Local Restaurant Inspections for Fuquay-Varina, NC (June 16 through June 30)

Wake County restaurant health inspectors visited nine Fuquay-Varina restaurants during the past two weeks. Inspections were also performed in Holly Springs and Apex.

Jul 01, 2025

Fuquay-Varina, NC, Ju1. 1, 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 (9 Restaurants)

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

FUQUAY-VARINA

EL LOBO MEXICAN

1301 E Broad St, Fuquay-Varina, NC
Inspection Date: 06/17/2025
Grade: A
Score: 98

Observations and Corrective Actions

43 3-304.12; Core; 3-304.12; Core; Portion cup being used as scoop in salt container on dry goods area on shelf above cook line.

Scoops with handles shall be used for removing ready-to eat foods from the container to protect from contamination. Scoop with handle can be left in product or if on shelf put on a plate or other that is washed and sanitized daily. Portion cup has no handle and shall be removed after one use, and must be used with gloves. Portion cup removed from container during inspection.

49 4-601.11(B) and (C); Core; Minor food splatter in reach-in cooler with salsa. Walk-in cooler vents have dust accumulation. Nonfood contact surfaces shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.

51 5-205.15; Back handsink near prep area and dish machine area is not working. No hot water provided when knob is turned and cold water knob is missing. Maintain a plumbing system in good repair. This handsink is necessary to wash hands after handling soiled dishes, and for washing hands before and after food prep. Repair this handsink.

GARIBALDI TRATTORIA

900 N Main St, Fuquay-Varina, NC
Inspection Date: 06/16/2025
Grade: A
Score: 98

Observations and Corrective Actions

22 3-501.16 (A)(2) and (B); Priority; Pasta, and pooled eggs above 41F. TCS (Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Pasta in portion bags filled over fill line of cooler. Pooled eggs sitting above breading and meat in flip top cooler not in pan in unit. This pan is not getting the air-flow like the other items securely in the cooler. Educated about TPHC(Time as a Public Health Control) as an option, until drawer cooler was found with only butter, crab meat and empty containers. Recommended to move items and rearrange coolers to allow for pooled eggs to be inside of a cooler, but not above ready-to-eat foods. Items were re-arranged during inspection. Pasta and other items in cooler that was above 41F moved to walk-in cooler. Recommended to not use cooler until it can be serviced, considering other open areas in coolers, moving items to new coolers once cooled to 41F was discussed.

38 6-202.13;Core; Insect Control Devices, Design and Installation; Back door air curtain not functioning when door is opened. Owner stated he is waiting parts for repair. A few flies in the back of the facility. Consider adding hanging fly traps while waiting for repairs. Just be sure to place the traps away from food prep areas and food storage.

47 4-501.11; Core; Rusty wire shelving in dishwash area and dry goods area. Equipment shall be kept in good repair.

49 4-601.11(B) and (C); Core; Sides of equipment near cook line with food debris and residue buildup along the sides and bottoms.
Equipment next to large tilt skillet used for cooking sauces has tomato splatter. Date marking sticker residue left on the outside of a few containers stored as clean. 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.

HANGAR BAR & GRILL

688 Brewing Dr, Fuquay-Varina, NC
Inspection Date: 06/16/2025
Grade: A
Score: 96

Observations and Corrective Actions

21 3-501.16(A)(1); Priority; Mac and cheese and queso in steam well below 135F. Maintain TCS foods in hot holding at 135F or above. Items were frozen before reheating. Did not observe the reheating process. Educated about reheating, stirring frequently and recommend turning on steam well unit while reheating so it is hot before placing items into the unit. Items moved to stove top and reheated during inspection.

22 3-501.16 (A) (2) and (B); Priority; Time / Temperature Control for Safety Food, Hot and Cold Holding; Brisket, chicken, lettuce, tomatoes and pico de gallo in flip top cooler above 41F. Unit ambient at 50F and snowflake for defrost cycle is on. Owner reset cooler and ambient dropped to 48F during visit. Large container of ice added to cooler to help unit drop temperature. Owner stated he will service cooler. Cooked chicken and brisket moved to walk-in cooler during inspection.

