Restaurant · Wake County, NC

The Village Deli

1849 S Main St

Last inspected Oct 22, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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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 The Village Deli last inspected?: The most recent inspection on record was on Oct 22, 2026. The result listed by Wake County Environmental Services was “Score 96.5” (official score 96.5).
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 Oct 19, 2023 to Oct 22, 2026.
Has The Village Deli ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Oct 19, 2023.

The Full Inspection History

6 inspections

1 - Inspection

Oct 22, 2026

Score 96.5

Official score: 96.5 · 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; In bain-marie on cook line; gravy (62F) found hot holding below 135F. Employee stated that food is reheated in microwave and placed in holding unit; however; it appeared that the food was taken from refrigeration and placed in bain-marie to reheat. Except during preparation; cooking; or cooling; or when TPHC is used; TCS food shall be maintained at 135F or above. CDI- Food was reheated to a temperature above 165F prior to placing in holding unit.

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)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2); Priority; Raw chicken (41F-53F) and buttermilk (46F) in an ice bath near fryer holding above 41F. Sliced tomatoes (41F-44F) and blue cheese (41F-43F) in main prep cooler with top portions as high as 44F. PIC stated that the flip top lids are kept open during rush. Maintain TCS foods in cold holding at 41F or less. CDI- Employee added ice to the level of the food without being prompted. Foods were decreasing in temperature in ice bath and in prep cooler.

In Plain English

More about food kept at an unsafe temperature

notedCode 7-201.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11; Priority; Sanitizer spray bottle found stored on prep surface directly beside the microwave. Poisonous/Toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service articles. CDI- Chemical was relocated.

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

notedCode 6-403.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-403.11; Core; Employee drinks found on prep surfaces near microwave and on shelving near the 3-compartment sink. Employee lunchbox found stored on BIB near back prep area. Areas designated for employees to eat; drink; and use tobacco and employee storage facilities shall be located so that food; equipment; linens; and single-service and single-use articles are protected from contamination. CDI- Employee beverages and food were relocated. 6-501.110; Core; Employee personal bags and jackets found stored on shelving commingling with facility products in back storage room. Lockers or other suitable facilities shall be used for the orderly storage of employee items and other possessions. Designate a better location for employee belongings. CDI- Personal belongings relocated.

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 22, 2026 · Original Source

1 - Inspection

Dec 19, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

3 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11; Core; Unclean residue observed on soda nozzles in the self-serve 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. CDI- Cleaning was initiated during the inspection. Clean soda nozzles with abrasive brush- do not just soak.

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; Sliced tomatoes in main prep cooler with top portions as high as 44F. Raw chicken (40F-45F) and buttermilk (50F) in an ice bath near fryer holding above 41F. Chicken salad (47F); roast beef slices (46F); and roasted red peppers (43F) in top portion of front prep cooler holding above 41F. PIC stated that the flip top lids are kept open during rush. Maintain TCS foods in cold holding at 41F or less. CDI- Buttermilk was discarded and replenished in ice bath and ice was added to the level of the food. Foods were decreasing in temperature in main prep cooler and front prep cooler. Front prep cooler was adjusted to a lower setting.

In Plain English

More about food kept at an unsafe temperature

majorCode 4-302.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-302.14; Priority Foundation; Quat test strips for 3- compartment sink did not test accurately and it was determined that the strips were expired. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. VR- Once obtained; send a photo of test strips to Cristofer LeClair at (919-306-6554) with sanitation rating card or manager certification included in photo by December 29; 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

Official record from Wake County Environmental Services, Dec 19, 2025 · Original Source

1 - Inspection

Mar 5, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

6 recorded violations

notedCode 7-202.12(A)Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-202.12(A); Priority; Hot Shot for residential use was found on one of the storage racks. Poisonous or toxic materials shall be used according to manufacturer's label. Use pesticides approved for use in commercial food service only. CDI- Hot Shot was voluntarily discarded.

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

notedCode 3-304.12 (A)Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 (A); Core; Tongs were laying on top of the pulled pork. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. CDI- Tongs were stored on top of the lid of the container.

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 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; The shelving is rusting in the walk-in cooler. All equipment shall be maintained in good repair. Replace rusting shelving.

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

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (B) and (C); Core; The salt and pepper condiment holders in the dining area have salt and pepper debris at the bottoms. Non-food contact surfaces of equipment shall be cleaned as often as necessary to keep them clean. Clean these items more frequently. *No points taken due to this being the first time these items have been mentioned.

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 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; The light shields have debris in them; the ceiling vent over the ice machine has a build up of dust as well as the sconces in the women's bathroom. Floors; walls; ceilings including the attachments shall be clean. Clean these items on a more frequent basis.

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 6-403.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-403.11; Core; Employee food was stored above the restaurant's food in the walk-in cooler. Employee food and drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI- Food was moved to the bottom shelf.

