Restaurant · Wake County, NC

Kentucky Fried Chicken

Name: Kentucky Fried Chicken
Address: 3408 Poole Rd, Wake County, NC

3408 Poole Rd

Last inspected Jun 15, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 98

Get the next inspection, free.

We'll email you when Kentucky Fried Chicken has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

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

The full inspection history

6 inspections

1 - Inspection

Jun 15, 2026

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11 Priority foundation: No hand soap at the hand sink in the men's restroom. Provide hand soap at hand sinks. CDI-Hand soap was provided once REHS spoke to PIC. 6-301.12 Priority foundation: No paper towels at the hand sink in the back prep room. Provide paper towels or hand drying device at hand sinks. CDI-Paper towels were provided once REHS spoke to PIC.

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

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ) Shelving in the chicken walk-in cooler has build up. Keep non food contact surfaces of equipment clean to avoid build up of dust; 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

minorCode —Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Core: Broken floor tiles in the prep area near the fryers. Premises shall 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 problems

Official record from Wake County Environmental Services, Jun 15, 2026 · Original Source

1 - Inspection

Jan 9, 2026

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) Core: Fryer basket has grease build up. Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

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 —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111 Core: Missing a lid on the cardboard dumpster. Receptacles shall be in good repair. 5-501.115 Core: Loose trash on the dumpster pad. Maintain refuse area and enclosure.

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, Jan 9, 2026 · Original Source

1 - Inspection

Oct 29, 2025

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

notedCode 7-204.11 Priority: Sanitizer is over 400ppm of quaternary ammonium at the sanitizing vat at the 3 compartment sink. Provide sanitizer at correct concentrationsChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 Priority: Sanitizer is over 400ppm of quaternary ammonium at the sanitizing vat at the 3 compartment sink. Provide sanitizer at correct concentrations; diluting as required. Water was added to sanitizer and was remixed to 400ppm of quaternary ammonium.

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

Official record from Wake County Environmental Services, Oct 29, 2025 · Original Source

1 - Inspection

Jun 10, 2025

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode —Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11 A Priority foundation: No vomiting and diarrheal event clean up procedures are available. Food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. REHS emailed PIC a copy of the vomiting and diarrhea clean up procedures.

In plain English

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

More about other finding

notedCode —Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Priority: Popcorn chicken is between 126-130F in the hot holding unit. Maintain TCS foods in hot holding at 135F or above. The popcorn chicken was voluntarily discarded by PIC.

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, Jun 10, 2025 · Original Source

1 - Inspection

Jan 27, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. There were a few dishes that were stored as clean that were greasy to the touch. CDI. The dishes were placed back at the three compartment sink to be washed again.

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 —Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P There were several trays of original fried chicken that were being held at 127F. This potentially hazardous food must be held at 135F or above. CDI.. The chicken was placed in the trash by the manager on duty.

In plain English

More about food kept at an unsafe temperature

notedCode —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf There was a cold hold unit that had no thermometer in the unit. All cold hold units that hold potentially hazardous food must have a thermometer in the unit. CDI.. A thermometer was placed in the unit.

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 4-903.11 (A) Store cleaned equipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A) 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. Clean dishes were stored on a dirty shelf. Clean dishes must be stored in a clean location.

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 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. The rinse section of the three compartment sink had fresh sanitizer in the sink but the sink was dirty. Clean the rise compartment before fresh sanitizer is placed in the sink.

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, Jan 27, 2025 · Original Source

1 - Inspection

Aug 19, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 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; Facility did not have a certified manager on duty. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. CDI- This facility was permitted on 6/14/2024. They have 210 days from permit date to get a manager certified before it becomes a deduction.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; The 3 compartment sink faucet is leaking and rusting the faucet. Equipment must be maintained in good repair. Faucet must be replaced.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Walk-in cooler and freezer door handle areas need cleaning. The walk-in cooler floor needs cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary 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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Mop sink area walls and the flooring around the mop sink needs cleaning. The wall area around the leaking 3 comp sink faucet needs cleaning. There is a black residue behind the faucet. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

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 19, 2024 · Original Source