Restaurant · Wake County, NC

Dairy Queen Orange Julius

Name: Dairy Queen Orange Julius
Address: 8321 Brier Creek Pky, Wake County, NC

8321 Brier Creek Pky

Last inspected Jul 21, 2026 · View Map ↗ · Compare ↗

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Score 98

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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

Jul 21, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Lid covering ice at the soda machine soiled with brown accumulation. 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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; An opened gallon of milk and an opened carton of yogurt mix observed with no date mark. Foods opened yesterday according to an employee. Ensure opened packages of TCS (Time/Temperature Control for Safety) ready-to-eat foods are labeled with their open date if held for longer than 24 hours. CDI - Labels added.

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 4-303.11Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-303.11; Priority Foundation; No prepared sanitizer available. Sanitizers shall be provided and available during all hours of operation. Sanitizer may be prepared in the 3-compartment sink (must be available during ware washing); a spray bottle; or a sanitizer bucket. CDI - Sanitizer prepared at the 3-compartment sink.

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)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; The topping bar bottom cooler interior soiled with food and debris. Reach-in freezer bottom interiors soiled with food and debris. Surfaces of equipment shall be kept free of an accumulation of dirt; food 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

Official record from Wake County Environmental Services, Jul 21, 2026 · Original Source

1 - Inspection

Mar 17, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

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

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; Cheesecake bites in the topping bar holding above 41 F. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - Cheesecake bites moved to the reach-in freezer to cool rapidly.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; The topping bar bottom cooler interior soiled with food and debris. Reach-in freezer bottom interiors soiled with food and debris. Shelving above the steam well soiled with food and debris. Surfaces of equipment shall be kept free of an accumulation of dirt; food 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

Official record from Wake County Environmental Services, Mar 17, 2026 · Original Source

1 - Inspection

Aug 1, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

7 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; No Food Protection Manager was present during the inspection. 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. Acquire CFPM and have them present during hours of operation.

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

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Lid covering ice at the soda machine soiled with black and brown accumulation. 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 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

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; An opened gallon of whole milk and an opened container of hot dogs observed with no date mark. Foods opened yesterday according to PIC. Ensure opened packages of TCS (Time/Temperature Control for Safety) ready-to-eat foods are labeled with their open date if held for longer than 24 hours. CDI - Labels added.

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) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core; Single-service hot dog containers stored with the food contact surface facing upwards. Numerous containers soiled with chili drippings. Store inverted to prevent contamination until use; or in original protective packaging. Storing in a different location is recommended by EHS. Soiled containers disposed of; and hot dog containers moved to a clean location where contamination is less likely to occur.

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 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; No Quat test strips available to measure the concentration of sanitizer for the 3-compartment sink dispenser. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. VR - EHS will return to ensure Quat test strips have been obtained.

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)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Walk-in cooler gasket soiled with accumulation. The topping bar bottom cooler interior soiled with food and debris. The to-go glass reach-in cooler interior and exterior soiled with food and debris. Surfaces of equipment shall be kept free of an accumulation of dirt; food 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

Official record from Wake County Environmental Services, Aug 1, 2025 · Original Source

1 - Inspection

Feb 28, 2025

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; When tested during the inspection; the concentration of the chlorine sanitizing solution in the dishwasher was at 0ppm. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label used instructions; and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm not to exceed 200ppm. Sanitizing compartment was filled with multi-quat sanitizer solution; do not use dish machine until it has been serviced. Repeat. Follow-up by 3/03/2025.

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 3-304.14 (B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 (B); Core; A couple damp wiping cloths were stored on the counter. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer at adequate concentrations. Place wet wiping cloths into sanitizer buckets.

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 4-903.11 (B)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (B); Core; Observed a few plastic food containers stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow 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

Official record from Wake County Environmental Services, Feb 28, 2025 · Original Source

1 - Inspection

Jul 26, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

4 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; No food protection manager was present during the inspection. 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. Acquire food protection manager and have them present during hours of operation.

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

criticalCode 3-301.11Employee health and hygiene

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

3-301.11; Priority; Observed a food employee peeling and handling a banana with their bare hands for a sundae. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. CDI - Stopped employee and had employee don gloves.

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 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; When tested during the inspection the concentration of the chlorine sanitizing liquid in the dishwasher was measured to be less than 50ppm. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label used instructions; and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm not to exceed 200ppm. Utensils and containers shall be sanitized in the 3-compartment sink until dish machine is fixed. Follow-up by 7/30/2024.

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; Observed some minor dust buildup on the ceiling vents throughout the establishment. Physical facilities shall be cleaned as often as necessary to keep them clean. PIC stated that vent cleaning has been scheduled.

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 26, 2024 · Original Source

1 - Inspection

Dec 6, 2023

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; When tested during the inspection the concentration of the chlorine sanitizing liquid in the dishwasher was measured to be 10ppm; even after priming and running a couple cycles. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label used instructions; and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm not to exceed 200ppm. CDI - The 3-compartment sink must be used for sanitizing until the dish machine is serviced.

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 4-904.14Equipment and utensils

Official wording

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

Inspector’s notes

4-904.14; Core; Observed an employee rinsing utensils after sanitizing in the 3-compartment sink. After being cleaned and sanitized; equipment and utensils shall not be rinsed before air drying or use unless: The rinse is applied only after the equipment and utensils have been sanitized by the application of hot water or by the application of a chemical sanitizer solution whose EPA registered label use instructions call for rinsing off the sanitizer after it is applied in a commercial warewashing machine. Spoke with PIC and encouraged more employee training on adequate procedures. ; 4-901.11; Core; Observed an employee drying off sanitized utensils with a cloth towel. After cleaning and sanitized; equipment and utensils shall be air-dried or used after adequate draining before contact with food and may not be cloth dried. Spoke to PIC and encouraged better training of employees.