Restaurant · Wake County, NC

Mitchells Catering

Name: Mitchells Catering
Address: 1732 Capital Blvd, Wake County, NC

1732 Capital Blvd

Last inspected Jul 14, 2026 · View Map ↗ · Compare ↗

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Score 94

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

The full inspection history

6 inspections

1 - Inspection

Jul 14, 2026

Score 94

Official score: 94 · Understand this area’s scale

6 recorded violations

notedCode 4-602.11 (C )Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 (C ); [Repeat] The slicer being stored as clean was observed with food debris and residue accumulation present. Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; throughout the day at least every 4 hours; unless otherwise indicated in the Food Code. CDI- slicer was 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

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; [Repeat] Several TCS foods were all observed holding beyond 7 days; some dating as far back as 5/11/26. RTE TCS foods shall be discarded when date exceeds 7 days. CDI: Items voluntarily discarded by PIC. **This is the fourth time this has been mentioned.** 3-501.17; Priority Foundation; [Repeat] A few TCS food items were also found without dates indicating when it was opened or prepared Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- food items were voluntarily discarded by PIC.

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 8-103.12Other

Official wording

Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan

Inspector’s notes

8-103.12 ; Priority; [Repeat] The facility is utilizing the ROP machine again but is not accurately keeping logs of when and what food is vacuum sealed; temperatures are not being logged. Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required. CDI- education given. Future occurrences will result in your ability to utilize the HACCP plan being revoked.

In plain English

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

More about other finding

notedCode 6-501.112Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.112; Several sticky traps observed with dead pests present in the dry storage room. Remove dead or trapped birds; insects; rodents; and other 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 4-601.11(C )Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ); [Repeat] The shelving in all of the coolers and throughout the kitchen have a combination of rust and residue accumulation present and are in need of cleaning. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. 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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 ; Ceiling vents in the kitchen were observed with dust accumulation present. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. 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, Jul 14, 2026 · Original Source

1 - Inspection

Nov 5, 2025

Score 92.5

Official score: 92.5 · Understand this area’s scale

7 recorded violations

notedCode 4-602.11 (C )Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 (C ); The slicer last used at around 7am and had not been cleaned within 4 hours. Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; throughout the day at least every 4 hours; unless otherwise indicated in the Food Code. CDI- slicer was 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

notedCode 3-501.14(A)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A); Priority; Beans; potato salad and butternut squash soup cooling in the walk-in cooler from a party last night did not cool down quickly enough (see temperature chart). Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- food items were voluntarily discarded by PIC.

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; [Repeat] butternut squash (10/24); mushroom vinaigrette (10/24); roasted garlic (10/14); beet puree (10/9); turkey stock (10/29); and arancini (10/29) were all observed holding beyond 7 days. RTE TCS foods shall be discarded when date exceeds 7 days. CDI: Items voluntarily discarded by PIC. 3-501.17; Priority Foundation; A few TCS food items (milk; beans; potato salad; succotash) were also found without dates indicating when it was opened or prepared Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- known dates were added to the milk; and succotash all other food items were voluntarily discarded due to improper cooling.

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 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; A bag of rodent bait was observed on the shelf with other food items in the dry storage room. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI- education given and bait was removed.

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 8-103.12Other

Official wording

Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan

Inspector’s notes

8-103.12 ; Priority; The facility is utilizing the ROP machine again but is not accurately keeping logs of when and what food is vacuum sealed; temperatures are not being logged and the approved shelf life is not being followed. Several ROP meats frozen/unfrozen observed vacuum sealed from September and early to mid October 2025 (approval is for 14 days pre and post freeze). Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required. CDI- education given and all ROP seals were broken. Foods in refrigeration and exceeding 14 days was voluntarily discarded by PIC. Future occurrences will result in immediate discard and your ability to utilize the HACCP plan may be revoked.

In plain English

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

More about other finding

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Food items leftover from a party last night did not cool down to 41F or lower (see item #20). Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- foods voluntarily discarded by PIC. .

In plain English

More about food kept at an unsafe temperature

notedCode 4-601.11(C )Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ); The prep sinks are soiled and in need of cleaning. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently 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, Nov 5, 2025 · Original Source

1 - Inspection

Jul 8, 2025

Score 93.5

Official score: 93.5 · Understand this area’s scale

5 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Food contact surfaces shall be clean to sight and touch. Scoops being stored clean had food debris on them. CDI: Placed in dish washing area. Repeat. 4-501.114; Priority; Quaternary ammonium solution at the 3-compartent sink is not testing at the appropriate strength (200-400ppm). A lot of air bubbles are present in the line. Maintain sanitizer at correct concentrations when being used to sanitize. CDI- bleach is available to be used as sanitizer and the PIC contacted Auto-Chlor to come out for a service.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Several TCS foods (ham salad; pimento cheese; feta; aged ricotta; pickled onions; escabeche; endive sauce; caponata; peach chutney; etc.) observed being dated as far back as May 2025. RTE TCS foods shall be discarded when date exceeds 7 days. CDI: Items discarded. Repeat.

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 6-501.112Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.112; Several sticky traps observed with dead pests present. Remove dead or trapped birds; insects; rodents; and other pests. 6-501.111; Mouse droppings and compromised packages of food were observed in the dry storage room. Mouse droppings were also found in the bakery storage room; and underneath the dish machine. Ceiling tiles that appeared to have been eaten through was observed in the dry storage area as well. Keep the premises free of insects; rodents; and other pests. Call your pest management company. All food packages that were loosely wrapped and or eaten through were voluntarily discarded by PIC.

In plain English

More about signs of rodents or insects

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Several packages of food were observed eaten through by mice as evident by the mice droppings along several of the sheet pans and bus tubs holding food items. A sticky trap with pest remnants was also observed along the wall in the dry storage area above food. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Clean these areas. Food that was opened was voluntarily discarded 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 4-601.11(C )Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

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

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

1 - Inspection

Jan 14, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Food contact surfaces shall be clean to sight and touch. Scoops and some metal containers stored clean had food debris on them. CDI: Placed in dish washing area. Repeat.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; RTE TCS foods shall be discarded when date exceeds 7 days. Salmon mousse and egg custard past 7 day date marking. CDI: Items discarded. Repeat.

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 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; Equipment shall be maintained in good repair. Metal shelving throughout the kitchen and walk-in coolers are rusty. Repeat.

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 14, 2025 · Original Source

1 - Inspection

Jun 24, 2024

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Found a container of beef stock dated for 5/20 in the Meat/Dairy walk in cooler. Also found containers of caramelized onion jam and diced tomato dated for 6/12 in the produce walk-in cooler unit. Ensure TCS items that are held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- Items 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

minorCode 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; Metal shelving throughout the kitchen and walk-in coolers have rusted shelving. Equipment shall be maintained in good repair. This is a repeat.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; At the bakery handwashing station; noted hot water faucet handle is damaged/ broken. Facility has two handwashing sinks in bakery station. All plumbing must be maintained in good repair. Repair faucet handle.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, Jun 24, 2024 · Original Source

1 - Inspection

Dec 19, 2023

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

minorCode 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; Metal shelving throughout the kitchen and walk-in coolers have rusted shelving. Equipment shall be maintained in good repair.

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, 2023 · Original Source