Restaurant · Wake County, NC

Ut Dining Hall

Name: Ut Dining Hall
Address: 111 Friendly Dr, Wake County, NC

111 Friendly Dr

Last inspected Sep 24, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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

Quick Answers

When was Ut Dining Hall last inspected?: The most recent inspection on record was on Sep 24, 2026. The result listed by Wake County Environmental Services was “Score 98.5” (official score 98.5).
Were any violations recorded at the last inspection?: Yes: 4 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Sep 3, 2024 to Sep 24, 2026.
Has Ut Dining Hall ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Sep 3, 2024.

The Full Inspection History

4 inspections

1 - Inspection

Sep 24, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

4 recorded violations

notedCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14 Wiping Cloths; Use Limitation. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; -Observation: bucket with Lactic Acid sanitizer was reading 0ppm. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

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 3-304.12 (A) During pauses in food preparation or dispensingEquipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 (A) During pauses in food preparation or dispensing; utensils shall be stored with their handles above the top of the food and the container. -Observation: scoops inside dry goods had handles touching the food items. Make sure to keep handles up; not touching the food. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

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 REPEAT 4-601.11 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dustCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

REPEAT 4-601.11 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. -Observation: in several cold hold units throughout the facility; and between lid and food containers; it had food debris accumulation. In coolers’ gasket it also had food debris accumulation. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). 4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: around nozzles dispenser in coffee machine; milk; and several other equipments; it had grease; milk and other food residue accumulation and buildup. Make sure to clean as often as necessary to keep it clean and avoid accumulation.

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 6.202.14 Bathrooms located on the PREMISES shall be completely enclosed and have tight-fittingCleaning and sanitizing

Official Wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s Notes

6.202.14 Bathrooms located on the PREMISES shall be completely enclosed and have tight-fitting; self-closing doors; except when located outside the facility such as bathrooms provided by a shopping mall. -Observation: both employees restrooms didn’t have self-closing doors. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

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 24, 2026 · Original Source

1 - Inspection

Nov 24, 2025

Score 95.5

Official score: 95.5 · Understand This Area’s Scale

8 recorded violations

notedCode 3-302.11 (A)(2)Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11 (A)(2); Priority; Observed marinated raw turkey breast above raw pork chops in walk in. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. CDI- PIC re-arranged in walk in cooler. 3-302.11(A)(8); Core; Unwashed tomatoes above RTE lettuce in the walk in cooler. Separate unwashed produce from ready-to-eat foods. Educated PIC and discussed rearranging.

In Plain English

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

More about other finding

notedCode 3-401.11Food temperature

Official Wording

Proper cooking time & temperatures

Inspector’s Notes

3-401.11; Priority; In the walk in cooler; chicken which was grilled briefly; per employee; to give the chicken grill marks but was not fully cooked to 165F. The chicken was placed back in the walk in cooler to cool for later use today. Chicken was visibly raw. Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. CDI- written procedures describing how the foods are prepared and stored after initial heating but prior to cooking for sale or service are not available. PIC indicated their recipe does not call for par-cooking and discussed with employee chicken needs to be cooked to 165F before cooling process. PIC states this is atypical from their regular process and recipe. EHS allowed the PIC to finish cooking today to 165F. PIC may or may not implement non-continuous cooking due to staffing. PIC will send procedure for approval to EHS prior to implementation if so.

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 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority Foundation; Turkey; chicken breast; sweet potatoes; and ham were in the walk in cooler without dates. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- PIC voluntarily discarded.

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

notedCode 7-204.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-204.11; Priority; Sink and surface sanitizer being actively used to sanitize was measured at 2258ppm of Lactic Acid. Provide sanitizer at correct concentrations- for Ecolab Sink and Surface cleaner; maintain between 704-1875 ppm lactic acid as indicated on chart. CDI- PIC immediately called Ecolab. They arrived on-site during the inspection and repaired the dispenser to provide 704ppm lactic acid.

