Apex (NC) Restaurant Health Inspections: June 2026

All 33 Apex food service establishments inspected this cycle earned Grade A sanitation ratings, with scores ranging from 92 to 100 and no uncorrected critical food safety violations.

Jul 06, 2026

Apex, NC, Jul. 6, 2026 — Wake County sanitation inspectors visited 33 Apex restaurants and food service establishments in June, and every business received a Grade A rating.

Inspection scores ranged from a high of 100 at several locations, including Five Guys, Costco Wholesale Food Court, and Bojangles, to a low of 92 at Lime and Lemon Indian Grill. Most establishments scored between 94 and 99.

The most common issues involved cleaning and maintenance rather than immediate food safety concerns. Inspectors frequently cited soiled non-food-contact surfaces, improperly stored wiping cloths or sanitizer solutions, wet-stacked clean equipment, food held outside required temperature ranges, and cooling methods that did not meet state standards.

When inspectors identified priority food safety violations, such as improper cold holding, cooling procedures, cross-contamination risks, or date-marking issues, those problems were corrected before the inspection was completed. Corrections included discarding food, moving products to proper storage, or reheating food to safe temperatures.

No establishment left its inspection with an uncorrected critical violation that posed an immediate risk to the public.

Note: Inspector’s observations and corrective actions taken are available below the summary report. Restaurants are listed in alphabetical order.

Rules Governing the Sanitation of Food Service Establishments

Rule (15A NCAC 18A .2662 GRADING)

(a) The grading of food establishments is based on a system of scoring. A food establishment that earns a score of at least:

(1) 90 percent shall receive a grade A;

(2) 80 percent and less than 90 percent shall receive a grade B;

(3) 70 percent and less than 80 percent shall receive a grade C.

Permits shall be immediately revoked in accordance with G.S. 130A-23(d) for food establishments receiving a score of less than 70 percent.

Summary Report for June 2026

Observations and Corrective Actions

AL’S BURGERS | Grade: A | Score: 96.5
2832 TEACHEY PL, APEX
Inspection Date: 06/10/2026

Observations and Corrective Actions

10 5-205.11 (B); Priority Foundation; Wiping cloths were stored in the basin of the cookline area handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- cloths removed. Full points may be taken for repeat violations. 6-301.11; Priority Foundation; No soap was available at the cookline area handwashing sink. Each handwashing sink shall have soap available. CDI- soap was replaced.
21 3-501.16 (A)(1); Priority; Onions and mushrooms stored above the grill were observed between 116 and 120F. TCS foods shall be held at 135°F or above. CDI- products voluntarily discarded and replaced. Store these ingredients on the grill top or in approved hot holding equipment to keep sufficiently hot.
23 3-501.18; Priority; Observed cooked burger patties in the grill cooler drawer with a prep date of 6/3. Ready-to-eat, TCS foods shall be discarded after 7 days in refrigeration. The day of preparation or opening from a commercial package shall count as day

CDI- burgers voluntarily discarded. All other date marking observed compliant. No points taken.
38 6-501.11; Core; Observed several flies in the cooking and prep area. The premises shall be maintained free of insects, rodents, and other pests by utilizing approved methods of pest control. Consider using fly trapping devices and place in appropriate areas or installing an air curtain near back door if problem persists.

BASIL N SPICE | Grade: A | Score: 95.5
8753 HOLLY SPRINGS RD, APEX
Inspection Date: 06/05/2026

Observations and Corrective Actions

15 3-302.11(A)(1) Packaged & Unpackaged Food Separation, Packaging & Segregation; Priority; Raw salmon stored on cutting board on same table with cutting board of cooked chicken. Food shall be protected from cross contamination by storing raw
foods from ready-to eat foods during storage and preparation. Salmon moved to walk-in cooler during inspection.
16 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency; Core; Front ice machine with minor black residue buildup along inside bin. Enclosed components of equipment such as ice machines, beverage dispensing nozzles and ice bins shall be
cleaned at a frequency necessary to prevent buildup of soils and residues. Clean the ice machine more frequently.
21 3-501.16 (A)(1) Time-Temperatures Control for Safety Food, Hot and Cold Holding; Priority; Curry sitting on stove top at 80F. Reheated noodles stored on prep counter top at 112F. Foods shall be held hot at 135F or above (or kept cold at 41F or below). Curry is removed from the large containers in the walk-in cooler and portioned into smaller containers and used during lunch service, a new container is used for dinner. Facility is only open from 11-2:30 and 4:30-9:30. Educated about reheating when
removed from cold holding and maintaining at 135F or higher. Noodles are reheated from walk-in cooler in microwave and kept on counter until an order, then noodles are put into the dish with other foods and heated per order. Educated to keep noodles
held hot at 135F or maintain cold in cooler until order, and reheat during cooking. Curry heated on stove top to 196F during inspection.
33 3-501.15 Cooling Methods (Pf)-Observed a container fried tofu cooling in the make line cooler unit. Fried tofu was temping at 90F. These make line/flip top coolers do not have the capacity to cool food items. Discussed breaking down food items into
shallow containers and blast cooling noted items in the reach in freezer or walk in cooler prior to placing TCS items in the work top cooler. Tofu moved to sheet tray into walk-in cooler to cool. Cooling sticker provided during inspection.
39 3-305.11 - Container of curry placed on the floor of walk-in cooler. Employee placed empty container on floor and dumped cooked chicken from smaller container into larger, then large container that was on the floor was moved to prep table top. Bottom of the container touched the floor then touched the cook line table. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. This is repeat from the last inspection, but no items found stored on the
floor. Educated employees not to place food on the floor and containers on the floor, and not to allow container to touch a dirty surface and the place on a clean prep surface. Containers moved and surfaces cleaned during inspection.
48 4-501.14 Warewashing Equipment, Cleaning Frequency; Core; Clean drainboard of dish machine soiled with sticky residue buildup. Warewashing machines, the compartments of sinks, sink basins, drainboards and other areas used for washing and
rinsing equipment and utensils shall be kept clean to protect from recontamination. Employee began cleaning the drainboard during inspection.

BOJANGLES | Grade: A | Score: 100
1209 LAURA VILLAGE RD, APEX
Inspection Date: 06/25/2026

Observations and Corrective Actions

No comment addendum was attached to this report; no observations or violations were noted.

