Fuquay-Varina Restaurant Health Inspections: May 2026

Every Fuquay-Varina restaurant inspected in May earned an A grade, but inspectors still cited temperature-control issues, sanitation concerns, and repeat violations at several locations.

Jun 03, 2026

Fuquay-Varina, NC, Jun. 3, 2026 — Every restaurant inspected in Fuquay-Varina during May received an A grade, but health inspectors still documented a range of issues, including foods held above safe temperatures, sanitizer deficiencies, repeat cleanliness violations, and ice machines with residue buildup. Applebee's and Tios Pizza Empanadas Wings posted the month's lowest scores at 95 and 95.5, while more than a dozen establishments scored 99 or higher. Temperature-control violations appeared at multiple restaurants and were among the most serious findings cited by inspectors. Several establishments were also cited for repeat violations involving equipment maintenance and facility cleanliness. Here's a closer look at what inspectors found during May's restaurant inspections.

[Note: Inspection information and grading can be found below]

Rules Governing the Sanitation of Food Service Establishments (document)
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 Inspection Scores.

Note: Health inspector’s observations and comments are located below the Summary Inspection Scores section.

Inspection Observations and Corrective Actions.

APPLEBEE’S #1125

1480 n main st, fuquay-varina nc 27526
Inspection Date: 5/27/2026
Final Score/Grade: 95 A

Violations

Proper cold holding temperatures - ;3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): Two large pans of cooked pasta were holding uncovered at 47F and 46F. Reach-In cooler appears to be struggling to hold temperature during busy rushes where it is frequently opened. CDI: Pastas moved to walk-in cooler to rapidly return to temperature. EC Wall suggests contacting repair company to assess this unit to ensure it is able to compensate for frequent use or have unit replaced completely.

Corrected During Inspection: Yes
Repeat Violation: Yes
Points Taken: 1.50

Food properly labeled: original container - 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Cooking oil stored inside unlabeled spray bottles. CDI: PIC added labels during inspection. Please ensure all spray bottles containing substances that could be confused with chemical cleaners are labeled.

Corrected During Inspection: Yes
Repeat Violation: No
Points Taken: 0

Insects & rodents not present; no unauthorized animals - 6-501.111 Keep the premises free of insects, rodents, and other pests. Flies observed in back portion of kitchen area near dish machine and prep sinks.

Corrected During Inspection: No
Repeat Violation: No
Points Taken: 1

Utensils, equipment & linens: properly stored, dried & handled - 4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Several clean and ready to use stacks of places stored with the food-contact surface exposed and unprotected. CDI: Discussed inverting plates on make line and/or using a barrier plate on the top to protect the food-contact surface underneath.

Corrected During Inspection: Yes
Repeat Violation: No
Points Taken: 0

Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used - 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. White cutting boards on flip-top units observed with dark staining and deep scratches that prevent thorough cleaning and sanitizing. Please have cutting boards replaced or resurfaced.

Corrected During Inspection: No
Repeat Violation: No
Points Taken: 0.50

Non-food contact surfaces clean - 4-601.11 (B) and (C) Sides of equipment, shelving in reach-in coolers and freezers with food debris and residue buildup. Flip top cooler lids and gaskets with food splatter and residue buildup. Build-up observed on hood ventilation system. Handwashing sink basins soiled. Non-food contact surfaces shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently. Full points taken for repeat violation.

Corrected During Inspection: No
Repeat Violation: Yes
Points Taken: 1

Physical facilities installed, maintained & clean - 6-501.12 Cleaning, Frequency and Restrictions; Core; Floors under equipment, walls behind equipment and sinks, and ceiling tiles near dish area soiled with residue and dust accumulation. Floor drains under flip-top units with black build-up inside. Physical facilities including floors walls and ceilings shall be kept clean. Full points taken due to repeat violation.

Corrected During Inspection: No
Repeat Violation: Yes
Points Taken: 1

BISCUITVILLE # 169

605 stellata dr, fuquay-varina nc 27526-1946
Inspection Date: 5/18/2026
Final Score/Grade: 98.50 A

Violations

Handwashing sinks supplied & accessible - 6-301.11 Handwashing Cleanser, Availability; Priority Foundation; Batteries dead in hand soap dispenser at back handsink near ice machine. Soap available in dispenser but cannot be used due to dispenser. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pump soap added to this sink during inspection.

