Meat Market · Wake County, NC

Desi Dukaan

1350 Fifth Ave

Last inspected Oct 8, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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

Quick Answers

When was Desi Dukaan last inspected?: The most recent inspection on record was on Oct 8, 2026. The result listed by Wake County Environmental Services was “Score 96.5” (official score 96.5).
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?: 4 inspections on record, from Nov 7, 2025 to Oct 8, 2026.
Has Desi Dukaan ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Nov 7, 2025.

The Full Inspection History

4 inspections

1 - Inspection

Oct 8, 2026

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

5 recorded violations

minorCode 2-102.12 (A) Certified Food Protection Manager (C) The manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handledPermits, 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

notedCode —Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11 Common Name - Working Containers (Pf) Label the spray bottles in the meat market. All spray bottles used in the market must have the common name of the item in the spray bottle. CDI.. The spray bottle was labeled during the inspection. This was a general comment on the last inspection.

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

majorCode —Pests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-501.111 Controlling Pests (Pf) There were several live ants observed in the meat market. Take steps to eliminate the pest problem. A return visit will be made to see if the item has been corrected.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

minorCode 6-501.18 Cleaning of Plumbing Fixtures (C) Clean all the fixtures in the restroom. Clean the toiletCleaning and sanitizing

Official Wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s Notes

6-501.18 Cleaning of Plumbing Fixtures (C) Clean all the fixtures in the restroom. Clean the toilet; and sink in the restroom. The fixtures were extremely dirty. Increase the cleaning of the fixtures.

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

minorCode —Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11 PHYSICAL FACILITIES shall be maintained in good repair. Clean the floor and walls in the meat market and restroom. Clean the physical facilities at a frequency 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, Oct 8, 2026 · Original Source

1 - Inspection

Jun 18, 2026

Score 95.5

Official score: 95.5 · Understand This Area’s Scale

6 recorded violations

minorCode —Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A) Certified Food Protection Manager (C) The manager on did not have proof that a Manager's Food Safety Protection Test had been taken and passed. The manager will need to obtain a ServSafe certificate . This was a general comment on the last two inspections.

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 2-201.11 (A)Permits, training, and postings

Official Wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s Notes

2-201.11 (A); B); (C); and (E) Responsibility of Permit Holder; Person in Charge and Conditional Employees (P) The manager on duty did not have a form that informs employees what steps need to be taken if they are sick. Employees must know when to stay home from work while ill. Employees must know what steps need to be taken before they can return to work. CDI.. A sample form was given to the person in charge.

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 2-501.11 Vomit and Diarrhea Clean up Plan - Pf A food establishment shall have a written vomit and diarrhea clean up plan that address the actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEESOther

Official Wording

Procedures for responding to vomiting & diarrheal events

Inspector’s Notes

2-501.11 Vomit and Diarrhea Clean up Plan - Pf A food establishment shall have a written vomit and diarrhea clean up plan that address the actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces. There was no written procedures on hand to address a vomiting and diarrhea event. CDI.. A form was given to the manager on duty.

In Plain English

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

More about other finding

notedCode —Handwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

2-301.14 When to Wash (P) The male employee handled raw chicken. He did not remove his gloves to wash his hands. He did not remove the gloves or wash his hands and touched other items. Employees must wash their hands after engaging in activities that can contaminate the hands. CDI... The employee was instructed on when proper hand washing needs to take place. The employee was properly washing his hands before the end of the 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

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) The chlorine sanitizer was showing no measurable concentration of sanitizer solution. Chlorine sanitizer must be between 50 to 200 parts per million at all times. Check the sanitizer daily to ensure the correct amount of sanitizer is being used. CDI... The sanitizer was corrected at the time of the inspection.

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 7-101.11 Identifying InformationChemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-101.11 Identifying Information; Prominence - Original Containers (Pf) Label the spray bottles in the meat market. All spray bottles used in the market must have the common name of the item in the spray bottle. CDI... The spray bottles were labeled.

