Fuquay-Varina (NC) Restaurant Health Inspections: June 2026
All 20 Fuquay-Varina restaurants inspected earned Grade A ratings, scoring between 94 and 100. Most violations involved routine cleaning, with nearly all issues corrected during inspection.
Fuquay-Varina, NC, Jul. 6, 2026 — All 20 Fuquay-Varina food-service establishments inspected during the month earned Grade A ratings, with scores ranging from 94 at Aviator Brewing Tap House to a perfect 100 at Connections Cafe, where inspectors documented no violations.
The most common issue cited involved the accumulation of dust, grease, or food residue on nonfood-contact surfaces, including shelving, cooler gaskets, vents, and equipment exteriors. Inspectors also identified several temperature-control issues during the cooling of foods such as chicken, beef, and sausage, as well as isolated cases of missing Certified Food Protection Manager credentials, low sanitizer concentrations, and improperly air-dried or stacked clean dishware.
No uncorrected critical food-safety violations were identified. In nearly every case where a priority item was cited, inspectors documented that it was corrected during the inspection (CDI), preventing any ongoing food-safety concern.
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
Annas Pizzeria | Grade: A | Score: 98.5
Aviator Brewing Tap House | Grade: A | Score: 94
Aviator Pizzeria Beer Shop | Grade: A | Score: 96.5
Bagels 1 | Grade: A | Score: 99
Bojangles | Grade: A | Score: 99
Calyx Living of Fuquay Dining | Grade: A | Score: 98.5
Connections Cafe | Grade: A | Score: 100
Culver's of Fuquay Varina | Grade: A | Score: 99.5
Jersey Mike's #3021 | Grade: A | Score: 95.5
Jimmy John's #3665 | Grade: A | Score: 98.5
Johnny's Pizza | Grade: A | Score: 97.5
Kumo Sushi Hibachi | Grade: A | Score: 96.5
La Taqueria | Grade: A | Score: 96
McDonald's #28653 | Grade: A | Score: 99
Nil's Cafe Mediterranean Cuisine | Grade: A | Score: 97
Smithfield's Chicken 'N Bar-B-Q Fuquay-Varina | Grade: A | Score: 96.5
Tacos Mexico | Grade: A | Score: 96.5
Terrabella of Fuquay Varina Dining | Grade: A | Score: 98
Willow Creek Exxon | Grade: A | Score: 97.5
Windsor Point Restaurant | Grade: A | Score: 99
Observations and Corrective Actions
ANNAS PIZZERIA | Grade: A | Score: 98.5
138 S Main St, Fuquay-Varina
Inspection Date: 06/30/2026
Observations and Corrective Actions
16 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness; Priority; Dish machine not sanitizing, and chlorine solution at 0ppm. Bucket of solution half full, but when pressing prime knobs no solution is dispensed. Rinse and detergent dispenses when primed. Chlorine sanitizing solutions in mechanical Warewashing machines shall be at correct concentration according to manufactures use. Chlorine shall be 50-200ppm. Sanitizer at three compartment sink at 200-300ppm quaternary solution being used until repairman can service dish machine. Manager called company during inspection.
22 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding; Priority; Sausages in flip top cooler stacked over fill line of container and above 41F. TCS (Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Extra sausage transferred into another container and placed in the bottom of the flip top cooler. All other temperatures throughout facility at 41F or below.
AVIATOR BREWING TAP HOUSE | Grade: A | Score: 94
600 E Broad St, Fuquay-Varina
Inspection Date: 06/29/2026
Observations and Corrective Actions
10 6-301.12 Hand drying provision; Priority Foundation; Handsink near door and three compartment sink does not have paper towel or paper towel dispenser. Each handwash sink shall be provided with paper towels or an air drying device. Provide paper towels for this handsink. Napkins added to sink during inspection.
16 4-501.114(A; Dish machine with three chemicals attached and data plate states minimum chlorine ppm should be 50ppm. Dish machine ran during inspection and checked solution at 0-10ppm. A chlorine solution shall be at 50-200ppm. Bucket of sanitizer solution empty. Bucket changed during inspection and solution primed. Three compartment sink also set up during inspection to ensure facility has sanitizer ready-to use if dish machine is not sanitizing.
