Restaurant · Wake County, NC

Chuy's #48

Name: Chuy's #48
Address: 4020 Market At North Hills St, Wake County, NC

4020 Market At North Hills St

Last inspected Mar 24, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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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

Mar 24, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Portion of salsa was found being stored too highly above its fill line in a prep top cooler and was at 43F. Potentially hazardous food being held cold shall remain at 41F. CDI- Salsa at 46F was voluntarily discarded; and other portions were placed in closed refrigeration to be cooled.

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 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) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Clean containers were found being stacked together while wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows for air 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 4-501.11 Good Repair and Proper Adjustment - Equipment (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C); Containers ready for use had deep cracks inside of them. Equipment shall be maintained in a state of good repair. Assess and replace cracked containers as needed.

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) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Walk in cooler fans above cooling rack have dust buildup and should be cleaned. Non food contact surfaces shall be kept free of soil 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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; The ceiling above the dishwashing area soil/dust residue and need to be cleaned. Physical facilities shall be cleaned frequently enough to prevent soil/residue 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, Mar 24, 2026 · Original Source

1 - Inspection

Oct 28, 2025

Score 98

Official score: 98 · Understand this area’s scale

6 recorded violations

notedCode 3-501.15 Cooling Methods (Pf)Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf); Salsa was found cooking inside of plastic containers with tightly fitted lids and were stacked on top of each other. Potentially hazardous food shall be cooled inside of containers with loose or no coverings to facilitate cool air transfer.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C); Wiping cloth was not being fully submerged inside of sanitizer with large portion of the cloth outside of sanitizer. Between uses; wet or moist wiping cloths shall be submerged in an approved sanitizer at an appropriate concentration.

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 4-903.11 (A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Bowls were being stored inside of a basket with residue on the basket. Utensils and equipment shall be stored in a clean; dry area where they are protected from potential contamination.

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; some cutting surfaces are developing scratches/discoloration. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.

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) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Sticker residue was observed on the non food contact surfaces of food containers. Non food contact surfaces shall be kept free of soil 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

notedCode 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C); Wall at the end of the main prep line is damaged / missing tiles. Physical facilities shall be maintained in a state of good repair. PIC states there is a work order to replace this area.

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 28, 2025 · Original Source

1 - Inspection

Jun 18, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

notedCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Chicken was found hot holding at 114F on a stove top. Potentially hazardous foods being held hot shall remain at 135F or above. CDI- Food was reheated as needed.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Salsa was found being stored too highly above its fill line in a prep top cooler and was at 46F. Potentially hazardous food being held cold shall remain at 41F. CDI- Salsa at 46F was voluntarily discarded; and other portions were placed in closed refrigeration to be cooled.

In plain English

More about food kept at an unsafe temperature

notedCode 3-302.15 Washing Fruits and Vegetables (C)Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15 Washing Fruits and Vegetables (C); Unwashed avocados with stickers on their skin were being stored for use in a prep cooler on the prep line. Vegetables and fruits shall be washed (and stickers removed) before being placed for use. CDI- Avocados were taken back to be washed.

In plain English

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

More about other finding

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Utensils were stored in water on the flat top grill that measured 98F. During pauses in food preparation; utensils may be stored in a container of water if the water is maintained at a temperature of at least 57C (135F) and the container is cleaned when visibly soiled...CDI: Water was heated to 135F.

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 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core; The waste receptacles in the dumpster areas. are missing their drain plugs. Waste handling units shall have drain plugs in place. PIC is contacting the management company for drain plug replacements.

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

minorCode 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

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 18, 2025 · Original Source

1 - Inspection

Jan 16, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode 6-301.11 Provide soap for handwashing at each handsink. -PfHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11 Provide soap for handwashing at each handsink. -Pf; Handsink in waiter staff area with no soap. CDI: Soap replaced. Repeat.

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

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Metal containers with food debris and plastic containers with sticker residue. CDI: Dishes placed in dish washing area for rewashing.

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 —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet cloths stored on prep tables.

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, Jan 16, 2025 · Original Source

1 - Inspection

Mar 5, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

8 recorded violations

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer bucket used for holding wet wiping cloths was below 200ppm. Wiping cloths were found being stored in a container of soapy water. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; In-use tongs were being stored on soiled piping and in-use knives were being stored in between cooler exteriors. In-use utensils shall be stored on a clean portion of a food prep surface where they are not exposed to potential contamiantion.

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 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Repeat; Employee beverage was found holding above food items. Employees may drink from a closed beverage if it is stored in an area that prevents potential contamination of food or clean equipment.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Repeat; Chicken in a double pan on the stove top was being held at 120F. Potentially hazardous foods being held hot shall remain at 135F or above. CDI- Food was reheated as needed.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Several potentially hazardous foods in the prep cooler at the end of the prep line were holding above 41F (see temperature chart). Salsa in a prep top unit was being held above its fill line and was over 41F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Cut cabbage at 51F was voluntarily discarded. Other food items were removed from the cooler and taken to cool down before a 4 hour period elapsed. Do not store potentially hazardous food in this cooler until it is repaired.

In plain English

More about food kept at an unsafe temperature

minorCode 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; Some clean containers were found being stacked together while wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows air 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

minorCode 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Prep cooler at the end of the prep line is not currently holding potentially hazardous foods at 41F or below. Equipment shall be properly adjusted and maintained in a state of good repair. Have cooler adjusted/repaired.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Fan cover in reach-in cooler directly above food has dust/soil residue. Non food contact surfaces shall be kept free of soil residue and other debris. Clean fan as food is stored directly underneath.

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 5, 2024 · Original Source

1 - Inspection

Nov 29, 2023

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Employee beverages were found being stored on prep surfaces. Employees may drink from a closed beverage if it is stored in an area that prevents potential contamination of food or clean equipment.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Handwashing sink in men's restroom was not supplied with paper towels. A hand drying provision such as paper towels shall be provided at each handwashing station. CDI- Paper towels were provided.

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

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Food containers being stored as clean had food residue inside of them. Food contact surfaces shall be kept clean to sight and touch. CDI- Containers were taken back to the dishwashing area to be cleaned.; 4-602.11; Core; Ice machine had pink residue at the top interior. Food contact surfaces of equipment such as ice bins and soda nozzles shall be kept cleaned at a frequency necessary to prevent mold or soil 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 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Chicken was found hot holding at 112 on a stove top. Potentially hazardous foods being held hot shall remain at 135F or above. CDI- Food was reheated as needed.

In plain English

More about food kept at an unsafe temperature

minorCode 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Cutting surfaces on the main prep line have some scratches/discoloration and need to be resurfaced or replaced. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Full deductions will be taken if this item is repeated.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Areas of the ceiling in the kitchen have soil/dust residue and need to be cleaned. Physical facilities shall be cleaned frequently enough to prevent soil/residue 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 29, 2023 · Original Source