Restaurant · Wake County, NC

Take 5 Cafe Raleigh

Name: Take 5 Cafe Raleigh
Address: 8529 Six Forks Rd, Wake County, NC

8529 Six Forks Rd

Last inspected Mar 5, 2026 · View Map ↗ · Compare ↗

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Score 94.5

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

The full inspection history

6 inspections

1 - Inspection

Mar 5, 2026

Score 94.5

Official score: 94.5 · Understand this area’s scale

6 recorded violations

notedCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority foundation; The handwashing sink next to the front prep cooler was missing hand soap. Each handwashing sink/group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI - Soap container was added to this sink. 5-205.11 (B); Priority foundation; Observed a container full of water placed into the basin of a handwashing sink across from the 3-compartment sink. A handwashing sink may not be used for purposes other than handwashing. CDI - Container removed by PIC.

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 separated & protected

Inspector’s notes

3-304.15(A); Priority; Observed a food employee handling raw; frozen chicken for chicken philly cheesesteak; then attempting to handle cooked falafel without changing their gloves. Also observed a food employee cleaning dirty gloves with a sanitized wiping cloth instead of discarding. If used; single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI - Spoke to PIC and hand food employee discard soiled gloves and wash hands.

In plain English

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

More about other finding

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; When testing the multi-quat sanitizer solution in the 3-compartment sink the concentration was less than 150ppm; the minimum required per manufacturer's label. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be used in accordance with the EPA-registered label use instructions; and shall be used as follows: A quaternary ammonium compound solution shall have a concentration of a minimum 150ppm not to exceed 400ppm; as indicated by the manufacturer's use directions included in the labeling. CDI - Old solution drained and new solution was made and tested to be around 300ppm. 4-601.11(A); Priority foundation; Observed a ladle and a couple food containers with food debris and sticker residues on their surfaces. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed and placed at the 3-compartment sink for 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 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; A couple foods at the salad line and some foods in the sandwich prep cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Lids were closed on the prep cooler and ice bags were added to cool foods on the salad line. Repeat. Improvements made from previous inspection; full points not taken.

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 4-903.11 (B)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (B); Core; Observed several metal food containers and a couple plastic food containers stacked together while wet. Clean equipment and utensils shall be stored: in a self-draining position that allows for air drying; and covered or inverted. Separate containers to allow for air drying and drainage.

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 6-501.110Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110; Core; Observed an employee coat stored in the dry storage area where part of the coat was on top of some ingredient containers. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. CDI - Coat removed and returned to the storage area in the office.

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 issues

Official record from Wake County Environmental Services, Mar 5, 2026 · Original Source

1 - Inspection

Aug 14, 2025

Score 94

Official score: 94 · Understand this area’s scale

7 recorded violations

notedCode 4-602.11 (E)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 (E); Core; Observed some brown residue in the Cheerwine and Pepsi soda nozzles. Surfaces in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; and enclosed components of equipment such as ice makers; beverage and syrup dispensing lines or tubes; and water vending equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Remove soda nozzles and 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

notedCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Some of the chicken kabobs were holding below 135F; see temperature table. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Temperature on hot-holding equipment was increased and when checked again the food was holding above 135F.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Observed various foods in different coolers holding above 41F; due to either the containers not being deep enough for the line cooler or that the ice was not in contact with the food containers. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded some foods and others were moved into a deeper container. Repeat.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed a couple packages of sliced turkey and corned beef without date marking. TCS; refrigerated; ready-to-eat; foods either prepared in the establishment or opened from a package shall be discarded if it: Exceeds the temperature and time combination specified in the NC Food Code; except time that the product is frozen; Is in a container or package that does not bear a date or day; or is appropriately marked with a date or day that exceeds a temperature and time combination as specified in the NC Food Code. CDI - Correct dates were added to food packages. Repeat.

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 7-202.12 (A)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-202.12 (A); Priority; When tested during the inspection; the concentration of the multi-quat sanitizer in the 3-compartment sink was above 500ppm. Poisonous/toxic materials shall be used according to: Law and this Code; and manufacturer's use directions included in labeling. CDI - Manufacturing label indicates range for this solution to be 150-400ppm; solution was drained and refilled with sanitizer at correct concentrations.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Containers of flour and sugar did not have labels. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. CDI - Labels were added to containers.

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 4-501.12Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.12; Core; Observed heavily scratched plastic cutting boards with deep scratches. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. Remove scratched cutting boards.

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 14, 2025 · Original Source

1 - Inspection

Mar 25, 2025

Score 96

Official score: 96 · Understand this area’s scale

8 recorded violations

notedCode 3-101.11Contamination

Official wording

Food in good condition; safe & unadulterated

Inspector’s notes

3-101.11; Priority; Observed spoilage on lemons and limes in walk in. Food shall be safe; unadulterated; and honestly presented- item discarded.

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 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority Foundation; Observed pan of frozen raw burgers placed in walk in directly on top of pans of corned beef. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.

