1 - Inspection
Oct 1, 2026
Score 100
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Wake County Environmental Services, Oct 1, 2026 · Original Source
Restaurant · Wake County, NC
Starbucks #55618
1268 W Williams St
Last inspected Oct 1, 2026 · View Map ↗ · Compare ↗
Score 100
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
7 inspections1 - Inspection
Feb 24, 2026
Score 99
Official score: 99 · Understand this area’s scale
1 recorded violation
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; Bottom of tall reach-in unit has milk residue accumulation. Shelving in same unit has old sticker residue accumulation. Coffee residue present on shelving under drivethru sink and in bottom of second tall reach-in unit where cold brew is stored. Equipment nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue and other debris. Clean inside of tall reach-in coolers and shelving.
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 problemsOfficial record from Wake County Environmental Services, Feb 24, 2026 · Original Source
1 - Inspection
Sep 15, 2025
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; Bottom of tall reach-in unit has milk residue accumulation. Equipment nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue and other debris. Clean inside of tall reach-in cooler.
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 problemsnotedCode 6-403.11Facility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Employee personal items and food stored above facility beverage (iced coffee) in tall reach-in cooler. Designated areas for employee food/drink and personal items shall be located where the contamination of facility food; clean equipment; single-service articles and linens cannot occur. Relocate employee items to lowest shelf.
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 issuesOfficial record from Wake County Environmental Services, Sep 15, 2025 · Original Source
1 - Inspection
Jan 14, 2025
Score 98.5
Official score: 98.5 · Understand this area’s scale
2 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; Two cartons of half & half maintaining 48 F in the drive through cooler. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Half & half voluntarily discarded.
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 temperaturenotedCode 4-302.14Cleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; Establishment does not have a method for verifying the final rinse temperature of the dish machine. A method for assuring the final rinse temperature is reached as displayed on the machine is required to be maintained on site. CDI - High-temp. stickers ordered.
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 problemsOfficial record from Wake County Environmental Services, Jan 14, 2025 · Original Source
1 - Inspection
Jul 26, 2024
Score 99
Official score: 99 · Understand this area’s scale
2 recorded violations
minorCode 3-304.14Cleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; Small; clear containers underneath espresso machines registered 0-150 ppm. Quat shall register 200-400 ppm. Manufacturer instructions specify 200 ppm shall be maintained.
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 problemsminorCode 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; Containers holding various clean utensils and equipment soiled with coffee grounds and debris. Additionally; shelving where clean utensils and equipment are stored are soiled with food and debris. Cleaned equipment and utensils shall be stored in a clean location. Clean containers and shelving in the dish area.
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 issuesOfficial record from Wake County Environmental Services, Jul 26, 2024 · Original Source
1 - Inspection
Jan 18, 2024
Score 99
Official score: 99 · Understand this area’s scale
1 recorded violation
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; All low boy coolers in the front prep area encrusted with vanilla sweet cream residue; spilt milk and spilt coffee. Tops of lowboy coolers (exterior) soiled with debris. The floor of the tall milk reach-in cooler soiled with spilt milk. Cooler racks soiled with dried milk debris. Non-food contact surfaces of equipment shall be maintained free of 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 problemsOfficial record from Wake County Environmental Services, Jan 18, 2024 · Original Source
1 - Inspection
Oct 23, 2023
Score 99
Official score: 99 · Understand this area’s scale
4 recorded violations
minorCode 3-304.14Cleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; All sanitizer buckets (small; clear containers underneath espresso machines & large red buckets) registered 0-150 ppm. Quat shall register 200-400 ppm. Manufacturer instructions specify 200 ppm shall be maintained.
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 problemsmajorCode 4-302.14Cleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; Establishment does not have a method for verifying the final rinse temperature of the dish machine. A method for assuring the final rinse temperature is reached as displayed on the machine is required to be maintained on site. CDI - High-temp. stickers ordered.
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 problemsminorCode 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; Spilt coffee stains and coffee grounds present inside cabinets in the front prep area. Low boy coolers in the front prep area (all except for the drive through coolers) encrusted with vanilla sweet cream residue and spilt milk. The floor of the tall milk reach-in cooler soiled with spilt milk. Cooler racks soiled with dried milk debris. Non-food contact surfaces of equipment shall be maintained free of 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 problemsminorCode 6-501.12Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core; Floors underneath equipment soiled with food residue and debris. Coffee splatter present on walls behind prep areas. The walls next to the 3-compartment sink and the prep sink need more thorough cleaning. 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 problemsOfficial record from Wake County Environmental Services, Oct 23, 2023 · Original Source