CHIPOTLE #2822 | Grade: A | Score: 96.5
1081 PINE PLAZA DR, APEX
Inspection Date: 06/17/2026

Observations and Corrective Actions

8 2-301.14 When to Wash (P)
Food service employees observed wiping the counter tops on the serving/make line and returning to food prep without washing hands. During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks ,and after engaging in other activities that contaminate the hands. EHS redirected food service employees
to remove soiled gloves, wash their hands, and put on clean gloves before they could serve another customer. EHS educated PIC and food employees on when to wash hands during food prep/service.CORRECTED DURING INSPECTION (CDI)NO
POINTS TAKENEDUCATION GIVEN
41 3-304.14 Wiping Cloths, Use Limitations (C)
The chemical sanitizing solution was visibly soiled with floating food debris. Maintain sanitizer containers for in-use cloths free of visible debris and soil. The PIC remade and tested the chemical sanitizing solution. CDIREPEAT VIOLATION***
43 3-304.12 In-Use Utensils, Between-Use Storage (C) Butcher knife used to diced cooked meats was stored on soiled cutting board while visibly soiled with dried on food debris. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: on a clean, sanitized surface or in a container of water if the water is maintained at a temperature of at least 135F. EHS educated PIC on in- use utensil stored and cleaning. PIC had food employee replace soiled butcher knife with clean a knife and clean the worktop surface of excessive food debris build up.CDI
49 4-602.13 Nonfood Contact Surfaces (C)
The following are soiled and shall be cleaned: worktop top counters and drainboard of prep sink. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean the items listed.REPEAT
VIOLATION
55 6-501.12 Cleaning, Frequency and Restrictions (C) Floors throughout kitchen are soiled including but not limited to high traffic areas, underneath equipment, and corners. Wall at hand washing sinks and grill area are soiled with food residue buildup and splatter. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.***REPEAT VIOLATION

COSTCO WHOLESALE #1206 FOOD COURT | Grade: A | Score: 100
1021 PINE PLAZA DR, APEX
Inspection Date: 06/17/2026

Observations and Corrective Actions

No comment addendum was attached to this report; no observations or violations were noted.

DALLAS FAMOUS CHICKEN N’ BISCUITS | Grade: A | Score: 99
1101 E. WILLIAMS STREET, APEX
Inspection Date: 06/09/2026

Observations and Corrective Actions

41 3-304.14 Wiping Cloths, Use Limitations (C) Wet wiping clothes in-use for cleaning were stored in soiled sanitizing solution. Maintain sanitizer containers for in-use cloths free of visible debris and soil. PIC had employee mix and test a clean batch of sanitizing solution.
55 6-501.12 Cleaning, Frequency and Restrictions (C) Walls contain an oily splatter throughout kitchen area. Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Increase cleaning frequency.

DANIEL’S RESTAURANT | Grade: A | Score: 97
1430 W WILLIAMS ST, APEX
Inspection Date: 06/17/2026

Observations and Corrective Actions

28 7-102.11; Priority Foundation; A spray bottle of concentrated bleach disinfectant and a bottle of degreaser were observed without a label and a very faint label. Clearly label working containers of poisonous or toxic materials with the common name of the
material when taken from bulk supplies. CDI- labels added or reapplied. All other chemicals had legible labels. Full points not taken.
33 3-501.15; Priority Foundation; A deep tub of house-made ranch dressing was cooling from recent prep in the walk-in cooler. Tub had a lid on it. Cooling shall be accomplished by using rapid cooling equipment or ice baths, using shallow portions and pans and leaving foods uncovered/vented if stored in an area that is protected from overhead contamination. CDI - ranch dressing was placed in a large ice bath to rapidly chill.
43 3-304.12 (A)(B); Core; A metal bowl was being used to scoop cooked pasta and left in the pasta. A metal ramekin was used in a container of sugar. In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Store
in-use utensils used on non-TCS food with their handles above the top of the food within containers that can be closed, such as bins of dry ingredients. CDI- bowl and ramekin removed. Use appropriate dispensing utensils with handles. Full point may be
taken for repeat violations.
45 4-903.11(A) and (C); Core; A few single-use, to-go containers stored with the food-contact surface exposed in the kitchen and expo area. Store single-service articles inverted to prevent contamination until use, or in original protective packaging. CDIitems inverted. No point taken
47 4-501.11; Core; Shelving in the interior walk-in coolers is rusting and paint is chipping. Metal shelving in warewashing area is rusting. This affects cleanability and flakes of paint or rust may contaminate food. Door to reach-in unit at cookline is damaged on the interior. Equipment shall be kept in good repair. Replace shelving in the near future and repair or replace reach-in door. NSF rated plastic shelving may be used in areas where moisture is persistent such as walk-in coolers and warewashing areas. Full point not taken
55 6-501.11; Core; Wall near hot water heater is damaged. Floors, walls, ceilings and physical facilities shall be kept in good repair. Repair this area. Others items have been repaired since previous inspection. Full point not taken.

DELL/EMC2 | Grade: A | Score: 99.5
5800 TECHNOLOGY DR, APEX
Inspection Date: 06/24/2026

Observations and Corrective Actions

43 3-304.12 In-Use Utensils, Between-Use Storage (C) Found scoop handle touching product in container of TCS food (Time, temp control for safety). Store in product with handles up and extending out of foods.

FIRST WATCH #6037 | Grade: A | Score: 98
1280 W WILLIAMS ST, APEX
Inspection Date: 06/17/2026

Observations and Corrective Actions

16 4-601.11 (A); Priority Foundation; Several metal containers stored as clean were soiled with dried food residue and debris. The
meat slicer had food residue on it from previous use. Food-contact surfaces of equipment shall be clean to sight and touch. CDI

Items moved to be thoroughly cleaned, slicer was also cleaned.
33 3-501.15; Priority Foundation; Cut tomato slices stacked together and cooling in a deep, sealed container in the walk-in cooler were not cooling fast enough. No temperature change observed after 30 mins (46- 47F). Cooling shall be accomplished by placing food in shallow pans, in thinner portions and leaving vented or uncovered. Use ice baths when needed for hot foods. CDI- cut tomato was placed in a shallow pan for cooling and left uncovered.
39 3-305.11; Core; Sugar packets and individual packets of jam were stored directly under the towel dispenser near service area handwashing sink. Food shall be protected from contamination by storing the food in a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. CDI- manager removed these items which are not normally in this location. No point taken.
44 4-903.11 (A), (B), and (D); Several stacks of clean plates were stored on a shelf with the food-contact surface exposed. Store clean equipment covered or inverted. Plates may be covered with clean linen if they cannot be inverted. No point taken.

