Restaurant · Wake County, NC

Golden China - Zebulon

Name: Golden China - Zebulon
Address: 182 Wakelon Dr, Wake County, NC

182 Wakelon Dr

Last inspected May 4, 2026 · View Map ↗ · Compare ↗

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Score 94

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

May 4, 2026

Score 94

Official score: 94 · Understand this area’s scale

6 recorded violations

notedCode 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beefOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P. Raw chicken stored over chopped and wash produce in the walk-in. Also noted raw shrimp stored over RTE food items in the work top cooler. CDI: Items rearranged. Repeat.

In plain English

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

More about other finding

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Several boxes of sauces and dry foods were on floor in hallway leading to bathroom. Food shall be stored at least 6 inches above floor. Repeat.

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

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; Many shelves were rusty and/or peeling. Food service equipment shall be maintained in good repair. Repeat.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Sides of cooking equipment is starting to get buildup of food residue and needs cleaning. Detail cleaning also needed for the storage racks in the walk in cooler and dry ingredient area. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean items listed and do so 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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Cleaning needed of floors and walls under/behind equipment and throughout restaurant. Physical facilities shall be maintained clean. Repeat.

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 6-303.11 Intensity - Lighting (C)Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11 Intensity - Lighting (C); Noted lights were dim above cook line. Lighting shall be maintained at 50 ft candles over cooking area and 10 ft candles over storage. 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 4, 2026 · Original Source

1 - Inspection

Nov 13, 2025

Score 92

Official score: 92 · Understand this area’s scale

8 recorded violations

notedCode 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beefOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P. Raw chicken stored over RTE chicken inside walk in. CDI: Items rearranged. Repeat.

In plain English

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

More about other finding

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Several boxes of sauces and dry foods were on floor in hallway leading to bathroom. Food shall be stored at least 6 inches above floor. Repeat.

In plain English

More about food not protected from contamination

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Multiple cloths were stored on counters throughout.- Cloths in use for wiping surfaces shall be stored in between uses in a chemical sanitizing solution at the proper concentration.- Please keep cloths in sanitizing buckets. Repeat.

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 —Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Single service items are being used as scoops with no handles.

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 4-903.11(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; Many boxes of disposable utensils and food containers were stored directly on floor on hall leading to bathrooms. Single service items shall be stored at least 6 inches above floor. Repeat.

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; Many shelves were rusty and/or peeling. Food service equipment shall be maintained in good repair. Repeat.

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; Cleaning needed of floors and walls under/behind equipment and throughout restaurant. Physical facilities shall be maintained clean. Repeat.

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 6-303.11 Intensity - Lighting (C)Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11 Intensity - Lighting (C); Lights over cooking area and dry storage turned off upon REHS entry. Lighting shall be maintained at 50 ft candles over cooking area and 10 ft candles over storage. 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, Nov 13, 2025 · Original Source

1 - Inspection

May 29, 2025

Score 94

Official score: 94 · Understand this area’s scale

9 recorded violations

notedCode 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beefOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P. Raw chicken stored over RTE chicken inside walk in and raw steak stored over RTE chicken inside reach in. CDI: Items rearranged.

In plain English

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

More about other finding

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation - RTE foods on make line and inside reach in not date marked. TCS foods held in establishment 24 hrs shall be date marked. CDI: Items date marked. Repeat.

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

majorCode —Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests (Pf) Flies in kitchen. Seek more aggressive controls.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Several boxes of sauces and dry foods were on floor in hallway leading to bathroom. Food shall be stored at least 6 inches above floor. Repeat.

In plain English

More about food not protected from contamination

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

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 4-903.11(A) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

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; Many shelves were rusty and/or peeling. Food service equipment shall be maintained in good repair. Repeat.

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; Cleaning needed of floors and walls under/behind equipment and throughout restaurant. Physical facilities shall be maintained clean. Repeat.

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 6-303.11 Intensity - Lighting (C)Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11 Intensity - Lighting (C); Lights over cooking area and dry storage turned off upon REHS entry. Lighting shall be maintained at 50 ft candles over cooking area and 10 ft candles over storage.

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 29, 2025 · Original Source

1 - Inspection

Nov 18, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

4 recorded violations

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; Many shelves were rusty and/or peeling. Top lid and handles on one rice cooker were very damaged (very hard to clean) The gaskets are torn on main prep unit...Food service equipment shall be maintained in good repair...Replace the rusty shelves and rice cooker with similar approved equipment.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Some of the sides of cooking equipment is starting to get buildup of food residue and needs cleaning.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean items listed and do so 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

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Several boxes of sauces and dry foods were on floor in hallway leading to bathroom. Also; food storage containers on kitchen bottom shelves were less than 6 inches above floor...Food shall be stored at least 6 inches above floor...Elevate food 6 inches above floor using approved shelving.

In plain English

More about food not protected from contamination

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed soiled gas pipes and conduit lines; some floor tiles and drains; walls; sides/edges and door knobs of bathroom doors; light switch covers...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above

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, Nov 18, 2024 · Original Source

1 - Inspection

Jun 24, 2024

Score 94

Official score: 94 · Understand this area’s scale

7 recorded violations

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Several bottles of sauces and dry foods/spices were not labeled with their contents; and most dry foods only have Chinese labels...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food inside...Properly label food containers. Label should be in English and any other desired language.

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

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

In plain English

More about food not protected from contamination

minorCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; No one had a hair restraint during inspection.- Food employees shall wear hair restraints that covers body hair to effectively keep their hair from contacting exposed food; clean equipment; utensils and disposable food/beverage containers...Instruct food workers to wear hair/beard restraints as required.

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

minorCode 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; Many boxes of disposable utensils and food containers were stored directly on floor on hall leading to bathrooms...Single service disposable food containers shall be stored 6 inches above floor...Store disposable food/beverage containers above floor.

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 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

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

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

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

Official record from Wake County Environmental Services, Jun 24, 2024 · Original Source

1 - Inspection

Jan 3, 2024

Score 93

Official score: 93 · Understand this area’s scale

9 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; Cooked general tso chicken was cooling in deep container (6+ inch food depth); and cooked noodles were in covered bowl with about 5 inch food depth. The noodles did not cool fast enough to meet time-temperature cooling parameters...TCS* foods shall be cooled using shallow containers (2-4 inch food depth--spread out on sheet pans); ice-water baths with frequently stirring; using containers that facilitate heat transfer; arranging in equipment to provide maximum heat transfer and/or loosely covering or completely uncovering if there's no overhead contamination...CDI by changing cooling methods for faster cooling.

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

majorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Priority Foundation; Observed a bunch of wings being thawed in the sink completely submerged in still water and the temperatures ranging 33-64F.- TCS foods shall be thawed completely submerged under running water and to where any part of the food does not exceed 41 degrees F.- CDI; food was removed and placed in walk in; while the frozen ones were kept in the sink and the water was turned on.

In plain English

More about food kept at an unsafe temperature

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

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

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

In plain English

More about food not protected from contamination

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

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

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; Very minor wet stacking of pans.- Clean equipment and utensils shall be stored in a self draining position that allows air drying.- Please allow items to fully air dry before 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

minorCode 4-903.11(A) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

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 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; Many shelves were rusty and/or peeling. Top lid and handles on one rice cooker were very damaged (very hard to clean)...Food service equipment shall be maintained in good repair...Replace the rusty shelves and rice cooker with similar approved equipment.

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

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 3, 2024 · Original Source