Restaurant · Wake County, NC

Rise Cameron Village

530 Daniels St

Last inspected Oct 8, 2026 · View Map ↗ · Compare ↗

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Score 94

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Rise Cameron Village last inspected?: The most recent inspection on record was on Oct 8, 2026. The result listed by Wake County Environmental Services was “Score 94” (official score 94).
Were any violations recorded at the last inspection?: Yes: 6 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 5 inspections on record, from Dec 13, 2023 to Oct 8, 2026.
Has Rise Cameron Village ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Dec 13, 2023.

The Full Inspection History

5 inspections

1 - Inspection

Oct 8, 2026

Score 94

Official score: 94 · Understand This Area’s Scale

6 recorded violations

notedCode 2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: Observed food handler turn off hand sink faucet with bare hand and continue to prepare food. (E) After handling soiled EQUIPMENT or UTENSILSHandwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: Observed food handler turn off hand sink faucet with bare hand and continue to prepare food. (E) After handling soiled EQUIPMENT or UTENSILS; CDI: REHS educated PIC on proper handwashing procedure. PIC immediately rewashed his hands using the approved procedure.

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

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Few clean food containers with sticky residue from labels. Observed flour residue on multiple containers. Food contact surfaces shall be clean to sight and touch. CDI- Placed in dish washing area for cleaning and sanitizing.

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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Observed two containers of RTE sausage with an expired date marked (9/29/26 was the labeled prepped date). CDI: PIC voluntarily discarded the expired sausage.

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 4-903.11(C)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(C); Core; Coffee stirrers not individually packaged at customer drink area. Coffee filter were setting on the top of coffee maker with no protective packaging. Observed single service to go containers with the food contact surface exposed. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.

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

majorCode —Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-302.14 A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Pf There was no test strips available to verify the concentration of the lactic acid sanitizer. Verification with be completed by October 16th at 4pm if not before. Upon receipt of the lactic acid test strips send a picture to Daniel Tani at mobile number 919-703-7602.

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 6-201.11 FloorsCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-201.11 Floors; Walls and Ceilings - Cleanability (C) Observed damage/residue to the wall above the prep sinks in the back.

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 8, 2026 · Original Source

1 - Inspection

Nov 19, 2025

Score 94.5

Official score: 94.5 · Understand This Area’s Scale

8 recorded violations

notedCode 2-301.14 (G)Handwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

2-301.14 (G); Priority; Employee did not wash hands after changing gloves from working with raw shell eggs and ready to eat (RTE) foods such as biscuits/cooked product on line. Wash hands when switching between working with raw food and working with ready to eat food. CDI- EHS addressed with both PIC and employee. Employee wash hands immediately after correction. Education provided on handwashing.

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

Food separated & protected

Inspector’s Notes

3-302.11(A)(1); Priority; Raw sausage and raw country ham (both with safe handling instructions on packaging indicating raw) stored above RTE sauces in prep cooler and walk in cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- PIC immediately moved products to the correct location.

In Plain English

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

More about other finding

notedCode 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Few clean food containers with sticky residue from labels. Food contact surfaces shall be clean to sight and touch. CDI- Placed in dish washing area for cleaning and sanitizing. 4-602.11; Core; Black and pink residue present on water dispensing nozzle and ice machine shoot in customer service area. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase the cleaning frequency to this 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

notedCode 6-202.13Pests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-202.13; Core; Move the insect control device located over knives in back clean dish area. A location that would be appropriate would be over the office door or other area not above clean food/equipment. Properly locate mechanical insect control devices.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode 4-903.11(C)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(C); Core; Coffee stirrers not individually packaged at customer drink area. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.

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 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13; Core; Cleaning needed of shelves; bottom prep tables; hood vents; outsides of equipment; drawers; mop sink; and reach in refrigeration units. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.

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 5-205.15 (B)Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-205.15 (B); Core; Back handsink pipe is leaking. Secure pipe under sink. Plumbing under three compartment sink is draining slow; but is not backing up. Grease trap may need more frequent pumping. Repair immediately so that wastewater is not dispelled onto floor during draining. A small pan catches the minimal overflow when slow draining. Maintain plumbing in good repair.

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.

