Restaurant · Wake County, NC

Mitch's Tavern

Name: Mitch's Tavern
Address: 2426 Hillsborough St, Wake County, NC

2426 Hillsborough St

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

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Score 96.5

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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

5 inspections

1 - Inspection

Jul 31, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

7 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf -Observation: hand wash sink in food prep area was blocked by cart and small cooler. Make sure to allow free access to handwashing sink at all times. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily moved cooler and cart.

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

4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf -Observation: clean utensils had sticky residue in clean dishes area. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily moved all utensils to dirty dishes area.

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 —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-204.112 A temperature measuring device sensor shall be located in a mechanically refrigerated or hot food storage unit to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. -Observation: ambient air thermometer was not located in the warmest part of the cooler in two (2) coolers. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitation. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; -Observation: bucket with QUAT sanitizer was reading 100ppm; below the concentration required by manufacturer (200ppm to 400ppm). -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). Person in Charge (PIC) voluntarily discarded sanitizer and added 300ppm sanitizer in bucket.

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 —Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15 Wash fruits and vegetables prior to use. -Observation: clean cut avocado had stickers on it in cold hold unit. After washing avocados make sure to remove stickers. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

In plain English

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

More about other finding

notedCode 4-402.11 Fixed EquipmentCleaning and sanitizing

Official wording

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

Inspector’s notes

4-402.11 Fixed Equipment; Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (3) SEALED to adjoining EQUIPMENT or walls; if the EQUIPMENT is exposed to spillage or seepage. -Observation: several sinks throughout the facility; including the two (2) handwashing sinks were not caulked on the wall or it had caulk breaking. Make sure to re-caulk sink on the wall. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-502.11 Utensils shall be maintained in good repair. -Observation: several spoons / spatulas had handles melted and broken. Make sure to keep utensils in good repair. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: in ice dispenserCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: in ice dispenser; inside ice machine; top of ice machine and in the ice machine lid in between inside and outside had severe accumulation. Make sure to clean ice machine as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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, Jul 31, 2026 · Original Source

1 - Inspection

Feb 25, 2026

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

notedCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; Only cold water provided in the ladies restroom. Provide at least 100F water at handsinks. PIC called plumber for correction today and will text video of water temperature to EHS Anna Walls this week 919-723-7211.

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(A)(1); Priority; Raw shell eggs were stored above ready to eat foods in the walk in cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- PIC moved the raw shell eggs to appropriate location.

In plain English

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

More about other finding

notedCode 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; Over stacked chicken and corned beef in the prep cooler above 41F. Mixed greens above 41F (see temp chart). Avoid over stacking to maintain temperatures. Maintain ice bath for romaine mix. EHS suggests additional cold holding equipment for long term temp compliance or rearranging salad cooler. Cold holding is 41F degrees or less. CDI- Meats moved to the walk in cooler to cool back to 41F. Ice and water and additional ice bag was added to the romaine to cool to 40F.

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 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11; Priority; The chlorine sanitizer in spray bottles exceeded 200ppm when measured (bleached strip completely). Provide sanitizer at correct concentrations; diluting as required. CDI- Spray bottles remade to 200ppm immediately. Maintain chlorine sanitizer between 50-200ppm. [Repeat] 7-201.11; Priority; Sanitizer spray stored on food prep area. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI- PIC moved to the bottom of the prep table. 7-202.12(A); Insecticide stored in chemical cabinet is for home use. Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. CDI- PIC taking pesticide home 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

Official record from Wake County Environmental Services, Feb 25, 2026 · Original Source

1 - Inspection

Feb 25, 2025

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

notedCode Observation: Staff consuming and storing drinks on prep table and other areas where contamination can occur. CDI: This was discussed during inspection staffing ensure drinks were stored correctlyEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

Observation: Staff consuming and storing drinks on prep table and other areas where contamination can occur. CDI: This was discussed during inspection staffing ensure drinks were stored correctly; correct type of containers. 2-401.11 Eating; Drinking; or Using Tobacco (C) (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result.

