Restaurant · Wake County, NC

Vida Dulce

Name: Vida Dulce
Address: 836 E Chatham St, Wake County, NC

836 E Chatham St

Last inspected Mar 17, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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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

3 inspections

1 - Inspection

Mar 17, 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 no measurable quaternary ammonium in the sanitizer solution in use at the 3-compartment sink. Maintain sanitizer at correct concentrations when being used to sanitize. Quaternary ammonium sanitizer must measure 200-400ppm; use available test strips to check solution periodically. CDI-Facility remade sanitizer to be 200ppm.

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 3-305.14 Food Preparation (Core)Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.14 Food Preparation (Core); Lettuce was stored uncovered on the drainboard at the 3-compartment sink. Ensure food is protected while being stored and prepared. CDI-Lettuce was moved to the food preparation table.

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

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 (Core); There was no sanitizer in the sanitizer buckets holding wet wiping cloths. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Quaternary ammonium sanitizer was remade to be 200 ppm.

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 17, 2026 · Original Source

1 - Inspection

Aug 20, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Bathroom cleaner was stored inside the 3-compartment sink. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. Use this product according to the label. CDI-Cleaner was moved to be stored with other cleaners; and will be used for cleaning bathrooms. 7-102.11 Common Name - Working Containers (Priority Foundation); There were two unlabeled spray bottles in the kitchen. All containers of chemicals must be labeled as to contents. CDI-Bottle was 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 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core; There was no sanitizer in the sanitizer buckets holding wet wiping cloths. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Chlorine solution was remade to be 50ppm. Use test strips to check sanitizer.

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 20, 2025 · Original Source

1 - Inspection

Oct 9, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

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 (P) Cut watermelon and cole slaw was holding 44-48F in the prep cooler. TCS foods must be held cold at 41F or below. CDI- Unit was adjusted down. EC recommends maintaining refrigerators at 36-38F to keep foods at 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

Official record from Wake County Environmental Services, Oct 9, 2024 · Original Source