22 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding; Priority; Container of ranch sitting on top of flip top cooler from when employee portioned out ranch into cups and moved to walk-in cooler but left large container. Employee stated ranch was taken out about an hour prior to portion. Ranch moved to nearby reach-in freezer to rapid cool. Educated to keep items cold at 41F or below.
33 3-501.15 Cooling Methods; Priority Foundation; Grilled chicken in large container with lid in bottom of make line cooler at 107F. Employee stated chicken was cooked almost 2 hours prior, educated about rapid cooling methods to ensure foods cool from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. Chicken container moved to reach-in cooler during inspection. Cooling shall be accomplished using one or more of the following methods; placing the food into thin shallow portions, in rapid cooling equipment such as walk-in cooler or freezer. Chicken moved during inspection and cooled to 80-90F in 10 minutes.
38 6-501.111; One large bug on floor near fryer oil container. Keep the premises free of insects, rodents, and other pests. Increase pest control frequency.
48 4-501.14 Warewashing Equipment, Cleaning Frequency; Core; Three compartment sink, prep sinks and outside of dish machine soiled with residue buildup and debris. Warewashing machines, the compartments of sinks, drainboards and other receptacles used for washing and rinsing equipment and food shall be cleaned every 24 hours, and at a frequency necessary to prevent recontamination of equipment. Clean these areas more frequently.
49 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils; Core; Deep cleaning needed throughout facility. Gaskets on equipment throughout soiled with black residue buildup. Bottoms of coolers, sides of equipment greasy, shelving throughout inside and prep tables soiled with food debris and greasy residue. Walk-in cooler vents and shelving covered with dust buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
55 6-501.12; Core; Cleaning, Frequency and Restrictions; Floors under equipment and dish machine need to be cleaned. Floors cleaner than previous inspection. Physical facilities, floors walls and ceilings shall be kept clean. No points deducted today.
AVIATOR PIZZERIA BEER SHOP | Grade: A | Score: 96.5
601 E Broad St, Fuquay-Varina
Inspection Date: 06/29/2026
Observations and Corrective Actions
10 6-301.12; Priority Foundation; Paper towel dispenser at handsink near dough mixer and prep area not dispensing paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towels, or approved hand drying device. Employee added paper towels during inspection.
38 6-501.111 Controlling Pests; Drawer cooler that is not being used at grill station had several bugs crawl out when drawer opened. One bug on floor in back of facility. The premises shall be maintained free of insects, rodents and other pests. Increase frequency of pest control company.
41 3-304.14 Wiping Cloths, Use Limitations; Core; One wet wiping cloth on prep table. Wet wiping cloths used for cleaning equipment surfaces shall be held in between uses in sanitizer bucket at correct concentration. Wiping cloth moved during inspection.
48 4-501.14 Warewashing Equipment, Cleaning Frequency; Core; Three compartment sink and dish machine area soiled with residue buildup. Warewashing machines, the compartments of sinks, basins, drainboards and other receptacles used for washing and rinsing equipment and food shall be cleaned at least every 24 hours and at a frequency necessary to prevent recontamination. Clean these areas more frequently.
49 4-601.11(B) and (C); Core; Sides of equipment, reach-in freezer bottom, and shelving throughout walk-in cooler, soiled with food debris and residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
BAGELS 1 | Grade: A | Score: 99
100 Dickens Rd, Fuquay-Varina
Inspection Date: 06/16/2026
Observations and Corrective Actions
10 5-205.11 (A) Sanitizer bucket in handwash sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Moved at time of inspection.
BOJANGLES | Grade: A | Score: 99
1400 N Main St, Fuquay-Varina
Inspection Date: 06/24/2026
Observations and Corrective Actions
41 3-304.14 Wiping Cloths, Use Limitation; One sanitizer bucket with 0-10ppm chlorine solution. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in sanitizer at correct concentration. Bleach solution shall be 50-200ppm. Buckets changed during inspection.
49 4-601.11(B) and (C); Core; Clean food debris on wire shelves in left walk in cooler, especially raw chicken cooler. Ice scoop holder with buildup along the inside of the container. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently. Ice scoop holder cleaned at three compartment sink during inspection.
