Restaurant · Wake County, NC

Golden Hex

Name: Golden Hex
Address: 1200 Nw Maynard Rd, Wake County, NC

1200 Nw Maynard Rd

Last inspected Jun 9, 2026 · View Map ↗ · Compare ↗

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Score 97

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

8 inspections

1 - Inspection

Jun 9, 2026

Score 97

Official score: 97 · Understand this area’s scale

2 recorded violations

notedCode 7-201.11 Separation - Storage (Priority)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Separation - Storage (Priority); A spray bottle of cleaner was stored on the dish shelf. A bottle of bleach was stored on the shelf next to to-go food containers. A bottle of peroxide was stored on a dry storage food shelf. Ensure chemicals are stored so they cannot contaminate food; equipment; utensils; or anything else. CDI-Chemicals were moved away from food and utensils.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (Core); Wet and soiled wiping cloths were stored on the dish shelf in between uses. Store wet wiping cloths in sanitizer in between uses. CDI-Cloths were moved to sanitizer bucket.

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 9, 2026 · Original Source

1 - Inspection

Nov 14, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

2 recorded violations

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Sanitizer is being stored in a bottle labeled as vinegar. Label working containers of toxic materials such as cleaners and sanitizers. CDI-Bottle was relabeled. Ensure containers of chemicals are properly labeled.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core; Wiping cloths were stored in containers with no measurable sanitizer solution. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-New quaternary ammonium sanitizer was made with concentration of 200 ppm.

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 14, 2025 · Original Source

1 - Inspection

Jul 21, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 2-102.12 (A) The PIC is not a certified food protection manager. Certificate expired 1/2024. PIC shall demonstrate knowledge by being a certified food protection manager. CDI-List of approved courses listed herePermits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) The PIC is not a certified food protection manager. Certificate expired 1/2024. PIC shall demonstrate knowledge by being a certified food protection manager. CDI-List of approved courses listed here; and sent to PIC email: https://anabpd.ansi.org/accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4 Manager agrees to sign up for course before next inspection.

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 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11; Priority; The sanibucket quaternary ammonium concentration was well above 500ppm. Provide sanitizer at correct concentrations; diluting as required. Quaternary ammonium sanitizer must measure 200-400ppm. CDI- Discussed range of safe sanitizer with PIC. Sanitizer was diluted. Use your test strips to check sanitizer concentrations.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core; Wiping cloths were stored hanging on the sides of the sanitizer buckets. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Wiping cloths were moved into sanitizing solutions.

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, 2025 · Original Source

1 - Inspection

Feb 7, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12 Handwashing sink has only cold water. Provide at least 100F water at handsinks. Adjustment was made to provide warm water.

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

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11 (A) Provide consumer advisory for Caviar; salted roe (often salmon eggs) served raw. Consumer advisory must include disclosure and reminder.-Pf Caviar is packaged and sold by weight. There is a sign on the counter showing caviar that the consumer advisory may be added to. Wording is negotiable; but suggestion: "Caviar is raw. Consuming raw or undercooked meats; seafood; shellfish; or eggs may increase your risk of foodborne illness." Discussed adding it to a label also.

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

Official record from Wake County Environmental Services, Feb 7, 2025 · Original Source

1 - Inspection

Aug 12, 2024

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

majorCode 2-301.15Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.15; Priority Foundation; Employee in the kitchen washed hands in the food preparation sink to the right of the ware washing sink. Teach employee to wash hands in the handwashing sink only. Use soap and paper towel. Employee was redirected.

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 hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Soup 132F in the soup kettle for customer self service at the end of the buffet. Kettle setting is 131. Maintain soup at 135F and hotter. Setting was increased to reheat soup to 165 degrees F today. Use your thermometer to monitor soup temperature and maintain it above 135F.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Pastries are baked daily; cooled and held at room temperature. Since pastries are neither maintained hot or cold; time holding is needed to limit the potato; spinach and cheese filled pastries to a maximum of 4 hours. I emailed the form that can be filled out to describe your 4 hour time holding for the potato; spinach filled sticks and cheese or meat and potato filled deep fried pastries in May. You do not have to use the form if you prefer to write it yourself. You should duplicate in as many languages as is practical for your employees to understand it. We discussed today having employee write the procedures also in Russian. Describe the temperature the food starts at (41 degrees F or 135F). Explain how you will label it (date sticker on the lid; or tape on the refrigerator back or paper log on the table or wax pencil). Then say what happens at the end of 4 hours: discarded. Manager is developing the time holding procedures.

In plain English

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

More about other finding

minorCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; House Flies are active in food areas. Flies present at the front bakery counter; cheese; sausage area and at the soup kettle at the end of the buffet. There is another flying insect in the kitchen. Manager is aware of the fly problem and has recently purchased some devices to trap flies. We discussed methods I observe in restaurants to control flies.

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

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

1 - Inspection

May 24, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Green bucket is stored in the handwashing sink. Keep handwashing sink free of storage; used only for handwashing. Bucket was removed and stored on the shelf under the table.

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; Pastries are baked daily; cooled and held at room temperature. Since pastries are neither maintained hot or cold; time holding is needed to limit the potato; spinach and meat filled pastries to a maximum of 4 hours. I emailed the form that can be filled out to describe your 4 hour time holding for the potato; spinach filled sticks and meat and potato filled deep fried pastries. You do not have to use the form if you prefer to write it yourself. You should duplicate in as many languages as is practical for your employees to understand it. Describe the temperature the food starts at (41 degrees F or 135F). Explain how you will label it (date sticker on the lid; or tape on the refrigerator back or paper log on the table or wax pencil). Then say what happens at the end of 4 hours: discarded. Discussed today.

In plain English

More about food kept at an unsafe temperature

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

1 - Inspection

Mar 20, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Pork; sausage; and potatoes in self service steam table were maintained below 135F. Temperature controlled for safety foods shall be maintained at 135F or above. CDI: Food was sent to be reheated in kitchen. Avoid filling pans beyond fill line. EHS encouraged use of deeper pans with small portions for food items with less moisture.

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; Containers of rice pilaf and cooked beef were not labeled with the dates of preparation. Temperature controlled for safety foods shall be labeled with the date of preparation within 24 hours of preparation. CDI: Labels were 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

minorCode 4-205.10Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-205.10; Core; Facility is using Instapot cookers for carrots and potatoes. Food equipment shall be used in accordance with the manufacturer's intended use and be listed for sanitation. Replace Instapot cookers with sanitation listed cookers.

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 20, 2024 · Original Source

1 - Inspection

Nov 6, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw in-shell eggs were stored above ready-to-eat produce in walk in cooler and reach in cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods. CDI: Food was rearranged.

In plain English

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

More about other finding

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; Cheese in the first display case had temperature ranges above 41F. Temperature controlled for safety foods shall have a temperature of 41F or below. CDI: Doors on display case were closed. Ensure that doors remain shut when not in use.

In plain English

More about food kept at an unsafe temperature

minorCode 4-205.10Cleaning 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 5-501.17Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17; Core; Women's toilet room did not have a covered receptacle for sanitary napkins. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add covered receptacle.

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 6, 2023 · Original Source