Corrected During Inspection: Yes
Repeat Violation: No
Points Taken: 1

Utensils, equipment & linens: properly stored, dried & handled - 4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing; Core; A couple of metal containers stacked on clean dish rack with water nested in-between the containers. Cleaned equipment shall be stored in a self-draining position that allows air drying. Containers moved during inspection. All other cleaned containers and plastic containers stacked in a manner to air dry.

Corrected During Inspection: Yes
Repeat Violation: No
Points Taken: 0.50

CASA AMIGOS MEXICAN COCINA

112 e vance st, fuquay-varina nc 27526
Inspection Date: 5/6/2026
Final Score/Grade: 99 A

Violations

Food-contact surfaces: cleaned & sanitized - 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed microbial growth on interior of ice machine weir. Ensure employees are removing weir to fully clean and sanitized all faces of weir. CDI by cleaning.

Corrected During Inspection: Yes
Repeat Violation: No
Points Taken: 0

Contamination prevented during food preparation, storage & display - 3-307.11 Miscellaneous Sources of Contamination (C) Observed sour cream bottle stored directly of lettuce in prep unit. CDi by removing the condiment bottle from lettuce.

Corrected During Inspection: Yes
Repeat Violation: No
Points Taken: 1

Washing fruits & vegetables - 3-302.15 Washing Fruits and Vegetables (C) Observed some avocados with stickers on them. Informed avocados are washed but stickers were not removed CDI by rewashing and removing stickers. One cut were discarded.

Corrected During Inspection: Yes
Repeat Violation: No
Points Taken: 0

CELLAR 55

1351 e broad st, fuquay-varina nc 27526
Inspection Date: 5/26/2026
Final Score/Grade: 99.50 A

Violations

In-use utensils: properly stored - 3-304.12 (E); Core; Container of whisks and cup of other utensils stored with handle portion down and food contact surface facing up. In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Invert or cover these utensils.

Corrected During Inspection: No
Repeat Violation: No
Points Taken: 0.50

CHIPOTLE #3024

1385 n main st, suite 120, fuquay-varina nc 27526
Inspection Date: 5/11/2026
Final Score/Grade: 99.50 A

Violations

Non-food contact surfaces clean - 4-601.11(C ) 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. Hood ventilation system over grill line is in need of cleaning. Grease deposits and staining visible on tiling.

Corrected During Inspection: No
Repeat Violation: No
Points Taken: 0.50

CLEVELAND DRAFT HOUSE

1420 e broad st, fuquay-varina nc 27526
Inspection Date: 5/27/2026
Final Score/Grade: 96 A

Violations

Food-contact surfaces: cleaned & sanitized - 4-601.11 (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (Pf) Table mounted can openers with visible food residue on the blade portion and inside inner compartment. CDI: Can openers moved to be cleaned. Note that these can openers require a screw driver to open - consider purchasing ones that have a twist knob for more convient cleaning. 4-602.11 Equipment food-contact surfaces and utensils - Frequency (E) Except when dry cleaning methods are used, surfaces of UTENSILS and EQUIPMENT contacting nonTCS FOOD shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; and (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: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Ice machine inside soiled with black residue buildup near chute where ice is dispensed and pink residue along back wall of ice basin Enclosed components of equipment shall be cleaned at a frequency necessary to prevent buildup of soils or residues. Clean the ice machine more frequently. Discussed setting a cleaning schedule for the ice machine with PIC today. Drink nozzles at soda machines observed with dark residue inside.

Corrected During Inspection: No
Repeat Violation: Yes
Points Taken: 1.50

Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used - 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Several white cutting board surfaces at food prep stations were observed darkly stained with deep scratches that prevent thorough cleaning. Please have these cutting boards replaced or resurfaced. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Several shelving units inside reach-in coolers are beginning to rust.

Corrected During Inspection: No
Repeat Violation: Yes
Points Taken: 0.50

Non-food contact surfaces clean - 4-601.11(B) and (C); Core; Shelving bottoms on make line, gaskets on coolers, sides of make line equipment and space under grill on top of drawer cooler with grease and food residue buildup. Soot and grease accumulation observed on hood ventilation system. Exterior surface of large ice machine with visible growth residue on doors. Walk-in cooler shelving and vents with food debris and dust buildup. Non-food contact surface shall be kept free of a buildup of dirt, dust, food residue and other debris. Clean these areas more frequently. Please have kitchen thoroughly deep cleaned.

