South Wake Restaurant Inspections: Holly Springs (NC), Apex & Fuquay-Varina (March 1st - 15th)
From High Scores to Critical Correctives: A Look Inside Recent Food Safety Inspections Across Southwest Wake County
Holly Springs, NC, Mar. 18, 2026 — Recent health inspections conducted between March 1st and March 15th across Holly Springs, Apex, and Fuquay-Varina resulted in scores ranging from 97 to 99.5, with every establishment earning an “A” grade. While overall performance remains strong, inspectors continue to note a consistent set of minor, recurring issues related to day-to-day kitchen operations.
The most common theme was the cleanliness of non-food-contact surfaces, which appeared in the majority of reports. Inspectors frequently cited buildup of food debris, grease, or residue on cooler interiors, shelving, prep counters, and equipment exteriors. In one case, spilled milk was observed inside a reach-in cooler, while another kitchen showed heavier accumulation across multiple units and surfaces. Even top-scoring establishments were cited for debris on walk-in cooler floors, underscoring that consistent cleaning remains a challenge.
Food-handling and storage practices also emerged as a concern, particularly during active kitchen operations. Inspectors observed utensils stored improperly, such as ice scoops placed on top of machines rather than in sanitary holders, and containers used in ways not intended for food contact. Temperature control issues were less widespread but, when present, more serious. In one instance, prepared foods exceeded safe cold-holding limits due to overstacking, while another inspection found a freshly made item still at 64°F during the cooling process, well within the range where bacteria can grow rapidly.
There were also several findings tied to equipment sanitation and facility upkeep. Food-contact surfaces, such as slicers and prep stations, showed grease and food residue buildup in some kitchens, while one inspection found sanitizer levels initially ineffective, which were later corrected. Facility issues, including dusty ventilation systems, debris on floors, and damaged flooring, appeared across multiple reports, though typically at a minor level.
Most importantly, nearly all violations were corrected during the inspection or addressed immediately by staff. In some cases, inspectors noted improvement from prior visits, suggesting operators are responding to feedback.
The overall picture is one of strong compliance with routine execution gaps rather than systemic failures. Local kitchens are largely meeting food safety standards, but the reports underscore a familiar reality: maintaining consistent cleaning, proper food handling, and attention to detail throughout the day remains the key to avoiding repeat violations.
[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.
HOLLY SPRINGS, NC (4)
BUFFALO WILD WINGS #439 | Date: 3/2/2026 | Score/Grade: 97.50 A
CHASKA INDIAN CUISINE | Date: 3/10/2026 | Score/Grade: 98.50 A
SHAKE SHACK #1735 | Date: 3/2/2026 | Score/Grade: 99.50 A
THE BREW BOX FOOD HALL | Date: 3/11/2026 | Score/Grade: 99.50 A
APEX, NC (5)
AKAMI SUSHI BAR | Date: 3/10/2026 | Score/Grade: 98.50 A
ARBY’S | Date: 3/12/2026 | Score/Grade: 98 A
JM PEAK PLAZA #3080 | Date: 3/3/2026 | Score/Grade: 97 A
KAARA | Date: 3/2/2026 | Score/Grade: 98.50 A
MEZZA LUNA PIZZERIA | Date: 3/4/2026 | Score/Grade: 99 A
FUQUAY-VARINA, NC (1)
MCWALLY’S | Date: 3/9/2026 | Score/Grade: 98.50 A
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Inspection Observations and Corrective Actions.
HOLLY SPRINGS, NC
BUFFALO WILD WINGS #439
121 GRAND HILL PL, HOLLY SPRINGS NC 27540
Inspection Date: 3/2/2026
Final Score/Grade: 97.50 A
Violations
Utensils, equipment & linens: properly stored, dried & handled - 4-903.11(A), (B) and (D); Core; Observed steel containers stacked wet. Equipment shall be stored in a self draining position that allows for air drying.
Corrected During Inspection: No
Repeat Violation: Yes
Points Taken: 1
Non-food contact surfaces clean - 4-602.13 Exterior/interior equipment, reach in coolers and drawer coolers heavy 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
Physical facilities installed, maintained & clean - 6-501.12 Cleaning, Frequency and Restrictions (C) Cleaning needed of floors and walls, including both walk in coolers.
