Restaurant · Wake County, NC

Mei Wei Asian Diner

1424 N Main St

Last inspected Nov 10, 2026 · View Map ↗ · Compare ↗

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Score 98

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Mei Wei Asian Diner last inspected?: The most recent inspection on record was on Nov 10, 2026. The result listed by Wake County Environmental Services was “Score 98” (official score 98).
Were any violations recorded at the last inspection?: Yes: 2 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 Jan 30, 2024 to Nov 10, 2026.
Has Mei Wei Asian Diner ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Jan 30, 2024.

The Full Inspection History

7 inspections

1 - Inspection

Nov 10, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

2 recorded violations

notedCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Ready-To-Eat Time / Temperature Control for Safety Food; Disposition; Large bins of cooked chicken in walk-in and reach-in cooler without date marking. A food requiring date marking shall be discarded if it exceeds seven days (except time frozen); is not labeled or is marked with date exceeding 7 days. Date added during inspection; recommend using whiteboard outside of walk-in cooler to keep chicken dates organized with pork; shrimp and other date marking items. Chicken and pork pulled from walk-in cooler portions into reach-in cooler; if used within 24 hours no date marking required.

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 4-202.12Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-202.12;4-205.10; Employee using drill to mix sweet and sour batter. Drill not NSF food safe equipment; and not smooth and easily cleanable. Clean soy sauce lid added as barrier during inspection but educated not to use drill for mixing; and to use food grade mixer. CIP EQUIPMENT shall meet the characteristics specified under sec. 4 202.11 (B) CIP EQUIPMENT that is not designed to be disassembled for cleaning shall be designed with inspection access points to ensure that all interior FOOD-CONTACT SURFACES throughout the fixed system are being effectively cleaned. 4-205.10 Except for toasters; mixers; microwave ovens; water heaters; and hoods; FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an ANSI-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation; the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule.

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 10, 2026 · Original Source

1 - Inspection

Jul 16, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

notedCode 5-205.11(A)Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11(A); Priority Foundation; Front handsink with pitcher of water in sink basin. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Employee used pitcher to fill nearby steam well with water; then set the pitcher into the sink. Ensure handwashing sinks are clear and accessible for employee use. Pitcher removed from sink during 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

In-use utensils: properly stored

Inspector’s Notes

3-304.12 In-Use Utensils; Between-Use Storage; Core; Knife stored in-between the flip top lids of make line cooler. Plastic bowl being used as scoop inside rice cooker holding white rice. During pauses in food prep utensils shall be stored in the food with the handle portion up; or on a clean; sanitized surface of the prep table and cleaned a frequency necessary. Bowl should not be used for rice; recommend a utensil with handle. Knife removed and taken to three compartment sink during 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, Jul 16, 2026 · Original Source

1 - Inspection

Dec 3, 2025

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

2 recorded violations

notedCode 3-302.11 (A)(2) Raw chicken stored on shelf above ready-to eat onions in walk-in cooler. Crab Rangoon on speed rack in walk-in freezer on shelf above portioned raw chicken and raw beef. In all coolers and freezersOther

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11 (A)(2) Raw chicken stored on shelf above ready-to eat onions in walk-in cooler. Crab Rangoon on speed rack in walk-in freezer on shelf above portioned raw chicken and raw beef. In all coolers and freezers; store ready to eat food at the top; with raw chicken on the bottom; other foods separated by species and final cook. Chart provided during inspection with emphasis explained to store raw chicken on bottom. Items rearranged during inspection. Only storage violation in walk-in cooler and freezer; eggs and raw items in reach-in cooler on bottom shelves of these reach-in coolers. Continue working to keep raw chicken on the bottom and ready-to eat items above in walk-in cooler and freezer.

In Plain English

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

More about other finding

notedCode 3-305.11 Food Storage - Preventing Contamination from the PremisesContamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11 Food Storage - Preventing Contamination from the Premises; Core; Lids missing on two bins in dry storage; cornstarch and rice. Lids shall be replaced after getting ingredients to protect foods from contamination. Lids added to containers during inspection.

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, Dec 3, 2025 · Original Source

1 - Inspection

May 29, 2025

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

2 recorded violations

notedCode 3-302.11 (A)(2) Raw eggs and raw chicken stored over ready to eat chicken and vegetables in walk-in cooler. Raw beef over ready to eat chicken in reach-in cooler. Raw chicken in freezer in open package stored over peas. In all coolers and freezersOther

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11 (A)(2) Raw eggs and raw chicken stored over ready to eat chicken and vegetables in walk-in cooler. Raw beef over ready to eat chicken in reach-in cooler. Raw chicken in freezer in open package stored over peas. In all coolers and freezers; store ready to eat food at the top; with raw chicken on the bottom; other foods separated by species and final cook. Chart provided during inspection with emphasis explained to store raw chicken on bottom. Items rearranged during inspection.

In Plain English

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

More about other finding

notedCode 3-302.12 Food Storage Containers Identified with Common Name of FoodFood source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12 Food Storage Containers Identified with Common Name of Food; Core; Salt; sugar; MSG bins and small containers on cart next to cook line with sauces and spices unlabeled. Large bin of sugar in dry storage area without label. Food removed from the original packaging shall be labeled with the common name of the food for items than cannot be easily recognized. Rice does not need the label; but the spices and sauces need labels. Employee began writing labels during inspection.

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, May 29, 2025 · Original Source

1 - Inspection

Jan 2, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

2 recorded violations

notedCode 3-302.11 (A)(2) Raw eggs and raw chicken stored over ready to eat. Raw chicken in freezer in open package stored over beef. In all coolersOther

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11 (A)(2) Raw eggs and raw chicken stored over ready to eat. Raw chicken in freezer in open package stored over beef. In all coolers; store foods according to final cook temperatures with highest temp at bottom and ready to eat foods on top. Moved to another shelf.

In Plain English

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

More about other finding

minorCode 4-601.11 (B) and (C) Some cleaning needed of equipment exteriorsCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (B) and (C) Some cleaning needed of equipment exteriors; shelving and dry goods containers (flour etc.). Non-food contact surfaces shall be clean to sight and touch.

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, Jan 2, 2025 · Original Source

1 - Inspection

Oct 1, 2024

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

7-102.11 Common Name - Working Containers (Pf) Spray sanitizer bottle not labeled. 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. Labeled at time of 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 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 (C) Some cleaning needed of equipment shelving. Non-food contact surfaces shall be clean to sight and touch.

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 1, 2024 · Original Source

1 - Inspection

Jan 30, 2024

Score 99

Official score: 99 · Understand This Area’s Scale

2 recorded violations

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; case single service items stored o floor. Equipment; utensils; linens and single service items shall be stored at least 6 inches above floor.

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; Some food/soil build-up on interior reach in coolers and wire shelves. Non-food contact surfaces shall be clean to sight and touch.

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, Jan 30, 2024 · Original Source