1 - Inspection
Jul 7, 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, Jul 7, 2026 · Original Source
Restaurant · Wake County, NC
Holly Hill Children's Hospital Dining
201 Michael J. Smith Lane
Last inspected Jul 7, 2026 · View Map ↗ · Compare ↗
Score 100
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
8 inspections1 - Inspection
Mar 18, 2026
Score 98
Official score: 98 · Understand this area’s scale
1 recorded violation
notedCode —Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-202.12 Core: Hand sink is 86F in the employee restroom. Provide at least 100F water at hand sinks. This is a repeat item.
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.
More about handwashing problemsOfficial record from Wake County Environmental Services, Mar 18, 2026 · Original Source
1 - Inspection
Nov 18, 2025
Score 99
Official score: 99 · Understand this area’s scale
1 recorded violation
notedCode —Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-202.12 Hand sink is 71F in the employee restroom. Provide at least 100F water at hand sinks.
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.
More about handwashing problemsOfficial record from Wake County Environmental Services, Nov 18, 2025 · Original Source
1 - Inspection
Jul 23, 2025
Score 98.5
Official score: 98.5 · Understand this area’s scale
2 recorded violations
notedCode —Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-202.12 Core: Hand sink is 89F in the restroom. Provide at least 100F water at hand sinks.
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.
More about handwashing problemsnotedCode 4-903.11 (A) Ice scoop stored in a container with debris. Store cleaned equipmentEquipment and utensils
Official wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 (A) Ice scoop stored in a container with debris. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. The ice scoop and container were taken back to the dishwashing area to be re-washed; rinsed and sanitized.
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 issuesOfficial record from Wake County Environmental Services, Jul 23, 2025 · Original Source
1 - Inspection
Mar 6, 2025
Score 99.5
Official score: 99.5 · Understand this area’s scale
1 recorded violation
minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the shelves in the walk-in cooler and freezer to remove the build-up of debris.
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, Mar 6, 2025 · Original Source
1 - Inspection
Oct 23, 2024
Score 99
Official score: 99 · Understand this area’s scale
1 recorded violation
notedCode —Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-203.11(A)/5-204.11 The handwashing sink near the dish machine was not working at the time of the inspection. All handwashing sink must be in working condition. CDI.. The plumber was repairing the sink at the time of the inspection. Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf
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.
More about handwashing problemsOfficial record from Wake County Environmental Services, Oct 23, 2024 · Original Source
1 - Inspection
Jun 17, 2024
Score 99.5
Official score: 99.5 · Understand this area’s scale
2 recorded violations
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; Clean dishes were stored on the rinse sanitize drain board there was food residue on the drain board. Clean dishes must be stored where they are not exposed to splash; dust; or other contamination.
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 issuesminorCode 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; Repair the leak in the walk-in freezer. There was some ice hanging from the pipes. All equipment must be in good repair.
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, Jun 17, 2024 · Original Source
1 - Inspection
Jan 17, 2024
Score 98.5
Official score: 98.5 · Understand this area’s scale
2 recorded violations
minorCode 5-202.12Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-202.12; Core; The handwashing sink beside the ice machine got up to a temperature of 126F. There was no way to manually turn the cold water on. A handwashing sink must be equipped to provide water at a temperature of a least (100F) through a mixing valve or combination faucet. A work order was put in on the handwashing sink.
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.
More about handwashing problemsminorCode 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; Clean the air-drying shelves to remove the dust. Clean the shelves in the walk-in cooler. Equipment shall be kept free from dust; dirt; Food residue; and other debris.
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, Jan 17, 2024 · Original Source