Restaurant · Wake County, NC

Publix #1466 Deli

Name: Publix #1466 Deli
Address: 1020 Bradford Plaza Way, Wake County, NC

1020 Bradford Plaza Way

Last inspected May 18, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

7 inspections

1 - Inspection

May 18, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Cut lettuce; cut tomato and a few prepared deli slices of turkey and ham were measuring over 41F in the sub station drawer and cold top. Maintain TCS foods in cold holding at 41F or less. Ambient temperature measured 40 - 41F. PIC maintains records of daily temperature checks. It was undetermined why these products were out of temp. CDI- affected product was moved to blast chiller. All other cold holding observed compliant. No points taken today.

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 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Flies observed in prep area and behind deli counter. The premises shall be maintained free of insects; rodents; and other pests. Increase pest control measures and use approved methods of pest control.

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 4-302.13 (B)Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.13 (B); Priority Foundation; Hot water sanitizing dish machine does not have a max/min thermometer to measure utensil surface temp. Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. CDI- provided thermolabels (temp stickers) for use until their thermometer arrives.

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, May 18, 2026 · Original Source

1 - Inspection

Jul 30, 2025

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 4-703.11(B)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-703.11(B); Priority; Hobart high temp warewashing machine reached a utensil surface of 160F after running a few times. Final rinse cycle made it up to 180F after 3 attempts. 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. Monitor this machine to ensure it is consistently reaching the correct final rinse and utensil surface temperature for sanitizing. CDI- ran the machine twice more to ensure it was functioning properly. Machine appeared to be working as intended. No points 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

notedCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Inside of warewashing machine needs a detailed cleaning where brown residue is present. Produce prep sink has visible residue in the basin. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. 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 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; Area under meat scales has food residue accumulation. Greasy residue accumulation observed on oven. Dust and residue observed on blast chiller vent. 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, Jul 30, 2025 · Original Source

1 - Inspection

Apr 21, 2025

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

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; Lemon pepper rotisserie chicken; twice baked potatoes (2 containers) and smoked meat holding above 41 F. Refer to temperature chart for temperatures and locations. TCS (Time/Temperature Control for Safety) foods shall hold at 41 F or below. CDI - Lemon pepper rotisserie chicken and smoked meat voluntarily discarded. Twice baked potatoes moved to cool in the blast chiller.

In plain English

More about food kept at an unsafe temperature

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; The prep cooler closest to the back prep/cook area is maintaining 50 F ambient; and excessive ice buildup is present inside of the top portion of the cooler. This cooler is not currently in-use for food storage; but it is being used for the storage of multi-use articles. Facility may continue to use for storage of non-food items. Service; repair; and clean cooler if cooler is to be used for food storage. 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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Ceiling tiles above back prep and storage areas are stained and discolored. Ceiling tiles throughout the deli are soiled with dust and debris. Walk-in freezer floor soiled with food and debris. Walls and flooring in the back prep/cook area are soiled with food splatter and debris. Physical facilities shall be cleaned as often as necessary to keep them clean.

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 21, 2025 · Original Source

1 - Inspection

Feb 7, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

4 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; Various utensils and containers stored as clean soiled with food and debris. Equipment; food contact surfaces and utensils shall be clean to sight and touch. CDI - Items moved for thorough 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

notedCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Two salmon fillets holding 129-132 F in the hot bar. TCS (Time/Temperature Control for Safety) foods shall maintain 135 F or above. CDI - Salmon voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

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; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F. Refer to temperature chart for temperatures and locations. TCS (Time/Temperature Control for Safety) foods shall hold at 41 F or below. CDI - All foods moved to the blast chiller to cool.

In plain English

More about food kept at an unsafe temperature

notedCode 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Cleaned and sanitized dishes stacked wet. Dishes shall be stored in a self-draining position that allows air drying. Air dry prior to stacking.

