More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Enloe High School Cafeteria last inspected?
The most recent inspection on record was on Oct 15, 2026. The result listed by Wake County Environmental Services was “Score 100” (official score 100).
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?
8 inspections on record, from Oct 13, 2023 to Oct 15, 2026.
Has Enloe High School Cafeteria ever been closed by the health department?
No closure appears in the 8 inspection records we hold for this business. The earliest is dated Oct 13, 2023.
5-205.15 System Maintained in Good Repair A PLUMBING SYSTEM shall be maintained in good repair. Observed leak in the hand sink in the staff's restroom. PIC informed us a work order has been placed.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
5-501.111 Area; Enclosures and Receptacles; Good Repair (C) Observed damage to the lid of the dumpster. PIC has already placed a work order.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
3-501.16(A)(1) Priority: Chicken sandwich is 126F on the steam table. Maintain TCS foods in hot holding at 135F or above. Chicken sandwich was voluntarily discarded by the PIC.
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.
3-501.16(A)(2) Several chief salads were being held at 50F. Maintain TCS foods in cold holding at 41F or less. -P CDI.. The salads were cooled down to 41F.
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.
notedCode 4-903.11 (A) Clean dishes were stored on dirty shelves. Clean dishes must be stored on a clean shelf. Store cleaned equipmentEquipment and utensils
4-903.11 (A) Clean dishes were stored on dirty shelves. Clean dishes must be stored on a clean shelf. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI.. The shelves were taken up and washed at the three compartment sink.
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.
4-501.11 The ice machine is not working. A reach-in cold hold unit is not working. Maintain equipment in good repair.
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.
Clean the storage and air-drying shelves. Food contact surfaces must be free of residue build-up
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.
4-501.11; Core; The ice machine and reach-in cold hold unit is not working. Equipment must be maintained in good repair.
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.
5-205.15; Priority; Repair the leak at the three compartment sink. All systems must be in good repair.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.12; Core; The walk-in freezer has a leak and ice buildup is present on the shelf above food items. Food may not be stored under leaking water lines; including leaking automatic fire sprinkler heads; or under lines on which water has condensed.
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.
4-501.11; Core; [Repeat] Reach in refrigerator is broken. Ice-machine is down and is not working. The condenser unit in the walk-in freezer has a leak. Equipment shall be maintained in good repair.
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.