Restaurant · Wake County, NC

Taste Vietnamese Cuisine

Name: Taste Vietnamese Cuisine
Address: 152 Morrisville Square Way, Wake County, NC

152 Morrisville Square Way

Last inspected Jul 9, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 94

Get the next inspection, free.

We'll email you when Taste Vietnamese Cuisine has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Jul 9, 2026

Score 94

Official score: 94 · Understand this area’s scale

8 recorded violations

notedCode 3-304.15 (A)Other

Official wording

Food separated & protected

Inspector’s notes

3-304.15 (A); Priority; Observed team member enter kitchen from outdoor with gloved hands. They changed tasks to handle RTE sub bread without washing hands first. If used; single use gloves shall be used for only one task such as working with raw 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. EHS provided training. Team member removed gloves and re-washed hands.

In plain English

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

More about other finding

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Observed a buildup of dried debris inside basin of food prep sinks. Various utensils and containers stored as clean are soiled with food debris- items washed . Equipment; food contact surfaces and utensils shall be clean to sight and touch. 4-602.11; Core; Black and pink residue around tube inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.

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 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Observed no date mark marking for crab sticks and cooked marinated pork. Ready to eat ; Potentially hazardous food (Time/temperature for food safety food )prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.

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 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation; Menu is missing the disclosure statement. An example of a disclosure statement: * Denotes that items may contain raw or undercooked ingredients. Disclosure shall include: (1) A description of the animal-derived foods; such as oysters on the half shell (raw oysters raw-egg Caesar salad; and hamburgers (can be cooked to order); or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. (3) Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness; especially if you have certain medical conditions. Pf Email or send a picture of new template to inspector before printing for finalizing updates. maria.powell@wake.gov Menu is missing asterisks for items that may be served raw or under cooked i.e. burgers; steak. Place an asterisk next to each animal food that can be ordered undercooked. Disclosure statement is missing from the menu. Asterisked items may contain raw or undercooked ingredients.

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 4-202.11Cleaning 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 chipped plastic spatulas; food processor blade and some cutting boards have deep grooves. A) Multiuse food contact surfaces shall be: (1) Smooth; Pf (2) Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; Items discarded

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; Reach-in cooler gaskets; shelving; and fan guards are soiled with accumulation; dust and debris. . All exterior surfaces of frying/cooking equipment contain grime and grease build up. Non-food contact surfaces shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency and conduct more periodical deep cleanings.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Observed large water leak at pipe under hand sink A plumbing system shall be: (A) Repaired according to law and (B) Maintained in good repair. Repair hand sink.

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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Floors have heavy soil and dead cockroaches on the floor in the dry storage area. Walls; ceiling tiles; and ventilation equipment throughout the kitchen are soiled with food splatter; dust; and debris. Extensive cleaning is needed. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency and conduct more periodical deep cleanings.

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 9, 2026 · Original Source

1 - Inspection

Feb 11, 2026

Score 95

Official score: 95 · Understand this area’s scale

4 recorded violations

notedCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Emplyee entered building from back door then dried hands off with a dry paper towel at the hand sink; without washing hands first. Hands shall be washed: After handling soiled equipment or utensils; During food preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands. Manager interrupted activities and request hand wash-team member washed hands.

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; Observed a buildup of dried debris inside corners of two food prep sinks. Various utensils and containers stored as clean soiled with food; debris; and old sticker residue. Equipment; food contact surfaces and utensils shall be clean to sight and touch. Stickers shall be removed prior to thecleaning process. CDI - Items moved to be thoroughly cleaned. 4-501.114; Priority; Quat Sanitizer is not available. Quat sanitizer shall register 200-400PPM. Sanitizer shall be readily available for cleaning food contact surfaces. Obtain sanitizer ASAP.

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 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Observed insect glue board stored on shelving under prep table next to single use clam shells. Poisonous or toxic materials shall be stored so they can not contaminate food ; equipment; utensils; linens; and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food ; equipment; utensils; linens; and single service articles or single use articles. Rearrange to ensure this chemical tape is not above food or utensils. Item removed.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Observed wet and soiled wiping cloths on counters. Wet or soiled wiping cloths shall be submerged in a sanitizer solution in between uses.

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 11, 2026 · Original Source

1 - Inspection

Oct 27, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

7 recorded violations

notedCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Employee drinks stored on prep surfaces next to facility food. Store employee beverages on the lowest possible non-work surface to prevent contamination.

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 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Various utensils and containers stored as clean soiled with food; debris; and old sticker residue. Equipment; food contact surfaces and utensils shall be clean to sight and touch. Stickers shall be removed prior to the cleaning process. CDI - Items moved to be thoroughly cleaned. 4-602.11; Core; Ice machine soiled with pink and brown accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. 4-602.12; Core; Interiors of all cooking and baking equipment are soiled. Cooking and baking equipment shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; An opened carton of half & half held past the 7-day hold (opened on 10/19/2025). TCS (Time/Temperature Control for Safety) foods shall not be held past 7 days following opening/preparation. CDI - Half & half voluntarily 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

notedCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Cooked pork; cooked noodles; and bean sprouts are held on time control. Labels present on foods; but no procedure available for review. If time without temperature control is used as the public health control for a working supply of potentially hazardous food (TCS food) procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request. CDI - Education provided and PIC emailed TPHC procedures for use. Fill procedure out and keep onsite for review.

