Restaurant · Wake County, NC

Great Harvest Bread Co.

1240 Nw Maynard Rd

Last inspected Oct 16, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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

Quick Answers

When was Great Harvest Bread Co. last inspected?: The most recent inspection on record was on Oct 16, 2026. The result listed by Wake County Environmental Services was “Score 97.5” (official score 97.5).
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?: 5 inspections on record, from Feb 19, 2024 to Oct 16, 2026.
Has Great Harvest Bread Co. ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Feb 19, 2024.

The Full Inspection History

5 inspections

1 - Inspection

Oct 16, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

5 recorded violations

notedCode —Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf Observed seed container with excessive build up around the out side of the container. Observed multiple stored utensils will residue accumulation. CDI: PIC took soiled items to 3-comp to 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

notedCode —Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11 Common Name - Working Containers (Pf) Observed a working bottle of sanitizer that was not labeled as sanitizer. CDI: PIC added Sanitizer label to the bottle.

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 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Observed multiple storage containers of bulk flourFood source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12 Food Storage Containers Identified with Common Name of Food (C) Observed multiple storage containers of bulk flour; seasoning; powders with labels that are no longer legible. CDI: PIC added label to containers.

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode —Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11 Food Storage-Preventing Contamination from the Premises (C)(3) FOOD shall be protected from contamination by storing the food at least 6 inches above the floor. Observed multiple buckets of molasses and pickles stored directly on the floor in the walk-in and production area.

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.

More about food not protected from contamination

notedCode 3-304.12 In-Use UtensilsEquipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 In-Use Utensils; Between-Use Storage During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (B) In nonTCS FOOD with their handles above the top of the FOOD within containers that can be closed; such as bins of dry goods. Observed scoop handle store in contact with the chia powder. CDI: PIC removed scoop for cleaning. They plan to store on a sanitized; dry tray moving forward.

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, Oct 16, 2026 · Original Source

1 - Inspection

Dec 3, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

1 recorded violation

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Unsalted butter was held at room temperature. TCS foods must be held cold at 41F or below. CDI-Butter was voluntarily discarded. Facility will keep butter in preparation cooler moving forward. We also discussed switching to salted butter or margarine; or using time as a public health control. Form was provided via email to PIC; if they choose to use that method.

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

Official record from Wake County Environmental Services, Dec 3, 2025 · Original Source

1 - Inspection

May 29, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

notedCode 2-401.11 (B)Employee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

2-401.11 (B); Core; Employee drinks were stored in food prep areas; and above unwrapped cooling bread. 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-Drinks were moved to lower shelves. Discussed use of a drink rail or having other designated storage for employee beverages with PIC.

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 issues

notedCode 7-207.11 Restriction and Storage - Medicines (Priority)Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-207.11 Restriction and Storage - Medicines (Priority); Ibuprofen for employees was stored on the prep table near the microwave and slicer. Store medications so they cannot contaminate food; equipment; utensils; work surfaces; etc. CDI-Medication was moved to the employee break area.

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, May 29, 2025 · Original Source

1 - Inspection

Aug 1, 2024

Score 97

Official score: 97 · 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; Food Preparation Sink is not clean with black build up in corners. Use detergent and effectively clean the sink after each use. After cleaning and rinsing; apply sanitizer and allow surfaces to air dry. Soap was applied to the sink surface during today's inspection to start the cleaning process. . . Can Opener is not clean. Remove cotter pin and blade as needed for effective cleaning. Remove blue plastic insert in the mount to remove build up. Can opener was partially disassembled today and taken to the ware washing sink for cleaning.

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; Several foods in the top of the main True Make Line Refrigerator are not 41 degrees F as required: Turkey 54F; Roast Beef 44F; Ham 44F; Swiss Cheese 43F; Chicken Salad 42F. Turkey was sliced this morning and is cooling. Avoid cooling in the top of the prep refrigerator; hold most freshly sliced turkey spread out inside the walk in cooler until it reaches 41F or in the low portion of the refrigerator. Turkey above 41F that is cooling from being sliced shall be a small quantity that is used within 4 hours. Meats and Cheeses shall be maintained at 41F and colder. We discussed use of deep metal pans; following fill lines by keeping quantities low and storing high protein foods in the coldest sections of the refrigerator: along the back. Use your thermometer to monitor food temperature.

In Plain English

More about food kept at an unsafe temperature

minorCode 4-502.11(A) and (C)Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-502.11(A) and (C); Core; White Knife Handle is peeling and not considered cleanable. Discard/replace peeling; not smooth utensils. Funnel for oil is broken; discard. Maintain utensils in cleanable condition.

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, Aug 1, 2024 · Original Source

1 - Inspection

Feb 19, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

1 recorded violation

majorCode 4-602.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11; Core; Ice machine interior baffle was soiled with black residues. Ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine.; 4-601.11 (A); Priority Foundation; Food slicer was soiled with dried food residues lodged behind blade. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Slicer cleaned. Ensure slicer is cleaned every 4 hours if used continuously.

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, Feb 19, 2024 · Original Source