Restaurant · Wake County, NC

Parallax Coffee Lab

Name: Parallax Coffee Lab
Address: 18 E Third St, Wake County, NC

18 E Third St

Last inspected Jul 7, 2026 · View Map ↗ · Compare ↗

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Score 99

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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

3 inspections

1 - Inspection

Jul 7, 2026

Score 99

Official score: 99 · Understand this area’s scale

4 recorded violations

majorCode —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12 Food Temperature Measuring Devices- Noted food thermometer missing within facility. Ensure food thermometer available at all times. CDI- thermometer made available by EHS.

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 4-903.11(A) and (C) EquipmentEquipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C) Equipment; Utensils; Linens and Single-Service and Single Use Articles-Storing- Noted box of plastic lids being stored on the floor near back of prep kitchen. Keep single service items 6 inches off the floor.

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 —Cleaning 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) - Cutting deeply scratched and discolored. Ensure cutting boards are smooth and easily cleanable.

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 —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) - Detail cleaning needed inside reach in units through out prep kitchen. Increase frequency of cleaning.

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 7, 2026 · Original Source

1 - Inspection

Jul 30, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

minorCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C); Physical facilities shall be cleaned at a frequency necessary to keep them clean. Cleaning needed of floors throughout establishment.

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 30, 2025 · Original Source

1 - Inspection

Dec 16, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

minorCode 2-102.12 (A) Certified Food Protection ManagerPermits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager; Core; No one at time of inspection was a certified food protection manager.- At least one person at all times of operation shall be a certified food protection manager.- this facility is recently permitted and are working on getting employees certified.

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 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- Maintain TCS foods in cold holding at 41F or less.- CDI; items were voluntarily discarded and units adjusted.

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

Official record from Wake County Environmental Services, Dec 16, 2024 · Original Source