Restaurant · Wake County, NC

Circle K #6314

Name: Circle K #6314
Address: 11700 New Leesville Rd, Wake County, NC

11700 New Leesville Rd

Last inspected May 15, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 98

Get the next inspection, free.

We'll email you when Circle K #6314 has a new health inspection. No spam, one-click unsubscribe.

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

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

The full inspection history

4 inspections

1 - Inspection

May 15, 2026

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Soda nozzles in the self-service area are soiled with black accumulation; and slight pink accumulation present on ice chutes inside of the soda machine. Beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; The Turbo oven's hinge and electronic display are non-functional/in-operable. Equipment shall be in good repair. PIC (Person In Charge) placed a work order prior to inspection. Repair oven components.

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 4-601.11Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11; Core; The bottom interior of the hot dog lowboy cooler and the bottom interior of the tall reach-in freezer in the back prep area (closest to the 3-compartment sink) soiled with food and debris. Surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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, May 15, 2026 · Original Source

1 - Inspection

Jan 3, 2025

Score 96

Official score: 96 · Understand this area’s scale

3 recorded violations

notedCode 6-301.14Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14; Core; The handwashing sink in the front food area is missing a handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible. CDI - REHS provided extra signage for handwashing sink.

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

4-602.11; Core; Observed black residue buildup inside the ice chutes of the soda machine. Surfaces in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice dispensing chutes more frequently. Repeat.

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 7-202.12Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-202.12; Priority; When tested during the inspection; the multi-quat sanitizer had a concentration around 500ppm which exceeded the range listed on manufacturer label. Poisonous/toxic materials shall be used according to: Law and the NC Food Code; and the Manufacturer's use directions included in labeling. CDI - Sanitizer drained and diluted with water to be within allowable range; 200-400ppm.

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, Jan 3, 2025 · Original Source

1 - Inspection

Jun 12, 2024

Score 96

Official score: 96 · Understand this area’s scale

2 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Two handwashing sinks are blocked with the use of water intake hoses for use in mobile air conditioning units. Condensation lines from air conditioning units are draining into handwashing sink basins. A handwashing sink may not be used for purposes other than handwashing. Remove hoses from handwashing sink to allow for proper handwashing. Follow up by 6/21/2024.

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

4-602.11; Core; Observed buildup of black and pink residue inside the soda machine ice chutes. Surfaces in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice dispensing chutes 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, Jun 12, 2024 · Original Source

1 - Inspection

Dec 19, 2023

Score 95.5

Official score: 95.5 · Understand this area’s scale

4 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Observed thick black residue inside two ice machine chutes inside soda dispenser. Observed soiled nozzles at half and half and cold brew self service equipment. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. PIC agreed to empty ice and detail clean machine.

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; Observed chili and nacho cheese holding below 135F inside self service unit. TCS foods shall be held at 135F or greater- items discarded.

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

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; Observed one container of pico above 41F. TCS foods shall be held at 41F or below- item discarded.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation;Observed beer bratwursts with an open date of 12-17-23 and discard date of 12-29-23.Ready to eat ; Potentially hazardous food (Time/temperature for food safety food ) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated This item may be held under refrigeration for only 7 days.

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

Official record from Wake County Environmental Services, Dec 19, 2023 · Original Source