South Wake Restaurant Inspections: Holly Springs (NC), Apex & Fuquay-Varina (Feb. 16–28)
From High Scores to Critical Correctives: A Look Inside Recent Food Safety Inspections Across Southwest Wake County
Holly Springs, NC, Mar. 9, 2026 — Recent health inspections conducted between February 16 and February 28 across local food establishments in Apex, Holly Springs, and Fuquay-Varina resulted in scores ranging from 89 to 100. While many kitchens demonstrated high compliance, inspectors identified several operational trouble spots where consistency in daily food safety practices was lacking.
The most common observation concerned the upkeep of non-food-contact surfaces. In roughly 60% of reports, inspectors noted buildup, such as grease, food debris, or milk residue, on shelving units, cooler handles, and equipment exteriors.
Critical lapses in temperature control and cooling were documented at several sites. In one instance, a cooler drawer unit was found turned off, resulting in cooked meats and cheeses reaching temperatures as high as 62°F. Another establishment struggled with cooling efficiency, with large pans of sauce still at 122°F three hours into the process. These “danger zone” temperatures are significant because they enable rapid bacterial growth.
Sanitation and storage practices were also areas of concern:
Cleaning Lapses: Inspectors found soiled dishes and utensils stored as clean and noted instances in which mechanical dish machines failed to reach the required 160°F sanitizing temperature.
Handwashing Barriers: Lapses included handwashing sinks being used for general cleaning, blocked by ice, or missing essential supplies such as soap and paper towels.
Cross-Contamination: Several sites were corrected for storing raw meat or eggs directly above ready-to-eat foods such as vegetables and cheeses.
Facility Upkeep: Physical maintenance issues, such as torn cooler gaskets, rusty shelving, and worn floor paint, were cited as obstacles to maintaining easily cleanable surfaces.
Overall, while repeat violations regarding equipment cleanliness and storage were noted at some locations, most establishments took immediate corrective action to resolve these issues during the inspector’s visit.
[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 (6)
HARRIS TEETER STARBUCKS | Inspection Date: 02/27/2026 | Score: 100 | Grade: A
MAMMA MIA ITALIAN BISTRO | Inspection Date: 02/19/2026 | Score: 99 | Grade: A
OSHA | Inspection Date: 02/17/2026 | Score: 98.5 | Grade: A
PIMIENTO TEA ROOM | Inspection Date: 02/19/2026 | Score: 100 | Grade: A
THAI THAI CUISINE | Inspection Date: 02/25/2026 | Score: 97 | Grade: A
THE CLUB AT 12 OAKS | Inspection Date: 02/20/2026 | Score: 98 | Grade: A
APEX (12)
KAARA | Inspection Date: 02/25/2026 | Score: 89 | Grade: B
KYLIN ASIAN CUISINE | Inspection Date: 02/18/2026 | Score: 97.5 | Grade: A
LIME & LEMON INDIAN | Inspection Date: 02/18/2026 | Score: 93.5 | Grade: A
NAAN HOUSE INDIAN BISTRO | Inspection Date: 02/23/2026 | Score: 97.5 | Grade: A
QDOBA 8011 | Inspection Date: 02/18/2026 | Score: 96.5 | Grade: A
RUCKUS PIZZA APEX | Inspection Date: 02/16/2026 | Score: 97.5 | Grade: A
SERAFINA RISTORANTE | Inspection Date: 02/24/2026 | Score: 97 | Grade: A
SOBOL | Inspection Date: 02/26/2026 | Score: 99.5 | Grade: A
STARBUCKS #55618 | Inspection Date: 02/24/2026 | Score: 99 | Grade: A
SUYU SUSHI | Inspection Date: 02/24/2026 | Score: 100 | Grade: A
THE PROVINCIAL | Inspection Date: 02/24/2026 | Score: 97.5 | Grade: A
YAMATO | Inspection Date: 02/27/2026 | Score: 98 | Grade: A
FUQUAY-VARINA (1)
DADDY D'S BBQ | Inspection Date: 02/16/2026 | Score: 99 | Grade: A
Inspection Observations and Corrective Actions.
HOLLY SPRINGS (6)
HARRIS TEETER #118 STARBUCKS
5277 SUNSET LAKE RD, HOLLY SPRINGS, NC 27540
Inspection Date: 02/27/2026
Score: 100
Grade: A
Observations & Corrective Actions
No violations cited.
MAMMA MIA ITALIAN BISTRO
300 S MAIN ST, STE 200, HOLLY SPRINGS, NC 27540
Inspection Date: 02/19/2026
Score: 99
Grade: A
Observations & Corrective Actions
28 7-102.11 Oven cleaner spray bottle not labeled. Label working containers of toxic materials such as cleaners and sanitizers.-Pf Labeled at time of inspection.
