Restaurant · Wake County, NC

Net App Cafe Bldg3

7301 Kit Creek Rd

Last inspected Oct 13, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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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 Net App Cafe Bldg3 last inspected?: The most recent inspection on record was on Oct 13, 2026. The result listed by Wake County Environmental Services was “Score 97.5” (official score 97.5).
Were any violations recorded at the last inspection?: Yes: 4 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 Feb 16, 2024 to Oct 13, 2026.
Has Net App Cafe Bldg3 ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Feb 16, 2024.

The Full Inspection History

7 inspections

1 - Inspection

Oct 13, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

4 recorded violations

notedCode —Food source and labeling

Official Wording

Required records available: shellstock tags; parasite destruction

Inspector’s Notes

3-203.12 (B) (Pf) The date when the last shellstock from a container is sold shall be recorded on the tag or label. Shellstock tag from previous event on 9/12/2026 was not labeled with the date of final sale or removal. CDI: Educational moment with PIC.

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 3-501.19 Time as a Public Health Control (Pf)Creamer carafe near soda fountains did not have a label for time of removal. All other food items in other prep areas were labeled during inspection and PIC explained that cream is replaced every four hours along with other items. When using time a public health controlOther

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19 Time as a Public Health Control (Pf)Creamer carafe near soda fountains did not have a label for time of removal. All other food items in other prep areas were labeled during inspection and PIC explained that cream is replaced every four hours along with other items. When using time a public health control; the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI: Cream was discarded and labeled with time of temperature removal.

In Plain English

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

More about other finding

notedCode —Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11 Separation - Storage (P) Open container of oven cleaner was stored above clean plates and cups in dish washer area. Poisonous or toxic materials shall be stored so they can not contaminate exposed food or equipment. CDI: Oven cleaner 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.

More about chemicals stored or used unsafely

notedCode 3-501.15 Cooling Methods (Pf) Container of cous-cous was cooling with tight fitting plastic wrappings in walk-in cooler. Food being cooled shall be loosely covered or uncovered if protected from overhead contamination. CDI: Wrappings removed. RepeatFood temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15 Cooling Methods (Pf) Container of cous-cous was cooling with tight fitting plastic wrappings in walk-in cooler. Food being cooled shall be loosely covered or uncovered if protected from overhead contamination. CDI: Wrappings removed. Repeat; half-points deducted due to improvements in overall cooling methods 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.

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Oct 13, 2026 · Original Source

1 - Inspection

Jun 9, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

3 recorded violations

notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Chicken in tall hot box was maintained below 135F. Temperature controlled for safety foods shall be maintained at 135F or greater. CDI: Chicken reheated.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.15 Cooling Methods (Pf) HamFood temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15 Cooling Methods (Pf) Ham; lettuce; and cabbage were cooling with tight fitting plastic coverings. Food being cooled shall be loosely covered or uncovered if protected from overhead contamination. CDI: Food was uncovered.

In Plain English

More about food kept at an unsafe temperature

notedCode —Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11 Maintain equipment in good repair. Gaskets on cafe prep coolers were improperly fitted and were loosely. Sandwich and cafe prep coolers were not self-closing and did not fully seal when closed. Equipment shall be maintained in a state of good repair. Repair or replace gaskets. Repair doors to close fully.

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 9, 2026 · Original Source

1 - Inspection

Oct 13, 2025

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, Oct 13, 2025 · Original Source

1 - Inspection

Jun 17, 2025

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

2 recorded violations

notedCode —Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15 Cooling Methods (Pf) Lettuce was cooling in salad cooler with tight fitting plastic coverings. Food being cooled shall be loosely covered or uncovered if protected from overhead contamination. CDI: Lettuce was uncovered.

In Plain English

More about food kept at an unsafe temperature

notedCode 4-903.11 (A) and (C) EquipmentEquipment and utensils

Official Wording

Single-use & single-service articles: properly stored & used

Inspector’s Notes

4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) To-go container was not inverted during storage on salad line. Single-service and single-use articles shall be stored in a manner that prevents contamination until use. Invert containers. CDI: PIC inverted containers.

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, Jun 17, 2025 · Original Source

1 - Inspection

Feb 24, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

3 recorded violations

notedCode 4-501.112 Mechanical Warewashing EquipmentCleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.112 Mechanical Warewashing Equipment; Hot Water Sanitization Temperatures (Pf) Dish machine utensil surface final rinse temperature did not reach 160F and rinse gauge was unable to reach 180F. In a mechanical operation; the temperature of fresh hot water sanitizing rinse shall not exceed 194F or be less than 180F. CDI: On-site facilities personnel began servicing machine during inspection. Facility may use dish machine for washing and rinsing; but all sanitizing must be completed within 3-compartment sink until repairs are complete.

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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Spring mix; cut lettuce; and spinach within produce walk-in cooler were maintained above 41F. Ambient temperature of the cooler fluctuated between 40-43F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: PIC relocated TCS foods to prepped walk-in cooler. Repeat; Half-points deducted due to noted improvements in cold holding methods.

In Plain English

More about food kept at an unsafe temperature

notedCode —Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13 Thawing (Pf) Pesto was thawing in a hot holding cabinet. Temperature controlled for safety foods shall be thawed under refrigeration capable of maintaining 41F or below or under 70F running water with sufficient velocity to agitate and float off loose particles in an overflow. CDI: Pesto was moved to thaw within cooler.

In Plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Feb 24, 2025 · Original Source

1 - Inspection

Oct 14, 2024

Score 98

Official score: 98 · Understand This Area’s Scale

4 recorded violations

notedCode 4-602.11 Equipment Food-Contact Surfaces and Utensils - FrequencyCleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency; Soda nozzles were soiled with black residues. Ice makers and beverage dispensers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean soda nozzles 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

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Eggs; beans; tomatoes; lettuce; spring mix; chicken; and chickpeas in center salad station were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less when held cold. CDI: Food was placed on speed rack and placed into walk-in freezer for rapid cooling.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of foodCleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food; equipment; and utensils. Sanitizing solution wiping cloth bucket was stored directly on the floor. Containers of chemical sanitizing solutions in which wet wiping cloths are stored shall be stored off the floor and used in a manner that prevents contamination of food and equipment. Store buckets off the floor.

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 4-501.11 Maintain equipment in good repair. Gaskets on hot boxes were improperly fitted and were loosely. Equipment shall be maintained in a state of good repair. Repair or replace gaskets. RepeatCleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11 Maintain equipment in good repair. Gaskets on hot boxes were improperly fitted and were loosely. Equipment shall be maintained in a state of good repair. Repair or replace gaskets. Repeat; Half points deducted due to noted improvements of previous 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.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Oct 14, 2024 · Original Source

1 - Inspection

Feb 16, 2024

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

2 recorded violations

minorCode 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; Observed couple of lights not working under the hood in the grill area. Equipment shall be maintained in a state of good repair. Replace the lights.

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

minorCode 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13; Core; Observed large brown stain inside the not in use reach-in cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean the area.

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, Feb 16, 2024 · Original Source