Restaurant · Wake County, NC

Dairy Queen Grill Chill

Name: Dairy Queen Grill Chill
Address: 631 Walnut St, Wake County, NC

631 Walnut St

Last inspected Mar 11, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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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

4 inspections

1 - Inspection

Mar 11, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior weir of ice machine needed cleaning. Recommend discarding ice form ice machine and removing weir to clean ice chute.

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 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; The prep cooler was holding TCS (Time/Temperature Control for Safety) foods at 45-47F. TCS foods shall be cold held at 41F or below. CDI-Foods were voluntarily discarded. Unit will have service request placed.

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 —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wipjng cloth with food debris that was visibly soiled. CDI by placing in sanitizing container.

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 11, 2026 · Original Source

1 - Inspection

Mar 31, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

notedCode 4-601.11(Core)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(Core); Multiple cold hold and freezer units had light to moderate food debris and spillage. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. CDI-Cleaning on interior of units was begun.

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 31, 2025 · Original Source

1 - Inspection

Jul 15, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

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

Official wording

Proper cold holding temperatures

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

minorCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The 3-compartment sink was soiled on drainboards; backsplash; and faucets. The dish washer had heavy residue build up in the crevices of the door; and had food splash on the exterior. Ware washing equipment shall be cleaned at least once daily; and shall be maintained clean; to avoid re-contaminating cleaned and sanitized utensils and equipment. Increase cleaning frequency of ware washing 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

minorCode 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; The interior of all cold hold units had significant food spillage. The storage shelves in the dish area had some food spillage. Non food contact surfaces of equipment shall be maintained clean. Increase frequency of cleaning.

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 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18; Core; The hand sink next to the dish pit had some food residues in it. Hand sinks shall be maintained clean. Increase cleaning frequency of hand sinks.

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, Jul 15, 2024 · Original Source

1 - Inspection

Jan 18, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Quaternary ammonia sanitizer solution was dispensing at 0ppm from the 3-compartment sink. Quaternary sanitizer solution shall measure 200-400ppm. CDI-Dispenser was adjusted; and was dispensing at 200 ppm. ; 4-601.11 (A); Priority Foundation; The tomato slicer had old dried food residue on it. Food contact surfaces of equipment shall be maintained clean. CDI-Slicer was cleaned and sanitized. Reviewed the need to clean and sanitized this item when it is used.

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 18, 2024 · Original Source