44 4-903.11(A), (B) and (D); Core; Clean plastic containers stacked while still wet. Equipment shall be stored in a self draining position that allows for air drying. No points taken.
OSHA THAI KITCHEN AND SUSHI
242 S MAIN ST, HOLLY SPRINGS, NC 27540-9094
Inspection Date: 02/17/2026
Score: 98.5
Grade: A
Observations & Corrective Actions
15 3-302.11 Raw pork (in bag) touching broccoli (in bag) on bottom shelf of reach in cooler; also duck eggs above. Separate types of raw animal foods from ready to eat foods during storage, preparation, holding, and display. Reorganized.
PIMIENTO TEA ROOM
200 N MAIN ST, HOLLY SPRINGS, NC 27540
Inspection Date: 02/19/2026
Score: 100 Grade: A
Observations & Corrective Actions
No violations cited.
THAI THAI CUISINE
108 OSTERVILLE DR, HOLLY SPRINGS, NC 27540
Inspection Date: 02/25/2026
Score: 97
Grade: A
Observations & Corrective Actions
15 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P). Raw pork sausage stored over veggies in walk in cooler. In all coolers, store foods according to final cook temperatures. Reorganized according to final temps.
49 4-602.13; Some food/soil debris interior coolers and freezers. Non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
56 6-501.110 Two cell phones on prep counters. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.
THE CLUB AT 12 OAKS
2004 GREEN OAKS PKWY., HOLLY SPRINGS, NC 27540
Inspection Date: 02/20/2026
Score: 98
Grade: A
Observations & Corrective Actions
10 6-301.11 Handwashing Cleanser, Availability- Dispenser empty or broken at cook line. Will keep bottle soap at sink until replaced/filled.
6-301.12 No paper towels at same location on cook line. Refilled.
43 3-304.12 Observed plastic single service container stored in sugar bin and used as a scoop. Use only a utensil/scoop with a handle and store in product with handles up and extending out of foods.
3-304.12 Ice scoop stored on top of ice machine in polyware plastic container which needs cleaning. In between use utensils, such as scoops used only with non potentially hazardous foods shall be stored in a clean location. Wash and sanitize container daily.
47 4-501.11 Some rusty wire shelving in walk in cooler and where tea dispensers are located. Gasket on walk in cooler torn. Equipment shall be kept in good repair.
4-101.19 Cardboard used on shelving on some shelving. Nonfood-contact surfaces of equipment that are exposed to soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
APEX (12)
KAARA
2700 STOKESDALE AVE, SUITE 120, APEX, NC 27523
Inspection Date: 02/25/2026
Score: 89
Grade: B
Observations & Corrective Actions
1 2-103.11(A-P); Priority Foundation; Repeat food storage violation, repeat cooling violation, improper temperature control of TCS foods and improperly cleaned equipment observed today. The PIC shall ensure rules in the code for food safety and handling are met. CDI- reviewed areas of critical oversight. No point taken today.
15 3-302.11 (A) (1) (2); Priority; Raw shrimp stored above ready-to-eat foods in reach-in cooler. Raw eggs and fish stored above ready-to-eat foods such as cheese and cabbage in walk-in cooler. Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables to prevent cross contamination. CDI- storage education provided and foods were relocated. Full points taken for repeat violation.
16 4-601.11(A); Priority Foundation; Observed date marking sticker residue on numerous metal pans stored as clean. Pans were stacked together. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- all pans removed for additional cleaning. Spoke with PIC about date marking stickers and glue residue. PIC may opt to replace stickers with a better material that does not leave residue. No points taken.
20 3-501.14(A); Priority; Onion and tomato sauce mixture cooling in the reach-in unit from last night measured 48 - 49F. Quickly cool TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- sauce voluntarily discarded. Full points taken for repeat violation.
22 3-501.16(A) (2); Priority; Cooked shrimp, cooked chicken and fried paneer cheese in the cooler drawer unit were observed between 58 and 62F. Maintain TCS foods in cold holding at 41F or less. Upon further inspection, unit was observed to be off. CDI- all foods voluntarily discarded and unit was turned on.
33 3-501.15; Priority Foundation; Large metal containers of rice with plastic wrap were observed still cooling in the reach-in unit. Onion and tomato sauce mixture from last night failed to cool within proper time frame due to ineffective cooling methods (deep contianer). Quickly cool foods using methods such as open/vented shallow pans, large ice baths or ice wands and active stirring. Walk-in freezer may be used for fast cooling. Cold air must flow around product to remove the heat. CDI- cooling education provided. Sauce voluntarily discarded. Rice moved to shallow pans to finish cooling quickly. Full point taken for repeat violation.