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 6-501.111Pests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-501.111; Priority Foundation; Multiple fruit flies noted in mop sink room and the dish room. Keep the premises free of insects; rodents; and other pests. CDI- PIC made appointment for company to come out on 11/25/25 and treat the fruit fly issue.

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 4-903.11(C)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(C); Core; Provide coffee stirrers that are individually packaged. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.

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; Reattach cabinet doors in front food service areas. Repair drawers on prep sinks that are loose. Replace right door on quesadilla double door cooler that is warped. Replace torn gasket on small grill flip top and on the pizza cooler door. Repair pre-rinse sprayer on dish machine prerinse sink. Repair any equipment in the back of the kitchen that is not operating properly. Repair the dish conveyer belt. 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 4-601.11(C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(C); Core; Clean the metal carts used for food. Clean all gaskets on reach in coolers (i.e. Clean hot holding cabinets. Clean table holding cutting boards and other food prep items. Clean the drip pans on cooking equipment. Detail clean inside of reach in coolers throughout. Detail clean outside deli slicer. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or 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, Nov 24, 2025 · Original Source

1 - Inspection

Jan 13, 2025

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

3 recorded violations

notedCode Observation: Fried spring rolls (112F)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

Observation: Fried spring rolls (112F); french fries (125F) and fried chicken(126F) not hot holding 135F or higher. CDI: Products discarded; Time control to be utilized for these products. 3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in hot holding at 135F or above. -P

In Plain English

More about food kept at an unsafe temperature

notedCode —Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

Observation: The blue spray cleaning chemical in the dining room did not have a label on the working container. CDI: Label placed on container. 7-102.11 Common Name - Working Containers (Pf)

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

criticalCode Observation: The drain on the dish sink is leaking onto the floor. Water line(s) on cook line leaking onto floor at different connection points. 5-205.15 Maintain a plumbing system in good repair. (B) Leak pipe etc. not imminent threat Observation: The waterline running to steaming device on cook line does not have a backflow prevention device on incoming water line. Verification by 1/16/2025 5-203.14 Backflow Prevention DeviceWater, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

Observation: The drain on the dish sink is leaking onto the floor. Water line(s) on cook line leaking onto floor at different connection points. 5-205.15 Maintain a plumbing system in good repair. (B) Leak pipe etc. not imminent threat Observation: The waterline running to steaming device on cook line does not have a backflow prevention device on incoming water line. Verification by 1/16/2025 5-203.14 Backflow Prevention Device; When Required (P) A backflow prevention device installed when required.

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, Jan 13, 2025 · Original Source

1 - Inspection

Sep 3, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

3 recorded violations

criticalCode Observation: The sanitizer level on the 3 compartment sink was measured at 0 ppm in sanitizer basin during dishwashing. (Lactic acid)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

Observation: The sanitizer level on the 3 compartment sink was measured at 0 ppm in sanitizer basin during dishwashing. (Lactic acid); CDI: Dispenser was not working properly and staff were not using test strips to check levels during operation. CDI: Operator manually added sanitizer to basin and adjusted to 700ppm. 4-702.11; Priority; UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. P

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 Observation: TCS (Temperature control safety) food products not holding at 41F or below pizza prep refrigerator (deli meat/cheese (49-52F)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

Observation: TCS (Temperature control safety) food products not holding at 41F or below pizza prep refrigerator (deli meat/cheese (49-52F); quesadilla prep refrigerator - make line (cheese; cooked chicken - 46F - 49F); (dessert refrigerator - 51F - cheesecake-48F; cream cheese 50F); CDI: Products were removed from service and discarded during inspection. Pizza prep refrigerator products moved to 4 door reach in refrigerator (36F) for corrective action. 3-501.16 (A)(2) and (B); Priority; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P

In Plain English

More about food kept at an unsafe temperature

minorCode Observation: Refuse area has accumulation of debris/litter. 5-501.115Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

Observation: Refuse area has accumulation of debris/litter. 5-501.115; Core; A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean.

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, Sep 3, 2024 · Original Source