Holly Springs (NC), Apex & Fuquay-Varina Restaurant Health Inspections: May 2026

From a perfect 100 in Holly Springs to two B grades in Apex, May restaurant inspections revealed temperature violations, sanitation concerns, and repeat deficiencies.

Jun 03, 2026

Holly Springs, NC, Jun. 3, 2026 — Nearly every restaurant inspected in Holly Springs, Fuquay-Varina, and Apex during May earned an A grade, but two Apex restaurants received B grades, and several establishments were cited for food temperature violations that can increase the risk of foodborne illness.

Apex's Bawarchi Grill Spirits posted the lowest score of the month at 87.5, followed by Mamacita Apex at 89, while Harris Teeter Starbucks in Holly Springs earned a perfect 100. Temperature-control violations were the most common issue identified by inspectors, appearing at restaurants in all three communities. Inspectors also cited repeat violations involving cleanliness, equipment maintenance, food storage practices, and sanitizing procedures. Several establishments corrected issues during the inspection, while others will remain under scrutiny during future visits.

Despite the findings, the vast majority of restaurants scored in the upper 90s. Holly Springs posted the strongest overall results, with all inspected establishments scoring 97.5 or higher. Fuquay-Varina's lowest scores were Applebee's at 95 and Tios Pizza Empanadas Wings at 95.5.

The information below, taken from health inspection reports, provides a detailed snapshot of restaurant performance across Southwest Wake County and highlights the issues inspectors most often encounter.

HOLLY SPRINGS

Note: Detailed comments from restaurant health inspections for Holly Springs are available below.

APEX

Note: Detailed comments from restaurant health inspections for Apex are available below.

FUQUAY-VARINA

Note: Due to the large number of restaurant inspections performed in Fuquay-Varina, detailed comments from the inspections can be accessed by clicking here.

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.

HOLLY SPRINGS

ARITA RAMEN AND SUSHI

101 Oakview Commons Dr, Suite 108, Holly Springs NC 27540
Inspection Date: 5/5/2026
Final Score/Grade: 98.50 A

Violations

Proper cold holding temperatures - 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pork in plastic container on top of steel containers in make line is above 41F. Keep items from being stacked on make line container as they will not stay cold. Move to reach in cooler below.

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

CHEN’S GARDEN

523 N Main St, Holly Springs NC 27540
Inspection Date: 5/28/2026
Final Score/Grade: 98 A

Violations

Toxic substances properly identified stored & used - 7-102.11 Common Name - Working Containers (Pf) Bottle of degreaser was not properly labeled. Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the material. Labeled during Inspection.

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

Non-food contact surfaces clean - 4-602.13 Shelving in walk in cooler has food/soil build-up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.

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

DEVILS RIDGE GOLF CLUB

5107 Linksland Dr, Holly Springs NC 27540
Inspection Date: 5/29/2026
Final Score/Grade: 99 A

Violations

Approved thawing methods used - 3-501.13 (Pf) Salmon thawing in sealed reduced oxygen packaging that states on the package open prior to thawing. Packages slit for thawing process.

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

Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used - 4-501.11 Wire shelf in walk in cooler, left side is rusting. Equipment shall be kept in good repair. Replace.

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

DICED SALADS AND WRAPS

312 N Main St, Holly Springs NC 27540
Inspection Date: 5/28/2026
Final Score/Grade: 98.50 A

Violations

Food-contact surfaces: cleaned & sanitized - 4-501.114(A) Priority, Chlorine sanitizer concentration in dishwasher was less than 50 ppm. The approved concentration shall be 50-200 ppm. Service call put in, washer will be used for washing and wares placed in 3 compartment sink for sanitizing.

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

HARRIS TEETER #311 STARBUCKS

324 Village Walk, Holly Springs NC 27540
Inspection Date: 5/5/2026
Final Score/Grade: 100 A

Violations

No violations.

MI CANCUN

324 Grand Hill Pl, Holly Springs NC 27540
Inspection Date: 5/11/2026
Final Score/Grade: 97.50 A

Violations

Proper cold holding temperatures - 3-501.16 (A) (2) and (B) Priority- Cold TCS (Time / Temperature Control for Safety) food shall be kept at 41F or below. Tomato cut above 41F stored above cool line in make line. CDI Moved below to reach in cooler.