Corrected During Inspection: No
Repeat Violation: Yes
Points Taken: 1

Physical facilities installed, maintained & clean - 6-501.12 Several walls with food splatter build-up and ceiling tiles with dust accumulation. Flooring between rows of grill equipment and under ice machine with dark build-up. Physical facilities shall be cleaned as often as necessary to keep them clean. Please have walls and floors throughout facility thoroughly cleaned.

Corrected During Inspection: No
Repeat Violation: Yes
Points Taken: 1

DAN SUSHI HIBACHI

1313 n main st, fuquay-varina nc 27526
Inspection Date: 5/1/2026
Final Score/Grade: 97.50 A

Violations

Toxic substances properly identified stored & used - 7-102.11 Spray bottle degreaser label faded/illegible. 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.

Corrected During Inspection: No
Repeat Violation: No
Points Taken: 1

Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used - 4-501.11; Core; Rusty wire shelving in walk in cooler. Equipment shall be kept in good repair. ;Repeat 4-205.10; Core; Coke cooler used for sauces. Food equipment shall be used in accordance with manufacturers intended use.

Corrected During Inspection: No
Repeat Violation: Yes
Points Taken: 1

Meets ventilation & lighting requirements; designated areas used - 6-305.11 Designation - Dressing Areas and Lockers; Core; Cell phone on prep table in back. Designated areas shall be used for employee items. Cell phone is store phone number, recommend keeping this phone near cash register and away from food items. Phone moved during inspection.

Corrected During Inspection: No
Repeat Violation: No
Points Taken: 0.50

DUKE’S KITCHEN & TAPHOUSE

132 s fuquay ave, fuquay-varina nc 27526
Inspection Date: 5/20/2026
Final Score/Grade: 97 A

Violations

Handwashing sinks supplied & accessible - 6-301.14; Core; 0 points; No handwashing sign present at handsink in server drink area. 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. CDI-Handwashing sign provided to PIC.

Corrected During Inspection: Yes
Repeat Violation: No
Points Taken: 0

Required records available: shellstock tags, parasite destruction - 3-203.12; Priority Foundation; Tag for the container of oyster shellstock in the walk-in cooler was not kept with the shellstock batch (tag had been removed and placed in tag storage container). If shellstock are removed from their original container, the tag from that batch must remain with the shellstock to ensure that they are not comingled with shellstock from another container. Verification Required; Inspector will return on 5/22 to ensure tags are kept with their associated shellstock batches until the last item from the batch is sold. 3-402.12; Priority Foundation; Unable to verify that salmon offered undercooked was either aquacultures & pellet-fed or frozen to a time and temperature required to destroy any parasites. No parasite destruction letter was available and no manufacturer packaging was available to review. If raw or partially cooked fish are served, a written agreement or statement from the supplier must be available stating that the fish are aquacultured and pellet fed to ensure they are not exposed to parasites. Verification Required; Please obtain a letter from the fish supplier stating that the fish are aquacultures and pellet fed OR frozen to required time and temperatures to destroy parasites.

Corrected During Inspection: No
Repeat Violation: No
Points Taken: 1

Proper cold holding temperatures - 3-501.16 (A)(2) and (B); Priority; Roasted tomatoes, pimento cheese, sausage, and sliced meats in the prep cooler on the cook line were measured at 41-45F. TCS foods shall be maintained at 41F or below. Recommend having cooler serviced to ensure proper function. Recommend using metal pans for top section of cooler for best cold temperature transfer to foods. Verification Required; Inspector will return on 5/22 to ensure cooler is holding foods at 41F or below. 3-501.16 (A)(2) and (B); Several containers of fries that were blanched yesterday were held on the prep table to be used for today’s lunch service. The fries were measured at 60F. PIC stated that the fries are held on the counter for lunch service and any fries not sold are placed back in the walk-in cooler. TCS foods shall be held at 41F or below. Fries that are held at room temperature for several hours should never be placed back in the walk-in cooler for later use. Recommend using Time Control for the fries held at room temp for lunch or dinner service (Time as a Public Health Control; TPHC). Under this plan, the fries may be pulled from the walk-in cooler and held on the prep table during busy periods. Fries may be held for a maximum of 4 hours (or 6 hours if the fries are held under 70F, depending on temperature of the kitchen). Written procedures must be held onsite for this process and the fries must be time marked. Any fries that remain unsold after the time limit MUST be discarded and may never be saved for later use. Alternatively, the fries may be held in the walk-in cooler or reach-in cooler at 41F. Sent PIC a procedure form for TPHC. Verification Required; Inspector will return on 5/22 to ensure a proper control system for the fries has been implemented.

