Restaurant · Wake County, NC

Wendy's

Name: Wendy's
Address: 8000 Pooler Rd, Wake County, NC

8000 Pooler Rd

Last inspected Jul 29, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 97.5

Get the next inspection, free.

We'll email you when Wendy's has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

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

The full inspection history

6 inspections

1 - Inspection

Jul 29, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 2-201.11(A-C)&(E)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-201.11(A-C)&(E); Priority; Employee Health Policy does not include Salmonella (non-typhoidal). CDI - Provided education and an updated Employee Health acknowledgement form to properly inform food employees. Have all new and existing employees review and sign. Discard the old signed policies.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Flies present in the kitchen and dining area. The premises shall be maintained free of insects; rodents & other pests. Their presence shall be controlled by routinely inspecting incoming food shipments and supplies; the premises; eliminating harborage conditions; and using trapping devices or other means. Increase pest control measures.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; The reach-in freezer on the cook line is inoperable. Work order placed for reach-in freezer prior to inspection and shown to EHS. Equipment shall be maintained in a state of 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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Second line sandwich station cooler interiors and gaskets soiled with food; debris; and sticky to the touch. These coolers are not actively in-use. The walk-in cooler fan guard soiled with dust and debris. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other 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, Jul 29, 2026 · Original Source

1 - Inspection

Nov 3, 2025

Score 97

Official score: 97 · Understand this area’s scale

6 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; Raw hamburger patties; asiago cheese and shredded cheese holding above 41 F. Refer to temperature chart. Meat well maintaining 35 F ambient. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - Patties in the meat well moved to cool rapidly in the reach-in freezer/placed in smaller portions. Asiago cheese and shredded cheese voluntarily discarded. EHS recommends storing the patties sleeve by sleeve in the meat well; and using smaller portions/not filling patties above the fill line to maintain proper temperatures.

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 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Cut lettuce stored on time control observed with a timestamp of 9:31 AM; indicating the time placed on time control. Current time: 2:00 PM. Cut lettuce held past the 4-hour time limit. Written procedures state the food shall be discarded after the food has completed its 4 hour hold time. CDI - Cut lettuce 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 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Flies observed in the dining area. The premises shall be maintained free of insects; rodents & other pests. Their presence shall be controlled by routinely inspecting incoming food shipments and supplies; the premises; eliminating harborage conditions; and using trapping devices or other means. Increase pest control measures.

In plain English

More about signs of rodents or insects

notedCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Multiple food employees not wearing hair restraints. Food employees shall wear hair restraints such as hats; hair coverings or nets to effectively keep their hair from contacting exposed food; clean equipment; utensils; and linens.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; The reach-in freezer on the cook line has excessive ice buildup present on the ceiling. Evaluation by a technician is needed. Repair reach-in freezer. The steam well on the cook line (used for cheese sauce) is inoperable. Work order placed for steam well prior to inspection and shown to EHS. Equipment shall be maintained in a state of 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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Second line sandwich station cooler interiors and gaskets soiled with food; debris; and sticky to the touch. These coolers are not actively in-use. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other 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 3, 2025 · Original Source

1 - Inspection

Apr 29, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

notedCode 2-201.11(A-C)&(E)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

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 raw hamburger patties in the meat well holding 45-50 F (top and bottom of well). Meat well maintaining 56 F ambient. Patties removed from the walk-in cooler and placed in the meat well within the past 30 minutes according to PIC upon temperature check. Patties in the walk-in cooler maintaining 41 F or below. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. Patties in the meat well moved to cool rapidly in the walk-in cooler. Patties to be stored sleeve by sleeve in the meat well. VR - Repair meat well. EHS will return to ensure the meat well can maintain 41 F or below ambient.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Flies observed in the kitchen and dining area. The premises shall be maintained free of insects; rodents & other pests. Their presence shall be controlled by routinely inspecting incoming food shipments and supplies; the premises; eliminating harborage conditions; and using trapping devices or other means. Increase pest control measures.

