Restaurant · Wake County, NC

Panda Express #1352

Name: Panda Express #1352
Address: 1000 Beaver Creek Commons Dr, Wake County, NC

1000 Beaver Creek Commons Dr

Last inspected Jul 16, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

8 inspections

1 - Inspection

Jul 16, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B); Priority; Cut cabbage; chicken and beef in the cookline cooler drawers measured 42 - 53F. TCS foods shall be maintained at 41F or below in refrigeration. CDI- items moved to walk-in freezer to rapidly cool down. Ambient temperature of unit measured 44 - 46F and PIC stated unit was opened every few minutes during busy lunch service. AC in kitchen is also not functioning very well right now which may be contributing to temperature issue. Consider using bagged ice to help maintain temperature if needed; especially during peak times. EHS will return in the near future to ensure this unit is maintaining proper temperature. PIC to monitor food temperatures daily.

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 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Observed a few flies in the kitchen today. The premises shall be maintained free of insects; rodents; and other pests. Air curtain is working near back door but side entrance door in dining area is broken and no longer self closes. 6-202.15 (A)(3); Core; Side exit door is broken and no longer self-closes allowing the entry of flying insects during business hours. Outer openings of a food establishment shall be protected against the entry of insects and rodents by solid; self-closing; tight-fitting doors. Work order is already pending. No point taken today.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode 4-903.11Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11; Core; Numerous metal pans were stacked wet on the clean equipment shelf. Dishes and equipment shall be arranged in a self-draining position that allows air drying. Separate pans for drying and better utilize existing space for this purpose. Full point taken for repeat violations.

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, Jul 16, 2026 · Original Source

1 - Inspection

Apr 21, 2026

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; No paper towels were available in men's restroom. Provide paper towels or approved alternative for hand drying at each handwashing sink. CDI- towels replaced

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

In-use utensils: properly stored

Inspector’s notes

3-304.12 (F); Core; Observed utensils stored in room temperature water at the cookline. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135F and cleaned at least every 24 hours or when container has accumulated soil or residue. CDI- water drained. Clean and sanitize utensils every 4 hours. No points taken today.

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 4-903.11Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11; Core; Several metal pans were stacked wet on the clean equipment shelf. Dishes and equipment shall be arranged in a self-draining position that allows air drying. CDI- pans separated for 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

Official record from Wake County Environmental Services, Apr 21, 2026 · Original Source

1 - Inspection

Aug 7, 2025

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 4-903.11Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11; Core; Some pans were stacked wet on the clean equipment shelf. Dishes and equipment shall be arranged in a self-draining position that allows air drying. CDI- pans separated for 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

notedCode 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 interior side of the walk-in cooler door has paint flaking; chipped; peeling; and is rusty. The door to the ice machine is broken and sitting in place but not connected to the hinges. Interior parts of the door are showing. Equipment shall be maintained in good repair. A work order for these items is pending. Repair/replace walk-in cooler door and ice machine.

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; Middle faucet at three compartment sink is leaking. Maintain a plumbing system in good repair. Repair faucet.

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, Aug 7, 2025 · Original Source

1 - Inspection

Mar 28, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode 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 interior side of the walk-in cooler door has paint flaking; chipped; peeling; and is rusty. Equipment shall be maintained in good repair. A work order for the door was placed prior to inspection. Replace/repair walk-in cooler door.

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 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; One light bulb in the walk-in freezer has burnt out. Lighting shall be sufficient in areas where employee safety is a factor. Replace light bulb.

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, Mar 28, 2025 · Original Source

1 - Inspection

Nov 12, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

notedCode 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; The walk-in cooler gasket is soiled heavily with black and pink accumulation. Buildup is hard to remove. Surfaces of equipment shall be kept free of an accumulation of debris. If unable to remove buildup; replace walk-in cooler gasket.

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 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Multiple bowls; containers; a pitcher; and a whisk and stored as clean soiled with food and debris. Food-contact surfaces shall be clean to sight and touch. CDI - Items moved to be thoroughly cleaned at the 3-compartment sink. 4-602.11; Core; Ice machine baffle soiled with accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; A container of honey sesame chicken holding less than 135 F on display. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods held hot shall maintain 135 F or above. Dish prepared within the past 30 minutes. CDI - Honey sesame chicken reheated to 165 F+.

In plain English

More about food kept at an unsafe temperature

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Kale holding 42-45 F in a cooler drawer. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - Kale moved to cool in the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

notedCode 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Cleaned and sanitized dishes stacked wet. Dishes shall be arranged to air dry completely 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

notedCode 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; The miniature green cutting board is scored with deep cuts. Cutting surfaces shall be resurfaced or replaced once no longer easily cleanable. Replacement 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

Official record from Wake County Environmental Services, Nov 12, 2024 · Original Source

1 - Inspection

Aug 1, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

minorCode 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Cleaned and sanitized dishes stacked wet. Dishes shall be arranged 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, Aug 1, 2024 · Original Source

1 - Inspection

Mar 25, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; The lid covering ice at the drive through soda machine and the ice machine baffle soiled with buildup and pink accumulation. Enclosed compartments of equipment and ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Walk-in cooler racks soiled with debris. Surfaces of equipment shall be kept free of an accumulation 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 problems

Official record from Wake County Environmental Services, Mar 25, 2024 · Original Source

1 - Inspection

Nov 29, 2023

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

minorCode 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Cleaned and sanitized dishes stacked wet. Dishes shall be arranged 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

minorCode 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; Walk-in cooler fan guards soiled with dust. Surfaces of equipment shall be kept free of an accumulation of dust and debris. Fan guards cleaned during 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 problems

Official record from Wake County Environmental Services, Nov 29, 2023 · Original Source