Local Restaurant Inspections for Holly Springs, Apex, and Fuquay-Varina (June 1 through June 15)

It was a busy two weeks for health inspectors with a total of 34 restaurants visited and inspected.

Jun 20, 2025

Fuquay-Varina, NC, Jun. 20, 2025 - Local Restaurant Inspections

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 Scores.

FUQUAY-VARINA

The “Observations and Corrective Actions” information for each restaurant is provided below.

HOLLY SPRINGS

Restaurant health inspection summaries are available here - link

APEX

Restaurant health inspection summaries are available here - link

CASA AMIGOS MEXICAN COCINA
112 E Vance St, Fuquay-Varina, NC
Inspection Date: 06/10/2025
Grade: A
Score: 98.5

Observations and Corrective Actions

2 2-102.12 (A);Core; Certified Food Protection Manager; Manager onsite has expired ServSafe certificate. The designated person in charge shall be a certified food protection manager who has shown proficiency in required information by passing a test that is part of an ANSI accredited program. ServSafe classes that are upcoming showed to manager during inspection.

35 3-501.13 (E ); Core; Vacuum packaged fish in drawer cooler unopened. Reduced oxygen packaged 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. Label states fish shall be removed from package before thawing. Manger cut packages open during inspection.

CHICK-FIL-A #1359
1460 N Main St, Fuquay-Varina, NC
Inspection Date: 06/05/2025
Grade: A
Score: 99.5

Observations and Corrective Actions

49 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils; Core; Reach-in freezers near fryer and hashbrown freezer have food debris and residues along the bottom. Nonfood-contact surfaces shall be kept clean and free of food debris and residue buildup. Clean these areas more frequently.

CLEVELAND DRAFT HOUSE
1420 E Broad St, Fuquay-Varina, NC
Inspection Date: 06/04/2025
Grade: A
Score: 97

Observations and Corrective Actions

16 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency; Core; Ice machine inside soiled with black residue buildup near chute where ice is dispensed. Enclosed components of equipment shall be cleaned at a frequency necessary to prevent buildup of soils or residues. Clean the ice machine more frequently. Employee began to remove ice to clean machine during visit.

42 3-302.15; Core; Whole fresh mushrooms in flip top cooler in fryer station with dirt still on the mushrooms. Wash fruits and vegetables prior to use. Wash mushrooms before placing into this cooler before battering and frying. Mushrooms removed from cooler during inspection. EC recommend only washing mushrooms before placing into cooler and keeping unwashed with other unwashed produce in walk-in cooler.

48 4-501.14; Core; Three compartment sink with residue buildup along sink basins. 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. No dish employee onsite during inspection, and no soiled dishes in this area. Manager stated sink will be cleaned before next use.

49 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. 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. Recommend day of all employees onsite to move equipment and deep clean entire kitchen.

55 6-501.12 Several walls with residue buildup and ceiling tiles with dust accumulation. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.

CULVER'S OF FUQUAY VARINA
1860 Cinema Dr, Fuquay-Varina, NC
Inspection Date: 06/05/2025
Grade: A
Score: 99

Observations and Corrective Actions

45 4-903.11(A)(C); Core; Spoons in tub near drive thru window next to handsink without splash guard. Guard is moveable and was stored on the opposite side. 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. Metal splash guard moved to other side of sink during inspection.

49 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils; Core; Walk-in cooler shelves and vents have food residue and dust accumulation. Lids stored in clean dish rack with food date marking stickers on the lids, only one container found with sticker residue not stacked with other containers. Nonfood-contact surfaces shall be kept free of food debris, dust, dirt and other debris buildup. Clean these areas more frequently. Ensure stickers are completely removed before running through dish machine.

EL CANTARITO BAR GRILL
155 S Main St, Fuquay-Varina, NC
Inspection Date: 06/10/2025
Grade: A
Score: 97

Observations and Corrective Actions

16 4-501.114;Priority; Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness; Dish machine chlorine sanitizer tested at 10ppm. Sanitizer button primed during inspection but no chemicals observed to be coming from hose into machine. Manager called dish machine company to service machine during inspection. Sanitizer at three compartment sink checked and sink cleaned and filled during inspection to sanitize dishes until company can service machine.

21 3-501.16(A)(1)' Priority; Refried beans, black beans and queso on steam table less than 135F. Items at 90-110F. Maintain TCS(Time/Temperature Controlled for Safety) foods in hot holding at 135F or above. Items reheated in pan during inspection.

FIESTA TIME MEXICAN RESTAURANT
1063 E Broad St, Fuquay-Varina, NC
Inspection Date: 06/12/2025
Grade: A
Score: 98

Observations and Corrective Actions

15 3-302.11(A)(1);Priority; Tray and box of raw eggs on top shelf of reach-in cooler with Pico de gallo and sliced onions on shelf below. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. Items in cooler rearranged during inspection.

41 3-304.14(B);Sanitizer bucker with water and soap and no sanitizer solution. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Bleach added to bucket during inspection. Sanitizer solutions reviewed and educated on how to makesanitizer buckets.

MY WAY TAVERN
2136 Gathering Square Ct, Fuquay-Varina, NC
Inspection Date: 06/11/2025
Grade: A
Score: 98

Observations and Corrective Actions

21 3-501.16 (A) (1);Priority; Time / Temperature Control for Safety Food, Hot and Cold Holding; Beer cheese and clam chowder in steam wells under 135F. TCS (Time/Temperature Controlled for Safety) foods shall be held hot at 135F or higher. Chili and French onion soup at 135F or higher. Items moved to grill top and reheated during inspection. Ensure foods are kept hot and steam well is turned on before placing hot foods in. Reheat foods on stove/grill top or microwave and ensure all parts are reheated to proper temperatures before moving to hot holding.

