Restaurant · Wake County, NC

Glenaire Expansion Cafe

111 W Cornwall Rd

Last inspected Oct 20, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 98.5

Get the Next Inspection, Free.

We'll email you when Glenaire Expansion Cafe has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist

More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Glenaire Expansion Cafe last inspected?: The most recent inspection on record was on Oct 20, 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?: 7 inspections on record, from Nov 14, 2023 to Oct 20, 2026.
Has Glenaire Expansion Cafe ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Nov 14, 2023.

The Full Inspection History

7 inspections

1 - Inspection

Oct 20, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

5 recorded violations

notedCode 2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) Establishment did not have a vomit clean up plan. 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 Clean-up of Vomiting and Diarrheal Event (Pf) Establishment did not have a vomit clean up plan. 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. CDI; REHS provided a printed copy of the plan.

In Plain English

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

More about other finding

notedCode 6-301.11 Handwashing CleanserHandwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.11 Handwashing Cleanser; Availability (Pf) No soap available at the first hand sink in the coffee area. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI;hand sink provided with soap. 6-301.12 Hand Drying Provision (Pf) Hand sink in dish area; and next to the produce prep sink without paper towels. Each handwash sink or group of adjacent handwashing sinks shall be provided with paper towels or an air drying device. CDI; sinks provided with paper towels.

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 separated & protected

Inspector’s Notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (C)Observed some of the grab and go green apples not covered with plastic wrap. FOOD shall be protected from cross contamination by storing FOOD in covered containers or wrappings.

In Plain English

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

More about other finding

notedCode 3-302.15 Washing Fruits and Vegetables (C) REPEAT-Observed washed avocadoes with stickers on them at the makeline. (A)Except as specified in par. (B) of this section and except for wholeOther

Official Wording

Washing fruits & vegetables

Inspector’s Notes

3-302.15 Washing Fruits and Vegetables (C) REPEAT-Observed washed avocadoes with stickers on them at the makeline. (A)Except as specified in par. (B) of this section and except for whole; raw fruits and vegetables that are intended for washing by the CONSUMER before consumption; raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in READY-TO-EAT form. Remove prior to washing.

In Plain English

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

More about other finding

notedCode 4-501.12 Cutting Surfaces (C) The small cutting boards in the kitchen were observed badly scored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZEDCleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.12 Cutting Surfaces (C) The small cutting boards in the kitchen were observed badly scored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Replace.

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 20, 2026 · Original Source

1 - Inspection

Feb 24, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

4 recorded violations

notedCode —Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed spray bottle of quaternary sanitizer that was at a concentration below 200ppm (100ppm). CDI by discarding contents of bottle and replacing with fresh sanitizer with correct concentration parameters.

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 —Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - On the 3 bay ice holding wells a pan of sliced tomatoes were at a temperature of 52F. Tomatoes were discard. Ensure when food items are on ice baths that the ice surrounds and touches all exterior portions of the pan.

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 temperature

notedCode —Other

Official Wording

Washing fruits & vegetables

Inspector’s Notes

3-302.15 Wash fruits and vegetables prior to use. Observed multiple avocados in use and sliced with stickers still on them. Make sure when washing avocados remove stickers. CDI by discarding cut avocados.

In Plain English

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

More about other finding

notedCode 3-304.12 (A) In-use utensils in TCS foodEquipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 (A) In-use utensils in TCS food; must be stored with handles above the food and top of the food container. Obsevred two containers of food in preparation unit one cold drawer that had handles of scoop inside the food item. CDI by removing utensils from food items. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils in water at 90F. CDI by replacing with 135+ F water

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 24, 2026 · Original Source

1 - Inspection

Oct 20, 2025

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

1 recorded violation

notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils; Core; Bottoms of some hot holding cabinets; reach-in coolers and bottom drawer coolers with food debris and residue buildup. Area under grill with food crumbs. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently. Employees began cleaning these items during 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, Oct 20, 2025 · Original Source

1 - Inspection

Feb 26, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

2 recorded violations

notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Mashed potatoes had cold spots in the steam table; and were holding 118-150F. TCS foods must be held hot at 135F or above. CDI-Potatoes were stirred; and the quantity in the container was reduced to allow for stirring. Lids for these containers might also help keep temperatures.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15 ; Priority Foundation; Potato salad was stored in a large; deep pan with a tight lid for cooling. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI-Salad was moved to a hotel pan; and placed into the freezer to facilitate faster cooling. EC provided educational materials on cooling to PIC email. .

In Plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Feb 26, 2025 · Original Source

1 - Inspection

Jul 9, 2024

Score 96

Official score: 96 · Understand This Area’s Scale

3 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Meat slicer; can opener; and several dishes and utensils stored as clean had food and sticker residue on them. Food contact surfaces of equipment shall be clean to sight and touch. CDI-Items were moved to dish pit for further cleaning. Slicer was disassembled and cleaned and sanitized. Facility has recently switched to dissolvable stickers; but some old sticker residue remains. Recommend stiff brush or scraper in addition to chemicals for removal; as current methods are not effective.

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

criticalCode 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; The labeling on the chemical dispenser at the mop sink and 3-compartment sink were unclear and confusing ( such as using a color and number code with no explanatory chart). Working containers of chemicals shall be clearly marked with the common name of the chemical. CDI-Labeling was corrected. ; 7-204.11 ; Priority; Quaternary ammonium dispensed at the mop sink; used to fill sanitizer buckets; was measuring well above 500ppm. Quaternary ammonium used for sanitizer shall measure 200-400ppm. CDI-Sanitizer buckets were dumped; and diluted to correct concentration. Chemical company was called to adjust dispenser; and arrived during 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

minorCode 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; The hoods above the grill line were moderately soiled and dusty. Physical facilities shall be maintained clean. These are cleaned on a schedule; and were due for cleaning this week; and will be cleaned.

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 9, 2024 · Original Source

1 - Inspection

Mar 6, 2024

Score 97

Official score: 97 · Understand This Area’s Scale

3 recorded violations

criticalCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Walk-in cooler shelf with salmon on the bottom shelf; raw beef on same shelf with shrimp; and raw chicken box on top of raw lamb on top shelf. Cooked roast beef on shelf in walk-in cooler with raw pork. Drawer cooler where top drawer is open to bottom drawer had raw beef over raw salmon. Food shall be protected from cross-contamination by storing the ready to eat foods above raw items and raw foods by final cook temperature; raw chicken on the bottom. Items rearranged during inspection. Recommend a storage chart on this cooler for employees to ensure foods are arranged properly. Stickers provided during inspection.

In Plain English

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

More about other finding

majorCode 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; A few containers stacked as clean with sticker residue and stickers left on containers on one shelf of clean dishes near dish machine. Other dish machine area did not have sticker residues. Sticker residue now on inside of container stacked above. Equipment food contact surfaces and utensils shall be clean to sight and touch. All containers with stickers moved to dish machine areas during inspection. Not as many containers as previous inspection; but continue to work on making sure the stickers are fully removed before stacking as clean. Full points will be deducted if repeat violation on next 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

minorCode 4-903.11(A)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(A); (B) and (D); Core; A few metal containers stacked wet nested on clean dish shelf. Cleaned equipment shall be stored in a self-draining position that allows air drying. Dishes moved during 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, Mar 6, 2024 · Original Source

1 - Inspection

Nov 14, 2023

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

3 recorded violations

minorCode 5-202.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-202.12; Core; Handsink in cafe area not reaching 100F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Maintenance checked on hot water heater in this area during inspection and water heater is being tripped on the electrical box. Construction company under warranty for hot water machine so company called for repair or replacement of hot water heater for this 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

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Several containers stacked as clean with sticker residue and stickers left on containers. Sticker residue now on inside of container stacked above. Equipment food contact surfaces and utensils shall be clean to sight and touch. All containers with stickers moved to dish machine areas during 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

criticalCode 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; Two containers of alfredo and meat sauce on ice in serving area for pasta station at 40-45F. Sauce at bottom of container near ice at 40F but sauce above ice at 44 or 45F. TCS(Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Ice bath was only ice and no water to submerge containers. These items are taken from batch in walk-in cooler and used for service. All other items at 41F and below. Cold water was added to ice bath and containers submerged into ice during inspection. No points deducted.