Restaurant · Wake County, NC

Bojangle's #55

Name: Bojangle's #55
Address: 151 Collins Crossing Rd, Wake County, NC

151 Collins Crossing Rd

Last inspected Aug 10, 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 10, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

minorCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C) Wet wiping clothes hanging over side of sani-bucket. Moist wiping cloths shall be stored and submerged in approved clean sanitizer between uses.

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 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

4-901.11 Equipment and Utensils; Air-Drying Required (C) A few metal containers stacked wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them. No points 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 4-602.13 Soil build-up on wire shelving in walk in cooler where raw chicken is stored. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Soil build-up on wire shelving in walk in cooler where raw chicken is stored. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of dust; dirt; food 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 10, 2026 · Original Source

1 - Inspection

Apr 28, 2026

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

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. Flour bin has soil/food build-up. Non-food contact surface shall be 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

Official record from Wake County Environmental Services, Apr 28, 2026 · Original Source

1 - Inspection

Dec 18, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Cole slaw in reach in cooler by drive thru is over 41F. Maintain TCS foods in cold holding at 41F or less. -P Food voluntarily disposed of.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Small reach in cooler by drive thru at 57F. Maintain equipment in good repair. Points taken on violation 22. Repair order placed.

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, Dec 18, 2025 · Original Source

1 - Inspection

Jun 25, 2025

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

minorCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 One reach in cooler not working. Equipment shall be kept in good repair. Unit failed yesterday and was emptied. Awaiting repair. 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 4-602.13 Soil build-up on wire shelving in walk in coolerCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Soil build-up on wire shelving in walk in cooler; heavy where tea is stored. Reach in freezer bottom has food debris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of dust; dirt; food 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 —Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.13 Some cleaning needed under walk in cooler shelving and inside shelving unit below self-serve tea dispenser.

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, Jun 25, 2025 · Original Source

1 - Inspection

Jan 16, 2025

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Ice being dumped in handwashing sink at chicken breading station by cook line. A handwashing sink may not be used for purposes other than handwashing. Corrected During Inspection - Discussed with PIC to ensure only handwashing is taking place at hand sink so employees do not dump anything inside handwashing sink.

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

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113 Covering Receptacles (C) Lid to grease bin as well as lids to cardboard dumpster were left open. Keep dumpster; outside waste containers covered with tight-fitting lids or doors.

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 6-501.13 Cleaning FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.13 Cleaning Floors; Dustless Methods (C) Flour build up observed on ceilings and hood in biscuit making station.

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 16, 2025 · Original Source

1 - Inspection

Jul 15, 2024

Score 98

Official score: 98 · 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; Lettuce; tomato; and cheese observed between 55-60 F inside make unit at prep line and were not observed utilizing Time as a Public Health Control. Coleslaw observed at 45 F inside grab and go cooler at cash register. Liquid eggs observed at 45 F in ice bath at grill. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Make unit at prep line observed with ice build up inside; therefore seems to be in a defrost mode. Advised PIC to remove all TCS items and stored inside walk in cooler unit unit can defrost and maintain 41 F or less OR to begin utilizing a 4 hour TPHC. Grab and go unit at front cash register area also observed with large ice build up and in defrost mode; therefore TCS items were moved into small make unit at drive thru until it can defrost and maintain 41 F or less. Liquid eggs were voluntarily discarded and refilled with new product with more ice surrounding the product to ensure 41 F or less.

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; Two coolers were failing to maintain 41 F or less due to ice building up inside units. Equipment shall be maintained in good repair and proper adjustment.

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; Ice build up inside make unit; grab and go unit; as well as reach in freezer on cook line. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.

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 15, 2024 · Original Source

1 - Inspection

Jan 8, 2024

Score 99

Official score: 99 · Understand this area’s scale

4 recorded violations

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Chicken supremes hot holding near drive thru observed between 128-134 F. Cold air from drive thru window and heat lamp being out were causing this product to register below 135 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - PIC immediately voluntarily discarded this item.

In plain English

More about food kept at an unsafe temperature

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; Knife was stored on the side of the handwashing sink at the biscuit prep area where it is exposed to splash. Equipment on storage rack behind chicken breading station is observed stacked while still wet. Equipment shall be stored in a self draining position that allows air drying. Equipment shall also be stored in a clean; dry location where it is not exposed to 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

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 use items such as sandwich boxes at middle prep line above steam unit and plates above front counter hot holding were not stored inverted or protected. Single service items shall be kept in the original packaging or stored by using other means that afford protecttion from contamination until used.

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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Employee drinks observed being stored above food prep surfaces in biscuit prep area. Employees shall eat and drink only in designated areas where food; equipment; linens; and other items are protected from contamination.

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, Jan 8, 2024 · Original Source

1 - Inspection

Oct 26, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

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; At the time of inspection; raw chicken and raw marinated chicken inside walk in cooler were observed between 42-43 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Ambient temperature of walk in cooler observed at 41 F. External thermometer is registering at 38 F. Advised PIC to ensure door is being closed; as well as to supply ice to product to drop it down to 41 F. The facility is also able to move product into additional walk in cooler or freezer if needed to cool down products rapidly. Advised PIC to continue monitoring the temperature of this unit. Manager is placing work order in for unit to be assessed and will notify inspector of repairs or service notes. If needed; inspector will perform follow up. Manager will text or email inspector with updates.