Restaurant · Wake County, NC

True Food Kitchen

Name: True Food Kitchen
Address: 4104 Lassiter Mill Rd, Wake County, NC

4104 Lassiter Mill Rd

Last inspected May 12, 2026 · View Map ↗ · Compare ↗

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Score 96

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

The full inspection history

4 inspections

1 - Inspection

May 12, 2026

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

notedCode 4-601.11 (A) EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf); Multiple food containers had sticker and food residue remaining on them after being stored as clean. Food contact surfaces shall be kept clean to sight and touch. CDI- Containers are being taken back to be cleaned as needed. Full deductions will be taken if this item is repeated again.

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); While cold holding temperatures have continued to improve; portions of bagged chicken stored above their fill line and were above 41F. Potentially hazardous foo being held cold shall remain at 41F or below. CDI- Food was taken to new refrigeration to be cooled.

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 3-302.15 Washing Fruits and Vegetables (C)Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15 Washing Fruits and Vegetables (C); Avocados were found stored in prep top coolers; ready to be used; with stickers still on their skin. Fruits and vegetables shall be washed before being stored to be used.

In plain English

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

More about other finding

notedCode 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (C); Scoop was found being held in standing water below 135F. If utensils are held in water; the water must be at or above 135F; or running at a velocity sufficient to flush loose particles.

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 4-903.11 (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); Cleaned containers were found being stacked closely together while wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows for 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

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); Ceiling above serving station in the front of the kitchen has dust buildup. Physical facilities shall be cleaned at a frequency 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

Official record from Wake County Environmental Services, May 12, 2026 · Original Source

1 - Inspection

Oct 16, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode 4-601.11 (A) EquipmentCleaning and sanitizing

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 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); While cold holding temperatures have improved; sliced tomatoes were being held too highly above their fill line and were above 41F. Potentially hazardous foo being held cold shall remain at 41F or below. CDI- Food was taken to new refrigeration to be cooled.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C); Sanitizer bucket holding wet wiping cloths was at 0ppm. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an 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

notedCode 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

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 4-903.11 (A)Equipment and utensils

Official wording

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

Inspector’s notes

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 4-601.11 (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); Fans in the walk in cooler have dust buildup and need to be cleaned. Non food contact surfaces shall be kept free of soil residue and other 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, Oct 16, 2025 · Original Source

1 - Inspection

Jun 30, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf); At the beginning of the inspection; the handwashing sink was blocked with food racks. Handwashing sink shall be maintained accessible at all times for employee use. CDI- Food racks removed.

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

4-703.11 Hot Water and Chemical - Methods (P) The high temperature dish machine is not pushing surface tmeperature of the equipment and utensils to a minimum of 160F. After being cleaned in a mechanical dish machine; equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. CDI- Sanitizing duties have been moved to the quat sanitizer basin in the three compartment sink and company is being called to adjust the dishwashing machine. Full deductions will be taken if this item is repeated again.

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); Several potentially hazardous food items in the open prep top coolers were above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food held less than 4 hours was placed in closed refrigeration to cool; and meat stored passed 4 hours was voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

minorCode 3-302.15 Washing Fruits and Vegetables (C)Other

Official wording

Washing fruits & vegetables

Inspector’s notes

In plain English

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

More about other finding

minorCode 4-501.12 Cutting Surfaces (C)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); Cutting surfaces on the prep line had deep scratches and discoloration. Cutting surfaces with deep scratches and discoloration shall be resurfaced or replaced so that they can be effectively cleaned.

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 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); Several cleaned containers had sticker residue remaining on their non food contact surfaces. Non food contact surfaces shall be kept free of soil residue and other debris. Clean the exterior of containers while washing.

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 30, 2025 · Original Source

1 - Inspection

Jan 2, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

7 recorded violations

notedCode Observation: The hand sink at the front service cook line does not have hot water due to handle missing from faucet. 5-202.12 Handwashing SinksHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: The hand sink at the front service cook line does not have hot water due to handle missing from faucet. 5-202.12 Handwashing Sinks; Installation (C) Provide at least 100F water at hand sinks.

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

Required records available: shellstock tags; parasite destruction

Inspector’s notes

Observation: Label tags from salmon fish and parasite destruction letter for products are not available/reatined on record. Verification corrective action due by 1/12/2025. 3-402.12 Records; Creation; and Retention (Pf) (C) If raw; raw-marinated; partially cooked; or marinated-partially cooked FISH are served or sold in READY-TO-EAT form; and the FISH are raised and fed as specified in Subparagraph 3-402.11(B)(4); a written agreement or statement from the supplier or aquaculturist stipulating that the FISH were raised and fed as specified in Subparagraph 3-402.11(B)(4) shall be obtained by the PERSON IN CHARGE and retained in the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. Pf

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: The high temperature dish machine is not pushing surface tmeperature of the equipment and utensils to a minimum of 160F: CDI: DishwareCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: The high temperature dish machine is not pushing surface tmeperature of the equipment and utensils to a minimum of 160F: CDI: Dishware; utensils and equipment chemically sanitized in manual dish sink until dish machine repaired. 4-703.11 Hot Water and Chemical - Methods (P) (B) After being cleaned in a mechanical dish machine; equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observation: Stored as clean equipment and utensills observed with food residue on surfaces. CDI:Equipment and dishware removed for clenaing. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) (A) Equipment food contact surfaces and utensils shall be clean to sight and touch.

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: Mashed potatoes observed cooled from this am (4h) at 88FFood temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

Observation: Mashed potatoes observed cooled from this am (4h) at 88F; cooked quinoa (43F) yesterday (1/1); CDI: Products were discarded during inspection. 3-501.14 Cooling (P) (A) Quickly cool cooked foods within 2 hours from 135F to 70F; and from 135F to 41F within additional 4 hours. -P.

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Cooked black riceOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

Observation: Cooked black rice; whip cream on time control without writing policy (whip cream); cooked rice no label for discard (production date and time); CDI: Rice added discard time and written policy given for drafting to ensur eall products are written/included in policy. 3-501.19 Time as a Public Health Control (P) (Pf) (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. (B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf

In plain English

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

More about other finding

notedCode Observation: Equipment and utensils observed stacked wet at the drying racks. CDI: Staff removed equipment and utensils to be air dried. 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

Observation: Equipment and utensils observed stacked wet at the drying racks. CDI: Staff removed equipment and utensils to be air dried. 4-901.11 Equipment and Utensils; Air-Drying Required (C) (A) Air dry equipment and utensils after cleaning and sanitizing.

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

Observation: The ware wahs machine is not oeprating within the intended range of use. Discontinue use of dish machine for sanitizing until repaired. (*Continue to manually sanitize at dish sink) 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment 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

Official record from Wake County Environmental Services, Jan 2, 2025 · Original Source