Restaurant · Wake County, NC

China Best

Name: China Best
Address: 632 Holly Springs Rd, Wake County, NC

632 Holly Springs Rd

Last inspected Jun 26, 2026 · View Map ↗ · Compare ↗

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Score 98

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

The full inspection history

6 inspections

1 - Inspection

Jun 26, 2026

Score 98

Official score: 98 · 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

4-101.19 Nonfood-Contact Surfaces (C) Wood used in walk in cooler and freezer. Surfaces must be non-absorbent and easily cleanable.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Wire shelving in walk in cooler have soil build-up. 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

Official record from Wake County Environmental Services, Jun 26, 2026 · Original Source

1 - Inspection

Nov 21, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 One spray bottle of degreaser not labeled in back area. Label working containers of toxic materials such as cleaners and sanitizers.-Pf No points taken. Labeled at time of 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

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Bowl used as scoop on make line. Scoops shall have handles and handles shall be stored above the top of the food.

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

minorCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.19 Nonfood-Contact Surfaces (C) Wood used in walk in cooler and freezer. Surfaces must be non-absorbent and easily cleanable.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Wire shelving in walk in cooler have soil build-up. 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

Official record from Wake County Environmental Services, Nov 21, 2025 · Original Source

1 - Inspection

Jun 6, 2025

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode 3-302.11 Raw chicken stored over raw beef in walk in freezer on pans with saran wrap. Unless frozen food is commercially processed and in original sealed package it must be stored according to final cook temperatures. Example: Chicken final cook 165F on bottomOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Raw chicken stored over raw beef in walk in freezer on pans with saran wrap. Unless frozen food is commercially processed and in original sealed package it must be stored according to final cook temperatures. Example: Chicken final cook 165F on bottom; ground beef final cook 155F above chicken; and fish final cook 145F above ground beef. Rearranged at time of inspection.

In plain English

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

More about other finding

notedCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Wire shelving in walk in cooler has food debris build-up. 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

Official record from Wake County Environmental Services, Jun 6, 2025 · Original Source

1 - Inspection

Feb 17, 2025

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode 3-501.14 Cooling (P) Two large containers of lomein noodlesFood temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14 Cooling (P) Two large containers of lomein noodles; cooked and cooled from yesterday; observed in walk in cooler at 45 F. Cooling shall be accomplished by cooling the food from 135 F to 70 F within the first two hours then down to 41 F within a total of six hours. Corrected During Inspection - Inspector provided education on cooling methods to ensure product is split into smaller containers. Advised PIC to discard the product at time of inspection.

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 3-501.15 Cooling Methods (Pf) Lomein noodles were cooled in largeFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Lomein noodles were cooled in large; deep containers that did not allow adequate air flow to the product for rapid cooling. Cooling shall be accomplished by using shallow pans; smaller portions; large ice baths or ice wands; active stirring and ensuring adequate air flow around product to remove the heat. Corrected During Inspection - Discussed proper cooling methods with PIC to ensure methods are modified moving forward. Advised PIC to discard product. .

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Feb 17, 2025 · Original Source

1 - Inspection

Jun 6, 2024

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw chicken being stored above raw shrimp and raw pork in walk in cooler. Raw pork above being stored above raw shrimp in walk in cooler. Raw animal foods shall be separated during preparation; storage and holding. Corrected During Inspection - PIC immediately reorganized these items appropriately in walk in cooler.

In plain English

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

More about other finding

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Ice machine has black build up on insides of machine. Equipment shall be cleaned at a frequency that precludes 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

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Chopped cabbage; sweet and sour chicken; opened milk; and sesame chicken observed without date marking labels. Temperature control for safety; ready to eat foods shall be dated to indicate when the food was opened or prepared in order to determine the 7 day shelf life. Corrected During Inspection - Inspector advised PIC to date these items to better determine the disposition of the products.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Bag of onions stored directly on floor in back storage area. Box of chicken observed on floor in walk in cooler. Open buckets stored on floor in walk in freezer. Food shall be stored at least 6 inches off of floor.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

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

1 - Inspection

Nov 13, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

criticalCode 7-207.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-207.11; Priority; Medicine observed being stored on shelving above food prep surface and ice machine as well as on front counter near single use cup lids. Medicines that are in a food establishment for the employees use shall be located to prevent the contamination of food; equipment; linens; and single use items. Corrected During Inspection - Inspector advised PIC to relocate these items to a better storage location.

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

minorCode 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Open employee food and drink stored on prep tables in back prep area where prep sinks and ice machine are located. Employees shall eat and drink only in designated areas where food; equipment; linens; and other equipment are protected from contamination.

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, Nov 13, 2023 · Original Source