1 - Inspection
Jul 29, 2026
Score 100
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Wake County Environmental Services, Jul 29, 2026 · Original Source
Mobile Food · Wake County, NC
Ziba's Kitchen (Wcid #1040)
160 Sommerville Park Rd
Last inspected Jul 29, 2026 · View Map ↗ · Compare ↗
Score 100
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
5 inspections1 - Inspection
Nov 20, 2025
Score 100
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Wake County Environmental Services, Nov 20, 2025 · Original Source
1 - Inspection
Jun 17, 2025
Score 100
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Wake County Environmental Services, Jun 17, 2025 · Original Source
1 - Inspection
Feb 25, 2025
Score 98.5
Official score: 98.5 · Understand this area’s scale
2 recorded violations
notedCode 3-501.17Food source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17; Priority Foundation - Open bag of pre-cooked lamb gyro meat (opened day before) had no date...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates (date of opening package; preparation of food; or after cooking and cooling)...CDI by placing proper date on bag.
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 problemsnotedCode 3-302.12Food source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12; Core - Bottles of sauces were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
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 problemsOfficial record from Wake County Environmental Services, Feb 25, 2025 · Original Source
1 - Inspection
Oct 4, 2024
Score 98
Official score: 98 · Understand this area’s scale
3 recorded violations
notedCode C 2-102.12Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
C 2-102.12; Core - No person in charge with food protection manager certification was present during inspection (PIC only had food handler certificate)...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. NOTE: Mobile food unit recently received new permit on 7-27-2024. You have 210 days from that date to have a person in charge with their food protection manager certification...For classes and exams to become a certified food protection manager; go to raisethegrade.com OR ServSafe.com
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 issuesnotedCode 4-501.114Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114; Priority - Observed that chemical sanitizer (Awesome Bleach) used in operation has fresh scent added to it; which states on label that it cannot be used to sanitize and disinfect...An approved chemical sanitizer shall be used in accordance with the EPA-registered label use instructions. For chlorine bleach mixed with water; the approved concentration shall be at least 50 ppm but should not exceed 200 ppm...CDI by obtaining correct chlorine bleach during inspection. NOTE: In your food service operation; do not use bleach with added scents; splash-less bleach or low-splash bleach.
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 problemsmajorCode 4-501.116Cleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.116; Priority Foundation - No sanitizer test strips were available to check concentration of chlorine bleach used...Concentration of the sanitizing solution used shall be accurately determined by using a test kit or other device...Provide required sanitizer test strips for chlorine bleach...Not corrected during 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 problemsOfficial record from Wake County Environmental Services, Oct 4, 2024 · Original Source