Restaurant · Wake County, NC

Jersey Mike's #3005

957 High House Rd

Last inspected Oct 26, 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 Jersey Mike's #3005 last inspected?: The most recent inspection on record was on Oct 26, 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: 3 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 6 inspections on record, from Nov 17, 2023 to Oct 26, 2026.
Has Jersey Mike's #3005 ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Nov 17, 2023.

The Full Inspection History

6 inspections

1 - Inspection

Oct 26, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

3 recorded violations

notedCode 7-102.11 Common Name - Working Containers (Priority foundation)Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11 Common Name - Working Containers (Priority foundation); There was an unlabeled bottle containing a purple substance. Label all working containers of chemicals with the common name. CDI-Bottle was labeled.

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 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; Multiple shelves throughout the kitchen are rusting. Vents in both prep coolers are rusty. The reach in freezer has ice build up on the bottom shelf. Maintain equipment in good repair. Replace or repair rusting equipment to make it smooth and easily cleanable.

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 6-501.12 CleaningCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Cleaning; Frequency and Restrictions (Core); The wall behind the 3-compartment sink; and drain under the same sink; are soiled. The fan in the walk in cooler is dusty. Maintain physical facilities clean. Clean these areas.

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 26, 2026 · Original Source

1 - Inspection

Nov 21, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

notedCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Tomatoes and shredded lettuce cut today were left in large; deep pans with tight lids 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-Lids were removed. Foods were cooling quickly. Educational materials on cooling provided to PIC. .

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 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; Multiple shelves throughout the kitchen are rusting. Vents in both prep coolers are rusty. Motor and exterior of the display case is rusty. Maintain equipment in good repair. Replace or repair rusting equipment to make it smooth and easily cleanable. 4-501.12 Cutting Surfaces (Core); The purple cutting board is peeling on the sides. Resurface or replace cutting surfaces that can no longer be cleaned or sanitized.

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 21, 2025 · Original Source

1 - Inspection

Jan 9, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

5 recorded violations

notedCode 2-401.11Employee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

2-401.11; Core; Employee beverages are stored on the working top refrigerator. Food employees may drink from a closed beverage container if they container is handled to prevent contamination of the employee's hands; the container; and exposed food. Designate a location to store employee beverages that is separate from food and preparation areas. Consider adding a drink rail to the wall. CDI: Beverages moved.

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 4-602.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11; Core; Glass Display Refrigerator / reach in refrigerator is heavily soiled. Extensive cleaning of the refrigerator is needed. Remove build up from the white panel above the stored meat. Clean more frequently to prevent soil accumulation.

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 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; Spray Bottleof purple solution is not labeled. Label all cleaners with common name. Manager labeled spray bottle upon request

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 —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) Good Repair -Utensils : Bread Lexans are cracked and a smaller clear container is also broken. Discard cracked food containers.

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 6-501.14 Some ceiling vents are dustyFacility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-501.14 Some ceiling vents are dusty; including above the Pepsi machine. Increased cleaning of vents is needed. Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust; dirt or other materials. discussed today

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

Official record from Wake County Environmental Services, Jan 9, 2025 · Original Source

1 - Inspection

Jul 19, 2024

Score 97

Official score: 97 · Understand This Area’s Scale

6 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A); Core; Managers are not ANSI certified food protection managers. ServSafe class should be taken

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

minorCode 4-602.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11; Core; Glass Display Refrigerator / reach in refrigerator is heavily soiled. Extensive cleaning of the refrigerator is needed.

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 is not labeled. Label all cleaners with common name. Manager labeled spray bottle upon request

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

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; Cup Dispensers under the register are not clean. Remove laser film from refrigerated drawer unit. Remove accumulated ice from freezer.

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 5-501.116Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.116; Core; Trash Can in the restaurant is heavily soiled. Increased cleaning to prevent soil accumulation is needed.

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 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; Wall at the handwashing sink needs cleaning. Walls and doors in the toilet rooms are not clean. Maintain physical facilities clean.; 6-501.113; Core; Store brooms and dust pan in designated location

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 19, 2024 · Original Source

1 - Inspection

Feb 21, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

3 recorded violations

minorCode 2-401.11Employee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

2-401.11; Core; Employee beverages were stored with prepared foods and cleaned equipment and without lids. Food employees may drink from a closed beverage container if they container is handled to prevent contamination of the employee's hands; the container; and exposed food. CDI: Beverages moved and lids added.

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

majorCode 6-301.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.12; Priority Foundation; Front handwashing sink paper towel dispenser was unable to dispense batteries. Each handwashing sink shall be provided with hand drying provisions. CDI: Paper towels were placed above the dispenser until the batteries are replaced.

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

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; Vents above the front make line and back prep tables were dusted. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean vents.

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 21, 2024 · Original Source

1 - Inspection

Nov 17, 2023

Score 99

Official score: 99 · Understand This Area’s Scale

3 recorded violations

majorCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Lettuce was cooling in walk in cooler in deep; plastic containers with tight fitting lids. Food being cooled shall be placed in shallow pans; using containers that facilitate heat transfer; and shall be loosely covered or uncovered. CDI: Lettuce moved to shallow metal pans. Half points deducted due to improved efforts for proper cooling methods.

In Plain English

More about food kept at an unsafe temperature

criticalCode 5-402.13Water, plumbing, and sewage

Official Wording

Sewage & wastewater properly disposed

Inspector’s Notes

5-402.13; Priority; Water came out of the floor drain at soda fountain during the start of the inspection and ceased flow thereafter. Person in charge stated that it backs up around once a year due to soda syrup buildup. Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system. Facility owner snaked the drain and a plumber was called. EHS will verify repair on 11/20/2023.

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

minorCode 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; Vents above the front make line and back prep tables were dusted. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean vents.; 6-501.11; Core; Trimming on wall along kitchen doorway was peeling. Physical facilities shall be maintained in a state of good repair. Repair trimming.

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 17, 2023 · Original Source