Local Restaurant Inspections for Fuquay-Varina (July 16 through July 31)

It was a busy two weeks for health inspectors with a total of 16 Fuquay-Varina restaurants visited and inspected.

Aug 02, 2025

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.

[Due to the high volume of restaurant inspections conducted (40), there are two separate emails and website pages covering South Wake restaurants. One includes Holly Springs and Apex, the other includes Fuquay-Varina.]

Summary Scores.

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

FUQUAY-VARINA (16 Restaurants)

Observations and Corrective Actions

FUQUAY-VARINA (16 Restaurants)

ARBY'S #70286
1404 N MAIN ST, FUQUAY-VARINA, 27526
Inspection Date: 07/31/2025
Grade: A Score: 97
Observations and Corrective Actions
16 4-501.114; Priority; Chlorine sanitizer concentration in dishwasher was less than 50 ppm. Tested around 10ppm then machine was primed and solution closer to 25 ppm. The approved concentration shall be 50-200 ppm. Manager contacted company to service machine. Only use three compartment sink to sanitize, reviewed washing and rinsing in dish machine but not reaching sanitize levels and dishes must be sanitized in the three compartment sink. Quaternary solution in three compartment sink at 200ppm.

44 4-903.11 (A); Core; Clean dishes stored on rack to air dry on dirty side of three compartment sink where the bottom rows of dishes could be splattered from soiled dishes. Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Reviewed moving these dishes with manager during inspection.

47 4-501.11; Core; Wire shelf drying rack starting to rust, losing paint. Equipment shall be kept in good repair. Replace rusty shelving, do not paint or will lose NSF rating. All other equipment and shelving in good repair. No points deducted.

48 4-501.14 Warewashing Equipment, Cleaning Frequency; Core; Sides and top of dish machine soiled with food debris. Inside doors of dish machine near top meets machine soiled with thick residue buildup. Warewashing equipment, the compartments of sinks, basins and other receptacles used for washing and rinsing equipment and utensils shall be cleaned as often as necessary to prevent recontamination of equipment, and at least every 24 hours. Clean these areas more frequently.

49 4-601.11(B) and (C); Core; Floor of walk-in cooler and walk-in freezer has food debris and residue buildup along the corners and under shelving. 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.

BOJANGLES
1400 N MAIN ST, FUQUAY-VARINA, 27526-8901
Inspection Date: 07/23/2025
Grade: A
Score: 99
Observations and Corrective Actions
10 5-202.12; Handsink near biscuit station not providing hot water, water only reaching 85F. Provide at least 100F water at handsinks. Management put in work order for handsink during inspection.

BRU'S ON MAIN
135 S MAIN ST, FUQUAY-VARINA, 27526
Inspection Date: 07/18/2025
Grade: A
Score: 98
Observations and Corrective Actions
22 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding; Priority; Tall reach-in cooler behind grill area holding foods above 41F. Most items 45-50F. Facility very busy during inspection and food items taken from this cooler for orders and door was constantly opened. Milk in front cooler at 44F. Short cooler near waffle area in defrost move and ambient at 45F, and items above 41F. TCS (Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Tall reach-in cooler and freezer combo is holding foods at 41F and below. EC recommended to move items into this cooler. Items rearranged and large ice buckets added to other coolers to help cool down foods. Owner onsite during inspection discussed replacing and rearranging coolers in facility. Front prep cooler with milk in bottom (no items stored in top) holding milk at 41F and below.

25 3-603.11 (A); Priority Foundation; Facility offers eggs raw or undercooked but no consumer advisory listed on the menu. Burgers and new steak menu item are also offered undercooked. Provide consumer advisory for animal foods served raw or under- cooked. Consumer advisory must include disclosure and reminder. Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Reviewed these requirements with owner. Please email new menu before printing to verify consumer advisory is correct.

49 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils; Core; Fans and minor accumulation on black shelving in back of facility with dust accumulation. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dirt, dust, food residues and other debris. Clean these areas more frequently.

EGGS UP GRILL #17
1436 N MAIN ST, FUQUAY-VARINA, 27526
Inspection Date: 07/21/2025
Grade: A
Score: 98
Observations and Corrective Actions
20 3-501.14(A); Priority; Cooked potatoes stored in large deep metal containers stacked with lids in walk-in cooler at 99-100F. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. More cooked potatoes added to cooler during monitoring cooling temperatures and hot added to top of other potatoes. This method will not allow these potatoes to cool within the approved time parameters. Potatoes rearranged during inspection and cooling methods reviewed. No points deducted.

