Restaurant · Wake County, NC

Taziki's Cafe

Name: Taziki's Cafe
Address: 7161 O'Kelly Chapel Rd, Wake County, NC

7161 O'Kelly Chapel Rd

Last inspected Jul 8, 2026 · View Map ↗ · Compare ↗

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Score 95

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

5 inspections

1 - Inspection

Jul 8, 2026

Score 95

Official score: 95 · Understand this area’s scale

5 recorded violations

notedCode 3-301.11(B) Preventing Contamination from Hands (P) Except when washing fruits and vegetables or when the product will be heated to a minimum temperature of 145F or when the facility has received prior approvalEmployee health and hygiene

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

3-301.11(B) Preventing Contamination from Hands (P) Except when washing fruits and vegetables or when the product will be heated to a minimum temperature of 145F or when the facility has received prior approval; food employees may not contact ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. Employee was preparing cumbers after they had been washed without wearing gloves. CDI: Cucumbers were rewashed and employee donned gloves.

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

notedCode 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Can opener had accumulations of food debris after use during today's morning preparation. Food-contact surfaces shall be cleaned throughout the day at least every four hours. CDI: Can opener cleaned. Clean can opener every four hours when in-use. 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Can opener had accumulations of food debris after use during today's morning preparation. Food-contact surfaces shall be cleaned throughout the day at least every four hours. CDI: Can opener cleaned. Clean can opener every four hours when in-use. 4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) Chlorine sanitizer in dish machine had a concentration of 0 PPM during inspection. Chlorine sanitizing solution shall have a concentration of 50-200 PPM or according to sanitizing temperature chart. CDI: Dish machine can not be used for sanitizing until it is repaired to properly sanitize. Dish machine may be used for washing and rinsing; but sanitizing must be completed at 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

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Taziki in flip-top had a temperature range above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Sauce was relocated to walk-in cooler to cool to 41F.

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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Container of salsa within sauce cooler and container of tomato paste within walk-in cooler were maintained beyond 7 days. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: Food was voluntarily discarded by PIC.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Wall near 3-compartment sink was soiled with black debris and other residues. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean wall.

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 8, 2026 · Original Source

1 - Inspection

Nov 26, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) A certified food protection manager was not present during inspection. A person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Acquire a food protection manager certification. List of ANSI-approved programs: https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4

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 —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Hand Drying Provision (Pf) Make-line handwashing sink did not have paper towels available (battery dead). Each set of handwashing sinks shall be supplied with hand drying provisions. CDI: Paper towels added nearby 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

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 —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf) One spray bottle of bleach was not labeled. Working containers used for toxic materials such as cleaners and sanitizers shall be clearly and individually identified with the common name of the material. CDI: Label added.

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 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) Gaskets of prep coolers and can opener inserts were soiled with food debris accumulations. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas 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

Official record from Wake County Environmental Services, Nov 26, 2025 · Original Source

1 - Inspection

Jul 29, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch (Pf) Cleaned containers were stored with stickers and sticker residues. CDI: Equipment was removed from clean storage area and sent to cleaned further.

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) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Tomatoes and cooked chicken were maintained above 41F on grill drawer cooler and right flip-top. Temperature controlled for safety (TCS) foods shall be maintained at 41F or less. CDI: Food was moved to another cooler to allow cooling to 41F. Ensure that drawer coolers are always fully shut when not in use. Food within flip-top was rearranged to place TCS foods at farthest points from adjacent grill.

In plain English

More about food kept at an unsafe temperature

notedCode 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) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Clean containers stacked while wet. Clean equipment and utensils shall be stored in a self-draining position that promotes air drying. Ensure utensils and containers are properly stored.

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 29, 2025 · Original Source

1 - Inspection

Feb 7, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. (P) Chlorine sanitizing solution had a concentration of 0 PPM during inspection. Chlorine sanitizing solution shall have a concentration of 50-200 PPM. CDI: Chlorine solution was replaced and re-primed. Tested to be 100 PPM. PIC called technician to verify other underlying issues were not present.

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) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Chicken in amber baskets was maintained below 135F. Potatoes in steam table were maintained below 135F. Temperature controlled for safety foods shall be maintained at 135F or greater. CDI: Chicken and potatoes were moved sent to be reheated to 165F.

In plain English

More about food kept at an unsafe temperature

notedCode —Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods Cooked potatoes were cooling in walk-in cooler with tightly sealed plastic covering. Cooling shall be accomplished by placing foods in containers that are loosely covered or uncovered if protected from overhead contamination. Plastic removed from chicken during inspection.

In plain English

More about food kept at an unsafe temperature

notedCode —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11 Designation - Dressing Areas and Lockers (C) Employee phone was stored on wire rack in rear kitchen. Lockers or other suitable facilities shall be provided for the orderly storage of employees clothing and other possessions. Store phones in designated areas.

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, Feb 7, 2025 · Original Source

1 - Inspection

Jul 26, 2024

Score 94.5

Official score: 94.5 · Understand this area’s scale

8 recorded violations

criticalCode 2-301.12Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.12; Priority; Food employee washing hands at handsink with no hot water and no hand soap available. Handwashing shall be accomplished by using warm water and soap. CDI - food employee educated; soap and hot water provided.

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

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; No hot water available at handsink at far end of prep line; next to the range. Each handsink shall provide water of at least 100F. Hot water turned on below sink and functioning before EHS departed.; 6-301.11; Priority Foundation; No soap available at one handsink located at end of food prep area; next to range. Each handsink shall be provided with a supply of soap. CDI - soap provided 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

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; One container of chicken soup holding below 135F for hot holding. Time/Temperature Control for Safety (TCS) foods shall be stored at 135F or above for hot holding. CDI - chicken soup reheated to 165+ and replaced in steam table. Steam table adjusted to a warmer setting.

In plain English

More about food kept at an unsafe temperature

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; Various Time/Temperature Control for Safety (TCS) foods holding above 41F for cold holding (outlined in temperature chart above). TCS foods shall be stored at 41F or below for cold holding. Foods moved to reach-in freezer to re-cool. Be mindful about leaving cooler drawers open for an extended period of time. Consider having this unit evaluated by a technician to ensure it is functioning properly.

In plain English

More about food kept at an unsafe temperature

minorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Core; Cooked chicken cooling in walk-in cooler with tightly sealed plastic covering. Cooling shall be accomplihshed by placing foods in containers that are loosely covered or uncovered if protected from overhead contamination. Plastic removed from chicken during inspection.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wet wiping cloths stored in Quarternary ammonium sanitizer below approved concentration. When not in use; wet wiping cloths shall be stored in sanitizer at the appropriate concentration. Sanitizer buckets remade with sanitizer at the appropriate 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

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Bowls used as scoops and stored in rice; sugar; and feta cheese. When not in use; utensils shall be stored with their handle above the surface of the food. Ensure scoops with handles are used and that the handles are above the surface of the food.

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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Clean containers stacked while wet. Clean equipment and utensils shall be stored in a self-draining position that promotes air drying. Ensure utensils and containers are properly stored.