In plain English

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

More about other finding

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; Observed fresh mozzarella; blue cheese; broccoli salad; cut lettuce holding above 41F in ice bath display. However; containers were not surrounded/ submerged in ice. TCS foods shall be held at 41F. Items adjusted down into ice.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed breaded chicken; corned beef; open packages of feta; mozzarella; chicken salad; tuna salad held without date marking. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items discarded.Corrected During Inspection

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed onions; cut lettuce; cut tomatoes; and fruit salad cooling inside tightly covered plastic. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Observed quat sanitizer 0PPM in bucket. Quat sanitizer shall register 200-400PPM. Solution replaced.

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 4-202.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-202.11; Priority Foundation; Observed chipping plastic on two spatulas and one blue cutting board. Items discarded. A) Multiuse food contact surfaces shall be: (1) Smooth; Pf (2) Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; 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 6-501.12 CoreCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Core; Thick dust accumulation inside ceiling vent above mop sink. Physical facilities shall be cleaned as often as necessary to keep them clean. 6-501.11 Core; Rusted shelving on bottom racks in dry storage area Physical facilities shall be maintained in good repair. 6-501.114 Core; Cluttered area and miscellaneous items present in dry storage. Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and (B) Litter. Remove any items that are not essential to daily operations.

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 25, 2025 · Original Source

1 - Inspection

Sep 9, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

7 recorded violations

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Observed personal coffee stored on prep sink drain board. An employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single service and single use articles; or other items needing protection can not result- item removed.

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

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Observed dried food residue inside two food prep sinks. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp 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

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; Observed chicken; boiled eggs; lima beans; corn; beets holding above 41F. TCS foods shall be held at 41F. Items discarded. Items sat at room temperature as they were transported from the walk in. TCS foods shall be quickly transported into other coolers to avoid temperature abuse.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed open package of mozzarella cooler and cooked wings inside walk in freezer held without date marking. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.

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

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed pans of cut tomatoes cooling while tightly covered. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed.

In plain English

More about food kept at an unsafe temperature

minorCode 3-501.12Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.12; Core; At the beginning of inspection. Observed pans of breaded chicken; burgers; corned beef; deli meats ect... holding at room temperature. Potentially hazardous food (Time/temperature for food safety food that is slacked to moderate the temperature shall be held:(A) Under refrigeration that maintains the food temperature at 41F or below (B) At any temperature if the food remains frozen.

In plain English

More about food kept at an unsafe temperature

minorCode 4-501.12Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.12; Core; Observed large blue scored cutting board. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced.

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 9, 2024 · Original Source

1 - Inspection

Mar 27, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Noted improvement on the storage order in the walk-in freezer; however; one container of raw chicken found stored on shelving above ready-to eat foods in the walk-in cooler. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI- Containers of food were re-arranged during the inspection.

In plain English

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

More about other finding

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; One small container of sliced chicken found in hot box holding at 119F. TCS food shall be maintained at 135F or above. CDI- Chicken was placed in the oven and reheated to a temperature of 169F prior to placing back in holding unit. This was the only food item found incorrectly hot-holding today.

In plain English

More about food kept at an unsafe temperature

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); Core; One stack of metal food containers and a few metal bowls found stacked while still wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry these items before stacking.

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; Wire shelving is rusting in the front 2 door reach-in cooler at the sandwich area. Equipment shall be maintained in a state of good repair and condition. PIC stated that a few pieces of equipment will be replaced within the next few months; equipment will be replaced with similar units.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Discharge pipe under left side of prep sink is dripping water when water flows through. A plumbing system shall be maintained in good repair. Contact maintenance and ensure this pipe is repaired.

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, Mar 27, 2024 · Original Source

1 - Inspection

Dec 5, 2023

Score 95

Official score: 95 · Understand this area’s scale

4 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw chicken on sheet tray stored directly on top of sheet tray containing raw beef in the walk-in cooler. Cooked chicken stored directly beside raw beef patties in the walk-in cooler. Vegetables stored under and beside prepped; raw meat in the walk-in freezer. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI- All foods were re-arranged during the inspection.

In plain English

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

More about other finding

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Two metal food containers with minor food debris present while being stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Food containers were sent to the warewashing area to be washed 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

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; (1)Large lexan container filled with ice holding smaller containers of pico and shredded lettuce at the steam well. Ice is only coming in contact with bottom of food containers and top portions of food holding as high as 50F. (2)Cold well filled with ice holding cut melon at an internal temperature as high as 46F and diced tomato holding at 44F. TCS food shall be maintained at 41F or less. CDI- Ice was added to these containers to completely submerge product and EHS verified a drop in temperature later in the inspection. EHS has discussed using time as a public health control in previous inspections for the few foods held on ice due to facility only being open from 11a-2p. *This violation has been noted on the last three routine inspections. Full points deducted.

In plain English

More about food kept at an unsafe temperature

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; Wire shelving is rusting in the front 2 door reach-in cooler at the sandwich area. This was the only piece of equipment in poor repair throughout facility. Equipment shall be maintained in a state of good repair and condition. Replace rusty shelving in the front 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 problems

Official record from Wake County Environmental Services, Dec 5, 2023 · Original Source