Restaurant · Wake County, NC

Waffle House #351

Name: Waffle House #351
Address: 1724 Walnut St, Wake County, NC

1724 Walnut St

Last inspected Mar 10, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

4 inspections

1 - Inspection

Mar 10, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleanedCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; throughout the day at least every 4 hours; unless otherwise indicated in the Food Code; P. - Egg mixer is cleaned every shift (7 hour). Informed PIC that the egg mixer shall be cleaned and sanitized every 4 hours. CDi by cleaning and sanitizing egg mixer 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 —Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Chili was prepared an dpalced into service in reach in yesterday morning after the 24 hour mark the chili container was not dated. CDI by placing date of use on container.

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 7-204.11 Provide sanitizer at correct concentrationsChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 Provide sanitizer at correct concentrations; diluting as required.-P - chlorine Sanitizing container was over 200ppm. CDI by diluting container to 100ppm.

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 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. cleaning needed on interior of preparation coolers and gaskets.

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 10, 2026 · Original Source

1 - Inspection

Apr 25, 2025

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Uncovered bowl of precooked onions stored on shelving directly below uncovered raw sausage and bacon as well as directly next to open raw philly meat inside reach in cooler at cook line. Ready to eat foods shall be stored above any raw animal food or in a manner that prevents cross contamination. Corrected During Inspection - Discussed this with PIC at time of inspection to ensure all ready to eat foods are stored on the left side of this cooler; while all raw meats are stored in proper order on the right side of the unit to prevent any potential cross contamination. Onions were immediately discarded.

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) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Sliced ham; diced ham; and sliced cheese stored in top of make unit at prep line observed between 42-45 F. Raw chicken and ground beef stored on bottom shelves inside reach in cooler at cook line observed between 44-45 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC stated that these products were recently stocked into these coolers within the last four hours. Lid to make unit was then closed to ensure proper air circulation to products. Discussed proper storage to ensure products are not stored above fill lines. Items inside reach in cooler were likely not receiving proper air flow due to large trays and containers blocking flow from the fan at the top of the unit. PIC also adjusted the temperature of this unit to a lower setting. Products were reaching proper temperature at end of inspection.

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 7-201.11 Separation - Storage (P) Two chemical spray bottles were stored on the same shelving on a push cart along with food products at the entrance of the kitchen from the dining room. Toxic materials shall be stored to avoid contamination of foodChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Separation - Storage (P) Two chemical spray bottles were stored on the same shelving on a push cart along with food products at the entrance of the kitchen from the dining room. Toxic materials shall be stored to avoid contamination of food; equipment; utensils; linens; and single-service/use items. Corrected During Inspection - PIC immediately removed these items and place them in proper chemical storage area. 7-204.11 Sanitizers; Criteria - Chemicals (P) Chlorine sanitizer bucket at the end of the prep line closer to back prep area registering above 200 ppm. Sanitizer solutions shall be provided at correct concentrations; diluting as required. Corrected During Inspection - Sanitizer was immediately removed; discarded; and refilled to meet proper concentration of 50-200ppm.

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

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Liquid build up observed underneath soda dispenser system inside cabinet at entrance of prep line from dining area. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude 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

Official record from Wake County Environmental Services, Apr 25, 2025 · Original Source

1 - Inspection

Apr 23, 2024

Score 97

Official score: 97 · Understand this area’s scale

2 recorded violations

notedCode 4-501.112Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.112; The final rinse at the dish machine was 135F. Ware washing machines shall provide 165F final rinse at the plate for sanitizing. CDI-Facility has a 3-compartment sink; bleach; and test strips available; and will use to sanitized equipment and utensils until dish machine has been serviced.

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; Wet wiping cloth was stored on the counter in between uses. Wet wiping cloths shall be stored in sanitizer solution in between uses. CDI-Cloth was moved to sanitizer bucket. EC explained to PIC why cloths must be stored in sanitizer when they become wet.

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 23, 2024 · Original Source

1 - Inspection

Nov 14, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Dish Machine is not sanitizing. It reached 165 degrees F on the final rinse on the third consecutive run. Maintenance Tech was contacted for servicing.; 4-601.11 (A); Priority Foundation; Food Preparation Sink is not clean. Clean; rinse and sanitize the food preparation surfaces after use. Boxes were removed and soap applied to start the cleaning and sanitizing process during today's 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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Napkin Dispenser on the table is heavily soiled. Items like these may serve as fomites that transmit illness as customers touch them while eating. If napkin dispensers can no longer be effectively cleaned; discard and replace them. . Cleaning is needed around the flat top grill. Remove build-up at egg mixer; refrigerators; etc. Make-line Refrigerator has a several loose; lost items trapped along the back upper surface. Effectively clean all refrigerators; especially surfaces above stored food.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Hoods Filters above the flat top grill are not in place while the grill is in use. There is accumulated grease inside the hood. Hood needs professional cleaning and possible rebalancing. Reduce risk of fire by using filters above the grill. Maintain area above the flat top grill 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

Official record from Wake County Environmental Services, Nov 14, 2023 · Original Source