Restaurant · Wake County, NC

Wendy's #10533

Name: Wendy's #10533
Address: 4510 Fayetteville Rd, Wake County, NC

4510 Fayetteville Rd

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

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Score 98.5

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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

Aug 24, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode —Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests (Pf) There were lives flies in the kitchen at the time of the inspection. Take steps to eliminate the pest problem. CDI... ECO-Lab was called out to treat the kitchen.

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

minorCode —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) Repair the heat strip on the walk-in freezer. There was ice and frost around the door. Repair the leak on the soda machine. All equipment must be in good repair and easy to 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

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 (C) Clean the frost and ice around the door on the walk-in freezer. All equipment must be in good repair and easy to 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

minorCode 5-501.17 Toilet Room ReceptacleCleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17 Toilet Room Receptacle; Covered (C) Provide a covered receptacle for any restrooms used by females. The receptacle is needed for disposal of sanitary items.

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 24, 2026 · Original Source

1 - Inspection

Jan 28, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 4-601.11(A) There were some dishes that were stored as clean that were greasy to the touch. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. CDI.... The dishes were placed at the three compartment sink to be washed. 4-602.11 (A) (4) There was some dried food debris on the probe of the thermometer. Food contact surface of a thermometer shall be cleanedCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) There were some dishes that were stored as clean that were greasy to the touch. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. CDI.... The dishes were placed at the three compartment sink to be washed. 4-602.11 (A) (4) There was some dried food debris on the probe of the thermometer. Food contact surface of a thermometer shall be cleaned; and sanitized per 4-702.11/4-703.11; before using or storing. P. CDI... The thermometer was before the end of the inspection. 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; at any time during the when contamination may have occurred. P. Dishes were being washed; and sanitized but not rinsed. Dishes must be washed; rinsed and then sanitized. CDI... The employee was instructed on the correct way to wash dishes. The dishes were being washed in the correct manner before the end of the 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 —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11 Designation - Dressing Areas and Lockers (C) An employee jacket was stored with the single-service items. Store employee items away from single-service items. CDI... The jacket was placed in the office.

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, Jan 28, 2026 · Original Source

1 - Inspection

Aug 4, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

notedCode —Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests (Pf) There were several flies observed in the kitchen. Take steps to eliminate the pest problem. CDI... A call was made to Eco-Lab

In plain English

More about signs of rodents or insects

notedCode —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11 Miscellaneous Sources of Contamination (C) There was a fly in the chives. Food must be stored in a manner to prevent contamination. CDI... The chives were placed in the trash can.

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 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet.

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 4-601.11 (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) Clean the vents to remove the dust.

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 —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 Maintain a plumbing system in good repair. There was a steady leak under the three compartment sink. The water at the handwashing sink near the grill station can not be turned off. All plumbing systems must be maintained in good repair. CDI.. A work order was put in for the handwashing sink.

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

notedCode 5-501.113(B) Keep dumpsterFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113(B) Keep dumpster; outside waste containers covered with tight-fitting lids or doors. The dumpster doors were open and there was no employee placing trash in the dumpster. Keep the dumpster doors closed if trash is not being placed in the containers.

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, Aug 4, 2025 · Original Source

1 - Inspection

Mar 21, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 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; Noted vanilla frosty mix was temping between 44-45 F in the left side hopper. TCS items shall be maintained at 41 F or less. CDI- Mix discarded. Work order place for hopper machine.

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 3-305.11 - Noted cases of hamburger buns were stored below 6 inche in the walk in freezer unit. Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 - Noted cases of hamburger buns were stored below 6 inche in the walk in freezer unit. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor.

In plain English

More about food not protected from contamination

notedCode 5-501.12 - Noted outside dumpster corral is significantly damaged. If usedFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.12 - Noted outside dumpster corral is significantly damaged. If used; an outdoor enclosure for refuse; recyclables; and returables shall be constructed of durable and cleanable materials. Repair noted 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, Mar 21, 2025 · Original Source

1 - Inspection

Nov 8, 2024

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

minorCode —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)- The sandwich cooler across from the bulk ice machine is no longer working. Person in charge has already placed a work order for noted unit. Maintain equipment in good repair. Follow-up on repairs.