Corrected During Inspection: No
Repeat Violation: No
Points Taken: 1.50

Proper cooling methods used; adequate equipment for temperature control - 3-501.15; Priority Foundation; Fries blanched this morning were cooling at room temperature on a speed rack in the kitchen. Fries were measured at 68F at 11:09am and remained at 68F by 11:50am. After blanching, fries may remain on speed rack for a short time but shall be cooled using effective cooling methods such as placing the speed rack in the walk-in cooler, in the freezer, using ice baths, using cold air flow, etc. Verification Required; EHS will return on 5/22 to ensure proper cooling methods have been implemented. 3-501.15; Priority Foundation; Meats that were sliced this morning were stored in deep containers in the walk-in cooler with other containers stacked on top of them. Foods shall be cooled in shallow containers using fast cooling methods. Foods must have access to cold air flow. Cool these meats in shallow pans and do not stack other containers on top of them. Verification Required; EHS will return on 5/22 to ensure proper cooling methods have been implemented.

Corrected During Inspection: No
Repeat Violation: No
Points Taken: 0.50

Food properly labeled: original container - 3-302.12; Core; 0 points; Containers holding food that is removed from original packaging and which is not easily recognizable shall be labeled with the common name of the food. This includes food in bulk container such as flour and food in working container such as oils or spices in small containers or squeeze bottles on the cook line.

Corrected During Inspection: No
Repeat Violation: No
Points Taken: 0

FIREHOUSE SUBS #917

1303 n main st, fuquay-varina nc 27526
Inspection Date: 5/19/2026
Final Score/Grade: 96.50 @ A

Violations

Proper cold holding temperatures - 3-501.16(A)(2) Bags of Ham 51F and Turkey 47F sliced four hours ago have not cooled to 41 degrees F as required. Use your thermometer to check food temperature. Maintain TCS foods in cold holding at 41F or less. -P Today bags of deli meats were spread out directly onto the refrigerator shelves to increase air flow. 3-door refrigerator must be able to cool food quickly to 41F and colder or shall be replaced.

Corrected During Inspection: Yes
Repeat Violation: No
Points Taken: 1.50

Wiping cloths: properly used & stored - 3-304.14(B) Wet Wiping Cloth is stored on the cutting board. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth was removed from the cutting board and put into the sanitizer bucket.

Corrected During Inspection: No
Repeat Violation: No
Points Taken: 0.50

Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used - 4-101.11 (A) - (E ) Food contact surfaces shall be Smooth and easily cleanable, and (E) Resistant to damage. Several plastic containers used for heating meatballs and soups are heavily stained with black rough residual inside. Food contact surfaces shall be smooth, easily cleanable and maintained clean. Several pans with black inside were removed from the shelf today to be assessed, cleaned or discarded.

Corrected During Inspection: No
Repeat Violation: Yes
Points Taken: 0.50

Non-food contact surfaces clean - 4-602.13 Nonfood Contact Surfaces (C) Wall mounted knife holders are not clean. Can opener mount on the table is not clean. Signs on the front counter are soiled with food debris. 3-door refrigerator is soiled and needs cleaning inside. Maintain surfaces clean. Remove knife holders regularly to clean them in the sink.

Corrected During Inspection: No
Repeat Violation: No
Points Taken: 0.50

Physical facilities installed, maintained & clean - 6-501.12 Cleaning, Frequency (C) Ceiling Vents are dusty. Wall above the ware washing sink and behind wall-mounted knife boxes are soiled. Maintain physical facilities clean.

Corrected During Inspection: No
Repeat Violation: No
Points Taken: 0.50

HIBACHI & COMPANY

708 n judd pky, fuquay-varina nc 27526
Inspection Date: 5/11/2026
Final Score/Grade: 97.50 A

Violations

Proper eating, tasting, drinking or tobacco use - 2-401.11 (A) Several employee beverages are stored above refrigerators. Designate a location to store employee cups that is below or separate from where food is handled and stored. 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.

Corrected During Inspection: No
Repeat Violation: No
Points Taken: 0

Time as a Public Health Control; procedures & records - 3-501.19 Time as a Public Health Control (P) (Pf): Time as a Public Health Control being used for three pans of Chicken stored on the shelf above prep top cooler. Labeling is required (as described on the written procedures). Chicken shall be labeled with the time cooking was completed and the time 4 hours later. During today’s inspection, one pan was label with blue painter’s tape and another had the time written directly onto the aluminum foil; to demonstrate options for labeling.

