1 - Inspection
Mar 20, 2026
Score 100
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Wake County Environmental Services, Mar 20, 2026 · Original Source
Restaurant · Wake County, NC
X Golf Cary
107 Edinburgh South Dr
Last inspected Mar 20, 2026 · View Map ↗ · Compare ↗
Score 100
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections1 - Inspection
Aug 6, 2025
Score 98
Official score: 98 · Understand this area’s scale
2 recorded violations
notedCode —Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
16 4-602.12 Cooking and Baking Equipment (C) The interior cavity of the microwave and the microwave dish cover are soiled with built up food debris. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. PIC advised to 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 problemsnotedCode 49 4-602.13 Nonfood Contact Surfaces (C) Cleaning required of nonfood-contact surfaces throughout facility (interior of coolers/freezer and refrigeration gaskets). Nonfood contact surfaces shall be kept free of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
49 4-602.13 Nonfood Contact Surfaces (C) Cleaning required of nonfood-contact surfaces throughout facility (interior of coolers/freezer and refrigeration gaskets). Nonfood contact surfaces shall be kept free of dust; dirt; food residue; and other debris accumulation. 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 problemsOfficial record from Wake County Environmental Services, Aug 6, 2025 · Original Source
1 - Inspection
Nov 19, 2024
Score 96
Official score: 96 · Understand this area’s scale
3 recorded violations
notedCode 2-501.11Other
Official wording
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; PIC could not locate bodily fluid clean-up procedures during inspection. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI- provided educational poster and clean-up instructions. No point taken today. Keep these readily availalbe.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3-101.11Contamination
Official wording
Food in good condition; safe & unadulterated
Inspector’s notes
3-101.11; Priority; Salsa in the reach-in cooler was observed with white microbial growth on the surface. Food shall be safe for consumption; unadulterated and honestly presented. CDI- salsa was discarded.
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 contaminationnotedCode 3-501.18Food source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18; Priority; Salsa and pizza sauce with prep dates of 11/4 and beer cheese with a prep date of 11/6 were observed in the reach-in cooler. Ready-to-eat; TCS foods shall be discarded after 7 days in refrigeration. The day of preparation or opening from a commercial package shall count as day 1. Full points taken for repeat violation. CDI- all expired foods 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 problemsOfficial record from Wake County Environmental Services, Nov 19, 2024 · Original Source
1 - Inspection
Jun 21, 2024
Score 97
Official score: 97 · Understand this area’s scale
6 recorded violations
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No CFPM was on site during the inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Have additional employee obtain required credential. PIC with ServSafe was not working.
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 issuesmajorCode 4-601.11 (A)Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation; Two plastic food storage containers on the clean equipment shelf had date marking stickers from April still on the outside. When stacked; these touch the inside of other containers. The food-contact surfaces of equipment shall be clean to sight and touch. CDI- containers removed for cleaning. No points taken today.
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 problemscriticalCode 3-501.18Food source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18; Priority; Marinara sauce dated 5/30 and spinach dip dated 6/5 were observed in the reach-in cooler. Ready-to-eat TCS foods shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. CDI- foods 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 problemsmajorCode 4-302.12Equipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
4-302.12; Priority Foundation; No food thermometer could be located during inspection. A food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Locate thermometer and text a photo to EHS number listed below.
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 issuesminorCode 4-904.11Equipment and utensils
Official wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-904.11; Core; Clean utensils were stored with the food-contact portions facing upward on the clean equipment shelf. Knives; forks; and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. Invert utensils during storage. No point taken.
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 issuesmajorCode 4-302.13Cleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13; Priority Foundation; Facility has a hot water sanitizing warewashing machine. In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Obtain a DishTemp thermometer or thermolabel stickers for this machine. Facility can sanitize in the 3 compartment sink in the meantime. No point taken.
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 problemsOfficial record from Wake County Environmental Services, Jun 21, 2024 · Original Source