Restaurant · Wake County, NC

Apex Wings

Name: Apex Wings
Address: 518 E Williams St, Wake County, NC

518 E Williams St

Last inspected Jul 22, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Jul 22, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

7 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency Ice shoot of beverage dispenser is soiled with brown and pink organic matter. (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. PIC cleaned ice shoot and surrounding surfaces on the beverage dispenser.***CORRECTED DURING INSPECTION (CDI)***REPEAT VIOLATION***

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode —Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests (Pf) Some flies observed in kitchen. Premise shall be maintained free of insects. Review and Revise pest control plan. PIC hung fresh fly paper at the exit door. ***CDI***REPEAT VIOLATION***

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode —Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) Metal on inside of the fliptop unit is rusting. White coated metal shelving in small reach-in unit is chipping and rusting. Equipment shall be kept in good repair so that it is easily cleanable. Repair or replace this equipment.***REPEAT VIOLATION***

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-602.13 Nonfood Contact Surfaces (C) The following items are soiled and shall be cleaned: the interior surfaces of all reach in cooler and freezer unitsCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) The following items are soiled and shall be cleaned: the interior surfaces of all reach in cooler and freezer units; reach in freezer gaskets; the exterior surfaces of all equipment. Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Implement a detail cleaning process and increase cleaning frequency.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 5-501.16 Storage AreasFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.16 Storage Areas; Rooms and Receptacles; Capacity and Availability (C) Card board boxes stored on floor at rear exit door. (B) A receptacle shall be provided in each area of the FOOD ESTABLISHMENT or PREMISES where REFUSE is generated or commonly discarded; or where recyclables or returnables are placed. The PIC removed the card board stored on the floor.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

notedCode 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) 6-501.12 Cleaning; Frequency and Restrictions (C) Wall base molding is coming apart in spots near back entrance door and near walk-in cooler entrance. Floors in cooking areas and under equipment are soiled. Physical facilities shall be maintained clean and in good repair. Repair/replace base molding and clean floors. ***REPEAT VIOLATION*** 6-501.12 Cleaning; Frequency and Restrictions (C) The following surfaces are soiled and shall be cleaned: food debris on floors throughout kitchen/food prep area and the hood system has excessive grease and grime build up. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Detail clean and increase cleaning frequency.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-303.11 Intensity - Lighting (C) Hood systems are extremely dull and one light is blownFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11 Intensity - Lighting (C) Hood systems are extremely dull and one light is blown; and blown lights in the dish washing area. Provide required lighting intensity. ***REPEAT VIOLATION***

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Jul 22, 2026 · Original Source

1 - Inspection

Aug 20, 2025

Score 96

Official score: 96 · Understand this area’s scale

5 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode —Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests (Pf) Some flies observed in kitchen. Premise shall be maintained free of insects. Review and Revise pest control plan. PIC hung fresh fly paper at the exit door.

In plain English

More about signs of rodents or insects

notedCode —Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) 6-501.12 Cleaning; Frequency and Restrictions (C) Wall base moulding is coming apart in spots near back entrance door and near walk-in cooler entrance. Floors in cooking areas and under equipment are soiled. Physical facilities shall be maintained clean and in good repair. Repair/replace base moulding and clean floors

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-303.11 Intensity - Lighting (C) Hood systems are extremely dull and one light is blownFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11 Intensity - Lighting (C) Hood systems are extremely dull and one light is blown; and blown lights in the dish washing area. Provide required lighting intensity.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Aug 20, 2025 · Original Source

1 - Inspection

Apr 2, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

notedCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Observed a few boneless wings in the hot hold unit at 98 - 107F. Maintain TCS foods in hot holding at 135F or above. PIC indicated these were recently placed here and was unsure why they were not hot enough. No lid on container and food being stacked away from the bottom of the pan might have contributed to the temp being too low. All other foods observed sufficiently hot in this unit. CDI- boneless wings voluntarily discarded. No points taken today.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Observed raw chicken on a prep cart next to a breading bowl at 47 - 55F. No active preparation was occurring. Staff was busy restocking a recent supply order. Maintain TCS foods in cold holding at 41F or below unless actively preparing the food. CDI- placed chicken back in walk-in cooler until preparation could continue. Chicken was not out of temperature for more than 4 hours.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.12 (A)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A); Core; Plastic ramekins were being used as scoops in containers of cheese in the makeline fliptop unit and left in the cheese. In-use utensils used in TCS food must be stored with handles above the food and top of the food container. Use appropriate dispensing utensils with handles. CDI- ramekins discarded. No point taken.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; Metal on inside of the fliptop unit is rusting. White coated metal shelving in small reach-in unit is chipping and rusting. Equipment shall be kept in good repair so that it is easily cleanable. Repair or replace this equipment.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111; Core; Green garbage receptacle is missing a lid. Storage areas; enclosures; and receptacles for refuse; recyclables; and returnables shall be maintained in good repair. Repair or replace this receptacle to avoid a point deduction on next inspection.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Wall base moulding is coming apart in spots near back entrance door and near walk-in cooler entrance. Physical facilities shall be maintained in good repair. Repair/replace base moulding. No point taken today.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Apr 2, 2025 · Original Source

