Mobile Food · Wake County, NC

Shawerma Bowl (Wcid #1000)

160 Sommerville Park Rd

Last inspected Oct 2, 2026 · View Map ↗ · Compare ↗

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Score 97

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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 Shawerma Bowl (Wcid #1000) last inspected?: The most recent inspection on record was on Oct 2, 2026. The result listed by Wake County Environmental Services was “Score 97” (official score 97).
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?: 5 inspections on record, from Dec 16, 2023 to Oct 2, 2026.
Has Shawerma Bowl (Wcid #1000) 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 16, 2023.

The Full Inspection History

5 inspections

1 - Inspection

Oct 2, 2026

Score 97

Official score: 97 · Understand This Area’s Scale

3 recorded violations

notedCode —Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A) Core: The person in charge is not a food safety manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode —Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114 Chlorine sanitizer is less than 50ppm in a spray bottle. Chlorine sanitizer shall be mixed to 50-200ppm of chlorine. CDI-The sanitizer was remixed to the correct concentration.

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 2-402.11 Food service employee is handling food without a hair restraint on. Food service employees shall wear hair restraints such as hatsEmployee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-402.11 Food service employee is handling food without a hair restraint on. Food service employees shall wear hair restraints such as hats; hair nets or visors. CDI-This employee put a hair net on once REHS spoke to him.

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, Oct 2, 2026 · Original Source

1 - Inspection

Apr 10, 2026

Score 99

Official score: 99 · Understand This Area’s Scale

1 recorded violation

notedCode —Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from Wake County Environmental Services, Apr 10, 2026 · Original Source

1 - Inspection

Aug 28, 2025

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

3 recorded violations

minorCode —Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode —Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1)Priority: Rice in the prep area is 125F. Maintain TCS foods in hot holding at 135F or above. The rice was reheated to above 165F once REHS spoke to PIC.

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 —Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11 Priority foundation: Unlabeled bottle of sanitizer. Label working containers of toxic materials such as cleaners and sanitizers. The sanitizer was labeled once REHS spoke to PIC.

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

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

1 - Inspection

Mar 29, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

2 recorded violations

notedCode 2-102.12 (A) Certified Food Protection Manager (C) The manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handledPermits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A) Certified Food Protection Manager (C) The manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled; prepared; displayed or served the person-in charge must have a valid Manager's certificate or ANSI approved certificate on hand at the time of the inspection.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

criticalCode 7-102.11 Common Name - Working Containers (Pf) The sanitizer bottle was not labeled. All working containers must be labeled with the common name of the item in the spray bottle. CDI... The sanitizer bottle was labeled. 7-204.11 SanitizersChemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11 Common Name - Working Containers (Pf) The sanitizer bottle was not labeled. All working containers must be labeled with the common name of the item in the spray bottle. CDI... The sanitizer bottle was labeled. 7-204.11 Sanitizers; Criteria - Chemicals (P) The sanitizer solution was well above 200 parts per million. Chlorine sanitizer must be between 50 to 200 parts per million. Check the sanitizer to ensure the correct amount is being used. CDI.. The sanitizer was corrected to 200 parts per million.

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

Official record from Wake County Environmental Services, Mar 29, 2025 · Original Source

1 - Inspection

Dec 16, 2023

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

2 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. Exempt new establishment.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

minorCode 3-304.12Equipment and utensils