Meat Market · Wake County, NC

Publix #1855 Meat

821 S Main St

Last inspected Oct 23, 2026 · View Map ↗ · Compare ↗

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Score 98

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

Quick Answers

When was Publix #1855 Meat last inspected?: The most recent inspection on record was on Oct 23, 2026. The result listed by Wake County Environmental Services was “Score 98” (official score 98).
Were any violations recorded at the last inspection?: Yes: 3 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Jun 9, 2025 to Oct 23, 2026.
Has Publix #1855 Meat ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Jun 9, 2025.

The Full Inspection History

4 inspections

1 - Inspection

Oct 23, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

3 recorded violations

notedCode 5-202.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-202.12; Core - (REPEAT) Hot/tempered water was 73-77F at most bathroom handsinks at back and front of store. Hot water of at least 100F shall be provided at all handsinks. Increase hot/tempered water to 100F at handsinks. 6-301.12; Priority Foundation - No paper towels were available at front women's bathroom handsink. Each handwash sink or group of adjacent handwashing sinks shall be provided with paper towels or an approved air drying device. CDI by providing paper towels.

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.

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.14; Core - (REPEAT) Interiors of rinsing and sanitizing compartments of 4-compartment sink had large soil build-up. Warewashing facilities shall be kept clean to prevent recontamination of clean equipment and utensils. Increase cleaning frequency of 4-comp sink compartments.

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 4-601.11 (B) and (C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (B) and (C); Core - (REPEAT) Observed some soiled shelving and walk-in coolers. Large packing and labeling machine had old food debris and soil/particle build-up in interiors and conveyor areas. Equipment and utensil nonfood contact surfaces shall be kept clean. Increase cleaning frequency of surfaces/equipment 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, Oct 23, 2026 · Original Source

1 - Inspection

Jun 5, 2026

Score 99

Official score: 99 · Understand This Area’s Scale

3 recorded violations

notedCode 5-202.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-202.12; Core - Hot/tempered water was 73-76F at most bathroom handsinks at back and front of store. Hot water of at least 100F shall be provided at all handsinks. Increase hot/tempered water to 100F at handsinks.

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.

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.14; Core - Interiors of sanitizing sink of 4-compartment sink had large soil build-up. Warewashing facilities shall be kept clean to prevent recontamination of clean equipment and utensils. Increase cleaning frequency of 4-comp sink.

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 4-601.11 (B) and (C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (B) and (C); Core - Observed some soiled shelving and speed racks in walk-in coolers and market preparation areas. Large packing and labeling machine had old food debris and soil/particle build-up in interiors and conveyor areas. Small plastic wrap station had soiled/particle build-up. Equipment and utensil nonfood contact surfaces shall be kept clean. Increase cleaning frequency of surfaces/equipment 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 5, 2026 · Original Source

1 - Inspection