Restaurant · Wake County, NC

Comfort Inn Kitchen

Name: Comfort Inn Kitchen
Address: 1001 Wake Towne Dr, Wake County, NC

1001 Wake Towne Dr

Last inspected May 20, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 98

Get the next inspection, free.

We'll email you when Comfort Inn Kitchen 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

5 inspections

1 - Inspection

May 20, 2026

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

notedCode 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed handwashing sink blocked by the mop cart. Corrected during inspection (CDI)- the mop cart was removed to open access to the handsink. First observationHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed handwashing sink blocked by the mop cart. Corrected during inspection (CDI)- the mop cart was removed to open access to the handsink. First observation; no point at this time.

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 properly labeled: original container

Inspector’s notes

3-302.12 Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. - Self-service area: a jug of water with no label. Discussed the matter with the person in charge (PIC)

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

notedCode 4-903.11(A)(C) Store single-use and single-service articles in a cleanEquipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A)(C) Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. - Observed single-use articles (spoons) stored with the mouthpiece side up; which are potentially contaminated when handling. CDI - the spoons restored with the handle up.

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

majorCode 5-205.13 Scheduling Inspection and Service for a Water System Device (Pf). A device such as a water treatment device or backflow preventer shall be scheduled for inspection and serviceWater, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.13 Scheduling Inspection and Service for a Water System Device (Pf). A device such as a water treatment device or backflow preventer shall be scheduled for inspection and service; in accordance with manufacturer's instructions and as necessary to prevent device failure based on local water conditions; and records demonstrating inspection and service shall be maintained by the PERSON IN CHARGE (PIC). Pf - Observed water filter: the latest scheduled service date and routine schedule are not available to review during the current inspection. Verification due by 5/30/26.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

notedCode —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113 Covering Receptacles (C) 5-501.114 Using Drain Plugs (C) - Observed the dumpster missing a drain plug and the door not closed. Discussed the matter with PIC. Repeat.

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, May 20, 2026 · Original Source

1 - Inspection

Sep 24, 2025

Score 98

Official score: 98 · Understand this area’s scale

6 recorded violations

notedCode 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; Cold-Holding: In the counter self-serve unit; cream cheese holding at 45F; and yogurt at 43F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Yogurt and cream cheese exchanged for cold product from the kitchen tall cold-hold unit. Have the counter unit serviced and temperature reduced to be able to maintain TCS foods at 41F and less during heavy use.

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 7-202.12Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-202.12; Priority; Sanitizer concentration too high in spray bottle; when tested is starting to turn blue; measured at 500ppm+ quat. POISONOUS OR TOXIC MATERIALS shall be Used according to LAW; Food Code; and Manufacturer use directions included in labeling. Maintain quat sanitizer at 200-400ppm. CDI- Sanitizer retuned to kitchen for adjustment.

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 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Food handler observed working with food without wearing a hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensils; and linens; and unwrapped single-service and single-use articles. Ensure food employees wear a hat or hair net.

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

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; Ice machine with green microbial film buildup along back water plate; not currently in direct contact with ice below. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas.

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 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core; Dumpster is lacking the drain plug. Drains in receptacles and waste handling units for REFUSE; recyclables; and returnables shall have drain plugs in place. Contact trash service provider to have missing drain plug replaced. 5-501.110; Core; Side door of dumpster left open. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors and top lids of dumpsters closed. Recommend adding signage to remind users to -Keep doors/lids Closed-. [REPEAT]

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

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; A couple lights in the kitchen. PHYSICAL FACILITIES shall be maintained in good repair. Replace the burnt out lights.

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 24, 2025 · Original Source

1 - Inspection

Jun 17, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 5-501.17Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17; Core; Staff restroom is lacking a covered receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add a covered receptacle to the ladies restroom.

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 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

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

notedCode 2-102.12(A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12(A); Core; PIC Certified Food Protection Manager (CFPM) certification is expired. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Renew your certification.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

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

1 - Inspection

May 1, 2024

Score 96

Official score: 96 · Understand this area’s scale

5 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Brown residue present where ice is made. Ice makers shall be cleaned at a frequency necessary to preclude the accumulation of soil or mold. Clean 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

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Sausage links sitting on the top shelf next to the oven was wrapped tight and holding at 103F. Food employee said that the sausage is leftovers and will be given to the housekeeping staff. TCS foods shall be maintained at a minimum of 135F. CDI- education given and sausage was placed into the cooler to cool down properly.

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; Ambient air and cream cheese in the fridge in the buffet area was holding between 46-48F. A carafe of milk in the cooler was 45F. Breakfast service had just ended prior to my arrival. TCS foods being held cold shall be held at 41F or less. CDI- cream cheese and milk voluntarily discarded by PIC.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Sausage links leftover from breakfast were tightly wrapped and sitting on the shelf next to the oven in the kitchen. Cooling shall be accomplished by using rapid cooling equipment; using containers that facilitate heat or other effective methods. CDI- sausage was placed into the cooler to rapidly cool.

In plain English

More about food kept at an unsafe temperature

minorCode 6-305.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11; Core; Employee jacket was stuffed inside of a box on the dry storage shelf with single-service items. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Store employee items in designated area where not a source of contamination separate from food and food items.

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, May 1, 2024 · Original Source

1 - Inspection

Nov 28, 2023

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

minorCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; Hand sink in kitchen reaching 94F. Hand sinks shall be at least 100F. Adjust hand sink to provide at least 100F.

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; White and black residue where ice is made behind the door/flap inside the ice machine. Ice makers shall be cleaned at a frequency necessary to preclude the accumulation of soil or mold. Clean 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

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Aerosol spray bottle of Febreeze; Raid can; hand sanitizer and another spray bottle stored in cabinet in buffet area in close proximity to unwrapped napkins and a waffle iron stored in the cabinet. Clean linen rags stored on chemical rack for three compartment sink containers under the drain board touching quat container an with other chemicals and mop bucket in close proximity. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES. Items relocated during inspection. CDI

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

criticalCode 3-306.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-306.11; Priority; Slices of bread stored in a clear drawer. Once the drawer is open; the food is exposed. Other foods in this drawer are wrapped. Area is not monitored by employees at all times. All other foods protected properly with wrap of sneeze guard. Except for nuts in the shell and whole; raw fruits and vegetables that are intended for hulling; peeling; or washing by the CONSUMER before consumption; FOOD on display shall be protected from contamination by the use of PACKAGING; counter; service line; or salad bar FOOD guards; display cases; or other effective means. Wrap bread or install sneeze guard. Bread removed during inspection. CDI

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

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; Clean linen stored in a repurposed cardboard box in the kitchen. Clean linen shall be stored in a clean; dry location and protected. Store in a clean; washable; durable and easily cleanable container or metal pan.

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 4-904.11Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-904.11; Core; A small portion of the plastic ware in the drawer in the buffet area with handles in wrong direction. SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled; displayed; and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. Store handles in same direction.