FIVE GUYS #1797 | Grade: A | Score: 100
1075 PINE PLAZA BLVD, APEX
Inspection Date: 06/09/2026

Observations and Corrective Actions

47 4-501.11 Good Repair and Proper Adjustment - Equipment (C) The flat top grill leaks grease from the corners on to the side surfaces and floor. Maintain equipment in good repair. PIC states a work order has been placed and approved for a replacement grill.

J S NEW YORK PIZZA | Grade: A | Score: 97
804 PERRY RD, APEX
Inspection Date: 06/04/2026

Observations and Corrective Actions

2 2-102.12 (A) Certified Food Protection Manager (C)
No certified food protection manager was on site during inspection. The PIC/owner’s servsafe expired in 2023. 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.REPEAT VIOLATION
10 6-301.14 Handwashing Signage (C) Hand washing sinks were not equipped with hand washing signs. A sign or poster that notifies food employees to wash their
hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. PIC was advised to keep hand washing signs posted after cleaning fixtures.
39 3-307.11 Miscellaneous Sources of Contamination (C) Pan of olives stored directly on top of chopped lettuce without a barrier. Food shall be protected from contamination. Pan of olives was removed from the lettuce pan. Pan of lettuce replaced with a pan of uncontaminated lettuce.

JOHNNY’S PIZZA | Grade: A | Score: 94
8759 HOLLY SPRINGS RD, APEX
Inspection Date: 06/05/2026

Observations and Corrective Actions

2 2-102.12 (A) Certified Food Protection Manager (C) There was not a certified food protection manager on site during inspection. Must have a certified food protection manager on site at all hours of operation. Reviewed upcoming classes with manager onsite.
8 2-301.14 When to wash; Priority; Employee went outside and came back into the back door and proceeded to go to the pizza station without hand washing. Hands shall be washed when switching tasks from raw to read-to eat, before donning gloves, and
after engaging in other activities that contaminate the hands. Employee washed hands after EC requested.
9 3-301.11; Priority; Employee observed handling a ready to eat sandwich at prep line with bare hands upon arrival for inspection. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as
gloves, deli tissue, spatulas, tongs, etc. Corrected During Inspection - PIC addressed this issue with manager and employee. Employees proceeded to don gloves when working with ready to eat foods.
33 3-501.15 Cooling Methods; Priority Foundation; Fried eggplant stacked in large metal container in walk-in cooler at 60-80F. Upon questioning employees cooked eggplant almost 2 hours prior to moving into the walk-in cooler. Food is fried and placed onto deli paper and arranged in layers. Top of eggplant cooler than middle of container. Educated about proper cooling methods and placing into thin portions on sheet tray and using rapid cooling equipment such as reach-in freezer. Asked about procedure and eggplant is fried in batches and placed into container in layers. EC recomended to only go about 2-3 layers high and place eggplant in freezer while cooking next batch. Foods shall be cooled from 135F to 70 in two hours and from 70F to 41F in 4 hours by using appropriate cooling methods such as rapid cooling equipment, thin shallow portions, in cooler loosely covered or uncovered if protected from overhead contamination, or adding ice as an ingredient, or other approved methods. Employees educated and eggplant split into three shallow pans and placed into freezer during inspection. Cooling sticker provided during inspection.
41 3-304.14(B) Three buckets of bleach sanitizer with various level of sanitizer. One bucket at 10ppm and the other two at 50- 200ppm. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Educated about filling three compartment sink with solution and filling buckets from sink to be consistent. Bleach solution shall be 50-200ppm. Three compartment sink emptied and set up during inspection and one bucket replaced.
47 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Rusty wire shelving in walk in cooler. Replace. Equipment shall be kept in good repair.

KENTUCKY FRIED CHICKEN G135995 | Grade: A | Score: 96
1403 W WILLIAMS ST, APEX
Inspection Date: 06/08/2026

Observations and Corrective Actions

21 3-501.16(A)(1); Priority; A few pieces of fried chicken were holding under 135F in the hot holding cabinet. TCS foods shall be held hot at 135F or above. CDI- chicken was voluntarily discarded. All other hot holding observed compliant. Full points may be taken for repeat violations. Note: torn gaskets on hot holding unit may be contributing to temperature control issues.
44 4-903.11 (A), (B), and (D); Core; A few food storage containers were stacked wet on the clean equipment shelf. After cleaning and sanitizing, dishes and equipment shall be placed in a self-draining position that allows air drying. CDI- containers separated
for drying. No point taken
47 4-501.11; Core; Gasket on hot holding cabinet behind service counter is in poor repair and sagging. Maintain equipment in good repair.
48 4-501.18; Core; Wash basin of three compartment sink was observed soiled upon arrival. Maintain wash, rinse, and sanitize solutions clean. CDI- cleaning solution was replaced.
49 4-601.11(B) and (C); Core; Walk-in cooler fan covers have black residue accumulation. All hot holding equipment has food residue and grease accumulation, especially on interiors around shelving/gaskets/racks. The nonfood-contact surfaces of
equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Increase cleaning frequency.
55 6-501.12; Core; Black microbial growth is present along FRP wall and caulking behind prep sink. Caulking may need to be replaced if no longer cleanable. Physical facilities shall be maintained clean. Clean this area. Overall, floors, walls and ceilings in facility are clean. Full point may be taken for repeat violations.

