Wake County (NC) Restaurants Receiving a Health Inspection Report Grade of "B" or Lower (12/15 -12/31)
A summary, including inspector comments, of Wake County (NC) restaurants receiving a "B" or "C" grade on recent health inspection reports.
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.
The following restaurants in Wake County, NC, received a health inspection rating of “B” or lower during the period from December 15, 2025, through December 31, 2025. A link to the full inspection report is included at the end of each restaurant’s Comments & Observations section.
Holly Springs, NC, Dec. 31, 2025
Summary Inspection Scores
TGI Fridays #2175 | Garner, NC | Inspection Date: 12/31/2025 | Score/Grade: 88.50 - B
Village Draft House | Raleigh, NC | Inspection Date: 12/30/2025 | Score/Grade: 83 - B
Inspection Observations and Corrective Actions.
TGI FRIDAY’S #2175
1100 TIMBER DR E, GARNER/NC/27529
Inspection Date: 12/31/2025
Score/Grade: 88.50 @ B
Comments & Observations
Summary Description: PIC Present, demonstrates knowledge, & performs duties
Item No: 1
Points Subtracted: 1
Comments:
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector’s questions related to the operation of the food establishment. -Pf. The dish machine was a hot water dish machine and was not reaching the 180F. There were several potentially hazardous that were not being held cold at 41F or hot at 135F. There were pest in the kitchen. The kitchen must be maintained in a safe conditions.
Summary Description: Food-contact surfaces: cleaned & sanitized
Item No: 16
Points Subtracted: 3
Comments:
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) The hot water dish machine was not reaching 180F. The dish machine was taken through four complete cycles. The dish machine was leaking water. The hot water must reach a temperature of 180F. Dishes can be washed in the dish machine but must sanitized at the three compartment sink. ECO-Lab was called out by the manager to repair the dish machine. This is a repeat item. A return visit will be made to see if the item has been corrected. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer’s recommended cleaning procedure. The microwaves need to be cleaned out. There was debris in the microwaves.
Summary Description: Proper hot holding temperatures
Item No: 21
Points Subtracted: 1.50
Comments:
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P There were several pans of ribs that were being held at 124F to 109F. This potentially hazardous food must be held hot at 135F or above. CDI... The ribs were reheated to 165F.
Summary Description: Proper cold holding temperatures
Item No: 22
Points Subtracted: 3
Comments:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chicken was held at 49F, Shrimp was 48F, Beef was 52F, Pasta was 50F, Salad mix was 52F, Sliced tomatoes was held 52F, boiled eggs was 53F, Blue Cheese was held at 54F. These potentially hazardous foods must be held at 41F or below. CDI.. The food items were placed in the trash can by the manager on duty. This has been a repeat item on the three inspections.
Summary Description: Insects & rodents not present; no unauthorized animals
Item No: 38
Points Subtracted: 1
Comments:
6-501.111 Controlling Pests (Pf) There were live roaches observed in the kitchen. There were several live fruit flies observed in the kitchen. Take steps to eliminate the pest control problem. The manager call the pest Go Fourth Pest Control. A return visit will be made to see if the item has been corrected.
Summary Description: Utensils, equipment & linens: properly stored, dried & handled
Item No: 44
Points Subtracted: 0
Comments:
4-903.11 (A) 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. Clean dishes were stored on a shelf that needed to be cleaned.
Summary Description: Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Item No: 47
Points Subtracted: 0.50
Comments:
4-501.11 Good Repair and Proper Adjustment - Equipment (C) There were several cold hold units that could not maintain cold temperatures at 41F or below. Repair the leak in the walk-in freezer to remove the ice. All equipment must be in good repair and easy to clean.
Summary Description: Non-food contact surfaces clean
Item No: 49
Points Subtracted: 0.50
Comments:
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Clean around the grill and cooking equipment. Clean the baffles to remove the grease. Clean the storage shelves. There were some reside build-up along the gaskets. Clean out the cooler drawer below the cook line and shelving space and above the three compartment. A detailed cleaning is needed throughout the kitchen. Keep non food contact surfaces of equipment clean to avoid the build-up dust, food reside or debris. This was a general comment from the last inspection.
