Restaurant · Wake County, NC

Atria Oakridge Dining

Name: Atria Oakridge Dining
Address: 10810 Sandy Oak Ln, Wake County, NC

10810 Sandy Oak Ln

Last inspected Jul 14, 2026 · View Map ↗ · Compare ↗

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Score 98

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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 14, 2026

Score 98

Official score: 98 · Understand this area’s scale

7 recorded violations

notedCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; The soap dispenser at the handwashing sink at the kitchen entrance was empty. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI- Soap was added to the dispenser.

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

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

Inspector’s notes

4-501.11; A knob is missing from the soup kettle. Maintain equipment in good repair. Replace knob.

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; Establishment uses hot water as the sanitization method in their mechanical warewashing operation but the batteries in dish simulator are dead and the thermolables are not working. VR- EHS will return Friday; July 24; 2026 to ensure a working temperature indicator is available for the dish machine.

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; The outside edges of the dish machine need wiping down due to a buildup of debris; the outsides of the bulk white storage bins need wiping down as well as the cookline eqiupment; the green rack where the sweet potatoes need wiping down due to a buildup of dust; and there are labels on some of the lids/storage containers on the clean dish rack in the dish area and some of the shelving in the clean dish rack area needs wiping down due to dust . Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a buildup of soil residues. Clean these items more frequently.

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; There are small holes on the side of the garbage dumpster and it is rusting out in areas on the front side. Storage areas and dumpsters for waste in good repair. Request a new dumpster from your waste management company.

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; One of the light shields has been fractured and partially detached and one of the ceiling tiles has a hole in it. 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. 6-501.12; Core; The vent on the wall by the ice machine is rusting and creating particles on the floor; the ceiling vent in the employee bathroom has a build up of dust; there is trash and debris on the floor of the dry goods storage area; and one of the ceiling vents in the dish pit has a buildup of black residue. The physical facilities shall be maintained clean. Clean the floors; walls; and ceilings more frequently.

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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Employee food and drinks are stored above the establishment's food in different areas throughout the kitchen. Employee food/drinks shall be stored in a manner that prevents the contamination of the establishment's food and supplies. CDI- Employee food and drinks were moved to the bottom shelf.

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 14, 2026 · Original Source

1 - Inspection

Nov 18, 2025

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

notedCode -301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

-301.12; Priority Foundation; There were no papertowels in two of the paper towel dispenser. Provide paper towels or approved alternative for hand drying at each handsink. CDI- Maintenance was notified prior to inspector's arrival; they came and replaced paper towels. *Even if kitchen staff cannot open papertowel dispensers; consider having extra rolls of papertowels to ensure proper handwashing is occurring at all times.

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

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core - Boxes of beverage syrup and pancake mix are stored on the floor. Food shall be stored at least 6 inches above floor. Store food on shelving; pallets; or dollies.

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

notedCode 4-903.11Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11; Core; A small stack of coffee filters were stored uncovered/unwrapped. Single service/use articles shall be protected from contamination until used. CDI - Coffee filters were voluntarily discarded. 4-903.11(A)(C); Core; A box of sleeves of to-go cups were stored on the floor. Single-use and single-service articles shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI- Sleeves were removed from box and stored in another location.

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; A knob is missing from the soup kettle and one of the air curtain strips in the walk-in cooler is torn. Maintain equipment in good repair. Replace knob and air curtain strip.

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; The outside edges of the dish machine need wiping down due to a buildup of debris; the green rack where the sweet potatoes need wiping down due to a buildup of dust; and there are labels on some of the lids/storage containers on the clean dish rack in the dish area . Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a buildup of soil residues. Clean these items more frequently. *No points taken due to an improvement of cleaning.

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 18, 2025 · Original Source

1 - Inspection

May 20, 2025

Score 98

Official score: 98 · Understand this area’s scale

7 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; There were no papertowels in the employee bathroom. Provide paper towels or approved alternative for hand drying at each handsink. CDI- Papertowels were put in the dispenser. 5-205.11; Priority Foundation; (B); Water from the handwashing sink was added to cornstarch to thicken a soup. A handwashing sink may not be used for purposes other than handwashing CDI - Education.

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

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

Inspector’s notes

4-502.13; A small stack of coffee filters were stored uncovered; the majority of coffee filters were covered. Single service/use articles shall be protected from contamination until used. CDI - Coffee filters were put in a container with a lid.

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; A knob is missing from the soup kettle and one of the trashcans has a pedal that is broken; so you have to open it with you hands. Maintain equipment in good repair. *The trashcan was replaced; knobs will be purchased from Home Depot.

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; The inside of the ice cream freezer has a buildup of frost; the outsides of the bulk white storage bins have a buildup of food debris; and the bottoms of the standing ovens have burnt on debris. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a buildup of soil residues. Clean these items more frequently.

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 5-202.13Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-202.13; Priority; The discharge pipe from the dishmachine was in the floor drain. An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. CDI- Pipe was propped until it can be replaced. ** NO points taken since maintenance came to resolve issue during inspection.

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

minorCode 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111; Core; The lids are broken off of the recycling/cardboard dumpster. All dumpsters shall be maintained in good repair. Request a new dumpster from your waste management company.

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; The corners of the kitchen; especially behind the standing mixer and by the ice machine have a buildup of trash on the floor. Some of the floor drains need detailed cleaning - the one by the prep sink with the microwave; the double prep sink and at the serving line. The physical facilities shall be maintained clean. Clean the floors/floor drains more frequently.

