Restaurant · Wake County, NC

Embassy Suites - Amelia's

Name: Embassy Suites - Amelia's
Address: 8001 Arco Corporate Dr, Wake County, NC

8001 Arco Corporate Dr

Last inspected Jun 29, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 96

Get the next inspection, free.

We'll email you when Embassy Suites - Amelia's 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

5 inspections

1 - Inspection

Jun 29, 2026

Score 96

Official score: 96 · Understand this area’s scale

7 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; No paper towels available at the handwashing sink in the wait station area. All handwashing sinks shall be provided with a hand drying device. CDI - Towels provided. 6-301.11; Priority Foundation; No soap available at the handwashing sink in the wait station area. All handwashing sinks shall be provided with hand soap. CDI - Soap provided.

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

4-601.11 (A); Priority Foundation; Multiple containers stored as clean soiled with food; debris and one container soiled with an old sticker. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. Stickers shall be removed prior to the cleaning process. CDI - Items moved for thorough cleaning. 4-602.11; Core; Ice machine (top interior) soiled with slight black accumulation. Ice machines 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; A tray of prepared spinach artichoke dip un-labeled. PIC unable to determine when prepared. A TCS; ready-to-eat food specified in the FDA Food Code; shall be discarded if it is in a container or package that does not bear a date or day. CDI - PIC voluntarily discarded spinach artichoke dip.

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)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Cleaned and sanitized plates stacked together wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry prior to stacking.

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

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 fire sprinkler in the walk-in cooler is dripping condensate onto the floor. No food stored directly underneath the sprinkler. Additionally; ice buildup is present in the walk-in freezer (on the ceiling and the fire sprinkler). If ice buildup persists; contact a technician for evaluation. Equipment shall be maintained in a state of repair. According to PIC a work order was placed prior to inspection for the fire sprinkler in the walk-in freezer. Continue to work with technicians/vendors for repair of the sprinklers in the walk-in cooler and the walk-in freezer.

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 bottom interior of the wait station cooler soiled with debris. All cooler gaskets and interiors on the PM line soiled with food residues and debris. Sides of all cooking equipment on the AM (breakfast) line are encrusted with grease; food and debris. Walk-in cooler fan guards soiled with dust and debris. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris. Surfaces of cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations. Increase cleaning frequency.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Flooring underneath cooking equipment soiled with food and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.

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 29, 2026 · Original Source

1 - Inspection

Dec 11, 2025

Score 94

Official score: 94 · Understand this area’s scale

7 recorded violations

notedCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; A pitcher stored inside of the handwashing sink on the PM line. A handwashing sink may not be used for purposes other than handwashing. This is not a storage area. Additionally; the handwashing sink is considered a dirty area; and this is not an approved water supply for food preparation. Water pitchers shall be filled using a food prep sink or other approved area. CDI - Pitcher moved to be cleaned. 6-301.14; Core; No handwashing signs posted at two handwashing sinks (PM line and sink closest to back door). 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 to food employees.

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

4-501.112; Priority Foundation; High temp. dish machine unable to reach final rinse temperature. To effectively wash; rinse and sanitize it shall reach a minimum of 180 F (160 F at the plate). PIC called in for repair. VR - Inspector will return to ensure the rinse cycle is meeting 180 F (160 F at the plate). In the meantime; use the ware wash machine to wash and rinse; and use the 3-compartment sink to sanitize all equipment and utensils.

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

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 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; As mentioned above in violation #22 above; all foods in the lowboy cooler near the back prep area are held on TPHC. An approved TPHC procedure is posted for these foods on a reach in cooler in the kitchen. TPHC procedures must be followed appropriately. Foods must be labeled when removed from refrigeration and they must be discarded within four hours. Foods held on time control shall NOT be returned to a cooler instead of being discarded. Use time control (approved TPHC procedure) OR temperature control. Both may not be used simultaneously. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; and food in unmarked containers or packages; or marked to exceed a 4-hour limit shall be discarded. CDI - As mentioned in violation #22 above; all foods voluntarily discarded. Ensure all personnel is aware of proper TPHC procedures.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

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); Core; Metal containers stacked together while wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry prior to stacking.

