Restaurant · Wake County, NC

Wake Med North Falls Cafe

10000 Falls Of Neuse Rd

Last inspected Oct 9, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 98

Get the Next Inspection, Free.

We'll email you when Wake Med North Falls Cafe has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist

More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Wake Med North Falls Cafe last inspected?: The most recent inspection on record was on Oct 9, 2026. The result listed by Wake County Environmental Services was “Score 98” (official score 98).
Were any violations recorded at the last inspection?: Yes: 7 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 6 inspections on record, from Oct 24, 2023 to Oct 9, 2026.
Has Wake Med North Falls Cafe 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 24, 2023.

The Full Inspection History

6 inspections

1 - Inspection

Oct 9, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

7 recorded violations

notedCode 6-301.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.11; Priority Foundation; The handwashing sink by the cookline and one of the handwashing sinks in the dish area did not have any soap. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI - Soap was added to all low and empty dispensers.

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.

More about handwashing problems

criticalCode 4-602.11 (C)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11 (C); Priority; The slicer was stored as clean; but there was food debris on the back side of the blade and in the groove. FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours when in use. CDI- Slicer was broken down and cleaned.

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 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; About 6-8 boneless chicken breasts were cooling in a 6 qt container stacked on top of each other covered with plastic wrap. Cooling shall be accomplished by portioning food into thin and/or small amounts; rapid cooling equipment; ice baths; using ice wands... CDI- Chicken was placed on sheet pan and put in the walk-in freezer by PIC and cooled from 61 to 34 in 30 minutes.

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 3-304.14(B)Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14(B); Core; Wiping cloths were stored in soapy water. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- Wiping cloths were removed from soapy water.

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 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 white pieces inside of the microwave at the patient serving line has a buildup of food debris/crumbs and the condiment containers in the self serve area and at the patient line have food debris in them. Nonfood contact surfaces of equipment shall be cleaned frequently enough to prevent a buildup of soil residues. 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

minorCode 5-501.17Cleaning and sanitizing

Official Wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s Notes

5-501.17; Core; The trash can in the employee bathroom near the dish area is missing the flap on the lid which prevents it from being covered. Covered waste bins shall be provided in bathrooms used by female employees. Replace lid on trashcan.

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 6-501.16Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.16; Core; A mop was stored in mop water in the dish area. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. CDI - Mop was put in the top section of the mop bucket.

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 9, 2026 · Original Source

1 - Inspection

Feb 9, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

6 recorded violations

notedCode 5-202.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-202.12; Core; The employee bathroom in the hallway does not provide hot water above 81F. Tempered water shall be provided at least 100F water at handsinks. *Work order was submitted.

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.

More about handwashing problems

notedCode 7-101.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-101.11;Priority Foundation; Spray botles of degreaser and glosser in the dish area were not labeled. Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. CDI- Bottles were labeled.

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 3-304.14(B)Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14(B); Core; Wiping cloths were stored in soapy water and a damp cloth was hanging on the side of the sanitizer bucket. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- Cloth was submerged in the solution; wiping cloths were removed from soapy water.

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 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 filters were stored uncovered in the coffee bar area. Single service/use items shall be kept in the original protective package or stored using other means that protect the item until used. CDI- Coffee filters were put in a 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 4-601.11(B) and (C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; The bottom of the cold prep cooler in the salad/dessert area; the cold prep cooler at the serving line; the tall cooler in the salad bar area; and the cabinets in the coffee area have food crumbs/splash on them. Nonfood contact surfaces of equipment shall be cleaned frequently enough to prevent a buildup of soil residues. 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 5-205.15Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-205.15; Core; The handwashing sinks in the coffee bar and cold prep area drain slowly. Maintain a plumbing system in good repair. Ensure sinks properly drain.

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

Official record from Wake County Environmental Services, Feb 9, 2026 · Original Source

1 - Inspection

Aug 8, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

5 recorded violations

minorCode 3-304.14(B)Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14(B); Core; A wiping cloth was stored in soapy water and another bucket did not have enough solution to cover the wiping cloth. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- More solution added to the wiping cloth bucket; wiping cloth removed from soapy water.

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 3-501.13 (E )Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13 (E ); Core; Packages of thawed salmon were intact. Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. CDI- Slits added to packages of salmon that were in the thawing process.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-304.12 (A)Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 (A); Core; A cup was stored in the breadcrumbs and a bowl was stored in a container of pasta. In-use utensils in foods; must be stored with handles above the food and top of the food container. CDI- Foods were voluntarily discarded.

