Restaurant · Wake County, NC

Zaxby's #60701

Name: Zaxby's #60701
Address: 20 Eagle Wing Way, Wake County, NC

20 Eagle Wing Way

Last inspected Feb 23, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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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

Feb 23, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode 5-202.12 The handwashing sink in the Mens bathroom is only reaching up to 77 F. In the Women's bathroomHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12 The handwashing sink in the Mens bathroom is only reaching up to 77 F. In the Women's bathroom; noted hot water only reaching up to 91 F. Provide at least 100F water at handsinks.

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.

More about handwashing 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; Observed some residue build up along prep cooler doors frames and handles. Noted some condensation build-up along the interior surface the prep cooler on (underneath make line on the far left hand side). Also noted some residue/ crude build up along the interior surface of the UHT holding cabinets (above make line). 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

notedCode —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15- Noted one of the commodes no longer working in the Men's bathroom. Maintain a plumbing system in good repair.

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 6-501.12- Detail cleaning needed floor spaces underneath the storage racks in the walk-in freezer unit. FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12- Detail cleaning needed floor spaces underneath the storage racks in the walk-in freezer unit. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.

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 23, 2026 · Original Source

1 - Inspection

Oct 2, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

notedCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Observed food employee touch his uniform and clothes; then proceed to handle cups and orders at the drive-thru window. CDI- EHS notified PIC who instructed employee to wash hands and change gloves. Wash hands after handling soiled equipment or utensils and before food preparation; handling clean equipment and utensils and unwrapped single-use/single-service articles. CDI- Education provided.

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.

More about handwashing problems

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 - Noted label missing from one the sanitizer spray bottles. Label working containers of toxic materials such as cleaners and sanitizers. CDI- Spray bottle relabeled during inspection.

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

minorCode 2-303.11 Prohibition - Jewelry (C)- Observed a few employees donning bracelets while handling food on the cook line and make line. Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 Prohibition - Jewelry (C)- Observed a few employees donning bracelets while handling food on the cook line and make line. Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. 2-402.11 Effectiveness - Hair Restraints (C)- Upon arrival; noted a few employees were not donning hair restraints. Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.

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 4-501.11 - The poultry prep cooler is no longer working. Facility has already placed a work order for unit and are currently awaiting repairs. Noted accumulation of condensation build-up inside the one of the prep coolers on the make line units. Also noted the bottom storage rackCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 - The poultry prep cooler is no longer working. Facility has already placed a work order for unit and are currently awaiting repairs. Noted accumulation of condensation build-up inside the one of the prep coolers on the make line units. Also noted the bottom storage rack; near the 3 compartment sink area is damaged (due to overloading from heavy soda boxes) Maintain equipment in good repair. Follow up on all work orders.

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; Observed some residue build up along interior of the prep coolers and hot hold cabinet. Also noted an accumulation of ice build-up along the interior bottom surface of the reach in freezer unit. NonFOOD-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

notedCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Leaking plumbing beneath the 3 compartment sink. Plumbing shall be maintained in good repair.

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

Official record from Wake County Environmental Services, Oct 2, 2025 · Original Source

1 - Inspection

May 29, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

3 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12 The handwashing sink in the Mens bathroom is only reaching up to 75 F. Provide at least 100F water at handsinks.

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.

More about handwashing problems

notedCode 4-501.11: The gasket on the tall prep cooler is torn. Noted the make line cold hold unit and poultry prep cooler is no longer working. According to person in charge a work order was placed for both. A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doorsCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11: The gasket on the tall prep cooler is torn. Noted the make line cold hold unit and poultry prep cooler is no longer working. According to person in charge a work order was placed for both. A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened. Follow-up on work order for noted equipment.

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 —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113 Covering Receptacles (C)- The top lids is torn off the outside recyclable dumpster unit. Ensure all dumpster lids are in good repair.

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, May 29, 2025 · Original Source

1 - Inspection

Feb 5, 2025

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12 The left hand sink in the women's restroom is 71F. Provide at least 100F water at handsinks.

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.

More about handwashing problems

Official record from Wake County Environmental Services, Feb 5, 2025 · Original Source

1 - Inspection

Sep 10, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 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; Chicken breast is 49F-55F in the thawing cabinet. Coleslaw is 47F in the make line. Keep all TCS food at or below 41F when held cold. The chicken and coleslaw was voluntarily 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

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Three wiping cloth buckets have less than 200ppm of quaternary ammonium. Quaternary ammonium sanitizer shall be 200-400ppm in wiping cloth buckets. The sanitizer was remixed to the correct concentration.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; The thawing cabinet is above 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Leaking plumbing beneath the 3 compartment sink. Plumbing shall be maintained in good repair.

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

Official record from Wake County Environmental Services, Sep 10, 2024 · Original Source

1 - Inspection

Mar 14, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

minorCode Observation: The gasket on the prep refrigerator is torn. 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The gasket on the prep refrigerator is torn. 4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

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 Observation: Cooked eggs observed not holding 41F or below. (Make line refrigerator is not currently working/holding temperature) If ice is used an exterior coolant ensure it is ziplocedFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Cooked eggs observed not holding 41F or below. (Make line refrigerator is not currently working/holding temperature) If ice is used an exterior coolant ensure it is ziploced; surrounding product to hold cold. 3-501.16 (A)(2) and (B); Priority; A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under ¶ (B) and in ¶ (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P CDI: Operator discarded product.

In plain English

More about food kept at an unsafe temperature

minorCode The drive through service window is not self closing to prevent entrance of flies into dining room. Observed flies in dining room during inspection.-202.15Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

The drive through service window is not self closing to prevent entrance of flies into dining room. Observed flies in dining room during inspection.-202.15; Core; (A) Except as specified in (B); (C); and (E) and under par. (D) of this section; outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings; (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors.

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

Official record from Wake County Environmental Services, Mar 14, 2024 · Original Source

1 - Inspection

Nov 20, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Noted a few yellow serving containers had dried-on sauce and were greasy to the touch while being stored as clean. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Noted lids were taken back to the dish pit for recleaning and sanitizing.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Noted wet wiping cloths were stored in soapy water containers. Ensure wet wiping cloths are kept submerged in sanitizer solution in between use.

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 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Noted a stack of large bus tubsserving containers stacked while still wet. Allow all dishes and utensils to completely air dry prior to storing.