Restaurant · Wake County, NC

Starbucks #21218

Name: Starbucks #21218
Address: 5100 Capital Blvd, Wake County, NC

5100 Capital Blvd

Last inspected Apr 15, 2026 · View Map ↗ · Compare ↗

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Score 97

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Apr 15, 2026

Score 97

Official score: 97 · Understand this area’s scale

7 recorded violations

notedCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core - (REPEAT) Hot water at front prep area handsink did not exceed 73F after running hot water for several minutes...Handsinks shall have hot water of at least 100F...Provide at least 100F hot water at hand 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.

More about handwashing problems

notedCode 4-903.11(A) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core - (REPEAT) Some stacks of disposable cups had uncovered top rims on cups; and disposable cup lid holders were soiled...Single service and single use articles shall be protected from contamination...Keep cups down inside approved dispensers (covering top rims of cups) OR inverted and in their original plastic sleeves pulled up to rims of top cups on stacks. Increase cleaning frequency of lid holders.

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 - A few refrigerator door gaskets were torn; twisted or warped...Food service equipment shall be kept in good repair and door gaskets/seals shall be 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

majorCode 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 - (REPEAT) Facility uses a hot water sanitizing dish machine; and available 160F temp thermolabel stickers did not turn black (as specified on instructions) when placed on utensils during 3 separate complete cycles (although maximum registering thermometer read 166F at the rack)...In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided; accurate and readily accessible for measuring the utensil surface temperature...Provide required thermometer or strips as stated above...Not corrected during inspection.

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 laminate cabinets; areas under ice dispensing bins; some refrigerator door gaskets and interior fan guards. Old stickers were seen on shelves and gaskets inside refrigerators and on speed racks...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above and remove all old stickers/residues from 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

notedCode 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core - (REPEAT) One dumpster drain hole had no plug...Drains in trash/recycling dumpsters and waste containers shall have drain plugs in place...Have solid waste company replace missing plug.

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

minorCode 6-501.11l Core - A few faucets in front prep area were wobbly/loose...Physical facilities shall be kept in good repair...Resecure loose/wobbly faucets. 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11l Core - A few faucets in front prep area were wobbly/loose...Physical facilities shall be kept in good repair...Resecure loose/wobbly faucets. 6-501.12; Core (REPEAT) Observed soiled flooring and sink drains under front counters and equipment areas; under sinks; and in back kitchen areas. Some walls and baseboard tiles were also soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures 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, Apr 15, 2026 · Original Source

1 - Inspection

Sep 24, 2025

Score 96

Official score: 96 · Understand this area’s scale

10 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge that is a CFPM and is on-site at all times during operation.

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 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core - (REPEAT) Hot water at front prep area handsink did not exceed 81F after checking several times during inspection...Handsinks shall have hot water of at least 100F...Provide at least 100F hot water at hand sink. 6-301.14; Core - No handwashing sign was posted at front area handsink...A handwashing sign shall be posted at all handsinks used by employees that instructs employees to wash their hands...Post required handwashing sign at 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.

More about handwashing problems

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core - Observed boxes of coffee and whey protein powder stored directly on floor in back storage...Food shall be protected from contamination by storing at least 6 inches above the floor...Elevate boxes of food 6 inches above floor.

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 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core - Observed food employee without restrained hair and working with exposed food...Head coverings (hair nets; hats; etc.); beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils shall be worn by food employees...Instruct employees to don required head coverings. NOTE: This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods; hostesses; and wait staff if they present a minimal risk of contaminating exposed food; clean equipment; utensils; and linens; and unwrapped single-service and single-use articles.

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 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core - Concentration of wiping cloth sanitizer solution in one container was less than 200 ppm for type of quaternary ammonium sanitizer used. Sanitizer solution was also soiled; and wiping cloths were not totally immersed down inside sanitizer in a few containers. One cloth was stored hanging on top rim of sanitizer bucket...Moist in-use wiping cloths shall be kept in approved clean sanitizer between uses...Store wiping cloths as stated 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

notedCode 4-903.11(A) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core - Several stacks of disposable cups were not protected; and one box of disposable food containers was stored on floor...Single service and single use articles shall be protected from contamination and at least 6 inches above the floor...Keep cups down inside approved dispensers (covering top rims of cups) OR inverted and in their original plastic sleeves pulled up to rims of top cups on stacks. Elevate box of disposable containers above 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

majorCode 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 - Facility uses a hot water sanitizing dish machine; and there was no maximum registering thermometer or heat sensitive strips provided to check temperature of hot water inside dish machine at the rack...In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature...Provide required thermometer or strips as stated above...Not corrected during inspection.

