Mobile Food · Wake County, NC

Virgil's Jamaica (Wcid #443)

2101 S Main St

Last inspected Oct 28, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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

Quick Answers

When was Virgil's Jamaica (Wcid #443) last inspected?: The most recent inspection on record was on Oct 28, 2026. The result listed by Wake County Environmental Services was “Score 97.5” (official score 97.5).
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?: 4 inspections on record, from May 2, 2024 to Oct 28, 2026.
Has Virgil's Jamaica (Wcid #443) ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated May 2, 2024.

The Full Inspection History

4 inspections

1 - Inspection

Oct 28, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

4 recorded violations

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

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A); Core; PIC does not have food protection manager certification. 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. Become certified in food protection management.

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 7-101.11 Identifying InformationChemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-101.11 Identifying Information; Prominence - Original Containers (Pf); Spray bottle of chlorine was found with no label. All poisonous or toxic materials shall be labeled with their common name. CDI- Spray bottle was labeled during the inspection.

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

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Fan in the MFU above the prep top unit has some grease/soil residue that should be cleaned. Non food contact surfaces shall be kept free of soil residue and other debris.

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 6-501.12 CleaningCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Cleaning; Frequency and Restrictions (C); Ceiling around/on lighting fixture; attached shelving; and the wall have dust buildup. Physical facilities shall be cleaned at a frequency necessary to keep them clean.

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 28, 2026 · Original Source

1 - Inspection

Jan 14, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

4 recorded violations

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

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A); Core; PICs have the Safe Food Handlers training but not the management training...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. Become certified in food protection management.

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 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature

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); Repeat; Cooked potatoes in a hot box unit were holding at 93F. Potentially hazardous food being held hot shall remain at 135F or above. CDI- Food was reheated during the inspection.

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

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Wired shelving has some grease/soil residue that should be cleaned. Non food contact surfaces shall be kept free of soil residue and other debris.

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 6-501.12 CleaningCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Cleaning; Frequency and Restrictions (C); Ceiling around/on lighting fixture has dust buildup. Physical facilities shall be cleaned at a frequency necessary to keep them clean.

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, Jan 14, 2026 · Original Source

1 - Inspection

Mar 27, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

notedCode Observation: The sauce on the back of the stove was observed at 92F. CDI: Sauce was reheated to 193F . Discussed with operator about time control 4hoursfor these products since not operating past this time during set ups. 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

Observation: The sauce on the back of the stove was observed at 92F. CDI: Sauce was reheated to 193F . Discussed with operator about time control 4hoursfor these products since not operating past this time during set ups. 3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in hot holding at 135F or above. -P

In Plain English

More about food kept at an unsafe temperature

notedCode 4-501.12Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.12; Core; The cutting boards have heavy/deep scratches on them.- Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.- Please have cutting boards replaced/resurfaced.

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, Mar 27, 2025 · Original Source

1 - Inspection

May 2, 2024

Score 99

Official score: 99 · Understand This Area’s Scale

3 recorded violations

minorCode 2-102.12 (A)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

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Packaged beef patties that were on top of the closed pans in the flip-top cooler measured ~55F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Patties were taken from the commissary this morning and were immediately reheated in the microwave to ~212F.

In Plain English

More about food kept at an unsafe temperature

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 vent above the grill/cooler has light dust buildup. The basket over the hot line has light grease/dust buildup...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or grease.

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 2, 2024 · Original Source