Meat Market · Wake County, NC

La Bonita Meat Market

836-110 E Chatham St

Last inspected Nov 9, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 98.5

Get the Next Inspection, Free.

We'll email you when La Bonita Meat Market 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 La Bonita Meat Market last inspected?: The most recent inspection on record was on Nov 9, 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?: 8 inspections on record, from Oct 30, 2023 to Nov 9, 2026.
Has La Bonita Meat Market ever been closed by the health department?: No closure appears in the 8 inspection records we hold for this business. The earliest is dated Oct 30, 2023.

The Full Inspection History

8 inspections

1 - Inspection

Nov 9, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

3 recorded violations

notedCode 4-501.12 Cutting SurfacesCleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.12 Cutting Surfaces; Core; The cutting boards in the meat cutting room are heavily 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 or resurface cutting boards.

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 (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); The cart used for storing raw meat containers was lightly soiled. Maintain non food contact surfaces of equipment clean. CDI-Cart was 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 6-201.13 Floor and Wall JuncturesCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-201.13 Floor and Wall Junctures; Coved; and Enclosed or Sealed (Core); The coved molding is missing and coming loose in the meat cutting room; leaving the floor/wall juncture exposed. Replace the missing coved molding to maintain this area 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

Official record from Wake County Environmental Services, Nov 9, 2026 · Original Source

1 - Inspection

Jul 27, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

notedCode 3-305.12Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.12; Core; The drip line in the meat display case is dripping onto food. Food may not be stored in locker rooms; toilet rooms; dressing rooms; garbage rooms; mechanical rooms; under sewer lines that are not shielded to intercept potential drips; under leaking water lines; under open stairwells; or under other sources of contamination. CDI-Food was moved away from drip tray. PIC will have unit serviced to prevent future drips.

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

minorCode 4-501.12 Cutting SurfacesCleaning and sanitizing

Official Wording

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

Inspector’s Notes

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 27, 2026 · Original Source

1 - Inspection

Feb 10, 2026

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); Soft cheese in the deli section of the display case was holding 45F. TCS foods must be held cold at 41F or below. CDI-Cheese was voluntarily discarded. Unit was adjusted down; and will be serviced. Other foods in other parts of the unit were holding at 40F or below.

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, Feb 10, 2026 · Original Source

1 - Inspection

May 9, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

2 recorded violations

notedCode 3-501.17Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17; Priority Foundation; A few deli meats were missing date markings in the case. Date mark/label all refrigerated TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI-Meats were opened yesterday; and were allowed to be date marked. Educational materials in Spanish were provided to PIC via email.

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 4-501.12Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.12; Core; Cutting boards throughout meat market were worn; with many scores and divots. Cutting surfaces shall be smooth and easily cleanable. Resurface or replace cutting surfaces that can no longer be effectively cleaned and 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, May 9, 2025 · Original Source

1 - Inspection

Nov 7, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

3 recorded violations

notedCode 7-102.11 Common Name - Working Containers (Pf)Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11 Common Name - Working Containers (Pf); There was an unlabeled spray bottle stored outside door to meat market. Working containers of chemicals shall be labeled with the common name of the chemical. 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 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; PF; Meats were wrapped tightly in plastic wrap after cutting. Quickly cool foods after preparation. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. Leave foods to be cooled uncovered. CDI-Plastic wrap was removed to allow air flow. Beef and chicken cooled 3F in 15minutes after removal. .

In Plain English

More about food kept at an unsafe temperature

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 were stored hanging on the sides of sanitizer buckets. Quaternary ammonium solution was 100ppm in sanitizer buckets. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Sanitizer solution was dumped; and remade. Cloths were moved to be stored in 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

Official record from Wake County Environmental Services, Nov 7, 2024 · Original Source

1 - Inspection

Jul 12, 2024

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, Jul 12, 2024 · Original Source

1 - Inspection

Feb 12, 2024

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

3 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; The PIC is not a certified food protection manager. The PIC must have a valid certificate from an ANSI-approved course; and be on site during all hours of food preparation and service. Please send more employees to a certified food protection manager course to avoid this violation. CDI- List of approved courses; and a link for an approved online Spanish course sent to owners email address.

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

criticalCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Raw chicken was stored above raw beef in the walk in cooler. Unpackaged meats shall be stored according to final cook temperatures; with chicken on the bottom. CDI-Chicken was moved to designated chicken shelf. Food storage chart was provided and reviewed with PIC.

In Plain English

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

More about other finding

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; Cleaned utensils were stored in a soiled bucket. The storage container holding the ice scoop was soiled. Utensils shall be stored in a clean; dry location. CDI-Containers and utensils were cleaned and sanitized.

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 12, 2024 · Original Source

1 - Inspection

Oct 30, 2023

Score 98

Official score: 98 · Understand This Area’s Scale

2 recorded violations

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

Official Wording

Certified Food Protection Manager

Inspector’s Notes

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 3-305.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11; Core; 2 deli hams were opened and left uncovered in the deli case. Stored foods shall be protected from contamination. CDI-Hams were wrapped in plastic to protect them.