Restaurant · Wake County, NC

Bobapop Tea Bar

3512 Wade Ave

Last inspected Nov 2, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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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 Bobapop Tea Bar last inspected?: The most recent inspection on record was on Nov 2, 2026. The result listed by Wake County Environmental Services was “Score 98.5” (official score 98.5).
Were any violations recorded at the last inspection?: Yes: 5 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 3 inspections on record, from Mar 19, 2025 to Nov 2, 2026.
Has Bobapop Tea Bar ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Mar 19, 2025.

The Full Inspection History

3 inspections

1 - Inspection

Nov 2, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

5 recorded violations

notedCode —Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. -Observation: handwashing sink was being used to store utensils inside. -Corrected During Inspection (CDI): Person in Charge (PIC) removed utensils and placed in dirty dishes area.

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

Personal cleanliness

Inspector’s Notes

2-303.11 Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. -Observation: food employee was wearing watch while preparing boba tea for customers. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

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

notedCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14 Wiping Cloths; Use Limitation. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; -Observation: wet cloth was being kept on top of prep counters. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

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 4-205.10 Except for toastersCleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-205.10 Except for toasters; mixers; microwave ovens; water heater; and hoods; food equipment shall be certified for commercial use. -Observation: Person in Charge (PIC) purchased an air fryer that is not approved for commercial use. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 —Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: extreme severe growing black slime activities were found around ice dispenser and in ice deflector. Make sure to clean as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

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 2, 2026 · Original Source

1 - Inspection

Jul 23, 2025

Score 99

Official score: 99 · Understand This Area’s Scale

2 recorded violations

notedCode 7-201.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11; Priority; Observed febreeze and essential oils stored above several sleeves of single use cups. Poisonous or toxic materials shall be stored so they can not contaminate food ; equipment; utensils; linens; and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food ; equipment; utensils; linens; and single service articles or single use articles- all items placed in designated area.

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 CoreCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Core; Observed an accumulation of dust inside vent filter in the wall. Physical facilities shall be cleaned as often as necessary to keep them clean.

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, Jul 23, 2025 · Original Source

1 - Inspection

Mar 19, 2025

Score 97

Official score: 97 · Understand This Area’s Scale

6 recorded violations

notedCode 2-102.12 (A) Owner is currently only employee and has taken ServSafe course but has not had the chance to take the exam. Someone with an approved certification shall be present at all times. PIC is planning to take the test soon. No points deducted due to first inspectionPermits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A) Owner is currently only employee and has taken ServSafe course but has not had the chance to take the exam. Someone with an approved certification shall be present at all times. PIC is planning to take the test soon. No points deducted due to first inspection; the 180 day grace period has ended. Points will be deducted on next inspection. CDI

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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Open milk and heavy cream lacking date. PIC states it was opened Sunday and Friday. Foods shall be dated when original package is opened; prepared or removed from original packaging. PIC dated during inspection. CDI Items observed today that need a date: milk; heavy cream; milk foam; cheese foam

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 7-204.11 SanitizersChemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-204.11 Sanitizers; Criteria - Chemicals (P) Quat sanitizer in spray bottle at 500 ppm. Quat sanitizer shall be at 200 to 400 ppm. Spray bottle diluted during inspection. CDI

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 3-305.12 Food StorageContamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.12 Food Storage; Prohibited Areas (C) Sealed containers of food stored under used water discharge lines leaving the dump sink and hand sink in cabinetry. Food shall not be stored under unshielded sewage drain lines. Rearrange food in cabinets to allow food not to be under these lines. This can be done with only using a portion of the space under the dump sink and with switching the paper items under register with the items under the hand sink. 3-307.11 Miscellaneous Sources of Contamination (C) Ice bin open next to register upon arrival and PIC was not actively scooping ice. Food shall be protected from sources of contamination. Close ice bin when not actively scooping ice.

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode 4-904.11 Kitchenware and Tableware - Preventing Contamination (C) Mixing spoons and other utensils stored with handle down and food contact side up. KnivesEquipment and utensils

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-904.11 Kitchenware and Tableware - Preventing Contamination (C) Mixing spoons and other utensils stored with handle down and food contact side up. Knives; forks; and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. Store with food contact side down to protect it when grabbing a spoon.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-202.16 Nonfood-Contact Surfaces (C) Peice of unpainted wood used between jugs of fructose to allow stacking. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledgesCleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-202.16 Nonfood-Contact Surfaces (C) Peice of unpainted wood used between jugs of fructose to allow stacking. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. Obtain a different material that is smooth; easily cleanable and nonabsorbent or use washable paint on the wood.

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, Mar 19, 2025 · Original Source