Restaurant · Wake County, NC

Udupi Cafe

Name: Udupi Cafe
Address: 590 E Chatham St, Wake County, NC

590 E Chatham St

Last inspected Jun 15, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 97.5

Get the next inspection, free.

We'll email you when Udupi Cafe 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

8 inspections

1 - Inspection

Jun 15, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); House made onion sauce was 45F in the walk in cooler. Maintain TCS foods at 41F or below. CDI-Sauce was voluntarily discarded.

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 (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 (Core); Pans were stacked tightly together while still wet. Store cleaned equipment and utensils to allow air drying after cleaning. CDI-Pans were rearranged.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; The shelving in the dry storage area is rusting. Maintain equipment in good repair. Repaint or replace shelving to be smooth and easily cleanable.

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 4-602.13 Nonfood Contact Surfaces (Core)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (Core); The hood filters above the grill line were moderately soiled with dust and grease. Exterior of the bulk food containers were lightly soiled. Maintain non food contact surfaces of equipment clean. Clean these areas

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 5-501.16(A)Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.16(A); Core; There were a few pallets and other debris in the shared garbage enclosure. Provide receptacles of sufficient capacity to hold refuse; recyclables; and returnables that accumulate. Contact property manager or dumpster company to provide more dumpsters to hold all debris accumulated in the garbage area.

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, Jun 15, 2026 · Original Source

1 - Inspection

Jan 8, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 recorded violations

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; There was very little chlorine concentration available at the 3-compartment sink. Maintain sanitizer at correct concentrations when being used to sanitize. CDI-Chlorine was remade to measure 100ppm to sanitize utensils. Ensure employees are using test strips to check sanitizer concentrations.

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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Several bottles of cleaners and bleach were not labeled as to contents. Label working containers of toxic materials such as cleaners and sanitizers. CDI-Cleaners were labeled.

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 3-305.11 Food Storage - Preventing Contamination from the Premises (Core)Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises (Core); Peeled potatoes were stored on the floor under the hand washing sink. Store food to be protected from contamination from hand washing or other activities. CDI-Potatoes were moved.

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

Official record from Wake County Environmental Services, Jan 8, 2026 · Original Source

1 - Inspection

Aug 25, 2025

Score 95

Official score: 95 · Understand this area’s scale

4 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; The PIC was not a certified food protection manager. PIC shall demonstrate knowledge by being a certified food protection manager. Send more employees to an ANSI-accredited food protection course to ensure someone with the certification is on site at all times. CDI-List of approved courses posted here; and sent to owner via email. 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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Pf); Cooked vegetables; milk; tofu; and cooked vegetable sauces were not marked with the date of preparation or of being opened from commercial packaging (Milk and tofu). Refrigerated; ready to eat; TCS foods; including cooked vegetables; must be marked with the date that they were prepared or opened. CDI-Foods were allowed to be date marked. Date marking poster in Hindi sent to 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 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; There is an active infestation of roaches hiding in the wooden knife holder above the 3-compartment sink. Keep the premises free of insects; rodents; and other pests. Contact pest control services for service and recommendations for keeping insects out of the kitchen.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

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 (Core); Pans were stacked together while still wet from cleaning. Utensils and equipment must be arranged to allow air drying. CDI-Pans were rearranged 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

Official record from Wake County Environmental Services, Aug 25, 2025 · Original Source

1 - Inspection

Apr 29, 2025

Score 96

Official score: 96 · Understand this area’s scale

3 recorded violations

notedCode 3-301.11(B)Employee 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); Priority; Employee observed removing dosa from grill with bare hands and packaging for delivery. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. CDI-Dosa was voluntarily discarded. Employee washed hands and donned gloves for food preparation.

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 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Fried cauliflower; soup; and onion sauce prepared 1-2 days ago did not have a date mark. Date mark/label all TCS (Time/Temperature Control for Safety) foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI-Foods were allowed to be date marked as required. Educational materials on date marking provided to 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

minorCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (Core); The wall under the drain board at the dish washer is beginning to accumulate black residue. The floor in the walk in cooler has some spillage. Walls and floors shall be maintained clean. Clean these areas more often. 6-101.11/6-201.11; Core; The wall near the entrance to the kitchen is in poor repair. Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Repair the 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, Apr 29, 2025 · Original Source

1 - Inspection

Nov 26, 2024

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

notedCode 3-501.14(A) Sauce prepared yesterday has not cooled to 41 degrees F as required. Sauce is 51F inside the walk in cooler. Quickly cool cooked foods within 2 hours from 135F to 70FFood temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A) Sauce prepared yesterday has not cooled to 41 degrees F as required. Sauce is 51F inside the walk in cooler. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Sauce was discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16(A)(2) Onion Sauce 52FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Onion Sauce 52F; Chutney Sauce 49F. Food is left out on the working top refrigerator during meal periods. Maintain TCS foods in cold holding at 41F or less. -P Sauce was discarded. Consider holding these foods according to the rule: Time as a Public Health Control with labeling for 4 hours. I emailed you forms that can be the written procedures. Use a labeling method such as tape with the time written or post it note (11:15 to 3:15) then discard any sauce; peas; tomatoes; etc that remain at 4 hours. For more information; please visit: www.mecknc.gov/foodsafety or view training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15 Six inch deep thick Dal stored inside the storage room on a cart. Sauce six inches deep inside the walk in cooler cooked yesterday. Quickly cool foods. Use methods such as open/vented shallow metal pansFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Six inch deep thick Dal stored inside the storage room on a cart. Sauce six inches deep inside the walk in cooler cooked yesterday. Quickly cool foods. Use methods such as open/vented shallow metal pans; large ice baths; frozen chill wands and active stirring. Cold air must flow around product to remove the heat. -Pf Recommend purchasing covers for metal hotel pans so that food can be cooled in shallow layers; then covered and stacked after verifying temperature is 41F and colder. Dal was split into two pans to acheive a shallow layer and frozen chill wand added to one pan. Sauce 51F from yesterday was discarded. For more information; please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