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

Utensils, equipment & linens: properly stored, dried & handled - 4-901.11 Observed a few clean inverted food containers stacked wet in dishwash area. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them. No points taken.

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

Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used - 4-501.11 Drying wire shelf rusting in dishwash area. Equipment shall be kept in good repair.

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

APEX

AJ’S FOOD MART

6204 Ten Ten Rd, Apex NC 27502
Inspection Date: 5/4/2026
Final Score/Grade: 98.50 A

Violations

Proper hot holding temperatures - 3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food, Hot and Cold Holding (Priority); Gravy was holding 129-131F in the steam table. Hold TCS foods hot at 135F or above. CDI-Gravy was reheated to 175F. More water was added to the steam table.

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

AQUA VITAE

2701 Lawnview Ln, Suite 108, Apex NC 27523
Inspection Date: 5/21/2026
Final Score/Grade: 98.50 A

Violations

Proper date marking & disposition - 3-501.17; Priority Foundation; Mozzarella balls opened from a commercial container were not labeled after opening 2 days ago. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- date known and affixed. 3-501.18; Priority; Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. CDI- date known and affixed.

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

Insects & rodents not present; no unauthorized animals - 6-501.111; Core; A fly was hovering around the fliptop cooler. Keep the premises free of insects, rodents, and other pests by utilizing approved methods of pest control. Keep doors closed to prevent pest entry. No point taken today

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

BAWARCHI GRILL SPIRITS

800 W Williams St, Apex NC 27502
Inspection Date: 5/7/2026
Final Score/Grade: 87.50 @ B

Violations

PIC Present, demonstrates knowledge, & performs duties - 2-103.11 Person in Charge Several staff members observed washing hands improperly. EHS educated PIC and staff on hand washing procedures. The person in charge shall ensure that employees are effectively cleaning their hands by routinely monitoring employee handwashing.***CORRECTED DURING INSPECTION (CDI)***

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

Hands clean & properly washed - 2-301.12 Cleaning Procedure (P) Food employee observed not using soap when washing hands. Second food employee observed washing hands with gloves still on. PIC observed contaminating hands by blowing into gloves before putting them on. Food employee shall apply an amount of cleaning compound recommended by the cleaning compound manufacturer. Food employees shall keep arms and hands clean. EHS redirected food employee a sink equipped with hand soap to properly wash hands, and redirected food employee to remove gloves before hand washing. ***CDI***

Corrected During Inspection: No
Repeat Violation: No
Points Taken: 2

Handwashing sinks supplied & accessible - 6-301.11 Handwashing Cleanser, Availability (Pf) Hand sink in food prep area was not equipped with a hand washing cleanser. Provide soap for handwashing at each handsink. PIC equipped dispenser with hand soap. ***(CDI)*** 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Hand washing sink in the wait staff area is used for storage of miscellaneous items and the hand sink has been disconnected from the plumbing source. (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. The PIC has been informed to have the hand washing sink reconnected to the plumbing source. EHS will verify within 10 days.

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

Proper reheating procedures for hot holding - 3-403.11 Reheating for Hot Holding (P) Rice reheated in microwave to 136 and placed in rice cooker for hot hoding. TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service.

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

Food additives: approved & properly used - GENERAL COMMENT: 3-302.14 Protection from Unapproved Additives (P) Preema branded green food coloring powder has questionable labeling. Mustard oil is being used to marinate chicken. This oil is a body oil for external use only. Food shall be protected from unsafe food additives. PIC advised to discontinue use until product can be reviewed by departmental standards coordinator. EHS deferred to department for verification of food additive status. Mustard was removed from the kitchen***CDI***

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

Proper cooling methods used; adequate equipment for temperature control - 3-501.15 Cooling Methods (Pf) Large pans of cubed chicken found cooling at 114-119F on prep counter. EHS had PIC and food employee place pans of chicken in the walk in freezer for rapid cooling. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. ***CDI*** .