LIME AND LEMON INDIAN GRILL | Grade: A | Score: 92
2025 CREEKSIDE LANDING DR, APEX
Inspection Date: 06/15/2026

Observations and Corrective Actions

6 2-401.11 (A); Core; Observed an employee eating in the warewashing area on the drainboard upon arrival. Except when drinking from a closed beverage container, employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. CDI- employee and food were relocated to a designated area.
20 3-501.14(A); Priority; Rice and several containers of butter sauce were observed cooling since last night. Butter sauce contains cooked plant food like onion and tomato which renders it TCS. Products measured 55 - 60F. Quickly cool cooked TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- rice/sauce voluntarily discarded. Full points taken for repeat violation.
22 3-501.16 (A) (2) and (B); Priority; Several TCS foods on the cookline in reach-in/fliptop units measured above 41F (see temp chart). Fried cauliflower and paneer cheese were placed above other containers in the fliptop portion of cookline unit where proper refrigeration is not possible. Other foods had been left out intermittently for cooking when orders were received and then placed back in refrigeration shortly before inspection. Maintain TCS foods in cold holding at 41F or below unless active preparation is occurring. For bulk containers of TCS food, remove food directly from refrigeration and do not leave entire containers on counter to avoid temperature abuse throughout the day. CDI- fried cauliflower and cheese were moved to reach-in portion and other foods were left in refrigeration to cool down.
33 3-501.15; Priority Foundation; Butter sauce and rice did not cool quickly enough due to ineffective cooling methods (leaving foods in large containers with lids). Veggie soup in a deep container was cooling in the walk-in. Quickly cool foods using
methods such as open/vented shallow pans, large ice baths and active stirring or rapid cooling equipment such as blast chiller or freezer. Cold air must flow around product to remove the heat and product should be in shallow portions. Ensure foods are
placed into refrigeration to cool once below 135F. CDI- cooling education provided. Rice and sauce were voluntarily discarded. Veggie soup was placed into smaller containers to complete cooling and left uncovered.
39 3-305.11; Core; A bag of onions was observed on the floor near floor moisture in the prep area. Stagnant water was observed on the bottom of the reach-in cooler on the cookline. Store food in a clean, dry location, not exposed to splash, dust or other
contamination. Keep at least 6 inches above the floor. CDI - onions removed from the floor. Stagnant water was wiped up from reach-in cooler. Full point taken for repeat violation.
43 3-304.12 (B)(C)(F); Core; Knives were stored between fliptop coolers at the cookline. A metal bowl was left inside batter and a spoon was laying inside a container of sugar. A rice scoop was observed in stagnant water at room temperature. Store in-use
utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. If utensils are stored in water, the water shall be maintained hot at 135F or above. CDI- knives removed, spoon and bowl removed and water drained from utensil container.
47 4-101.11 (A) - (E ); Core; A carboard box is being used to store chopped portions of raw beef in the walk-in freezer. Food-contact surfaces shall be safe, durable, corrosion-resistant, sufficient in weight and thickness to withstand repeated washing, smooth
and easily cleanable, and resistant to damage. Discontinue use of cardboard for food storage. No point taken.
49 4-601.11 (B) and (C); Core; Metal shelf above warewashing area is soiled with brown residue accumulation. The nonfood-contact surfaces of equipment shall be kept free of dust, dirt, food residue and other debris accumulation. Clean this shelving. All other
surfaces observed clean. No point taken.
54 5-501.16 (A); Core; Excess cardboard observed littering the area around recycling bin. Bin was full. Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Facility may need an extra receptacle if waste
and recyclables are accumulating too fast. 5-501.115; Core; Refuse area has lots of debris and cardboard accumulating on the ground. Keep refuse areas and enclosures
clean. Clean this area.

LONGHORN STEAKHOUSE #277 | Grade: A | Score: 95
1411 BEAVER CREEK COMMONS DR, APEX
Inspection Date: 06/02/2026

Observations and Corrective Actions

22 3-501.16 (A)(2) and (B); Priority; Macaroni and Cheese cups holding above 41F on counter at cookline pass. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41F or below unless active preparation is occurring. PIC indicated these are used during dinner service within a few hours. Discussed possibility of placing these items on TPHC. Provided TPHC form. CDI- cups placed back in refrigeration until use. No points taken
41 3-304.14 (E); Core; Sanitizer bucket observed above clean plates and single-service trays at expo counter. Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, single-service articles and
utensils. CDI- bucket moved.
44 4-903.11 (A), (B), and (D); Core; Multiple metal pans were stacked wet on the clean equipment shelf. After cleaning and sanitizing, equipment shall be stored in a self-draining position that allows air drying. Arrange equipment on shelving to air dry
properly and store equipment to optimize shelving space. Full point taken for repeat violations.
45 4-903.11(A)(C); Core; Single-service trays were stored on a dirty shelf above the cookline pass. Store single-use/single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. CDI- trays moved.
47 4-501.12; Core; Cutting boards observed heavily scratched and damaged. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Small plastic pieces may also contaminate food.
48 4-501.14; Core; The top of the warewashing machine has some residue and debris. Steam vent directly attached to machine is heavily soiled on the inside. This machine shall be cleaned at least every 24 hours if used. Increase cleaning frequency. Full
point taken for repeat violation.
49 4-601.11(B) and (C); Core; Sides of equipment at the cookline have greasy residue accumulation, especially sides of grill/fryers and front sides of reach-in coolers. Interior of some makeline equipmen needs cleaning. The nonfood-contact surfaces of
equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues, dust, dirt, and other debris. Full point taken for repeat violation.
55 6-501.12; Core; Floor under and behind cookline equipment is soiled with old food and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency. Full point may be taken for repeat violations.
56 6-501.14; Core; AC vents directly above cookline have visible dust accumulation. Clean ventilation systems, change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials.

MCALISTER’S DELI #100958 | Grade: A | Score: 98
1061 PINE PLAZA DR, APEX
Inspection Date: 06/17/2026

Observations and Corrective Actions

49 4-602.13 Nonfood Contact Surfaces (C)
The following items are soiled and shall be cleaned: all exterior and interior surfaces of food prep equipment, including but not limited to: top, side panels, under door handles, gaskets, and front exterior and interior of doors. Non food contact surfaces of
equipment shall be cleaned frequently to preclude accumulation of soil residues. PIC advised to clean and increase cleaning frequency of these items.REPEAT VIOLATION
55 6-201.15 Floor Covering, Mats and Duckboards 6-501.12 Cleaning, Frequency and Restrictions Floors were excessively soiled with food debris. Walls at steam table area have food splatter stains. Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Increase
cleaning frequency.REPEAT VIOLATION

MCDONALD’S #17721 | Grade: A | Score: 98.5
900 US 64 HWY W, APEX
Inspection Date: 06/08/2026

Observations and Corrective Actions

48 4-501.19 Manual Warewashing Equipment, Wash Solution Temperature (Pf)
Wash solution for manual dish washing was maintained at 104F. During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. PIC emptied and remade dish water to
115F.CORRECTED DURING INSPECTION (CDI)
4-302.13 Temperature Measuring Devices, Manual Warewashing (Pf)
Three compartment sink was not equipped with a temperature measuring device for manual warewashing. In manual warewashing, a temperature measuring deice shall be provided and readily accessible for frequently measuring the washing and
sanitizing temperatures. CDI
51 5-205.15 (B) Leak pipe etc. not imminent threat
Three compartment sink faucet set up leaks along rubber gaskets and hoses. Plumbing shall be maintained in good repair. Repair faucet set up.
Additional Comments
NOTE: EHS educated PIC and staff on manual warewashing solution temperature, temperature measuring device requirements, and ensuring all cleaned dish ware housed in the sanitizer basin are able to be submerged for at least one minute achieve sanitization.

