Mobile Food · Wake County, NC

Lili's Kitchen (Wcid #974)

10125 Division Dr

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

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Score 94

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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 Lili's Kitchen (Wcid #974) last inspected?: The most recent inspection on record was on Oct 9, 2026. The result listed by Wake County Environmental Services was “Score 94” (official score 94).
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?: 7 inspections on record, from Feb 16, 2024 to Oct 9, 2026.
Has Lili's Kitchen (Wcid #974) ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Feb 16, 2024.

The Full Inspection History

7 inspections

1 - Inspection

Oct 9, 2026

Score 94

Official score: 94 · Understand This Area’s Scale

7 recorded violations

majorCode —Other

Official Wording

Hot & cold water available; adequate pressure

Inspector’s Notes

5-103.12 Provide water under pressure to all fixtures.-Pf 5-103.11 Provide sufficient hot water to meet the peak hot water demands.-Pf - Observed no water coming out of the handwashing and 3-comp sink faucets. The operation is suspended.

In Plain English

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

More about other finding

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 - No certified food protection manager was present during the current inspection. The priority item violations were observed. Corrected during inspection (CDI) - provided the PIC with information on the food protection manager course 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 (CFPM). A list of ANSI approved CFPM classes is available at wake.gov/food. - No certified food protection 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 5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf - No water at the handwashing sinkHandwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf - No water at the handwashing sink; making it inaccessible for washing hands. CDI -The operation is suspended

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 date marking & disposition

Inspector’s Notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Commercially prepared food unpacked and stored longer than 24 hours shall be date-marked. The open date counts as day 1; and it must be consumed within 7 days. - Observed a pack of ham unpacked yesterday with no date mark. CDI - the ham date mark to reflect the date.

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

majorCode 4-203.12 Temperature Measuring DevicesEquipment and utensils

Official Wording

Thermometers provided & accurate

Inspector’s Notes

4-203.12 Temperature Measuring Devices; Ambient Air and Water-Accuracy (B) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±3F in the intended range of use. Pf - Observed 2 prep coolers with no device to measure the temperature of the unit. 4-302.12 Food Temperature Measuring Devices (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. Pf - Observed no thin-probe food thermometer available during the current inspection.

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 —Other

Official Wording

Washing fruits & vegetables

Inspector’s Notes

3-302.15 Washing Fruits and Vegetables (C) - Observed avocado cut in half with the sticker still on it.

In Plain English

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

More about other finding

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

1 - Inspection

Jun 30, 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); Beef and onions were holding 48F in the small reach in cooler. Hold cold TCS foods at 41F or below. CDI-Food was allowed to be reheated to 187F; as it was made today. Reviewed cold holding requirements with 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

Official record from Wake County Environmental Services, Jun 30, 2026 · Original Source

1 - Inspection

Sep 22, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

1 recorded violation

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); The sanitizer solution bucket was not labeled. Label all containers of chemicals to avoid confusion. CDI-Bucket 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

Official record from Wake County Environmental Services, Sep 22, 2025 · Original Source

1 - Inspection

Jun 26, 2025

Score 99

Official score: 99 · Understand This Area’s Scale

1 recorded violation

notedCode 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; There was an unlabeled spray bottle stored on the 3-comparmtment sink. Label all containers of chemicals CDI-Bottle was moved and labeled. 7-201.11 Separation - Storage (P); There was a bottle containing bleach stored on the 3-comparment sink. Store chemicals away from equipment; utensils; and food. CDI-Bleach was moved to under the sink.

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

Official record from Wake County Environmental Services, Jun 26, 2025 · Original Source

1 - Inspection

Jan 30, 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, Jan 30, 2025 · Original Source

1 - Inspection

Oct 9, 2024

Score 98

Official score: 98 · Understand This Area’s Scale

2 recorded violations

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Sliced soft cheese in the top of the make line refrigerator is 46F. Cheese shall be held at 41F and colder. Use your thermometer to check food temperature. We discussed keeping less in the pan and following the fill line; using a metal pan instead of plastic; adding a cover and moving the cheese to the back where the limes are stored.

In Plain English

More about food kept at an unsafe temperature

notedCode —Equipment and utensils

Official Wording

Thermometers provided & accurate

Inspector’s Notes

4-204.112 Temperature Measuring Devices - Functionality (C) Stem Thermometer for checking food temperature is not working. Batteries are likely dead. Provide a functioning thermometer. Operator agrees to purchase a new digital thermometer and we looked at options during today's inspection.

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, Oct 9, 2024 · Original Source

1 - Inspection

Feb 16, 2024

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

2 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; Metal container of chorizo (non-bulk) was cooling outside of refrigeration. Food shall be cooled under refrigeration. CDI: Food moved to prep cooler.

In Plain English

More about food kept at an unsafe temperature

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; Exhaust vents were soiled with grease residues. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean exhaust 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 16, 2024 · Original Source