Restaurant · Wake County, NC

Sugar Magnolia Cafe

Name: Sugar Magnolia Cafe
Address: 219 S White St, Wake County, NC

219 S White St

Last inspected May 12, 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

3 inspections

1 - Inspection

May 12, 2026

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

Observation: Certified food protection manager was not present. 2-102.12 (A) Certified Food Protection Manager (C)

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

majorCode Observation: Dishes were being washed and sanitized in the prep sinksCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Dishes were being washed and sanitized in the prep sinks; without the rinse step. Three comp sink is not working properly at this time. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf)

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: Single service containers are stored on the floor of the storage closet. 4-903.11(A)(C) Store single-use and single-service articles in a cleanEquipment and utensils

Official wording

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

Inspector’s notes

Observation: Single service containers are stored on the floor of the storage closet. 4-903.11(A)(C) Store single-use and single-service articles 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

minorCode —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Dust is building up around ceiling vent in kitchen. Dust and debris are building up behind equipment in kitchen and coffee station. 4-602.13 Nonfood Contact Surfaces (C)

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, May 12, 2026 · Original Source

1 - Inspection

Mar 27, 2025

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode Observation: Sanitizer in two compartment sink to sanitize tea cups was weakCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Sanitizer in two compartment sink to sanitize tea cups was weak; it did not register on test strips. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P CDI: Sanitizer was remade at correct concentration.

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: QuicheFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Quiche; chicken salad; and egg was not date marked in the prep cooler. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) CDI: Egg was thrown away; quiche and chicken salad were date marked.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode Observation: Paint is peeling off the ceiling above hand wash sink. 6-101.11/6-201.11 FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Paint is peeling off the ceiling above hand wash sink. 6-101.11/6-201.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.

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 27, 2025 · Original Source

1 - Inspection

Mar 22, 2024

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

criticalCode 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; Mini fridge at coffee area found to be going out and no longer maintaining TCS items at 41F or below. TCS items shall be maintained at 41F or below. CDI: PIC set up an ice bath for TCS items.

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

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; No test strips available for quat sanitizer. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. CDI: PIC was given quat test strips.

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 22, 2024 · Original Source