Restaurant · Wake County, NC

Bojangles

Name: Bojangles
Address: 3025 Winston Hill Dr, Wake County, NC

3025 Winston Hill Dr

Last inspected Jul 9, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 97.5

Get the next inspection, free.

We'll email you when Bojangles has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

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

Jul 9, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

notedCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; A bucket of degreaser was observed on a shelf directly over the chicken breading station. Poisonous or toxic materials shall be stored so they can not contaminate food; clean equipment; utensils; single-service articles or linens. CDI- bucket moved to storage cart.

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 3-304.12 (B)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (B); Core; Ice scoop handle was laying in ice inside ice bin. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. CDI- scoop removed from ice. Full point may be taken for repeat violations.

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 4-202.11' Priority FoundationCleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.11' Priority Foundation; A plastic food container lid in the walk-in cooler was badly cracked. Multiuse food-contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. CDI- lid voluntarily discarded. 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

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; Fan covers in walk-in cooler have dust and residue accumulation. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residues. 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

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Mop sink tiles are missing and concrete floor underneath is exposed. Physical facilities shall be kept in good repair. Repair mop sink tiles. Work order pending.

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 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; Walk-in freezer is currently without any working lights. Light switch is broken. Provide required lighting intensity for walk-in refrigeration units by repairing light switch.

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 9, 2026 · Original Source

1 - Inspection

Mar 24, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 3-304.12 (B)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (B); Core; Flour scoop handle observed laying in flour. Rice scoop handle laying in dry rice. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. CDI- scoops removed from rice and flour.

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 4-903.11 (A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A); (B); and (D); Core; A few metal pans were observed stacked wet on the clean equipment shelf. After cleaning and sanitizing; equipment and utensils shall be placed in a self-draining position that allows air drying. CDI- metal pans separated.

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; Metal wire shelving in the walk-in cooler has visible fuzzy residue accumulation. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residues. 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

notedCode 6-202.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-202.11; Core; Small fluorescent light bulb inside glass display cooler is uncovered. Shield the lights or provide shatter-resistant bulbs in areas of exposed food; equipment; utensils; linens or single-use articles. Lights above dry storage area have been replaced and covered since previous inspections. No unpackaged food stored in glass display unit today. Full point may be taken on next inspection for repeat violation.

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, Mar 24, 2026 · Original Source

1 - Inspection

Aug 19, 2025

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

notedCode 4-602.11(A)(4)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11(A)(4); Priority; Observed the PIC use the food thermometer to check final cook temperature of fried chicken without sanitizing the probe before use. The food-contact surface of a thermometer shall be cleaned and sanitized before using or storing. CDI- thermometer probe was sanitized and PIC was educated on importance of sanitizing the thermometer probe before using.

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 3-304.12 (A)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A); Core; Food scoop handles in rice and mashed potatoes were stored below the rim of the container and touching food. In-use utensils in TCS food must be stored with handles above the food and top of the food container. CDI- scoops removed from food. Full points may be taken for repeat violation.

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; Fan covers in walk-in cooler have some dust/residue accumulation. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residues. Increase cleaning frequency. All other surfaces observed clean. 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

notedCode 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core; One of the three outside garbage/recycling receptacles is missing a drain plug. Drains in waste containers shall have drain plugs in place. Replace plug. 5-501.113 (B); Core; Lids missing on green recycling bin. Keep outside waste and recycling containers covered with tight-fitting lids or doors. Repair or replace lids. Work with waste contractor; GFL; to address these issues and avoid points in the future.

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; Mop sink walls are soiled. Ceiling tile above mop sink has black residue accumulation. Physical facilities shall be maintained clean. Clean these areas and/or replace ceiling tile.

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 6-202.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

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, Aug 19, 2025 · Original Source

1 - Inspection

Apr 28, 2025

Score 99

Official score: 99 · Understand this area’s scale

5 recorded violations

notedCode 3-304.12 (B)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (B); Core; Ice scoop handle laying in ice inside ice bin. Flour scoop handle observed laying in flour. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. CDI- scoop removed from ice and flour scoop lifted up.

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 4-903.11(C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(C); Core; A stack of single-use trays was observed above the makeline outside its packaging with the food-contact surface exposed. Single-service articles shall be kept in the original protective package or stored using other means that afford protection from contamination until used. CDI- trays inverted. All other single-service articles stored appropriately. No point 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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Green coated metal shelving in the walk-in cooler is showing signs of flaking and rust. Maintain equipment in good repair so that it can be easily cleaned. Replace shelving in the 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

notedCode 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core; One of the three outside garbage/recycling receptacles is missing a drain plug. Drains in dumpsters and waste containers shall have drain plugs in place. Replace plug. No point taken today.

