Restaurant · Wake County, NC

Poppy Seed Market

8801-107 Lead Mine Rd

Last inspected Oct 29, 2026 · View Map ↗ · Compare ↗

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Score 98

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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 Poppy Seed Market last inspected?: The most recent inspection on record was on Oct 29, 2026. The result listed by Wake County Environmental Services was “Score 98” (official score 98).
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?: 6 inspections on record, from Feb 13, 2024 to Oct 29, 2026.
Has Poppy Seed Market ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Feb 13, 2024.

The Full Inspection History

6 inspections

1 - Inspection

Oct 29, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

4 recorded violations

notedCode 3-501.16 (A)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16 (A)(1); Priority; One container of cooked onions in the hot water bath was holding at 130F. Except during preparation; cooking; or cooling; or when TPHC is used; TCS (time/temp control for safety) food in hot holding shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. CDI - Onions were removed and placed in the steamer to be reheated to adequate temperatures.

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

notedCode 3-501.17(A)Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17(A); Priority foundation; Observed a couple containers of roasted beets that were missing prep or discard dates; PIC stated they were prepared the previous day. Refrigerated; ready-to-eat; TCS (time/temp control for safety) food prepared in house and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the food shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. CDI - Correct prep date added to container.

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 4-601.11Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11; Core; Observed built-up; crusted grease on the side of the oven beside the deep fryers and food debris buildup inside one of the freezers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Thoroughly clean these areas to remove grease buildup and food debris; clean more frequently to maintain nonfood-contact surfaces 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.

More about cleaning or sanitizing problems

notedCode 6-501.14(A)Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-501.14(A); Core; Observed dust buildup on the ceiling vents in the dry storage area and in the dishwashing area. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. Thoroughly clean vents to remove dust buildup and maintain clean.

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.

More about building upkeep issues

Official record from Wake County Environmental Services, Oct 29, 2026 · Original Source

1 - Inspection

Feb 3, 2026

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

3 recorded violations

notedCode 3-501.16(A)(2)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2); Priority; Several TCS foods in several coolers were holding above 41F; specifically in one of the prep coolers; a lowboy cooler; and a refrigerator. 41F. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - Foods above 45F were voluntarily discarded and other foods moved to walk-in cooler for rapid cooling. One side of the prep cooler is not circulating air properly; leading to off temperatures. Repeat.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.19(B)(4)(5)Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19(B)(4)(5); Priority; Observed a container of cream cheese under time holding reutrned to cooler at 3pm discard time; and sliced tomatoes and lettuce remained in cooler past 3pm discard time. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time; if the food is in unmarked containers; or marked with a time that exceeds the 4 hour time limit. CDI - Foods immediately discarded by PIC.

In Plain English

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

More about other finding

notedCode 5-501.114Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.114; Core; Both dumpsters have missing drain plugs. Drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place. Replace missing drain plugs before the next inspection. Repeat.

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.

More about building upkeep issues

Official record from Wake County Environmental Services, Feb 3, 2026 · Original Source

1 - Inspection

Aug 28, 2025

Score 95.5

Official score: 95.5 · Understand This Area’s Scale

6 recorded violations

notedCode 3-302.11 (A)(2)Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11 (A)(2); Priority; Observed raw; shredded beef stored over raw shrimp in a low cooler. Food shall be protected from cross-contamination by: Separating types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. This can be accomplished by arranging each type of food in equipment so that cross-contamination of one type with another is prevented (arranged based upon final cook temperature). CDI - Food containers rearranged to prevent cross-contamination.

In Plain English

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

More about other finding

criticalCode 4-501.114Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114; Priority; When tested during the inspection; the dish machine's concentration of chlorine sanitizing solution was less than 10ppm. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions; and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm not to exceed 200ppm. PIC contacted technician to schedule repairs; follow-up by 9/02/2025.

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)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2); Priority; Observed a few TCS foods; not under time holding; in various coolers holding above 41F. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - Containers moved to freezer or walk-in cooler for rapid cooling. Repeat. Significant improvements from previous inspection.

In Plain English

More about food kept at an unsafe temperature

notedCode 4-903.11 (A)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11 (A); Core; Observed damaged ceiling tile; leading to space above establishment; above shelving where clean dishes and containers. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Move ceiling tile back into place; or replace damaged ceiling tile to prevent potential contamination.

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 5-501.114Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.114; Core; Both dumpsters are missing their drain plugs. Drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place. Replace missing drain plugs before the next inspection.