MEZCALITO OF APEX | Grade: A | Score: 93
3675 GREEN LEVEL WEST RD, APEX
Inspection Date: 06/16/2026

Observations and Corrective Actions

15 3-302.11; Priority; Raw, unpackaged pork was stored above cooling salsa in the walk-in freezer. Raw, whole shell eggs were stored above peppers in the dry storage area. PIC indicated eggs were for employee use. Food shall be arranged according to
final cook temperature and stored to prevent cross contamination with ready-to-eat foods. CDI - eggs removed from dry storage area and pork moved to lower shelf in freezer. 3-304.15(A); Priority; Observed an employee performing multiple tasks with the same single-use gloves on. Employee went to the warewashing area, touched a drainboard, moved a trash can and then handled packs of raw beef without changing gloves. Discard single-use gloves after a task is complete, any time they are damaged or become soiled/contaminated or when interruptions in the operation occur. CDI- cross contamination and glove use education provided. Gloves were changed and
hands washed. Full points taken for repeat violation.
16 4-601.11(A); Priority Foundation; A veggie slicer stored under the prep counter was observed soiled with tomato residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- veggie slicer removed for cleaning. All
other food-contact surfaces observed clean. No points taken today.
22 3-501.16 (A)(2) and (B); Priority; Wings and chicken taquitos were observed holding above 41F in fliptop cooler on the cookline. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall be held at 41F or below in
refrigeration. CDI - wings and taquitos were placed in the walk-in cooler to cool down. Use lids on TCS products held on the cookline to help maintain temperature and ensure foods are not filled above the rim of containers.
25 3-603.11 (B)(1); Priority Foundation; Consumer advisory is missing the disclosure statement which describes raw animal foods being served raw or undercooked (ceviche with raw shrimp). Consumer advisory disclosures that are asterisked to a footnote shall state: * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Add this language to menus and text photo
verification once complete. No point taken today.
33 3-501.15; Priority Foundation; Recently prepared salsa was observed cooling in a large, sealed tub inside the walk-in freezer. Quickly cool TCS foods by using rapid cooling equipment and vented/uncovered shallow pans or ice baths. Cold air must flow
around product to remove the heat. CDI- salsa was separated into two smaller containers for cooling and left partially covered. Cooling education provided.
35 3-501.13 (A)-(D); Priority Foundation; Observed packs of raw beef thawing in standing water in the meat prep sink. Water measured 80F. TCS food shall be thawed under refrigeration at 41F or less OR completely submerged under running water with
a water temperature of 70F or less. Note: thawed portions of a raw animal food requiring cooking shall not be above 41F for more than 4 hours. This includes thawing time and the time needed for preparation for cooking, or the time it takes to cool back to 41F. CDI - packages of beef were removed from the prep sink to continue thawing in the walk-in cooler.
43 3-304.12 (A); Core; A skimmer utensil was stored inside a bin of pico. In-use utensils in TCS food must be stored with handles above the food and top of the food container. CDI- utensil removed. All other utensils stored appropriately. No point taken
45 4-903.11(A) and (C); Core; Several stacks of single-use, aluminum to-go containers were stored with the food-contact surface exposed on shelving above the cookline. Store single-use articles inverted or in packaging until use to prevent contamination. CDI - items inverted.
47 4-501.11; Core; Torn gaskets observed on grill cooler drawers. Some handles on grill cooler drawers are badly damaged. Equipment shall be kept in good repair so that it is easily cleanable. Replace/repair torn gaskets and drawers.
56 6-403.11 (A); Core; An open employee beverage was stored directly above fruit in the dry storage area. Employee eggs were stored above facility food. Areas designated for employees to eat and drink shall be located so that food, equipment, linens and
single-service articles are protected from contamination. CDI- employee drink and eggs were relocated. 6-304.11; Core; Excessive heat noted near grill station. Ensure ventilation system is functioning as intended. Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes.
Additional Comments
Change menus to reflect correct consumer advisory language by 6/26 and text photo to 919-500-6269. Please reach out with any questions.

MEZEH GRILL | Grade: A | Score: 94
1286 W WILLIAMS ST, APEX
Inspection Date: 06/24/2026

Observations and Corrective Actions

2 2-102.12 (A); Core; No Certified Food Protection Manager (CFPM) on site. Must have a CFPM on site during all hours of operation. The Serv Safe Food Protection Manager certification or another ANSI-accredited program will meet this requirement. Note: Food Handler certificate does not meet this requirement.
16 4-601.11 (A); Priority Foundation; Numerous metal containers stored as clean had sticker residue or whole date stickers on the outside and were stacked together. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI - pans moved for thorough cleaning. Utilize a different date marking sticker method if current stickers are leaving too much residue and prove hard to clean.
20 3-501.14; Priority: Beef cooling since last night was observed between 44 and 46F in the walk-in cooler. Lentils cooling 2 hours were observed between 78 and 105F. TCS foods shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours
from 135F to 41F or less. CDI- beef and lentils voluntarily discarded.
21 3-501.16(A)(1); Priority; Multiple TCS foods observed holding less than 135F (see temp chart). Hot TCS foods shall maintain 135F or above for safety. Steam tables should be sufficiently hot to hold food at correct temperature, ensuring pans are settled into the steam table and enough water is present to hold proper temperature. Use lids to help maintain heat if necessary. CDIfoods were placed on stovetop for rapid reheating to 165F.
22 3-501.16 (A)(2) and (B); Priority; Hummus, cut tomato and cut lettuce were observed above 41F in fliptop cooler and on the serving line. Maintain TCS foods in cold holding at 41F or less. Hummus and cut tomato that were older than 4 hours were
voluntarily discarded. Lettuce was sent to cool in the reach-in. Tops of food may become too warm if fliptop is kept open for long periods. Use lids to help maintain refrigeration temp if necessary. Cut lettuce was stacked too high above refrigerated serving line unit to maintain temp. Do not overstock foods in open top refrigeration units. All other cold holding observed compliant. No points taken today.
33 3-501.15; Priority Foundation; Beef and lentils were observed cooling in closed containers with lids and stacked together in the walk-in cooler. Use methods such as open/vented shallow pans, smaller portions, ice baths and active stirring and/or rapid
cooling equipment. Cold air must flow around product to remove the heat. CDI- beef and lentils voluntarily discarded.
44 4-903.11(A), (B) and (D); Core; Cleaned and sanitized containers were stacked wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry prior to stacking. No point taken today.

