Restaurant · Wake County, NC

Raleigh Meat Market

Name: Raleigh Meat Market
Address: 3110 New Bern Ave, Ste 110, Wake County, NC

3110 New Bern Ave, Ste 110

Last inspected Jul 13, 2026 · View Map ↗ · Compare ↗

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Score 92.5

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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

Jul 13, 2026

Score 92.5

Official score: 92.5 · Understand this area’s scale

5 recorded violations

notedCode 3-301.11(B) Priority: An employee scooped ice without an ice scoop. Except when washing fruits and vegetables or when the product will be heated to a minimum temperature of 145F or when the facility has received prior approvalEmployee 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(B) Priority: An employee scooped ice without an ice scoop. Except when washing fruits and vegetables or when the product will be heated to a minimum temperature of 145F or when the facility has received prior approval; food employees may not contact 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-This employee used an ice scoop to scoop ice once REHS spoke to him.

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

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11(A) Priority foundation: A bucket is in the hand sink in the prep area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI-The bucket was removed from the hand sink once REHS spoke to PIC. 6-301.11 Priority foundation: No hand soap at the hand sink in the prep area. Hand sinks shall be supplied with hand soap. CDI-Hand soap was supplied at the hand sink once REHS spoke to PIC.

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.

More about handwashing problems

notedCode 3-501.16 (A)(2) Priority: The lettuce is 57FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) Priority: The lettuce is 57F; mozzarella cheese is 60F and the sliced tomatoes are 48F in the prep refrigeration unit. Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. CDI-The lettuce and sliced tomatoes were iced down once REHS spoke to PIC. The mozzarella cheese was placed back in the walk-in cooler.

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 3-307.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11; Core; There was frost build-up in the walk-in freezer on the meat packages. Food must be stored in a manner to prevent contamination. This is a repeat item.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Core: Rusty shelving in the walk-in cooler. Equipment shall be in good repair. This is a repeat item.

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 13, 2026 · Original Source

1 - Inspection

Jan 29, 2026

Score 94

Official score: 94 · Understand this area’s scale

5 recorded violations

notedCode —Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.15 An employee hands were washed in a prep sink. Wash hands in hand sinks only. CDI-This employee washed his hands in the hand sink was PIC spoke to him.

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.

More about handwashing problems

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Priority foundation: No paper towels at the hand sink in the back room. Provide paper towels or a hand drying device at hand sinks. CDI-Paper towels were provided once REHS spoke to PIC. 5-202.12 Core: Water temperature is 94F at the hand sink in the restroom. Provide at least 100F water at hand sinks.

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.

More about handwashing problems

minorCode 3-307.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11; Core; There was a massive amount of frost build-up in the walk-in freezer on the meat packages and shelving. Food must be stored in a manner to prevent contamination. This is a repeat item.

In plain English

More about food not protected from contamination

notedCode 4-901.11 Core: Food containers are stacked wet. Air dry before stacking food containers or cross stack them. CDI-The pans were taken to the dish washing area to be re-washedEquipment and utensils

Official wording

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

Inspector’s notes

4-901.11 Core: Food containers are stacked wet. Air dry before stacking food containers or cross stack them. CDI-The pans were taken to the dish washing area to be re-washed; rinsed and sanitized.

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 Core: Rusty shelving in the walk-in cooler. Equipment shall be 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, Jan 29, 2026 · Original Source

1 - Inspection

Oct 27, 2025

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Priority foundation: No paper towels at the hand sink in the back room. Provide paper towels or a hand drying device at hand sinks. Paper towels were provided once REHS spoke to PIC. 5-202.12 Core: Water temperature is 69F at the hand sink in the restroom. Provide at least 100F water at hand sinks.

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.

More about handwashing problems

minorCode —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11 Core: Miscellaneous Sources of Contamination: There was frost on boxes and shelves in the freezer. Food must be stored in a manner to prevent contamination.

In plain English

More about food not protected from contamination

Official record from Wake County Environmental Services, Oct 27, 2025 · Original Source

1 - Inspection

May 9, 2025

Score 95

Official score: 95 · Understand this area’s scale

4 recorded violations

notedCode 2-501.11 Priority foundationOther

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11 Priority foundation; Food establishment does not have written procedures for vomiting and diarrhea clean up events. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. REHS emailed a copy of the vomiting and diarrhea clean up procedures to PIC.

In plain English

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

More about other finding

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 No paper towels at the hand sink in the prep room. Hand sinks shall be provided with paper towels or hand drying device. Paper towels were added once REHS spoke to PIC. This is a repeat item. 5-202.12 The water temperature is at 72F at the hand sink in the prep area. Hand sink is 86F right outside of the restroom. Hand sink is 82F in the restroom. Provide at least 100F water at hand sinks.

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.

More about handwashing problems

notedCode 3-501.16(A)(2) Priority: The pork is 61FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Priority: The pork is 61F; beef is 48F and chicken is between 43-50F in the display refrigeration unit Maintain TCS foods in cold holding at 41F or less. The pork was voluntarily discarded. The chicken and beef was moved to the walk-in freezer. Keep all meats out of this refrigeration unit until this refrigerator is repaired and is reading 41F or less.

In plain English

More about food kept at an unsafe temperature

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Rusty shelving in the walk-in cooler and walk-in freezer. Maintain equipment in good repair. This is a repeat item. The display refrigeration is not reaching 41F and below. Maintain equipment 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, May 9, 2025 · Original Source

1 - Inspection

Nov 5, 2024

Score 94

Official score: 94 · Understand this area’s scale

9 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Hand Drying Provision (Pf) The handwashing sink near the dry storage and dish storage area had no paper towels. All hand drying sinks must be provided with a hand drying provision. CDI.. Hand towels were placed at the handwashing station.