Corrected During Inspection: Yes
Repeat Violation: No
Points Taken: 1.50

Non-food contact surfaces clean - 4-602.13 Nonfood Contact Surfaces (C) General cleaning of surfaces and equipment is needed. Remove the build-up from the walk-in cooler handle.

Corrected During Inspection: No
Repeat Violation: No
Points Taken: 0.50

Physical facilities installed, maintained & clean - 6-501.12 Cleaning, Frequency (C) Floor is not clean. Cleaning of the floor and walls is needed. Maintain physical facilities clean and free of build-up.

Corrected During Inspection: No
Repeat Violation: No
Points Taken: 0.50

HWY 55 BURGERS SHAKES FRIES

3421 n main st, fuquay-varina nc 27526
Inspection Date: 5/27/2026
Final Score/Grade: 96 A

Violations

Certified Food Protection Manager - 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.

Corrected During Inspection: No
Repeat Violation: Yes
Points Taken: 1

Food-contact surfaces: cleaned & sanitized - 4-602.11 Equipment food-contact surfaces and utensils - Frequency; Ice machine soiled with pink and black residue buildup on inside of the bin. Enclosed components of equipment such as ice machines, ice bins and beverage dispensing equipment shall be cleaned at a frequency necessary to prevent buildup of soils or residues. Clean the ice machine more frequently.

Corrected During Inspection: No
Repeat Violation: No
Points Taken: 0

Proper cold holding temperatures - 3-501.16; Priority; Flip top cooler and tall reach-in cooler holding foods above 41F. TCS (Time/Temperature Controlled for Safety) food shall be kept at 41F or below. Moved items into make line cooler during inspection. Reach-in cooler door gets slammed and pops another door open according to manager. Ensure doors remain closed, and TCS foods are at 41F or below.

Corrected During Inspection: Yes
Repeat Violation: Yes
Points Taken: 3

J S NEW YORK PIZZA

500 e broad st, fuquay-varina nc 27526
Inspection Date: 5/4/2026
Final Score/Grade: 99 A

Violations

Approved thawing methods used - 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf TCS foods shall be thawed under refrigeration of 41F or less, or completely submerged under running water or part of cooking process. Moved to cooler.

Corrected During Inspection: Yes
Repeat Violation: No
Points Taken: 0.50

Non-food contact surfaces clean - 4-601.11(B) and (C); Core; Wire shelves above 3 compartment sink are sticky. Non-food contact services shall be clean to sight and touch.

Corrected During Inspection: No
Repeat Violation: No
Points Taken: 0.50

KING WOK

7405 sunset lake rd, fuquay-varina nc 27526
Inspection Date: 5/19/2026
Final Score/Grade: 96.50 A

Violations

Contamination prevented during food preparation, storage & display - 3-305.11; Core; Crispy noodles on shelf in the back near the can wash/mop sink is uncovered, stored with employee clothing. This area is not appropriate for uncovered food. Move crispy noodles to a food area and keep them covered. Today, noodles were moved to the shelving unit above the bins of dry ingredients (sugar). Large plastic bin with cover should be purchased to store the crispy noodles.

Corrected During Inspection: No
Repeat Violation: No
Points Taken: 1

Wiping cloths: properly used & stored - 3-304.14(B) Several wiping cloths / wash cloths are stored in the front area for wiping surfaces. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Add sanitizer buckets.

Corrected During Inspection: No
Repeat Violation: No
Points Taken: 0.50

In-use utensils: properly stored - 3-304.12 (A) Tong Handles are stored across the raw chicken inside the working top refrigerator. In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Today the tongs were cleaned and we discussed storing the tongs on the top of the plastic wrap cover. . . Scoop with handle is needed for scooping the cooked rice. If a bowl is used, it can only be used once and then must be cleaned and sanitized.

Corrected During Inspection: No
Repeat Violation: No
Points Taken: 0.50

Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used - 4-501.12 Cutting Surfaces (C) Rectangular cutting board is in bad condition with black cuts. Circle cutting board has dark areas, black cuts in an upper circle area. Discard cutting board if it cannot be effectively cleaned. Sand, scrub or refinish the circle cutting board to remove the dark area. Replace the cutting boards if the dark cuts cannot be removed. 4-101.18 Nonstick Coatings, Use Limitation (C) Rice Warmer in the front area is in bad condition with cuts and deteriorated non-stick finish. Plastic bowl is used to scoop rice, but harsh cleaning tool is used. Replace the damaged rice warmer insert and use gentle cleaning tool to protect the non-stick finish.