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

Contamination prevented during food preparation, storage & display - 3-303.12 Storage or Display of Food in Contact with Water or Ice (C) Observed peeled, boiled eggs stored in a container of standing water in the reach-in unit. Except for raw vegetables such as carrots, celery and cut potato, do not store TCS foods in water. PIC drained water.***CDI***REPEAT VIOLATION***

Corrected During Inspection: No
Repeat Violation: Yes
Points Taken: 2

In-use utensils: properly stored - 3-304.12 In-Use Utensils, Between-Use Storage (C) Flour scoop handle observed laying in flour inside the bin. During pauses in food prep, keep handles up and out of the dry goods inside containers. Scoop handle removed from flour.

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

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 metal food containers were stacked wet on the clean equipment shelf. After cleaning and sanitizing, store this equipment in a self-draining position that allows air drying. Pans were separated for drying.

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 Good Repair and Proper Adjustment - Equipment (C) The coating on shelving throughout kitchen is peeling and showing rust. Several light bulbs in ceiling light fixtures throughout kitchen are blown. The microwave door handle is held in place with black tape. The temperature gauges on the dish washing machine are not working. Equipment shall be kept in good repair. PIC informed of equipment disprepair ***REPEAT VIOLATION***

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

Warewashing facilities: installed, maintained & used; test strips - 4-302.13 Temperature Measuring Devices, Manual Warewashing (Pf) The dish machine was not equipped with an irreversible temperature measuring device. (B) In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. EHS informed PIC to obtain irreversible temperature measuring device for dish machine.***REPEAT VIOLATION***

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

Non-food contact surfaces clean - 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) 4-602.13 Nonfood Contact Surfaces (C) The outer surfaces of the all cooking equipment (grills and fryers) and all refrigeration equipment to include sides, top, bottom, front facings, prep lids, gaskets, and interior surfaces shall be detail cleaned due to food debris, splatter, and grime build up. Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency and develop a detail cleaning schedule. ***REPEAT VIOLATION***

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

Plumbing installed; proper backflow devices - 5-205.15 System Maintained in Good Repair Drain pipes are mounted using shoe string type ties. Plumbing shall be maintained in good repair. PIC advised to mount drain pipes with secure easily cleanable mounts.

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

Physical facilities installed, maintained & clean - 6-501.12 Cleaning, Frequency and Restrictions (C) The vent hood above stove has grease accumulation. The walls and ceilings throughout the kitchen have splatter and dust build up. Floors have food debris build up along cookline. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency of hood system, floors, walls, and ceilings.

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

COOK OUT APEX #328

1001 E Williams St, Apex NC 27502
Inspection Date: 5/14/2026
Final Score/Grade: 99 A

Violations

Handwashing sinks supplied & accessible - 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Front hand washing sink near order taking and drive thru area had ice dumped in it. A handwashing sink may not be used for purposes other than handwashing. PIC advised to remind staff to dump ice, drinks, and food in designated sinks/catch bins or trash bins. PIC cleaned sink. ***CORRECTED DURING INSPECTION (CDI)***

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

Insects & rodents not present; no unauthorized animals - 6-501.111 Controlling Pests (Pf) Several flies observed throughout the kitchen. Keep the premises free of insects, rodents, and other pests. PIC educated on ways to maintain establishment free of flies. ***WILL VERIFY WITHIN 10 DAYS***

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

DOHERTY’S IRISH PUB

3149 McChesney Hill Loop, Apex NC 27539
Inspection Date: 5/26/2026
Final Score/Grade: 96.50 A

Violations

Proper cooling time & temperatures - 3-501.14 Cooling - Shepherds Pie 111F, Gravy 122F, Stuffing 92F, Beef glaze 86F, all stored at room temperature to cool for approximately 3 hours. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 135F to 70F; P and (2) Within a total of 6 hours from 135F to 41F or less. P Use your thermometer to monitor food temperature and record the time cooling starts on the date marking sticker. Develop cooling logs to keep track of cooling temperature over time. Today the entire speed rack of cooked foods was moved to the walk-in Freezer to cool.

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

Proper date marking & disposition - 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) Brisket is date marked to be on day 11. Grits are date marked to be on day 9. Discard food appropriately and do not keep refrigerated ready-to-eat food more than 7 days (counting the day of preparation of day one). Brisket and Grits were discarded today.

