ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was My Desserts last inspected?
The most recent inspection on record was on Oct 27, 2026. The result listed by Wake County Environmental Services was “Score 95.5” (official score 95.5).
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?
3 inspections on record, from Jun 10, 2025 to Oct 27, 2026.
Has My Desserts ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Jun 10, 2025.
3-302.11(A)(1); Priority; Observed raw; whole shell eggs stored above strawberries and strawberry syrup in the tall reach-in cooler. Food shall be protected from cross contamination by separating raw animal foods from ready-to-eat food including fruits and vegetables. CDI- eggs were relocated. Employee said eggs were for personal use.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.17; Priority Foundation; Cooked red beans in fliptop unit did not bear a date label. PIC indicated they were from Sunday; 10/25. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- beans dated. 3-501.18; Priority; Beans in another container marked 10/16 were actually from another time according to PIC. Ready-to-eat; TCS food in unmarked containers or bearing an incorrect date shall be discarded. CDI- beans discarded.
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.
3-201.11(A); Priority; Observed chicken and egg and pork bao buns individually wrapped in the glass display case. Owner stated that these were from an Asian market in Raleigh; Kim Anh Market; where they are unpackaged and then transported to the store for resale. Bao Buns are commercially made and ready-to-eat according to owner. No food service permit exists for this market and it is ambiguous how the food is repackaged and transported for resale. Use food from approved sources only. CDI- food was voluntarily discarded. If facility wishes to receive ready-to-eat Bao buns; order directly from commercial supplier.
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.
3-202.11 (A); (B); (C); (D); Priority; Bao buns delivered to facility two hours prior to inspection were observed at 60F. All TCS foods shall be received at 41F or below; or at 135F or greater except raw eggs may be received at 45F or less. CDI- food 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.
4-601.11(A); Priority Foundation; Several metal pans were stacked on the clean equipment shelf with date marking sticker/tape residue still present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Ensure pans are cleaned of all residue prior to storing as clean. CDI- pans removed for cleaning. Full points may be taken for repeat violations.
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.
3-501.17; Priority Foundation; Cooked red beans from Tuesday 1/6 were observed in reach-in cooler. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- date known and affixed. 3-501.18; Priority; Food in unmarked containers shall be discarded. CDI- date known and affixed.
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.
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11; Core; A box of rice flour was observed on the floor in the dry goods area. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. CDI- food moved to 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.
5-205.15; Core; Drain pipe underneath three compartment sink is leaking. Maintain a plumbing system in good repair. Repair leak.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-501.14; Core; AC vent on ceiling above reach-in coolers is heavily caked in dust/debris. Clean ventilation systems and change filters so they do not become a source of contamination.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s Notes
2-501.11; Priority Foundation; Facility does not have a bodily fluid clean-up procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI- provided educational material. Keep these instructions readily available for reference. No point taken today
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11(A); Priority Foundation; A food scoop was observed on the drying rack with food residue under the scooper arm. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pay extra attention to these scoops and ensure the scoop portion is thoroughly cleaned. CDI- scoop was placed in soapy water for cleaning. No points taken today.
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.
4-501.12; Core; Plastic cutting boards have deep and discolored cuts on them. Cutting surfaces subject to scratching and scoring shall be resurfaced or replaced when cleaning is no longer easily facilitated. Replace/resurface cutting boards.
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; Core; An employee's pack of cigarettes and a lighter were observed on the cutting board upon arrival. Store employee belongings; food and drink in a designated area where contamination of clean equipment; utensils; single-service articles and linens cannot occur. CDI- items were relocated and cutting board was removed to be discarded by PIC since it is in poor repair.
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.