Restaurant · Wake County, NC

Quality Inn/Breakfast

Name: Quality Inn/Breakfast
Address: 2539 S Saunders St, Wake County, NC

2539 S Saunders St

Last inspected Dec 16, 2025 · View Map ↗ · Compare ↗

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Score 98

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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

4 inspections

1 - Inspection

Dec 16, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 4-903.11(A)(C) - Observed a box of plastic plates being stored on the floor in the kitchen pantry area. Store single-use and single-service articles in a cleanEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A)(C) - Observed a box of plastic plates being stored on the floor in the kitchen pantry area. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor.

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; Worn wooden cabinet drawers located in the prep room. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. This is a repeat item. 4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Need to replace worn / torn gaskets on the left side of the 2-door reach in cooler. Maintain equipment 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

notedCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Build up inside the wooden cabinet and drawers. Build up on the interior shelving of the 2 door upright refrigeration unit. 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

Official record from Wake County Environmental Services, Dec 16, 2025 · Original Source

1 - Inspection

Feb 11, 2025

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; No soap at the hand sink in the men's restroom. A hand washing sink shall be supplied with hand soap. Hand soap was supplied 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

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

Inspector’s notes

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 11, 2025 · Original Source

1 - Inspection

Sep 10, 2024

Score 92

Official score: 92 · Understand this area’s scale

6 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;; Nobody on site is a certified food safety manager. The person in charge shall have passed a certified food protection manager course that is part of an accredited program. This is a repeat item.

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

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; A gallon of milk is blocking access to the hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The gallon of milk was removed from the hand sink. This is a repeat item. ; 6-301.11; Priority Foundation; No soap at the hand sink in the kitchen. A hand washing sink shall be supplied with hand soap. Hand soap was supplied 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

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; No sanitizer available. Provide sanitizer mixed to the manufacturer's specified concentration. A follow-up will be conducted by September 13th.

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

criticalCode 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; Yogurt is 43F in the glass refrigeration unit. Keep all TCS food at or below 41F when held cold. The yogurt was moves to the upright refrigeration unit.

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

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Unlabeled cleaner in spray bottle. Label all working containers of cleaners and sanitizers once taken from bulk supplies with the common name. The cleaner was labeled once REHS spoke to PIC.

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

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; Glass refrigerator is not maintaining temperatures of 41F and below. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. ; 4-501.11; Core; Worn wooden cabinet drawers located in the prep room. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. This is a repeat item.

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, Sep 10, 2024 · Original Source

1 - Inspection

Feb 9, 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; Nobody on site is a certified food safety manager. The person in charge shall have passed a certified food protection manager course that is part of an accredited program. This is a repeat item.

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

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; A pitcher is blocking access to the hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The pitcher was removed from the hand 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.

Official wording

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

Inspector’s notes

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 9, 2024 · Original Source