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

Proper cooling methods used; adequate equipment for temperature control - 3-501.15 Cooling Methods (Pf) Food is not cooling fast enough. Shepherds Pie 111F, Gravy 122F, Stuffing 92F, Beef glaze 86F, have been on a speed rack at room temperature for approximately 3 hours and have not reached 70 degrees F. The metal pans, shallow quantities, speed rack with items spaced for air flow are excellent. Speed rack needs to be moved into the freezer or walk-in cooler approximately one hour -or- one and a half hours after cooking completion to assure food is not between 135F and 70F for more than 2 hours. Use your thermometer to verify cooling methods are effective to lower food temperature from 135F to 70F in 2 hours or less. Today the entire speed rack was moved into the freezer.

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

FIREHOUSE SUBS

1047 Beaver Creek Commons Dr, Apex NC 27502
Inspection Date: 5/11/2026
Final Score/Grade: 97.50 A

Violations

Proper cold holding temperatures - 3-501.16(A)(2); Priority; Corned beef and cut tomato on the makeline measured over 41F (see temp chart). Maintain TCS foods in cold holding at 41F or less. CDI- excess corned beef and cut tomato was placed in the reach-in cooler. Ensure foods are not stacked above the fill line of containers.

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

Proper cooling methods used; adequate equipment for temperature control - 3-501.15; Priority Foundation; Recently cut lettuce was observed cooling in the open top makeline unit. Quickly cool TCS foods using methods such as open/vented shallow pans and rapid cooling equipment. Cold air must flow around product to remove the heat. CDI- cut lettuce was placed in the freezer to flash cool. No point taken.

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

Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used - 4-202.11; Priority Foundation; Several plastic container lids were observed cracked in multiple places. Multi-use food-contact surfaces shall be smooth, free of cracks, chips, inclusions, pits, and similar imperfections. These can no longer be effectively cleaned/sanitized. CDI - lids were removed for discard by PIC.

Corrected During Inspection: Yes
Repeat Violation: Yes
Points Taken: 1

Garbage & refuse properly disposed; facilities maintained - 5-501.113 (B); 5-501.111; Recycling bin is missing lids. Exterior is bent, damaged and rusting. Keep outside receptacles/waste containers covered with tight-fitting lids or doors. Keep storage areas and bins for waste in good repair. Contact waste contractor or landlord for replacement to avoid future point deduction.

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

MAMACITA APEX

2045 Creekside Landing Dr, Apex NC 27502
Inspection Date: 5/19/2026
Final Score/Grade: 89 B

Violations

Handwashing sinks supplied & accessible - 6-301.14; Core; No handwashing sign posted in employee bathroom. Provide handwashing signage at all handwashing sinks. CDI- signage provided. No point taken

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

Food separated & protected - 3-302.11(A)(1); Priority; Raw eggs were stored above produce in the walk-in cooler. Raw, unpackaged beef was stored above RTE (ready-to-eat) foods in the walk-in freezer. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables to prevent cross contamination. CDI- foods were relocated to appropriate locations. Full points may be taken for repeat violations. This item was marked out on previous inspection for storing unwashed produce above RTE foods.

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

Food-contact surfaces: cleaned & sanitized - 4-501.114; Priority; Dish machine registered 0ppm chlorine residual. Maintain sanitizer at correct concentrations when being used to sanitize. 50 - 200ppm is acceptable range for chlorine sanitizer. CDI-bleach container was replaced, machine was primed and water retested within acceptable range.

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

Proper cold holding temperatures - 3-501.16(A)(2); Priority; All TCS foods in the right side makeline unit were holding above 41F because of a power issue (see temp chart). Maintain TCS foods in cold holding at 41F or less. CDI- all foods moved to walk-in cooler. Electrician is being consulted for outlet that is tripping. Do not store TCS foods here until unit is able to maintain temp/power. Full points taken for repeat violation.

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

Toxic substances properly identified stored & used - 7-102.11; Priority Foundation; A spray bottle of concentrated bleach was observed without a label. Label working containers of poisonous and toxic materials such as cleaners/sanitizers taken from bulk supplies. CDI- label added. Full points taken for repeat violations. 7-202.12(A); Priority; Observed a can of Raid household insecticide in the chemical storage area. Use poisonous or toxic materials according to manufacturer’s label. Use pesticides approved for use in commercial food service only. CDI- discussed proper pesticide use with PIC. PIC to remove Raid from facility and bring home.

