Restaurant · Wake County, NC

Lee's Kitchen #2

1100 N Raleigh Blvd

Last inspected Oct 20, 2026 · View Map ↗ · Compare ↗

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Score 100

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Lee's Kitchen #2 last inspected?: The most recent inspection on record was on Oct 20, 2026. The result listed by Wake County Environmental Services was “Score 100” (official score 100).
Were any violations recorded at the last inspection?: No. No violations were recorded at the most recent inspection.
How many inspections are on record?: 8 inspections on record, from Mar 5, 2024 to Oct 20, 2026.
Has Lee's Kitchen #2 ever been closed by the health department?: No closure appears in the 8 inspection records we hold for this business. The earliest is dated Mar 5, 2024.

The Full Inspection History

8 inspections

1 - Inspection

Oct 20, 2026

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, Oct 20, 2026 · Original Source

1 - Inspection

Jun 11, 2026

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

1 recorded violation

notedCode 4-601.11(C ) Grease build up inside the fryer door. Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(C ) Grease build up inside the fryer door. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. CDI-The grease was removed during the inspection.

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, Jun 11, 2026 · Original Source

1 - Inspection

Jan 5, 2026

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, Jan 5, 2026 · Original Source

1 - Inspection

Oct 3, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

notedCode —Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-204.11 Priority: Quaternary ammonium is over 400ppm of quaternary ammonium at the sanitizing vat at the 3 compartment sink. Sanitizer shall be mixed to within the tolerance range(200-400ppm for quaternary ammonium). Sanitizer was remixed to the correct concentration once REHS spoke to PIC.

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 —Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-303.11 A food service employee is wearing a watch. Food employees shall not wear jewelry on hands or arms only a wedding band can be worn on hands. Employee removed watch once REHS spoke to him.

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

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

1 - Inspection

May 16, 2025

Score 96

Official score: 96 · Understand This Area’s Scale

5 recorded violations

notedCode —Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.11 Priority foundation: No hand soap at the hand sink in the men's restroom. Provide hand soap at hand sinks. Soap was provided once REHS spoke to PIC. 6-301.12 Priority foundation: No paper towels at the hand sink in the men's restroom. Provide paper towels at hand sinks or provide a hand dryer. Paper towels were provided once REHS spoke to PIC.

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

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2 ) Lettuce is 54F; potato salad is 45F; chicken is 51F in the prep refrigeration units. Maintain TCS foods in cold holding at 41F or less. The TCS food in this refrigeration unit was placed in the walk-in cooler.

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 —Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11 Priority foundation: Unlabeled bleach in a spray bottle. Label working containers of toxic materials such as cleaners and sanitizers. The bleach was labeled once REHS spoke to PIC.

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 2-303.11: An employee that is handling food is wearing a bracelet. Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-303.11: An employee that is handling food is wearing a bracelet. Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. This employee removed his bracelet once REHS spoke to 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 4-601.11(C ) Grease build up on the side of the fryers. Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(C ) Grease build up on the side of the fryers. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.

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 16, 2025 · Original Source

1 - Inspection

Dec 3, 2024

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

3 recorded violations

notedCode —Handwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

2-301.15 Where to Wash (Pf) A male employee went outside and then came back into the kitchen without washing his hands. The employee went on to touch dishes and other items before washing his hands. Employees must wash their hands after engaging in activities that contaminate the hands. CDI.. The employee was instructed on when proper handwashing is to occur. The employee was properly washing his hands before the end of the inspection.

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

Food separated & protected

Inspector’s Notes

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P A pan of cut sweet potatoes were stored under the raw chicken. Foods must be stored according to the final cook temperature. CDI.. The pan of cut sweet potatoes were placed above the raw chicken.

In Plain English

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

More about other finding

notedCode 4-903.11 (A) Store cleaned equipmentEquipment and utensils

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Clean dishes were being handled by an employee who went outside and did not wash his hands. Clean dishes must be handled in a manner to prevent contamination. CDI... The dishes were placed back at the three compartment sink to be washed again.

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, Dec 3, 2024 · Original Source

1 - Inspection

Aug 6, 2024

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

5 recorded violations

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; Mac and Cheese in the walk-in had temperatures that ranged from 46F to 44F. Jerk Chicken was in the walk-in cooler was 52F. The food items were cooked yesterday. These potentially hazardous foods must be held cold at 41F or below. CDI.. The food items were placed in the trash can.

In Plain English

More about food kept at an unsafe temperature

majorCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Yams were cooled down to 80F and covered up. Jerk Chicken were cooked yesterday and cooled down to 52F and placed in deep pans. Mac and cheese was cooled down to 46F and then placed in double plastic. Once food falls below 135F the cooling method must start. Food has 2 hours to go from 135F to 70F. Food has four hours to go from 70F to 41F or below. Food items must be cooled by using the following methods: Food can be placed into shallow pans; separating food into smaller portions; using heat transfer equipment; adding ice as an ingredient; using an ice bath. The yams were placed into smaller portions. The other items were placed in the trash.

In Plain English

More about food kept at an unsafe temperature

majorCode 3-501.13Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13 ; Priority Foundation; A container of fish was left in a pan to thaw. Food must be thawed by using the methods: As a part of the overall cooking process; in the cold hold units; under running water not to exceed 70F. CDI... The fish was placed in the walk-in cooler.

In Plain English

More about food kept at an unsafe temperature

minorCode 4-903.11(A) and (C)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(A) and (C); Core; There was a bottle of cleaner stored on the deli paper box. Single service items must be stored where they are not exposed to any form of contamination. CDI.. The bottle of cleaner was moved away.

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

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; Clean around the cooking equipment. Equipment shall be kept free of an accumulation of dust; dirt; Food residue; and other debris.

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 6, 2024 · Original Source

1 - Inspection

Mar 5, 2024

Score 97

Official score: 97 · Understand This Area’s Scale

5 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; Red Beans and Rice were cooked and cooled down to a temperature of 152F and placed in a deep pan and covered up. Food items must be cooled by using the following methods: placing foods into shallow pans; Separating the food into smaller portions; using heat transfer equipment; adding ice as an ingredient; using an ice bath. CDI.. The food items were placed into smaller portions to cool down.

In Plain English

More about food kept at an unsafe temperature

minorCode 3-305.12Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.12; Core; In the walk-in cooler there was food stored on the floor. Food must be stored in a manner to prevent contamination. Food must be stored at least 6 inches above the floor.

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 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; There were several shelves in the kitchen that were starting to rust. Equipment must be in good repair.

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 4-501.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.14; Core; The sanitizer solution compartment on the three compartment sink had lots of build-up in the sink. Clean the sink throughout the day at a frequency necessary to prevent recontamination of Equipment and Utensils. CDI.. The sanitizer sink was cleaned out.

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 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; Clean the gaskets on the cold hold units. Clean around the cooking equipment. Clean the shelves in the cold hold units. Equipment shall be kept free of an accumulation of dust; dirt; Food residue; and other debris.

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, Mar 5, 2024 · Original Source