Corrected During Inspection: No
Repeat Violation: No
Points Taken: 0.50
CHASKA INDIAN CUISINE
7244 GB ALFORD HWY, HOLLY SPRINGS NC 27540-7661
Inspection Date: 3/10/2026
Final Score/Grade: 98.50 A
Violations
In-use utensils: properly stored - 3-304.12 Two ice scoops stored on top of ice machine. Utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if cleaned and sanitized. Store in ice with handle up out of ice, or on a plate or other surface that is cleaned and sanitized daily.
Corrected During Inspection: Yes
Repeat Violation: Yes
Points Taken: 1
Non-food contact surfaces clean - 4-601.11 Some soil debris on interior reach in coolers and gaskets. Nonfood contact surfaces shall be clean to sight and touch.
Corrected During Inspection: No
Repeat Violation: No
Points Taken: 0.50
SHAKE SHACK #1735
153 GRAND HILL PL, HOLLY SPRINGS NC 27540
Inspection Date: 3/2/2026
Final Score/Grade: 99.50 A
Violations
Handwashing sinks supplied & accessible - 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwash sink by dishwash area blocked by worker prepping on cart. A handwashing sink may not be used for purposes other than handwashing and shall be maintained so that it is accessible at all times for employee use. No points taken.
Corrected During Inspection: Yes
Repeat Violation: No
Points Taken: 0
Non-food contact surfaces clean - 4-602.13 Nonfood Contact Surfaces (C) In shake area, reach in cooler has milk spilled inside unit. Non-food contact surfaces shall be clean to sight and touch.
Corrected During Inspection: No
Repeat Violation: No
Points Taken: 0.50
THE BREW BOX FOOD HALL
100 BIOTECHNOLOGY AVE, HOLLY SPRINGS NC 27540
Inspection Date: 3/11/2026
Final Score/Grade: 99.50 A
Violations
Physical facilities installed, maintained & clean - 6-501.12 Cleaning, Frequency and Restrictions (C) Some cleaning needed of food debris on floors in walk in coolers.
Corrected During Inspection: No
Repeat Violation: No
Points Taken: 0.50
APEX, NC
AKAMI SUSHI BAR
1561 E WILLIAMS ST, APEX NC 27539
Inspection Date: 3/10/2026
Final Score/Grade: 98.50 A
Violations
Food-contact surfaces: cleaned & sanitized - 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) Chemical sanitizing solution in the three (3) compartment sink did not register when tested. Maintain sanitizer at correct concentrations when being used to sanitize. PIC changed the container used to mix sanitizer, remade chemical sanitizing solution, and tested the solution to the required concentration.CORRECTED DURING INSPECTION (CDI)
Corrected During Inspection: Yes
Repeat Violation: No
Points Taken: 1.50
ARBY’S
1500 EAST WILLIAMS STREET, APEX NC 27502
Inspection Date: 3/12/2026
Final Score/Grade: 98 A
Violations
Food-contact surfaces: cleaned & sanitized - 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Meat slicer and scale soiled with food debris and grease build up. Equipment food contact surfaces and utensils shall be clean to sight and touch. PIC had roast beef slicer station cleaned. CORRECTED DITING INSPECTION (CDI)
Corrected During Inspection: Yes
Repeat Violation: No
Points Taken: 1.50
Non-food contact surfaces clean - 4-602.13 Nonfood Contact Surfaces (C) Prep counter and toaster station soiled with food debris and build up. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Corrected During Inspection: No
Repeat Violation: No
Points Taken: 0.50
JM PEAK PLAZA #3080
1761 NC-55 HWY, APEX NC 27523
Inspection Date: 3/3/2026
Final Score/Grade: 97 A
Violations
Hands clean & properly washed - 2-301.14 (F)(H); Priority; Observed an employee handle raw bacon, discard single-use gloves and fail to wash hands before reaching for new gloves. Wash hands before donning gloves to initiate a task that involves working with food. Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. CDI- handwashing education provided. Employee then washed hands before returning to food prep.
Corrected During Inspection: Yes
Repeat Violation: No
Points Taken: 2
Proper cooling methods used; adequate equipment for temperature control - 3-501.15; Priority Foundation; Observed tuna salad prepared during inspection and placed into containers with tight lids. Tuna is made from room temperature packs. Tuna measured 64F in the middle. Quickly cool TCS foods using methods such as open/vented shallow pans, large ice baths or rapid cooling equipment and active stirring. Cold air must flow around product to remove the heat. CDI- cooling education provided. Tuna was separated into smaller containers and left uncovered to cool quickly. Refrigerating packs of tuna prior to preparation is also a good idea to shorten the cooling time required.