More about water, plumbing, or sewage problems

notedCode 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; Cleaning needed of floors and walls under/behind equipment; including dishwashing sinks and prep sinks. Clean floor/wall junctures in restroom. Heavy accumulaition is present. Repeat. 6-501.11; Core; The wall surfacing coating/caulking around prep sinks has created areas of debris accumulation. Caulking needs to be removed and re-done. FRP walls above prep sinks are beyound cleaning; and need replacing. Provide smooth covering on small storage bottom wall by window. 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. Repeat. 6-201.13; Core; The cove base is missing from mop sink wall in dish room. A lot of the tile is not coved properly throughout the facility and still present 90 degree angles. Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used.

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, Nov 19, 2025 · Original Source

1 - Inspection

Nov 12, 2024

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

3 recorded violations

notedCode Observation: The working containers of flourFood source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

Observation: The working containers of flour; bread crumbs and other products that have been removed from the original container are not labeled. Ensure that labeled are reaffixed when changing and/or clenaing containers. 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.

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

minorCode —Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

Observation: The dry good ingredient containers are accumulated with debris. Increase clenaing rotation on these containers. Maintain labeling of products stored within once removed from original container. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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 Observation: The cove base is missing from mop sink wall in dish room. The wall surfacing coating/caulking around sinks has created areas of debris accumulation. Ensure caulking/coating is installed smooth without breaks/lumps creating areas that cannot be cleaned. 6-501.11 Repairing - PremisesCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

Observation: The cove base is missing from mop sink wall in dish room. The wall surfacing coating/caulking around sinks has created areas of debris accumulation. Ensure caulking/coating is installed smooth without breaks/lumps creating areas that cannot be cleaned. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Maintain all floors; walls and ceilings 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, Nov 12, 2024 · Original Source

1 - Inspection

May 17, 2024

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

5 recorded violations

notedCode Observation: Raw shell eggs area being held on time control but eggs were not marked with time labeling when removed from cold holding and placed on time. Ensure that when products are removed from refrigerationOther

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

Observation: Raw shell eggs area being held on time control but eggs were not marked with time labeling when removed from cold holding and placed on time. Ensure that when products are removed from refrigeration; the eggs are marked with a time as noted in TPHC policy. CDI - Operator voluntarily discarded eggs found at 76F without labeling. 3-501.19; (3) 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; Pf

In Plain English

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

More about other finding

minorCode Observation: Baked products donutsContamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

Observation: Baked products donuts; biscuits; cooked bacon not stored covered exposed to potential environmental sources of contamination. Ensure that food products are stored covered or under a shelf to prevent sources of environmental contamination entering the food. 3-307.11; Core; FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306.

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

minorCode Observation: Staffing are not wearing effective hair restraints such as beard guards (facial hair) and wearing visor in place of a hair covering. Ensure that effective hair coverings are used. 2-402.11Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

Observation: Staffing are not wearing effective hair restraints such as beard guards (facial hair) and wearing visor in place of a hair covering. Ensure that effective hair coverings are used. 2-402.11; Core; (A) Except as provided in par. (B) of this section; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

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

minorCode Observation: In use utensils knife stored on unclean portion of the prep refrigerator holder and fry scooper stored between prep refrigerator and wall. These are both unclean spaces and should be stored on a clean surface.3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

Observation: In use utensils knife stored on unclean portion of the prep refrigerator holder and fry scooper stored between prep refrigerator and wall. These are both unclean spaces and should be stored on a clean surface.3-304.12; Core; During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed; such as bins of sugar; flour; or cinnamon; (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT

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 Observation: Boxes reused through for single service article storage and other various storage items are not cleanable. These types of containers do not meet definition of smoothCleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observation: Boxes reused through for single service article storage and other various storage items are not cleanable. These types of containers do not meet definition of smooth ;sealed and easily cleanable. Eliminate re-ues of cardboard boxes. 4-101.19; Core; 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.

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, May 17, 2024 · Original Source

1 - Inspection

Dec 13, 2023

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

3 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; Dishes have improved but there are still containers that have sticker residue on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.

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; Cleaning needed of shelves; prep tables; trash cans; outsides of equipment; drawers; hand sinks and reach ins. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.

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 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.

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 13, 2023 · Original Source