Restaurant · Wake County, NC

Starbucks #9840

Name: Starbucks #9840
Address: 1107 Walnut St, Wake County, NC

1107 Walnut St

Last inspected Apr 14, 2026 · View Map ↗ · Compare ↗

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Score 97

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

4 inspections

1 - Inspection

Apr 14, 2026

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. interior of whip it cream device was not fully clean to sight and touch. Observed whipping cream water residue inside. Food contact surfaces shall be clean to sight and touch.

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. Observed box of coffee beans stored on the floor at rear of establishment. Ensure items are placed on designated stands to prevent contact with floor and draining from can wash and three compartment sink.

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

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping clothes for espresso macines and counter tops was around 50-100ppm for quaternary sanitizer. CDI by remaking solution.

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 4-903.11 (A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Clean coffee mugs are stored on drying mat directly next to splash of coffee machine. Equipment shall be stored in a location where they are not exposed to splash. 4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) observed coffee cups stored on the floor in rear of establishment.

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

Official record from Wake County Environmental Services, Apr 14, 2026 · Original Source

1 - Inspection

Jun 27, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Bacon gouda egg sandwich; turkey bacon and egg sandwich; sausage egg and cheddar sandwich; impossible burger and egg sandwich; and egg pesto sandwich observed inside reach in cooler between 42-48 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC voluntarily discarded these items. Products on lower shelving on reach in cooler observed at 41 F or less. PIC has work order in place to have this unit assessed.

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 6-501.111 Controlling Pests (C) Accumulation of fruit flies observed underneath cabinet of prep sink where blenders are emptied and rinsed. Fruit flies also observed inside display case. The premises shall be maintained free of insectsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests (C) Accumulation of fruit flies observed underneath cabinet of prep sink where blenders are emptied and rinsed. Fruit flies also observed inside display case. The premises shall be maintained free of insects; rodents and other pests. Pest control invoice observed from the beginning on June 2025.

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 4-903.11 (A)Equipment and utensils

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

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) Splatter build up on ceiling above three compartment sinks. Floors underneath three compartment sink have dirt build up. Dust build up along walls between handwashing sink and ovens. Physical facilities shall be maintained and kept 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 27, 2025 · Original Source

1 - Inspection

Nov 22, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

minorCode 4-602.13 Nonfood Contact Surfaces (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C); A few of the gaskets and interior bottom shelves of reach in coolers had food residues. Maintain non food contact surfaces of equipment clean. Increase frequency of cleaning of 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

Official record from Wake County Environmental Services, Nov 22, 2024 · Original Source

1 - Inspection

Apr 17, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

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; Single use cups stored next to dump sink had visible soil on them. These cups were stored unprotected in the dispenser; with several cups exposed to splash. Single service items shall be stored to be protected from splash; dust; and other contamination. CDI-Soiled cups were voluntarily discarded. Discussed storage options; including storing cups with wrapper left on; or not storing cups above the fill line in the caddy.