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 - Observed soiled laminate cabinets; areas under ice dispensing bins; some refrigerator door gaskets and interior fan guards. Old stickers were seen on shelves and gaskets inside refrigerators and on speed racks...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above and remove all old stickers/residues from 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

notedCode 5-501.113(B)Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113(B); Core - A few dumpster side doors were open...Trash/recycling receptacles shall be kept covered with tight-fitting lids and doors...Keep dumpster doors closed when not in use. 5-501.114; Core - Cardboard dumpster drain hole had no plug...Drains in dumpsters and waste containers shall have drain plugs in place...Replace missing plug. 5-501.115; Core - Observed some accumulation of trash on ground around dumpsters; old pallets and other miscellaneous items...Outside dumpster area shall be kept clean and maintained free of unnecessary items...Remove trash; pallets; etc. from dumpster enclosure and properly dispose of those items/material.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core (REPEAT) Observed soiled flooring and sink drains under front counters and equipment areas; under sinks; and in back kitchen areas. Some walls and baseboard tiles were also soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures 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, Sep 24, 2025 · Original Source

1 - Inspection

Mar 21, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12;Core; Observed hot water of handwashing sink in front area across from register only reached 68F after several runs. Manager placed a work order for repair. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. 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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed flooring underneath storage shelving in back kitchen area needs sweeping and black residue on wall at three compartment sink. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency in these areas.

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, Mar 21, 2025 · Original Source

1 - Inspection

Oct 7, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

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; Improvement seen. Observed slightly soiled interior of tall reach-in fridge; a few shelving and pink residue on handwashing sink in back kitchen area. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning on these 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

notedCode 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; Observed several cardboard boxes on the ground around shared outside dumpster area. Manager stated dumpster company has not been picking up trash and cardboard and work order have been placed to landlord to address issue. Outside dumpster area shall be maintained free of unnecessary items. Continue to contact dumpster company for trash/cardboard pick up and work with existing businesses to maintain dumpster area.

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, Oct 7, 2024 · Original Source

1 - Inspection

Apr 26, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

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; Improvement seen. Observed slightly soiled cabinets and interior of tall reach-in fridge. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning on these 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

minorCode 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; Observed boxes and trash on the ground around shared outside dumpster area. Outside dumpster area shall be maintained free of unnecessary items. Work with existing businesses to help maintain dumpster area. ; 5-501.111; Core; Observed one of doors on enclosure of dumpster is missing. Storage areas; enclosures; and receptacles for outside dumpsters shall be maintained in good repair. CDI-Manager placed a work order to have door replaced.

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, Apr 26, 2024 · Original Source

1 - Inspection

Nov 6, 2023

Score 98

Official score: 98 · Understand this area’s scale

6 recorded violations

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 cabinets; interior of tall reach-in fridge and shelving above three compartment sink. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning on these 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

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Observed no paper towels at handwashing sink in back kitchen area. Each handwashing sink shall be provided with individual; disposable towels or other hand drying devices. CDI-Paper towels added during inspection.

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

majorCode 4-302.12Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12; Priority Foundation; Manager was unable to locate food thermometer. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Verification required:Send a picture of obtained thermometer to EHA via text to 984-233-0358 by Friday November 10; 2023.

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)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core; Observed boxes of cups and other items stored directly on the floor in back kitchen area. Single service and single use articles shall be stored at least 6 inches above the floor. Elevate boxes.

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 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; Observed several boxes and a large amount of trash on the ground around shared outside dumpster area. Outside dumpster area shall be maintained free of unnecessary items. Work with existing businesses to help maintain dumpster area.; 5-501.113; Core; Observed outside cardboard dumpster is missing a top lid. Outside dumpster must have tight fitting lids or doors. Contact dumpster company for replacement.

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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed soiled flooring throughout back kitchen area and floor drain underneath three compartment sink. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency in these areas.

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 6, 2023 · Original Source