Summary Description: Physical facilities installed, maintained & clean
Item No: 55
Points Subtracted: 1
Comments: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. The grout was missing from several areas on the floor in the dish area, walk-in cooler and cook line. There was missing floor tiles in the kitchen and walk-in cooler. Floor must be in good repair and easy to clean.
VILLAGE DRAFT HOUSE
428 DANIELS ST, RALEIGH/NC/27605
Inspection Date: 12/30/2025
Score/Grade: 83 @ B
Comments & Observations
Summary Description: Proper eating, tasting, drinking or tobacco use
Item No: 6
Points Subtracted: 0.50
Comments:
2-401.11 (A); Core; Employee was eating and drinking on the back prep sink/ prep table area during the inspection. Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. PIC had the employee move to a different location.
Summary Description: Hands clean & properly washed
Item No: 8
Points Subtracted: 2
Comments:
2-301.14 (I); Priority; Employee observed removing food scraps from dirty dishes into trash can and did not wash hands before taking clean dishes out of the dishwasher to dry. Wash hands after engaging in other activities that contaminate hands. CDI- EHS addressed employee who then washed her hands appropriately. Train staff on when to wash hands.
Summary Description: No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Item No: 9
Points Subtracted: 2
Comments:
3-301.11(B); Priority; Employee began to touch fried chicken bites with bare hands to place on a salad. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. CDI- EHS was able to correct the employee by having them place on gloves right before she touched the chicken for the salad. Remind employees to use utensils and gloves when handling these foods.
Summary Description: Handwashing sinks supplied & accessible
Item No: 10
Points Subtracted: 0
Comments:
5-205.11 (B); Priority Foundation; Hand washing sink by fry cooler and prep table were holding scrubbing pads. A handwashing sink may not be used for purposes other than handwashing. CDI- EHS had employee move the scrubbing pads from the sink and informed them not to store anything in the handsinks.
Summary Description: Food separated & protected
Item No: 15
Points Subtracted: 1.50
Comments:
3-302.11(A)(1); Priority; Raw shell eggs above lettuce in the walk in cooler. Raw chicken above cooked chicken wings in the breading flip top. Raw chicken beside ready to eat deli meats in the walk in cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- PIC moved to correct locations.
Summary Description: Proper cold holding temperatures
Item No: 22
Points Subtracted: 3
Comments:
3-501.16(A)(2); Priority Foundation; Multiple TCS foods (see temperature chart) above 41F in far right flip top cooler. These foods were placed in cooler around 9am-10am this morning. CDI- PIC voluntarily discarded all TCS foods in this cooler, replacing with product below 41F from the walk in cooler and maintain in ice bath until repaired. Maintain TCS foods in cold holding at 41F or less. Repeat; EHS emailed cold holding temperature logs for the PICs to implement immediately so that cold holding is checked twice daily. Repetitive violations can result in the implementation of a risk control plan (RCP) if not addressed.
Summary Description: Proper date marking & disposition
Item No: 23
Points Subtracted: 1.50
Comments:
3-501.18; Priority; Buffalo chicken dip labeled 12/21 and spinach dip labeled 12/20 stored in walk in cooler. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. CDI- PIC voluntarily discarded the foods.
Summary Description: Consumer advisory provided for raw/ undercooked foods
Item No: 25
Points Subtracted: 0.50
Comments:
3-603.11 (C)(2); Priority Foundation; Consumer advisory on the menu states “CONSUMING RAW OR UNDERCOOKED MEATS CAN INCREASE THE RISK OF FOODBORNE ILLNESS”. This is not the correct statement needed for the menu. 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 .. OR *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. EHS will verify compliance by 1/9/26.
