Mobile Food · Wake County, NC

Lili's Kitchen #2 (Wcid #864)

10125 Division Dr

Last inspected Oct 27, 2026 · View Map ↗ · Compare ↗

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Score 96

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

Quick Answers

When was Lili's Kitchen #2 (Wcid #864) last inspected?: The most recent inspection on record was on Oct 27, 2026. The result listed by Wake County Environmental Services was “Score 96” (official score 96).
Were any violations recorded at the last inspection?: Yes: 7 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 Oct 2, 2023 to Oct 27, 2026.
Has Lili's Kitchen #2 (Wcid #864) ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Oct 2, 2023.

The Full Inspection History

6 inspections

1 - Inspection

Oct 27, 2026

Score 96

Official score: 96 · Understand This Area’s Scale

7 recorded violations

notedCode 2-102.11 - The person in charge (PIC) shall demonstrate knowledge of foodborne disease preventionPermits, training, and postings

Official Wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s Notes

2-102.11 - The person in charge (PIC) shall demonstrate knowledge of foodborne disease prevention; application of HACCP principles; and the requirements of this code by having no Priority violations during the current inspection; being a certified food protection manager; or by responding correctly to the inspector's questions related to the operation of the food establishment. Pf - Observed no certified food protection manager present; found priority item violations during the current inspection. Corrected during inspection (CDI); provided the PIC with information on the food protection manager courses and exam at www. servsafe.com

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

notedCode —Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A) Certified Food Protection Manager (C) The PIC must be a certified food protection manager. A list of ANSI approved certified food protection manager (CFPM) classes is available at wake.gov/food. - No certified food protection manager was present during the current inspection.

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

notedCode —Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11 Common Name - Working Containers (Pf) Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf - Observed a spray bottle of cleaner with no label. CDI - label provided.

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 —Other

Official Wording

Washing fruits & vegetables

Inspector’s Notes

3-302.15 Washing Fruits and Vegetables (C) - Observed a cut half avocado with a sticker still on it. Discussed with the PIC removing the sticker during the avocado cleaning step.

In Plain English

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

More about other finding

notedCode 3-304.12 In-Use UtensilsEquipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 In-Use Utensils; Between-Use Storage During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (B) In non time/temperature for safety (TCS) FOOD with their handles above the top of the FOOD within containers that can be closed; such as bins of dry goods - Observed a cup with no handle stored inside the sugar bucket. CDI - The cup was removed.

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

notedCode 4-101.17 WoodCleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-101.17 Wood; Use Limitation (C). 4-101.19 Nonfood Contact Surfaces of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. - Observed wood boards installed on the flat grill as a staging board. - Observed a piece of cardboard used as a truck emergency door panel. Discussed with the PIC the use of non-absorbent material in this area

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 —Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) - No designated area for employees' personal items within the prep cooler. CDI - The designated area for employees was created and provided. Repeat.

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, Oct 27, 2026 · Original Source

1 - Inspection

Mar 2, 2026

Score 96

Official score: 96 · Understand This Area’s Scale

8 recorded violations

notedCode 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptomsPermits, training, and postings

Official Wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s Notes

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure.-PF - Observed no adequate evidence to ensure food employees are informed of their responsibility to report required symptoms; illnesses; and exposure. Corrected during inspection (CDI) - employee reporting agreement poster provided.

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

notedCode 3-501.14 Cooling (P) (A) Quickly cool cooked foods within 2 hours from 135F to 70FFood temperature

Official Wording

Proper cooling time & temperatures

Inspector’s Notes

3-501.14 Cooling (P) (A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed 2 containers of cooked beef cooled in the standing cooler for 2 hours (at 2 hours marked;97F) with temperature still above 70F. CDI - the cooked beef was reheated on the grill top to 166F; then placed on hot holding.

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 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 (P) Maintain TCS foods in cold holding at 41F or less. -P - Standing cooler: cooked beef(97F) with temperature above 41F. CDI see line 20

In Plain English

More about food kept at an unsafe temperature

notedCode 7-204.11 Provide sanitizer at correct concentrationsChemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-204.11 Provide sanitizer at correct concentrations; diluting as required.-P Chlorine sanitizer concentration shall be within 50-200ppm. - Observed sani-bucket with chlorine sanitizer concentration higher than 200ppm. CDI - the chlorine sanitizer remixed to 100ppm.

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 4-301.11 Provide equipment in number and capacity so that coolingFood temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

4-301.11 Provide equipment in number and capacity so that cooling; heating; and holding temperatures are achieved. -Pf - Observed hot food (cooked beef 97F) cooked from another approved facility and cooled in the standing cooler; which the unit may not provide adequate capacity to cool food. Discussed with the person in charge (PIC) to cook and cool food at the commissary or otherwise apply time as a public health control (TPHC). CDI sees line 20

In Plain English

More about food kept at an unsafe temperature

notedCode 3-302.12 Label all working containers of food (oilsFood source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12 Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. - Observed 1 clear bag of sugar with no label. A food employee stated that the bag of sugar is a personal item. Discussed with the employee which personal items should be stored in the designated area.

