Mobile Food · Wake County, NC

Merkato Cafe (Wcid #813)

209 E Williams St

Last inspected Oct 1, 2026 · View Map ↗ · Compare ↗

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Score 99

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

Quick Answers

When was Merkato Cafe (Wcid #813) last inspected?: The most recent inspection on record was on Oct 1, 2026. The result listed by Wake County Environmental Services was “Score 99” (official score 99).
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?: 6 inspections on record, from Oct 24, 2023 to Oct 1, 2026.
Has Merkato Cafe (Wcid #813) 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 24, 2023.

The Full Inspection History

6 inspections

1 - Inspection

Oct 1, 2026

Score 99

Official score: 99 · Understand This Area’s Scale

2 recorded violations

notedCode 3-304.12 (A) During pauses in food preparation or dispensingEquipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 (A) During pauses in food preparation or dispensing; utensils shall be stored with their handles above the top of the food and the container. -Observation: scoop inside dry food didn’t have a handle. Make sure that scoop’s inside food container has a handle and handle is kept up; not touching the food item. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

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 4-501.12 Cutting blocks and boards subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized shall be discarded. -Observation: make prep unit cutting boards had deep cuts and buildup. Make sure to keep cutting board clean and if it’s no longer cleanableCleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.12 Cutting blocks and boards subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized shall be discarded. -Observation: make prep unit cutting boards had deep cuts and buildup. Make sure to keep cutting board clean and if it’s no longer cleanable; discard it. -Environmental Health Specialist (EHS) 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

Official record from Wake County Environmental Services, Oct 1, 2026 · Original Source

1 - Inspection

Dec 16, 2025

Score 100

Official score: 100 · Understand This Area’s Scale

2 recorded violations

notedCode 4-101.19/4-202.16Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-101.19/4-202.16; Core; Replace the silicone caulk on the lay in three comp sink to be smooth and easily cleanable. Non FOOD-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. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. 4-501.11; Core; Replace rusting racks in the prep cooler. Maintain equipment in good repair.

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 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core: Reattach the diamond plated floor that is starting to come up in front of the prep cooler. Sand and repaint the wooden holding cabinet for the three comp lay in sink so it is smooth and easily cleanable Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.

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, Dec 16, 2025 · Original Source

1 - Inspection

Dec 5, 2024

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, Dec 5, 2024 · Original Source

1 - Inspection

Jun 27, 2024

Score 100

Official score: 100 · Understand This Area’s Scale

1 recorded violation

minorCode Observation: Wooden spoons and paddles are being used to prepare TCS food products that are not hard maple. Bamboo and other hard soft wood utensils cannot be used and are not approved for use except for salad bowlsCleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observation: Wooden spoons and paddles are being used to prepare TCS food products that are not hard maple. Bamboo and other hard soft wood utensils cannot be used and are not approved for use except for salad bowls; donut dowels; chopsticks and rolling pins or butcher blocks. Discontinue use of wooden utensils evaluated during inspection. CDI: Utensils removed from service. 4-101.17; Core; 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; and (2) Wooden paddles used in confectionery operations for pressure scraping kettles when manually preparing confections at a temperature of 110oC (230oF) or above.

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, Jun 27, 2024 · Original Source

1 - Inspection

Feb 22, 2024

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, Feb 22, 2024 · Original Source

1 - Inspection

Oct 24, 2023

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

2 recorded violations

minorCode 4-903.11(A)Equipment and utensils

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-903.11(A); (B) and (D); Core; Clean cooking pans found stored in a container with accumulated debris. Clean equipment and utensils shall be stored in a clean; dry location. Keep container clean and free of debris. There was discussion today about installing hooks to store these clean pans above prep surface.

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 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13; Core; Cleaning is needed on hood vents to remove the dust and grease buildup. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean hood vents more frequently.

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 24, 2023 · Original Source