Apex, NC, Sep. 4, 2026 — Fourteen Apex food establishments inspected in August received A grades, with scores ranging from 95.5 to 98.5. Eight of the 14 inspections included priority-level violations involving food safety practices.
Temperature control was among the most common problems. Inspectors found refrigerated foods, including milk, deli meats, dumplings and noodles, being held above the required 41 degrees. In some cases, inspectors attributed the temperatures to overfilled containers, open cooler doors, or refrigeration equipment that could not keep up with demand.
Inspectors also cited problems with how some foods were cooled after preparation. Watermelon, sweet potatoes, and noodles were among the foods that did not cool quickly enough or were not cooled using methods such as shallow pans or ice baths.
Other violations included handwashing stations that were blocked or lacked soap or paper towels, as well as chemical spray bottles that were not labeled. Inspectors also cited dirty or damaged equipment, including ice machines, gaskets, and shelving, as well as grease, dust, and other residue on surfaces.
Several inspections identified repairs needed to floors, walls, ceilings, or walk-in coolers. Repeat violations included facility maintenance problems and the improper reuse of containers intended for single use.
Despite the violations, all 14 establishments inspected during August received A grades. The full listings below include each establishment’s score, inspection findings, and corrective actions.
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
BAAN THAI RESTAURANT | 98.50 A
CALYX LIVING OF APEX | 97 A
CARRABBA’S ITALIAN GRILL #8412 | 96 A
CHICK-FIL-A APEX | 98.50 A
FIREHOUSE SUBS | 96.50 A
IHOP #3181 | 98.50 A
MUSTANG CHARLIE’S | 98.50 A
NOODLES COMPANY #866 | 95.50 A
SHAKEY RAY’S | 98.50 A
TACOS MEXICO RESTAURANT | 97 A
THE PROVINCIAL | 96 A
TROPICAL SMOOTHIE CAFE | 95.50 A
TURKISH COFFEE LADY | 98 A
YAGG SII TENN | 98.50 A
Observations and Corrective Actions
BAAN THAI RESTAURANT | Final Score @ Grade: 98.50 A
758 WILLIAMS ST, APEX NC 27502
Inspection Date: 8/6/2026
Comment
4-602.11(E) Equipment food-contact surfaces and utensils - Frequency - C The black panel in the ice machine is soiled with organic build up. (4) Enclosed components of EQUIPMENT contacting non TCS food in equipment such as ice makers shall be cleaned: (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. The PIC melted ice and cleaned the ice machine. Increase cleaning frequency. ***CORRECTED DURING INSPECTION (CDI)*** .
CALYX LIVING OF APEX | Final Score @ Grade: 97 A
7501 JENKS RD, APEX NC 27523
Inspection Date: 8/3/2026
Comment
6-301.11; Priority Foundation; The handwashing sink near warewashing area had no soap. Dispenser was empty but still appeared to create small amounts of foam when lever was pressed, indicating it had just run out. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- soap replaced. No point taken today.
3-501.16(A)(2); Priority; Milk in the reach-in unit near bistro station measured 46F. PIC stated milk was out during lunch and may not have been in enough ice to keep temperature. Maintain TCS foods in cold holding at 41F or less. CDI- milk was voluntarily discarded. All other cold holding observed compliant. Full points may be taken for repeat violations.
3-501.18; Priority; Multiple ready-to-eat, TCS foods including boiled eggs and noodles were observed in the walk-in cooler with prep dates exceeding 7 days. Some foods such as noodles and boiled eggs had prep dates of 7/13 and 7/26. 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 1. CDI- all foods voluntarily discarded.
CARRABBA’S ITALIAN GRILL #8412 | Final Score @ Grade: 96 A
1201 HADDON HALL DR, APEX NC 27502
Inspection Date: 8/17/2026
Comment
3-501.16 (A)(1); Priority; Lemon veggie sauce on the cookline was holding at 96F. Except during preparation, cooking, or cooling, or when TPHC is used, TCS food shall be maintained at 135°F or above. CDI- PIC had employee reheat sauce on stove to 165F+. All other hot holding observed compliant. No points taken today.
3-501.16(A)(2); Priority; Some TCS foods in walk-in cooler were observed slightly over 41F (see temp chart). Maintain TCS foods in cold holding at 41F or less. PIC indicated that the door may have been left open during restocking. Bulk cooling of sauces may have also raised the temperature slightly. CDI- freezer door was left open for fifteen minutes to rapidly flash cool walk-in refrigerator and foods. Ambient temperature of walk-in was observed at 41F before freezer door was opened. PIC may want to lower temperature setting on cooler to allow for a temperature buffer. Full points not taken today. All other units observed cold.