NEW CHINA CHEF | Grade: A | Score: 98.5
1769 W WILLIAMS ST, APEX
Inspection Date: 06/10/2026

Observations and Corrective Actions

15 3-304.15 (A); Priority; Observed an employee washing their hands with a single-use glove on one hand. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. CDI- employee was stopped, glove was removed and discarded and hands were rewashed. Educational moment with employee.
55 6-501.11/6-501.12; Core; Caulking adjacent to the wall and along back of handwashing sink in cookline area is soiled and black. Physical facilities shall be maintained clean and in good repair. Replace caulking if it is no longer cleanable. No point taken.

PEAK CITY DINER | Grade: A | Score: 97.5
802 PERRY RD, APEX
Inspection Date: 06/04/2026

Observations and Corrective Actions

10 6-301.12 Hand Drying Provision
Paper towel dispenser at food prep hand sink was equipped with paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels. Employee equipped hand sink with paper
towels.CORRECTED DURING INSPECTION(CDI)
22 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding Salad mix (44F) and sliced tomatoes (43F) were cold holding above 41F. Time/temperature for safety food shall be maintained at 41F or below. PIC voluntarily discarded the salad mix and sliced tomatoes.CDI
47 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Upright three door reach in cooler is not working. Maintain equipment in good repair. PIC states that a work order was sent requesting repair.

RAMYUN ZIP | Grade: A | Score: 97.5
772 W WILLIAMS ST, APEX
Inspection Date: 06/11/2026

Observations and Corrective Actions

23 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Food in the reach in cooler was not date marked. READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days. CORRECTED DURING INSPECTION (CDI)
38 6-501.111 Controlling Pests (Pf)
Flies observed throughout restaurant. The PREMISES shall be maintained free of insects, rodents, and other pests. EHS discussed fly control measures with owner.

RUCKUS PIZZA, PASTA SPIRITS APEX | Grade: A | Score: 96.5
1055 PINE PLAZA DR, APEX
Inspection Date: 06/26/2026

Observations and Corrective Actions

16 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Several plastic pans stacked together on the clean equipment shelf had residue on them. The food-contact surfaces of equipment shall be clean to sight and touch. Pans removed for cleaning. CORRECTED DURING INSPECTION (CDI)
23 3-501.18 Ready-to-eat time/temperature control for safety food, disposition
Several large pans of chicken wings stored in the walk in cooler were date marked for 6/18 and 6/19. A)A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it:
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in par. 3-501.17(A). The PIC voluntarily had an employee discarded the expired pans of chicken. CDI
41 3-304.14 Wiping Cloths, Use Limitations (C)
Several soiled dry wiping clothes were stored on the floors and counter tops. (D) Dry wiping cloths and the sanitizing solutions in which wet wiping cloths are held between uses shall be free of FOOD debris and visible soil. PIC removed the soiled dry wiping clothes and placed them in the soiled linen. CDI

SABATINO’S ITALIANO | Grade: A | Score: 97
1001 DAVIS DRIVE, APEX
Inspection Date: 06/24/2026

Observations and Corrective Actions

16 4-602.11 Equipment food-contact surfaces and utensils - Frequency
The ice dispenser of the beverage machine is soiled with a brown organic build up. (4) In EQUIPMENT such as ice bins enclosed components of EQUIPMENT such as ice makers EQUIPMENT: Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. PIC had employee clean and sanitize the ice dispenser. CORRECT DURING INPSECTION (CDI).
45 4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C) Single-use/service items stored with the food contact surface exposed to environmental contamniation. Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. PIC inverted the stacks of single-use/service items.CDI REPEAT VIOLATION
51 5-205.15 (B) Leak pipe etc. not imminent threat The three compartment sink and the prep sink beside the microwave have leaking faucets. Maintain a plumbing system in good repair. PIC advised to repair.

SCHLOTZSKY’S | Grade: A | Score: 97
906 US 64 HWY W, APEX
Inspection Date: 06/26/2026

Observations and Corrective Actions

16 4-602.11 Equipment food-contact surfaces and utensils - Frequency
Ice machine contains black organic build up on interior surfaces. Interior compartments of ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or microbial residue. PIC melted remaining ice and cleaned is machine. CORRECTED DURING INSPECTION (CDI)
49 4-602.13 Nonfood Contact Surfaces (C) The following items are soiled and shall be cleaned: dusty surfaces of domestic fans, XLT sandwich oven assessable surfaces
contain built up food debris, grimy and dusty shelves above the sandwich station, and the corners, back panel, and crevices under the prep unit lids. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil
residues. REPEAT VIOLATION
55 6-501.12 Cleaning, Frequency and Restrictions (C)
Floors throughout kitchen and under equipment are soiled with food debris in food prep and make line areas. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.