23 3-501.18; Priority; Ready-To-Eat Time / Temperature Control for Safety Food, Disposition; Cooked chicken wings, diced chicken and diced tomatoes in walk-in cooler without date marking. Kitchen manager stated items were prepared over the weekend. Dates added to items during inspection. All other items were correctly date marked. No points deducted today.

38 6-202.15;Core; Outer Openings, Protected; Several flies throughout kitchen and dining room of facility. Back door does not have air curtain or other device to prevent the entrance of flying insects. Owner stated bug light devices will be added. Recommended air curtain device and storing the rolling trash bins outside and not inside of the facility.

49 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils; Core; Minor food debris along the bottom of make line cooler. A couple of date marking stickers left on the outside of metal and clear containers.

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. Two dishes moved to dish area during inspection.

INIS KITCHEN

624 Lakestone Commons Ave, Fuquay-Varina, NC
Inspection Date: 06/18/2025
Grade: A
Score: 95.5

Observations and Corrective Actions

2 2-102.12 (A) Certified Food Protection Manager; Core; Manager does not have food protection manager certification. The designated person in charge shall be a designated food protection manager by showing proficiency of required information through passing a test that is part of an ANSI-accredited program. Manager able to answer food safety questions from EC and is aware of food safety requirements. Nearby upcoming ServSafe classes reviewed with manager.

23 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition; Cooked chicken and curry in reach-in cooler and make line cooler without date marking. Owner stated chicken was prepared on Monday, and curry was day previous. Biryani rice containers in reach-in cooler properly date marked with day prepared. TCS (Time/Temperature Controlled for Safety) foods prepared in the facility shall be date marked with the day prepared or the day to discard. Dates prepared added to these items during inspection.

39 3-305.11; Core; Large pot of cooked rice on the floor next to the cook line. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Owner stated rice was recently cooked and will cool and portion before placing into cooler. Food containers shall not be stored on the floor. Rice moved to prep table during inspection.

45 4-903.11(A) and (C); Core; Single service containers in boxes on floor in front area, plastic lids stored in box under the front handsink. Equipment, utensils, linens and single service items shall be stored at least 6 inches above floor, and protected from contamination and not stored under sewer lines. Boxes moved during inspection.

49 4-601.11(B) and (C); Core; Sides of equipment on cook line, reach-in cooler bottoms, make line cooler insides have food debris and residue buildup. Non-food contact surfaces shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.

LOS TRES MAGUEYES

401 Wake Chapel Rd, Fuquay-Varina, NC
Inspection Date: 06/30/2025
Grade: A
Score: 96

Observations and Corrective Actions

10 5-205.11 Using a Handwashing Sink - Operation and Maintenance; priority Foundation; White bucket inside handsink near dish machine at beginning of inspection. Each handwashing sink shall be available for employee use at all times with nothing stored in the sink basin. Bucket removed during inspection.

6-301.11 Handwashing Cleanser, Availability; Priority Foundation; Soap dispenser at handsink near dish machine not dispensing soap, batteries in dispenser are dead. Replace batteries or provide pump soap to this handsink. Pump soap added to this sink during inspection.

16 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness; Priority; Dish machine sanitizer solution at 25ppm after first testing. Chemical solutions used in mechanical Warewashing operations shall be at correct concentration according to the manufacture. Chlorine solution shall be 50-200ppm.

Sanitizer solution primed and machine ran two more cycles and solution at 50ppm. Reminded to use test strips to ensure machine is operating at proper concentrations.

22 3-501.16 (A)(2) and (B); Priority; Salsa on counter next to warming chip drawers and soda station at 54F. Container not on ice or in refrigeration. Pork, tomatoes and pico in make line cooler above 41F. Salsa in portion cups over fill line in flip top cooler. Salsa and queso reach-in cooler above 41F and ambient air reading 50F. Some items in walk-in cooler near door above 41F. Facility received delivery of food from supplier before inspection and door left open to put away items. Cooler door kept closed and temperature checked and items still remain above 41F. TCS (Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Ice wands added to salsa in reach-in cooler prepared today. Facility ice machine was broken and recently repaired and only a small amount of ice made since it was repaired. Highly recommend rearranging walk-in cooler so that TCS foods are closer to back of cooler, near fans, and non-TCS items like produce (not prepared yet) and drinks are in warmer part of the cooler, near door. Manager called service company to return to check ice machine and coolers. EC will return tomorrow morning to check coolers.

