Restaurant · Wake County, NC

Jasmin & Olivz Mediterranean

3801 Hillsborough St

Last inspected Oct 7, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 98

Get the Next Inspection, Free.

We'll email you when Jasmin & Olivz Mediterranean has a new health inspection. No spam, one-click unsubscribe.

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

SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Jasmin & Olivz Mediterranean last inspected?: The most recent inspection on record was on Oct 7, 2026. The result listed by Wake County Environmental Services was “Score 98” (official score 98).
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 Jan 3, 2024 to Oct 7, 2026.
Has Jasmin & Olivz Mediterranean ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Jan 3, 2024.

The Full Inspection History

5 inspections

1 - Inspection

Oct 7, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

5 recorded violations

notedCode 2-401.11(A) Except when drinking from a closed beverage containerEmployee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

2-401.11(A) Except when drinking from a closed beverage container; employees shall eat; drink; or use tobacco only in designated areas where the contamination of food; clean equipment and utensils can not result. (B) - Employees may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands; the container; food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. -Observation: employees’ drinks were completely open; stored on top of gloves and paper towels. Make sure to drink only from closed beverage containers. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (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 —Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. -Observation: handwashing sink was being used as hanger to stored spray bottles. Handwashing sinks can only be used for handwashing. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily removed spray bottles from 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

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

Inspector’s Notes

4-202.11 Food Contact Surfaces-Cleanability A) Multiuse FOOD-CONTACT SURFACES shall be: (2) Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; Pf -Observation: two (2) fryer baskets had metal coming out that can become a solid hazard. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily removed fryer baskets from service.

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 4-601.11 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dustCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. -Observation: cooler’s gaskets; including walk-in cooler had dry food accumulation and black buildup. Make sure to clean as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

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 6-501.110 Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. -Observation: employee’s designated area for personal belongs is located on top of gloves boxes that is used to prepare foodCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.110 Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. -Observation: employee’s designated area for personal belongs is located on top of gloves boxes that is used to prepare food; paper towels and other items that goes to customers. Make sure to change location of food employees’ possessions to an area located below of items that goes to customers and that is used to prepare food to avoid contamination. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 7, 2026 · Original Source

1 - Inspection

Nov 10, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

5 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11(A); Priority Foundation; Observed dicer and can opener blade with food debris. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- PIC pulled to take to dish to wash and sanitize. 4-501.114; Priority Foundation; Quaternary ammonia being used to sanitize in three compartment sink was at 100ppm of quat solution. Maintain sanitizer at correct concentrations when being used to sanitize 200PPM-400PPM. CDI- EHS showed PIC how to remake sanitizer solution manually to 400ppm. Call company to repair line if not pulling correctly (bubbles noted in the line).

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 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; Core; Multiple bottled sauces not labeled in cold well. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.

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 3-304.14(B)Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14(B); Core; Wiping cloths stored in sanitizer at 150ppm quat. Manufacturer states 200-400ppm. Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS educated PIC on how to remake solution and solution was remade to 400ppm.

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 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; Outside cabinetry that is wooden is started to deteriorate and can no longer be effectively cleaned. Maintain equipment in good repair. Repeat rule violation; no points different 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 problems

notedCode 6-501.11/12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11/12; Core; Ceiling tiles in need of cleaning as heavy food debris present. Lights out above three compartment sink and men's restroom need to be replaced/repaired so that they are working. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair and 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, Nov 10, 2025 · Original Source

1 - Inspection

Feb 6, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

4 recorded violations

majorCode Observation: The allergen listing on the package label does not use plain language for allergens: milkFood source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

Observation: The allergen listing on the package label does not use plain language for allergens: milk; soy; wheat; egg; fish; tree nuts; shellfish; soy sesame; peanuts. In addition; ingredients are not listed in descending order beginning with largest ingredient of the food first in listing. These are grab and go packaged products at the front service counter for customer. Verification for corrective action will occur up to and by February 16; 2025. 3-602.11; FOOD PACKAGED in a FOOD ESTABLISHMENT (B) Label information shall include: (1) The common name of the FOOD; or absent a common name; an adequately descriptive identity statement; (2) If made from two or more ingredients; a list of ingredients and sub-ingredients in descending order of predominance by weight; including a declaration of artificial colors; artificial flavors and chemical preservatives; if contained in the FOOD; (3) An accurate declaration of the net quantity of contents; (4) The name and place of business of the manufacturer; packer; or distributor; and (5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient. Pf Priority Foundation;

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

minorCode —Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

Observation: The baklavah displayed on the shelving system at the register does not have overhead cover allowing for possible environmental contamination. Cover food by placing under a shelf or other overhead cover. 3-307.11 Miscellaneous Sources of Contamination (C) Protect food from contamination sources not specifically noted by the code.

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 Observation: The door on the walk in refrigerator unit has a hinge losing a pieceCleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observation: The door on the walk in refrigerator unit has a hinge losing a piece; the closing bracket has been removed over the door and there is rust/decayed metal at bottom of door creating areas of debris accumulation. Repair or replace the door on the walk in refrigerator. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications.

