Restaurant · Wake County, NC

Bojangles #39

Name: Bojangles #39
Address: 1581 E Williams St, Wake County, NC

1581 E Williams St

Last inspected Jul 22, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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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

7 inspections

1 - Inspection

Jul 22, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

notedCode 4-602.11(E) Equipment food-contact surfaces and utensils - Frequency - C The ice shoot and walls on the inside of the ice machine are soiled with black organic build up. (4) In EQUIPMENT such as ice bins equipment shall be cleaned: (b) Absent manufacturer specificationsCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11(E) Equipment food-contact surfaces and utensils - Frequency - C The ice shoot and walls on the inside of the ice machine are soiled with black organic build up. (4) In EQUIPMENT such as ice bins equipment shall be cleaned: (b) Absent manufacturer specifications; at a frequency necessary to preclude accumulation of soil or mold. The PIC had the ice machine cleaned during inspection. ***CORRECTED DURING INSPECTION (CDI)***

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 3-501.16 (A)(1) Fries in the drive thru were hot held at 119F. TCS FOOD shall be maintained at 135°F or aboveFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A)(1) Fries in the drive thru were hot held at 119F. TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. The PIC voluntarily discarded the out of temp fries. ***CDI***

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 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; Hot and Cold Holding (P) Shredded lettuce and sliced tomatoes inthe prep unit beside the flat top grill were cold held above 41F. Maintain TCS foods in cold holding at 41F or less. The PIC voluntarily discarded the out of temp shredded lettuce and sliced tomatoes. ***CORRECTED DURING INSPECTION (CDI)***REPEAT VIOLATION***

In plain English

More about food kept at an unsafe temperature

notedCode —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 (B) Leak pipe etc. not imminent threat Can wash pipes and hoses leak profusely. Plumbing systems shall be maintained in good repair. PIC put in a work order.***REPEAT VIOLATION***

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

notedCode 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 The following areas are damaged and shall be repaired: receding tile grout throughout kitchen; broken floor tiles at fryers; black organic matter stained caulk around hand washing sinks; and wetness conditions on floors underneath sink. Physical facilities shall be maintained in good repair. ***REPEAT VIOLATION***

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 22, 2026 · Original Source

1 - Inspection

Aug 13, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

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; Hot and Cold Holding (P) Several food items in the walk-in cooler were held below 41F (see temp chart). The walk-in cooler was holding at 57F. Maintain TCS foods in cold holding at 41F or less. The poultry walk-in cooler was rearranged and all food items were moved to the walk-in cooler.***CORRECTED DURING INSPECTION (CDI)***

In plain English

More about food kept at an unsafe temperature

notedCode —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Build up along back panel of drink machine behind the drink nozzles. Minor food debris and build up inside refrigeration and food storage equipment. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency.

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 —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 (B) Leak pipe etc. not imminent threat Both hand washing sink levers leak when activated. The stainless steel dividers of the three compartment sink are rusting. Plumbing systems shall be maintained in good repair. PIC put in a work order.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

notedCode 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 The following areas are damaged and shall be repaired: receding tile grout throughout kitchen; black organic matter stained caulk around hand washing sinks; and wetness conditions on floors underneath sink. Physical facilities shall be maintained 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 problems

Official record from Wake County Environmental Services, Aug 13, 2025 · Original Source

1 - Inspection

Mar 26, 2025

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 5-205.11 (A)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A); Priority Foundation; The prep area handwashing sink was blocked by a ladder and a large brush was observed in the basin. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- ladder and brush removed.

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

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Observed cut tomato cooling in the walk-in since 7:00am at 45 - 46F. At the end of inspection; cut tomato was still measuring 44 - 45F (nearly 6 hours). TCS foods shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. PIC indicated that restocking this morning likely contributed to the slow cooling rate and cut tomato was near the door. Ambient air measured 41F and tomato was placed in the proper container to cool. CDI- cut tomato was voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.12 (A)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A); Core; Observed food scoop handles falling into the food on the serving line. 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. No point taken today.

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 5-501.113Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113; Core; Outdoor recycling receptacle cover in refuse enclosure is missing; therefore receptacle cannot be covered. Receptacles for refuse and recyclables shall have tight fitting lids. PIC has ordered a repair. 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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; The FRP wall covering damage behind the drive thru serving area was filled with caulking. This is a temporary fix. This area had been caved in and badly damaged on last inspection. Floors; walls and ceilings; light fixtures and heat/ac vents shall be maintained in good repair. Replace FRP wall covering so area is smooth and easily cleanable. Full point not taken 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

Official record from Wake County Environmental Services, Mar 26, 2025 · Original Source

1 - Inspection

Oct 29, 2024

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 2-301.12 (A)Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.12 (A);(B); Priority; Observed an employee discard single-use gloves after handling raw chicken and then rinse hands in the chicken prep sink. Employee retrieved a squeegee to start cleaning floors. Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water; soap; scrub 10 to 15 seconds; rinse; and dry hands with approved hand drying device or paper towel. Do not wash hands in prep sinks. CDI- employee was instructed to wash hands with soap in the handwashing sink before returning to work.