SHUBHAM | Grade: A | Score: 94
6102 OLD JENKS, APEX
Inspection Date: 06/24/2026

Observations and Corrective Actions

10 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) 6-301.12 Hand Drying Provision (Pf) Hand washing sinks in the kitchen contained storage such as dishes, utensils, and small sized equipment and were not equipped with a hand drying device. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. The PIC removed the storage from the hand washing sinks and placed paper towels at each sink.CORRECTED DURING INSPECTION (CDI)
16 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) The food prep sinks are soiled with food debris and contain soiled dish/cookware storage. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. The PIC had kitchen staff clean and sanitize the food prep sinks.CDI
23 3-501.18 Ready-to-eat time/temperature control for safety food, disposition
Rice stored in the reach in cooler was dated for 5/3/26. No other date lables were observed on the container. A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it exceeds the temperature and time combination specified in par. 3-501.17(A). PIC voluntarily discarded the container or rice.*CDI
39 3-305.11 Food Storage - Preventing Contamination from the Premises (C)
Several containers of food were stored on the floor of the walk in cooler. FOOD shall be protected from contamination by storing the FOOD: at least 6 inches above the floor. The PIC is advised to store all food products at least 6 inches above the floor.
44 4-903.11(A)(B) and (D) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storing Several plastic pans were stored wet stacked. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored: in a self-draining position that allows air drying. The PIC moved the pans to the dish washing area to be cleaned, sanitized, and air dried.CDI
49 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) 4-602.13 Nonfood Contact Surfaces (C) The exterior surfaces of equipment and refrigeration are soiled with food debris and grime build up. Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency.

SPRINGHILL SUITES BY MARRIOTT RALEIGH APEX | Grade: A | Score: 95.5
1100 MARCO DR, APEX
Inspection Date: 06/01/2026

Observations and Corrective Actions

8 2-301.15; Priority Foundation; Employee observed rinsing hands in the three compartment sink. PIC entered kitchen and did not first wash hands. Food employees shall clean their hands in a handwashing sink and may not clean their hands in a sink used for dishwashing. CDI- Employees instructed to wash hands in hand sink. Employees washed hands.
10 6-301.12; Priority Foundation; Handsink in kitchen did not have paper towels. Each handwashing sink shall be provided with paper towels or hand drying device. CDI- PIC replaced batteries for paper towel holder.
12 3-202.11; Priority; Greek yogurt and regular yogurt from US Foods truck was above 41F. Refrigerated, TCS foods shall be at a temperature of 41F or below when received. CDI- The yogurts and other refrigerated foods were rejected by the PIC. EHS is who
initiatied the delivery temperature check, reminder to the PIC to check all the delivery temperatures to prevent accepting product above 41F.
23 3-501.18; Priority; Hummus with use by date of 5/24/2026 was kept in reach in cooler. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. CDI- PIC voluntarily discarded.
24 3-501.19 (A) (1); Priority Foundation; TPHC procedures were not provided at today’s inspection for items on the breakfast bar that are maintained from 630am-930am and then discarded. PIC was verbally able to explain time procedure. Additionally, times
were not recorded for any of the foods on the breakfast bar but verbally were put out around 630am. Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI- EHS provided another copy of TPHC form and explained ways you can mark the product i.e. stickers, written time log, etc. EHS encouraged PIC to contact food safety auditor to consult about time vs temp, if corportate already has procedures. EHS will verify compliance by 6/11/26.
40 2-402.11; Core; Food employee working with beard in kitchen. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
47 4-501.11; Core; Replace the torn gasket on the yogurt/milk cooler. Repair the broken legs on the reach in cooler in side storage room or remove. Maintain equipment in good repair.

TACO BELL | Grade: A | Score: 98
1205 LAURA VILLAGE RD, APEX
Inspection Date: 06/25/2026

Observations and Corrective Actions

49 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) 4-602.13 Nonfood Contact Surfaces (C) The follow surfaces are soiled and shall be cleaned: clam shell grill, clam shell holder on make line, make line counters, and exterior surfaces of make line equipment. Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency.REPEAT VIOLATION
55 6-501.12 Cleaning, Frequency and Restrictions (C)
Floors along cookline, under equipment, and inside the walk in cooler and walk freezer are soiled with food debris and build up. Physical facilities shall be cleaned as often as necessary to keep them clean. Review cleaning frequency and adjust as
necessary.REPEAT VIOLATION

TAKI SUSHI | Grade: A | Score: 93
2701 LAWNVIEW LN, SUITE 103, APEX
Inspection Date: 06/29/2026

Observations and Corrective Actions

10 5-205.11 (B); Priority Foundation; A pack of tuna was observed thawing under running water in the handwash sink at sushi prep area upon arrival. A handwashing sink may not be used for purposes other than handwashing. CDI- tuna was removed from sink and placed inside cooler. 6-301.11; Priority Foundation; No soap was available at sushi prep handwashing sink. 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 replaced.
15 3-302.11(A)(1); Priority; Raw, whole shell eggs were stored above vegetables in the walk-in cooler. Quail eggs were stored above root vegetable in the reach-in cooler. Protect food from cross contamination by separating raw animal foods during
storage, preparation, holding, and display from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- eggs relocated in both locations. 3-302.11(A)(4); Core; Large ice cube tray was observed in the sushi freezer uncovered. Store food in packages, covered containers, or wrappings (unless cooling) to protect from contamination. PIC placed plastic wrap over ice cube tray.
22 3-501.16 (A) (2) and (B); Priority; A container of tofu that was previously in an ice bath was observed at 60F. Ice had melted and water was no longer cold enough in container to keep proper temperature. Salmon and tuna on a plate were stored above the refrigerated compartment of the sushi fliptop cooler and measured 43 - 45F. Hold TCS foods in refrigeration at 41F or below. CDI- fish was moved to reach-in portion of cooler and tofu was placed in freezer to flash cool.
23 3-501.18; Priority; A container of cooked potato from 6/22 was observed in the reach-in cooler. Ready-To-Eat Time / Temperature Control for Safety (TCS) food shall be kept no longer than 7 days in refrigeration. The day of preparation shall count as day 1. CDI- potato voluntarily discarded. All other date marking observed compliant. No points taken today.
28 7-102.11; Priority Foundation; Spray bottles of degreaser were observed without labels. Clearly and individually label working containers of poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies. CDI- labels added. Full points may be taken for repeat violations.
39 3-305.11; Core; Bags of onions were stored under the pipe leading to the hot water heater. A pack of tuna was observed in the handwashing sink basin upon arrival. Food shall be protected from contamination by storing the food in a clean, dry location;
where it is not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. CDI- onions moved to a better location. Fish was removed from handwashing sink. Do not place food in a handwashing sink.
41 3-304.14 (E); Core; Wiping cloth bucket stored above dry ingredients like sugar and sauce bottles. Containers of sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents
contamination of food, equipment, utensils, and single-service articles. CDI- bucket relocated. No point taken today.
42 3-302.15; Core; A cucumber was cut through its plastic packaging and avocados about to be cut on the makeline still had produce stickers on the skin. Wash fruits and vegetables prior to use and remove any stickers or wrappings. CDI- discussed
proper washing of fruits and vegetables with PIC. Avocado was sent to be washed and stickers removed. Full point will be taken on next inspection for repeat violations.
48 4-302.14; Priority Foundation; No testing kit was available to test Quat sanitizer in three compartment sink. Provide a test kit that accurately measures sanitizer concentrations. CDI- provided some Quat testing paper and PIC placed an order with AutoChlor.
51 5-205.15; Core; Handwashing sink faucet at the cookline is leaking at the base when turned on. Maintain a plumbing system in good repair. Reapir faucet.