1 - Inspection

Oct 23, 2024

Score 92

Official score: 92 · Understand this area’s scale

8 recorded violations

notedCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Observed an employee rub their face and retrieve single-use gloves to handle food a moment later. Hands shall be washed before donning gloves for working with food. CDI- employee instructed to wash hands and then don gloves.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

3-301.11(B); Priority; Observed an employee handle a philly cheesesteak sandwich with their bare hands. Food employees may not contact ready-to-eat foods with their bare hands. Use utensils; deli tissue or single-use gloves. CDI- sandwich was discarded and remade.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 3-302.11(A)(1)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1); Priority; Observed an open box of raw beef above bags of fries in the reach-in freezer. Boxes of raw beef were observed stacked on top of the connection portion of beer canisters in the walk-in cooler. Separate raw animal foods from ready-to-eat foods to prevent cross contamination. CDI- boxes of beef moved to appropriate locations.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed a container of hot dogs and an open box of corn dogs without a date in the reach-in cooler. Ready-to-eat; TCS foods shall be date marked and kept no longer than 7 days in refrigeration. The day of preparation or opening from a commercial package shall count as day 1. TCS foods in containers with no date shall be discarded. CDI- In this case; foods were known to have been opened yesterday. Date known and affixed. All other date marking observed compliant. No points taken today.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 6-501.111 Controlling PestsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests; Core; Observed a small roach crawl out from under the makeline cooler during inspection.The premises shall be maintained free of insects; rodents and other pests. Utilize approved methods of pest control. Keep facility clean to eliminate harborage conditions.

In plain English

More about signs of rodents or insects

minorCode 4-601.11 (B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C); Core; Extensive cleaning needed on counter under grill top and shelving above wing station where greasy residue and food debris accumulation is present. Inside of reach-in cooler has food residue on the catch pan portion. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency of these surfaces.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Floors observed heavily soiled under makeline equipment. Physical facilities shall be maintained clean. Clean under makeline equipment.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Oct 23, 2024 · Original Source

1 - Inspection

May 21, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

criticalCode 4-703.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-703.11; Priority; The hot water sanitizing warewashing machine; in-use during inspection; was not achieving a high enough temperature. Equipment and utensils shall be sanitized by achieving a utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator. Dish plate thermometer only reached 126 - 156F after running several times. Facility to repair machine and use three comp sink to sanitize in the meantime. Quat sanitizer was made to sanitize dishes and equipment. PIC to text a photo of temp stickers or thermometer showing the machine is working within 10 days.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

majorCode 4-302.13Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.13; Priority Foundation; No dish plate thermometer or temp stickers were available to measure the dish plate surface temperature in the warewashing machine. In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Obtain proper temperature indicator within 10 days and text a photo to EHS.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Cleaning needed under flip top portion of reach-in cooler and shelving above prep line where dust is present. Please clean the nonfood-contact portions of food thermometers as well. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Cleaning has improved since previous inspection. Full point not taken.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, May 21, 2024 · Original Source

1 - Inspection

Nov 30, 2023

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

minorCode 6-301.14Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14; Core; Back prep area handwashing sink has no sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Signage provided. No point taken.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; A single fly was observed hovering around the prep area. The premises shall be kept free of insects; rodents and other pests. Utilize approved methods of pest control to eliminate flies. Try using fly paper near back door. No point taken today.

In plain English

More about signs of rodents or insects

minorCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Line cook observed with a long beard and without proper beard guard. Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food or equipment. PIC to provide necessary hair restraints for employee use. Full point may be taken for repeat violation.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Cleaning needed on outside of reach-in units; shelving next to fryer where sauces are stored is heavily soiled with residue. Area under grill has old food residue/debris. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Extensive cleaning needed under and behind equipment like flip top unit; ice machine and corner near back door where floors are soiled. Floor drain under ice machine is soiled with black residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.; 6-501.11; Core; The rubber shoe moulding along the wall near back door is in poor repair and collecting dirt/residue behind it. Physical facilities shall be kept in good repair. Repair this moulding so that it is flush with the wall.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Nov 30, 2023 · Original Source