22 3-501.16(A)(2); Priority; Sliced tomatoes, diced tomatoes, deli turkey and other items in left side of flip top cooler above 41F and 43-44F. Maintain TCS foods in cold holding at 41F or less. The right side of the cooler and items in the bottom at 41F and below. Empty spaces and gaps in the containers in the top. The items warmer were near these open spaces. Educated to keep top of cooler closed and lids or empty containers in the gaps to keep air flow on the food products. Empty containers added to cooler during inspection.

33 3-501.15; Priority Foundation; Cooling potatoes in containers stacked and covered in walk-in cooler. Foods shall be cooled using an appropriate method to reach cooling parameters. Food shall be in thin, shallow portions, in rapid cooling equipment such as freezer or walk-in cooler near vents, and keep loosely covered or uncovered if protected from overhead contamination during cooling. Potatoes re-arranged during inspection.

45 4-903.11(A) (C); Core; Handsink at front near small plates and single-service condiment packages missing splash guard. 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. Add splash guard to protect dishware and single-service items. Items shifted during inspection.

FAMOUS TOASTERY
612 LAKESTONE COMMONS AVE, STE 130, FUQUAY VARINA, 27526
Inspection Date: 07/16/2025
Grade: A
Score: 98.5
Observations and Corrective Actions
33 3-501.15 Cooling Methods; Priority Foundation; Hard boiled eggs made in-house and sliced tomatoes and other prepared TCS items were prepared and placed into salad station cooler. Items in this cooler ranged from 44-58F. Ambient air of cooler at 34F, but items warm due to prepared items being placed into the cooler. Foods shall be cooled from 70F to 41F in 4 hours, using appropriate cooling methods. Placing the food into rapid cooling equipment such as walk-in cooler or freezer, loosely covered or uncovered if protected from overhead contamination, thin shallow portions, stirring food products, and adding ice as an ingredient, for example; using ice to rapid cool hard boiled eggs after cooking. Items placed in this cooler may cool, but not rapidly if multiple items cooling in the cooler. Recommended using ice and walk-in cooler to rapid cool prepared items before placing into this cooler. Ice added to eggs, cut fruit and pasta salad (ice in portion bag) during inspection.

43 3-304.12; Core; (C) Several containers of utensils including tongs, metal spoon, and waffle tongs in water at 80-96F. 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. (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Utensils removed from the containers and hot water added from coffee machine. Ensure water is 135F or higher. Recommend using an empty space in front part of steam table to keep hot water and hold these utensils.

48 4-302.14; Priority Foundation; No test strips available for veggie wash solution. NO produce being washed at time of inspection, and general manager not onsite. Manager stated general manager knows where test strips are located. Sanitizer strips for dish machine and three compartment sink avaliable during inspection. Provide a test kit that accurately measures sanitizer concentrations. Recommend to only wash produce with water until test strips can be used to confirm vegetable wash solution concentration.

JERSEY BOY SUBS #001
943 E BROAD ST, FUQUAY-VARINA, 27526
Inspection Date: 07/28/2025
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; Minor food debris along bottom of make line cooler and gasket on this cooler. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean this area more frequently. Employee wiped down cooler during inspection.

JOHNNY'S PIZZA
722 N JUDD PKWY NE, FUQUAY-VARINA, 27526-7394
Inspection Date: 07/28/2025
Grade: A Score: 95
Observations and Corrective Actions
2 2-102.12 (A) Certified Food Protection Manager; Core; No certified food protection manager onsite during inspection. When food is being prepared or sold an employee who is a designated food protection manager who has shown proficiency of required information through passing a test that is part of an ANSI accredited program shall be onsite. Managers able to answer food safety questions during inspection. Owner arrived at end of inspection and stated employees are going to be sent for upcoming class. Reviewed approved classes with owner.

10 5-205.11 (A); Priority Foundation; Back handsink with dirty knife stored inside sink basin. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for other purposes other than handwashing. 6-301.14 Post a handwash sign at each handsink. Front handsink missing sign stating employees hands shall be washed. Handsink sign provided during inspection.

24 3-501.19(B) (3); Priority Foundation; Pizza on rack used for slice specials missing time marking indicating when pizza began TPHC or time to discard. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Employees stated pizza was made within the last hour and the lunch service was busy and had to make another pizza. Educated about writing time pizza was removed from the oven, and time labeled on whiteboard during inspection.

