Restaurant · Wake County, NC

Starbucks Target #1104

Name: Starbucks Target #1104
Address: 2700 Timber Dr, Wake County, NC

2700 Timber Dr

Last inspected Jul 1, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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

The full inspection history

5 inspections

1 - Inspection

Jul 1, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) There was a small amount of pink growth inside of the ice machine. Ice is a food and must be stored in a clean location. Ice must be protected from contamination. CDI.. The ice machine was cleaned during the 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 7-201.11 Separation - Storage (P) There was some all purpose cleaner that was stored on the counter where the drinks are made. All toxic materials must be stored in a manner to prevent contamination. Keep all toxic materials stored below all food prep areasChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Separation - Storage (P) There was some all purpose cleaner that was stored on the counter where the drinks are made. All toxic materials must be stored in a manner to prevent contamination. Keep all toxic materials stored below all food prep areas; food storage areas; single-service storage areas; and clean linen. CDI.. The all purpose cleaner was placed away from the counter.

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 4-903.11(A)(B) and (D) EquipmentEquipment 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 Clean dishes were stored on the wash drain board of the three compartment sink. Clean dishes were stored in containers that needed to be cleaned. Clean dishes were left in seating water. (A)Except as specified in (D) of this section; cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and

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, Jul 1, 2026 · Original Source

1 - Inspection

Dec 17, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 There was no hand drying device at the handwashing sink in the front counter. Provide paper towels or approved alternative for hand drying at each handsink. -Pf CDI.. The manager on duty placed hand towels at the handwashing 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 Equipment Food-Contact Surfaces and Utensils - Frequency (P) There was a small amount of pink growth on the inside of the ice machine. Ice is considered a food and must be stored in a clean location. CDI... The ice machine was cleaned during the 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 4-903.11 (A) Clean dishes were left in a container that needed to be cleaned. Clean dishes were left in seating water. Store cleaned equipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A) Clean dishes were left in a container that needed to be cleaned. Clean dishes were left in seating water. 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.

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 4-501.14 Clean the sanitize compartment of the three compartment sink. Clean the sanitize drain board on the three compartment sink. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Clean the sanitize compartment of the three compartment sink. Clean the sanitize drain board on the three compartment sink. 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.

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 17, 2025 · Original Source

1 - Inspection

Apr 11, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

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; Observed a pack single-service cups and case of single-service lids stored on the floor in the "Team Members" Closet located at the side of the front end barista station. Also notes boxes of coffee mugs and single-service items stored on the floor in the rear storage room. Single service items shall be stored in a clean; dry location and at least 6 inches off 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

minorCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C)- Observed dust and litter build up behind the high temp dishmachine; underneath the 3 compartment sink and under the bulk ice machine unit. Also need to clean the floor spaces in the "Team Members" closet as well.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, Apr 11, 2025 · Original Source

1 - Inspection

Sep 25, 2024

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

criticalCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

No hand soap available at the rear handwashing sink. Maintain soap and paper towels at all handwashing stations. CDI- Soap made available

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

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Noted gnats near the 3 compartment sink drain line and high temp dishmachine area. The PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods; if pests are found; such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12; 7 206.12; and 7 206.13; Pf and (D) Eliminating harborage conditions.

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

majorCode Observed an accumulation of residue build-up coating the vats of the 3 compartment sink. A WAREWASHING machineCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

Observed an accumulation of residue build-up coating the vats of the 3 compartment sink. A WAREWASHING machine; the compartments of sinks; basins; or other receptacles used for washing and rinsing EQUIPMENT; UTENSILS; or raw FOODS; or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified under sec. 4 301.13 shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and (C) If used; at least every 24 hours.

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 Observed dust and litter build up behind the high temp dishmachineCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observed dust and litter build up behind the high temp dishmachine; underneath the 3 compartment sink and under the bulk ice machine unit. Also noted sticky residue build-up along the front-end floor spaces across from the register. Increase frequency of cleaning underneath equipment and hard to reach floor spaces. 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, Sep 25, 2024 · Original Source

1 - Inspection

Feb 2, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Noted paper towels missing from the back handwashing sink. Keep all hand sinks stocked with paper towels and soap at all times. CDI- Paper towels replaced 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.

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Noted Quat sanitizer reading at 0ppm at the 3-compartment sink. Ensure Quaternary Ammonium sanitizer maintained between 200-400 ppm. CDI- PIC remixed sanitizer solution during visit.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The interior surface of the 3-compartment sink vats are soiled. Ware washing equipment shall be cleaned throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function. Increase cleaning frequency of 3 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

Official record from Wake County Environmental Services, Feb 2, 2024 · Original Source