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 6-202.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-202.11; Core; Multiple fluorescent light bulbs above the dry storage area are uncovered. Open boxes of single-use food containers are present underneath. Shield the lights or provide shatter-resistant bulbs in areas of exposed food; equipment; utensils; linens or single-use articles.

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, Apr 28, 2025 · Original Source

1 - Inspection

Dec 18, 2024

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Both ice lids at soda stations are soiled with black and pink accumulation. Ice machines; ice bins and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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; Front line cooler tracks soiled with black accumulation. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil.

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, 2024 · Original Source

1 - Inspection

Aug 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 gloved employee placed raw chicken on the grill and subsequently began performing other tasks including; but not limited to; touching electronics used for food preparation; handling a sanitizer cloth in a sanitizer bucket; and wiping a prep surface with the sanitizer cloth. No handwashing observed. The hands shall be washed when switching between working with raw food and RTE (ready-to-eat) food and as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. CDI - EHS spoke with PIC. PIC instructed employee to wash their hands. Soiled gloves removed; hands washed; and a new pair of clean gloves donned.

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

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

Inspector’s notes

4-901.11; Core; A few cleaned and sanitized pans stacked wet. Cleaned and sanitized equipment and utensils shall be arranged to air dry completely prior to stacking.

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; Front line cooler tracks soiled with black accumulation. Ice machine doors (exterior) soiled with black accumulation. Drive through lowboy cooler gaskets soiled with accumulation. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil.

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 2, 2024 · Original Source

1 - Inspection

Apr 17, 2024

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

criticalCode 3-301.11Employee health and hygiene

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

3-301.11; Priority; An employee at the fryer area observed handling fries with their bare hands. Fries touched; removed from fryer basket and placed in a serving dish for hot holding. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. CDI - Fries voluntarily discarded.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

majorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Ice machine shoot soiled with pink accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Ice machine in the process of being cleaned during inspection. ; 4-601.11 (A); Priority Foundation; A scoop; a couple containers; and a miniature cutting board soiled with food debris and sticker residue. Equipment; food contact surfaces and utensils 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

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 flip top cooler where various toppings and condiments are held is not working properly and has been un-plugged. A sign on the cooler indicates the fan belt popped off. PIC showed EHS work order for a new cooler. Cooler not used unless during busy periods and all potentially hazardous foods are kept on ice or are on time control (approved for up to 4 hours). Equipment shall be maintained in good repair and proper adjustment. Repair/replace cooler.

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; Front line cooler tracks soiled with dust and debris. Walk-in cooler fan guards soiled with dust and flour. Storage racks above the breading station soiled with dust and cobwebs. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil; dust and food debris. Additionally; fryer interiors encrusted with grease. 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, Apr 17, 2024 · Original Source

1 - Inspection

Nov 27, 2023

Score 92

Official score: 92 · Understand this area’s scale

5 recorded violations

criticalCode 3-301.11Employee health and hygiene

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

3-301.11; Priority; An employee at the fryer area observed touching fully cooked chicken with their bare hands. Chicken touched; removed from fryer basket and placed in a serving dish for hot holding. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. CDI - Chicken voluntarily discarded.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; One pan of grilled chicken measured 126 F. Hot foods must maintain 135 F or greater. EHS reviewed TPHC documents; and this item is not listed. Based on discussion with the PIC; it was determined this item is on time control for quality purposes; not for safety. CDI - Grilled chicken 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

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 containers of coleslaw and packaged chocolate & vanilla milk labeled 'Keep refrigerated' holding above 41 F in the drive through low boy cooler. Refer to temperature chart above. Cooler holding 53 F ambient. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. VR - Place an order for repair. Do not store TCS foods in this unit until it can maintain 41 F or below. EHS will return to ensure it's been repaired (41 F or below).

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; TPHC stamp for lettuce; cheese; and cut tomato labeled as follows: '11-1'. Time of entry: 1:45 PM. According to an employee; the foods mentioned above were changed out/discarded within that timeframe; but the timestamp had not been updated to reflect when the newest batch was removed from temperature control. Timestamp inaccurate. According to TPHC procedures; items shall be labeled with the time from temperature removal and the discard time. CDI - Time stamp updated to reflect accurate time frames. PIC to work with employees on writing the correct times and following proper TPHC procedures.

In plain English

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

More about other finding

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; Front line cooler tracks soiled with dust and debris. Walk-in cooler and chicken cooler fan guards soiled with dust. Walk-in cooler racks soiled with dust and debris. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil; dust and food 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, Nov 27, 2023 · Original Source