43 3-304.12 (C) Core; Several knifes stored in cracks between the cooler and prep table. This area is not clean. 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. Knifes removed from these areas during inspection.

47 4-501.12 Cutting Surfaces; Core; Several red cutting boards with heavy scratches and deep scores with black stains on the cutting boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace red cutting boards.

48 4-501.14 Warewashing Equipment, Cleaning Frequency; Core; Three compartment sink basins, clean drainboard and sprayer soiled with food debris and residue buildup. Warewashing equipment, the compartments of sinks and drainboards and other areas used for washing and rinsing equipment and utensils shall be cleaned at a frequency necessary to prevent recontamination and at least every 24 hours. Clean the three compartment sink before next use.

49 4-601.11(B) and (C); Core; Wire shelves need cleaning in walk in cooler and shelves at 3 compartment sink area need cleaning. Non-food contact services shall be clean to sight and touch.

KING CHINESE BUFFET
1029 E BROAD ST, FUQUAY-VARINA, 27526
Inspection Date: 07/23/2025
Grade: A Score: 98
Observations and Corrective Actions
14 3-402.11 and 3-402.12; Priority Foundation; Salmon used for sushi on occasion is frozen, and box states farm raised, also box of salmon with wild caught and HACCP available. No raw sushi available currently. Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. Contact supplier for the parasite destruction letter for any items served raw or undercooked.

47 4-501.11; Core, Rusty wire shelves in both walk in coolers and other areas. Equipment shall be kept in good repair. Nonfood contact surfaces that require frequent cleaning shall be corrosion-resistant, nonabsorbent and smooth.

48 4-501.14 Warewashing Equipment, Cleaning Frequency; Core; Clean side of drainboard at dish machine sticky with residue. Employee began cleaning during inspection. 4-302.13 (B); High temperature dish machine in facility without way to check temperature. Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible.

53 6-501.19 Closing Toilet Room Doors; Core; Employee restroom in back of facility door not self-closing. Door was partly open during inspection. Employee closed door. Recommend adding self-closing latch to keep door closed.

LITTLE PORTUGAL
736 N MAIN ST, FUQUAY-VARINA, 27526
Inspection Date: 07/31/2025
Grade: A Score: 98.5
Observations and Corrective Actions
2 2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.

49 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils; Core; Blue stickers left on the outside of some containers in clean dish area. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Remove stickers completely before storing as clean. No dishes stacked, educated about if dishes stacked the sticker will be in contact with the food portion of the container.

LUCCI BLUE'S SOCIAL CAFE
209 FAYETTEVILLE ST, FUQUAY VARINA, 27526
Inspection Date: 07/30/2025
Grade: A Score: 98
Observations and Corrective Actions
22 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding; Priority; Two coolers set at 41F and items in cooler at 42-44F. Cooler ambient temperature shall be about 3 degrees cooler to maintain foods at 41F or below. Both coolers adjusted during inspection one to 37F and one to 38F and temperatures dropped to 41F or below by the end of the inspection. 41F stickers provided and educated about internal temperature of food at 41F and below, and the difference of ambient air temperature.

44 4-903.11 (A); Core; Clean plates stored on top of trash can in dining room. Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Reviewed nearby table to store plates with acrylic cover or other way to protect plates from contamination. Plates moved during inspection.

48 4-302.13 (B); Priority Foundation; No dish plate simulator, waterproof thermometer that records maximum temperature, or thermolabel stickers to check internal temperature of high temperature dish machine. Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. No points deducted, and owner went to website during inspection to order stickers. Be sure this is readily available for future inspections.

SUBWAY 1326 N MAIN ST, FUQUAY-VARINA, 27526
Inspection Date: 07/31/2025
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; Gasket on walk-in freezer soiled with black residue spots. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean this gasket more frequently.

THE MILL 146 S. MAIN STREET, FUQUAY-VARINA, 27526
Inspection Date: 07/30/2025
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; Gaskets on front coolers and walk-in cooler soiled with black residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.

WAFFLE HOUSE 1412 N MAIN ST, FUQUAY-VARINA, 27526
Inspection Date: 07/16/2025
Grade: A
Score: 95
Observations and Corrective Actions
2 2-102.12 (A) Certified Food Protection Manager; Core; No certified food protection manager onsite with ServSafe or other approved food protection manager certification. When food is being served, prepared or sold a designated person in charge shall be a certified food protection manager by showing proficiency of required information through passing a test that is part of an ANSI accredited program. Upcoming ServSafe classes reviewed with manager onsite.

