Restaurant · Wake County, NC

Biscuitville #175

Name: Biscuitville #175
Address: 2820 Nc Hwy 55, Wake County, NC

2820 Nc Hwy 55

Last inspected Jul 21, 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

6 inspections

1 - Inspection

Jul 21, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 3-302.11(A)(2)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(2); Priority; Observed uncooked ham above pancake batter in reach-in unit. Raw; unpackaged chicken was stored above raw; unpackaged sausage patties in reach-in freezer. Food shall be protected from cross contamination by separating types of raw animal foods from each other during storage; preparation; holding; and display. Arrange each type in equipment so that cross contamination of one type with another is prevented (store according to final cook temperature). Store raw foods below ready-to-eat foods. CDI- food rearranged.

In plain English

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

More about other finding

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; Observed a food scoop with visible food residue on the clean equipment shelf. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- scoop removed for cleaning. No points 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 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; White-coated metal wire shelving inside reach-in unit is damaged and rusting. Equipment shall be kept in good repair so that it is easily cleanable. Replace shelving in near future. No point 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

Official record from Wake County Environmental Services, Jul 21, 2026 · Original Source

1 - Inspection

Sep 23, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 3-304.12 (E)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (E); Core; Ice scoop was being stored in a soiled holder at the drive through counter. In-use utensils; such as ice scoops or utensils for non-TCS food; must be stored in a clean and protected location. CDI- ice scoop holder was cleaned of visible residue with sanitizer cloth.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Front side of reach-in coolers around gaskets have residue accumulation. Food debris and residue observed under equipment at makeline on counter. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. Increase cleaning frequency. All other surfaces observed clean. 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

Official record from Wake County Environmental Services, Sep 23, 2025 · Original Source

1 - Inspection

Jan 9, 2025

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

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; All lowboy cooler hinges; gaskets; and interiors soiled with food and debris. All cookline equipment surfaces encrusted with grease deposits and soil accumulation. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations.

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 9, 2025 · Original Source

1 - Inspection

Aug 14, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

2 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; Country ham and spam holding above 41 F in the lowboy cooler on the cook line. Refer to temperature chart above. Cooler maintaining 45-48 F ambient. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - Cooler adjusted down. PIC to monitor. Ensure 41 F or less can be maintained. Spam voluntarily discarded. Country ham moved to cool in the walk-in cooler. Sausage patties to be used within the next hour; and additional boxes of sausage patties 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

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; Insides of the tall reach-in freezer soiled with food and debris. Walk-in cooler and walk-in freezer shelving soiled with debris. Walk-in cooler gasket soiled with accumulation. All cookline equipment surfaces encrusted with grease deposits and soil accumulation. Computer monitors and outlets (on the cook line) soiled with dust; debris; and grease accumulation. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations.

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

Mar 20, 2024

Score 95

Official score: 95 · Understand this area’s scale

4 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Various utensils and lids stored as clean sticky/greasy to the touch and soiled with food debris. Food contact surfaces shall be clean to sight and touch. CDI - Items moved to be thoroughly 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

3-501.16 (A)(2) and (B); Priority; Cut lettuce and sliced American cheese holding above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - Cheese and lettuce to be used within the hour. EHS provided PIC a template TPHC form. EHS strongly recommends using TPHC (Time as a Public Health Control) for the sliced American cheese; as it has a hard time maintaining temp. on the prep line. EHS also suggests adjusting the prep cooler to 38 F.

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; Lowboy cooler interiors on the cook line and in the drive-through area need thorough cleaning. Food debris present. Insides of the tall reach-in freezer soiled with food debris. Buildup of food debris present on the red Hatco toaster. Walk-in cooler shelving soiled with debris and black accumulation. All cookline equipment surfaces encrusted with grease deposits and soil accumulation. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations.

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; The wall behind the tall reach-in freezer on the cook line and walls behind cooking equipment soiled with debris and grease accumulation. Floors underneath and behind cooking equipment soiled with debris. Physical facilities shall be cleaned as often as necessary to keep them 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

Official record from Wake County Environmental Services, Mar 20, 2024 · Original Source

1 - Inspection

Nov 2, 2023

Score 97

Official score: 97 · Understand this area’s scale

3 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; Multiple TCS foods holding above 41 F including sliced American cheese; ham; sausage balls; and shredded cheese. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. The walk-in cooler maintaining 41.9-42 F ambient. All TCS foods inside the walk-in holding 42-44 F. CDI - Walk-in cooled to 38 F ambient. American cheese voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

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; The walk-in cooler has no gasket. A piece of black foam is currently being used as a makeshift gasket until a well-fitting gasket can be obtained. EHS shown work orders and communication with maintenance. Equipment shall be maintained in a state of repair. Obtain and install a working gasket. Continue to monitor walk-in cooler temperatures and ensure 41 F or less is maintained.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Lowboy cooler interiors on the cook line and in the drive-through area need thorough cleaning. Food debris present. Insides of the tall reach-in freezer soiled with food debris. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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 2, 2023 · Original Source