Restaurant · Wake County, NC

Chick-Fil-A Stone Creek Village

Name: Chick-Fil-A Stone Creek Village
Address: 1000 Valleystone Dr, Wake County, NC

1000 Valleystone Dr

Last inspected Aug 11, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 98

Get the next inspection, free.

We'll email you when Chick-Fil-A Stone Creek Village has a new health inspection. No spam, one-click unsubscribe.

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

ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

1 - Inspection

Aug 11, 2026

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; A single food scoop stored as clean had food residue on it. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- scoop removed for cleaning. All other equipment observed clean. Full points may be taken for repeat violations.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The top of the hot water sanitizing dish machine and back corners of sliding door have some residue accumulation. Warewashing equipment; sinks and drainboards shall be cleaned at least every 24 hours if used or at a frequency necessary to prevent recontamination of equipment. Clean the top of this machine more frequently/thoroughly; paying close attention to the top and corners of door seal. Cleaning has improved significantly since previous inspections. Full point not 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, Aug 11, 2026 · Original Source

1 - Inspection

Mar 12, 2026

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; A single food scoop stored as clean had some minor food residue on it. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- scoop removed for cleaning. 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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The top of the hot water sanitizing dish machine has visible food residue accumulation; especially along the door seal. Warewashing equipment; sinks and drainboards shall be cleaned at least every 24 hours if used or at a frequency necessary to prevent recontamination of equipment. Clean the top of this machine more frequently; paying close attention to areas along the door seal. Full point taken for 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

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; Sides of some baking sheets/trays have heavily encrusted food residue. The nonfood-contact surfaces of equipment shall be kept clean to avoid an accumulation of soil or residues. If baking sheets are no longer cleanable; replace with new trays.

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 12, 2026 · Original Source

1 - Inspection

Oct 8, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 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; Multiple pans were stacked wet on the drying rack. After cleaning and sanitizing; equipment shall be placed in a self-draining position that allows air drying. CDI- pans separated for 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

notedCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The top of the hot water sanitizing dish machine has some dust and residue accumulation; especially along the door seal. Warewashing equipment; sinks and drainboards shall be cleaned at least every 24 hours if used. Clean the top and sides of this machine more frequently. Cleaning improved since previous inspection. Full point not 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, Oct 8, 2025 · Original Source

1 - Inspection

Jun 9, 2025

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode 3-401.11Food temperature

Official wording

Proper cooking time & temperatures

Inspector’s notes

3-401.11; Priority; Grilled chicken measured less than 165F in spots when coming off the grill. One spot only measured 153F. Cook raw animal foods to required temperatures. Chicken shall be cooked to 165F through all parts. CDI- chicken was voluntarily discarded by PIC and new grilled chicken was made. Final cook temperature on new batch was 170 - 180F. Ensure chicken coming off the grill has reached appropriate final cook temperature.

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)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Chicken soup was observed in the hot holding unit between 121 and 135F. Maintain TCS foods in hot holding at 135F or above. CDI- soup was voluntarily discarded. No water was in the steam well portion below. Unit was refilled to maintain proper temperature.

In plain English

More about food kept at an unsafe temperature

minorCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The top of the hot water sanitizing dish machine has some dust and residue accumulation. Warewashing equipment; sinks and drainboards shall be cleaned at least every 24 hours if used. Clean the top of this machine more frequently. 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, Jun 9, 2025 · Original Source