10 5-205.11 (A); Priority Foundation; Back handsink blocked by rack of bread from delivery. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Cart rolled and bread relocated during inspection. 5-202.12(C)Core; Front handsink knobs for water turned on "on" position and metal hanging from this sink to push to allow water to flow. Water only flows when knob is continually pressed. A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. Handwashing shall be able to occur without having to contact any other part of the handsink or holding down a knob. Recommended replacing the faucet so that water free flows when knobs are turned on.

16 4-501.112; Priority; Ran dish plate simulator, and 155F was highest reading on plate simulator. (should be 160F min) . Dish temperature sticker ran after three tries with plate simulator and sticker changed color indicating temperature reached 160F, but plate simulator showing 155F. High temp dishwasher not reaching 180 on rinse cycle. Water temperature shall be at least 180F. Manager contacted service for dish sanitizer during inspection. Since stickers changed colors, but plate simulator reading differently, recommend to cycle dishes twice through machine until machine can be serviced. No points deducted.

24 3-501.19(B) (3); Priority Foundation; TPHC for eggs in backset over grill area has "NOW" written under time in and "After 4 hours" under time out. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Now is not a time indicator. Items erased and new eggs placed into this area and time written properly. Educated to use actual time markings to indicate when eggs are removed from cooler and when 4 hours will have passed, especially during shift changes the eggs need to be identified for when to replace.

38 6-501.111; Controlling Pests; 6-202.15 Protect outer openings of establishment from insect or rodent entry. Several flies throughout facility during inspection. Back door propped open during US Foods delivery, but plastic curtains also hung over hooks allowing pests to enter facility. Pests shall be removed from the facility, and openings shall be protected against the entry, by keeping curtains in place or air curtain device. EC moved plastic curtains from hook during inspection to prevent further insects from entering.

49 4-601.11(B) and (C); Core; Grease/soil build up on interior/exterior equipment. Shelving throughout facility with grease and dust buildup. Waffle area and area under grill soiled with food debris. Non-food contact services shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.

WING IT ON 1061 E BROAD ST, FUQUAY-VARINA, 27526
Inspection Date: 07/23/2025
Grade: A
Score: 99
Observations and Corrective Actions
38 6-202.15 Outer Openings, Protected; Core; Sysco delivery during inspection and back door propped open and several flies in back of facility. Back door shall remain closed and if left open consider adding air curtain device to prevent flying insects from entering facility. Door closed during inspection. No points deducted.

43 3-304.12 (F) Scoop sitting in container of water at 85F. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Educated about either keeping scoops in the food items in the drawer coolers with the handles above the food product, or keeping the scoop in hot water at 135F or higher. Scoop and water taken to dish area during inspection.

55 6-501.12 Cleaning, Frequency and Restrictions; Core; Back area near three compartment sink and prep sink soiled with food residue and residue buildup. Physical facilities shall be kept clean. Clean these areas more frequently.

ZAXBY'S #66201 1341 N MAIN ST, FUQUAY-VARINA, 27526
Inspection Date: 07/30/2025
Grade: A
Score: 97
Observations and Corrective Actions
22 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding; Priority; Salads stacked over fill line in make line cooler above 41F. Lettuce, slaw and tomatoes in right side make line cooler holding foods above 41F, and no items above 44F, and standing water in bottom of cooler like it is in defrost mode or other problem. Foods rearranged and ice added to items. Recommend having this cooler serviced to ensure working properly.

38 6-501.111; Several flies throughout the back of the facility. Keep the premises free of insects, rodents, and other pests. Back door has working air curtain device and bug light near door. Recommend adding front light or sticky traps above a trash can and away from food and prep areas.

43 3-304.12 (F); Core; Spoon for milkshake items sitting in water less than 135F. Water temperature 80F. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 4 hours or when container has accumulated soil or residue. Container emptied and cleaned and hot water added during inspection.

49 4-601.11;Core; Food debris and greasy residue buildup along bottoms of make line coolers. Gaskets on coolers soiled with black 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.

55 6-501.12 Cleaning, Frequency and Restrictions(C) Walls near breading station and floors under equipment have minor food debris and residue buildup. Physical facilities, floors, walls and ceilings, shall be cleaned as often as necessary to keep them clean.

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