3-305.11; Core; Pooled condensation observed on metal salad dressing lids inside salad fliptop cooler. 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- excess moisture was drained off lids and EHS instructed employee to dry the lids. Keep lids free of excess moisture to prevent contamination of contents below.
3-304.12 (F); Core; Several utensils were stored in water at less than 135F. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135F and cleaned at least every 24 hours or when container has accumulated soil or residue. CDI- water drained. Full point taken for repeat violations. In-use utensils stored dry must be cleaned and sanitized every 4 hours.
4-601.11(B) and (C); Core; Cleaning is needed around fliptop hinges and undersides of fliptop lids at the cookline. Dust accumulation observed on shelving near warewashing area. Nonfood-contact surfaces of equipment shall be kept free of dust, dirt, food residue and other debris. Increase cleaning frequency.
5-205.15; Core; A drip was observed coming from the drain seal underneath middle compartment of three compartment sink. A plumbing system shall be maintained in good repair. Repair leak.
CHICK-FIL-A APEX | Final Score @ Grade: 98.50 A
1110 BEAVER CREEK COMMONS DR, APEX NC 27502
Inspection Date: 8/4/2026
Comment
6-301.12; Priority Foundation; No paper towels were available a handwashing sink near sandwich prep area. Each handwash sink shall be provided with paper towels or an air drying device. CDI- towels replaced.
3-304.12 (A); Core; Chicken scoop handle laying in raw chicken. In-use utensils in TCS food, must be stored with handles above the food and top of the food container. CDI - scoop handle removed.
4-903.11(A) and (C); Core; Single-use trays were observed on a shelf with the food-contact portion exposed. Single-use articles shall be stored as specified under par. (A) of this section and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. CDI- items inverted. No point taken
6-501.12; Core; Walk-in freezer floor has visible residue and debris accumulation. Physical facilities shall be kept clean. Increase cleaning frequency. All other areas observed clean. No point taken
FIREHOUSE SUBS | Final Score @ Grade: 96.50 A
1047 BEAVER CREEK COMMONS DR, APEX NC 27502
Inspection Date: 8/12/2026
Comment
3-501.16(A)(2); Priority; Multiple TCS foods including deli meats in multiple refrigeration units measured over 41F (see temp chart). Some foods in makeline fliptop were stacked too high to maintain temperature. Ensure foods are not stacked above the chill line of containers. Maintain TCS foods in cold holding at 41F or less. CDI- all products were voluntarily discarded. Full points taken for repeat violation.
4-301.11; Priority Foundation; The two main refrigeration units were observed with ambient temperatures in the low 50s. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to maintain required food temperatures. Facility does not have adequate refrigeration capacity without these units to keep foods at safe temperature. Verification required.
4-204.112; Core; No ambient air thermometer was available in the glass door display unit. Cold or hot holding equipment used for TCS food shall be designed to include and shall be equipped with at least one integral or permanently affixed thermometer that is located to allow easy viewing of the device’s temperature display. Provide and appropriately place an ambient air thermometer in all refrigeration units unless already equipped with one.
IHOP #3181 | Final Score @ Grade: 98.50 A
1150 BEAVER CREEK COMMONS DR, APEX NC 27502
Inspection Date: 8/12/2026
Comment
4-501.11; Core; Ice scoop holder on side of ice machine is cracked. Equipment shall be kept in good repair. Replace this item.
4-601.11 (B) and (C); Core; Toaster and sides of cookline equipment have food residue and greasy accumulation. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris accumulation. Clean these surfaces more frequently.
5-205.15 (B); Core: A small leak was observed on filter cartridge behind ice machine. A plumbing system shall be maintained in good repair. Repair ice machine filter leak. No point taken today.
6-501.12; Core; Floor behind ice machine is soiled with residue and visible debris. Ceiling tiles near grill and above prep unit have visible dust accumulation. Physical facilities shall be kept clean. Clean these areas.
MUSTANG CHARLIE’S | Final Score @ Grade: 98.50 A
1501 N SALEM ST, APEX NC 27502
Inspection Date: 8/10/2026
Comment
2-102.12 (A) Certified Food Protection Manager (C) No one working in the restaurant at the time of the inspection held a certified food protection manager certification. The PIC must be a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food. The PIC is advised.
4-602.11(E) Equipment food-contact surfaces and utensils - Frequency - C The white panel inside the ice machine and surfaces behind said panel are soiled with moderate black build up. Except when dry cleaning methods are used, surfaces of UTENSILS and EQUIPMENT contacting nonTCS FOOD shall be cleaned: (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency. .
NOODLES COMPANY #866 | Final Score @ Grade: 95.50 A
1055 BEAVER CREEK COMMONS DR, APEX NC 27502
Inspection Date: 8/17/2026
Comment
6-301.12; Priority Foundation; No paper towels were available at the front handwashing sink. Each handwash sink shall be provided with paper towels or an air drying device. CDI- towels replaced.