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

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. Chemical sanitizers shall be provided and available for use during all hours of operation. CDI - Sanitizer prepared.

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 interior of the wait station cooler soiled with dust and debris. All cooler gaskets and interiors on the PM line soiled with dust; food residues and debris. Walk-in cooler fan guards and gasket soiled with dust and debris. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris. Increase cleaning frequency.

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 11, 2025 · Original Source

1 - Inspection

Jun 6, 2025

Score 95

Official score: 95 · Understand this area’s scale

8 recorded violations

notedCode 2-401.11 (A)Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (A); Core; A plate of employee food stored above clean equipment and utensils in the dish area. Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. Food disposed of and plate moved to be cleaned.

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 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Multiple plates and containers stored as clean soiled with food and debris. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Items moved for thorough cleaning. 4-602.11; Core; Ice machine shoot soiled with slight pink and black accumulation. Ice machines 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)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Two bowls of steak prepared for a catering holding less than 135 F in hot holding equipment. Refer to temperature chart. If held hot; TCS (Time/Temperature Control for Safety) foods shall maintain 135 F or above. Steak prepared within less than two hours. CDI - Steak to be used within the next thirty minutes. Leftovers to be discarded.

In plain English

More about food kept at an unsafe temperature

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; All TCS (Time/Temperature Control for Safety) foods holding above 41 F in the lowboy cooler near the back prep area. TCS foods shall maintain 41 F or below. Refer to temperature chart. According to PIC; these items are stored on ice during breakfast service. An approved TPHC procedure is posted for these foods on a reach in cooler in the kitchen; but no timestamps present on foods during inspection; subjecting them to temperature control. Lowboy cooler maintaining 51 F ambient. CDI - All potentially hazardous foods voluntarily discarded. Work order placed for repair of the cooler and PIC will follow up with EHS regarding repairs. Until cooler can maintain 41 F or below; cooler must be limited to the storage of non-potentially hazardous foods.

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; Rice pilaf held past the 7-day hold (prepared on 5/29/2025). TCS (Time/Temperature Control for Safety) foods shall not be held past 7 days. CDI - Rice voluntarily discarded.

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 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; As mentioned above in violation #22 above; all foods in the lowboy cooler near the back prep area are held on TPHC. An approved TPHC procedure is posted for these foods on a reach in cooler in the kitchen; but no timestamps present on foods during inspection; subjecting them to temperature control. If these foods are held using TPHC in the future; TPHC procedures must be followed appropriately. Foods must be labeled when removed from refrigeration and they must be discarded within four hours. Foods held on time control shall NOT be returned to a cooler instead of being discarded. Use time control (approved TPHC procedure) OR temperature control. Both may not be used simultaneously. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; and food in unmarked containers or packages; or marked to exceed a 4-hour limit shall be discarded. CDI - As mentioned in violation #22 above; all foods voluntarily discarded. Ensure all personnel is aware of proper TPHC procedures.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

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); Core; A few metal containers were stacked together while wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry prior to stacking.

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

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 fire sprinkler in the walk-in cooler is dripping condensate onto the floor. No food stored directly underneath the sprinkler. Additionally; the flooring in the walk-in cooler is buckling and poses a trip hazard. Ice buildup present in the walk-in freezer. If ice buildup persists; contact a technician for evaluation. Equipment shall be maintained in a state of repair. According to PIC work orders were placed prior to inspection for the fire sprinkler and the floor. Continue to work with technicians/vendors for repair of the sprinkler and the floor. 4-501.12; Core; The cutting board directly across from the grill is heavily scored and stained. Cutting surfaces shall be resurfaced or replaced once no longer easily cleanable.

