Restaurant · Wake County, NC

Refuel #121 Wendell

Name: Refuel #121 Wendell
Address: 2301 Wendell Falls Pky, Wake County, NC

2301 Wendell Falls Pky

Last inspected Jun 11, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 95

Get the next inspection, free.

We'll email you when Refuel #121 Wendell 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

5 inspections

1 - Inspection

Jun 11, 2026

Score 95

Official score: 95 · Understand this area’s scale

6 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. Noted dried-on food debri on the wall mounted lemon slicer. Also noted some dried-on food residue on a few fryer trays that were stored as being clean. CDI- Noted items were taken to the dishpit for recleaning.

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 —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf)-Labels missing on chemical spray bottles throughout the facility. Ensure all working spray bottles are properly labeled. CDI- bottoms relabeled.

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

notedCode —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Observed wet wiping cloths stored along prep surfaces. Hold in-use wiping cloths in properly concentrated sanitizer between uses.

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; Detail cleaning needed throughout kitchen. Especially refrigerators; freezers; outsides of equipment and shelving units. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Cleaning needed of floors and walls under/behind equipment including walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.

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

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) - Found multiple employee beverages stored above food ingredients near the front-end of the prep kitchen. Store personal food beverages below retail food items.

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, Jun 11, 2026 · Original Source

1 - Inspection

Dec 1, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 3-501.19 (C ) (3) Priority FoundationOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 (C ) (3) Priority Foundation; Tornadoes and sausage on front hot holding display are using TPHC but did not have a label to indicate when it was brought out or the discard time.- When using TPHC; items shall be labeled according to approved paperwork to indicate when it was placed for holding or the discard time.- CDI: Items discarded. Repeat.

In plain English

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

More about other finding

notedCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core - Interiors of 3-comp sink rinse and sanitizing compartments were very soiled. Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils.

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; Cleaning needed throughout kitchen. Especially refrigerators; freezers; outsides of equipment and shelving units. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Cleaning needed of floors and walls under/behind equipment including walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.

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 1, 2025 · Original Source

1 - Inspection

Mar 3, 2025

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; The floors around the frying station have black debris buildup and need to be cleaned.- PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.- Please clean the floors and do so more frequently.

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

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; No employee certified as a food protection manager. 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. A certified food protection manager must be on-site whenever food is being prepared and sold. CDI- PIC is registered for classes. Documentation provided.

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

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; In cooler next to breading station; raw pork was being stored over top of potatoes.- Food shall be protected from cross contamination by storing the food in order of required final cooking temperature with the highest required temperature item on the bottom.- CDI; items were rearranged. Please place wedges in smaller containers if trying to lift it seems to be an issue.

In plain English

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

More about other finding

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; The drink nozzles at drink station have some black residue inside.- in equipment such as drink nozzles; they shall be cleaned at the frequency necessary to preclude accumulation of soils and mold.- Please clean the nozzles and do so more frequently.

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 3-501.19 (C ) (3) Priority FoundationOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 (C ) (3) Priority Foundation; Multiple items such as chicken; wings; okra; and tenders are using TPHC but did not have a label to indicate when it was brought out or the discard time.- When using TPHC; items shall be labeled according to approved paperwork to indicate when it was placed for holding or the discard time.- CDI; some items voluntarily discarded while others got the labels.

In plain English

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

More about other finding

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; One torn gasket on the chicken cooler freezer.- Equipment shall be maintained in a good state of repair and condition.- Please replace 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

Official record from Wake County Environmental Services, Mar 3, 2025 · Original Source

1 - Inspection

Sep 25, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Observed multiple pans that were deemed clean with food debris still on them.- EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.- CDI; items moved to be cleaned.; Repeat; Corrected 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

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); Core; Minor wet stacking of pans.- Clean equipment and utensils shall be stored In a self-draining position that allows air drying.- Please air dry completely before 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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; One torn gasket on the chicken cooler.- Equipment shall be maintained in a good state of repair and condition.- CDI; a work order has been in place for this item.; Corrected 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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; The walk-in cooler and freezer floors need cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keepthem clean. CDI-Educated employees to contact chemical company about a non-freeze chemical safe to use on walk-in freezer floor.

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 25, 2024 · Original Source

1 - Inspection

Mar 21, 2024

Score 94.5

Official score: 94.5 · 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

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; Mops and buckets were blocking the handsink from being easily accessible.- A handwashing sink shall be maintained so that it is accessible at all times for employee use- CDI; items were moved.

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; Priority; In chicken cooler; raw chicken was being stored over top of potatoes.- Food shall be protected from cross contamination by storing the food in order of required final cooking temperature with the highest required temperature item on the bottom.- CDI; items were rearranged. Please place wedges in smaller containers if trying to lift it seems to be an issue.

In plain English

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

More about other finding

majorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; The ice bin has some pink/black residue inside.- in equipment such as ice bins; they shall be cleaned at the frequency necessary to preclude accumulation of soils and mold.- Please clean ice bins and do so more frequently.; 4-601.11 (A); Priority Foundation; Numerous dirty metal pans observed with food particles and grease inside and out. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Thoroughly clean pans. CDI-Employee placed pans back in the dirty dishwashing area.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; The container of flour at the breading station does not have a label.- Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Cleaning is needed on the handles of the refrigeration units at the chicken prep area.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the handles

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 21, 2024 · Original Source