3-501.14(A); Priority; Noodles in the reach-in unit cooling from last night were still above 41F (see temp chart). TCS food shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. CDI- noodles voluntarily discarded.
3-501.16 (A)(2) and (B); Priority; Dumplings were stacked too far above chill line in fliptop cooler and measured over 41F (see temp chart). TCS foods shall maintain 41F or below in refrigeration unless actively cooling. CDI - excess dumplings were voluntarily discarded. All other cold holding observed compliant. No points taken today.
3-501.15; Priority Foundation; Multiple deep containers of noodles with lids were observed in reach-in cooler. Some noodles had been cooling since last night. When cooling TCS foods, use small or thin portions, open or vented containers if protected from overhead contamination and rapid cooling equipment (walk-in cooler) to cool foods quickly. Ice baths or ice wands may also be used. CDI - noodles cooling since last night were voluntarily discarded. Other noodles measuring 50F from earlier this morning were placed in an ice bath to rapidly chill.
4-501.14; Core; Warewashing machine is soiled with food debris and residue from previous days use. Warewashing equipment, sinks and drainboards shall be cleaned at least every 24 hours or at a frequency necessary to prevent contamination of clean equipment. Clean this machine more frequently, paying close attention to areas around and under the door. Full point taken for repeat violations.
4-601.11(B) and (C); Core; Food residue accumulation observed inside cooler drawer unit and reach-in cooler. Shelving under steam well is soiled. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Increase cleaning frequency. Cleaning has improved since previous inspection. Full point not taken.
6-501.14; Core; AC vent on ceiling in back storage area is dusty. Ventilation systems shall be cleaned and filters changed so they do not become a source of contamination. Clean this vent.
SHAKEY RAY’S | Final Score @ Grade: 98.50 A
5160 SUNSET LAKE RD, APEX NC 27539
Inspection Date: 8/25/2026
Comment
7-102.11 Common Name - Working Containers (Pf) One spray bottle glass cleaner not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Labeled at time of inspection. No points taken.
4-501.11 Gaskets on reach in coolers torn. Maintain equipment in good repair. Replace.
6-501.12 Cleaning needed walls and ceilings around vents. Physical facilities shall be cleaned as often as necessary to keep them clean.
TACOS MEXICO RESTAURANT | Final Score @ Grade: 97 A
209 E WILLIAMS ST, APEX NC 27502
Inspection Date: 8/19/2026
Comment
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests (C) Cobb webs observes in corners in the dish washing area and storage areas. Dead insects and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
4-501.11 Good Repair and Proper Adjustment Coated metal wire shelving in the walk-in cooler is corroding and rusting, with paint flaking off. Walk in cooler door has large hole in exposing insulation. Equipment must be maintained in good repair. Deteriorated surfaces such as flaking paint can contaminate food and compromise cleanability. PIC advised to replace shelving in the near future to prevent contamination and maintain equipment in a sanitary condition. 4-202.11 Food-Contact Surfaces: Cleanability The rice container lid is cracked and badly damaged. Multiuse food-contact surfaces must be smooth, free of cracks, chips, or crevices, and easily cleanable to prevent contamination. PIC was advised to replace the lid to maintain food safety and ensure surfaces remain cleanable.
6-501.11 Repairing Premises, Structures, Attachments, and Fixtures Methods (C) Multiple areas of the physical facilities are damaged and not maintained in good repair, including: large hole in stainless steel panel, large hole in fiberglass reinforced panel (FRP), missing and broken floor tiles, damaged ceiling throughout kitchen, missing door handle on walk- in cooler, corroded walk-in cooler gasket, severe corrosion on walk-in cooler door. Physical facilities must be maintained in good repair, smooth, and easily cleanable to prevent contamination and maintain sanitation. PIC is required to repair, replace, or remove damaged areas promptly to restore surfaces to a smooth, cleanable condition. ***REPEAT VIOLATION***
THE PROVINCIAL | Final Score @ Grade: 96 A
119 N SALEM ST, APEX NC 27502
Inspection Date: 8/19/2026
Comment
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Cut lettuce was stored in the drawer underneath a drawer of raw beef burger pattie, raw steak, and raw pork chops. (A) FOOD shall be protected from cross contamination by separating raw animal FOODS during storage, preparation, holding, and display from raw READY-TO-EAT FOOD such as fruits and vegetables. PIC rearranged the drawers so that the cut lettuce is above the raw animal meats listed above. ***CORRECTED DURING INSPECTION (CDI)***
4-502.13 Single-Service and Single-Use Articles - Use Limitations (C) Establishment is reusing plastic goat cheese and other plastic single use containers for other food storage. (A)SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. These containers are not meant to be reused for food storage and do not meet NSF standards for cleanability. Discontinue the use of these containers.***REPEAT VIOLATION***
4-501.18 Warewashing Equipment, Clean Solutions (C) The rinse basin and the sanitizing solution in the sanitizing basin of the three compartment sink are soiled. The wash, rinse, and SANITIZE solutions shall be maintained clean. PIC had employee clean the rinse basin and replace the soiled sanitizing solution with a clean solution.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Floor sealant and paint worn. Small holes in FRP. Splatter on ceiling tiles. Physical facilities shall be maintained in good repair. PIC advised. ***REPEAT VIOLATION***
TROPICAL SMOOTHIE CAFE | Final Score @ Grade: 95.50 A
1264 W WILLIAMS ST, APEX NC 27502
Inspection Date: 8/4/2026
Comment
3-501.14(B); Priority; Watermelon cooling from ambient temp since this morning was observed between 43 and 47F in smoothie fliptop unit. Roasted sweet potato prepared from a commercial package and cooling since 9:26am was observed at 50 - 62F in reach-in unit. TCS foods shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. CDI- foods voluntarily discarded.
