1 - Inspection
Jun 22, 2026
Score 100
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Wake County Environmental Services, Jun 22, 2026 · Original Source
Restaurant · Wake County, NC
Holiday Inn Express Holly Springs Breakfast
150 Collins Crossing Rd
Last inspected Jun 22, 2026 · View Map ↗ · Compare ↗
Score 100
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
5 inspections1 - Inspection
Aug 22, 2025
Score 100
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Wake County Environmental Services, Aug 22, 2025 · Original Source
1 - Inspection
Nov 21, 2024
Score 98.5
Official score: 98.5 · Understand this area’s scale
2 recorded violations
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) All temperature control for safety items inside reach in cooler at service line are registering between 43-45 F (milk; cream cheese; yogurt; boiled eggs). Ambient temperature of reach in cooler observed at 48 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Settings of reach in cooler were able to be adjusted at time of inspection to ensure ambient temperature is 41 F or less.
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 temperaturenotedCode —Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) Ice build up inside reach in freezer. Cabinets in service area have debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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 problemsOfficial record from Wake County Environmental Services, Nov 21, 2024 · Original Source
1 - Inspection
Mar 19, 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; Veggie egg white omelet observed between 118-125 F in self service breakfast area. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - Advised PIC to ensure top of unit is being kept closed between customers to ensure product is maintained at proper temperature requirement. Product was discarded by end of inspection.
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 temperaturemajorCode 4-302.14Cleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; Facility does not have chlorine sanitizer test strips for the chemical dish machine. A test kit that accurately measures the concentration of sanitizing solutations shall be provided. Corrected During Inspection - Test kit was provided at time of inspection.
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 problemsminorCode 6-403.11Facility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Employee drink stored on prep table at kitchen entrance. Employees shall eat and drink only in designated areas wehre food; equipment; linens; and other items are protected from contamination.; 6-501.110; Core; Employees personal items stored on storage shelving along with equipment. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and possessions.
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 issuesOfficial record from Wake County Environmental Services, Mar 19, 2024 · Original Source
1 - Inspection
Oct 27, 2023
Score 98.5
Official score: 98.5 · Understand this area’s scale
5 recorded violations
majorCode 2-103.11 (O)Permits, training, and postings
Official wording
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s notes
2-103.11 (O); Priority Foundation; Facility was unable to produce a written employee health policy at the time of inspection. Food employees shall be informed of their responsibility to report information about their health as it relates to diseases transmissible through food. Corrected During Inspection - Inspector provided guidance to PIC via email
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 issuesmajorCode 2-501.11Other
Official wording
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; At the time of inspection; facility was unable to produce a clean up policy for vomit and diarrhea. A food establishment shall have written procedures for employees to follow when responding to these types of events. Corrected During Inspection - Inspector provided guidance to PIC via email.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 3-306.11Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-306.11; Priority; Apples observed in exposed bowl on counter top without being wrapped or protected by contamination from consumers. Oatmeal toppings were also observed in uncovered containers without sneezeguards; covers; or other appropriate means. Food on display shall be protected from contamination by the use of packahing; food guards; display cases; or other effective means. Corrected During Inspection - Inspector discussed this with PIC to ensure product is displayed differently moving forward. Suggested clear lid for bowl; wrapping apples; placing lids on toppings; or having a food guard installed.
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 contaminationminorCode 2-402.11Employee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11; Core; Employee observed engaging in food preparation without an effective hair restraint. Food employees shall wear hair restraints to keep hair from contacting food; equipment utensils; etc.
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 issuesmajorCode 4-302.14Cleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; Facility does not have chlorine sanitizer test strips for the chemical dish machine. A test kit that accurately measures the concentration of sanitizing solutations shall be provided. Verification required- Test kit has been ordered. PIC will email picture of test kit to inspector once it arrives to the facility
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 problemsOfficial record from Wake County Environmental Services, Oct 27, 2023 · Original Source