Restaurant · Wake County, NC

Publix #1744 Deli

Name: Publix #1744 Deli
Address: 2257 Wendell Falls Pkwy, Wake County, NC

2257 Wendell Falls Pkwy

Last inspected May 28, 2026 · View Map ↗ · Compare ↗

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Score 99.5

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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 28, 2026

Score 99.5

Official score: 99.5 · Understand this area’s scale

3 recorded violations

notedCode 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; Observed clean food containers were stacked while wet. Clean equipment and utensils shall be stored in self-draining position that allows air drying. Separate containers/pans and completely air dry before 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

minorCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) Some ice build up in walk in freezer.

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 4-602.13 CoreCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Core; Observed some residue build up along the produce prep sink basin. Non food contact surfaces of equipment shall be cleaned at the frequency necessary to preclude buildup of soils.- Please clean items listed and do so more frequently

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 28, 2026 · Original Source

1 - Inspection

Nov 20, 2025

Score 97.5

Official score: 97.5 · 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; Popcorn chicken and chicken legs/wings on display case 45-48F CDI: Items discarded. Repeat.

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 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; Several clean food containers and pans were stacked while wet. Clean equipment and utensils shall be stored in self-draining position that allows air drying. Separate containers/pans and completely air dry before stacking. Repeat.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-502.11(A) Maintain utensils in good repair. Metal containers have burned food contact surfaces.

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 20, 2025 · Original Source

1 - Inspection

Jun 20, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 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; Foods on sub station make line over 41F (see temp chart). TCS foods shall maintain a cold hold temp of 41F or below. CDI: Items over 45F discarded. REHS recommends establishment use blast chiller for ALL cold hold items prior to playing on make lines and display cases. Repeat.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf; Several deli meats in display case not date marked. 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

majorCode 6-501.111 Controlling PestsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests; Flies in deli area. Seek more aggressive controls.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-502.11(A) Maintain utensils in good repair. Ice build up in walk in freezer.

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 20, 2025 · Original Source

1 - Inspection

Feb 25, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

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; Observed multiple items (see chart above) in one cooler that were above 41 degrees F.- TCS foods being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; some items voluntarily discarded while others were moved to blast chiller or walk in cooler.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Feb 25, 2025 · Original Source

1 - Inspection

Oct 11, 2024

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 4-601.11(A) Priority FoundationCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Priority Foundation; Observed multiple dishes that were deemed clean with food debris still on them.- EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch- CDI; items were moved to be 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 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; Several clean food containers and pans were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying...Separate containers/pans and completely air dry before stacking. THIS IS A REPEAT ITEM. IF ON NEXT INSPECTION; A FULL (1) POINT WILL BE DEDUCTED.

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 4-501.11 CoreCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Core; Gaskets throughout have some tearing.- Maintain equipment in good repair.- CDI; a work order has been in place.

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 CoreCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Core; Observed buildup of grease on the sides of fryers; under the fryers; and on the hoods above them.- Non food contact surfaces of equipment shall be cleaned at the frequency necessary to preclude buildup of soils.- Please clean items listed and do so more frequently

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 11, 2024 · Original Source

1 - Inspection

May 2, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; The handsink in the sushi area was blocked and not accessible.- A handwashing sink shall be maintained so that it is accessible at all times for employee use.- CDI; trash can was moved to allow accessibility to handsink.

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

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

Inspector’s notes

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Cleaning is needed in the cooking area on the floors and wheels of the fryers.- Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean floors and the wheels of equipment.

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 2, 2024 · Original Source

1 - Inspection

Dec 4, 2023

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

criticalCode Due to inoperation of the high temperature dish machineCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Due to inoperation of the high temperature dish machine; utensils and equipment were not being sanitized. 4-702.11; Priority; UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. P CDI: PIC stopped use to dish machine and resent utensils and equipment to three compartment sink for manual warewashing until dish machine is repaired.; The mechanical dish machine was unable to reach a final rinse temperature of 180F during cycling. The surface of the dishware were unable to meet a minimum of 160F for sanitization. 4-501.112; (A)Except as specified in par. (B) of this section; in a mechanical operation; the temperature of the fresh hot water SANITIZING rinse asit enters the manifold may not be more than 90oC (194oF); or less than: Pf (2) For all other machines; 82oC (180oF). Pf Verification for repair by 12/14/23. Priority Foundation;

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 The fried chicken tenders and other fried products on the hot hold case display were not marked when production took place/food is removed from temperature control. 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

The fried chicken tenders and other fried products on the hot hold case display were not marked when production took place/food is removed from temperature control. 3-501.19;(B) If time without temperature control is used as the public health control up to a maximum of 4 hours:(3) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control; Pf CDI: This was corrected during inspection by placing times on the dry erase mat that is provided through facility SOP requirement for time control at the deli counter area.

In plain English

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

More about other finding

minorCode Raw salmon pre frozen being used for sushi production is not being removed from packaging during thawing process. 3-501.13 Thawing. Except as specified in (D) of this sectionFood temperature

Official wording

Approved thawing methods used

Inspector’s notes

Raw salmon pre frozen being used for sushi production is not being removed from packaging during thawing process. 3-501.13 Thawing. Except as specified in (D) of this section; TIME/TEMPERATURECONTROL FOR SAFETY FOOD shall be thawed: (E) REDUCEDOXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment (packaging)