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 4-501.14 -Observed an accumulation of residue build up along the interior surface of the 3 compartment sink basins. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 -Observed an accumulation of residue build up along the interior surface of the 3 compartment sink basins. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. Clean noted 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 4-602.13 Nonfood Contact Surfaces (C)- Observed an accumulation of ice and residue build-up along the bottom interior side of the 1-door reach in freezer. Also notd soe black organic build-up along the exterior dispenser nozzle on the frosty machine. NonFOOD-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

4-602.13 Nonfood Contact Surfaces (C)- Observed an accumulation of ice and residue build-up along the bottom interior side of the 1-door reach in freezer. Also notd soe black organic build-up along the exterior dispenser nozzle on the frosty machine. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase frequency of cleaning noted areas.

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 5-501.113 Covering Receptacles (C)- Noted sliding door left opened on the outside dumpster unit. Keep all top lids/sliding doors on the outside recyclable and garbage dumpster in between use. 5-501.111 AreaFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113 Covering Receptacles (C)- Noted sliding door left opened on the outside dumpster unit. Keep all top lids/sliding doors on the outside recyclable and garbage dumpster in between use. 5-501.111 Area; Enclosures and Receptacles; Good Repair (C)- Noted door panels for the outside dumpster corral are damaged. Have door panels repaired. 5-501.110 Storage Refuse; Recyclables and Returnables (C)- Noted broken down cardboard boxes on laying on the ground near the outside dumpsters. Keep all trash inside dumpster units.

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, Nov 8, 2024 · Original Source

1 - Inspection

May 9, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

majorCode 2-301.12Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.12; Priority Foundation; Observed food employee rinse gloved hands off in the handwashing sink after handling raw hamburger patties. Ensure all food employee properly wash hands and discard gloves prior to handwashing. CDI- Education provided. Food employees rewashed hands.

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

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Noted paper towels missing for the handwashing sinks the Womens Bathroom. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual; disposable towels.

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

4-602.11; Priority Foundation; Noted black organic build-up along the interior surface of the soda machine dispenser nozzle. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned at an necessary frequency. ; 4-601.11 (A); Priority Foundation; Noted encrusted debris and build-up on UHT trays stored as being clean. Also noted pans; greasy to touch; were stored as being clean above the 3 compartment sink. Replace pans that can no longer be effectively cleaned. CDI-Pans added to the soapy water to soak. UHT trays sent back to dish pit.

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; Noted chocolate milk shake mix temping between 44-45 F in the left side hopper. TCS items shall be maintained at 41 F or less. CDI- Mix discarded. Work order place for hopper machine.

In plain English

More about food kept at an unsafe temperature

minorCode 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Noted containers and plastic trays stacked while still wet. Allow serving containers and dishes to air dry 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

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; Noted storage racks above 3 compartment sink are greasy and need additional cleaning. Caked on build-up noted along the interior surface of the 2-compartment sink basin. Also noted some black organic build-up lower prep cooler gaskets. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase frequency of cleaning noted areas.

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, May 9, 2024 · Original Source

1 - Inspection

Jan 22, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

criticalCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Some plastic pans are caked with unclean baked-on material. Pans shall be effectively cleaned before sanitizing and storing. Replace pans that can no longer be effectively cleaned. Pans added to the soapy water to soak today.; 4-501.114; Priority; Sanitizer in the ware washing sink is 60 degrees F. Use warm water to mix sanitizer. Quaternary ammonium compound solution shall have a minimum temperature of 24oC (75oF). Sink was emptied to be refilled with warm sanitizer.

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 4-502.11(A) and (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-502.11(A) and (C); Core; Hot Holding Trays are broken. One is nearly shattered. Cracked and broken food containers shall be discarded. They are no longer considered cleanable and may be a contamination risk with broken fragments of plastic. . . Cart has two broken wheels. Maintain utensils and 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

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; Red Bins near the drive-thru window are not clean with items such as plastic forks; crackers; etc. Take to the ware washing sink for effective cleaning and replace as needed. . . Vertical sauce holder and the area above the chicken nugget holding area are not clean. Maintain equipment transitioning to the drive-thru area clean and free of build-up. . . Metal shelving support units inside the walk-in cooler have visible microbial growth (and top shelves). Detailed cleaning of walk-in cooler shelving 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, Jan 22, 2024 · Original Source