Corrected During Inspection: No
Repeat Violation: No
Points Taken: 0.50

Non-food contact surfaces clean - 4-602.13 Nonfood Contact Surfaces (C) General cleaning needed including moving the microwave and tray stored opposite the hood. Clean the door to the walk-in cooler. Clean the 3-compartment sink.

Corrected During Inspection: No
Repeat Violation: No
Points Taken: 0.50

Physical facilities installed, maintained & clean - 6-501.12 Cleaning, Frequency (C) Light Switches in the kitchen and toilet room are heavily soiled. Clean the walls. Maintain physical facilities clean.

Corrected During Inspection: No
Repeat Violation: No
Points Taken: 0.50

LOS TRES MAGUEYES

401 wake chapel rd, fuquay-varina nc 27526
Inspection Date: 5/4/2026
Final Score/Grade: 96.50 A

Violations

Certified Food Protection Manager - 2-102.12 (A); Core; PIC ServSafe was expired. PIC shall demonstrate knowledge by being a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food. CDI-PIC got signed up for a class during inspection.

Corrected During Inspection: Yes
Repeat Violation: No
Points Taken: 0

Food-contact surfaces: cleaned & sanitized - 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (Priority); There was no measurable chlorine in the sanitizing solution at the 3-compartment sink. Ensure sanitizers are measuring at the correct concentration. Chlorine solutions must measure between 50-200ppm. CDI-Sanitizer solution bucket was changed, and chlorine solution measured 100ppm.

Corrected During Inspection: Yes
Repeat Violation: No
Points Taken: 1.50

Toxic substances properly identified stored & used - 7-102.11; Priority Foundation; Several spray bottles containing cleaners and sanitizers were not labeled. Label working containers of toxic materials such as cleaners and sanitizers. CDI-Bottles were labeled.

Corrected During Inspection: Yes
Repeat Violation: Yes
Points Taken: 2

MARCO’S #8655

1629 n main st, fuquay-varina nc 27526
Inspection Date: 5/14/2026
Final Score/Grade: 98 A

Violations

Time as a Public Health Control; procedures & records - 3-501.19(B)(3); Priority Foundation; Container of pizza sauce sitting on counter without time marking indicating when sauce began TPHC (Time as a Public Health Control). Follow written procedures for foods held using Time as a Public Health Control (TPHC). Food shall be marked to indicate the time when the food is removed from temperature control, or time to discard. Facility has a variance for pizza sauce to remain out for 24 hours. Time removed from cold holding shall be marked on the sauce to ensure sauce is discarded after 24 hours and not saved. Facility opens at 11am and manager stated sauce was removed from cooler once started shift, and sauce was still at 40F. Time labeled during inspection. Ensure sauce is marked when removed or future inspections sauce will be discarded.

Corrected During Inspection: Yes
Repeat Violation: No
Points Taken: 1.50

Non-food contact surfaces clean - 4-601.11(C ); Gasket on walk-in cooler soiled with residue buildup. Shelving on make line and prep tables with flour and food residues. Nonfood-contact surfaces shall be kept free of a buildup of dust, dirt, food residues and other debris. Clean these areas more frequently.

Corrected During Inspection: Yes
Repeat Violation: No
Points Taken: 0.50

NEW RAINBOW CHINESE RESTAURANT

3427 n main st, fuquay-varina nc 27526
Inspection Date: 5/8/2026
Final Score/Grade: 97 @ A

Violations

Food separated & protected - 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (Priority); Raw chicken was stored above raw beef in the walk in cooler. Raw shell eggs were stored above ready to eat sauces. Raw shell egg was stored in a container with green onions. Store raw animal foods so they can’t drip into ready to eat foods. Store raw meats according to final cook temperatures. CDI-Foods were rearranged. Facility has a storage chart, which was reviewed with PIC. EC sent a link to a storage chart in Mandarin to PIC email.

Corrected During Inspection: Yes
Repeat Violation: No
Points Taken: 1.50

Proper date marking & disposition - 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food, Date Marking (Priority Foundation); Egg rolls, fried chicken, wontons, and pork were cooked yesterday morning, and were not marked with the preparation date. Refrigerated, ready to eat, TCS foods held for more than 24 hours must be marked with the day they were cooked. CDI-Foods were allowed to be marked. Educational materials on date marking in Mandarin were sent to PIC email.