CALYX LIVING OF FUQUAY DINING | Grade: A | Score: 98.5
1121 E Academy St, Fuquay-Varina
Inspection Date: 06/01/2026
Observations and Corrective Actions
16 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency; Core; Ice machine in memory care serving kitchen soiled with pink residue buildup along inside of bin. Ice shield on main kitchen ice machine has minimal pink residue buildup. Enclosed components of equipment such as ice bins, beverage dispensing nozzles and ice machines shall be cleaned at a frequency necessary to prevent buildup of soils and residues. Clean these ice machines more frequently.
55 6-501.12 Cleaning, Frequency and Restrictions (C); Core; Drain under three compartment sink soiled with food debris and residue buildup. Standing water along the floor in the dish room. Physical facilities, floors walls and ceilings, shall be cleaned as often as necessary to keep clean. Recommend deep cleaning the drain in this area and the floors. All other drains and floors throughout the facility are clean. No points deducted today.
CONNECTIONS CAFE | Grade: A | Score: 100
8000 Purfoy Rd, Fuquay-Varina
Inspection Date: 06/29/2026
Observations and Corrective Actions
No violations observed, keep up the good work!
CULVER’S OF FUQUAY VARINA | Grade: A | Score: 99.5
1860 Cinema Dr, Fuquay-Varina
Inspection Date: 06/08/2026
Observations and Corrective Actions
44 4-901.11; Core; Observed clean inverted metal food containers stacked wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them. Dishes moved and rearranged during inspection.
JERSEY MIKE’S #3021 | Grade: A | Score: 95.5
701 N Main St, Fuquay-Varina
Inspection Date: 06/25/2026
Observations and Corrective Actions
16 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils; Priority Foundation; Several stacks of metal containers on shelf above three compartment sink with sticker and sticker residue left on the containers. Containers stacked on shelf, allowing sticker and residue on the inside, food contact surface, of the stacked container. Food contact surfaces of equipment and utensils shall be clean to sight and touch. Items moved to three compartment sink during inspection.
33 3-501.15 Cooling Methods; Two large deep containers of chicken salad and tuna salad in walk-in cooler on lower shelf with lids at 57F. Employee made items today, with ingredients from walk-in cooler. EC recommends using shallow thin portions, and placing on the top shelf where air vents blow air. Foods shall be cooled within time and temperature parameters (135F to 70F in 2 hours, 70F to 41F in 4 hours) using approved cooling methods. Cooling methods include thin, shallow portions, in rapid cooling equipment like reach-in freezer or walk-in cooler, loosely covered or uncovered if protected from overhead contamination. Items still in 4 hour cooling time, and moved during inspection. Cooling sticker provided during inspection. No points deducted this inspection.
39 3-305.11 Food Storage-Preventing Contamination from the Premises; Bag of sugar on the floor behind prep table. Cooked bacon in hot holding unit directly next to front handsink without splash guard or barrier. Food shall be protected from contamination by storing in a clean, dry location where it is not exposed to splash, or other contamination and at least 6 inches above the floor. Items moved during inspection.
47 4-501.11; Core; Bread unit dripping water on floor. Lower door of glass cooler not sealing properly leaving large gap. Walk-in cooler door peeling from main door, this could cause issues with keeping cold or allow pests. Equipment shall be kept in good repair. Repair these items.
48 4-501.14; Prep sinks and three compartment sinks soiled with debris and residue buildup. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Clean all sinks before next use.
49 4-601.11(B) and (C); Core; Cleaning needed of wire shelves and vents in walk in cooler, sides and handles of equipment soiled with residue buildup. Outside of sugar and cornmeal containers soiled with food splatter. Paper wrap holder soiled with food crumbs. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
54 5-501.113 Covering Receptacles; Core; Dumpster door open at beginning of inspection. Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster is very close to back door, recommend moving dumpster further away from building to prevent pests.
55 6-501.12; Core; Floors and walls need cleaning throughout facility, and floors under soda dispenser are soiled. Facilities shall be cleaned as often as necessary to keep them clean. 6-501.11 Some tiling coming up in areas. Rusty ceiling vents in kitchen area. Physical facilities shall be maintained in good repair.
JIMMY JOHN’S #3665 | Grade: A | Score: 98.5
724 N Judd Pky, Fuquay-Varina
Inspection Date: 06/04/2026
Observations and Corrective Actions
2 2-102.12 (A); Core; There was no Certified Food Protection Manager (CFPM) onsite during the inspection. There must always be a CFPM onsite whenever there is food/equipment prep or handling. The CFPM should be certified through an ANSI-certified course and exam. See ANSI website for a list of approved courses and exams. Recommend having multiple people certified to ensure there is always a CFPM available. Reviewed upcoming classes with manager.
