Restaurant · Wake County, NC

Arby's #77814

Name: Arby's #77814
Address: 2601 Wake Forest Rd, Wake County, NC

2601 Wake Forest Rd

Last inspected May 11, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

May 11, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

7 recorded violations

notedCode 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P chlorine sanitizer concentration shall be within 50-200ppm. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) (E) Except when dry cleaning methods are used as specified under § 4-603.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P chlorine sanitizer concentration shall be within 50-200ppm. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) (E) Except when dry cleaning methods are used as specified under § 4-603.11; surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned: (1) At any time when contamination may have occurred - Observed no chlorine concentration at the end of the dishwasher cycle run. Corrected during inspection (CDI): the dishwasher was primed and rechecked with chlorine at 100 ppm. - Ice cream machine: Observed heavy accumulation on the tube of the ice-cream spout. Discussed the matter with PIC.

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 4-301.11 Provide equipment in number and capacity so that coolingFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

4-301.11 Provide equipment in number and capacity so that cooling; heating; and holding temperatures are achieved. -Pf - Sandwich prep cooler service line: observed chopped lettuce (44F) with temperature above 41F. The person in charge (PIC) stated that the lettuce was chopped and immediately sent to the service line without chilling to 41°F. CDI - the lettuce was sent to the walk-in cooler to cool down. Discussed with PIC about equipment capacity when cooling TCS food.

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 3-304.12 (C ) 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. - Observed fryer basket stored on top of a cardboard boxEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (C ) 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. - Observed fryer basket stored on top of a cardboard box; the cardboard box is absorbent and unable to be cleaned and sanitized every 4 hours. Discussed the matter with PIC.

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 4-501.11 Maintain equipment in good repair. - Back exit doorCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. - Back exit door; air curtain is not functioning (the door is self-closing). discussed the matter with PIC.

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 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ) 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. - Observed accumulation in walk-in freezer floor and heavy dust accumulation on the fans. Discussed the matter with PIC.

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 6-501.19 Closing Toilet Room Doors (C) - The female restroom has a self-closing doorCleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.19 Closing Toilet Room Doors (C) - The female restroom has a self-closing door; but the door needs to be readjusted to close all the way. Discussed the matter with PIC.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C). (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. - Observed dust accumulation on the ceiling above the sandwich prep unit; dishwashing area; and near the walk-in cooler entrance. Discussed cleaning schedule with PIC.

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, May 11, 2026 · Original Source

1 - Inspection

Aug 4, 2025

Score 96

Official score: 96 · Understand this area’s scale

7 recorded violations

notedCode 3-301.11Employee health and hygiene

Official wording

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

Inspector’s notes

3-301.11; Priority; Observed food handler handling containers for ready-to-eat fries with bare hands; with some fingers on inside of container and in contact with food when placing filled fries containers into to-go bags. Container dispenser does not allow for only grasping by outside of container. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; SINGLE-USE gloves; or dispensing equipment. CDI- Action stopped and PIC educated. PIC had food handlers put on gloves.

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 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Ice chute of guest soda machine observed with some residue accumulation along chute. Clean EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency to these items and clean thoroughly. [REPEAT]

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 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; Tall stack of unwrapped single-service beverage containers stored at drive-thru soda machine observed with soda splash down the side of the stack. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. Recommend keeping the single serve drink containers inverted food-side down in original plastic sleeve pulled up to drinking surface of top cup; or in enclosed cup dispenser; to protect the cups from splash.

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; In ladies restroom; lid missing from one of the wall-mounted covered receptacles. Wire storage racks by drive-thru window starting to rust. EQUIPMENT shall be maintained in a state of good repair and condition. Repair/Replace these items.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Wire storage racks by drive-thru window with dust/residue accumulation. Non food contact surfaces shall be kept free of soil residue and other debris. Increase cleaning frequency to these areas. [REPEAT]

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 5-501.116Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.116; Core; Grease receptacle with some oily residue buildup along top of container and along the ground around the container. Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Increase cleaning frequency to this area; using dry cleaning methods (paint scraper; paper towels; kitty litter; flat shovel) so not washing oily water into storm drains.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Some dust accumulation along wall above ice cream machine. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas. [REPEAT]

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, Aug 4, 2025 · Original Source