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 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation; Handwashing sink was blocked with a rolling cart at the warewashing area and at the bistro area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- There are two other handwashing sinks that less than six feet away. PIC followed up on work order with facilities supervisor.

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.

More about handwashing problems

notedCode 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; Spray bottle of green cleaner not labeled in the panini grill cabinet. Label working containers of toxic materials such as cleaners and sanitizers. CDI- Bottle was labeled.

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 8, 2025 · Original Source

1 - Inspection

Feb 28, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

notedCode 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

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.

More about handwashing problems

notedCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Roast beef (2/17-2/20); corned beef (2/17-2/20) and turkey (2/17-2/20) all found holding longer than 7 days from when package was opened. Deli prep cooler has not been functioning and deli meats were last used on 2/18 and have not been used since that date. A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. CDI- All foods were voluntarily discarded during the inspection.

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

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

1 - Inspection

Jun 27, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

6 recorded violations

majorCode 3-501.17Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17; Priority; Datemark was missing on one small container of queso dip in front deli prep cooler. PIC stated that this cheese was prepped out on Monday for taco day. All other datemarks on food in facility were labeled correctly and were within the 7 day hold. Refrigerated; ready to eat; TCS food shall be clearly marked; at the time the original container is opened in a food establishment and if the food is held for more than 24 hours; to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded. CDI- Datemarking was allowed to be added during the inspection.

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

majorCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Cooked pasta in prep cooler on the cook line and ham recently prepped that was stored in the cold well at the front service area did not finish cooling prior to placing in these units. According to employee; pasta was cooled in an ice bath; but temperature was not verified prior to placing in prep cooler. Food shall be cooled by placing the food in shallow pans; separating food into smaller or thinner portions; using rapid cooling equipment; using ice as an ingredient; or other effective methods. Ensure foods are cooled down to 41F prior to placing in cold hold units. CDI- Foods were placed in rapid cooling equipment and observed a cooling rate that met cooling parameters.

In Plain English

More about food kept at an unsafe temperature

minorCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; 1/9th pans were used as scoops in the bulk dry food bins. During pauses in food preparation or dispensing; utensils shall be stored in containers of food with the handles above the top of the food or in a clean/protected location. Use scoops with handles and store with handles out of food product.

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 4-903.11(A)Equipment and utensils

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-903.11(A); (B) and (D); Core; Some clean metal pans were stacked while wet in the warewashing area. After cleaning and sanitizing; equipment and utensils shall be stored in a self-draining position that allows air drying. Make sure equipment and utensils are air dried before stacking them.

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 4-903.11(A) and (C)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(A) and (C); Core; A few stacks of single-service trays were stored with their food-contact surfaces facing up near the front serving area. Single-service and single-use articles shall be stored by using means that afford protection from contamination until used. CDI- Containers were inverted during the inspection.

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 6-501.114Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.114; Core; Tall reach-in cooler near produce prep sink and small reach-in cooler in coffee station are no longer functional; facility does not intend to repair these refrigeration units. The premises shall be maintained free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Remove equipment from establishment.

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, Jun 27, 2024 · Original Source

1 - Inspection

Oct 24, 2023

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

3 recorded violations

criticalCode 3-501.14Food temperature

Official Wording

Proper cooling time & temperatures

Inspector’s Notes

3-501.14; Priority; A 3rd pan of mac & cheese that was prepared yesterday measured 50F in the middle flip-top cooler on the line...Time/Temperature Control for Safety (TCS) foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours. CDI: Pan was voluntarily discarded.

In Plain English

More about food kept at an unsafe temperature

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; Beans & potatoes in the middle cook line prep cooler measured 46F & 43F. Boiled eggs & cut cantaloupe in the flip-top cooler near the grill measured 46F. Ham; turkey; & boiled eggs in the pass through going into the cold table measured 43-46F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Product was either sent to the blast chiller or voluntarily discarded.

In Plain English

More about food kept at an unsafe temperature

minorCode 4-903.12Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.12; Core; Covered coffee filters; rags; and a sleeve of cups were stored in the cabinets underneath sinks in the coffee service area...Single-service articles and clean linens may not be stored under sewer lines and other sources of contamination. CDI: Items relocated.