Restaurant · Wake County, NC

Biryani Maxx

Name: Biryani Maxx
Address: 590 E Chatham St, Wake County, NC

590 E Chatham St

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

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Score 98.5

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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

8 inspections

1 - Inspection

Aug 14, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (Core); In use utensils at the grill line were held in soiled water; at room temperature. In use utensils must be stored in a clean; dry container; or in the food with the handle out; or in water maintained at 135F or higher. CDI-Utensils and the container were cleaned; and stored in a clean; dry container.

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) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (Core); Cleaned and sanitized equipment and utensils were stored in soiled containers. Store cleaned equipment and utensils in a clean; dry area that is not exposed to splash or dust. Clean the utensils and containers.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Core); The exterior of the bulk spice containers were soiled. The shelving throughout the facility has dust and other residues on them. The stove was soiled. Maintain non food-contact surfaces clean. Clean these areas.

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, 2026 · Original Source

1 - Inspection

Apr 7, 2026

Score 97

Official score: 97 · Understand this area’s scale

2 recorded violations

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; There was no measurable chlorine solution in the dish machine. There was no measurable quaternary ammonium solution in the 3-compartment sink. Maintain sanitizer at correct concentrations when being used to sanitize. CDI-Solutions bottles were changed. There was a problem with the dispenser at the 3-compartment sink. Autochlor was called and arrived during inspection to repair the equipment. Solutions were measuring within range at end of visit.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Several metal pans containing food were stored on the floor under the shelves in the walk in freezer. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. CDI-Food was rearranged to be stored on the shelves.

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

Official record from Wake County Environmental Services, Apr 7, 2026 · Original Source

1 - Inspection

Oct 2, 2025

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Chlorine solution at dish machine measured 25ppm. Maintain sanitizer at correct concentrations when being used to sanitize. Chlorine solutions must measure 50-200ppm. CDI-Quat solution at 200ppm is available at the 3-compartment sink; and will be used to sanitize utensils until Autochlor can return to adjust sanitizer solution.

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 3-501.13 Thawing (Priority foundation)Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 Thawing (Priority foundation); Meat was left to thaw at room temperature on a rolling rack. Thaw foods: under running water; with water draining; if water is 70F or below; and food remains 41F or below while thawing; or under refrigeration temperatures; or using thaw setting on a microwave; if food is immediately moved to traditional cooking methods after thawing. CDI-Meat was still frozen; and was moved to the walk in cooler.

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

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

1 - Inspection

Jun 6, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Eggs in the prep cooler were 43-45F; and chicken stacked over eggs was 52F. Foods in walk in cooler were holding 42-43F. TCS foods must be cold held at 41F or below. CDI-Eggs were voluntarily discarded. The walk in cooler was adjusted down; and a service was scheduled. Interior of cooler was 40F. Recommend maintaining it at 36-38F. Unit was adjusted down to 38F.

In plain English

More about food kept at an unsafe temperature

notedCode 7-102.11 Common Name - Working Containers (Priority Foundation)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Priority Foundation); There was an unlabeled spray bottle containing bleach stored near the 3-compartment sink. There was a bottle containing window cleaner that was labeled as sanitizer. Working containers of chemicals must be labeled as to their contents. CDI-Bottles were labeled.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

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) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (Core); Pans were stacked together while they were still wet. Pans and other utensils and equipment must be stored to allow air drying after cleaning. CDI-Pans were rearranged to allow air drying.

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

Official record from Wake County Environmental Services, Jun 6, 2025 · Original Source

1 - Inspection

Nov 22, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 3-501.14(A) Onion Sauce 43.5F prepared yesterday and cooledFood temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A) Onion Sauce 43.5F prepared yesterday and cooled; still has not effectively cooled to 41 degrees F. Six inch deep metal pans are used to cool the onion sauce initially in the freezer. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Use your thermometer to verify sauces have cooled within the required time. When food remains between 70F and 135F for more than two hours ~or~ does not cool from 135F to 41F within six hours; it shall be discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Cold Holding (P) Vegetarian Soybean Squares held in the top of the make line refrigerator are not 41F as required. Pan is too full with soybean above the rim of the pan. Follow fill lines. Top layer was removed. . . . Dessert stored in ice bath in display service area is resting on top of ice; not properly nestled in ice. Use a thermometer to verify dessert is held at 41F and colder. An ice bath should have the pan submerged in ice and water to the level of the food. Ice bath was corrected today.