35 3-501.13 (E); Core; Observed reduced oxygen packaged fish thawed inside its packaging in the walk-in cooler. 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. CDI- instructed employee to cut bags open and provided thawing education. No point taken.
37 3-302.12; Core; Multiple containers of powdered and granulated foods such as flour, sugar/spice were unlabeled. Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta or rice. Label all applicable foods.
39 3-305.11; Core; Observed a bag of onions on the floor near the drain for the handwashing sink. Store food in a clean, dry location, not exposed to splash, dust or other contamination. Keep at least 6 inches above the floor. CDI- bag of onions was moved onto a lower prep shelf.
43 3-304.12 (A)(B); Core; Plastic containers were being used as portioning utensils and kept inside cooked foods like chicken. Metal bowl used as a scoop inside dry rice container. In-use utensils in TCS food, must be stored with handles above the food and top of the food container. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Use appropriate dispensing utensils and store accordingly. CDI- bowls removed. Full point may be taken for repeat violations.
KYLIN ASIAN CUISINE
2143 TEN-TEN RD, APEX, NC 27539
Inspection Date: 02/18/2026
Score: 97.5
Grade: A
Observations & Corrective Actions
43 3-304.12 In-Use Utensils, Between-Use Storage (C) Several knives and spatulas stored in soiled water held at 104F. 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. The PIC moves the knives and spatulas to the dish pit to be cleaned and sanitized and placed clean water in the pan.
49 4-602.13 Nonfood Contact Surfaces (C) All of the outer surfaces of equipment are soiled with food debris, grease, and build up. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency.REPEAT VIOLATION
55 6-501.12 Cleaning, Frequency and Restrictions (C) Floors under equipment and walls are soiled with grease, splatter, and build up. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency. Detail clean and increase cleaning frequency.REPEAT VIOLATION
LIME AND LEMON INDIAN GRILL
2025 CREEKSIDE LANDING DR, APEX, NC 27502
Inspection Date: 02/18/2026
Score: 93.5
Grade: A
Observations & Corrective Actions
13 3-202.15; Priority Foundation; Observed two severely dented cans of cooked potato on a storage rack with other canned goods. Food packaging must be in good condition, intact and protect the food inside. CDI- cans were voluntarily discarded by PIC. No point taken today.
15 3-302.11(A)(4)(7); Core; Multiple foods observed uncovered in the makeline refrigeration units on lower shelving. Except when the food is being cooled, store food in packages, covered containers, or wrappings. Dented cans of potato stored on rack with other canned foods. Separate potentially adulterated food from other food by placing the compromised foods in a designated location. CDI- cans were voluntarily discarded and PIC was instructed to wrap or cover foods. Points may be taken in the future for repeat violations.
20 3-501.14(A); Priority; Large pans of sauce with chicken inside the blast chiller were observed between 88 and 122F. Cooling was initiated 3 hours prior to inspection. Cooked onion cooling on a sheet tray in the kitchen from earlier today was observed between 67-75F. Quickly cool cooked TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- chicken/sauce and onions voluntarily discarded. Full points taken for repeat violation.
33 3-501.15; Priority Foundation; Chicken did not cool quickly enough inside blast chiller due to ineffective cooling methods. Cooked onion was left out too long and never cooled within the acceptable time frame. Multiple pans of cooked chicken and lamb were observed tightly wrapped in the reach-in cooler and still cooling. Quickly cool foods using methods such as open/vented shallow pans, large ice baths and active stirring or rapid cooling equipment such as blast chiller or freezer. Cold air must flow around product to remove the heat and product should not be deeper than 3 inches. Ensure foods are placed into refrigeration to cool once below 135F. CDI-cooling education provided. Chicken and sauce in the blast chiller and onion were voluntarily discarded. Trays of lamb and chicken were uncovered and placed in the freezer to complete cooling.
35 3-501.13 (E); Core; ROP salmon was sealed in packaging inside the reach-in cooler at the makeline. 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 under running water. 3-501.13; Priority Foundation; Observed whole fish thawing in a prep sink in shallow, standing water upon arrival. Frozen shrimp were also thawing in a bucket of water on the floor. Thaw foods under running water of 70F or less or under refrigeration. CDI- fish and shrimp were relocated to refrigeration and water was drained.