38 6-202.13 Insect Control Devices, Design and Installation; Core; Back door opened during food delivery and air curtain turned off and not preventing flying insects from entering facility. Light trap along wall near back door not working. Several flies located in the facility in the kitchen area and dish machine area. Insect control devices shall be on and working as required. Air curtain cut back on and fly trap light, manager had replacement light that was replaced during inspection.

44 4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing; Core; Several metal containers at three compartment sink and large black bus tubs on shelves near dish machine with water nested in-between the containers. Cleaned equipment shall be stored in a manner that allows for air-drying. Stack items to allow air flow, not trapping water in-between containers.

MILANO'S PIZZA

7509 Purfoy Rd, Fuquay-Varina, NC
Inspection Date: 06/18/2025
Grade: A
Score: 99.5

Observations and Corrective Actions

49 4-601.11(B) and (C); Core; Walk-in cooler vent has dust buildup and a few shelves have food debris. 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.

PANERA BREAD

1330 N Main St, Fuquay-Varina, NC
Inspection Date: 06/18/2025
Grade: A
Score: 97.5

Observations and Corrective Actions

16 4-501.114; Priority; Chlorine sanitizer concentration in dishwasher was 0 ppm. The approved concentration shall be 50-200 ppm. Empty container of chlorine sanitizer solution. Extra bucket under dish machine, manager replaced solution and machine primed for sanitizer and ran a new cycle. Dish machine chlorine solution at 50-100ppm after changing and priming.

47 4-501.11; Core; Rusty wire shelving at dish drying area. Wire rack in small walk in cooler also rusting. Equipment shall be kept in good repair.

49 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils; Core; Food debris and residue buildup along bottoms and gaskets of make line coolers, and drawer coolers. Walk-in cooler shelving holding milk and cut fruit with food debris buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.

55 6-501.12; Core; Floors under equipment, floor drains under prep sink and dish machine soiled with residue buildup. Some cleaning needed of floor in walk in freezer. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.

TERRABELLA

6516 Johnson Pond Rd, Fuquay-Varina, NC
Inspection Date: 06/17/2025
Grade: A
Score: 97.5

Observations and Corrective Actions

10 6-301.12; Priority Foundation; No paper towels at handsink near dish machine area and three compartment sink. Each handsink shall be supplied with individual disposable paper towels or other approved hand drying device. Paper towels added to the dispenser during inspection.

6-301.11 No soap at handwash sink next to prep sink. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Soap added during inspection.

16 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness; Priority; Chlorine sanitizer concentration in dishwasher was less than 50 ppm, test strips read about 10ppm. The approved concentration shall be 50-200 ppm. Chlorine feeder not working, and holding sanitizer prime button did not add more solution. You may wash dishes in dishwasher, but must then place in sanitizer for at least 30 seconds and allow to air dry, or solely use three compartment sink to wash dishes until ECOLAB can service dish machine. Manager called ECOLAB during inspection. Sanitizer basin filled during inspection and dishes from dish machine placed into sanitizer solution at three compartment sink.

49 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils; Core; Legs of prep tables, sides of some equipment on the cook line and shelving in dry storage has some food debris and residue buildup. Nonfoodcontact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently. Manager stated he has power washer to clean shelves, and is coordinating when to wash nonfood-contact surfaces of equipment in-between cooking and services for residents.

WENDY'S

1374 N Main St, Fuquay-Varina, NC
Inspection Date: 06/30/2025
Grade: A
Score: 99

Observations and Corrective Actions

28 7-201.11; Priority; Container of sanitizer solution with wiping cloth and cup of sanitizer for frosty mixer stored on counter next to ice bin. If these were to fall or be knocked over the sanitizer solutions would go into the ice bin. Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. Solutions moved to lower shelf with no food items or exposed single-service items.

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