Restaurant · Wake County, NC

Starbuck's

Name: Starbuck's
Address: 2901 Sherman Oak Pl, Wake County, NC

2901 Sherman Oak Pl

Last inspected Jun 5, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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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

Jun 5, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

7 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer concentration shall be within 150-400ppm. - Observed 2 sani-buckets with quat sanitizer concentration of less than 150ppm. Corrected during inspection (CDI) - the sani-buckets were refilled with 400 ppm quat sanitizer.

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 3-305.11 Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. - Line service: Observed coffee barrel stored on the floor. CDI - the barrel restored in the barrel cabinet.

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 4-903.11 (A) Store cleaned equipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. - 3-comp sink drainboard: observed the rack storing cleaned utensils and hanging is with inadequate separation(less than 18" apart) from the dirty dishes that are staged at the sink drainboard. Discussed with the person in charge (PIC) about hanging the clean dishes higher and away from the dirty dishes.

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 —Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed single-use articles( egg bite tray) stored without a cover or inverted. CDI - the trays removed from the public service.

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 6-501.18 Maintain handwashing sinksCleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18 Maintain handwashing sinks; toilets and urinals clean. - Unisex restroom: Observed excessive toilet paper on the floor.

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 5-501.113(B) Keep dumpsterFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113(B) Keep dumpster; outside waste containers covered with tight-fitting lids or doors. 5-501.111 Keep storage areas and bins for waste in good repair. - Observed 1 dumpster with a side door missing. - Recycle trash can with lid open. Discussed the matter with PIC.

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

notedCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C).(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. - Observed above 3-comp sink: ceiling tiles with stains. Discussed the matter with PIC.

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 5, 2026 · Original Source

1 - Inspection

Feb 6, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

notedCode 2-301.15Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.15; Priority Foundation; Employee observed washing their hands in the dump sink instead of the handwashing sink provided. Only wash hands in handwashing sink. CDI- Employee was educated and their hands were washed in the proper sink.

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

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 (C ); Priority; Pitchers used for several drinks are not being thoroughly rinsed to remove TCS food particles during the 4 hour timeframe. Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; throughout the day at least every 4 hours; unless otherwise indicated in the Food Code. CDI- education given and employee sent pitchers back to be washed rinsed and sanitized.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core - Quaternary ammonium (QA) sanitizer concentration in one of the large wiping cloth containers was less than 150 ppm...Moist or soiled wiping cloths shall be kept in an approved clean sanitizer between uses...CDI by providing approved sanitizer.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; The 3-compartment sink basins are soiled and in need of cleaning. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. 4-302.13 (B); Priority Foundation; A temperature measuring device for the dish machine is not available. Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. Verification Required- EC will return by Friday; February 14; 2025 to verify that a measuring device is available.

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; [Repeat] Observed soiled back kitchen solid metal shelves (under black matting) and refrigerator interiors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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, Feb 6, 2025 · Original Source

1 - Inspection

May 21, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Several boxes of cold brew; flavored syrups; oat milk and a box of napkins were on the floor. Food/beverages shall be stored at least 6 inches above floor...Elevate these items 6 inches above floor.

In plain English

More about food not protected from contamination

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

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

Official record from Wake County Environmental Services, May 21, 2024 · Original Source

1 - Inspection

Dec 7, 2023

Score 96.5

Official score: 96.5 · Understand this area’s scale

8 recorded violations

minorCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core - Hot water at handsink across from cash register went up and down between 72F and 92F. Sink in right bathroom went up and down between 88F and 102F (only briefly reaching above 100F)...Hot water of at least 100F shall be provided (and maintained) at each handsink...Maintain hot water at 100F or above at all handsinks.

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

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority - Three bags of clean towels were stored near/next to many containers of chemicals...Toxic materials shall be stored to prevent contamination of food; clean equipment/utensils AND clean linens...CDI by properly storing clean towels.

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

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core - Many boxes of boxed shelf-stable beverages were on floor...Food/beverages shall be stored at least 6 inches above floor...Elevate these beverages 6 inches above floor.

In plain English

More about food not protected from contamination

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core - Quaternary ammonium (QA) sanitizer concentration in a few wiping cloth containers was less than 150 ppm (minimum requirement for QA sanitizer used); and solution was white and cloudy...Moist or soiled wiping cloths shall be kept in an approved clean sanitizer between uses...CDI by providing approved sanitizer. NOTE: After use; ensure sanitizer containers are pushed back on counter so they cannot spill onto contents of refrigerators under counters.

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 4-904.11Equipment and utensils

Official wording

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

Inspector’s notes

4-904.11; Core - Many disposable cups were unprotected; and beverage lids were stored area where they were easily splattered by beverages (many lids were soiled)...Single service disposable food and beverage containers shall be protected from contamination and dispensed so contamination of food and lip contact surfaces is prevented...Store cups down inside dispensers (top cup rims protected) or in original individual wrappers pulled up to rims of top cups on stacks. Discard soiled lids; and place them in area where they cannot be easily splattered.

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 - A few refrigerator door gaskets were torn/warped...Food service equipment shall be kept in good repair; and components such as door seals/gaskets shall be kept intact and tight...Replace damaged gaskets.

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 - Observed soiled front prep area laminate cabinets; back kitchen solid metal shelves (under black matting); refrigerator interiors (including vent fan covers) and exteriors; lid holder exteriors. Stickers were stuck on refrigerator interiors; speed racks an sheet trays...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above; and remove old stickers.

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 - Flooring under front counters (around equipment legs; in corners) floor drains and drain pipes were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces above.; 6-501.11; Core - Mop sink faucet vacuum breaker leaks when water is turned on. Caulk between at least one sink and wall was cracked or damaged...Physical facilities shall be kept in good repair...Repair leaking vacuum breaker; and replace damaged caulk; ensuring it is smooth and easy to 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 7, 2023 · Original Source