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

majorCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: The hand sink at the entrance to the rear kitchen does not provide cold water which disallows usage due to water temperatures observed at 137F. Staff are unable to access hand sink at the front production area due to movement of refrigeration equipment. Discontinue the practice of moving equipment and ensure that hadn sinks are accessible at all times. Verification for corrective action of hand sink at the kitchen entrance by 3/7/25. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.

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

Observation: Plates; bowls and metal containers stored clean were not sanitized due to ht dish machine inability to achieve final rinse temperature of 160F. Observed wash temperature was 146F and rinse temperature did not meet 180F as specified on machine. CDI: Operator to utilize machine for wahsing and manually sanitizing at dish sink. Machine is due for replacement within 7 days on order. 4-703.11(B) After being cleaned in a mechanical dish machine; equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P.

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 Observation: Chicken wings observed at 104F and 105F in the slomo warmer which unable to maintain hot foods 135F or higher. The chili on the steamtable was measured at 99F. CDI: Chili was reheated to 194F within minutes and had been placed on the steam well for reheating to hh less then 2 hours prior to arrival allowing for reheatin gof product.. The chicken wings transported hot and unable to maintain 135F in new equipment/reheated to 168F - 189F during reheating process on site. 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Observation: Chicken wings observed at 104F and 105F in the slomo warmer which unable to maintain hot foods 135F or higher. The chili on the steamtable was measured at 99F. CDI: Chili was reheated to 194F within minutes and had been placed on the steam well for reheating to hh less then 2 hours prior to arrival allowing for reheatin gof product.. The chicken wings transported hot and unable to maintain 135F in new equipment/reheated to 168F - 189F during reheating process on site. 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

More about food kept at an unsafe temperature

notedCode Observation: The sanitizer in spray bottles exceeded 500ppm when measured. (Quat sanitab)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

Observation: The sanitizer in spray bottles exceeded 500ppm when measured. (Quat sanitab); CDI: Spray bottles removed from service and diluted down to 200-300ppm by adding water during inspection. 7-204.11 Sanitizers; Criteria - Chemicals (P) Provide sanitizer at correct concentrations; diluting as required.-P

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

majorCode Observation: The high temp dish machine does not reach temperature during cycling. 4-501.110Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

Observation: The high temp dish machine does not reach temperature during cycling. 4-501.110; Priority Foundation; A) The temperature of the wash solution in spray type ware washers that use hot water to SANITIZE may not be less than: (1) For a stationary rack; single temperature machine; 74 C (165 F); Pf (2) For a stationary rack; dual temperature machine; 66 C (150 F); Pf

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, Feb 25, 2025 · Original Source

1 - Inspection

Jul 25, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

4 recorded violations

minorCode Observation: The refrigeration uprightEquipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

Observation: The refrigeration upright; prep refrigerators do not have working thermometers. 4-204-112; Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE Core;

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 Observation: In use wiping clothes for cleaning up equipment and counters not stored in a sanitizer between use. CDI: Corrected during inspection placed wiping clothes in sanitizer. 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: In use wiping clothes for cleaning up equipment and counters not stored in a sanitizer between use. CDI: Corrected during inspection placed wiping clothes in sanitizer. 3-304.14; Core; (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution

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 Observation: The thermometers on the dish machine poor repair. 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

Observation: The thermometers on the dish machine poor repair. 4-502.11(A) and (C); Core; C) Ambient air temperature; water pressure; and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.

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

majorCode Observation: The high temp dish machine does not reach temperature during cycling.4-501.110Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

Observation: The high temp dish machine does not reach temperature during cycling.4-501.110; Priority Foundation; A) The temperature of the wash solution in spray type warewashers that use hot water to SANITIZE may not be less than: (1) For a stationary rack; single temperature machine; 74 C (165 F); Pf (2) For a stationary rack; dual temperature machine; 66 C (150 F); Pf

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, Jul 25, 2024 · Original Source

1 - Inspection

Mar 5, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 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; PIC is not a certified food protection manager. 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.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Quat sanitizer buckets 0ppm. Maintain sanitizers at correct concentration of 200-400ppm. CDI: Corrected to 200ppm.

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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Bowls stored on top shelves stored with food contact surfaces exposed to ceiling. Utensils shall be stored covered or inverted. Repeat.