Restaurant · Wake County, NC

Thai Lotus

Name: Thai Lotus
Address: 3450 Kildaire Farm Rd, Wake County, NC

3450 Kildaire Farm Rd

Last inspected Aug 19, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 98

Get the next inspection, free.

We'll email you when Thai Lotus 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

8 inspections

1 - Inspection

Aug 19, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Concentration (P) Dish Machine is not properly sanitizing. There is often no residual chlorine (although one cycle resulted in measurable chlorine residual). . . 3-compartment sink dispenser is dispensing too much sanitizer with concentration approximately 500 ppm Quaternary Ammonium. Use test strips to measure sanitizer. Water was added to the solution twice today to bring sanitizer concentration into range. Sanitizer company was called and scheduled for a visit today to make the needed corrections.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.11 Characteristics - Materials for Construction and Repair (P) The non-food-grade plastic storage containers such as the ones used for cabbage with purple and grey snap-on lids are not intended for food contact. Use pans and containers that are intended for direct food contact (versus craft containers or Sterilite containers). These containers are not tested for safe contact with food. Discussed today and shredded cabbage was moved to a food-grade pan upon request.

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 —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Ticket rail above the refrigerator is not clean. Some build-up present on the back of the refrigerator handle. Clean the plastic baskets above the refrigerator. Smiley Face bell is not clean. Dust accumulated inside the walk-in cooler on the overhead fan grate. Cleaning needed on these surfaces.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency (C) Some areas of the floor are not being cleaned effectively. Clean around legs of equipment; to the left of the handwashing sink; doorway to the walk-in cooler; etc. Ceiling at vent in the kitchen is dusty.

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, 2026 · Original Source

1 - Inspection

Apr 2, 2026

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 3-401.11 Raw Animal Foods - Cooking (P) Steak is whole intact muscleFood temperature

Official wording

Proper cooking time & temperatures

Inspector’s notes

3-401.11 Raw Animal Foods - Cooking (P) Steak is whole intact muscle; flank steak. To fully cook the steak for safety; all external surfaces are required to reach 145 degrees F and have an effective color-change. Today; the steak was cooked to 130F and was pink/bloody on external surfaces. We discussed cooking technique today since truly only the external surface of the steak shall be cooked; seared; meet the requirement of 145F to be fully cooked. Shorter cooking is recommended but deliberate contact with the grill surface.

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 3-501.16(A)(2) Make-Line Refrigerator on the left is not holding food at 41F as required: Cooked Chicken 45FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Make-Line Refrigerator on the left is not holding food at 41F as required: Cooked Chicken 45F; Tofu 44.9F; Sauce 44F. Use your thermometer to check food temperature. Maintain TCS foods in cold holding at 41F or less. -P Refrigerator has adjustable dial inside and was adjusted to colder setting. Owner will have the refrigerator repaired or replaced if 41F cannot be maintained.

In plain English

More about food kept at an unsafe temperature

notedCode 4-101.19Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.19; Core; Cardboard box is used for employee items; to-go containers. Nonfood-contact surfaces shall be made of nonabsorbent; smooth; and easily cleanable material. Do not re-use cardboard. Use washable plastic container. 4-202.11 Food-Contact Surfaces - Cleanability (Pf) Sterilite storage containers and lids are in use for cabbage; peppers; etc. These containers are intended for crafts and general household storage; not direct food contact. Replace the Sterilite containers with food-grade containers. discussed alternatives and expectations today 4-502.11(A) Maintain utensils in good repair. Rice Paddle is damaged; not smooth. Replace the rice paddle. . Rice Scoop Handle is not clean with build-up in the grooves. Replace the ice cream scoop / rice scoop if it cannot be effectively cleaned. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Handwashing sink has low water flow. Water was increased under the sink. . . 2-compartment sink drips. Repair 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, Apr 2, 2026 · Original Source

1 - Inspection

Sep 18, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

notedCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Plastic pitcher is stored in the handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- pitcher was removed.

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 Sanitizer from the sink dispenser is not dispensing. Employees are using a "bleach" that is not intended for food contact surfaces and present sanitizer is weak and not appropriate for residual on food contact surfaces. Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish Machine is sanitizing. We had an extensive conversation about approved sanitizer and owner purchased approved bleach from the store during inspection for use. Use test strips to verify concentration.

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)(2) Both / two make-line Refrigerators are not holding food at 41F as required: Shell Eggs 49.8FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Both / two make-line Refrigerators are not holding food at 41F as required: Shell Eggs 49.8F; Cooked Tofu 45F; Tofu cubes 45F; Chicken Breast Strips 45F; Sauce 42F; Chicken 45F; Raw Pork 45F. Store the shell eggs consistently inside the refrigerator. Use your thermometer to check food temperature. Maintain TCS foods in cold holding at 41F or less. -P Refrigerators have adjustable dials inside and were adjusted to colder settings.