In plain English

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

More about other finding

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; Single-service/single-use containers stored with the food contact surface facing upwards. Store inverted to prevent contamination until use; or in original protective packaging

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Sanitizer test strips are heavily soiled with excessive grime and grease build up. Walk-in cooler gasket; shelving; and fan guards are soiled with accumulation; dust and debris. Grease build up is present on hood filters and panels. All exterior surfaces of frying/cooking equipment contain grime and grease build up. Non-food contact surfaces shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency and conduct more periodical deep cleanings.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Walls; ceiling tiles; and ventilation equipment throughout the kitchen are soiled with food splatter; dust; and debris. Extensive cleaning is needed. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency and conduct more periodical deep cleanings.

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, Oct 27, 2025 · Original Source

1 - Inspection

Feb 13, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

7 recorded violations

notedCode 5-205.11 Using a Handwashing Sink. (Pf) Scoops and plastic bags were stored on handwashing at rear exit door. (B) A HANDWASHING SINK may not be used for purposes other than handwashing. The PIC had an employee remove those items from the hand washing sink. ***CORRECTED DURING INSPECTION (CDI)*** 6-301.11 Handwashing CleanserHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink. (Pf) Scoops and plastic bags were stored on handwashing at rear exit door. (B) A HANDWASHING SINK may not be used for purposes other than handwashing. The PIC had an employee remove those items from the hand washing sink. ***CORRECTED DURING INSPECTION (CDI)*** 6-301.11 Handwashing Cleanser; Availability. (Pf) Cookline hand washing sink soap dispenser was empty. Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid; powder; or bar soap. The PIC equipped sink with hand soap. ***CDI***

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

4-602.12 Cooking and Baking Equipment. The interior cavities of the toaster oven and microwave are soiled.(A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. The PIC is advised to ensure these items are cleaned 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

notedCode GENERAL COMMENT: 3-501.17 Ready-to-EatFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

GENERAL COMMENT: 3-501.17 Ready-to-Eat; Time/Temperature Control for Safety Food; Date Marking. Dating marking in the walk in cooler is inconsistent as some food items are date marked and other items are not. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. EHS explained the process of date marking all food items that will be held over 24 hours even if they are portioned from a date marked container.***CDI***

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 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage. Containers without handles are stored in the rice bins and used as rice scoops. (B) In FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed. The PIC is advised to use scoops/containers with a handle that can be stored above the rice.

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 4-501.11 Good Repair and Proper Adjustment - Equipment (C) The following items are damaged or unnecessary to operations and shall be repairedCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) The following items are damaged or unnecessary to operations and shall be repaired; replaced; or removed: rusty and corroded bottom shelf of food prep work top table; missing and blown light bulbs in the dry storage area; rusty shelves throughout kitchen; missing reach in freezer kickplate; and remove drink machine that is no longer used. Equipment shall be maintained in good repair.

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 4-602.13 Nonfood Contact Surfaces (C) The following areas or items are soiled and shall be cleaned: sanitizer test strip are heavily soiled with excessive grime and grease build upCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) The following areas or items are soiled and shall be cleaned: sanitizer test strip are heavily soiled with excessive grime and grease build up; grease build up on hood filters/panels; and all exterior surfaces of frying/cooking equipment contain grime and grease build up. Nonfood contact surfaces 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

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) The following surfaces and areas are soiled and shall be cleaned: excessive splatter and build up on walls at dish machine; frp walls through out kitchen; and three compartment sink and stainless steel panels at cookline.

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 13, 2025 · Original Source

1 - Inspection

Mar 14, 2024

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

minorCode 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; Avocadoes used for boba drinks were unwashed with stickers attached. Fruits and vegetables shall be thoroughly washed to remove soil or other contaminants before being cut. Wash avocadoes before use.

In plain English

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

More about other finding

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; Food containers were stacked while wet. Clean equipment shall be stored in a self-draining position that allows air drying. Store containers to allow air-drying.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Grill line exhaust vent was soiled with grease accumulations. Sides of grill line units were soiled with grease accumulations. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean items listed.

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; Walls in dish area and along make line were soiled. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean walls.

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 14, 2024 · Original Source

1 - Inspection

Oct 27, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Grill line exhaust vent was soiled with grease accumulations. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean exhaust vent.

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 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 ; Priority; Quaternary ammonia sanitizer in spray bottle for spraying down cutting boards and prep stations had a concentration of greater than 400 PPM. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM or according to manufacturer's instructions. CDI: Spray bottle was diluted.; 7-205.11; Priority; WD-40 being used to lubricate food slicer. Lubricants used for food-contact surfaces shall be approved for use in food establishments. CDI: WD-40 was removed and person in charge was provided with resources to find food-safe alternatives.

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)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Multiple containers were stacked while wet. Clean equipment shall be stored in a self-draining position that allows air drying. Store containers to allow air-drying.