37 3-302.12; Core; Pink salt and regular salt containers did not have labels. Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
39 3-305.11; Core; Multiple foods observed on the floor upon arrival including a pot of cooked cashews, boxes of okra, and a bucket of shrimp. A carton of cilantro was observed on the walk-in cooler floor. Boxes of cauliflower were placed on top of the trash can in the kitchen. Store food in a clean, dry location, not exposed to splash, dust or other contamination. Keep at least 6 inches above the floor. CDI - all foods relocated to appropriate locations.
40 2-402.11; Core; Observed an employee with a long beard cooking upon arrival. Employee was also not wearing a hair net or hat. Effective hair restraints shall be worn during food preparation to prevent possible contamination from hair. Ensure employees wear effective hair restraints. Employee donned a hair net during inspection but still needs a beard guard.
45 4-903.11(C); Core; Observed several stacks of single-use food containers stored outside their packaging with the food-contact surface exposed. Single-service articles shall be kept in the original protective package or stored using other means that protect from contamination until used. CDI-containers inverted.
NAAN HOUSE INDIAN BISTRO
5460 APEX PEAKWAY, APEX, NC 27502
Inspection Date: 02/23/2026
Score: 97.5
Grade: A
Observations & Corrective Actions
16 4-602.11 Equipment Food-Contact Surfaces and Utensils The grey panel inside the ice machine is soiled with a black residue. (E)Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. PIC advised to clean grey panel each time the ice machine is cleaned. WILL RETURN TO VERIFY WITH 72 HRS
44 4-901.11 Equipment and Utensils, Air-Drying Required (C) Employee observed towel drying dishes and pans after being cleaned and sanitized. After cleaning and sanitizing, equipment and utensils may not be cloth dried. PIC informed and advised to retrain staff on air drying requirements.
47 4-501.12 Cutting Surfaces (C) Cutting boards deeply scratched and discolored. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. PIC informed to repair or replace. REPEAT VIOLATION
QDOBA 8011
1005 BEAVER CREEK COMMONS DRIVE, APEX, NC 27502
Inspection Date: 02/18/2026
Score: 96.5
Grade: A
Observations & Corrective Actions
10 6-301.12; Priority Foundation; No paper towels available in prep area or men’s bathroom. Provide paper towels or approved alternative for hand drying at each handwashing sink. CDI- manager bought and replaced paper towels.
15 3-302.11 (A)(2); Priority; An open box of raw shrimp was stored below an open box of raw, packaged chicken in the walk-in cooler. Chicken was still sealed in bags so risk of cross contamination was low. Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. CDI- shrimp moved to higher shelf. Storage education provided. No points taken today.
22 3-501.16(A)(2); Priority; Makeline TCS foods holding above 41F (see temp chart). Maintain TCS foods in cold holding at 41F or less. Manager stated that makeline unit had been temporarily unplugged shortly before inspection for cleaning behind unit. Unit was plugged back in and was cooling down. Ensure TCS foods are not temperature abused by storing them in working refrigeration at all times. Food items were moved to the walk-in cooler to rapidly chill.
44 4-903.11 (A), (B), and (D); Multiple stacks of clean pans and plastic food storage containers were stacked wet on the drain board of 3 compartment sink. After cleaning and sanitizing, dishes and equipment shall be stored in a self-draining position that allows air drying. Manager to optimize storage shelf for proper drying.
48 4-302.14; Priority Foundation; Quat testing paper was damaged by water and chemical exposure and unable to accurately measure concentration of Quat sanitizer. Provide a test kit that accurately measures sanitizer concentrations. CDI- provided some new Quat paper until manager can order more.
55 6-101.11/6-201.11; Core; Wall near grill area is in poor repair and has a very rough texture. Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.11; Core; Men’s bathroom wall inside the stall is buckling. Physical facilities shall be kept in good repair. Repair these areas to meet code. No point taken today.
RUCKUS PIZZA, PASTA SPIRITS APEX
1055 PINE PLAZA DR, APEX, NC 27523
Inspection Date: 02/16/2026
Score: 97.5
Grade: A
Observations & Corrective Actions
24 3-501.19 Time as a Public Health Control (P) (Pf) The sushi rice that was time stamped 10am-2pm was held until 2:45pm. 3-501.19(B) (4) (5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. The PIC discarded the sushi rice.CORRECTED DURING INSPECTION (CDI)
43 3-304.12 In-Use Utensils, Between-Use Storage (C) Knives at the sushi station stored in a container of visibly soiled water that was held at 64F. 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. PIC placed the knives in the dish pit to be cleaned and sanitized.
49 4-602.13 Nonfood Contact Surfaces (C) Prep top units contain food debris build up in corners and crevices near food container wells. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. PIC advised.
