Restaurant · Wake County, NC

Jimmy John's #895

Name: Jimmy John's #895
Address: 8204 Tryon Woods Dr, Wake County, NC

8204 Tryon Woods Dr

Last inspected Aug 13, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

5 inspections

1 - Inspection

Aug 13, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency - Ice Machine has accumulation of black growthCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency - Ice Machine has accumulation of black growth; visible both when the front panel is removed and from lifting the lid to scoop ice. More frequent cleaning is needed. discussed today

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 3-501.16 (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; Cold Holding (P) Sandwich Preparation Refrigerator has Roast Beef 43F and Turkey 42F. Maintain meats at 41F and colder. Today; meat above 41F was removed from the refrigerator and replaced with smaller portions of meat colder than 41F.

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 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (C) Ice Scoop is submerged in ice inside ice machine. Keep the handle extended out of the ice.

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 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Walk-in Cooler is dripping and spitting water constantly from overhead. There are two pans to collect water on the top shelf and one on the floor. . . Air Conditioner is brokenCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) Walk-in Cooler is dripping and spitting water constantly from overhead. There are two pans to collect water on the top shelf and one on the floor. . . Air Conditioner is broken; not functioning. Air temperature in the dining room is 92 degrees F and warmer in the kitchen; especially near the bread oven. Temperature outside in the shade is also 92 degrees F. . . Back-up Refrigerator where vegetables are typically stored stopped working two days ago and is off and empty. Repair is needed.

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 4-602.13 Nonfood Contact Surfaces (C) Ticket Rail above the sandwich prep refrigerator is not cleanCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Ticket Rail above the sandwich prep refrigerator is not clean; is sticky. Clean the ticket rail and remove glue or sticky residual.

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, Aug 13, 2026 · Original Source

1 - Inspection

Apr 20, 2026

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

notedCode 3-501.15 Cooling Methods (Pf) Portioned Chicken in the top of the sandwich preparation refrigerator is stored in a plastic panFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Portioned Chicken in the top of the sandwich preparation refrigerator is stored in a plastic pan; well above the fill-line on the pan. It was prepared earlier. Assure chicken does not rise above 41F if thawing. If the temperature is not 41F and must be stored in the top of the prep cooler; only store what will be used within 4 hours; and store the remainder in the bottom of the other prep refrigerator to cool below 41F. Recommend metal pan for portioned meats. Monitor food temperature. Manager moved the portioned chicken to the enclosed refrigerator to cool and will look for a metal pan.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Apr 20, 2026 · Original Source

1 - Inspection

Dec 4, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) Food Preparation Sink faucet is dripping constantly. Repair is needed.

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 4-501.19 Manual Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.19 Manual Warewashing Equipment; Wash Solution Temperature (Pf) Soapy water in use for cleaning wares is 76 degrees F. Use soapy water that is 110 degrees F and hotter. Sink is labeled with temperature requirement. Water was emptied and refilled with soapy warm water.

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, Dec 4, 2025 · Original Source

1 - Inspection

May 12, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode —Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(C ) Cups on the front counter leave multiple cups exposed to customers on the mouth-contact surface of the cup. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Recommend storing fewer cups in the dispensers so that the cups can be pushed into the counter dispensers. Cups may also be stored behind a shield to block them from customers (if they do not push into the dispensers).

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 4-601.11(C ) Side of the sandwich make line refrigerator lid has unclean build-up. Remove the refrigerator lid as needed to clean it in the ware washing sink. Keep non food contact surfaces of equipment clean to avoid build up of grimeCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ) Side of the sandwich make line refrigerator lid has unclean build-up. Remove the refrigerator lid as needed to clean it in the ware washing sink. Keep non food contact surfaces of equipment clean to avoid build up of grime; food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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, May 12, 2025 · Original Source

1 - Inspection

Aug 28, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; There was no Certified Food Protection Manager (CFPM) onsite during the inspection. There must always be a CFPM onsite whenever there is food/equipment prep or handling. The CFPM should be certified through an ANSI-certified course and exam. See ANSI website for a list of approved courses and exams. Recommend having multiple people certified to ensure there is always a CFPM available. CDI-Sent manager a link to ANSI-approved CFPM courses.

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

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Several dispensing nozzles on the soda machine has accumulation of residue. The lemonade dispensing nozzle on the machine has significant; severe accumulation of residue. Equipment such as ice bins and beverage dispensing nozzles shall be cleaned at a frequency to prevent buildup of soil or residues. CDI-Manager removed nozzles and washed; rinsed; and sanitized them.

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 6-501.110Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110; Core; 0 points; An employee's purse was stored among boxes of single-use gloves in the dry storage area. Employee items shall be stored separated from food and equipment.

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, Aug 28, 2024 · Original Source