44 4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing; Core; A couple of clear containers stacked wet nested on clean dish rack. Cleaned equipment shall be stored in a manner to allow for air drying. Dishes moved during inspection.
49 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils; Core; Walk-in cooler floor, vents and some shelving with dust and food debris buildup. Gasket on walk-in freezer soiled with black residue. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food debris and other residues. Clean these areas more frequently. Employee began cleaning walk-in cooler shelving during inspection.
JOHNNY’S PIZZA | Grade: A | Score: 97.5
722 N Judd Pkwy NE, Fuquay-Varina
Inspection Date: 06/04/2026
Observations and Corrective Actions
6 2-401.11 (A); Several employee drinks including coffees without closed lids on prep tables and counters throughout facility. 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. Employee drinks moved to lower shelf with other employee items.
28 7-102.11; Priority Foundation; Unlabeled sprayer of sanitizer stored on prep table bottom facing TPHC pizzas. 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 and stored in a place to prevent contamination. Labeled at time of inspection and moved to other chemical storage area.
44 4-901.11; Core; Observed multiple clean inverted food containers stacked wet on shelves. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them. Dishes rearranged during inspection.
49 4-601.11(B) and (C); Core; Vents need cleaning in walk in cooler and shelves at 3 compartment sink area need cleaning. Nonfood contact services shall be kept clean and free of dust, dirt, food debris and other residues. Clean these areas more frequently
KUMO SUSHI HIBACHI | Grade: A | Score: 96.5
2916 N Main St, Suite 112, Fuquay-Varina
Inspection Date: 06/04/2026
Observations and Corrective Actions
41 3-304.14; Core; Sanitizer concentration too low in sanitizer bucket in front service area, measured at 0ppm bleach sanitizer. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (bleach solution shall be 50-200ppm). CDI- Sanitizer remade during inspection.
48 4-501.14;Core; Warewashing Equipment, Cleaning Frequency; Prep sinks and dish machine area soiled with food residue. Warewashing equipment, the compartments of sinks, drainboards and other areas shall be clean at least every 24 hours and at a frequency necessary to prevent recontamination of equipment. Clean these areas more frequently.
49 4-601.11(B) and (C); Core; Thourough Cleaning needed of equipment interiors and exteriors, grill, fryer, dry goods containers (flour etc.) and cooler gaskets. Shelving in coolers, shelving in front sushi area and prep tables and storage areas with food debris. Non-food contact services shall be kept free of a buildup of food residue, dust dirt, and other debris. Clean these areas more frequently.
55 6-501.12; Core; Cleaning of floors and walls needed. Walls in back of facility near three compartment sink and dish machine heavily soiled. Drains and floors under equipment have food debris and residue buildup. Physical facilities shall be cleaned as often as necessary to keep them clean.
LA TAQUERIA | Grade: A | Score: 96
973 E Broad St, Fuquay-Varina
Inspection Date: 06/25/2026
Observations and Corrective Actions
2 2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. Upcoming classes reviewed with manager during inspection.
37 3-302.12 Food Storage Containers Identified with Common Name of Food; Core; Beef and chicken seasoning in shakers on cook line without labeling. Large container of bullion powder without label. Food ingredients removed from original packaging shall be marked with the common name to identify. Containers marked during inspection.
39 3-305.11; Core; Recently washed cilantro bunches hanging on splash guard of vegetable prep sink next to back handsink. Large bag of onions on shelf below this handsink. Large bag of carrots on the floor in this area under the handsink. Store food in a clean, dry location, not exposed to contamination. These food items may be contaminated if an employee washing hands at this handsink. Recommend moving these items to protect from contamination. Reviewed back space and suggested another shelf to store these items away from the handsink and off the floor. Carrots moved off the floor during inspection. Full points taken for repeat violation.
MCDONALD’S #28653 | Grade: A | Score: 99
1409 N Main St, Fuquay-Varina
Inspection Date: 06/22/2026
Observations and Corrective Actions
49 4-601.11(B) and (C); Core; Some cleaning of interior coolers/freezers and drink coolers near drive thru needed. Non-food contact surfaces shall be kept free of a buildup o dust, dirt, food debris and other residues. Clean these areas more frequently.