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 4-101.17 WoodCleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-101.17 Wood; Use Limitation (C). Wood and wood wicker may not be used as a FOOD-CONTACT SURFACE. (B) Hard maple or an equivalently hard; close-grained wood may be used for: (1) Cutting boards; cutting blocks; bakers' tables; and UTENSILS such as rolling pins; doughnut dowels; salad bowls; and chopsticks - Observed wood cutting board which the wood board it is not equivalent to maple wood material. 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 —Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) - No designated area for employee personal items. CDI - the designated area for the employees was created and provided.

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, Mar 2, 2026 · Original Source

1 - Inspection

Sep 17, 2025

Score 97

Official score: 97 · Understand This Area’s Scale

7 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 stored up on active prep table directly next to food being prepared. An EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverages moved during inspection.

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 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; Cold-Holding: Prepared steak in tall silver cooler cold-holding too warm; measured at 44F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Use food probe thermometer to verify prepared foods are 41F and less (or 135F and greater) before moving onto the food truck. CDI- Foods exceeding 41F voluntarily discarded by PIC during inspection.

In Plain English

More about food kept at an unsafe temperature

notedCode 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; Labeling missing on bucket of sanitizer. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- PIC directed to add labeling 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

notedCode 3-307.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-307.11; Core; Cooked hot-held rice stored directly in plastic grocery bag. These bags are not designed/approved for direct food contact. FOOD shall be protected from contamination. Discard this food or move to approved food storage. Recommend storing food directly in the clean metal pans; without the added plastic bag barrier.

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 2-402.11Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-402.11; Core; Food handlers observed working with food without wearing a hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensils; and linens; and unwrapped single-service and single-use articles. CDI- PIC educated on Food Code requirements. 2-303.11; Core; Food employee observed wearing large watch while working with food. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC educated on Food Code requirements.

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 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Damp wiping cloth left out on prep counter. Sanitizer concentration too low in sanitizer; measured at 0ppm chlorine. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses fully submerged in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; or 200-400ppm quat). CDI- Cloth returned to sanitizer and sanitizer concentration adjusted during 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

notedCode 4-101.19Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-101.19; Core; Wood boards observed installed as part of grill surround. NonFOOD-CONTACT SURFACES SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. Wood may not be used for this purpose; and may create a fire hazard. As stated in your Permit- Do not add/change equipment without prior approval from Wake County. Remove the added wood pieces. Recommend using smooth stainless steel for this area instead.

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, Sep 17, 2025 · Original Source

1 - Inspection

Jan 14, 2025

Score 95

Official score: 95 · Understand This Area’s Scale

4 recorded violations

notedCode 6-301.11 Handwashing CleanserHandwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.11 Handwashing Cleanser; Availability (Pf) No Soap is available at the handwashing sink. Provide soap at the handwashing sink for handwashing. Recommend purchasing a pump; or filling the mounted dispenser; or using a squeeze bottle filled with soap. Today dish detergent was brought to the sink and used.

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

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A); Core; Food Truck staff lacked a certified food protection manager present on site at the time of inspection.

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

notedCode 3-501.16(A)(1) Steak 127FFood temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1) Steak 127F; Black Beans 124F; Rice 125F in the steam table. Maintain TCS foods in hot holding at 135F or above. -P Use your thermometer to verify food is held above 135F and rapidly cool if it drops below 135F ~or~ reheat to 165 degrees F. Rice and black beans were discarded. Steak was added to a pan with a new bag of ice to cool.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.17 Refrigerated food such as open hot dogs and cooked meatFood source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17 Refrigerated food such as open hot dogs and cooked meat; tomato; etc are not date marked. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Recommend masking tape or painter's tape. discussed date marking today and added some dates to prepared foods.

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

Official record from Wake County Environmental Services, Jan 14, 2025 · Original Source

1 - Inspection

Apr 8, 2024

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

3 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114; Priority; Employee seen washing dishes with no sanitizing step. A sanitizing step shall be used when washing multi-use items. CDI: PIC added in bleach mixture step.

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 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation; Hand sink found being used to store/refill sanitizer bucket. Hand sinks shall be maintained accessible for employee use and no other purposes than hand washing. CDI: Employee moved bucket prior to EHA prompting.

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

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-307.11; Core; Several ready to eat food items found stored in grocery bags; including rice and steak. Food shall be protected from contamination. Store food in approved storage bags such as zip lock bags.

In Plain English

More about food not protected from contamination

Official record from Wake County Environmental Services, Apr 8, 2024 · Original Source

1 - Inspection

Oct 2, 2023

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

4 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; Food Truck staff lacked a certified food protection manager present on site at the time of inspection.

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 3-307.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-307.11; Core; Several ready to eat food items found stored in grocery bags; including rice and steak. Food shall be protected from contamination. CDI: PIC moved food into an approved food contact container.

In Plain English

More about food not protected from contamination

majorCode 4-302.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-302.14; Priority Foundation; PIC could not provide test strips for sanitizer. Test strips must be available during hours of operation to verify that sanitizing solution in use is being kept at both a safe and effective level. CDI: Test kit was given to the operator.

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 6-201.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-201.11; Core; Carpet found on the floor throughout the whole truck. Except for antislip floor coverings or applications that may be used for safety reasons; floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are SMOOTH and EASILY CLEANABLE. Remove carpet.

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 2, 2023 · Original Source