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 6, 2025 · Original Source

1 - Inspection

Aug 22, 2024

Score 94

Official score: 94 · Understand this area’s scale

5 recorded violations

criticalCode 4-501.112Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.112; Priority Foundation; The sanitizing water temperature rinse was reading a maximum temperature of 136F in the high-temperature dish machine. In a mechanical operation; the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194F; or less than 180F. Have dish machine repaired; follow-up by 9/02/2024.; 4-703.11; Priority; When tested during the inspection; the utensil surface temperature for the dish machine reached a maximum of 155F. After being cleaned; equipment food-contact surfaces and utensils shall be sanitized in a hot water mechanical operations achieving a utensils surface temperature of 160F as measured by an irreversible registering temperature indicator. CDI - Spoke to PIC and all sanitizing must be done 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

majorCode 3-401.11Food temperature

Official wording

Proper cooking time & temperatures

Inspector’s notes

3-401.11; Priority Foundation; The children's menu cheeseburger was marked as cooked-to-order with consumer advisory asterisks. A raw or partially cooked animal food may be served/offered for sale upon consumer request if: the food; if served for service by consumer section from a children's menu; does not contain comminuted (also known as chopped; ground; or minced) meat. Update the children's section of the menu to remove ** from cheeseburger. Follow-up by 9/02/2024.

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; Several TCS foods in the walk-in cooler were holding above 41F; possibly due to recent food delivery and door being open for an extended period of time. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less; except when time is used as the public health control. PIC called engineer to adjust walk-in cooler temperature to be colder. Follow-up on 8/26/2024.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority; Containers of foods for omelet station under time control had been returned to cooler instead of discarded; as listed under current TPHC procedures. If time without temperature control is used as the public health control for up to a maximum of 4 hours: The food shall be cooked and served; served at any temperature if ready-to-eat; or discarded; within 4 hours from the point in time when the food is removed from temperature control. CDI - Foods were voluntarily discarded by PIC; REHS strongly recommends more training and education for food employees.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13; Core; Observed a few packages of raw salmon that were unopened after thawing under refrigeration. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. Open packaging of raw salmon before thawing.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Aug 22, 2024 · Original Source

1 - Inspection

Feb 8, 2024

Score 94

Official score: 94 · Understand this area’s scale

5 recorded violations

majorCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; The handwashing sink in front service area with pizza oven could not provide water over 73F during the inspection. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust handwashing sink to provide warmer water before the next inspection. ; 6-301.12; Priority Foundation; Handwashing sink in front service area with pizza oven did not have paper towels. Each handwashing sink/group of adjacent handwashing sinks shall be provided with: Individual; disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device; or other approved hand drying device. CDI - Paper towels placed at the sink.; 5-205.11; Priority Foundation; Observed a food employee filling a detergent bucket with water from the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - Spoke to PIC to correct employee behavior.

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); Priority; Several TCS milks stored in one of the refrigerators were holding above 41F; see table above. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less; except when time is used as the public health control. CDI - PIC voluntarily discarded out-of-temperature milks; do not store TCS foods in this cooler until cold-holding issue is fixed.

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; Ready-to-eat; TCS foods marked with prep date of 2/05 had an expiration date of 2/12; the prep day was not being counted as day 1 for date marking. Refrigerated; ready-to-eat; TCS food prepared or opened from a package from a food processing plant and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI - Correct expiration dates were added to containers; TCS foods had not exceeded 7-day limit allowed by NC Food Code. REHS recommended 5-day expiration.

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

criticalCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority; A container of cream cheese from breakfast bar; an item listed on provided TPHC procedures; had been returned to the refrigerator after service instead of being discarded. If time without temperature control is used as the public health control for up to a maximum of 4 hours: The food shall be cooked and served; served at any temperature if ready-to-eat; or discarded; within 4 hours from the point in time when the food is removed from temperature control. CDI - Cream cheese was voluntarily discarded.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

majorCode 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation; Consumer advisory on the menu is incomplete; including only the reminder but not the disclosure. A consumer advisory disclosure shall include: A description of the animal-derived foods; such as "oysters on a half shell (raw oysters)"; "raw-egg Ceasar salad" and "hamburgers (cooked to order)"; or identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked; or contain/may contain raw or undercooked ingredients. Email REHS updated food menu with corrected consumer advisory by 2/16/2024.