1 - Inspection
Nov 9, 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, Nov 9, 2026 · Original Source
Meat Market · Wake County, NC
Food Lion #2227 Meat Market
161 Crenshaw Corners Dr
Last inspected Nov 9, 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 Food Lion #2227 Meat Market last inspected?
- The most recent inspection on record was on Nov 9, 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?
- 8 inspections on record, from Dec 20, 2023 to Nov 9, 2026.
- Has Food Lion #2227 Meat Market ever been closed by the health department?
- No closure appears in the 8 inspection records we hold for this business. The earliest is dated Dec 20, 2023.
The Full Inspection History
8 inspections1 - Inspection
Sep 30, 2026
Score 98
Official score: 98 · Understand This Area’s Scale
2 recorded violations
notedCode Observation: Multiple coolers in display cooler are not being maintained at 41F or below. Examples: london broil 45FFood temperature
Official Wording
Proper cold holding temperatures
Inspector’s Notes
Observation: Multiple coolers in display cooler are not being maintained at 41F or below. Examples: london broil 45F; fried chicken 45F. All other items are 41F or below. 3-501.16 (A)(2) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P CDI: Items were pulled and placed in the walk in cooler to col.
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 temperaturenotedCode Observation: FRP is peeling of the wallCleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
Observation: FRP is peeling of the wall; the wall is no longer smooth and easily cleanable. 6-101.11 Surface Characteristics Indoor Areas (A)Except as specified in par. (B) of this section; materials for indoor floor; wall; and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH; durable; and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas; walk-in refrigerators; WAREWASHING areas; toilet rooms; MFU SERVICING AREAS; and areas subject to flushing or spray cleaning methods. (B) In a TEMPORARY FOOD ESTABLISHMENT: (1) If graded to drain; a floor may be concrete; machine-laid asphalt; or dirt or gravel if it is covered with mats; removable platforms; duckboards; or other APPROVED materials that are effectively treated to control dust and mud; and (2) Walls and ceilings may be constructed of a material that protects the interior from the weather and windblown dust and debris.
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 problemsOfficial record from Wake County Environmental Services, Sep 30, 2026 · Original Source
1 - Inspection
Apr 14, 2026
Score 99
Official score: 99 · Understand This Area’s Scale
2 recorded violations
notedCode —Cleaning and sanitizing
Official Wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
Observation: Prep sink is leaking and in need of repair. 4-501.11 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.
More about cleaning or sanitizing problemsnotedCode Observation: Dust is accumulating on fans in the ceiling. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
Observation: Dust is accumulating on fans in the ceiling. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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 problemsOfficial record from Wake County Environmental Services, Apr 14, 2026 · Original Source
1 - Inspection
Jan 12, 2026
Score 99.5
Official score: 99.5 · Understand This Area’s Scale
1 recorded violation
notedCode Observation: The wall beside the prep sink is no longer smooth and easily cleanable. It needs to be repaired. 6-101.11/6-201.11 FloorsCleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
Observation: The wall beside the prep sink is no longer smooth and easily cleanable. It needs to be repaired. 6-101.11/6-201.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
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 problemsOfficial record from Wake County Environmental Services, Jan 12, 2026 · Original Source
1 - Inspection
Jul 31, 2025
Score 98.5
Official score: 98.5 · Understand This Area’s Scale
1 recorded violation
notedCode Observation: RibeyeFood temperature
Official Wording
Proper cold holding temperatures
Inspector’s Notes
Observation: Ribeye; beef tips; and pork loin are all holding at 46F in floor case. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: All items were pulled from floor case and placed in walk in cooler.
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, Jul 31, 2025 · Original Source
1 - Inspection
Apr 15, 2025
Score 98.5
Official score: 98.5 · Understand This Area’s Scale
3 recorded violations
notedCode Observation: Employee drink was stored on cart to move food from the walk in cooler to the line. Food to be placed on the line was stored below the employee drink. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's handsEmployee health and hygiene
Official Wording
Proper eating; tasting; drinking or tobacco use
Inspector’s Notes
Observation: Employee drink was stored on cart to move food from the walk in cooler to the line. Food to be placed on the line was stored below the employee drink. 2-401.11 (B) 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. CDI: Drink was thrown away.
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 issuesminorCode —Employee health and hygiene
Official Wording
Personal cleanliness
Inspector’s Notes
Observation: Employee was wearing watch and multiple bracelets. 2-303.11 Prohibition - Jewelry (C)
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 issuesminorCode Observation: The wall is sinking in by the handsinkCleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
Observation: The wall is sinking in by the handsink; it is no longer connected to the molding. 6-101.11 Surface Characteristics - Indoor Areas (C)
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 problemsOfficial record from Wake County Environmental Services, Apr 15, 2025 · Original Source
1 - Inspection
Mar 26, 2024
Score 100
Official score: 100 · Understand This Area’s Scale
1 recorded violation
minorCode 4-501.11Cleaning and sanitizing
Official Wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
4-501.11; Core; Chemical dispenser at the three compartment sink found leaking. Equipment shall be maintained in good repair. CDI: PIC repaired item.
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 problemsOfficial record from Wake County Environmental Services, Mar 26, 2024 · Original Source
1 - Inspection
Dec 20, 2023
Score 99.5
Official score: 99.5 · Understand This Area’s Scale
2 recorded violations
minorCode 4-501.14Cleaning and sanitizing
Official Wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-501.14; Core; Some build up found on the inside of the three compartment sink. Ware washing equipment shall be cleaned at a frequency to preclude build up. Increase cleaning frequency.
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 problemsminorCode 6-501.12Cleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.12; Core; Some debris found scattered on the floor throughout the prep room and walk in cooler and freezer. Physical facilities shall be maintained clean. Increase cleaning frequency.
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 problemsOfficial record from Wake County Environmental Services, Dec 20, 2023 · Original Source