Restaurant · Wake County, NC

Myra Cafe

Name: Myra Cafe
Address: 76 Hunter St, Wake County, NC

76 Hunter St

Last inspected Jul 27, 2026 · View Map ↗ · Compare ↗

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Score 97

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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 27, 2026

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) The grill cart was positioned blocking the hand washing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The PIC repositioned the grill cart in front of the grill. EHS advised PIC that hand washing sinks are to be maintained accessible at all times. ***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

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Several bags of noodles and shredded cabbage in the reach in cooler were not date marked. Refrigerated; READY-TO-EAT; TCS FOOD prepared in house or opened from a commercial container (except deli salads; hard cheeses; cultured dairy; preserved fish; and cured/fermented meats) and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the FOOD shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. The PIC stated that the items were made during afternoon prep. The PIC labeled the food items. EHS advised PIC to ensure food items are labeled after prep. ***CDI***

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 4-903.11(A)(B) and (D) EquipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A)(B) and (D) Equipment; Utensils; Linens; and Single-Service and Single-Use Articles-Storing Cooking utensils were stored in bins on the floor in front of the cookline. Cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored: At least 6 inches above the floor. The PIC placed the utensils in the dish pit; retrieved clean utensils and stored them on the cart at the cookline.***CDI***

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

Official record from Wake County Environmental Services, Jul 27, 2026 · Original Source

1 - Inspection

Jul 29, 2025

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Several containers of food made the previous day were stored in the reach cooler and lowboy units without date marking. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. The PIC was advised to practice consistency when date marking. All food items were date marked. ***CORRECTED DURING INSPECTION (CDI)***

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 —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11 Designation - Dressing Areas and Lockers (C) Several employee items were stored on the vegetable prep sink basin and drainboard. Designate and use an area for the orderly storage of employees' clothing and possessions. PIC advised to designate an area for employee personal item storage.

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 29, 2025 · Original Source

1 - Inspection

Jul 10, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; A container holding pooled raw eggs was observed stored above bean sprouts and sauces in the reach-in cooler. Raw animal foods shall be stored to prevent cross contamination with ready-to-eat foods. CDI- eggs moved to lower portion of cooler. An educational storage poster was provided.

In plain English

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

More about other finding

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; A container of cooked chicken wings made yesterday was observed in the reach-in cooler. Ready-to-eat TCS foods in unmarked containers shall be discarded. In this case; date of preparation was known and all other foods had date marking stickers. CDI- date affixed. Ensure ready-to-eat TCS foods are dated appropriately if held longer than 24 hours so time can be tracked. Keep no longer than 7 days in refrigeration. The day of preparation counts as day 1. No points taken today.

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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Oven cleaner was observed in an unmarked white spray bottle. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- label added. Full points may be taken for repeat violations. ; 7-201.11; Priority; Multiple cans of chemical cleaners like Lysol; Windex and Pledge wood cleaner were observed stored on the same shelf as single-service articles and to-go bags. Espresso/milk machine cleaner was stored above coffee filters behind the counter. Poisonous or toxic materials shall be stored so they cannot contaminate single-service articles; food and clean equipment. CDI- chemicals relocated.

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, Jul 10, 2024 · Original Source

1 - Inspection

Jan 17, 2024

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

criticalCode 3-301.11Employee health and hygiene

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

3-301.11; Priority; Observed an employee cutting romaine lettuce with their bare hands upon arrival. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. CDI- employee instructed to wash hands and don gloves. Lettuce voluntarily discarded.

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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Sanitizer spray bottles containing a bleach solution were unlabeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- labels added. 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

Official record from Wake County Environmental Services, Jan 17, 2024 · Original Source