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 20, 2025 · Original Source

1 - Inspection

Feb 14, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13; Core; Found one unopened package of ROP fish thawing in the prep cooler. Reduced oxygen packaged fish indicating that it shall be kept frozen shall be removed from the reduced oxygen environment prior to thawing under refrigeration or immediately upon completion of its thawing. Ensure packages are cut open or fish is removed from packaging when pulling from freezer to thaw. CDI- Raw fish was voluntarily discarded.

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 6-202.13Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.13; Core; Bug light mounted on wall stored above ice cream cooler. Insect control devices shall be installed so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food; clean equipment; utensils; and linens; and unwrapped single-service and single-use articles. Relocate bug light to an area that does not pose a risk of contamination.

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 4-903.11(A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core; Metal pans stored as clean on shelving that has accumulated residue to the left of the prep cooler. Clean utensils found stored in container that had collected food debris. Cleaned equipment and utensils shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination. Clean shelving and containers more frequently.

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

majorCode 4-302.13Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.13; Priority Foundation; Establishment uses hot water as the sanitization method in their mechanical warewashing operation but there is not an irreversible registering temperature indicator available. In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. VR- EHS will return by 02/24/2025 to verify compliance.

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 14, 2025 · Original Source

1 - Inspection

Aug 14, 2024

Score 95

Official score: 95 · Understand this area’s scale

9 recorded violations

criticalCode 3-101.11Contamination

Official wording

Food in good condition; safe & unadulterated

Inspector’s notes

3-101.11; Priority; Found a carton of strawberries with significant microbial growth in the walk-in cooler. PIC removed carton from walk-in cooler and later on in the inspection; same strawberries with microbial growth were being cut on cutting board near microwave. Food shall be safe; unadulterated; and honestly presented. CDI- Strawberries were voluntarily discarded during the inspection.

In plain English

More about food not protected from contamination

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; One pan of steak sauce with TCS ingredients in the walk-in cooler had a prep date of 8/2/2024- remainder of food should have been discarded on 8/8/2024. Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation if held at 41F or below. Prep date counts as Day 1). CDI- Steak sauce was voluntarily discarded during the inspection.

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

minorCode 3-307.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11; Core; Raw chicken found in walk-in freezer stored in direct contact with plastic grocery bag. Food shall be protected from miscellaneous sources of contamination. Do not store food in direct contact with plastic grocery bags. Use metal food containers or Ziploc bags.

In plain English

More about food not protected from contamination

minorCode 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; Romaine hearts were taken from packaging and being prepped without washing. Romaine lettuce bag did not state that contents were pre-washed. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in ready-to-eat form. Wash produce in designated prep sink before beginning prep.

In plain English

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

More about other finding

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Ice scoop found stored in a container that had collected black residue and was coming in contact with tip of ice scoop. During pauses in food preparation or dispensing; food preparation and dispensing utensils; such as ice scoops; shall be stored in a clean; protected location. CDI- Ice scoop was taken to the dishwasher to be cleaned and sanitized and holder was voluntarily discarded. New scoop and holder was recently delivered and will be installed in the near future. In the meantime; ice scoop will be stored on a clean sheet pan above the ice machine.

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

minorCode 4-903.11(A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core; Several metal pans stored as clean on shelving to the left of the main prep cooler on the line has accumulated food debris and needs more cleaning. Cleaned equipment and utensils shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination. Clean shelving more frequently.

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

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; Prep cooler on the line is leaking water and collecting at the bottom interior of the unit. Observed towels on bottom interior of unit to collect water. Equipment shall be maintained in a state of good repair and condition. Follow-up with maintenance to ensure the prep unit is repaired.

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; Wire shelving in the walk-in cooler has a buildup of microbial growth. Interior of ice cream freezer needs cleaning to remove the accumulated food residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Keep these areas clean.

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; Back wall of 2-compartment prep sink needs cleaning to remove the accumulated residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to 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, Aug 14, 2024 · Original Source

1 - Inspection

Jan 19, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

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; Recently cut ham and a carton of liquid egg for the omelette station measured around 50-55F. The upper portion of product like tuna salad in the cold table measured up to 45F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: PIC says the tray is removed from the cold table per order and was accidentally left out. Ham & egg voluntarily discarded. Overstocked food in cold table split into smaller portions.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; One pan of penne in the walk-in had a prep date of 01.08 (11 days prior)...Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation if held at 41F or below). CDI: PIC said the old date was never changed and the pasta was prepared more recently. Voluntarily discarded as a precaution.

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

minorCode 4-903.11(A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core; Metal containers stored as clean on a shelf near the 3 comp sink were stacked together while still wet in-between...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all utensils before stacking them together.

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

minorCode 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; Single-service trays in a couple of locations were turned with their food-contact surfaces facing up...Single-service/use articles shall be stored by using means that afford protection from contamination until used. Cover these containers or invert them onto clean surfaces.

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

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; A couple of the shelves in the walk-in cooler are beginning to peel & rust...Equipment and components shall be maintained intact and in good repair/condition. Repair/Replace any damaged shelving.

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; Some of the shelves in the walk-in cooler have light residue buildup. The new reach-in cooler is collecting ice near the fan...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or grease. Improvement seen.

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, Jan 19, 2024 · Original Source