Restaurant · Wake County, NC

Zaxby's #46101

Name: Zaxby's #46101
Address: 995 Durham Rd, Wake County, NC

995 Durham Rd

Last inspected Jul 27, 2026 · View Map ↗ · Compare ↗

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Score 99

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

The full inspection history

7 inspections

1 - Inspection

Jul 27, 2026

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

majorCode —Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

Observation: Test kit or other divice that accurately measures the concentration in MG/L of sanitizing soulution was not provided at time of inspection. 4-302.14 A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Pf

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 —Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Water from air conditioning unit is leaking on light fixtures on the ceiling in the kitchen area. 6-501.11 PHYSICAL FACILITIES shall be maintained 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

Official record from Wake County Environmental Services, Jul 27, 2026 · Original Source

1 - Inspection

Mar 6, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

majorCode —Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: Multiple flies are in establishment. 6-501.111 Controlling Pests (Pf)

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 —Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: The scoop handle was stored in food product(flour). 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. CDI: Scoop was removed.

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 —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Ice scoop holder has microbial growth in it. 4-602.13 Nonfood Contact Surfaces (C) CDI: Ice scoop holder was sanitized.

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 6, 2026 · Original Source

1 - Inspection

Nov 10, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

notedCode —Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Observation: Fried chicken filet was holding at 126F and chicken nuggets were holding at 130F on the hot hold line. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P CDI: Out of temp hot hold foods were discarded.

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

Official record from Wake County Environmental Services, Nov 10, 2025 · Original Source

1 - Inspection

Jul 8, 2025

Score 98

Official score: 98 · Understand this area’s scale

1 recorded violation

notedCode —Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

Observation: Upon arrival employees were moving employee food and drink while wear gloves. After moving employee food and drinks they went right back to thier work stations and resumed working with food to be served to customers and food food contact surfaces. 2-301.14 When to Wash (P) CDI: Spoke to manager about hand washing when employees resumed working and she told each of them to wash hands and change gloves.

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.

Apr 15, 2025

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode Observation: Employee food and drink was stored above food and food contact surfaces. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's handsEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

Observation: Employee food and drink was stored above food and food contact surfaces. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. CDI: Employee food and drink was thrown away.

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 —Other

Official wording

Food separated & protected

Inspector’s notes

Observation: Raw chicken was stored beside ready to eat tomatoes. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P CDI: Tomatoes were moved and stored with other ready to eat foods away from raw chicken.

In plain English

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

More about other finding

notedCode —Equipment and utensils

Official wording

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

Inspector’s notes

Observation: Dishes were stacked before they were airdried. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. CDI: Dishes were separated.

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, Apr 15, 2025 · Original Source

1 - Inspection

Feb 28, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 2-301.14 (F)Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 (F); Food employee handling raw chicken tenders with gloved hands observed changing gloves but did not wash hands before handling cooked chicken. Wash hands during food preparation; as often as necessary to remove soil and contamination; and to prevent cross contamination when changing tasks. CDI- education given and employee hands were washed.

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

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; A few flies observed in the kitchen area. Keep the premises free of insects; rodents; and other pests. Consider an air screen at the drive thru doorway.

In plain English

More about signs of rodents or insects

notedCode 4-601.11(C )Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ); Shelving above the chicken breading station and in the clean dish are soiled and in need of cleaning. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or 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, Feb 28, 2025 · Original Source

1 - Inspection

Feb 14, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 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; PIC during the inspection is not a CFPM. 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. Train more employees to be CFPMs.

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

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Small amount of pink build up found on the inside of the ice machine. Equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. 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

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; Items in the prep line cold holding unit found maintaining above 41F (see temperature chart). TCS items shall be maintained 41F or below. CDI: Items were moved to the other cooler on the prep line that was maintaining food 41F or below. Have cooler looked at prior to stocking and using again.