Mobile Food · Wake County, NC

Savor (Wcid #1138)

10000 St. Francis Dr

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

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Score 95

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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 Savor (Wcid #1138) last inspected?: The most recent inspection on record was on Oct 23, 2026. The result listed by Wake County Environmental Services was “Score 95” (official score 95).
Were any violations recorded at the last inspection?: Yes: 5 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 Nov 6, 2025 to Oct 23, 2026.
Has Savor (Wcid #1138) ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Nov 6, 2025.

The Full Inspection History

3 inspections

1 - Inspection

Oct 23, 2026

Score 95

Official score: 95 · Understand This Area’s Scale

5 recorded violations

notedCode 5-205.11 A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. Pf 5-205.11(A) A handwashing sink shall be maintained so that it is accessible at a l times for employee use. Pf 6-301.12 Each handwash sink shall be provided with paper towels or an air drying device. Pf - Observed a handwashing sink with a loose roll of paper towelsHandwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11 A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. Pf 5-205.11(A) A handwashing sink shall be maintained so that it is accessible at a l times for employee use. Pf 6-301.12 Each handwash sink shall be provided with paper towels or an air drying device. Pf - Observed a handwashing sink with a loose roll of paper towels; without continuous paper towel flow when dispensed. With this setup; the paper towel roll does not stay in the dispenser; making the handwashing sink inaccessible. - Observed tools and sani-bucket stored in the hand sink. Corrected during inspection: returned the paper towel roll to the dispenser with a tight-fitting hanger and removed the tools and sani-bucket from the hand sink.

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

Proper hot holding temperatures

Inspector’s Notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. P - Hotwell: Observed white cream sauce( 121F; within 1 hour) temperature below 135F. CDI - reheat the white cream sauce to 165F for 15 seconds.

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

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A) (2) and (B) Time / Temperature Control (TCS) for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P - Prep top cooler: Observed TCS food: chopped tomato salsa(44F); cooked corn (44F) with temperatures above 41F. The person in charge (PIC) stated that the TCS food prep from the commissary; stored in this cooler unit; is discarded at the end of service hours (5 pm-8 pm; 3 hours). Discussed with PIC about cooling food to 41°F at the commissary or in the reach-in section of the cooler before placing it on the prep top cooler. The time as a public health control (TPHC) was discussed with the operator. CDI - the food will be discarded at the end of the service hour. Repeat.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.13 Thawing (Pf) approved thawing method consist of thawing under refrigeration conditionFood temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13 Thawing (Pf) approved thawing method consist of thawing under refrigeration condition; under cold running water(70F or less); or as part of the cooling process. - Observed frozen shrimp thawing in the standing water. The standing water temperature was 36°F. CDI- returned the shrimp to the standing cooler.

In Plain English

More about food kept at an unsafe temperature

majorCode 4-302.14 Sanitizing SolutionsCleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-302.14 Sanitizing Solutions; Testing Devices (Pf) A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Pf - Observed no sanitizer test strips available for review during the current inspection. Verification due by 11/2/26

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 26, 2026

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

4 recorded violations

notedCode 3-302.11(A)(1) Separate raw animal foods from ready-to-eat (RTE) foods and washed/unwashed fruits and vegetables. -P - Standing fridge: observed raw shell eggs stored on a shelf above RTE foods (kimchiOther

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11(A)(1) Separate raw animal foods from ready-to-eat (RTE) foods and washed/unwashed fruits and vegetables. -P - Standing fridge: observed raw shell eggs stored on a shelf above RTE foods (kimchi; bread). The raw shell egg is restored on the bottom shelf.

In Plain English

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

More about other finding

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

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A) (2) and (B) Time / Temperature Control (TCS) for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P - Observed chopped lettuce (49F); cooked corn (50F) in the prep top cooler and in the reach-in section of the cooler with temperatures above 41F. The person in charge (PIC) stated that the TCS food prep from the commissary; stored in this cooler unit; is discarded at the end of service hours (5 pm-8 pm; 3 hours). Discussed with PIC about cooling food to 41°F at the commissary or in the reach-in section of the cooler before placing it on the prep top cooler. The time as a public health control (TPHC) was discussed with the operator. CDI - the food will be discarded at the end of the service hour.

In Plain English

More about food kept at an unsafe temperature

notedCode 4-301.11 Provide equipment in number and capacity so that coolingFood temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

4-301.11 Provide equipment in number and capacity so that cooling; heating; and holding temperatures are achieved. -Pf - Observed chopped lettuce and cooked corn in the prep cooler with temperature above 41F. CDI -see line 33

In Plain English

More about food kept at an unsafe temperature

notedCode 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. - Observed 1 food handler with hand watch. Educational provided.

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

Official record from Wake County Environmental Services, Jun 26, 2026 · Original Source

1 - Inspection

Nov 6, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

3 recorded violations

notedCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Disposition: Bin of mac-n-cheese sauce past 7-day hold allowed (on day 9 according to date-marking). Pasta made yesterday lacking datemarking. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Past date product voluntarily discarded by PIC during inspection. Datemarking added to the 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

notedCode 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; Core; Labeling missing on squeeze bottle and container of liquid food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.

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 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Sanitizer concentration too low in sanitizer bucket; measured at 100ppm quat. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; 200-400 quat). CDI- Sanitizer concentration adjusted higher and retested. 3-304.14; Core; Bucket of sanitizer stored on the floor. Containers (sanitizer buckets) of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; SINGLE-SERVICE; or SINGLE-USE ARTICLES. CDI- Container moved during 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

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