Restaurant · Wake County, NC

Benchwarmers Bagels And Coffee

1015 S Saunders St

Last inspected Oct 14, 2026 · View Map ↗ · Compare ↗

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Score 96

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Benchwarmers Bagels And Coffee last inspected?: The most recent inspection on record was on Oct 14, 2026. The result listed by Wake County Environmental Services was “Score 96” (official score 96).
Were any violations recorded at the last inspection?: Yes: 3 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 2 inspections on record, from Nov 21, 2025 to Oct 14, 2026.
Has Benchwarmers Bagels And Coffee ever been closed by the health department?: No closure appears in the 2 inspection records we hold for this business. The earliest is dated Nov 21, 2025.

The Full Inspection History

2 inspections

1 - Inspection

Oct 14, 2026

Score 96

Official score: 96 · Understand This Area’s Scale

3 recorded violations

notedCode —Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf Observed the hand sink in the main kitchen was inaccessible 3 separate times during the inspection. CDI: PIC made the hand sink accessible each time. PIC discussed the importance of keep the hand sink accessible at all time to the employees.

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 hot holding temperatures

Inspector’s Notes

3-501.16 (A)(1) Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. P CDI: Observed scrambled eggs being hot held on grill top at 121oF. Food handler was preparing fresh batch of eggs to replace out of temp eggs. EHS recommends adding the scrambled eggs to your time control plan. If added; you can added eggs to the same pan regardless of the temp of eggs. Then with in a four hour time frame discard left over eggs and get a new pan for the next 4 hours (restart 4 hour hold time).

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

majorCode 3-501.17(B) Ready-to-eat TCS foodFood source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17(B) Ready-to-eat TCS food; date marking Pf READY-TO-EAT TCS FOODs shall be clearly marked; at the time the original container is opened in a facility and if the FOOD is held for more than 24 hours; to indicate the date by which the FOOD shall be used or discarded; not to exceed 7 days. The day the original container is opened in the facility shall be counted as Day 1. Observed cream cheese date marked incorrectly. The date marking system in use has cream cheese being marked for longer than 7 days. PIC will make correction in the system to not exceed a 7 day hold. Please notify Julie Fisher once correction has been made by calling or texting 919-410-2360 or email Julie.fisher@wake.gov Verification Require with in 10 days. EHS will return within 10 days to verify date marking system has been updated with correct hold times.

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 problems

Official record from Wake County Environmental Services, Oct 14, 2026 · Original Source

1 - Inspection

Nov 21, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

6 recorded violations

minorCode 2-401.11 EatingEmployee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

2-401.11 Eating; Drinking; or Using Tobacco (C)- Observed a few personal items and a water bottle stored on a food prep surface with retail item. Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles.

In Plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

majorCode —Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-202.12 - Noted hot water only reaching up to 91 F for the prep kitchen and ware washing station hand sink. Provide at least 100F water at handsinks. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)- Noted mop bucket stored in front of handwashing sink. Maintain access to handwashing sink at all times. CDI- Noted bucket was removed.

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 date marking & disposition

Inspector’s Notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P)- Noted a variety of cream cheese were prepared and held past their maximum 7-day discard date in the walk-in cooler. Also noted a container of deviled egg spread with a discard date of 11/11 and chive butter dated for 11/10 at the make line. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- items discarded.

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 problems

notedCode 3-501.19 Time as a Public Health Control (P) (Pf)-The facility utilizes Time as a Public Health Control (TPHC) for scrambled eggs and sliced cheeseOther

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19 Time as a Public Health Control (P) (Pf)-The facility utilizes Time as a Public Health Control (TPHC) for scrambled eggs and sliced cheese; however; no time stamps were observed on these items at the time of inspection. The facility also did not have written TPHC procedures available. CDI: Education was provided; and TPHC procedures were reviewed with staff. Temperatures for the noted items were maintained appropriately.

In Plain English

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

More about other finding

majorCode 3-603.11 Consumption of Animal Foods that are RawFood temperature

Official Wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s Notes

3-603.11 Consumption of Animal Foods that are Raw; Undercooked; or Not Otherwise Processed to Eliminate Pathogens (Pf)- Noted the following menu items: #4 (lox); #5 (fish roe); #6 (made-to-order eggs); and #9/10 (made-to-order egg sandwiches). A consumer advisory is required for any animal-derived foods served raw or undercooked. The advisory must include both a disclosure and a reminder. Verification is required. EHS will follow up by December 1st.

In Plain English

More about food kept at an unsafe temperature

minorCode 4-205.10 Food EquipmentCleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-205.10 Food Equipment; Certification and Classification (C)- Observed a domestic Instapot stored in the bakery area of the facility. Ensure that all equipmentother than toasters; mixers; microwaves; water heaters; and hoodsis ANSI-certified or equivalent.

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 21, 2025 · Original Source

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