Restaurant · Wake County, NC

Chick-Fil-A

Name: Chick-Fil-A
Address: 11730 Retail Dr, Wake County, NC

11730 Retail Dr

Last inspected Sep 21, 2026 · View Map ↗ · Compare ↗

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Score 99.5

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

The full inspection history

6 inspections

1 - Inspection

Sep 21, 2026

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The walk in cooler is not working. All food that was out of temp is being discarded. Other coolers are being used at this time. A walk in cooler has been rented and is in the rear of the facility. One of the hot hold cabinet is not working. 4-501.11 Good Repair and Proper Adjustment - Equipment (C)

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 Observation: A small amount of debris has built up in cabinets and behind a few pieces of equipment. 4-601.11 Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: A small amount of debris has built up in cabinets and behind a few pieces of equipment. 4-601.11 Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an 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, Sep 21, 2026 · Original Source

1 - Inspection

Jun 29, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

Observation: Certified food protection manager was not present. 2-102.12 (A) Certified Food Protection Manager (C)

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode Obseravation: Dishes were stacked before they were air dried. 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

Obseravation: Dishes were stacked before they were air dried. 4-901.11 Equipment and Utensils; Air-Drying Required (C)

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

Official record from Wake County Environmental Services, Jun 29, 2026 · Original Source

1 - Inspection

Oct 27, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode —Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

Observation: Chicken was cooling in large container with lid on and closed. Chicken should have been cooling in smaller batches with lid not on container. 3-501.15 Cooling Methods (Pf) CDI: Chicken was placed in smaller batch and cooled with the lid removed.

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 Observation: Ware wash machine is not working. Three comp sink is being used to washCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: Ware wash machine is not working. Three comp sink is being used to wash; rinse; and sanitize at this time. 4-501.11 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 problems

Official record from Wake County Environmental Services, Oct 27, 2025 · Original Source

1 - Inspection

Jun 2, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode —Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

Observation: manager could not locate written procedures for employees to follow when responding to vomiting or diarreal events. 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf CDI: Emailed by inspector.

In plain English

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

More about other finding

notedCode —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Hard boiled eggs were holding at 50F in prep cooler #1. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: Hard boiled eggs were thrown away.

In plain English

More about food kept at an unsafe temperature

notedCode —Equipment and utensils

Official wording

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

Inspector’s notes

Observation: Sheet pans were stacke before air dried. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. CDI: Pans were 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

Official record from Wake County Environmental Services, Jun 2, 2025 · Original Source

1 - Inspection

Nov 4, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode 6-301.14Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14; Core; The handwashing sink in the cockpit area was missing a handwashing sign. A handwashing sign or reminder shall be posted at each handsink. CDI - A handwashing sign was posted.

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

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; There is splash on the wall above the 3 compartment sink where utensils are stored. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. CDI- Items were removed so that wall can be 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

Official record from Wake County Environmental Services, Nov 4, 2024 · Original Source

1 - Inspection

Jan 3, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

minorCode 4-502.13Equipment and utensils

Official wording

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

Inspector’s notes

4-502.13; Core; Two bulk milk container dispensing tubes found cut on a straight line and greater than an inch in length. The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head. CDI: PIC cut the tubes shorter and at an angle.