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

Approved thawing methods used - 3-501.13 (E); Core; Packages of ROP Mahi-Mahi were observed thawed and still sealed in their packaging in the reach-in cooler. Reduced oxygen packaged (ROP) fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. CDI- packages were cut open. Full point taken for repeat vioaltions.

Corrected During Inspection: Yes
Repeat Violation: Yes
Points Taken: 1

Thermometers provided & accurate - 4-204.112 (B); Core; Right side makeline unit does not have an ambient air thermometer. Provide and position correctly an air thermometer in all cold/hot holding equipment. No point taken.

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

Utensils, equipment & linens: properly stored, dried & handled - 4-903.11(A), (B) and (D); Core; Multiple cleaned and sanitized pans were stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry completely, then stack. CDI- pans separated for drying.

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

Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used - 4-501.11; Core; Walk-in cooler shelving is showing signs of rust. Grill cooler drawer handles are broken. Metal screws inside ice machine near door are rusitng. This is a cleanability issue. Equipment shall be kept in good repair. Replace walk-in shelving and cooler handles in the near future. Replace rusting ice machine parts. Full point may be taken for repeat violations.

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

Physical facilities installed, maintained & clean - 6-501.11; Core; Mop sink floor divider is peeling, flaking, and chipping. Wood frame underneath non-absorbent coating is exposed. Walk-in freezer floor is damaged and cracked. Flooring under prep sinks has been ripped up and is no longer smooth and easily cleanalbe. Physical facilities shall be maintained in good repair. Repair flooring. Full point taken for repeat violations.

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

MOE’S SOUTHWEST GRILL #838

770 W Williams St, Apex NC 27502
Inspection Date: 5/19/2026
Final Score/Grade: 98 A

Violations

Proper date marking & disposition - 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Steak containers in the reach in cooler were date marked or labeled. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. PIC identified the containers as a batch made during today’s business an labels and labeled them accordingly. ***CORRECTED DURING INSPECTION (CDI)***

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

Physical facilities installed, maintained & clean - 6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) 6-501.12 Cleaning, Frequency and Restrictions (C) Replace or replace severely torn chair cushion is dining area. Floors in food prep area soiled with food debris. Physical facilities shall be maintained clean and in good repair.

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

PANERA BREAD #1650

1001 Beaver Creek Commons Dr, Apex NC 27502
Inspection Date: 5/19/2026
Final Score/Grade: 93 A

Violations

Hands clean & properly washed - 2-301.14 (E); Priority; Observed an employee handling both dirty and clean equipment in the warewashing area without washing hands. Wash hands after handling soiled equipment or utensils to prevent cross contamination with cleaned and sanitized equipment. CDI- educational moment with PIC and employee. Employee was instructed to wash hands after scrubbing/soaking soiled equipment and before retrieving clean equipment from the dish machine.

Corrected During Inspection: Yes
Repeat Violation: No
Points Taken: 2

Handwashing sinks supplied & accessible - 6-301.12; Priority Foundation; No paper towels were available at the handwashing sink near pastry area and second walk-in cooler. Each handwashing sink shall be provided with individual, disposable towels. CDI - paper towels replaced.

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

Food-contact surfaces: cleaned & sanitized - 4-601.11 (A); Priority Foundation; Several metal pans stored as clean were observed with food residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Items removed for more thorough cleaning.

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

Utensils, equipment & linens: properly stored, dried & handled - 4-903.11; Core; Multiple metal pans were stacked wet, including ones with food residue still present. After cleaning and sanitizing, equipment shall be placed in a self-draining position that allows air drying. Separate pans for drying. Full point taken for repeat violation.

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

Non-food contact surfaces clean - 4-601.11(B) and (C); Core; Residue accumulation observed on bottom of makeline reach-in/fliptop units. Black residue observed inside gasket of reach-in cooler. Door hinges of reach-in cooler are soiled. Fan covers in walk-in cooler appear dusty. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Increase cleaning frequency. Full point taken for repeat violation.

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

Physical facilities installed, maintained & clean - 6-501.12; Core; Floor inside walk-in cooler where soups are thawed is soiled with residue and debris, especially in corners/behind shelving. Floor under the hot water reheating unit is soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas.

