Restaurant · Wake County, NC

Mc Restaurant

324 S Academy St

Last inspected Oct 29, 2026 · View Map ↗ · Compare ↗

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Score 99

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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 Mc Restaurant last inspected?: The most recent inspection on record was on Oct 29, 2026. The result listed by Wake County Environmental Services was “Score 99” (official score 99).
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 Jan 30, 2024 to Oct 29, 2026.
Has Mc Restaurant ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Jan 30, 2024.

The Full Inspection History

6 inspections

1 - Inspection

Oct 29, 2026

Score 99

Official score: 99 · Understand This Area’s Scale

3 recorded violations

notedCode 2-201.11 (A)Permits, training, and postings

Official Wording

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

Inspector’s Notes

2-201.11 (A); B); (C); and (E) Responsibility of Permit Holder; Person in Charge and Conditional Employees (P) Establishment without an employee health policy. Establishment shall have an employee health policy. CDI; REHS provided establishment with a printed copy.

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 2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) Establishment without a clean up plan. A food establishment shall have a written vomit and diarrhea clean up plan that address the actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEESOther

Official Wording

Procedures for responding to vomiting & diarrheal events

Inspector’s Notes

2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) Establishment without a clean up plan. A food establishment shall have a written vomit and diarrhea clean up plan that address the actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces. CDI; REHS provided a printed copy.

In Plain English

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

More about other finding

notedCode —Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C) Fish was stored on the walk in cooler floor. Ground beef and chicken stored on the walk in freezer floor. FOOD shall be protected from contamination by storing the FOOD:(3) At least 6 inches above the floor. Store on shelf.

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

Official record from Wake County Environmental Services, Oct 29, 2026 · Original Source

1 - Inspection

Feb 26, 2026

Score 99

Official score: 99 · Understand This Area’s Scale

2 recorded violations

notedCode —Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Obsevred container of kimchi that was undated. upon further questioning it was transferred yesterday from a commercially packaged container. ensure all items held over 24 hours including tcs ready to eat grade sushi is dated for 7 days held at 41F.

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 7-201.11 Store toxic materials to avoid contamination of foodChemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11 Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P Observed two long torch lighters being stored in a container with clean utensils. CDI by moving torch lighters to an area where contamination is avoided.

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, Feb 26, 2026 · Original Source

1 - Inspection

Oct 30, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

1 recorded violation

notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Priority foundation); Sushi fish is held on site for up to 5 days; according to employee; but is not marked with the date it was obtained or thawed. Refrigerated; ready to eat TCS foods must be marked with the preparation or opening date; and be discarded within 7 days. CDI-Fish was allowed to be marked.

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, Oct 30, 2025 · Original Source

1 - Inspection

Dec 7, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

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); Pork chop was holding 55F stacked over food containers in top of prep cooler. TCS foods shall be cold held at 41F or above. CDI-Pork was voluntarily discarded.

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 3-305.11 Food Storage - Preventing Contamination from the Premises (C)Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C); Food was stored on the floor in the walk in cooler and freezer. There is extra food on premises in anticipation of a busy weekend; but food must be stored at least 6 inches above the floor at all times. CDI-Foods were rearranged.