3-501.16 (A)(2); Priority; Multiple TCS foods observed in fliptop refrigeration above 41F (see temp chart). TCS foods shall be maintained at 41F or less in refrigeration. CDI- foods more than 4 hours old were voluntarily discarded. Other foods placed on ice or moved to walk-in to cool. Refrigeration ambient temperature was at least 41F. Keep foods covered, use ice bags to cool and keep doors/lids closed to help maintain temperature if necessary.
7-201.11; Priority; Bulk bleach bottle stored on shelf above three compartment sink. Poisonous or toxic materials shall be stored so that they do not contaminate equipment, utensils, food or single-use articles. CDI- bottle moved to chemical storage area. No point taken.
3-501.15; Priority Foundation; Cut watermelon and sweet potato did not cool fast enough due to ineffective cooling methods. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment (freezer/walk-in cooler); (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Leave foods vented or uncovered if protected from overhead contamination until cooling is complete. CDI- foods voluntarily discarded.
3-305.11; Core; Two boxes of food were observed on freezer floor. 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 - boxes placed on shelf. No point taken
4-501.11; Core; Ice scoop holder is cracked at the bottom. Blender base on one blender is badly damaged and metal frame is exposed and rusting. Equipment shall be kept in good repair. Replace these items.
TURKISH COFFEE LADY | Final Score @ Grade: 98 A
1460 CHAPEL RIDGE RD, APEX NC
Inspection Date: 8/18/2026
Comment
5-205.11(A); Priority Foundation; The handwashing sink in kitchen was blocked by two chairs. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- chairs removed.
3-501.16 (A)(2); Priority; A container of milk was observed at 46F in the reach-in unit. PIC recently had milk out for beverage prep/service. TCS food shall be maintained at 41F or less. Milk was placed in freezer to cool down quickly. Do not leave milk out of refrigeration for longer than necessary to avoid temperature abuse. All other items were observed sufficiently cold. No points taken today.
7-102.11; Priority Foundation; Observed a spray bottle of bleach sanitizer without a label. Label working containers of poisonous or toxic materials taken from bulk supplies with the common name of the material. CDI- label added.
4-205.10; Core; Insignia model free standing cooler is not NSF sanitation rated. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Spoke with PIC about replacing this cooler with a commercial, sanitation grade cooler. No point taken today. 4-501.11: Core; The lower door hinge to the tall reach-in freezer is detached. Door is still able to seal properly for now. Equipment shall be kept in good repair. Repair door hinge to prevent further damage to freezer and issues with refrigeration later on.
YAGG SII TENN | Final Score @ Grade: 98.50 A
1440 CHAPEL RIDGE RD, APEX NC 27502
Inspection Date: 8/26/2026
Comment
4-601.11(A); Priority Foundation; A single food scoop stored as clean had food residue on the scoop and under wiper/ejector arm. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- scoop removed for cleaning. All other equipment observed clean. No points taken.
3-304.14 (E); Core; Bleach wiping cloth bucket stored on counter above clean equipment and box of food. Containers of sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and where contamination of food, equipment, utensils, linens and single-service articles cannot occur. CDI- bucket was relocated to a lower shelf.
4-903.11(A)(B) and (D); Core; Spoons and a food scoop were stored in a white plastic basket with visible residue. Cleaned equipment and utensils shall be stored 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- basket and its contents were sent for washing/sanitizing.
4-501.11; Core; Coated metal shelving in the walk-in cooler is peeling and flaking. This prevents effective cleaning. Flaking paint may contaminate exposed food. Maintain equipment in good repair. Replace metal shelving in the near future. PIC has placed a plastic liner that is smooth and easily cleanable over affected shelving as a temporary measure. Full point not taken.