Restaurant · Wake County, NC

Starbucks Target 1824

Name: Starbucks Target 1824
Address: 1040 Timber Dr E, Wake County, NC

1040 Timber Dr E

Last inspected Jul 22, 2026 · View Map ↗ · Compare ↗

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Score 97

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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

5 inspections

1 - Inspection

Jul 22, 2026

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

minorCode 2-102.12 (A) Certified Food Protection Manager (C) The manager on duty did not have proof that a Manager's Food Protection Test had been taken and passed. Each Time food is handledPermits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) The manager on duty did not have proof that a Manager's Food Protection Test had been taken and passed. Each Time food is handled; prepared; displayed; or served the person-in-charge must have a valid Manager's ServSafe or ANSI approved certificate on hand at the time of the inspection.

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 —Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 Time as a Public Health Control (P) (Pf) The milk products in the self-service area had a discard time of 12 noon. The items were still in the self- service area after 1:00pm. Once the discard time has expired the food items must be discarded. CDI... The expired products were removed.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Separation - Storage (P) There was one can of Lysol spray that was stored above coffee and other food items. All toxic items must be stored in a manner to prevent contamination. Toxic items must be stored away from all food and single-service items. CDI... The Lysol was moved away from the coffee.

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

notedCode —Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests (Pf) There were several flies observed in the food prep area. Take steps to eliminate the pest problem. CDI.. The manager on duty called out ECO Lab to correct the issue.

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

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Remove the frost build-up around the door in the reach-in freezer unit. Clean the liquid accumulation at the bottom of the reach-in cold hold units. Equipment must be cleaned at a frequency necessary to preclude the accumulation of soil residues.

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, Jul 22, 2026 · Original Source

1 - Inspection

Dec 8, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 4-903.11 (A) Clean dishes were left in a container of 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 of 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 Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing Equipment; Cleaning Frequency (C) The rinse compartment of the three compartment sink had accumulated debris along the interior of the sink. Fresh sanitizer was placed in the sink. Warewashing compartments/drainboards of the sink used for washing and rinsing equipment; utensils; raw foods; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils. This was a repeat item from the last inspection. CDI... The compartment 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

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the accumulation along the bottom interior basin of the 2 door reach-in cooler. There was an accumulation of residue build-up along the surrounding surface of the handwashing sink. Increase cleaning frequency. Equipment shall be cleaned at a frequency necessary to preclude the accumulation of residue build-up/

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Clean the walls at the three compartment sink. Clean the ceiling covers near the three compartment sink to remove the splatter. Clean the floor around the popcorn machine. 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, Dec 8, 2025 · Original Source

1 - Inspection

Apr 2, 2025

Score 97

Official score: 97 · Understand this area’s scale

5 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; Noted a box of single-service coffee cups lids stored on the floor near the mop sink area. Keep single-service items at least 6 inches off the floor in a clean dry location.

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; Noted ice machine; no longer working and under repairs during inspection. Noted front-end conventional oven no longer working either. PIC indicated a work order was placed for conventional oven Friday March 28th. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.

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 4-501.14- Noted an accumulation of residue build up along the interior base of the 3 comp 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- Noted an accumulation of residue build up along the interior base of the 3 comp 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. Increase frequency of cleaning.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Observed an accumulation of residue build up along the bottom interior basin of the 2 door reach in cooler (located on the right-hand side). Also observed an accumulation of residue build-up along the surrounding surface of the handwashing sinks. Increase cleaning frequency. Nonfood-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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; Observed an accumulation of litter and debris underneath the reach-in cooler units and the bulk ice machine unit. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 6-501.16 Drying Mops (C) - Found a mop drying in the mop sink. Store mops for air drying after use.

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 2, 2025 · Original Source

1 - Inspection

Aug 19, 2024

Score 99

Official score: 99 · Understand this area’s scale

5 recorded violations

minorCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Noted one of the staff members prepping food and beverages while only donning a visor. 2-402.11; Core; A) Except as provided in par. (B) of this section; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI: Operator ensure all staff wearing visors have hairnets in place.

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

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; Noted a few boxes of single-service coffee cups stored on the floor in the rear storage area. Keep single-service items at least 6 inches off the floor in a clean dry location.

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; The reach-in cooler on the far right-hand side is no longer working. PIC indicated a work order was placed over the weekend for noted unit. No TCS items currently stored inside unit. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Observed an accumulation of residue build-up along the basin and surrounding surface of the handwashing sinks. Increase cleaning frequency. 4-602.13; Core; Nonfood-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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; Observed an accumulation of litter and debris underneath the reach-in cooler units and the high temp dish machine. 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, Aug 19, 2024 · Original Source

1 - Inspection

Jan 8, 2024

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

minorCode Observation: Staff performing production tasks while not wearing hair coverings. 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Staff performing production tasks while not wearing hair coverings. 2-402.11; Core; A) Except as provided in par. (B) of this section; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI: Operator ensure all staff wearing visors have hairnets in place.

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

minorCode Observation: Single service cups not dispensed protected to prevent hand contact where mouth surfaces are located. Provide a dispenser that protects these areas of the single service cup for consumer dispensing. 4-904.11Equipment and utensils

Official wording

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

Inspector’s notes

Observation: Single service cups not dispensed protected to prevent hand contact where mouth surfaces are located. Provide a dispenser that protects these areas of the single service cup for consumer dispensing. 4-904.11; Core; (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled; displayed; and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (C) Except as specified under par. (B) of this section; SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.

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 Observation: The non-food contact surfaces of the straw/stir plastic holders have debris down in the bottom of container. Increase cleaning frequency. 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The non-food contact surfaces of the straw/stir plastic holders have debris down in the bottom of container. Increase cleaning frequency. 4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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 Observation: A backflow device is not installed ahead of the blender rinser on the spigot at the service sinks. 5-203.14Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

Observation: A backflow device is not installed ahead of the blender rinser on the spigot at the service sinks. 5-203.14; A PLUMBING SYSTEM shall be installed to preclude backflow of a solid; liquid; or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT; including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW; by: (A) Providing an air gap as specified under sec. 5-202.13 P; or (B) Installing an APPROVED backflow prevention device as specified under sec. 5-202.14. P Verification for corrective action by 1/11/2024.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, Jan 8, 2024 · Original Source