1 - Inspection
Jul 15, 2026
Score 100
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Wake County Environmental Services, Jul 15, 2026 · Original Source
Restaurant · Wake County, NC
Bojangles # 3
1013 New Bern Ave
Last inspected Jul 15, 2026 · View Map ↗ · Compare ↗
Score 100
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
7 inspections1 - Inspection
Feb 26, 2026
Score 99.5
Official score: 99.5 · Understand this area’s scale
1 recorded violation
notedCode —Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11nCore: Rusty shelving in the upright freezer. Maintain equipment in good repair.
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 problemsOfficial record from Wake County Environmental Services, Feb 26, 2026 · Original Source
1 - Inspection
Oct 31, 2025
Score 99.5
Official score: 99.5 · Understand this area’s scale
1 recorded violation
notedCode —Equipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
4-204.112 (B) No thermometer in the chicken walk-in cooler. Provide and position correctly an air thermometer in cold holding equipment. A thermometer was added to the walk-in cooler once REHS spoke to 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 issuesOfficial record from Wake County Environmental Services, Oct 31, 2025 · Original Source
1 - Inspection
Jun 16, 2025
Score 98.5
Official score: 98.5 · Understand this area’s scale
1 recorded violation
notedCode 4-601.11(A)n Priority foundation: A metal food container and a lid stored with food debris. Equipment food contact surfaces and utensils shall be clean to sight and touch. The metal food container and lid were placed at the 3 compartment sink to be rewashedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A)n Priority foundation: A metal food container and a lid stored with food debris. Equipment food contact surfaces and utensils shall be clean to sight and touch. The metal food container and lid were placed at the 3 compartment sink to be rewashed; rinsed and sanitized.
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 problemsOfficial record from Wake County Environmental Services, Jun 16, 2025 · Original Source
1 - Inspection
Feb 13, 2025
Score 96.5
Official score: 96.5 · Understand this area’s scale
4 recorded violations
notedCode 4-601.11 (A) EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) There were several dishes that were stored as clean that were greasy to the touch. There were several dishes that were stored as clean that had food debris on the inside of the dishes. There were several dishes that were stored as clean that had time on the clean dishes. All food service equipment stored as clean must be clean to the sight and touch. The dishes that were suppose to be clean were at the three compartment sink; in the chicken walk-in cooler and at the chicken fry station. CDI.. All the dishes were placed at the three compartment sink to be washed again.
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 problemsnotedCode —Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P At the chicken station some chicken wings were being held cold at 60F. This potentially hazardous food must be held at 41F or below. CDI.. The chicken was placed in the trash can.
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 temperaturenotedCode —Chemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf) The red sanitizer buckets on back line were not labeled. All working containers must be labeled with the common name of the item in the sanitizer bucket. CD.. The sanitizer buckets were cleaned.
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 unsafelynotedCode 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) There were some missing floor tiles near the deep fryers. The floor in the kitchen is missing grout in several areas throughout the kitchen. Floors must be in good repair and easy to clean. 6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor near the food prep areas to remove the grease and food debris. There was seating water in the missing flour tiles. There was food trapped in the floor where the grout is missing. Clean the floor at a frequency necessary to remove 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 problemsOfficial record from Wake County Environmental Services, Feb 13, 2025 · Original Source
1 - Inspection
Jul 2, 2024
Score 97.5
Official score: 97.5 · Understand this area’s scale
3 recorded violations
criticalCode 2-301.14Handwashing
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14; Priority; A employee handled raw pork sausage on two different occasions and then went on to touch other items in the kitchen. The employee handled the thermometer and took final cook temperatures on food items without washing her hands. One one of the occasions the employee had to be remained to wash her hands. Employees must wash their hands when switching between raw Foods and working with Ready-to-Eat Foods. Employees must wash their hands after engaging in other activities that contaminate the hands. CDI.. The employee was instructed on proper handwashing. The employee was properly washing her hands before the end of 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.
More about handwashing problemsmajorCode 4-601.11 (A)Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation; There were a few dishes stored as clean that were greasy to the touch. Equipment Food-Contact Surfaces and Utensils stored as clean shall be clean to sight and touch. CDI.. The dishes were placed at the three compartment sink to be washed again.
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 problemsminorCode 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 condenser fan in the walk-in freezer has ice build up present. Equipment shall be maintained in a stated of good repair.
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 problemsOfficial record from Wake County Environmental Services, Jul 2, 2024 · Original Source
1 - Inspection
Nov 27, 2023
Score 99
Official score: 99 · Understand this area’s scale
3 recorded violations
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; [Repeat] The light in the storage shed is unable to be turned on. The condenser fan in the walk-in freezer has ice build present. Equipment shall be maintained in a state of good repair. Repair 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 problemsminorCode 5-501.115Facility maintenance
Official wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.115; Core; Debris and several items no longer in use (old chair; trash cans; old rolling bin) were observed in the dumpster area. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean.
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 issuesminorCode 6-501.12Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core; Debris observed underneath storage racks and along the floors in the storage area. 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 problemsOfficial record from Wake County Environmental Services, Nov 27, 2023 · Original Source