ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Zebulon Elem. School Cafeteria last inspected?
The most recent inspection on record was on Nov 10, 2026. The result listed by Wake County Environmental Services was “Score 99.5” (official score 99.5).
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
8 inspections on record, from Nov 14, 2023 to Nov 10, 2026.
Has Zebulon Elem. School Cafeteria ever been closed by the health department?
No closure appears in the 8 inspection records we hold for this business. The earliest is dated Nov 14, 2023.
4-501.11; Core; In the walk-in freezer; noted an significant accumulation of ice build up along the drain line behind the evaporator. Also noted walk in freezer door has a torn gasket. One the central reach in cooler units is no longer working (Maximo 69583). Equipment shall be maintained in a good state of repair and condition
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.
5-205.15 - The Hatco electric water pump below the 3rd vat of the (3) compartment sink is malfuntioning and causing a backflow issue within noted vat when (3) compartment sink is actively used. Person in charge stated they would place a work order for noted unit. Wake County technician need to assess and repair noted equipment. Maintain a plumbing system in good repair.
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.
4-501.11; Core; In the walk-in freezer; noted an significant accumulation of ice build up along the drain line behind the evaporator. Also noted walk in freezer door has a torn gasket. One the central reach in cooler units is no longer working (Maximo 69583). Noted hot box no longer working as well (Mamimo 3749). Equipment shall be maintained in a good state of repair and condition
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.
minorCode 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)- Noted an accumulation of build up along the deflector lid inside the ice machine unit. Increase frequency of cleaning noted area.
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.
4-501.11; Core; Walk in freezer door has a torn gasket.- Equipment shall be maintained in a good state of repair and condition.- Please replace the gasket.
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.
5-205.15 - The Hatco electric water pump below the 3rd vat of the (3) compartment sink is malfuntioning and causing a backflow issue within noted vat when (3) compartment sink is actviely used. Person in charge stated they would place a work order for noted unit. Wake County technician need to assess and repair noted equipment. Maintain a plumbing system in good repair.
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.
6-501.114; Core; Victory stand up refrigerator not working. Facilities shall not have broken or unnecessary equipment on the premises. Repeat.
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.
4-602.11; Core; Observed very minor pink residue buildup starting in the ice machine.- In units such as the ice bins; they shall be cleaned at the frequency necessary to preclude accumulation of soils or mold.- Please clean ice bin and do so 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.
6-501.114; Core; Observed cold hold unit and hot box that are broken on premises that needs to be removed or repaired.- Facilities shall not have broken or unnecessary equipment on the premises.- Please either repair or remove items from premises.
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.
4-501.11; Core; Walk in freezer door has a torn gasket.- Equipment shall be maintained in a good state of repair and condition.- Please replace the gasket.
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.
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; The shredded lettuce on the serving line was reaching temperatures that ranged from 48F to 53F. This potentially hazardous food must beheld cold at 41F. CDI... ice was placed under the lettuce to bring the temperature down to 41F.
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.