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.

More about handwashing problems

notedCode 4-601.11 (A) EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) There were some dishes stored as clean that had wet and dried food debris on the dishes. There were some dishes stored as clean that were greasy to the touch. All dishes and equipment stored as clean must be clean to sight and touch. CDI.. The dishes were placed back at the three compartment sink.

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 —Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P The baked chicken was stacked high in the hot holding pan. The chicken on the bottom was above 135F. The chicken at the top of the pan ranged from 98F to 118F. All potentially hazardous foods must be held hot at 135F. CDI.. The chicken was reheated to 165F.

In plain English

More about food kept at an unsafe temperature

minorCode —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11 Miscellaneous Sources of Contamination (C) There was a massive amount of frost and ice on the boxes in the walk-in freezer. Food must be stored in a clean location free of ice and frost.

In plain English

More about food not protected from contamination

notedCode —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) The shelves in the walk-in cooler are starting to rust. Repair the leak or the heat strip in the walk-in freezer. There was frost on the shelves and door. All equipment must 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 4-501.14 Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing Equipment; Cleaning Frequency (C) Clean the sanitize drain board on the three compartment sink to remove the food debris. Clean the three compartment and food prep sinks at a frequency necessary to prevent recontamination of equipment. CDI.. The sinks were cleaned out.

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) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Remove the ice on shelves and gasket of the 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

criticalCode —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 Maintain a plumbing system in good repair. Repair the leak at the handwashing and vegetable prep sink. All plumbing systems must be maintained in a state of good repair. A return visit will be made to see if the item has been corrected.

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

minorCode —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11 Intensity - Lighting (C) The lights above the meat slicer area near the walk-in freezer is dim. There must be at least 50ft candles of light at least 30 inches above the ground where employees are working with knives or saws or where employee safety is a factor..

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, Nov 5, 2024 · Original Source

1 - Inspection

Jun 18, 2024

Score 94.5

Official score: 94.5 · Understand this area’s scale

7 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; There was some dishes that was stored that had the day dot stickers on the dishes. There was a large slicer that had not been used today or yesterday and was not clean. Equipment Food-Contact Surfaces and Utensils stored as clean shall be clean to sight and touch. CDI.. The items were 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

criticalCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Priority; There were several live flies observed in the kitchen. The premises shall be maintained free of insects. The presence of insects and other pests shall be controlled to eliminate their presences on the premises. A return visit will be made to see if the item has been corrected.

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

minorCode 3-307.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11; Core; There was a massive amount of frost build-up in the walk-in freezer. There was frost and ice on the boxes and shelves. Food must be stored in manner to prevent contamination.

In plain English

More about food not protected from contamination

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; A dust pan was stored on the clean slicers. Clean dishes must be stored where they are not exposed to splash; dust; or other contamination.

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; There were several rusty shelves in the kitchen. Repair the leak or the heat strip in the walk-in freezer. There was ice and frost build up in the unit. Repair the ice machine and equipment that is no longer working. Equipment must be in good repair and easy to clean.; 4-501.12; Core; The large white cutting board had several cuts on the both sides of the board. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and Sanitized; or discarded if they are not capable of being resurfaced.

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; Clean the gaskets on the cold hold units. Clean the shelves in the walk-in freezer and coolers. Clean around the cooking equipment. Clean the shelves in the dry storage areas. Equipment must be kept free of an accumulation of 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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Clean the floor and walls near the food prep areas to remove the debris. Clean the floor in the walk-in cooler. 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, Jun 18, 2024 · Original Source

1 - Inspection

Dec 19, 2023

Score 93.5

Official score: 93.5 · Understand this area’s scale

7 recorded violations

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; In a cold hold-unit sliced tomatoes were held at 57; Lettuce was held at 56F; Cheese was held at 55F; and Green salsa was held at 54F. These potentially hazardous foods must be held cold at 41F or below. CDI.. The food items were cooled down to 41F before the end of the inspection.

In plain English

More about food kept at an unsafe temperature

majorCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Priority Foundation; There were live and dead roaches observed in the kitchen. Take steps to eliminate the pest problem. The premises shall remain free of insects and other pests. A return visit will be made to see if the item has been corrected.

In plain English

More about signs of rodents or insects

minorCode 3-307.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11; Core; There was a massive amount of frost build-up in the walk-in freezer. There was frost on boxes and shelves in the freezer. Food must be stored in a manner to prevent contamination.

In plain English

More about food not protected from contamination

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; Some of the shelves in the business are rusty. Repair the leak or the heat strip in the walk-in freezer. There was a massive amount of ice and frost in the unit. Repair the reach-in cold- hold unit that can not maintain cold hold temperatures at 41F or below. All equipment must be 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

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Clean the shelves in the walk-in freezer to remove the frost and ice on the shelves. Clean around the cooking equipment to remove the food debris. Clean the shelves in the walk-in cooler. Clean the shelves in the dry storage area. Clean the gaskets on the cold hold units. Equipment must be kept free of an accumulation of 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

criticalCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Priority; Repair the leak at the three compartment sink. All plumbing systems must be maintained in a state of good repair. A return visit will be made to see if the item has been corrected.

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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Clean the floor around the cooking equipment to remove the debris and dead roaches. Clean the floor in the walk-in freezer to remove the frost. Physical Facilities must 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, Dec 19, 2023 · Original Source