56 6-202.11; Core; No cover on ceiling light near back where dry storage and single-service items are located. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles. Replace this light cover.
NIL’S CAFE MEDITERRANEAN CUISINE | Grade: A | Score: 97
513 E Broad St, Fuquay-Varina
Inspection Date: 06/18/2026
Observations and Corrective Actions
15 3-302.11; Raw eggs stored over ready to eat chicken salad and cooked beef in walk-in cooler. In all coolers, raw foods shall be stored below ready-to eat items to protect from cross contamination. Eggs moved to another shelf below ready-to-eat items.
20 3-501.14 Cooling; Priority; Shredded beef in large deep metal container at 53F in the middle with yesterday date marking. Employee stated beef was cooked night previous. TCS (Time/Temperature Controlled for Safety) foods shall be cooled from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. Food was 53F from over 6 hours prior. Beef voluntarily discarded during inspection. Cooling methods and time reviewed during inspection and cooling sticker provided.
33 3-501.15 Cooling Methods; Shredded beef in large deep metal container with lid on cooked night previous at 54F. Foods shall be cooled by using one or more of the following methods; placing in shallow pans in thin portions, using rapid cooling equipment such as freezer, loosely covered or uncovered if protected from overhead contamination, adding ice, stirring in ice bath and using ice wand or other effective methods. Beef voluntarily discarded during inspection. Couscous cooked and being cooled during inspection and split into two smaller thin containers and placed into walk-in cooler, prior to inspection. EC recommended to move to walk-in freezer and leave uncovered, set timer for 20 minutes and stir food and check and return every 20 minutes until closer to 41F and can then be moved into walk-in cooler. EC recommended to place all cooled food into shallow thin portions and use top shelf of freezer to rapid cool.
SMITHFIELD’S CHICKEN ‘N BAR-B-Q FUQUAY-VARINA | Grade: A | Score: 96.5
1440 E Boad St, Fuquay-Varina
Inspection Date: 06/26/2026
Observations and Corrective Actions
20 3-501.14 Cooling; Pulled chicken in large deep container from night previous at 42-45F. Cooked TCS(Time/Temperature Controlled for Safety) foods shall be cooled from 135F to 70F in 2 hours and from 70F to 41F within 4 hours or less. Chicken was pulled night previous and placed into walk-in cooler. Chicken voluntarily discarded during inspection.
22 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding; Priority; Coleslaw and potato salad in make line cooler above 41F. Manager stated items were pulled from walk-in cooler and placed into new containers for serving, and into the reach-in cooler. Door for reach-in frequently opened during visit. Educated to not keep items on counter after transferring into another container and keep extra backups in the walk-in cooler, and not the reach-in cooler that is frequently opened. Items moved from reach-in to the walk-in cooler and front items swapped for product from walk-in cooler. All other cold holding items at 41F or below.
49 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils; Core; Thorough cleaning needed throughout facility. Sides of equipment, make line equipment, shelves under prep areas and shelving and floors in reach-in coolers and walk-in cooler with greasy residue and food debris. Cookers in back of facility with food debris along the legs and outsides of equipment. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
55 6-501.11; Core; Multiple cabinets have missing laminate and bad hinges. Physical facilities shall be maintained in good repair. 6-501.12; Core; Cleaning needed on walls and floors throughout facility, walls and floors with greasy residue and food buildup. Physical facilities shall be cleaned as often as necessary to keep them clean.
TACOS MEXICO | Grade: A | Score: 96.5
1430 N Main St, Fuquay-Varina
Inspection Date: 06/17/2026
Observations and Corrective Actions
2 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Upcoming ServSafe classes reviewed with employee during inspection, not limited to Sevsafe other ANSI approved certifications can be obtained. Food protection manager must show certification and be onsite when food is being prepared and sold.
10 6-301.12 Hand drying provision; Priority Foundation; Handsink in kitchen next to three compartment sink did not dispense paper towels. Each handwash sink shall be provided with paper towels or an approved air drying device. The soap dispenser at this handsink did not dispense soap. Pump of dish soap located on shelf next to sink used as soap during inspection. Each handsink shall be provided with soap. Napkins added to top of dispenser during inspection, and roll of paper towels provided from front bar area. Ensure soap is readily available from soap dispenser.