Summary Description: Toxic substances properly identified stored & used
Item No: 28
Points Subtracted: 1
Comments:
7-204.11; Priority; Chlorine bleach was being used to clean the prep tables without being mixed with water and tested properly. Provide sanitizer at correct concentrations, diluting as required. CDI- Had the PIC wash down the surfaces thoroughly with water after bleach was applied. Do not use bleach unless you mix with water and test it. Use the quat sanitizer provided at the three compartment sink. Bleach by itself can chemical contaminate food and food contact surfaces if not applied properly.
Summary Description: Approved thawing methods used
Item No: 35
Points Subtracted: 0.50
Comments:
3-501.13 (E); Core; Mahi fish maintained in ROP packaging without being opened when thawed. 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.
Summary Description: Food properly labeled: original container
Item No: 37
Points Subtracted: 1
Comments:
3-302.12; Core; Dry ingredients containers such as salt, flour, hot honey sauce were not labeled to reflect the food contained within. Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Repeat.
Summary Description: Insects & rodents not present; no unauthorized animals
Item No: 38
Points Subtracted: 1
Comments:
6-202.15; Core; Rear entrance door is gapped at bottom allowing for entrance of insects and/or vermin. Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. Repeat; full points not taken, but will be taken at next inspection if not addressed.
Summary Description: Personal cleanliness
Item No: 40
Points Subtracted: 0
Comments:
2-303.11; Core; Employees noted with watch and wrist jewelry while preparing foods. Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Summary Description: Wiping cloths: properly used & stored
Item No: 41
Points Subtracted: 0
Comments:
3-304.14(D); Core; Many dry wiping cloths had food debris and were stored on cutting board surfaces. Maintain dry wiping cloths free of visible debris and soil. PIC removed.
Summary Description: Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Item No: 47
Points Subtracted: 0.50
Comments:
4-501.11; Core; The far right prep flip top cooler not maintaining cold hold temperature of 41F or below. The right door to this unit was also noted loose. Repair the lid that is loose inside the flip top salad prep cooler. Replace gaskets on low boy drawers that are torn - below flat top. Maintain equipment in good repair. Repeat. 4-501.12; Core; The cutting boards are in need of resurfacing as they are scored heavily from cutting. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Summary Description: Non-food contact surfaces clean
Item No: 49
Points Subtracted: 0.50
Comments:
4-601.11(C); Core; Clean the walk in freezer floor. Clean the outside of the dry storage bins i.e. the flour bin that is very soiled. Clean the white blade of the ice machine not directly touching ice. Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Summary Description: Plumbing installed; proper backflow devices
Item No: 51
Points Subtracted: 1
Comments:
5-202.11 (B); Core; The hand sinks have deteriorated nozzles and need replacing as they cannot be cleaned effectively. A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. 5-202.14; Priority; Provide appropriate backflow preventers at all hose bibbs with pressurized spray nozzles. Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. PIC took the hose off the nozzles. EHS still sent backflow via email.
Summary Description: Physical facilities installed, maintained & clean
Item No: 55
Points Subtracted: 0.50
Comments:
6-501.114; Core; Remove the non-working one door true reach in cooler currently being used for storage. Suggestion to remove and replace with storage rack if needed. It is not maintained clean and not being used for its intended purpose. Discard items and litter stored on the premises as they are not necessary to operation and maintenance.
6-501.11/12; Core; The ceilings near vents and the HVAC vent attachments are very dusty (above the clean dish rack and cooking line specifically).The back right room in the kitchen has a large amount of grease buildup and in need of cleaning. Floor drains need a thorough cleaning. Many of the FRP walls need to be cleaned, especially the walls under and surrounding the dish machine that have black buildup. The light fixtures in the hood above dishwasher that isn’t working needs to be replaced. New caulking needed on the handsink/walk areas as well as the prep sinks. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained clean and in good repair. Repeat.
Summary Description: Meets ventilation & lighting requirements; designated areas used
Item No: 56
Points Subtracted: 0
Comments:
6-305.11/6-501.110; Employee food in walk in cooler above foods for the restaurnat. Employee jacket and purse stored on clean dish rack. Designate and use an area for the orderly storage of employees’ clothing and possessions.
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