Restaurant · Wake County, NC

Bruegger's Bagel Bakery #93-0683

Name: Bruegger's Bagel Bakery #93-0683
Address: 8211 Brier Creek Pky, Wake County, NC

8211 Brier Creek Pky

Last inspected Mar 17, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 97.5

Get the next inspection, free.

We'll email you when Bruegger's Bagel Bakery #93-0683 has a new health inspection. No spam, one-click unsubscribe.

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

SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

4 inspections

1 - Inspection

Mar 17, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 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; Numerous TCS (Time/Temperature Control for Safety) foods holding above 41 F in the cold line cooler closest to the ware-washing/back prep area. Refer to temperature chart. TCS foods shall maintain 41 F or below. CDI - Foods moved to cool in the walk-in cooler/freezer.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Recently cut lettuce and cut tomato cooling in the cold line cooler/lowboy cooler on the prep line. Cooling shall be accomplished by using rapid cooling equipment (walk-in cooler/reach-in freezer). Cool to 41 F or below prior to placing in cold holding equipment. CDI - Foods moved to cool rapidly in the walk-in cooler/freezer.

In plain English

More about food kept at an unsafe temperature

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; Shelving above the egg cooker soiled with grease and debris. All lowboy cooler gaskets and hinges soiled with food and debris. Light fixtures above the prep line soiled with dust. Surfaces of equipment shall be kept free of an accumulation of dirt; dust; 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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; The ceiling tiles in the back prep area have dark brown discoloration. Physical facilities shall be maintained in good repair. Clean ceiling tiles and if unable to remove the majority of the buildup; replace discolored ceiling tiles.

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 17, 2026 · Original Source

1 - Inspection

Jul 2, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 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; Numerous TCS (Time/Temperature Control for Safety) foods holding above 41 F in both cold line coolers. Refer to temperature chart. TCS foods shall maintain 41 F or below. CDI - Foods moved to cool in the walk-in cooler or voluntarily discarded based on times prepared and temperatures observed. EHS recommends using lids for both cold line coolers (small; individual ones or a large lid to cover the entire cooler surface).

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Twice-baked hash browns cooling in a lowboy cooler on the prep line. Cooling shall be accomplished by using rapid cooling equipment (walk-in cooler/reach-in freezer). CDI - Hash browns moved to cool rapidly in the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

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; Both cold line coolers have an excessive amount of ice built up inside of the units. Remove ice buildup and place orders for evaluation. Evaluation by a technician is needed to ensure they are functioning as intended. Equipment shall be 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

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; Walk-in cooler gasket soiled with black accumulation. All lowboy cooler gaskets and hinges soiled with food and debris. Surfaces of equipment shall be kept free of an accumulation of 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, Jul 2, 2025 · Original Source

1 - Inspection

Dec 6, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority foundation; One of the handwashing sinks was missing hand soap. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI - Soap was added to the 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

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Several damp wiping cloths were stored on tables and counters while not in use. Cloths in-use for wiping counters and other equipment surfaces shall be held between used in a chemical sanitizer solution at a concentration specified on the manufacturer's use label instructions. CDI - Damp cloths were returned to buckets of fresh sanitizer. Repeat.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Observed a couple damaged gaskets on the lowboy coolers. Equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. Replace damaged gaskets before the next 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

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; The ceiling tiles in the area around the oven have dark brown discoloration. Physical facilities shall be maintained in good repair. Replace discolored ceiling tiles before the next 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

Official record from Wake County Environmental Services, Dec 6, 2024 · Original Source

1 - Inspection

Mar 5, 2024

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; Several TCS foods in the walk-in cooler as well as a container of cheese in one of the makeline coolers are holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less; except when time is used as the public health control. CDI - Container in makeline cooler moved to freezer; PIC adjusted air temperature of walk-in cooler.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Core; Cooked hashbrowns were cooling in tightly sealed containers in the walk-in cooler. When placed in cooling/cold holding equipment; food containers in which food is being cooled shall be loosely covered; or uncovered if protected from overhead contamination; during the cooling period to facilitate heat transfer. CDI - Containers separated and lids lifted to allow for better cooling. ; 4-301.11; Priority Foundation; The walk-in cooler is not maintaining most of the TCS foods at 41F or less; when an air thermometer was placed inside the walk-in cooler the air temperature was reading 42-43F; therefore the cold holding capacity of the establishment is significantly reduced. Equipment for cooling food and holding cold food shall be sufficient in number and capacity to provide food temperatures as specified in the NC Food Code. Have the walk-in cooler serviced to hold foods at proper temperatures. Follow-up by 3/15/2024.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Observed a couple wet wiping cloths stored on counters while not in use; the concentration of the sanitizing liquid in the buckets was also less than 150ppm. Cloths in-use for wiping counters and other equipment surfaces shall be held between used in a chemical sanitizer solution at a concentration specified on the manufacturer's use label instructions. Refill sanitizer buckets with new sanitizing liquid; place wiping cloths in sanitizer.

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 5, 2024 · Original Source