15 3-302.11(A)(1) Separation, Packaging & Segregation, Raw animal food and Ready to Eat - Priority; Food shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal foods from ready-to-eat foods during storage and preparation. Plate of portioned raw chicken and raw beef stored on top of ready-to eat foods in make line cooler. Raw foods must be below ready-to-eat. The make line contained salsa and cut bell peppers on the side with the raw foods. Raw foods moved to bottom of make line during inspection.
22 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding; Priority; Large tall container of heavy cream stored on top part of make line cooler at 44F. TCS (Time/Temperature Controlled for safety) foods shall be held cold at 41F or below. Heavy cream is kept at bottom of cooler, but brought to top during busy times when used more frequently. Educated to keep this large container in bottom, where it can maintain 41F or below. Food product above fill lines and double container will not maintain at 41F or below. Heavy cream discarded during inspection.
TERRABELLA OF FUQUAY VARINA DINING | Grade: A | Score: 98
6516 Johnson Pond Rd, Fuquay-Varina
Inspection Date: 06/08/2026
Observations and Corrective Actions
23 3-501.17(B) Ready-to-eat TCS food, date marking; Priority Foundation; Deli ham stored in container with date marking 5/27. Deli meat comes in from Sysco pre-sliced and date marking is added when received, and when opened. Ham did not have opened date. Ensure employees are adding another date that stated when opened to ensure foods are not held more than 7 days. Date added during inspection.
(B) Except as specified in (E-G), commercially prepared READY-TO-EAT TCS FOODs shall be clearly marked, at the time the original container is opened in a facility and if the FOOD is held for more than 24 hours, to indicate the date by which the FOOD shall be used or discarded, not to exceed 7 days and: Pf
(1) The day the original container is opened in the facility shall be counted as Day 1; Pf and
(2) The date marked by the facility may not exceed a manufacturer’s use-by date if it is based on FOOD safety. Pf
49 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils; Core; Hot holding cabinet soiled with food debris and residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean the hot box cabinet more frequently. Much improved on previous nonfood-contact surfaces. Manager stated they will coordinate a day to prepare sandwiches and salads for lunch and a pasta for dinner to use the steam well unit and not the hot holding cabinet to allow for a whole day to clean and air dry cabinet.
55 6-501.12 Cleaning, Frequency and Restrictions; Core; Dust buildup on ceiling vents in the kitchen. Physical facilities, floors walls and ceilings, shall be kept clean. Clean these areas more frequently. Much improvement on walls and floor cleaning from previous inspection.
WILLOW CREEK EXXON | Grade: A | Score: 97.5
1133 Old Honeycutt Rd, Fuquay-Varina
Inspection Date: 06/10/2026
Observations and Corrective Actions
2 2-102.12 (A); Core;No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. Information about upcoming classes sent to managers.
22 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding; Priority; Sliced tomatoes in make line cooler stacked over fill line. Tomatoes in unit under fill line at 41F and below, but items above line at 43-44F. Educated about not stacking over fill lines to maintain temperature. TCS (Time/Temperature controlled for safety) foods shall be held cold at 41F or below. Tomatoes over fill line moved into a separate container and placed in the bottom of the cooler during inspection.
47 4-101.11 (A) - (E ) Several small Rubbermaid containers stored on shelf above three compartment sink with red staining. Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Replace small containers with NSF restaurant containers able to withstand repeated washing. Large container from previous inspection has been replaced. No repeat points deducted.
WINDSOR POINT RESTAURANT | Grade: A | Score: 99
1221 Broad St, Fuquay-Varina
Inspection Date: 06/17/2026
Observations and Corrective Actions
47 4-501.11 Good Repair and Proper Adjustment - Equipment; Core; Side of steamer removed for repair but has not been repaired. Walk-in freezer down, and outside unit being used while freezer repaired. Fan cover on walk-in cooler is melted. Equipment shall be in good repair. Repair these items.
49 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils; Core; Minor dust buildup along vent in walk-in cooler, and a few shelves in this cooler. Hot holding cabinet shelving and gasket soiled with food debris. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Keep working on cleaning these areas.
55 6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Several tiles along floor and wall corner near dry storage room are damaged. Repair so surface is easily cleanable.