TAP STATION | Grade: A | Score: 97.5
320 S SALEM ST, APEX
Inspection Date: 06/29/2026

Observations and Corrective Actions

36 4-204.112 Temperature Measuring Devices - Functionality (C)
The cold holding units throughout the kitchen were not equipped with a temperature measuring device. (A) In cold holding units, a thermometer sensor shall be located in the warmest part of a cold hold unit. PIC was advised.
41 3-304.14 Wiping Cloths, Use Limitation Soiled dry and wet wiping clothes were stored on counter tops. (D) Dry wiping cloths and the sanitizing solutions in which wet
wiping cloths are held between uses shall be free of FOOD debris and visible soil. Soiled dry clothes were placed with the soiled laundry and wet wiping cloth was placed in a bucket of chemical sanitizing solution. CDI
47 4-501.12 Cutting Surfaces (C) Cutting boards are deeply scratch and discolored. Resurface or replace cutting surfaces that can no longer be effectively cleaned
and sanitized. PIC advised. CDIREPEAT VIOLATION***
49 4-602.13 Nonfood Contact Surfaces (C)
Exterior surfaces of cooking and cooling equipment were observed soiled with grease or food residue. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency. REPEAT
VIOLATION

THE DUGOUT TAVERN AND GRILL | Grade: A | Score: 96
1413 KELLY RD, APEX
Inspection Date: 06/11/2026

Observations and Corrective Actions

21 3-501.16 (A) (1); Garlic in oil and grilled onion was observed under 135F at grill station (see temp chart). TCS foods shall be held hot at 135F or above. CDI- products voluntarily discarded. Educated PIC on garlic in oil’s TCS nature. Use grill top or hot
holding unit to hold hot foods. No points taken today.
22 3-501.16 (A)(2) and (B); Priority; Numerous TCS foods holding above 41F in cookline fliptop and two small prep units. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall be kept at 41F or below in refrigeration. Ambient
refrigeration temperatures observed between 43 and 49F. CDI- foods from previous day were voluntarily discarded. Foods from this morning were sent to the walk-in freezer to blast chill. Technician to arrive and evaluate/repair affected equipment. Use pans of ice as a temporary measure and monitor food temperatures carefully. Verification required. Facility can operate temporarily with remaining refrigeration units and ice.
28 7-102.11; Priority Foundation; A spray bottle of degreaser was observed without a label. Label all working containers of poisonous or toxic materials taken from bulk supplies with the common name of the material. CDI- label added. Full points will
be taken for repeat violations on next inspection.
35 3-501.13(E); Core; ROP salmon was observed thawed and still sealed in its packaging. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration or immediately upon completion of its thawing under running water. CDI- PIC instructed employee to cut packs of salmon open. Educational moment on ROP fish thawing.
47 4-501.11 (C); Core; Can opener blade appears dull and jagged. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Replace can opener blade.
Additional Comments
Have fliptop makeline and two small prep coolers repaired to hold 41F or below ambient air within 3 days. A verification visit will be made no later than Monday, 6/15.

WAFFLE HOUSE #1302 | Grade: A | Score: 98
1417 E WILLIAMS ST, APEX
Inspection Date: 06/10/2026

Observations and Corrective Actions

47 4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Torn refrigeration gaskets and rusting shelves refrigeration and dry storage metal shelves. Equipment shall be maintained in good repair. PIC advised.REPEAT VIOLATION
48 4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration (Pf) Chemical sanitizing solution did register when tested. Concentration of the SANITIZING solution shall be accurately determined
by using a test kit or other device. Food employee remade and tested the chemical sanitizing solution to the required
concentration.CORRECTED DURING INSPECTION (CDI)
49 4-602.13 Nonfood Contact Surfaces (C) The interior and exterior surfaces of equipment, especially refrigeration gaskets, are soiled. Non food contact surfaces of
equipment shall be cleaned frequently to preclude accumulation of soil residues.REPEAT VIOLATION
55 6-501.12 Cleaning, Frequency and Restrictions (C) Floors under all cook/prep equipment are soiled with food debris and refuse. Physical facilities shall be maintained clean. Clean this area more frequently. REPEAT VIOLATION

WING STOP #3243 | Grade: A | Score: 99.5
1071 BEAVER CREEK COMMONS DR, APEX
Inspection Date: 06/04/2026

Observations and Corrective Actions

41 3-304.14 (E); Core; Sanitizer bucket observed on top of fryer cooler and above drawers of raw chicken. Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, single-service articles and utensils. Bucket was relocated. No point taken
49 4-601.11(C); Core; Ice and food debris build-up observed on bottom of reach-in freezer. The nonfood-contact surfaces of equipment shall be kept clean to avoid accumulation of dust, food residue, dirt or debris. Clean the freezer
Additional Comments
No hot holding. Raw chicken wings are the only raw animal food delivered or handled in facility

Holly Springs Update

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Holly Springs Update

Apex (NC) Restaurant Health Inspections: June 2026

All 33 Apex food service establishments inspected this cycle earned Grade A sanitation ratings, with scores ranging from 92 to 100 and no uncorrected critical food safety violations.

Rules Governing the Sanitation of Food Service EstablishmentsRule (15A NCAC 18A .2662 GRADING)

Summary Report for June 2026

Observations and Corrective Actions

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Rules Governing the Sanitation of Food Service Establishments

Rule (15A NCAC 18A .2662 GRADING)