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, Feb 7, 2025 · Original Source

1 - Inspection

Oct 29, 2024

Score 95

Official score: 95 · Understand this area’s scale

6 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; A few measuring cups stored as clean soiled with food; debris; and greasy to the touch. Sticker residue and whole; old date mark labels intact on numerous green and red lids stored as clean. Stickers and date mark labels shall be removed entirely prior to the cleaning process. Equipment; food contact surfaces and utensils shall be clean to sight and touch. CDI - Items moved for thorough 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

notedCode 3-701.11Other

Official wording

Proper disposition of returned; previously served; reconditioned & unsafe food

Inspector’s notes

3-701.11; Priority; Fuzzy growth present on a container of vegetable falafel. Food that is unsafe; adulterated; or not honestly presented shall be discarded. CDI - PIC voluntarily discarded vegetable falafel.

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; Boars Head sub kits; tuna salad; and various other TCS (Time/Temperature Control for Safety) foods stored in the Larosa cooler holding above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall hold at 41 F or below. CDI - All foods moved to the blast chiller to cool or were voluntarily discarded based on times prepared and temperatures observed.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Recently prepared cut lettuce and spinach cooling in a prep cooler. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall cool using rapid cooling equipment (walk-in cooler; walk-in freezer; blast chiller). Cool to 41 F or below prior to placing in display units. CDI - Cut lettuce and spinach moved to the blast chiller to cool rapidly.

In plain English

More about food kept at an unsafe temperature

notedCode 4-203.12Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.12; Priority Foundation; As mentioned below; the Larosa cooler is maintaining 48 F ambient according to EHS's calibrated thermometer. The cooler's exterior thermometer indicates that the cooler is maintaining 57-58 F ambient. Ambient air temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±3 F in the intended range of use. The cooler's thermometer is not within this range (±3 F); thus; it is not accurate and needs to be repaired or replaced. CDI - PIC placed work order(s) during inspection for repair/replacement.

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 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; The Larosa cooler is maintaining 48 F ambient. Equipment shall be maintained in a state of repair. All TCS (Time/Temperature Control for Safety) foods voluntarily discarded or moved to cool in the blast chiller based on times prepared and temperatures observed. Repair cooler to hold at 41 F or below.

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 29, 2024 · Original Source

1 - Inspection

Jun 26, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

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

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; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F. Refer to temperature chart above for temperatures and locations. TCS (Time/Temperature Control for Safety) foods shall hold at 41 F or below. CDI - All foods moved to the blast chiller to cool or were voluntarily discarded based on times prepared and temperatures observed. Glass cooler (top portion) cooled to 41 F or below.

In plain English

More about food kept at an unsafe temperature

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; The Larosa case is holding 50 F ambient. Equipment shall be maintained in a state of repair. All TCS foods voluntarily discarded or moved to cool in the blast chiller based on times prepared and temperatures observed. Repair cooler to hold at 41 F or below.

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, Jun 26, 2024 · Original Source

1 - Inspection

Dec 18, 2023

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

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; Racks where clean dishes are stored soiled with dust; dirt; and debris. Cleaned equipment and utensils shall be stored in a clean location.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; The Larosa case is holding 43 F ambient. Equipment shall be maintained in a state of repair. Work order placed and shown to EHS. Repair cooler to hold at 41 F or below.

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; Walk-in cooler racks soiled with black accumulation. Tall hot holding cabinet gaskets soiled with debris. Grab n go cooler tracks soiled with food and debris. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris.

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 4-501.112Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.112; Priority Foundation; The high-temperature dish machine is inoperable. Work order placed on 11/26/2023. Technicians have made visits and evaluated; and a part has been ordered. Facility is currently awaiting repair and for the part to arrive. VR - Continue to work with technicians on repair and notify EHS once fixed. Continue to use the 3-compartment sink to wash; rinse; and sanitize until repair of machine.

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

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Two containers of recently cooked rotisserie chickens cooling in a display cooler. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall cool using rapid cooling equipment (walk-in cooler; walk-in freezer; blast chiller). Cool to 41 F or below prior to placing in display units. CDI - Rotisserie chickens moved to the blast chiller to cool.