Restaurant · Wake County, NC

Holiday Gardens At Wakefield

Name: Holiday Gardens At Wakefield
Address: 12800 Spruce Tree Way, Wake County, NC

12800 Spruce Tree Way

Last inspected Jun 2, 2026 · View Map ↗ · Compare ↗

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Score 97

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

The full inspection history

5 inspections

1 - Inspection

Jun 2, 2026

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 2-201.11(A)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-201.11(A); Priority; The available health policy signed by current employees does not have nontyphoidal Salmonella as a required; reportable diagnosis. Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. CDI - PIC located updated policies for employees to read and sign. Repeat.

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 3-501.16 (A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A)(1); Priority; Observed a container of hamburgers on the flat-top holding below 135F; see temperature table. TCS (time/temp control for safety) food in hot-holding shall be maintained at 135F or above. CDI - PIC moved hamburgers to be reheated on the grill.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed a container of cooked "sloppy joe" filling with a prep date of 5/26; making it over 7 days old at the time of the inspection. Refrigerated; ready-to-eat; TCS food shall be discarded if it: Exceeds the temp/time requirements stated in the Food Code (7 days from date of prep; with prep date counted as day1); is in a container/package with no date label; or is marked with a date that exceeds the requirements stated in the Food Code. CDI - PIC voluntarily discarded out-of-date food. 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 4-303.11 (A) (B)Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-303.11 (A) (B); Priority foundation; No approved sanitizing solution was available during the inspection; only a cleaning solution and a disinfecting solution provided by a cleaning company was available; neither one of which were approved for sanitizing food-contact surfaces. Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation. Chlorox bleach was provided by a food employee to temporarily create a chlorine sanitizing solution until the new sanitizing solution is delivered; REHS provided chlorine test strips. Follow-up by 6/12/2026. 4-302.13 (B); Priority foundation; During the inspection; no high-temp test strips or measuring device could be located for the dish machine. Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. CDI - High-temp test strips were located after the inspection had completed. 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

Official record from Wake County Environmental Services, Jun 2, 2026 · Original Source

1 - Inspection

Oct 31, 2025

Score 94.5

Official score: 94.5 · Understand this area’s scale

8 recorded violations

notedCode 2-201.11(A)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-201.11(A); Priority; The current health policy does not include nontyphoidal Salmonella as a required; reportable diagnosis. Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. CDI - REHS emailed updated health policy for establishment staff to read and sign in acknowledgement.

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 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority foundation; Observed dried-on food debris on the food-contact surfaces of a deli slicer. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI - Deli slicer was removed and placed at the 3-compartment sink for 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

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed a container of cooked pork with a prep date of 10/19 and a container of mashed potatoes with a prep date of 10/23; making these foods over 7 days old; and also observed a container of cooked; ground beef that was incorrectly dated to be over 7 days with a range of 10/30-11/07. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI - PIC voluntarily discarded foods.

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 3-501.15(B)Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15(B); Core; Observed baked potatoes cooling in a container that was tightly-wrapped in plastic. When placed in cooling/cold holding equipment; food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered; or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI - Corners of plastic were lifted to assist with cooling.

In plain English

More about food kept at an unsafe temperature

notedCode 6-404.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

6-404.11; Priority foundation; Observed several cans with damage along the seams stored with intact cans in the dry storage area. Products that are held by the permit holder for credit; redemption; or return to the distributor; such as damaged; spoiled; or recalled products; shall be segregated and held in designated areas that are separated from food; equipment; utensils; linens; and single-service and single-use articles. CDI - Cans were removed and set aside for return to distributor or discard.

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 4-903.11(B)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(B); Core; Observed a couple plastic and metal 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 adequate 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

majorCode 4-302.13 (B)Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.13 (B); Priority foundation; A min/max thermometer could not be located for the high-temp dishwasher during the inspection. Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. Acquire mix/max thermometer for the dishwasher; follow-up by 11/10/2025. 4-302.14; Priority foundation; Test strips for the sink-and-surface sanitizer solution could not be located during the inspection. Provide a test kit that accurately measures sanitizer concentrations. Acquire test strips for sanitizer solution; follow-up by 11/10/2025.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Observed leak at the faucet for the mop sink. A plumbing system shall be maintained in good repair. Repair leak at this sink.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, Oct 31, 2025 · Original Source

1 - Inspection

Apr 29, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed raw ground meat stored above whole; intact beef muscle meat in the walk-in cooler. Food shall be protected from cross-contamination by separating types of raw animal foods from each other during storage; preparation; holding; and display. This can be accomplished by arranging each type of food in equipment so that cross-contamination of one type with another is prevented; arranging based upon final cooking temperature. CDI - Meats were rearranged in walk-in cooler.

In plain English

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

More about other finding

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Observed two small packages of sliced cheeses holding a couple degrees above 41F in the salad prep cooler. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - Sliced cheeses moved into walk-in cooler.

In plain English

More about food kept at an unsafe temperature

majorCode 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority foundation; Eggs on breakfast menu are labeled as "eggs to order" and do not have a consumer advisory for undercooked eggs served. If an animal food such as beef; eggs; fish; etc. is served or sold raw; undercooked; or otherwise processed to eliminate pathogens; either in ready-to-eat form or as an ingredient in another ready-to-eat food; the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a discloser and reminder using menu advisories; label statements; placards; or other effective means. A disclosure shall include: a description of the animal-derived foods such as "eggs (cooked to order)"; oysters on a half shell (raw); 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 (or may contain) raw or undercooked ingredients. A reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness; especially if you have certain medical conditions. Name of eggs was amended to be "eggs cooked-to-order"; follow-up required for rest of consumer advisory completion. Follow-up by 5/09/2025. Repeat.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core; When tested during the inspection; the concentration of the sink and surface cleaner-sanitizer for wiping cloths was less than the minimum. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Replace old sanitizing liquid with new solution.

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 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core; One of the garbage dumpsters is missing its drain plug. Drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place. Replace missing drain plug before the next inspection.

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, Apr 29, 2025 · Original Source

1 - Inspection

Nov 21, 2024

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; A few hot dogs in a container in the prep cooler with a datemark showing (11/12-11/18) and should have been discarded. PIC stated that they have not served hot dogs within the past few days. A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. CDI- Food was 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 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation; The kitchen at this facility serves independent living seniors. The disclosure is missing for the consumer advisory statement. Asterisks are present for "Egg of Choice" but statement (These items may be served undercooked or may be cooked to order) is missing. Facility has correct reminder statement (Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk for foodborne illness). If an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in ready-to-eat form or as an ingredient in another ready-to-eat food; the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder. CDI- Menus were corrected during the inspection and facility added (cooked to order) beside "Egg of choice".

In plain English

More about food kept at an unsafe temperature

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; Plastic and metal pans were found stored as clean and stacked while still wet. Cleaned equipment and utensils shall be stored in a clean; dry location and shall be stored in a self-draining position that allows air drying. Ensure these containers are allowed to 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

Official record from Wake County Environmental Services, Nov 21, 2024 · Original Source

1 - Inspection

Dec 22, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Pans of raw fish found stored over ready to eat foods such as Jell-O in the walk in cooler. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: PIC moved fish.