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

Meets ventilation & lighting requirements; designated areas used - 6-202.11; Core; Lights above warewashing area and above soup reheating station are uncovered. Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Have lights recovered. No point taken today.

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

SULTAN’S DELI

1459 Beaver Creek Commons Dr, Apex NC 27502
Inspection Date: 5/20/2026
Final Score/Grade: 92.50 A

Violations

Certified Food Protection Manager - 2-102.12 (A); Core; PIC has a Serv Safe CFPM certificate, but it expired on 6/06/2024. At least one Supervisor/Manager shall be a certified food protection manager by passing a test, such as Serv Safe, that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. Reobtain credential.

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

Food separated & protected - 3-302.11(A)(1); Priority; Observed raw chicken above produce and pita bread in the glass door reach-in cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables to prevent cross contamination. CDI- raw chicken moved to lower shelf. Full points taken for repeat violation.

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

Proper cold holding temperatures - 3-501.16(A)(2); Priority; All TCS food items in the makeline fliptop unit and glass door cooler were observed above 41F (see temp chart). Units were measuring ambient air of 48 - 52F. Maintain TCS foods in cold holding at 41F or less. CDI- food from this morning that was temperature checked according to PIC was moved to the stand up freezer to rapidly chill. Food from yesterday and overnight including cut lettuce, lamb and tzatziki sauce was voluntarily discarded. EHS to follow up on repair of these coolers. These are two of only three reach-in coolers the facility has.

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

Proper cooling methods used; adequate equipment for temperature control - 4-301.11; Priority Foundation; Two of the three reach-in coolers were observed out of temperature (makeline unit and glass door reach-in). Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. Verification required.

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

Utensils, equipment & linens: properly stored, dried & handled - 4-903.11(A), (B) and (D); Core; Cleaned and sanitized metal pans were stacked wet. Dishes shall be stored in a self-draining position that allows air drying. Air dry prior to stacking.

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; Core; Gasket on grill cooler drawer is badly torn. Shelving inside glass door cooler is showing signs of rust. Equipment shall be kept in good repair so that it is easily cleanable. Repair/replace this equipment to avoid full point demerit in the future.

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

Non-food contact surfaces clean - 4-601.11(B) and (C); Core; Grill cooler gaskets are soiled with food, debris and are greasy to the touch. Some food debris present under grill on counter. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of food residue, dust, dirt and other debris. Increase cleaning frequency. Cleaning has improved since previous inspection. Full point not taken.

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

SUPER TARGET #1932 FOOD AVENUE

1201 Beaver Creek Commons Dr, Apex NC 27502
Inspection Date: 5/11/2026
Final Score/Grade: 99.50 A

Violations

Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used - 4-501.11; Core; Reach-in freezer has a leak and large amounts of ice build-up observed on bottom. No food stored in this location (under the drip). Equipment shall be kept in good repair. Repair leak and remove ice so freezer remains dry and easily cleanable.

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

FUQUAY-VARINA

Note: Due to the large number of restaurant inspections performed in Fuquay-Varina, detailed comments from the inspections can be accessed by clicking here.

Holly Springs Update

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Holly Springs Update

Holly Springs (NC), Apex & Fuquay-Varina Restaurant Health Inspections: May 2026

From a perfect 100 in Holly Springs to two B grades in Apex, May restaurant inspections revealed temperature violations, sanitation concerns, and repeat deficiencies.

HOLLY SPRINGS

APEX

FUQUAY-VARINA

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

HOLLY SPRINGS

ARITA RAMEN AND SUSHI

CHEN’S GARDEN

DEVILS RIDGE GOLF CLUB

DICED SALADS AND WRAPS

HARRIS TEETER #311 STARBUCKS

MI CANCUN

APEX

AJ’S FOOD MART

AQUA VITAE

BAWARCHI GRILL SPIRITS

COOK OUT APEX #328

DOHERTY’S IRISH PUB

FIREHOUSE SUBS

MAMACITA APEX

MOE’S SOUTHWEST GRILL #838

PANERA BREAD #1650

SULTAN’S DELI

SUPER TARGET #1932 FOOD AVENUE

FUQUAY-VARINA

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