taken from bulk supplies with the common name of the material. CDI- label added. All other bottles had labels. No point taken today.

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 4-101.19Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.19; Core; The interior of the smoothie compartment where blender is used is lined with a foamy material that is soiled and coming apart. Employee stated this foam was installed to reduce noise in the café coming from the blender. The nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant; nonabsorbent; and smooth material. Replace this material with an appropriate material or cover it with a material that can be easily cleaned such as plexiglass or vinyl. Part of this surface has been covered but the top is still exposed. 4-501.11; Core; A gasket is torn on the espresso reach-in cooler. Maintain equipment in good repair. Replace gasket.

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; Inside of reach-in units are soiled with food residue. The shelf above the warewashing sink is soiled underneath the plastic drainage liner. Nonfood-contact portions of smoothie prep area are heavily soiled including a laminated card hanging above the blender compartment. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency. Full point may be taken for repeat violations.

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 2, 2025 · Original Source

1 - Inspection

Apr 22, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; The inside of the ice machine has a dark microbial growth along the back panel. In equipment such as ice bins; cleaning shall occur at a frequency specified by the manufacturer; or absent manufacturer specifications; at a frequency necessary to preclude accumulation of soil or microbial residues. Increase cleaning frequency. This item was marked out on the last inspection for a different reason under 4-602.11. Full points not taken.

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 4-101.19Cleaning and sanitizing

Official wording

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

Inspector’s notes

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 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; Inside of reach-in units are soiled with food residue. The shelf above the warewashing sink is soiled underneath the plastic drainage liner. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency.

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

Oct 16, 2023

Score 95.5

Official score: 95.5 · Understand this area’s scale

8 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; No certified food protection manger present during inspection. When asked; employee stated they had only taken the food handler course. The person in charge shall be a certified food protection manger who has shown proficiency of required information through passing a test that is part of an accredited program such as ServeSafe. Have additional employees obtain the correct credential by next inspection to avoid future demerits.

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

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; When asked; employee stated that new sliced deli meats are added to containers in the flip top unit when they are empty. A container of sliced ham with a date of 10/4 prompted this conversation. Surfaces of utensils and equipment contacting TCS food may be cleaned less frequently than every 4 hours if in storage; containers of TCS food and their contents are maintained at cold holding temperature (41F or below) AND the containers are cleaned when they are empty. Ensure containers of TCS foods are cleaned when they are empty and do not continually fill containers without washing; rinsing and sanitizing in-between fills. CDI- spoke with employees about cleaning procedures. Sliced ham discarded and container sent to be cleaned. No points taken today.

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

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Several TCS (temperature controlled for safety) food items in the tall reach-in cooler were observed holding above 41F (see chart). TCS foods shall be held at 41F or below in refrigeration. CDI- a large bag of spinach blocking the air vent was moved to allow for better circulation. Avoid overcrowding in refrigeration units to allow for proper air flow and cooling. Ambient temperature observed at 40F. No points taken today.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; A container of hummus without a date was observed in the flip top unit. Employees were unsure how many days this food item was held but were sure it was more than 24 hours. Ready-to-eat TCS food shall be discarded if it is in a container or package that does not bear a date or day. CDI- hummus discarded. ; 3-501.17; Priority Foundation; Sliced corned beef; cut tomatoes and diced tomatoes were in containers without a date. If held for longer than 24 hours; ready-to-eat TCS food shall bear a date or day with the day of preparation counting as day 1. The food may not be kept longer than 7 days. CDI- dates known and affixed.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

criticalCode 7-202.12Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-202.12; Priority; Quat sanitizer in the 3 comp sink was observed at over 500ppm concentration. The automatic feeder hose was disconnected and it appeared as though concentrated chemical was being poured directly into the sink. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified by the manufacturer. Quat label indicated a use concentration of 200-400ppm. CDI- Quat remade with less sanitizer. Encouraged employees to use Quat testing paper to ensure correct mixing. Reconnect automatic feeder hose to make this easier.

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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Several clean syrup pumps and a food scoop were observed being stored in a plastic container with sticky residue on the bottom. Clean equipment and utensils shall be stored in a clean; dry location and where they are not exposed to splash; dust; or other contamination. CDI- container and its contents were moved to the dish area for cleaning.

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

minorCode 4-101.19Cleaning and sanitizing

Official wording

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

Inspector’s notes

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; The flooring near the entrance to the food prep area has a large gap and is not easily cleanable. Physical facilities shall be maintained in good repair. Repair this area. No point taken today.

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 16, 2023 · Original Source