Corrected During Inspection: Yes
Repeat Violation: No
Points Taken: 1.50

SHEETZ #365

1655 n main st, fuquay-varina nc 27526
Inspection Date: 5/27/2026
Final Score/Grade: 99.50 A

Violations

Non-food contact surfaces clean - 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils; Core; Green rack in back next to three compartment sink with sticky residue and minor grease buildup. Nonfood-contact surfaces of equipment shall be kept free of dust, dirt, food residue and other debris. Clean this rack more frequently. Areas from previous inspection much improved. Manager began cleaning this rack during inspection

Corrected During Inspection: Yes
Repeat Violation: Yes
Points Taken: 0.50

STARBUCKS #14381

1380 n main st, fuquay-varina nc 27526
Inspection Date: 5/28/2026
Final Score/Grade: 99.50 A

Violations

Utensils, equipment & linens: properly stored, dried & handled - 4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing; Core; Shelf of clean dishes stored next to handsink without barrier preventing splatter from handsink. EC recommends adding plastic barrier or side to this shelf to protect clean dishes from contamination.

Corrected During Inspection: No
Repeat Violation: No
Points Taken: 0.50

TAQUERIA LA COSTENA

101 dickens rd, fuquay-varina nc 27526
Inspection Date: 5/27/2026
Final Score/Grade: 97 A

Violations

Proper date marking & disposition - 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) Pork in walk in cooler has passed the 7 day time mark. Food that was properly date marked but had exceeded the time/temperature limit. Foods that are maintained at 41F or below may be held no more than 7 days. Foods were voluntarily discarded during inspection.

Corrected During Inspection: Yes
Repeat Violation: No
Points Taken: 1.50

Approved thawing methods used - 3-501.13 ; Pf; Tripe thawing in water in sink. Thawing shall be accomplished under refrigerator or completely submerged under cold running water at a water temperature of 70 F or below.

Corrected During Inspection: No
Repeat Violation: No
Points Taken: 0.50

Non-food contact surfaces clean - 4-601.11 (B) and (C) Food debris on walk in cooler wire shelves. Non-food contact services shall be clean to sight and touch.

Corrected During Inspection: No
Repeat Violation: Yes
Points Taken: 1

THE GYRO SPOT

1005 e broad st, fuquay-varina nc 27526
Inspection Date: 5/12/2026
Final Score/Grade: 99.50 A

Violations

Physical facilities installed, maintained & clean - 6-501.12 Cleaning, Frequency and Restrictions; Core; Minor grease accumulation along wall and floor under equipment on cook line. Minor dust accumulation along hood outside. Physical facilities shall be cleaned at a frequency necessary to keep clean. Clean this area more frequently.

Corrected During Inspection: No
Repeat Violation: No
Points Taken: 0.50

THE HOPE CENTER KITCHEN

400 w ransom st, fuquay-varina nc 27526
Inspection Date: 5/28/2026
Final Score/Grade: 99.50 A

Violations

Warewashing facilities: installed, maintained & used; test strips - 4-302.14;Priority Foundation; No sanitizer test strips available at time of inspection. Provide a test kit that accurately measures sanitizer concentrations. Facility uses bleach solution in three compartment sink, ensure chlorine test strips are readily available to mix sanitizer at correct concentration. Chlorine shall be 50-200ppm. No solution in sink at time of inspection, bleach in locked storage room. Please send photo of test strips once obtained.

Corrected During Inspection: No
Repeat Violation: No
Points Taken: 0.50

THE LIBRARY STEAKHOUSE

133 s fuquay ave, fuquay-varina nc 27526
Inspection Date: 5/8/2026
Final Score/Grade: 98.50 A

Violations

Food-contact surfaces: cleaned & sanitized - 4-501.114; Priority; There was no measurable sanitizer in the dish washer. Maintain sanitizer at correct concentrations when being used to sanitize. CDI-Sanitizer bucket was changed, and chlorine solution measured 200 ppm.

Corrected During Inspection: Yes
Repeat Violation: No
Points Taken: 1.50

TIOS PIZZA EMPANADAS WINGS

2916 n main st, ste 100, fuquay-varina nc 27526
Inspection Date: 5/27/2026
Final Score/Grade: 95.50 A

Violations

Contamination prevented during food preparation, storage & display - 3-305.11 Food Storage - Preventing Contamination from the Premises; Core; Large accumulation of ice buildup in reach-in freezer on top shelf and ice on some food on this shelf. Food shall be protected from contamination by storing in a clean, dry location. Defrost line is clogged according to manager, and freezer needs to be emptied and cleaned. EC recommended to remove food from the top shelf and place a container to catch the drip until freezer can be serviced or repaired.

