Restaurant · Wake County, NC

Chick-Fil-A #792

Name: Chick-Fil-A #792
Address: 6701 Falls Of Neuse Rd, Wake County, NC

6701 Falls Of Neuse Rd

Last inspected Sep 28, 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

4 inspections

1 - Inspection

Sep 28, 2026

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode 5-205.11(A)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11(A); Priority Foundation; The water at the meter handwashing sink between the fry freezer and fryers temped at 116F. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- The thermostat was adjusted and water does not temp above 105F.

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

Non-food contact surfaces clean

Inspector’s notes

4-601.11; Core; Wiring from the ceiling need wiping down due to a slight buildup of dust and one of the high chairs had crumbs in the seat; more attention needs to be paid to the straps. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean these items more frequently.

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 28, 2026 · Original Source

1 - Inspection

Dec 9, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

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; Coffee filters were stored uncovered and unwrapped in the beverage station area. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. CDI- Coffee filters were put in a box.

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 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18; Core; The underside of the urinal - piping is soiled. Maintain handwashing sinks; toilets and urinals clean. CDI- Urinals were 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, Dec 9, 2025 · Original Source

1 - Inspection

Jul 7, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode 4-601.11Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11; Core; Some of the backs of monitors and wiring from the ceiling need wiping down due to a slight buildup of dust. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean these items more frequently.

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; The outdoor storage area needs to be cleaned out and better organized. The storage area shall be maintained free of unnecessary items and clean. Ensure items are stored in a manner that does not create spaces for insects/pests to harbor.

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 7, 2025 · Original Source

1 - Inspection

Feb 25, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; A few unopened gallon containers of produce wash observed on shelving above prep area- shelving was labeled to store chemical at this location. Poisonous/Toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service articles. CDI- Unopened containers of produce wash were relocated to the mop sink and new location was labeled for permanent storage of this item.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Shredded chicken (48F) found cooling in the top portion of the salad prep cooler. Food shall be cooled by placing the food in shallow pans; separating food into smaller or thinner portions; using rapid cooling equipment; using ice as an ingredient; or other effective methods. Ensure foods are cooled down to 41F prior to placing in cold hold units. These units are designed to maintain temperature; not rapidly cool down foods. CDI- Shredded chicken was relocated to the walk-in cooler and observed a cooling rate that was within parameters.

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, Feb 25, 2025 · Original Source