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

Official record from Wake County Environmental Services, Jun 18, 2026 · Original Source

1 - Inspection

Feb 19, 2026

Score 97

Official score: 97 · Understand This Area’s Scale

4 recorded violations

minorCode —Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A) Certified Food Protection Manager (C) The manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. The manager will need to obtain a ServSafe certificate before the next inspection. A manager has 210 days after the permit is written to obtain a valid Manager's ServSafe Certificate.

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 3-302.11 Raw chicken was stored above smoked goat legs and raw goat meat. Food must be stored according to the final cook temperature. Foods must be stored in a manner to prevent contamination. Packaged and Unpackaged Food - SeparationOther

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11 Raw chicken was stored above smoked goat legs and raw goat meat. Food must be stored according to the final cook temperature. Foods must be stored in a manner to prevent contamination. Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) CDI.. The food items were placed in the correct final cook temperature.

In Plain English

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

More about other finding

notedCode 7-204.11 SanitizersChemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-204.11 Sanitizers; Criteria - Chemicals (P) The chlorine sanitizer was well above 200 parts per million. Chlorine sanitizer must be between 50 to 200 parts per million. CDI... The sanitizer was corrected to 100 parts per million.

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 —Equipment and utensils

Official Wording

Thermometers provided & accurate

Inspector’s Notes

4-502.11(B) Provide accurately calibrated thermometers. Pf. Provide a accurate metal stem thermometer that can read temperatures that range from 0 to 220F. An accurate thermometer must be in the meat market at all times. CDI.. The owner got a thermometer before the end of the inspection.

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

Official record from Wake County Environmental Services, Feb 19, 2026 · Original Source

1 - Inspection

Nov 7, 2025

Score 97

Official score: 97 · Understand This Area’s Scale

7 recorded violations

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A) Certified Food Protection Manager (C) The manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled; prepared; displayed; or served the person-in-charge must have a valid Manager's ANSI or ServSafe certificate on hand at the time of the permit. It has not been 210 since the permit has been issued so there will be no points taken during this inspection. The certificate must be obtained on or before 210 days after the permit has been issued.

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 2-201.11 (A)Permits, training, and postings

Official Wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s Notes

2-201.11 (A); B); (C); and (E) Responsibility of Permit Holder; Person in Charge and Conditional Employees (P) The manager on duty did not have a form that informs employees what steps need to be taken if they are sick. Employees must know when to stay home while ill. Employees must know what steps need to be taken before they can return to work. CDI... A form was given to the manager on duty.

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 —Other

Official Wording

Procedures for responding to vomiting & diarrheal events

Inspector’s Notes

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf The meat market did not have any written procedures to address a vomiting or diarrheal event. CDI.. A poster was given to the Manager-on-Duty.

In Plain English

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

More about other finding

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. There were coffee pots and other dishes stored in the handwashing sink. A hand washing sink may not be used for any purpose other than handwashing. No dishes can be washed or stored in a handwashing sink. A handwashing sink must be accessible at all times for employee use. CDI.. The items were moved out of the handwashing sink.

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

Toxic substances properly identified stored & used

Inspector’s Notes

7-204.11 Sanitizers; Criteria - Chemicals (P) Clean Linen Bleach was being used as a sanitizer. Scented bleach is not approved for use as a sanitizer in the meat market. Non-scented splashless bleach is approved. CDI... The correct bleach was obtained during the inspection.

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 4-203.11 Temperature Measuring DevicesEquipment and utensils

Official Wording

Thermometers provided & accurate

Inspector’s Notes

4-203.11 Temperature Measuring Devices; Food - Accuracy (Pf) Provide an accurate thermometer that can read temperatures that range from 0 to 220F. An accurate thermometer must be in the meat market at all times. CDI... The owner obtain an accurate thermometer before the end of the inspection.

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 —Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Provide a valid test kit with a color chart so that the strength of the chlorine sanitizer can be properly tested. There was no test kit on hand at the time of the inspection. CDI... The owner ordered a test kit before the end of the inspection.

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 7, 2025 · Original Source