Restaurant · Wake County, NC

Chick-Fil-A #2181

Name: Chick-Fil-A #2181
Address: 801 Village Walk Dr, Wake County, NC

801 Village Walk Dr

Last inspected Jul 8, 2026 · View Map ↗ · Compare ↗

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Score 99

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

The full inspection history

7 inspections

1 - Inspection

Jul 8, 2026

Score 99

Official score: 99 · 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

4-501.11 Reach in freezer by pass through window has ice build-up. Note: Gaskets replaced recently which may have solved problem. Defrost unit. No points 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 6-501.12 Chicken on wall to right of chicken prep areaCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Chicken on wall to right of chicken prep area; soil debris on wall at front where score card is hanging. 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 problems

Official record from Wake County Environmental Services, Jul 8, 2026 · Original Source

1 - Inspection

Dec 15, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Reach in cooler in prep area to left of electrical panel has heavy food build-up. Reach in cooler below cold brew and lemonade dispenser by drive thru has paper stuck to bottom of interior. Remove so that unit is non-absorbent and easily cleanable. 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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Clean wall/electrical panel to right of chicken prep area. Facilities shall be cleaned as often as necessary to keep them clean. No points 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

Official record from Wake County Environmental Services, Dec 15, 2025 · Original Source

1 - Inspection

Aug 11, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Handwash sink in salad area had rubber glove and lettuce in it. Sink by chicken prep area had a scraper in it. A handwashing sink may not be used for purposes other than handwashing and shall be maintained so that it is accessible at all times for employee use. Pf Moved at time of 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.

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; 2 stacked containers of grilled shredded chicken in reach in cooler cooling with lids on tight. Keep loosely covered or uncovered if protected from overhead contamination. Uncovered.

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

Official record from Wake County Environmental Services, Aug 11, 2025 · Original Source

1 - Inspection

Feb 24, 2025

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

notedCode 5-202.12 Handwashing SinksHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12 Handwashing Sinks; Installation (C) Main handwashing sink in kitchen between ovens and three compartment sink is only reaching 86 F. Handwashing sink in drive thru area near ice machine and reach in cooler is only reaching 82 F. Provide at least 100F water at all handsinks. 6-301.11 Handwashing Cleanser; Availability (Pf) Batteries in soap dispenser in salad prep area were dead; therefore soap was not dispensing. All handwashing sinks shall be supplied with soap. Corrected During Inspection - Batteries were able to be replaced at time of 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.

Sep 3, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Paper towels missing from handwashing sink in main sandwich prep area. All handwashing sinks shall be provided with a hand drying provision. Corrected During Inspection - Paper towels were replaced immediately.

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

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Coffee maker cleansing tablets observed being stored directly on top of coffee machine above prep surface and equipment. Poisonous or toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; single use items; etc. Corrected During Inspection - Per PIC; these are typically stored along with other chemicals underneath main handwashing sink in front prep area. Tablets were moved to this location during inspection.

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

Official record from Wake County Environmental Services, Sep 3, 2024 · Original Source

1 - Inspection

Feb 29, 2024

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, Feb 29, 2024 · Original Source

1 - Inspection

Oct 30, 2023

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

criticalCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Four containers of lettuce observed in walk in cooler that are between 42-47 F after over 4 hours of cooling down from initially being washed and prepared. Corrected During Inspection - Inspector advised PIC to discard product that has not reached 41 F after 4+ hours of cooling.

In plain English

More about food kept at an unsafe temperature

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Shelving above chicken breading station has heavy food debris accumulation. 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 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; Cardboard piled up in dumpster area at the time of inspection. Enclosures shall be maintained free of litter and kept clean. Company comes three times per week to haul away cardboard. Facility does not have recycable container for discard.

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 30, 2023 · Original Source