In plain English

More about food kept at an unsafe temperature

notedCode —Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.11 Walk in Freezer is not working properly. Foods inside are soft. Stored frozen foods shall be maintained frozen. Service request has been made. 3-501.15 Cooling Methods (Pf) Six inch deep metal pans currently used to cool food may be too deep. Recommend four inch deep metal pans (or two inch deep metal pans). Consider adding a speed rack to the walk in freezer for additional storage space. Frozen Chill Wand may be helpful for cooling sauces. Freezer is not functioning properly but is used in place of a blast chiller. Use your thermometer to verify cooling methods are effective. discussed today

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Nov 22, 2024 · Original Source

1 - Inspection

Aug 30, 2024

Score 100

Official score: 100 · Understand this area’s scale

1 recorded violation

majorCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Written Procedures are not available for Biryani Salon/sauce portioned in containers; held on the low shelf of the order table; warm with no temperature control; but labeled for four hours. Written procedures are required with labeling method (round sticker with start time and time 4 hours later) and disposal of anything remaining at 4 hours. Written procedures were initially developed today. Formalize the Time Holding procedures for the Biryani Salon. Recommend improving the written procedures for chicken biryani; etc; add specifics.

In plain English

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

More about other finding

Official record from Wake County Environmental Services, Aug 30, 2024 · Original Source

1 - Inspection

May 17, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

4 recorded violations

criticalCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Priority; Thermometers used to check food temperature are not clean. Clean the probes of the thermometers before use or before storing. Sanitized towel may be used. Thermometers were cleaned during today's inspection. . Also assure food preparation sinks are cleaned with detergent after use. Remove residual adhering to interior surfaces before sanitizing. Sinks were cleaned upon request 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

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Employee has a wiping cloth hanging from his waist. Avoid use of cloth towels except as outlined in the rules. Wiping cloths should be available for equipment surfaces and cleaning thermometer probes; that are stored in buckets of sanitizer. Use paper towels following handwashing. Single use disposable sanitizer wipes are also an option. Assess what the cloth towel is needed for.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Rice warmer has plastic utensil inside with handle across the rice. Handles shall be extended out of the food and out of the container.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Remove laser film from equipment 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

Official record from Wake County Environmental Services, May 17, 2024 · Original Source

1 - Inspection

Jan 17, 2024

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

majorCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; The hand sink at the to go service area with steam table did not have soap. Hand sinks shall be provided with cleanser at all times. The hand sink was provided with soap.; 6-301.12; Priority Foundation; The hand sink at the service area with steam table did not have towels. A sanitary hand drying method shall be provided at hand sinks at all times. CDI-Paper towels were provided.; 5-205.11; Priority Foundation; The hand washing sink in the dish pit was blocked with storage of many 5 gallon buckets. Hand sinks shall be accessible at all times for use by employees. CDI-Buckets were moved.

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 separated & protected

Inspector’s notes

3-302.11; Priority; Raw chicken was stored above uncovered cabbage salad and ready to eat vegetable sauces in the prep cooler. Raw meat shall be stored so it cannot contaminate ready to eat foods. CDI-Chicken was moved to another unit. Storage chart provided and reviewed with PIC.

In plain English

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

More about other finding

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; A few boxes of chicken from today's delivery were left on the floor in the first walk in cooler. Food must be stored at least 6 inches above the floor away from splash and contamination. CDI-Boxes were moved to shelving.

In plain English

More about food not protected from contamination

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; Cleaned utensils on the counter were stored in a soiled bucket. Cleaned utensils shall be stored in a clean; dry location. CDI-Utensils and bucket were cleaned in the dish pit.