Restaurant · Wake County, NC

Qdoba 8011

Name: Qdoba 8011
Address: 1005 Beaver Creek Commons Drive, Wake County, NC

1005 Beaver Creek Commons Drive

Last inspected Jul 6, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

1 - Inspection

Jul 6, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

notedCode 4-602.11(A)(5)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11(A)(5); Priority; Scissors used for food prep were observed on the floor upon arrival. Observed PIC pick up scissors and place on clean equipment shelf. Equipment food-contact surfaces and utensils shall be cleaned and sanitized at any time during the operation when contamination may have occurred. CDI- scissors were placed in sanitizer at 3 comp 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

notedCode 3-501.16 (A) (1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1); Priority; Several TCS foods such as rice; beans and steak were observed holding below 135F (see temp chart). TCS foods held hot shall be kept at 135F or above. CDI- foods were moved to steamer to reheat to 165F for continued hot holding.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Makeline unit was observed with excess water on the bottom. PIC indicated the unit was sweating more than usual due to lack of AC in the dining room right now. Food Storage-Preventing Contamination from the Premises- Food shall be protected from contamination by storing the food in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI- PIC wiped up excess moisture. Keep refrigeration units free of excess moisture. No point taken today.

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 contamination

notedCode 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); A stack of clean bowls and a few metal food storage containers were stacked wet on the clean equipment shelf. After cleaning and sanitizing; dishes and equipment shall be stored in a self-draining position that allows air drying. CDI- containers separated for drying. Full point taken for repeat violation.

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 6-101.11/6-201.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-101.11/6-201.11; Core; Wall near grill area is in poor repair and has a very rough texture. Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Other facility items needing attention have been addressed since previous inspection. Full point not taken.

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, Jul 6, 2026 · Original Source

1 - Inspection

Feb 18, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; No paper towels available in prep area or men's bathroom. Provide paper towels or approved alternative for hand drying at each handwashing sink. CDI- manager bought and replaced paper towels.

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

Food separated & protected

Inspector’s notes

3-302.11 (A)(2); Priority; An open box of raw shrimp was stored below an open box of raw; packaged chicken in the walk-in cooler. Chicken was still sealed in bags so risk of cross contamination was low. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. CDI- shrimp moved to higher shelf. Storage education provided. No points taken today.

In plain English

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

More about other finding

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Makeline TCS foods holding above 41F (see temp chart). Maintain TCS foods in cold holding at 41F or less. Manager stated that makeline unit had been temporarily unplugged shortly before inspection for cleaning behind unit. Unit was plugged back in and was cooling down. Ensure TCS foods are not temperature abused by storing them in working refrigeration at all times. Food items were moved to the walk-in cooler to rapidly chill.

In plain English

More about food kept at an unsafe temperature

notedCode 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); Multiple stacks of clean pans and plastic food storage containers were stacked wet on the drain board of 3 compartment sink. After cleaning and sanitizing; dishes and equipment shall be stored in a self-draining position that allows air drying. Manager to optimize storage shelf for proper 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 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Quat testing paper was damaged by water and chemical exposure and unable to accurately measure concentration of Quat sanitizer. Provide a test kit that accurately measures sanitizer concentrations. CDI- provided some new Quat paper until manager can order more.

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 6-101.11/6-201.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-101.11/6-201.11; Core; Wall near grill area is in poor repair and has a very rough texture. Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. 6-501.11; Core; Men's bathroom wall inside the stall is buckling. Physical facilities shall be kept in good repair. Repair these areas to meet code. No point taken 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

Official record from Wake County Environmental Services, Feb 18, 2026 · Original Source

1 - Inspection

Aug 28, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

minorCode —Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 Prohibition - Jewelry (C) 2-402.11 Effectiveness - Hair Restraints (C) One employee not wearing a hair restraint while foodhandling. One employee has bracelets on the wrist while foodhandling. Items must not be on the wrists and effective hair restraints must be worn.

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 issues

minorCode 5-501.113(B) Keep dumpsterFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113(B) Keep dumpster; outside waste containers covered with tight-fitting lids or doors. Lids are missing on the outside dumpsters. Please contact the landlord or dumpster company to get the lids replaced.

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

criticalCode 3-403.11 (A)Food temperature

Official wording

Proper reheating procedures for hot holding

Inspector’s notes

3-403.11 (A);(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Cooked steak and chicken were placed on the frontline steamtable at a temperature of less than 135F degrees. These items may have not been properly reheated. Leftovers must be reheated to 165F degrees. CDI- Foods removed and properly reheated.

In plain English

More about food kept at an unsafe temperature

minorCode 3-305.12 Food may not be stored in locker roomsContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.12 Food may not be stored in locker rooms; toilet rooms; dressing rooms; garbage rooms; mechanical rooms; under sewer lines that are not shielded to intercept potential drips; under leaking water lines; under open stairwells; or under other sources of contamination. Cases of avocados were stored in the outside plastic storage building. The food is not 6 inches off the ground and several types of items are stored in the building. The building is not approved for food storage. Please bring the avocados inside the restaurant.