23 3-501.18; Priority; Ready-To-Eat Time / Temperature Control for Safety Food, Disposition; Slaw, ribs and pulled pork in reach-in cooler and make line cooler bottom with date markings exceeding 7 days. Facility very busy and items with newer date marking in walk-in cooler. Items are restocked into these coolers and dates remained on old containers. Educated to exchange containers and copy date from when prepared in walk-in cooler. Most items in this cooler are pulled from walk-in cooler and not held longer than 24 hours. Reviewed date marking requirements and correct dates changed for items in coolers.

43 3-304.12 (A)(C ); Core; Portion container used as scoop inside slaw container at make line cooler. Knifes stored in this area in between the flip top cooler cracks. Scoop on sugar and flour containers with handle inside the food product. Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Portion cup is a one time use and discard, consider using scoop or utensil with handle. Knifes removed from sides of flip top coolers and placed onto clean portion of the prep table.

TACOS OAXACA
1324 N Main St, Fuquay-Varina, NC
Inspection Date: 06/12/2025
Grade: A
Score: 98

Observations and Corrective Actions

15 3-302.11(A)(1); Priority; Raw chicken next to container of shredded lettuce in walk-in cooler. Churros on open sheet tray in reach-in freezer on same shelf with raw fish. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. Lettuce and churros moved during inspection with other ready-to eat items. Educated to keep ready-to eat items above raw foods.

53 5-501.17; Core; A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

THE LIBRARY STEAKHOUSE
133 S Fuquay Ave, Fuquay-Varina, NC
Inspection Date: 06/05/2025
Grade: A
Score: 98.5

Observations and Corrective Actions

22 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding ; Priority; Cooked pasta in containers on green shelf next to cook line. Employee stated pasta is removed from walk-in cooler before service and kept on shelf throughout service. Pasta at 48-50F when checked. EC recommended TPHC (Time as a Public Health Control) for this pasta during busy times. Educated the use of TPHC and food cannot be saved, to pull small portions from walk-in and label for 4 hours. Facility added time to pasta when removed from cooler. TPHC forms emailed during inspection to owner.

THE MASON JAR TAVERN
305 S Main St, Fuquay-Varina, NC
Inspection Date: 06/10/2025
Grade: A
Score: 97.5

Observations and Corrective Actions

22 3-501.16(A)(2); Priority; Tomatoes, mushrooms, chicken and pimento cheese in make line cooler above 41F. Maintain TCS foods in cold holding at 41F or less. Knob on cooler adjusted during inspection and ice added to cooler to help cool down items rapidly.

35 3-501.13 ; Salmon in vacuum sealed bags thawing in reach-in cooler unopened. Reduced oxygen packaged fish that bears a label indicating that is to be kept frozen until time of use and shall be opened prior to thawing or opened after thawing if using running water to thaw. Slit cut into packages during inspection.

43 3-304.12; Core; Two spatulas stored in crack of prep sink near grill area. Clean scoops and spoons hanging above three compartment sink on dirty side. Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Cleaned equipment and utensils shall be stored in a position that protects from contamination. Recommend to move these hanging utensils to another area and spatulas moved during inspection.

49 4-601.11(B) and (C); Core, Minor cleaning needed on walk in shelving holding prepped veggies. Bottom of reach-in freezer with food debris and residue buildup. Non-food contact surfaces shall be kept free of a buildup of dirt, dust, food residue and other debris. Clean these areas more frequently.

TRIPLE BARREL TAVERN
2221 N Grassland Dr, Fuquay-Varina, NC
Inspection Date: 06/13/2025
Grade: A
Score: 95.5

Observations and Corrective Actions

22 3-501.16 Cheese/dairy reach in cooler not holding foods at 41F or less. Cold TCS (Time / Temperature Control for Safety) food shall be kept at 41F or below. Facility has many coolers, use another cooler until this unit can be adjusted or repaired.

28 7-102.11 One spray bottle of degreaser not labled. 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.-Pf

47 4-501.11 At the time of inspection, the dairy cooler was not maintaining 41 F or less. Rusty shelving over 3 compartment sink. Equipment shall be maintained in good repair and proper adjustment. Half points taken on violation 47, full points taken on 22.

56 6-202.11 Light Bulbs, Protective Shielding (C) Protective shielding missing from light fixtures in kitchen area. Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

6-303.11 Intensity - Lighting (C) Lights very dim in outdoor walk in cooler.

WILLOW CREEK EXXON
1133 Old Honeycutt Rd, Fuquay-Varina, NC
Inspection Date: 06/04/2025
Grade: A
Score: 99

Observations and Corrective Actions

28 7-204.11 Sanitizers, Criteria - Chemicals; Priority; Upon asking about sanitizers used for when washing, rinsing and sanitizing dirty dishes employee showed EC bottle of Clorox cleaner and bleach. The bottle states this chemical is for use on non-porous non-food contact surfaces. EC educated the use of this chemical, even when diluted shall only be used for cleaning bathrooms, floors and other nonfood areas. Regular bleach bottle obtained from chemical storage and EC showed mixing procedure for making sanitizer. No dishes being washed at time of inspection. Three compartment sink set-up sticker provided during inspection.

WINDSOR POINT RESTAURANT
1221 Broad St, Fuquay-Varina, NC
Inspection Date: 06/12/2025
Grade: A
Score: 99.5

Observations and Corrective Actions

49 4-601.11 (B) and (C);Core; Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils; Hot holding cabinets have food residue buildup along the bottom and sides. 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.

Holly Springs Update

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