Restaurant · Wake County, NC

Wade Park Cafe

Name: Wade Park Cafe
Address: 5430 Wade Park Blvd, Wake County, NC

5430 Wade Park Blvd

Last inspected Feb 5, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

3 inspections

1 - Inspection

Feb 5, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 recorded violations

criticalCode 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. (P): TCS food items (tomatoesFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. (P): TCS food items (tomatoes; deli meats; chicken salad) are holding above 41F inside long flip-top cooler. Ambient air inside cooler also appeared elevated. Please implement a 4-hour time hold until unit can be serviced. EC Wall will return on Monday to ensure cooler is holding sufficiently.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Gaskets are badly torn on reach-in cooler doors.. Equipment shall be kept in a state of good repair. Please have gaskets replaced.

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)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Residue build-up on storage shelving in back portion of kitchen area. Cleaning needed inside reach-in coolers and on flip-top portion or unit. Nonfood-contact surfaces of equipment shall be kept free on an accumulation of dust; dirt; and food residue.

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, Feb 5, 2026 · Original Source

1 - Inspection

Feb 10, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Ice machine with pink residue inside. Equipment such as ice bins and enclosed components such as ice makers shall be frequently cleaned. Please have ice machine dismantled and thoroughly 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

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Several wiping cloths stored inside a container water with no detectable sanitizer. Cloths shall be held between uses in a container or chemical sanitizer at the proper concentration. Bleach sanitizer range between 50 - 200ppm. CDI: Sanitizer remade.

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)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Residue build-up on storage shelving in back portion of kitchen area. Nonfood-contact surfaces of equipment shall be kept free on an accumulation of dust; dirt; and food residue.

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, Feb 10, 2025 · Original Source

1 - Inspection

Feb 27, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw steak stored on shelving over ready-to-eat sauces. Ready-to-Eat foods shall be separated from raw animal foods to prevent contamination. CDI: Steak moved.

In plain English

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

More about other finding

majorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Priority Foundation; Food debris left on meat slicer blade after previous use. Equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. CDI: Slicer broken down to be 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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Several wiping cloths stored inside a container of bleach sanitizer above 500ppm. Cloths shall be held between uses in a container or chemical sanitizer at the proper concentration. Bleach sanitizer range between 50 - 200ppm. CDI: Sanitizer diluted to proper 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 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; Gasket torn on double door reach-in refrigerator. Equipment shall be kept in a state of 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

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; Minor food residue observed on shelving over flip-top sandwich cooler. Nonfood-contact surfaces of equipment shall be kept free on an accumulation of dust; dirt; and food residue.

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, Feb 27, 2024 · Original Source