Restaurant · Wake County, NC

Courtyard By Marriott Foodservice

Name: Courtyard By Marriott Foodservice
Address: 5730 Dillard Dr, Wake County, NC

5730 Dillard Dr

Last inspected Jun 30, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Jun 30, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode 6-301.12 Hand Drying Provision (Pf) No paper towels are available at the handwashing sink. Maintain a supply of towels at the handwashing sink. Towels were added to the dispenser upon request. . AlsoHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Hand Drying Provision (Pf) No paper towels are available at the handwashing sink. Maintain a supply of towels at the handwashing sink. Towels were added to the dispenser upon request. . Also; trash can shall be available at the handwashing sink in the kitchen for disposing paper towels. Trash can was brought to the hand 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

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Cold Holding (P) Carton of Pasteurized Liquid Egg 69F is held out of refrigeration near the grill. We discussed time-holding; but the liquid egg is used for burritos; etc; not cook-to-order eggs so is not thought to benefit from off-temperature holding. Store the liquid egg in the refrigerator. Carton of liquid egg was discarded today.

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 3-501.18 Ready-to-eat time/temperature control for safety foodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-to-eat time/temperature control for safety food; disposition - P Liquid egg white is not date marked. Macaroni & Cheese is date marked to be on day 8; Green Beans are date marked to be on day 8 and Pulled Chicken is date marked to be on day 8. A food requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen); is not labeled; or is marked with a date that exceeds seven days. These foods were discarded today.

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, Jun 30, 2026 · Original Source

1 - Inspection

Dec 4, 2025

Score 100

Official score: 100 · Understand this area’s scale

1 recorded violation

notedCode —Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Oatmeal 93F in the electric kettle. Maintain TCS foods in hot holding at 135F or above. -P Oatmeal is leftover from this morning and was not discarded. Discard oatmeal and clean & sanitize the pot. Oatmeal was removed and discarded upon request.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Dec 4, 2025 · Original Source

1 - Inspection

Mar 10, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

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; Core; A few clear Cambro containers stacked with water nested in-between the containers. Cleaned equipment shall be stored in a self-draining position that allows air drying. Dishes moved to dish washing area during inspection.

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

Official record from Wake County Environmental Services, Mar 10, 2025 · Original Source

1 - Inspection

Dec 12, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

notedCode 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or lessFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less; Priority; Cut melon in fruit cups in top of make line cooler in another container at 43F. Par-cooked oatmeal packs in same cooler at 42-43F. These items are double panned in the top part of the cooler; other items in the cooler at 41F or below. Educated about double panned items not getting same airflow as items directly in the container (salsa at 41F). Recommended to keep these items in walk-in cooler or another cooler bottom to ensure items are maintained at 41F and below. Items moved to walk-in cooler during inspection.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Dec 12, 2024 · Original Source

1 - Inspection

Apr 15, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Hard boiled eggs in flip top cooler dated 4/9; meatballs dated 4/2; chicken breasts in drawer cooler with use by 4/10 date. TCS(Time/Temperature Controlled for Safety) foods shall be held for maximum of 7 days excluding time in freezer and shall be discarded if it exceeds the time temperature combination. These items voluntarily discarded during inspection.

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, Apr 15, 2024 · Original Source

1 - Inspection

Dec 19, 2023

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

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 138F plastic wrapped in a pan are stored in the refrigerated drawer on the cookline. Food that is cooling should be stored inside the walk-in cooler. Monitor food temperature as food cools to assure it is below 41F in six hours or less. Sausage was moved to the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

majorCode 4-204.113Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-204.113; Core; Dish Machine is not washing at 150F as required and is not rinsing at 180F as required. Plate surface temperature is not reaching 160F (measured with Thermolabel today). See paper log sheet maintained by employee posted opposite the dish machine. See data sticker posted to front of lower dish machine with temperature requirements. Wash Temperature is 143F. Final Rinse is 174F. Maintenance person was contacted and plans to arrive this morning to adjust the dish machine to meet temperature parameters. ; 4-302.14; Priority Foundation; Test Strips for quat sanitizer are damaged; bleached. Replacement is needed. Manager is ordering new quat test strips.

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, Dec 19, 2023 · Original Source