Push Carts · Wake County, NC

A Taste Of New York #2 (Wcid #019)

330 S Salisbury St

Last inspected Oct 23, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was A Taste Of New York #2 (Wcid #019) last inspected?: The most recent inspection on record was on Oct 23, 2026. The result listed by Wake County Environmental Services was “Score 97.5” (official score 97.5).
Were any violations recorded at the last inspection?: Yes: 2 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Feb 2, 2024 to Oct 23, 2026.
Has A Taste Of New York #2 (Wcid #019) ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Feb 2, 2024.

The Full Inspection History

4 inspections

1 - Inspection

Oct 23, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

2 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 person in charge is not a certified food protection manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. PIC could not produce evidence of certificate and efforts to find his certificate on ServSafe website were unsuccessful.

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 3-501.16 (A) (2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A) (2) and (B); Priority; Hotdogs in the cold well compartment were not surrounded by ice and starting to rise in temperature. PIC added ice during inspection.

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 23, 2026 · Original Source

1 - Inspection

Oct 10, 2025

Score 99

Official score: 99 · Understand This Area’s Scale

1 recorded violation

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

Official Wording

Certified Food Protection Manager

Inspector’s Notes

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

Official record from Wake County Environmental Services, Oct 10, 2025 · Original Source

1 - Inspection

Aug 14, 2024

Score 99

Official score: 99 · Understand This Area’s Scale

1 recorded violation

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

Official Wording

Certified Food Protection Manager

Inspector’s Notes

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

Official record from Wake County Environmental Services, Aug 14, 2024 · Original Source

1 - Inspection

Feb 2, 2024

Score 98

Official score: 98 · Understand This Area’s Scale

3 recorded violations

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

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A); Core; The PIC is not a CFPM...The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Become certified in food protection management.

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

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Coleslaw sitting out on the upper counter and not in ice measured 52F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Coleslaw discarded. Owner contacted and stated that the coleslaw is discarded at the end of the night.

In Plain English

More about food kept at an unsafe temperature

majorCode 4-203.11Equipment and utensils

Official Wording

Thermometers provided & accurate

Inspector’s Notes

4-203.11; Priority Foundation; The dial-top thermometer is inaccurate by far more than 2F...Food temperature measuring devices shall be accurate to +-2F. CDI: Thermometer was calibrated using the boiling steam well water but replacement was advised.