SERAFINA RISTORANTE
126 N SALEM ST, APEX, NC 27502
Inspection Date: 02/24/2026
Score: 97
Grade: A
Observations & Corrective Actions
16 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Soiled knives, meat slicer, ten can can opener, dishes, and utensils were stored as clean. Equipment food contact surfaces and utensils shall be clean to sight and touch. These items were cleaned and sanitized. CORRECTED DURING INSPECTION (CDI)
47 4-501.12 Cutting Surfaces (C) Cutting boards were deeply scratched and heavily discolored. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. PIC advised.
49 4-602.13 Nonfood Contact Surfaces (C) Dessert reach in cooler shelves and interior floor surface are soiled. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. PIC informed.
55 6-501.12 Cleaning, Frequency and Restrictions (C) Hood panels and tile walls at the cookline are soiled. Physical facilities shall be cleaned as often necessary to keep them clean.
SOBOL
1451 RICHARDSON RD, SUITE 124, APEX, NC 27523
Inspection Date: 02/26/2026
Score: 99.5
Grade: A
Observations & Corrective Actions
43 3-304.12 (B); Core; Several scoops in protein powder and other ingredients like chia seeds were laying in the product inside containers. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Consider storing on top of the container or lift handles out of product inside containers.
54 5-501.114; Core; Outside yellow garbage/recycling receptacles are missing drain plugs. Drains in dumpsters and waste containers shall have drain plugs in place. Work with landlord and waste contractor on replacing these. No point taken
STARBUCKS #55618
1268 W WILLIAMS ST, APEX, NC 27502
Inspection Date: 02/24/2026
Score: 99
Grade: A
Observations & Corrective Actions
49 4-601.11 (B) and (C); Core; Bottom of tall reach-in unit has milk residue accumulation. Shelving in same unit has old sticker residue accumulation. Coffee residue present on shelving under drivethru sink and in bottom of second tall reach-in unit where cold brew is stored. Equipment nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue and other debris. Clean inside of tall reach-in coolers and shelving.
SUYU SUSHI
301 N SALEM ST, APEX, NC 27502
Inspection Date: 02/24/2026
Score: 100 Grade: A
Observations & Corrective Actions
35 3-501.13 Thawing (Pf) ROP fish was thawing while still in the package. 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. PIC had food employee removed ROPfish from packaging to continue thawing.
THE PROVINCIAL
119 N SALEM ST, APEX, NC 27502
Inspection Date: 02/24/2026
Score: 97.5
Grade: A
Observations & Corrective Actions
41 3-304.14 Wiping Cloths, Use Limitations (C) Several wiping cloths were observed on prep surfaces upon arrival. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. CDI-bleach bucket made for cloths.REPEAT VIOLATION
45 4-502.13 Single-Service and Single-Use Articles - Use Limitations (C) Establishment is reusing plastic goat cheese containers for other food storage. Single-use containers cannot be reused. These containers are not meant to be reused for food storage and do not meet NSF standards for cleanability. Discontinue the use of these containers.REPEAT VIOLATION
55 6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Floor sealant and paint worn. Small holes in FRP. Splatter on ceiling tiles. Physical facilities shall be maintained in good repair. PIC advised. REPEAT VIOLATION
YAMATO
700 E WILLIAMS ST, APEX, NC 27502
Inspection Date: 02/27/2026
Score: 98
Grade: A
Observations & Corrective Actions
10 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Huge blocks of ice and cleaning items were stored on the sushi bar hand washing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Items were removed. ***CORRECTED DURING INSPECTION (CDI)REPEAT VIOLATION
49 4-602.13 Nonfood Contact Surfaces (C) The sides of the salad cooler are soiled with dust and residue. Counters under grill have extensive food debris accumulation. Grease is dripping from hood vent above cookline. Nonfood-contact surfaces of equipment shall be kept free of dust, dirt, food residue and debris accumulation. Increase cleaning frequency. REPEAT VIOLATION
55 6-501.12 Cleaning, Frequency and Restrictions (C) Walls and ceilings throughout kitchen contain splatter and build up. Physical facilities shall be cleaned as often as necessary to keep them clean. PIC advised.
FUQUAY-VARINA (1)
DADDY D’S BBQ
1526 BROAD ST, FUQUAY-VARINA, NC 27526
Inspection Date: 02/16/2026
Score: 99
Grade: A
Observations & Corrective Actions
47 Gasket torn on make line/ reach in cooler in corner. Equipment shall be kept in good repair. No points taken.
49 4-602.13 Cleaning needed of wire shelves outside walk in cooler (flour and oil). Nonfood contact surfaces shall be clean to sight and touch.