Restaurant · Wake County, NC

Java City @ Campbell Law School

225 Hillsborough St

Last inspected Oct 21, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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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 Java City @ Campbell Law School last inspected?: The most recent inspection on record was on Oct 21, 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: 3 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Jan 29, 2024 to Oct 21, 2026.
Has Java City @ Campbell Law School ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Jan 29, 2024.

The Full Inspection History

4 inspections

1 - Inspection

Oct 21, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

3 recorded violations

notedCode 3-501.17(B)Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17(B); Priority Foundation; Commercially prepared chicken and cut tomatoes were observed without dates indicating when the packaging was open. Commercially prepared READY-TO-EAT TCS FOODs shall be clearly marked; at the time the original container is opened in a facility and if the FOOD is held for more than 24 hours; to indicate the date by which the FOOD shall be used or discarded; not to exceed 7 days. The day the original container is opened in the facility shall be counted as Day 1; and the date marked by the facility may not exceed a manufacturer’s use-by date if it is based on FOOD safety. CDI- known dates added. This does not apply to individual meal portions served or rePACKAGED for sale from a bulk container upon a consumer’s request; SHELLSTOCK; commercially prepared: Deli salads; Hard cheeses; Semi-soft cheeses; Cultured dairy products; Preserved FISH products; Shelf stable; dry fermented sausages; or Shelf stable salt-cured products

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 4-904.11 (A-C) Kitchenware and Tableware Preventing ContaminationEquipment and utensils

Official Wording

Single-use & single-service articles: properly stored & used

Inspector’s Notes

4-904.11 (A-C) Kitchenware and Tableware Preventing Contamination; Single-service utensils being held in the customer service area was observed with the mouth contact portions exposed. The PIC stated that these utensils are not provided by them but another group affiliated with the school. However; because the utensils are still available to customers served by this establishment; a reasonable expectation of protection is required. (A)SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled; displayed; and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives; forks; and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under par. (B) of this section; SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser

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

minorCode 4-601.11Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11; Food debris observed in the cooler drawers. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. 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 problems

Official record from Wake County Environmental Services, Oct 21, 2026 · Original Source

1 - Inspection

Sep 19, 2025

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, Sep 19, 2025 · Original Source

1 - Inspection

Oct 24, 2024

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

1 recorded violation

notedCode —Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14(B) Quat sanitizer weak. Hold in-use wiping cloths in properly concentrated sanitizer between uses. 200-400ppm for Quat. CDI: Corrected to 200ppm.

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 24, 2024 · Original Source

1 - Inspection

Jan 29, 2024

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

2 recorded violations

majorCode 3-501.13Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13 ; Priority Foundation; Thawing Method: Pepper soup thawing in food-prep sink; not submerged in water. TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) foods shall be thawed: Under refrigeration that maintains the FOOD temperature at 5C (41F) or less; or as part of cooking process (straight into cooker); or Completely submerged under running water; At a water temperature of 21C (70F) or below; With sufficient water velocity to agitate and float off loose particles in an overflow; and For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5C (41F); for more than 4 hours including The time the FOOD is exposed to the running water and the time needed for preparation for cooking. CDI- Soup moved to pan; submerged with water flowing over.

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

minorCode 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core; Lamanite surface peeling off low cabinet in prep area and in front service area. Plastic handle insert on low cold-hold unit is cracked with part of the insert missing. PHYSICAL FACILITIES shall be maintained in good repair. Repair the cabinets. Replace the handle insert.; 6-501.114; Core; Prep unit no longer needed; no longer used. Maintain premises free of Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and Litter.

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 29, 2024 · Original Source