ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Mellow Mushroom last inspected?
The most recent inspection on record was on Nov 9, 2026. The result listed by Wake County Environmental Services was “Score 98.5” (official score 98.5).
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
7 inspections on record, from Dec 5, 2023 to Nov 9, 2026.
Has Mellow Mushroom ever been closed by the health department?
No closure appears in the 7 inspection records we hold for this business. The earliest is dated Dec 5, 2023.
4-602.11; Core; Ice machine shoot soiled with black and pink accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
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.
6-301.12; Priority Foundation; No paper towels available at the expo handwashing sink. All handwashing sinks shall be provided with a hand drying device. CDI - Towels provided.
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.
4-602.11; Core; The underside of the lid and the area behind the lid covering ice at the soda machine in the expo area is soiled with black accumulation. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean lid and area behind lid on a more frequent basis.
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.
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; Numerous TCS foods holding above 41 F. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. The sandwich station cooler holding 43-44 F ambient. The salad cooler holding 48 F ambient. Foods moved to cool rapidly in the walk-in cooler; with the exception of the tempeh/tempe; which was voluntarily discarded. PIC called in for repair during inspection. VR - EHS will return to verify the sandwich cooler and the salad cooler can hold foods at 41 F or below; and are repaired to hold at 41 F or below.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15; Priority Foundation; Romaine & iceberg mix and romaine lettuce cooling in prep coolers. Refer to temperature chart. When cooling use smaller/thinner portions; cover loosely/catty-corner lids to facilitate heat transfer; and use rapid cooling equipment (walk-in cooler/freezer). Ensure 41 F or below is reached prior to placing in cold holding equipment. CDI - Lettuce spread onto a sheet tray and moved to cool rapidly 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.
4-501.11; Core; Ice buildup present on the walk-in freezer door and door frame. Equipment shall be maintained in a state of repair. Remove/break down ice and if ice persists contact a technician for evaluation.
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.
5-205.15; Core; There is a leak underneath the cook line handwashing sink and there is also a leak at the mop sink. A plumbing system shall be maintained in good repair. Identify source of leaks and repair.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
6-501.12; Core; Walk-in freezer floor soiled with food and debris. Physical facilities shall be cleaned as often as necessary to keep them clean.
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.
2-401.11; Core; An employee drink and employee food stored above and alongside facility food. Employee food and drinks shall be stored in designated areas where the contamination of food; clean equipment; utensils; linens; single-service/single-use articles cannot result.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15; Priority Foundation; Romaine & iceberg mix and romaine lettuce cooling in prep coolers. Refer to temperature chart. When cooling use smaller/thinner portions; cover loosely/catty-corner lids to facilitate heat transfer; and use rapid cooling equipment (walk-in cooler/freezer). Ensure 41 F or below is reached prior to placing in cold holding equipment. CDI - Foods moved to cool rapidly in the walk-in cooler; placed in single layers and lids catty-cornered.
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.
4-903.11(A); (B) and (D); Core; Food and debris present in large containers holding clean utensils. Cleaned equipment and utensils shall be stored in a clean dry location.
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.
4-602.11; Core; The underside of the lid and the area behind the lid covering ice at the soda machine in the expo area is soiled with black accumulation. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean lid and area behind lid on a more frequent basis.
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.
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; All foods in the bottom portion of the pizza line cooler maintaining 45 F. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. Foods moved to cool rapidly in the walk in cooler. Bottom portion of the pizza line cooler holding 51 F ambient. PIC called in for repair during inspection. VR - EHS will verify the pizza line cooler can hold foods at 41 F or below; and is repaired to hold at 41 F or below.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15; Priority Foundation; Kale; romaine & iceberg mix; and romaine lettuce cooling in a prep cooler. Refer to temperature chart. When cooling use smaller/thinner portions; cover loosely/catty-corner lids to facilitate heat transfer; and use rapid cooling equipment (walk-in cooler/freezer). Ensure 41 F or below is reached prior to placing in cold holding equipment. CDI - Foods moved to cool rapidly 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.
4-903.11(A); (B) and (D); Core; Food and debris present in large containers holding clean utensils. Cleaned equipment and utensils shall be stored in a clean dry location.
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.
4-501.11; Core; The pizza line cooler gasket is torn. Additionally; there is ice buildup present around the walk-in freezer door. Equipment shall be in good repair and proper adjustment. Replace pizza line cooler gasket. Remove ice buildup in the walk-in freezer; and if ice persists evaluation by a technician is needed.
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.
notedCode 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; The caulking behind the 3-compartment sink is soiled with black accumulation. Nonfood-contact surfaces shall be kept free of an accumulation of dirt; food residue; and other debris. Clean caulking and if unable to remove black buildup replace caulking.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-403.11 (A); Core; Observed a container of employee food stored above containers of prepped; establishment foods in the refrigerator. Areas designated for employees to eat and drink; shall be located so that food; equipment; linens; single service/use items are protected from contamination. CDI - Employee food container moved to a lower shelf.
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.
4-601.11(A); Priority foundation; Observed some plastic food containers with dried-on food debris on storage shelving. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed from shelves and placed at 3-compartment sink for cleaning.
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.
3-501.18; Priority; Observed containers of prepped anchovies and cooked potatoes with a 1/08 prep date; making them over 7 days old. A container of prepared mac and cheese cups did not have a date label. A TCS (time/temp control for safety); ready-to-eat; refrigerated food either prepared in the establishment or opened from a container shall be discarded if: Exceeds the temperature and time combination specified in the NC Food Code (7 days with day 1 being counted as the date of prep/package opening); or it is in a container that does not contain a date or day. CDI - Correct prep date was added to containers of mac and cheese; out-of-date foods were voluntarily discarded by PIC. Repeat.
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.
3-501.16(A)(1); Priority; Parts of tomato sauce was holding at less than 135F. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - PIC moved container of tomato sauce onto griddle for rapid reheating.
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.
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; A couple TCS foods in the drawer of the pizza prep cooler were holding at 42-43F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Foods were moved into freezer for rapid cooling. Great improvement from previous inspection.
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.
3-501.18; Priority; A container of prepped mac and cheese cups did not have date marking; when asked the PIC stated that these cups are kept for three days. A TCS; ready-to-eat; refrigerated food either prepared in the establishment or opened from a container shall be discarded if it is in a container that does not contain a date or day. CDI - Mac and cheese cups were prepared earlier today; correct date was added.
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.
Toxic substances properly identified stored & used
Inspector’s Notes
7-201.11; Priority; Observed a sanitizer bucket stored next to cardboard pizza boxes. Poisonous/toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service/single-use articles by: Separation by spacing or partitioning; and locating the poisonous/toxic materials in an area not above the mentioned items. CDI - Sanitizer bucket was relocated.
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.
4-903.11(A); (B) and (D); Core; Observed a couple clear plastic containers stacked together while wet. Clean equipment and utensil shall be stored in a self-draining position that allows air drying; and covered or inverted. CDI - PIC separated containers to be cleaned.
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.
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; The TCS foods stored in the salad prep cooler were holding at a range of 53-60F; see table above. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature foods; do not place TCS foods in this cooler is repaired. Maintenance service has been called and scheduled for 12/6/2023.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15; Core; Cooling cooked spinach and cooling cooked potatoes were placed in container with tight plastic wrapping; though cooling rate was achieved. When placed in cooling/cold holding equipment; food containers in which food is being cooled shall be loosely covered or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI - Foods were removed and placed onto flat pans for rapid cooling.
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.