Mobile Food · Wake County, NC

Bare Baked Pizza (Wcid #877)

2161 S Wilmington St

Last inspected Nov 10, 2026 · View Map ↗ · Compare ↗

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Score 99.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Bare Baked Pizza (Wcid #877) last inspected?: The most recent inspection on record was on Nov 10, 2026. The result listed by Wake County Environmental Services was “Score 99.5” (official score 99.5).
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?: 7 inspections on record, from Nov 14, 2023 to Nov 10, 2026.
Has Bare Baked Pizza (Wcid #877) ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Nov 14, 2023.

The Full Inspection History

7 inspections

1 - Inspection

Nov 10, 2026

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

2 recorded violations

notedCode 4-501.11: CoreCleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11: Core; Metal fan cover in reach-in unit is chipping and rusting. Interior of reach-in unit is damaged in spots and showing signs of rust. Equipment shall be kept in good repair. Repair/replace equipment. No point taken.

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 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; Floor under three compartment sink and handwashing sink is soiled with residue buildup. Physical facilities; floors walls and ceilings shall be maintained clean and in good repair. Clean these areas more frequently.

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 10, 2026 · Original Source

1 - Inspection

Sep 4, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

2 recorded violations

notedCode —Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Bowl of dough in hand sink at beginning of inspection. Handsinks shall be maintained accessible for employees use. Dough removed during inspection

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) ; Priority; Flip top cooler not working during inspection. Pizza sauce; cheese; cooked mushrooms and other items in this cooler at 70-71. Employee stated items stayed in cooler overnight. Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. Employee came onsite from commissary and brought ingredients at 41F. Reach in cooler holding dough and pepperoni at 41F. New items placed into this cooler. Items voluntarily discarded during inspection. This cooler needs to be serviced and repaired or replaced. Do not keep items in this cooler for more than 4 hours; and discard foods after 4 hours. Ambient air and thermostat reading 70F. contact EC when repaired.

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, Sep 4, 2026 · Original Source

1 - Inspection

Jan 13, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

notedCode —Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11 Common Name - Working Containers (Pf) Spray bottle of blue chemical cleaner without an identifying label. CDI: label added at inspectors request.

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 6-501.12 CleaningCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Cleaning; Frequency and Restrictions; Core; Floors under equipment and floors under three compartment sink soiled with residue buildup. Physical facilities; floors walls and ceilings shall be maintained clean and in good repair. Clean these areas more frequently.

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, Jan 13, 2026 · Original Source

1 - Inspection

Aug 19, 2025

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

1 recorded violation

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; Ceilings and walls of truck have dust accumulation and floors under equipment and floors under three compartment sink soiled with residue buildup. Physical facilities; floors walls and ceilings shall be maintained clean and in good repair. Clean these areas more frequently.

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 19, 2025 · Original Source

1 - Inspection

Nov 19, 2024

Score 99

Official score: 99 · Understand This Area’s Scale

1 recorded violation

minorCode —Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A) Certified Food Protection Manager (C) No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.

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, Nov 19, 2024 · Original Source

1 - Inspection

Mar 26, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

1 recorded violation

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; Turkey Sausage located in the top bin of prep. cooler and inside of prep. cooler was 43 degrees F. Mozzarella cheese in top bin of prep. cooler was 44 degrees F. Interior air temp. of prep. cooler was 45 degrees F. Cold foods must be held at a temp. of 41 degrees F. or less until prep. for service. Keep the prep. cooler on colder settings during transport and set up at sites to better maintain cold holding temps. Staff was notified and directed to drop the interior cold temp. setting on the prep. cooler to achieve proper cold storage temps of 41 degrees F or less.