Corrected During Inspection: Yes
Repeat Violation: No
Points Taken: 0.50
Non-food contact surfaces clean - 4-601.11 (B) and (C); Core; Metal wire shelving above the prep area in the back has dust and residue accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, 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
KAARA
2700 STOKESDALE AVE SUITE 120, APEX NC 27523
Inspection Date: 3/2/2026
Final Score/Grade: 98.50 A
Violations
In-use utensils: properly stored - 3-304.12 (A)(B); Core; A plastic container was being used as a portioning utensil and kept inside a container of paneer. In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Use appropriate dispensing utensils with handles and store accordingly. CDI- plastic container removed. Full point taken for repeat violations.
Corrected During Inspection: Yes
Repeat Violation: Yes
Points Taken: 1
Utensils, equipment & linens: properly stored, dried & handled - 4-903.11 (A), (B), and (D); Core; Several metal pans were stacked wet and turned over so that water cannot drain out on drainboard above warewashing area. After cleaning and sanitizing, equipment shall be placed in a self-draining position that allows air drying. CDI- educated PIC on proper drying technique and instructed employee to separate pans.
Corrected During Inspection: Yes
Repeat Violation: No
Points Taken: 0.50
Single-use & single-service articles: properly stored & used - 4-502.13; Core; A plastic garlic container was observed being reused to store baking soda in the dry storage area. Single-use and single-service articles cannot be reused. CDI- baking soda was removed from container and container voluntarily discarded. Only use NSF rated food storage containers and do not reuse other food storage containers once empty. These are not meant for reuse.
Corrected During Inspection: Yes
Repeat Violation: No
Points Taken: 0
MEZZA LUNA PIZZERIA
1763 W WILLIAMS ST, APEX NC 27523
Inspection Date: 3/4/2026
Final Score/Grade: 99 A
Violations
Toxic substances properly identified stored & used - 7-102.11; Priority Foundation; Spray bottle of degreaser had a faint label. Label working containers of toxic materials such as cleaners and sanitizers with clear, individual labels. CDI- label reapplied. No point taken.
Corrected During Inspection: Yes
Repeat Violation: No
Points Taken: 0
Single-use & single-service articles: properly stored & used - 4-903.11(A)(C); Core; Single-use trays stored on dirty shelf above cookline. 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. Clean shelf and store items in a clean location, especially if removed from original packaging.
Corrected During Inspection: No
Repeat Violation: No
Points Taken: 0.50
Non-food contact surfaces clean - 4-601.11 (B) and (C); Core; Makeline reach-in unit has visible residue build-up under front counter portion and near gaskets. Shelf above makeline has visible food residue accumulation. The nonfood-contact surfaces of equipment shall be kept free of dust, dirt, food residue and other debris accumulation. Increase cleaning frequency of stated items. Cleaning has improved greatly since previous inspection. Full point not taken.
Corrected During Inspection: No
Repeat Violation: Yes
Points Taken: 0.50
Physical facilities installed, maintained & clean - 6-101.11/6-501.11; Core; Broken floor tiles present around grease trap on floor in kitchen. Physical facilities shall be maintained in good repair. Repair/replace floor tiles to be smooth and easily cleanable.
Corrected During Inspection: No
Repeat Violation: No
Points Taken: 0
FUQUAY-VARINA, NC
MCWALLY’S
1475 N JUDD PKWY NE, FUQUAY VARINA NC 27526
Inspection Date: 3/9/2026
Final Score/Grade: 98.50 A
Violations
Proper cold holding temperatures - 3-501.16 (A) Corned beef and beans stacked too high on make line are above 41F. Cold TCS (Time / Temperature Control for Safety) food shall be kept at 41F or below. Stacked too high on make line. Lowered to correct line on pans.
Corrected During Inspection: Yes
Repeat Violation: No
Points Taken: 1.50
Meets ventilation & lighting requirements; designated areas used - 6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C) Ceiling vents in back prep area are getting dusty/dirty. No points taken.
Corrected During Inspection: No
Repeat Violation: No
Points Taken: 0