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 Observation: Mops are being dried with mophead down inside the utility sink disallowing for complete drying. Provide a way for the mops to be hung up by the handles so the mophead can completely dry without being stored down in the utility sink. 6-501.16 Drying Mops (C) After useCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

Observation: Mops are being dried with mophead down inside the utility sink disallowing for complete drying. Provide a way for the mops to be hung up by the handles so the mophead can completely dry without being stored down in the utility sink. 6-501.16 Drying Mops (C) After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies.

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 6, 2025 · Original Source

1 - Inspection

May 30, 2024

Score 96

Official score: 96 · Understand This Area’s Scale

5 recorded violations

majorCode Observation: Person in charge used thermometer accumulated with debris to take a temperature of food product without cleaning and sanitizing. Ensure that staff are trained on sanitizing food probe thermometer prior to monitoring food temperature. CDI: Spoke with operator about how to clean/sanitize thermometer prior and between monitoring food temperatures. to4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

Observation: Person in charge used thermometer accumulated with debris to take a temperature of food product without cleaning and sanitizing. Ensure that staff are trained on sanitizing food probe thermometer prior to monitoring food temperature. CDI: Spoke with operator about how to clean/sanitize thermometer prior and between monitoring food temperatures. to4-601.11 (A); Priority Foundation; (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf; Observation: Knives; cutting board; shawarma scoop; shawarma cutter; tongs and other in use utensils in bucket with visible food debris. CDI: Discussed with operator ensuring that in use utensils at room temperature (not cold hold or hot hold in food product) shall be washed; rinsed and sanitized every 4 hours. Operator took in use utensils to dish sink to wash; rinse and sanitize. 4-602.11; In use utensils that are at room temperature and in contact wit TCS (Temperature control safety) foods shall be washed; rinsed and sanitized at a minimum of every 4 hours.

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

majorCode Observation: The allergen listing on the package label does not use plain language for allergens: milkFood source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

Observation: The allergen listing on the package label does not use plain language for allergens: milk; soy; wheat; egg; fish; tree nuts; shellfish; soy sesame; peanuts. In addition; ingredients are not listed in descending order beginning with largest ingredient of the food first in listing. These are grab and go packaged products at the front service counter for customer. CDI: Operator removed packaged baklava to behind the counter so no longer a grab and go product in need of labeling. 3-602.11; FOOD PACKAGED in a FOOD ESTABLISHMENT (B) Label information shall include: (1) The common name of the FOOD; or absent a common name; an adequately descriptive identity statement; (2) If made from two or more ingredients; a list of ingredients and sub-ingredients in descending order of predominance by weight; including a declaration of artificial colors; artificial flavors and chemical preservatives; if contained in the FOOD; (3) An accurate declaration of the net quantity of contents; (4) The name and place of business of the manufacturer; packer; or distributor; and (5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient. Pf Priority Foundation;

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

minorCode Observation: Wiping clothes used to wipe surfaces at the make line are not placed in a sanitizer bucket between use. CDI: Operator set up sanitizer bucketsCleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

Observation: Wiping clothes used to wipe surfaces at the make line are not placed in a sanitizer bucket between use. CDI: Operator set up sanitizer buckets; Discussed sanitizer use and changing often to ensure proper levels of sanitizer and buckets are not littered with excessive food particles. 3-304.14; Core; B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution

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 Observation: The can opener blade is dullCleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observation: The can opener blade is dull; Gasket on the prep refrigerator torn/poor repair; compressor line on the walk in freezer is leaking. 4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

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 Observation: The spray wand on the dish sink is down below the flood rim level of the sink creating a potential back siphon on dish sink. Wand hose is too long for sink. **This must be corrected within 3 days - June 2Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

Observation: The spray wand on the dish sink is down below the flood rim level of the sink creating a potential back siphon on dish sink. Wand hose is too long for sink. **This must be corrected within 3 days - June 2; 2024***5-202.13; Priority; An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE; EQUIPMENT; or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). P

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.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, May 30, 2024 · Original Source

1 - Inspection

Jan 3, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

4 recorded violations

minorCode 6-303.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-303.11; Core; Observed a blown lightbulb inside walk-in freezer. Please have lightbulb replaced to provide sufficient lighting.

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.

More about building upkeep issues

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; Ice build-up behind walk-in freezer condenser on black insulated piping. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; and food residue.

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

majorCode 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; Spray bottle of bleach sanitizer without identifying label written on it. Working containers used for storing toxic materials such as cleaners shall be clearly identified with the common name of the material. CDI: Label applied 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 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; Gaskets on walk-in cooler and walk-in freezer doors are torn and need to be replaced. Equipment shall be maintained in a state of good repair. Repeat Violation. Have heat strip adjusted so that gasket is not getting melted.

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, Jan 3, 2024 · Original Source