1 - Inspection

Feb 12, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

6 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); There is no one present with a valid food protection manager certification. PIC shall demonstrate knowledge by being a certified food protection manager. CDI- a list of available courses and locations provided.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Dishwashing machine was not producing a traceable concentration of chlorine sanitizer. Chlorine sanitizer shall be used at a concentration of 50-200ppm for food contact surfaces. VR- EC returning on 2/17/25 to ensure dishwashing machine has been adjusted. In the meantime; use the 3 compartment sink to sanitize dishes. 4-602.11; Core; [Repeat] Soda nozzles at the drive thru observed with black residue accumulation. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers; cooking oil storage tanks and distribution lines; BEVERAGE and syrup dispensing lines or tubes; coffee bean grinders; and water vending EQUIPMENT: shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. CDI- nozzles were sent back to be cleaned.

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 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; [Repeat] Corned beef; brisket and gyro meat being held in the makeline cooler is holding above 41F. Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under 3-501.19; and except as specified under (B) and in (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: at 41F or less. CDI- all TCS food items were moved to other units of refrigeration to cool down (less than 4 hour time period). Try not to stack food items too high.

In plain English

More about food kept at an unsafe temperature

notedCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Food employee observed preparing food without a hat/hairnet. Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.

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 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; [Repeat] Some areas of cooking equipment exteriors have grease residue and need to be cleaned. Some shelving in the back prep area could use some cleaning. Non food contact surfaces shall be kept free of soil residue and other debris.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; The floors in the dry storage area and flooring underneath the drink machine in the lobby area are soiled and in need of cleaning. The ceiling tiles and lights in some areas of the kitchen are dusty and in need of cleaning. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. 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

Official record from Wake County Environmental Services, Feb 12, 2025 · Original Source

1 - Inspection

Aug 12, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Soda nozzles at the drive thru observed with black residue accumulation. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers; cooking oil storage tanks and distribution lines; BEVERAGE and syrup dispensing lines or tubes; coffee bean grinders; and water vending EQUIPMENT: shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. CDI- nozzles were sent back to be cleaned.

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

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

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; Some areas of cooking equipment exteriors have grease residue and need to be cleaned. Food debris was present in the bottom of containers holding clean dishes. Some shelving in the back prep area could use some cleaning. Non food contact surfaces shall be kept free of soil residue and other debris.

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, Aug 12, 2024 · Original Source

1 - Inspection

Feb 6, 2024

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Sliced deli meat was found cooling in closed containers that were stacked on each other. Potentially hazardous foods shall be cooled in containers with loose/no covering. CDI- Containers were unstacked and lids were partially removed.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Cheese was found being held too highly in its container and was up to 47F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to be cooled down before a 4 hour period elapsed.

In plain English

More about food kept at an unsafe temperature

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Repeat; Box of food product was being stored on the floor of the walk-in cooler. All food items shall be stored at least 6 inches above the floor. CDI- PIC placed box on shelving.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

minorCode 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; Employees state the dishwashing machine is currently not functioning correctly (to be worked on) and all dishes are being sanitized in the 3 compartment sink. EHS observed employees properly sanitizing dishes during the inspection. Equipment shall be maintained in a state of goof repair. Repair/adjust dishwashing machine for more efficient sanitizing of dishes.

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; Reach-in freezer bottom has food residue buildup. Clean food container has sticker residue remaining on its non food contact surface. Non food contact surfaces shall be kept clean to sight and touch.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Faucet on handwashing sink has a constant leak. Plumbing systems shall be maintained in a state of good repair.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, Feb 6, 2024 · Original Source

1 - Inspection

Oct 20, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode 2-301.12Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.12; Observed employee properly wash hands; then turn off the handwashing sink with bare hands. After finishing the handwashing procedure; handwashing sink shall be turned off with a barrier (such as paper towels) to prevent re-contamination of the hands. CDI- PIC was educated during the inspection.

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

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

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; At the beginning of the inspection; box of food product was being stored on the floor of the walk-in cooler. All food items shall be stored at least 6 inches above the floor. CDI- PIC placed box on shelving.

In plain English

More about food not protected from contamination

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; Some areas of cooking equipment exteriors have food residue and need to be cleaned. Non food contact surfaces shall be kept free of soil residue and other debris. Deductions will be taken if this item is repeated.

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 20, 2023 · Original Source