In plain English

More about food kept at an unsafe temperature

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) Plastic produce bins (similar to milk crates) inside the walk in cooler are not clean. Detailed cleaning is needed and if they cannot be effectively cleaned; discard them.

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, 2024 · Original Source

1 - Inspection

Aug 8, 2024

Score 94

Official score: 94 · Understand this area’s scale

6 recorded violations

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Prepared Foods in the walk in cooler and refrigerators are Not Date Marked. Prepared foods that are refrigerated for more than one day must have a date on them. Masking Tape; painter's tape or Date Marking Stickers are needed. Kitchen manager went through all foods and added dates to the prepared foods.

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; Four inch deep metal pan of cooked green beans is loosely covered with plastic wrap to cool. This is good. The problem is that the hot green beans are stored in the bottom of the small prep refrigerator in the front. This is not an appropriate refrigerator for cooling. If fresh beans are needed for lunch; only store a very small amount in this small refrigerator that will be used within 4 hours. Otherwise; food that is cooling must be stored inside the walk in cooler. The metal pan of beans was taken to the walk in cooler with plastic wrap lifted for rapid cooling near the fans. . . Six inch deep pans of cooked food with thick potato is cooling at room temperature. Today we split the amount in half; agreed that within one hour food shall be moved to the walk in cooler in single; shallow layer. Educational handouts were provided.

In plain English

More about food kept at an unsafe temperature

minorCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Several Cockroaches inside the can opener mount. Take blue insert out for regular cleaning. Owner is scheduling a pest control treatment.

In plain English

More about signs of rodents or insects

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Collander of Rice is stored inside the mop sink; on the floor of the can wash. No food shall be inside the mop sink room. Keep food protected from contamination. Food shall be prepared; drained; handled at a food preparation sink. Rice was taken to a food preparation sink and transferred to a clean container. . . Prepared; blended cooked vegetables are on the floor outside the walk in cooler and mop sink room. Keep food off of the floor. Use a cart or table or preparation sink. Uncovered Pot of cooked food was removed from the floor and taken to a clean area. . . Employee is cutting beans on a cutting board on a trash can. Use a food preparation sink; not the top of the trash can. Food was moved to clean and sanitized areas in the kitchen. . . Walk in cooler shelves are heavily soiled. Extensive; detailed cleaning of the shelves inside the walk in cooler are needed. Maintain food storage areas clean.

In plain English

More about food not protected from contamination

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; Walk in cooler door and low surfaces inside the walk in cooler are damaged. Left side of the 3 compartment ware washing sink is damaged.

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)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Equipment is not clean in several areas. Clean inside refrigerators; fan covers inside the walk in cooler; shelves. back areas of equipment; table; can opener; etc. Maintain equipment 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, Aug 8, 2024 · Original Source

1 - Inspection

May 22, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Walk in cooler Shelves and vegetable bins are heavily soiled. Top shelf of glass front refrigerator is soiled. Clean interior of all refrigeration and food bins. Maintain food storage areas clean.

In plain English

More about food not protected from contamination

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Test strips for chlorine are damaged; discolored; indicating they have been exposed to chlorine. Replace test strips for chlorine. discussed today

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)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Shelves under equipment are not clean and one is damaged. Plastic pen container attached to the shelf is soiled. Can opener mount on the table is not clean. Walk in cooler door needs cleaning. Maintain equipment clean. . . Remove laser film from the front of the working top refrigerator that is visible when the doors are open.

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 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; Some lights in the kitchen are not functioning and several blink. Look at the Duke Energy program to replace with LED lights.

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, May 22, 2024 · Original Source

1 - Inspection

Feb 6, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

4 recorded violations

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Potatoes were holding 110F in the steam table. TCS (Time/Temperature Control for Safety) foods shall be held hot at 135F or above. CDI-potatoes were allowed to be reheated to 165F as they were placed in the unit less than an hour ago.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; A few items in the walk in cooler; and in the small reach in cooler requiring date marking did not have a date on the container. Refrigerated; ready to eat TCS (Temperature Control for Safety) foods held overnight shall be marked with the date of preparation; and be thrown away within 7 days of that date. CDI-foods were allowed to be date marked. Educational materials on date marking provided to 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

minorCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The drain board on the clean side of the dish machine had dried food debris on it. Ware washing equipment shall be cleaned at least once per day; and as needed to keep it 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

minorCode 5-501.110Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.110; Core; There were a few garbage bags in the enclosure that were not in a dumpster. Refuse shall be stored in a covered receptacle. CDI-Bags were moved to dumpster. Advise alerting owner of property to dumping in shared garbage area.

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 6, 2024 · Original Source