Meat Market · Wake County, NC

Whole Foods #10338 Meat

8710 Six Forks Rd

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

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Score 100

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Whole Foods #10338 Meat last inspected?: The most recent inspection on record was on Jul 2, 2026. The result listed by Wake County Environmental Services was “Score 100” (official score 100).
Were any violations recorded at the last inspection?: No. No violations were recorded at the most recent inspection.
How many inspections are on record?: 6 inspections on record, from Nov 16, 2023 to Jul 2, 2026.
Has Whole Foods #10338 Meat ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Nov 16, 2023.

The Full Inspection History

6 inspections

1 - Inspection

Jul 2, 2026

Score 100

Official score: 100 · Understand This Area’s Scale

0 recorded violations

No violations recorded in this inspection.

Official record from Wake County Environmental Services, Jul 2, 2026 · Original Source

1 - Inspection

Nov 7, 2025

Score 100

Official score: 100 · Understand This Area’s Scale

1 recorded violation

notedCode 4-501.114Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114; Priority; When tested during the inspection; the concentration of the quat sanitizing solution was 150ppm; less than the manufacturer's minimum of 200ppm. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions; and shall be used as follows: A quaternary ammonium compound solution shall have a minimum concentration of 200ppm not to exceed 400ppm; as indicated by the manufacturer's use directions included in the labeling. CDI - New sanitizer was added to solution and when tested again the concentration was within range.

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 7, 2025 · Original Source

1 - Inspection

Apr 8, 2025

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

1 recorded violation

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; Observed a buildup of food splash on white trays used for transporting containers. Observed dried food residue on interior and exterior surfaces of cabinets. Observed a buildup of food debris on wrap station. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean equipment.

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, Apr 8, 2025 · Original Source

1 - Inspection

Oct 25, 2024

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

2 recorded violations

notedCode 4-501.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.14; Core; Observed a buildup of residue inside basins at 3 comp sink. Ware-washing machine; the compartments of sinks; basins; or other receptacles used for washing and rinsing equipment; utensils; or raw foods; or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified under sec. 4 301.13 shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (C) If used; at least every 24 hours. Clean equipment.

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; Buildup/ food splash on cabinet doors and counter top near hand sink. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean equipment.

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 25, 2024 · Original Source

1 - Inspection

Mar 14, 2024

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

1 recorded violation

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; Metal food containers stacked while still wet on shelving across from 3-compartment sink. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Ensure these containers are allowed to dry completely before stacking together.