In plain English

More about signs of rodents or insects

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; Gaskets on different pieces of equipment throughout the kitchen are torn and in disrepair. The reach-in freezer on the cook line has ice buildup present on the ceiling. The sandwich station and the drawers underneath the fry station are not functional (not holding at 41 F or below) and are not currently in-use. Non-functional coolers do not seem to be a capacity issue at this time; however; they do need to be repaired or replaced. Equipment shall be maintained in good repair. Repair non-functional coolers; repair reach-in freezer; and replace 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

notedCode 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; Gaskets and cooler/freezer interiors on the cook line are soiled with food and debris. Walk-in cooler fan guard soiled with dust and debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency.

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 29, 2025 · Original Source

1 - Inspection

Feb 7, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority foundation; Cut tomatoes and lettuce that had been removed from the cooler at 10am had time labels added later with a start time of 11:32am; making the discard time over 4 hours. If time without temperature control is used as the public health control up to a maximum of 4 hours: 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 - Time labels were corrected with accurate start and discard time. Ensure time labels are added to time holding foods as soon as they are removed from the cooler and placed in the prep line.

In plain English

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

More about other finding

notedCode 3-501.11Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.11; Core; The freezer drawers are not functioning and are unable to keep frozen foods in a frozen state. Stored frozen foods shall be maintained frozen. No TCS foods are currently being stored inside the non-functioning freezer drawers. Repair or remove nonfunctioning units before the next inspection. Repeat.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Observed boxes of food with some ice drip on their exteriors in the walk-in freezer; source of ice appears to be pipe leading out of the ceiling unit. Food shall be protected from contamination by storing the food: where it is not exposed to splash; dust; or other contamination. Move boxes out from under ice drip and address source of ice buildup. Repeat.

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 4-903.11 (B)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (B); Core; Observed several metal food containers stacked together while wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Separate containers to allow air drying.

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

Official record from Wake County Environmental Services, Feb 7, 2025 · Original Source

1 - Inspection

Sep 19, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode 7-201.11 Separation - Storage (P)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Separation - Storage (P); Observed spray bottle of bathroom cleaner stored above griddle and line prep cooler. Poisonous or toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service/single-use articles by: separating the poisonous/toxic materials by spacing or partitioning; and locating the poisonous/toxic materials in an area that is not above the mentioned items. CDI - Spray bottle was relocated to a lower location.

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 3-501.11 Stored frozen foods shall be maintained frozen. (C)Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.11 Stored frozen foods shall be maintained frozen. (C); Drawer freezers and tall freezer are not functioning and cannot maintain frozen foods in a frozen state. Stored frozen foods shall be maintained frozen. CDI - Foods moved into walk-in freezer; maintenance orders have been placed for malfunctioning units. Repair units before next inspection.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11 Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. (C); Observed ice drip buildup on food boxes in walk-in freezer. Food shall be protected from contamination by storing the food: where it is not exposed to splash; dust; or other contamination. CDI - Boxes of food were moved from source of ice drip from the fan unit of walk-in freezer. Do not store food under this ice drip.

In plain English

More about food not protected from contamination

notedCode 2-402.11 Effectiveness - Hair Restraints (C)Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11 Effectiveness - Hair Restraints (C); One of the food employees were not wearing a hair restraint while working with food at the fryers. Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; etc. that are designed and worn effectively to keep their hair from contacting exposed food; clean equipment; utensils; and linens; and unwrapped single-service/single-use articles. CDI - Employee donned hat.

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

Official record from Wake County Environmental Services, Sep 19, 2024 · Original Source

1 - Inspection

Mar 26, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

minorCode 3-501.11Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.11; Core; Drawer freezers are not functioning; a bag of french fries are no longer frozen. Stored frozen foods shall be maintained frozen. CDI - Maintenance has been scheduled for this unit; do not store foods inside until it is fixed.

In plain English

More about food kept at an unsafe temperature

minorCode 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; Observed some overflow of cardboard onto ground in dumpster enclosure. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items and clean. CDI - PIC has called waste management company to come and remove cardboard; waste management company will take away recycling more frequently.

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 26, 2024 · Original Source