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

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(E); Core; Observed a sanitizer bucket stored above single-use cups on a shelf below the prep line. Store sanitizer containers used for wet wiping cloths off the floor and in a manner that prevents contamination of food; equipment; and single-use articles. CDI- bucket moved. 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

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 white coated metal shelving in the reach-in freezer was observed peeling and rusting. (Freezer has been taken out of commission and facility is waiting on a new one). A metal thawing rack in the walk-in cooler was observed rusting. Equipment shall be kept in good repair so that it is easily cleanable. Remove broken equipment and replace rusting thaw rack. Full point may be taken for repeat violations in the future.

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; The sides of the grill are coated in greasy food residue accumulation. Some flour debris/dust observed on the tops of ovens. 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 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

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; The wall behind the drive thru serving area is cracked and partially caved in. Floors; walls; and ceilings; light fixtures and heat/ac vents shall be maintained in good repair. Repair this area. No point taken 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

Official record from Wake County Environmental Services, Oct 29, 2024 · Original Source

1 - Inspection

Jun 25, 2024

Score 98

Official score: 98 · Understand this area’s scale

6 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; Small containers of coleslaw in the display case by the register were observed at 42F. TCS foods shall be held at 41F or below in refrigeration. CDI- containers moved to the walk-in cooler. Product may have been just above proper temp from frequent opening of the case. No points taken

In plain English

More about food kept at an unsafe temperature

criticalCode 7-202.12Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-202.12; Priority; A spray can of Hot Shot bug killer was observed in the office just off the kitchen. Label indicated residential or home use only. Poisonous or toxic materials shall be used according to manufacturer's use directions included in labeling; and; for a pesticide; manufacturer's label instructions that state that use is allowed in a food establishment. CDI- can was nearly empty and PIC discarded the can.

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

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Fry seasoning under the service counter in a large plastic pitcher was unlabeled. Except for containers holding food/ingredients that can be readily and unmistakably recognized such as dry pasta; working containers holding ingredients that are removed from their original packages such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food. Add label to seasoning. No point taken

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling 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 shelving in the reach-in freezer is in poor repair. Paint is chipping off and metal underneath is rusting. This affects cleanability. Equipment shall be kept in good repair. Replace shelving soon. No point taken 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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The prep sink basin had a brown residue accumulation along the sides. The compartments of sinks and basins used for preparing food shall be cleaned at least every 24 hours if used or when necessary to prevent contamination of food and equipment. Employee scrubbed this sink during inspection.

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; Inside of the drive thru reach-in cooler had liquid residue on the bottom. Employee wiped this up during inspection. Old food debris and residue present under the griddle on the counter. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these areas more frequently/thoroughly.

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, 2024 · Original Source

1 - Inspection

Jan 18, 2024

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

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; Clean dishes observed being stacked while still wet above three compartment sink. Equipment shall be stored in a self draining position that allows for 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

minorCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Three compartment sink leaking underneath. Plumbing systems shall be maintained in good repair.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

minorCode 5-501.113Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113; Core; Outdoor dumpster lid in refuse enclosure is broken; therefore unit cannot be covered properly. Receptacle shall have tight fitting lids.

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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Open employee drink observed being stored in storage area next to linens in biscuit prep area upon arrival for inspection. Employees shall eat and drink only in designated areas where food; equipment; linens; etc. 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 18, 2024 · Original Source

1 - Inspection

Oct 31, 2023

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Paper towels are not properly dispensing from paper towels dispenser at handwashing sink closest to tea prep and mop sink in back area. All handwashing sinks shall be provided with a hand drying provision. Corrected During Inspection - PIC will replace battery. Paper towels will be placed on top of unit until dispenser is repaired.

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

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Chicken tenders in front service area under heat lamp observed between 122-128 F. Sausage in steam unit at prep line observed between 114-123 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - PIC voluntarily discarded these items

In plain English

More about food kept at an unsafe temperature

criticalCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 ; Priority; Sanitizer buckets oberved that exceed 200 ppm chlorine as well as sanitizer buckets that are below the required 50ppm. Chemical sanitizers applied to food contact surfaces shall meet the requirements for proper concentrations. Chlorine sanitizer shall be 50-200ppm. Corrected During Inspection - PIC immediately removed these to discard and refill to meet proper concentration.

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

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Large accumulation of ice build up inside reach in freezer at 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

minorCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Three compartment sink and handwashing sink in tea prep space area leaking underneath. Plumbing systems shall be maintained in good repair.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

minorCode 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Several employee drinks observed being stored on prep surfaces throughout upon arrival for inspection. Employees shall eat and drink only in designated areas where food; equipment; linens; etc. are protected from contamination.; 6-501.110; Core; Employees phone observed on prep surface in biscuit area upon arrival for inspection. Lockers of other suitable facilities shall be used for the orderly storage of employee possessions.

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, Oct 31, 2023 · Original Source