Restaurant · Wake County, NC

Wendy's

Name: Wendy's
Address: 1000 Aerial Center Pky, Wake County, NC

1000 Aerial Center Pky

Last inspected Sep 18, 2026 · View Map ↗ · Compare ↗

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Score 94

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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

7 inspections

1 - Inspection

Sep 18, 2026

Score 94

Official score: 94 · Understand this area’s scale

6 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-703.11 Hot Water and Chemical - Methods (P) Employee sanitized equipment by submerging the equipment within the sanitizer and immediately removing the equipment. Quaternary ammonia sanitizer at facility states that equipment must remain fully submerged for at least 60 seconds. Contact times shall be consistent with those on EPA-registered label use instructions. CDI: Equipment submerged for at least one minute.

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) 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) Muenster and asiago cheese within sandwich cold well were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was voluntarily discarded by PIC.

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 3-501.19 Time as a Public Health Control (P) Container of lettuceOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 Time as a Public Health Control (P) Container of lettuce; tomatoes; and cheese sauce were maintained beyond 4 hours while utilizing time as a public health control. Temperature controlled for safety foods shall be maintained at 41F or less when held cold. CDI: Lettuce; cheese; and tomatoes were voluntarily discarded by PIC.

In plain English

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

More about other finding

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) Ice was forming over blower within fryer freezer and along walk-in freezer door. Equipment shall be maintained in good repair. Repair items listed.

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 (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 (C) Exhaust vent panels on make-line fryer was soiled. Interior of reach-in freezer was soiled with food debris. Sides of fryers had food debris accumulations. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed.

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) Vents in rear kitchen near walk-in cooler were soiled with accumulations of dust. Floor under make-line equipment had accumulations of food debris. Physical facilities shall be cleaned as frequently as necessary to keep them clean. Clean areas listed.

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, 2026 · Original Source

1 - Inspection

Apr 21, 2026

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Ice machine had accumulations of black residues along interior baffle. Ice makers and beverage dispensers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine 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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) One bag of cooked beef to be reused in chili was not labeled with the date of preparation. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: PIC pulled bag and labeled it with date of preparation.

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 —Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(C ) 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. To-go containers were not inverted or stored in a manner to prevent contamination. Invert containers.

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; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Exhaust vent panels on make-line fryer was soiled. Interior of reach-in freezer was soiled with food debris. Sides of fryers had food debris accumulations. Gaskets of drive-thru cooler had accumulations of black residues. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed.

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

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 21, 2026 · Original Source

1 - Inspection

Oct 22, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 recorded violations

notedCode 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 and 6 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. (Pf) Multiple containers of food on make-line were not labeled with the times that they were removed from temperature control. Chicken nuggetsOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 and 6 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. (Pf) Multiple containers of food on make-line were not labeled with the times that they were removed from temperature control. Chicken nuggets; fries; and chicken strips were not labeled with times they were removed from temperature control. CDI: Timer was started for the chicken nuggets; strips; and fries. PIC stated that the labels were in the process of being added to the make-line items at start of inspection; labels were added. Repeat violation.

In plain English

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

More about other finding

notedCode 4-202.11 Food-Contact Surfaces - Cleanability (Pf) Plastic food storage pans were crackedCleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.11 Food-Contact Surfaces - Cleanability (Pf) Plastic food storage pans were cracked; damaged; and no longer cleanable. Multi-use food-contact surfaces shall be smooth and easily cleanable. CDI: Containers were discarded by 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 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 (C) Exhaust vent panels on make-line fryer was soiled. Interior of reach-in freezer was soiled with food debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean exhaust vent panels and reach-in freezer.

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 22, 2025 · Original Source

1 - Inspection

Jun 10, 2025

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Hand Drying Provision (Pf) Back handwashing sink did not have paper towels at the start of the inspection. Each handwashing sink or group of handwashing sinks shall be supplied with hand drying provisions. CDI: Paper towels were restocked.