Corrected During Inspection: No
Repeat Violation: No
Points Taken: 1

Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used - 4-205.10; Core; Cuisinart blender/processor in prep room and labeled as household use only. Plug in household fryer on prep table near front pizza station. 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. Take these items home or discard. 4-501.12 Cutting Surfaces; Core; Cutting board where sandwich bread is located is heavily scratched and scored with black residue inside some of the cuts. Several cutting boards in clean dish area with heavy scratches. Cutting surfaces subject to scratching and scoring shall be resurfaces or replaced if they can no longer effectively be cleaned and sanitized. Manager has cutting board planer to resurface boards, just not completed yet.

Corrected During Inspection: No
Repeat Violation: No
Points Taken: 0.50

Warewashing facilities: installed, maintained & used; test strips - 4-501.14 Warewashing Equipment, Cleaning Frequency; Drainboards and outside of three compartment sink soiled with black residue buildup and food debris along the front. Warewashing equipment such as sink basins, drainboards and other receptacles for washing and rinsing equipment and utensils shall be cleaned at a frequency necessary to prevent recontamination of equipment, and at least every 24 hours. Thoroughly clean three compartment sink before next use, and more frequently. Basins look much improved from previous inspection, ensure other areas of the sink are also being cleaned.

Corrected During Inspection: No
Repeat Violation: Yes
Points Taken: 0.50

Non-food contact surfaces clean - 4-601.11(B) and (C); Core; Cleaning needed of walk in cooler wire shelves, kitchen shelving and interior of coolers, these areas have heavy buildup of food debris. Walk-in cooler vents soiled with black residue buildup. Sides of equipment, and fryer soiled food residue buildup. Non-food contact services shall be kept free of a buildup of dust, dirt, food residue and other debris, clean these areas more frequently. Fryer is not currently working, deep clean fryer during this time.

Corrected During Inspection: No
Repeat Violation: Yes
Points Taken: 1

Physical facilities installed, maintained & clean - 6-501.12 Walls and floors throughout facility with food debris, residue buildup and dust buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.

Corrected During Inspection: No
Repeat Violation: Yes
Points Taken: 1

Meets ventilation & lighting requirements; designated areas used - 4-301.14; Fryer under hood not currently working and is waiting on repairman to replace part. Facility is temporarily using household plug in fryer on the prep table near pizza making station, not under the hood. Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Educated about using fryers that are approved for restaurant use and use under hood to contain grease and so Ansul system will release if fire occurs.

Corrected During Inspection: No
Repeat Violation: No
Points Taken: 0.50

TRIPLE BARREL TAVERN

2221 n grassland dr, fuquay-varina nc 27526
Inspection Date: 5/27/2026
Final Score/Grade: 98.50 A

Violations

Single-use & single-service articles: properly stored & used - 4-903.11(A)(C) Open case of plastic portion cups stored on floor. 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.

Corrected During Inspection: No
Repeat Violation: No
Points Taken: 0.50

Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used - 4-501.11 Rusty shelving over 3 compartment sink. Equipment shall be maintained in good repair and proper adjustment.

Corrected During Inspection: No
Repeat Violation: Yes
Points Taken: 1

TROPICAL SMOOTHIE

1051 e broad st, fuquay-varina nc 27526-1799
Inspection Date: 5/12/2026
Final Score/Grade: 98.50 A

Violations

Food-contact surfaces: cleaned & sanitized - 4-601.11(A);Priority Foundation; Ice scoop in blue holder on wall next to ice machine with black residue in holder and in standing water in holder. Orange smoothie blender lids stored on make line with black residue buildup along lids. Equipment food contact surfaces and utensils shall be clean to sight and touch. Items moved to three compartment sink during inspection. Recommend replacing orange lids with new if unable to remove black residue buildup.

Corrected During Inspection: Yes
Repeat Violation: No
Points Taken: 1.50

ZEERA INDIAN RESTAURANT

1311 e broad st, fuquay-varina nc 27526
Inspection Date: 5/1/2026
Final Score/Grade: 99.50 A

Violations

Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used - 4-501.11; Core; Some shelves in walk in coolers are rusting and paint peeling. Gasket on tall reach in cooler is torn. Flour container in dry goods area has a cracked lid and is taped. Equipment shall be kept in good repair.

Corrected During Inspection: No
Repeat Violation: No
Points Taken: 0.50

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