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.

More about building upkeep issues

notedCode 6-501.14Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-501.14; Core; Observed dust buildup on the ceiling vents in the dishwasher area and the dry storage area. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. Clean and maintain ceiling vents.

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.

More about building upkeep issues

Official record from Wake County Environmental Services, Aug 28, 2025 · Original Source

1 - Inspection

Mar 6, 2025

Score 95.5

Official score: 95.5 · Understand This Area’s Scale

5 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11; Core; Observed black and pink residue inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.

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

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; Observed several TCS foods prepared on previous days; holding above 41F. Herb cream cheese; chicken salad; turkey; pimento cheese; cut lettuce ect.. (see chart above). TCS foods shall be held at 41F or below. All items discarded. Manager adjusted unit temperature and agreed to call for service if unit does not hold below 41F. EHS will return to verify unit temperature.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Observed recently prepared ham; jalepeno pesto; raw burgers; macaconi and cheese; lasagna; cooling in deep containers or tightly wrapped containers. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed. Item placed in walk in for rapid cooling.; Corrected During Inspection

In Plain English

More about food kept at an unsafe temperature

notedCode 2-402.11Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-402.11; Core; Observed team members portioning dressings and handling food without wearing a hair restraint. Observed employees in kitchen preparing food and handling food utensils without wearing hair restraints.

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.

More about employee hygiene or health policy issues

notedCode 6-501.12 CoreCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Core; Observed thick dust inside ceiling vents above dry storage area. Observed yellow food splash on walls behind drying racks. 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.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Mar 6, 2025 · Original Source

1 - Inspection

Jul 9, 2024

Score 95

Official score: 95 · Understand This Area’s Scale

7 recorded violations

criticalCode 3-301.11Employee health and hygiene

Official Wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s Notes

3-301.11; Priority; Before entering kitchen; observed team member cutting RTE cilantro with bare hands. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment-Item discarded. EHS provided training- - manager provided training. Employee washed hands and donned gloves.

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.

More about employee hygiene or health policy issues

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; Observed several TCS foods holding above 41F (see chart above). TCS foods shall be held at 41F or below. All items discarded.

In Plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Observed whipped cream cheese prepared on 6/26/24 and shrimp bisque prepared on 7/1/24 holding in walk in. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item 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.

More about food source, dating, or labeling problems

criticalCode 3-501.19Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19; Priority; Observed time holding procedures for ranch and cut lettuce. However; time stamps were not placed on the items today. If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less; or 7 C (45 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) 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- item voluntarily discarded.

In Plain English

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

More about other finding

majorCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Observed recently prepared cut tomatoes; cut lettuce; raw burgers; quiche cooling in deep containers or tightly wrapped containers. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed. Item placed in walk in for rapid cooling.

In Plain English

More about food kept at an unsafe temperature

criticalCode 3-303.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-303.11; Priority; Observed water dripping from condenser coils directly into uncovered deli salads stored inside deli case. After use as a medium for cooling the exterior surfaces of food such as melons or fish ; packages foods such as canned beverages; or cooling coils and tubes of equipment; ice may not be used as food. Food discarded. Repair unit.

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

majorCode 4-202.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-202.11; Priority Foundation; Observed chipping plastic on food contact surface of spatulas. A) Multiuse food contact surfaces shall be: (1) Smooth; Pf (2) Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; Pf Items discarded.

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, Jul 9, 2024 · Original Source

1 - Inspection

Feb 13, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

4 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Two knives found stored as clean on magnetic strip with minor food residue still present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Knives were taken to the warewashing area to be properly cleaned and sanitized during the inspection.

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 4-903.11(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 utensils stored in a container that had collected debris on storage rack. Multi-use utensils at the self-serve area stored in containers that had collected debris. Cleaned equipment and utensils shall be stored in a clean; dry location. More frequent cleaning is needed on containers that hold clean utensils.

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; Shelving in walk-in cooler (mainly on the raw seafood racks) still observed with white unclean residue present. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase the cleaning frequency to shelving in this cooler.

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 5-501.113Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.113; Core; Outside shared cardboard receptacle with both top lids completely missing. Receptacles and waste handling units for refuse; recyclables; and returnables shall be kept covered with tight-fitting lids or doors if kept outside of the food establishment. Contact property management to have this receptacle replaced or repaired.

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.

More about building upkeep issues

Official record from Wake County Environmental Services, Feb 13, 2024 · Original Source