Restaurant · Wake County, NC

The Muse Coffee Co.

Name: The Muse Coffee Co.
Address: 225 Timber Dr, Wake County, NC

225 Timber Dr

Last inspected Jun 16, 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

4 inspections

1 - Inspection

Jun 16, 2026

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

criticalCode 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) Chicken Salad was held at 49F; Pico was held at 52F; Sausage was held at 54F; Feta Cheese was held at 48F; Sliced Tomatoes was held at 52F; Lettuce was held at 51F. These potentially hazardous foods must be held at 41F or below. CDI.. The items were cooled down to 41F or below.

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 7-201.11 Separation - Storage (P) There was some chemicals that were stored above the syrups. Store all chemical away from all foodChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Separation - Storage (P) There was some chemicals that were stored above the syrups. Store all chemical away from all food; single-service; and food service equipment to prevent contamination. CDI.. The chemicals were moved away from the syrups.

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 3-302.15 Washing Fruits and Vegetables (A)Except as specified in par. (B) of this section and except for wholeOther

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15 Washing Fruits and Vegetables (A)Except as specified in par. (B) of this section and except for whole; raw fruits and vegetables that are intended for washing by the CONSUMER before consumption; raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in READY-TO-EAT form. Remove the stickers from the avocados before cutting them. There was several avocados that had the stickers left on them.

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) and (C) EquipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C) Equipment; Utensils; Linens and Single-Service and Single Use Articles-Storing (A)Except as specified in par. (D) of this section; cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 6 inches above the floor. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under par. (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. The single service cups on the front counter were not stored in a protective manner. All single service items must be stored in a manner to prevent contamination.

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

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

Inspector’s notes

4-501.12 Cutting Surfaces (C) The cutting boards had deeps cuts and grooves on both sides of the boards. Resurface or replace cutting surfaces that can longer be effectively cleaned and sanitized. This is a repeat from the last 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

notedCode 4-501.14 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 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. The sanitize side of the three compartment sink needed to be cleaned. Clean the sink before running fresh water and sanitizer in the sink. CDI... The sink 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

Official record from Wake County Environmental Services, Jun 16, 2026 · Original Source

1 - Inspection

Jun 24, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode —Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15 Wash fruits and vegetables prior to use. The clean avocados still had the stickers on them. Remove the stickers from clean and washed fruits and vegetables.

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) Clean dishes were stored on dirty pans. Clean dishes must be stored in a clean area. Store cleaned equipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A) Clean dishes were stored on dirty pans. Clean dishes must be stored in a clean area. 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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12 Cutting Surfaces (C) The cutting boards had deep cuts and grooves on both sides of the boards. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. This is a repeat from the last 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

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) Clean the rolling cart that stores the clean dishes. The surface must be cleaned frequently to remove debris.

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, Jun 24, 2025 · Original Source

1 - Inspection

Dec 4, 2024

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Written procedures could not be found for creamer being held in a carafe on the countertop. Also noted labeling missing for when the creamer was removed from temperature control. If time without temperature control is used as the public health control up to a maximum of 4 hours:(1) Except as specified in (B)(2); the FOOD shall have an initial temperature of (41 F) or less when removed from cold holding temperature control. The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. CDI-discarded

In plain English

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

More about other finding

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Observed a stainless Steele stirrer stored in a container of hot water that only reached up to 129 F. Store in-use utensils in a clean; dry place; in food with handles out; in 135F or greater water or in running water which quickly moves food particles to the drain.

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

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

Inspector’s notes

4-501.12 Cutting Surfaces (C)- Noted cutting board deeply scratched and discolored at the work top cooler unit. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.

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 —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15-The hot water faucet handle on the rear handwashing sink is stripped. Also noted a slow leak at the base of the 3-comp sink faucet. PLUMBING SYSTEM shall be maintained in good repair.

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, Dec 4, 2024 · Original Source

1 - Inspection

Feb 8, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

majorCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Written procedures were provided for creamer being held in a carafe on the countertop however; noted labeling missing for when the creamer was removed from temperature control. If time without temperature control is used as the public health control up to a maximum of 4 hours:(1) Except as specified in (B)(2); the FOOD shall have an initial temperature of (41 F) or less when removed from cold holding temperature control. The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. CDI-creamer labeled.

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) 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; Observed a few boxes of single-service cup holders and to-go bags stored on the floor behind the front-end counter.

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

majorCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Priority Foundation; The hot water faucet handle on the rear handwashing sink is stripped. Also noted a slow leak at the base of the 3-comp sink faucet. According to Person in Charge a work order has already been placed for both parts. PLUMBING SYSTEM shall be maintained in good repair.

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

minorCode 5-501.113Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113; Core; Noted the top lid to the outside dumpster unit was left opened during time of visit. Keep dumpster lids and sliding doors closed in between use.; 5-501.110; Core; Noted recyclable dumpster overflowing with cardboard boxes and trash. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.

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 8, 2024 · Original Source