In plain English

More about food kept at an unsafe temperature

notedCode —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Refrigerator handles have an unclean build-up. Scissor handles are not clean. White Rice Scoop caddy is not clean. Black spoon caddy is not clean. Caddies were added to the sink for cleaning. Maintain these items 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

notedCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Ceiling Vents and surrounding ceiling tiles near the cooking area are dusty; soiled. Remove dust. Maintain the ceiling and vents in the food preparation area clean & free of build-up.

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 18, 2025 · Original Source

1 - Inspection

May 7, 2025

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

notedCode 3-305.11 Several items of food are stored on the floor of the walk in cooler. Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Several items of food are stored on the floor of the walk in cooler. Store food in a clean; dry location; not exposed to contamination. Keep food at least 6 inches above the floor. Food was moved to shelving.

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 2-303.11 Food handling is actively working with food with jewelryEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 Food handling is actively working with food with jewelry; bracelets; ring. Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed.

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

notedCode 4-903.11 (A) Cart with items including lids are stored to the right of the handwashing sinkEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A) Cart with items including lids are stored to the right of the handwashing sink; under the paper towel dispenser. Store cleaned utensils in a clean; dry location; where they are not exposed to splash or other contamination; and at least 6 inches above the floor. On a previous inspection; chicken broth was stored under this towel dispenser. Cart may be relocated; to move the clean utensils and wares away from the handwashing sink. Consider as an alternative moving the paper towel dispenser to the left of the handwashing sink. discussed 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 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Nonfood Contact Surfaces (C): Several surfaces in the cooking area are not clean. Clean the cart and items stored on the cart; including baskets. Clean shelving; timer; soap dispenser. Remove the cardboard lining the top of the cart. Washable material may be used; but avoid prolonged use of cardboard. Maintain surfaces in the cooking area 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

notedCode 6-305.11/6-501.110 Employee lotionsFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11/6-501.110 Employee lotions; soft toy; personal items are stored in the kitchen. Designate and use an area for the orderly storage of employees' clothing and possessions. Items were removed from the kitchen cart for employee to take home or store in designated area.

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, May 7, 2025 · Original Source

1 - Inspection

Jan 23, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

notedCode 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Sanitizer bucket with 0ppm quaternary sanitizer solution. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Quaternary solution dispensed from three compartment sink at 0ppm; and solution bucket empty. No dishes at three compartment sink during inspection and no employee washing dishes. Most items are washed in dish machine that was at correct concentration. Pans are only items cleaned in three compartment sink. Bleach solution made and tested in three compartment sink during inspection and sanitizer buckets re-made. Educated manager and dish employee how to make chlorine/bleach solution if quaternary solution is not at proper concentrations or empty.

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 23, 2025 · Original Source

1 - Inspection

Oct 3, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils; Core; Grease accumulation on the shelf near cook line; holding dry storage items. The shelf above prep sinks; and shelf above soda machine is dusty. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas 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

Official record from Wake County Environmental Services, Oct 3, 2024 · Original Source

1 - Inspection

May 1, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Volcano sauce dated 4/18 and oyster sauce dated 4/8 in walk-in cooler; and teriyaki sauce in bottom of flip top cooler dated 4/18. Prepared and ready-to eat foods shall be held for a maximum of 7 days; excluding time in freezer. Teriyaki sauce is made and frozen and other container of sauce seen in reach-in freezer during inspection. Product is pulled from freezer once or twice a week according to employees. Another date should be added to items pulled from the freezer to know when product reaches 7 days. Date added to sauce. Oyster sauce and volcano sauce voluntarily discarded during inspection. Recommend checking dates on items first thing in the morning and/or at the end of the night to ensure foods do not exceed 7 days.

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

Official record from Wake County Environmental Services, May 1, 2024 · Original Source

1 - Inspection

Dec 13, 2023

Score 95.5

Official score: 95.5 · Understand this area’s scale

4 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed raw eggs above sauces and rice noodles in the reach-in cooler. Store raw animal foods according to final cook temperature and never above ready-to-eat foods. This has been a violation on the last 3 inspection reports. CDI- foods rearranged during inspection. Full points assessed for repeat violation.

In plain English

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

More about other finding

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Several metal food containers stored as clean had food residue on the inside. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- all dirty pans removed for cleaning.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wiping cloths observed laying on the prep table. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. No point taken today. CDI- sanitizer bucket made 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

minorCode 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; Observed some metal food containers stacked wet after cleaning. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. CDI- pans separated for drying. No points taken today.