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, Mar 5, 2025 · Original Source

1 - Inspection

Jul 18, 2024

Score 99

Official score: 99 · Understand This Area’s Scale

4 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11; Core; There was a slight amount of buildup around mouth of ice chute at the beverage dispensing machine. The components of ice machines shall be cleaned frequently enough to prevent a buildup of soil and mold. Clean the inside of the ice chute more frequently.

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

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; The bread storage rack and side vents on the ice machine in the kitchen need wiping down. Nonfood contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items more frequently. **Points decreased due to improvement in cleaning.

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 5-501.11Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.11; Core; The dumpster pad is heavily soiled. The storage area shall be maintained free of unnecessary items and clean. Clean the dumpster pad. **Points not taken due to it being a community dumpster and PIC reaching out to landlord.; 5-501.111; Core; One of the lids is missing from one of the garbage dumpsters. All dumspters shall be maintained in good repair. Have your landlord request a replacement by text or email.

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

minorCode 6-403.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-403.11; Core; An employee's container of yogurt was stored above the restaurant's food in the bottom section of the start cooler. Employee food and drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI- Yogurt was moved to the bottom shelf.

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, Jul 18, 2024 · Original Source

1 - Inspection

Feb 27, 2024

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

7 recorded violations

majorCode 3-501.17Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17; Priority Foundation; Portioned chicken in the cooling drawers that generally lasts for about 1 to 2 days was not dated. TCS foods being held for more than 24 hours and up to 7 days shall be datemarked and maintained at 41F or less - and discarded when the food exceeds the time and temperature combination. CDI- The date was added to the 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

minorCode 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; The shelving is rusting in the walk-in cooler. All equipment shall be maintained in good repair. Replace rusting shelving.

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 4-501.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.14; Core; Utensils used for prepping raw chicken were stored in the rinse basin of the 3 compartment sink resulting in the potential for washed dishes to become contaminated. Compartments of sinks shall be cleaned before use and as often as necessary to prevent the recontamination of equipment and utensils. CDI- All utensils will be sent through the dishmachine.

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

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; Shelving (and wire racks) throughout the kitchen need cleaning due to a buildup of dust and debris; the lines and storage racks in the beverage syrup area need wiping down due to dust; the metal piping above the wash basin of the 3 compartment sink needs wiping down due to dust; and there is sticky residue on the top portion of the cabinet once the door is opened. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items more frequently.

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 5-501.115Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.115; Core; The dumpster pad is heavily soiled. The storage area shall be maintained free of unnecessary items and clean. Clean the dumpster pad.

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

minorCode 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; The ceiling vent above the ice machine is coated in dust. The physical facilities shall be maintained clean. Clean the floors; walls and ceilings on a freuqetn basis.

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 6-501.110Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-501.110; Core; An employee's keys were stored above the microwave. Lockers or other suitable facilities shall be provided for the orderly storage of employee belongings. CDI- Items were moved to a bottom shelf.

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 27, 2024 · Original Source

1 - Inspection

Oct 19, 2023

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

8 recorded violations

majorCode 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation; A spray bottle of sanitizer was hanging off of the edge of the handwashing sink. Handwashing sinks shall only be used for handwashing. CDI - Spray bottle was removed.

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

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11; Priority; A spray bottle of sanitizer was stored on the wire rack above the thaw sink. Poisonous/toxic material shall be stored so they cannot contaminate food; equipment; utensils or other supplies. CDI - Spray bottle moved to bottom shelf under sink.

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

minorCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; A to-go cup was stored in the bulk container of salt. Utensils being stored in foods shall be stored with the handle above the food. CDI- Cup was removed.

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 4-501.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.14; Core; The pre-rinse sprayer and the sprayer at the 3 compartment sink have a buildup of black residue in the sprayer head. Warewashing equipment shall be cleaned as often as necessary to prevent the recontamination of equipment and utensils. Clean out the sprayer heads on a more frequent basis.

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

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; The ceiling of the microwave has dried on food splash. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Ensure the ceiling of the microwave is cleaned when the microwave is wiped down.

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 5-205.15Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-205.15; Core; The faucet joint of the handwashing sink leaks when turned to the "hot" side in the women's restroom. Plumbing systems shall be maintained in good repair. Repair faucet.

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

minorCode 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; The floor drains at the thaw prep sink and dish machine need to cleaned; as well as the vent directly above the dish machine. The physical facilities shall be maintained clean. Clean the floors; walls and ceilings on a frequent basis.

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 6-403.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-403.11; Core; An employee's keys; phone and lighter were stored on top of the microwave and a drink was stored on a box of single use items. Employee food/drinks and belongings shall be stored in a manner that prevents the contamination of the establishment's food and supplies as well as stored in an orderly manner. CDI - Drink was voluntarily discarded; keys; phone and lighter were put in a designated area.

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 19, 2023 · Original Source