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 Maintain sanitizer at correct concentrations when being used to sanitize (P) Quaternary ammonia sanitizing solution in 3-compartment sink had a concentration of 0PPM due to an empty bag. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM or according to manufacturer's instructions. CDI: Sanitizer was replaced and tested to be 400 PPM. PIC stated that they would have the dispenser 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

notedCode 3-501.19 Time as a Public Health Control (P) (Pf) Tomatoes stored within walk-in cooler were not discarded after four hours (TPHC label indicated product held on time control on 6/9). Tomatoes on make-line were not labeled with the TPHC start time. When using time as a public health controlOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 Time as a Public Health Control (P) (Pf) Tomatoes stored within walk-in cooler were not discarded after four hours (TPHC label indicated product held on time control on 6/9). Tomatoes on make-line were not labeled with the TPHC start time. When using time as a public health control; the food in unmarked containers or packages; or marked to exceed a 4-hour limit shall be discarded. CDI: Tomatoes voluntarily discarded.

In plain English

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

More about other finding

notedCode 7-204.11 SanitizersChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 Sanitizers; Criteria - Chemicals (P) Sanitizing solution was dispensing at a concentration greater than 400 PPM. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM or according to manufacturer's instructions. CDI: Sanitizer was diluted and tested to be 400 PPM.

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 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C) Wiping cloth bucket had a concentration of 0 PPM quaternary ammonia sanitizing solution. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM or according to manufacturer's instructions. CDI: Sanitizer was replaced and tested to be 400 PPM.

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 (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 (C) Exhaust vent panels on make-line fryer was soiled. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean exhaust vent panels.

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, Jun 10, 2025 · Original Source

1 - Inspection

Feb 3, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Beef in amber basket warmer was maintained below 135F. Warmer was not turned on due to being unplugged. Temperature controlled for safety foods shall be maintained at 135F or greater. CDI: Food was voluntarily discarded by PIC and warmer was powered on.

In plain English

More about food kept at an unsafe temperature

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) Walls and floors beneath and behind the wire racks to the right of walk-in cooler were soiled. Physical facilities shall be cleaned as frequently as necessary to keep them clean. Clean areas listed.

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 3, 2025 · Original Source

1 - Inspection

Aug 27, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

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; All temperature controlled for safety foods within walk-in cooler were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Raw beef (maintained ~45F); containers of tomatoes (prepared within previous 2 hours); containers of lettuce (prepared within previous 2 hours); and containers of chicken (prepared within previous 2 hours) were placed into walk in freezer to cool rapidly to 41F. Raw beef (above 45F); bags of chicken; and containers of tomatoes (above 45F) were voluntarily discarded by PIC. Facility was aware of walk-in cooler disrepair prior to inspection and has service scheduled for today.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Lettuce on make line were not labeled with time of temperate removal. If time without temperature control is used as the public health control; the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI: Label was added to lettuce container.

In plain English

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

More about other finding

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Bottles of bathroom cleaner were stored above prep cooler on left of grill line. Toxic materials shall be stored so they can not contaminate food; equipment; utensils; and single-service articles. CDI: Cleaner was moved to mop sink.

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

majorCode 4-301.11Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

4-301.11; Priority Foundation; Due to TCS foods unable to maintain proper cold holding temperatures in the walk-in cooler; the establishment has greatly reduced cold holding capacity. Equipment for cooling/heating food and holding cold/hot food shall be sufficient in number and capacity to provide food temperatures as specified in the Food Code. Repair walk in cooler to maintain temperature at 41F or less. Follow-up by 8/27/2024.

In plain English

More about food kept at an unsafe temperature

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Trimming within walk in cooler was peeling away from wall. Men's restroom stall door was removed from its hinges. Physical facilities shall be maintained in a state of good repair. Repair items listed.

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 27, 2024 · Original Source

1 - Inspection

Jan 11, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

4 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; The concentration of the multi-quat sanitizer in the 3-comp sink was measured to be 100ppm. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions and shall be used as follows: A quaternary ammonium solution shall have a minimum concentration of 150ppm not to exceed 400ppm. CDI - Sanitizer compartment was drained and refilled with sanitizer of adequate concentrations.

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; Raw burgers in the cooler beside the griddle were holding above 41F. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less; except when time is used as the public health control. CDI - Raw burgers were moved to walk-in cooler.

In plain English

More about food kept at an unsafe temperature

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; A couple metal food containers were stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. CDI - Containers separated to allow for air drying and drainage.

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

minorCode 4-903.11(A) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core; A large box of single-use cups was stored on the floor. Single-service and single-use articles shall be stored: In a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Move cups off the floor.