1 - Inspection
Oct 24, 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, Oct 24, 2026 · Original Source
Mobile Food · Wake County, NC
City Plates (Wcid #1054)
160 Sommerville Park Rd
Last inspected Oct 24, 2026 · View Map ↗ · Compare ↗
Score 100
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was City Plates (Wcid #1054) last inspected?
- The most recent inspection on record was on Oct 24, 2026. The result listed by Wake County Environmental Services was “Score 100” (official score 100).
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 3 inspections on record, from Feb 28, 2026 to Oct 24, 2026.
- Has City Plates (Wcid #1054) ever been closed by the health department?
- No closure appears in the 3 inspection records we hold for this business. The earliest is dated Feb 28, 2026.
The Full Inspection History
3 inspections1 - Inspection
Jun 6, 2026
Score 98.5
Official score: 98.5 · Understand This Area’s Scale
1 recorded violation
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 - Cold TCS* foods in make line bottom were above 41F (see temperature chart). Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less. CDI by allowing cool air in refrigerator to cool foods down. NOTE: Remember - during transport from commissary to mobile food unit; your cold TCS* foods must be maintained at 41F or less throughout entire product. Do not place cold foods into refrigeration unit until the air temperature is 41F or less.
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 temperatureOfficial record from Wake County Environmental Services, Jun 6, 2026 · Original Source
1 - Inspection
Feb 28, 2026
Score 99
Official score: 99 · Understand This Area’s Scale
4 recorded violations
notedCode 4-501.114Cleaning and sanitizing
Official Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-501.114; Priority - Sanitizer spray bottle had chlorine concentration at 0 ppm...Chlorine sanitizer shall be maintained at correct concentration...CDI by discarding sanitizer from bottle. NOTE: Two wiping cloth buckets already had proper concentration of chlorine sanitizer (50-100 ppm).
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 problemsnotedCode 3-304.12 (E)Equipment and utensils
Official Wording
In-use utensils: properly stored
Inspector’s Notes
3-304.12 (E); Core - Observed several dispensing/preparation utensils (spatulas; etc.) in standing water at 66F...During pauses in operation; in-use utensils shall be stored on dry; clean surface OR in food with handle extending out of food OR in hot water at 135F or above...Store dispensing/preparation utensils as stated above.
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 issuesnotedCode 4-903.11 (A)Equipment and utensils
Official Wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s Notes
4-903.11 (A); Core - Stack of gray trays used to place food had unprotected food contact surfaces...Clean food equipment and utensils shall be protected from contamination...CDI by inverting trays on clean surface.
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 issuesnotedCode 4-903.11(A)(C)Equipment and utensils
Official Wording
Single-use & single-service articles: properly stored & used
Inspector’s Notes
4-903.11(A)(C); Core - Observed disposable food containers and paper liners stored with food contact sides up...Single service disposable food containers/items shall be protected from contamination...CDI by inverting container/liners on clean surfaces.
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 issuesOfficial record from Wake County Environmental Services, Feb 28, 2026 · Original Source