Restaurant · Wake County, NC

Zaxby's

Name: Zaxby's
Address: 7400 Louisburg Rd, Wake County, NC

7400 Louisburg Rd

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

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Score 97.5

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

The full inspection history

6 inspections

1 - Inspection

Aug 27, 2026

Score 97.5

Official score: 97.5 · 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 - (REPEAT) Some boiled eggs and portioned grated cheese were above 41F (see temperature chart). Unless actively preparing or properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product. CDI by properly refrigerating foods. NOTE: Do not overfill food containers in refrigerated make line top to ensure foods stay at 41F or less.

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 2-303.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11; Core - One food worker was wearing a bracelet on wrist. Except for a plain ring; while working with food; food employees shall not wear jewerly on hands and arms. Instruct employee to remove bracelet before working with food. 2-402.11; Core - (REPEAT) A few workers had uncovered beards/facial hair. Head coverings/restraints; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils shall be worn. Instruct workers to cover/restrain hair as stated above.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core - Quaternary ammonium (QA) sanitizer in one wiping cloth bucket was less than 150 ppm (required minimum for type of sanitizer used). In-use moist/soiled wiping cloths shall be kept in approved clean sanitizer between uses. CDI by providing sanitizer at proper 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

notedCode 4-903.11 (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11 (C); Core - (REPEAT) Several stacks of disposable beverage cups were uncovered/unprotected. Single service disposable food/beverage items shall be protected from contamination. Keep cups down inside dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.

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 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 - (REPEAT) Observed soiled refrigerator vent openings/exteriors; fryer exteriors and wheels/castors; table legs; condiment container interiors; shelving where clean utensils are stored; some solid metal shelves. Equipment and utensil nonfood contact surfaces shall be kept clean. Increase cleaning frequency of equipment/surfaces above.

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 5-501.17Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17; Core - One bathroom that can be used by females had no covered trash can. Bathrooms used by females shall have a covered waste receptacle for sanitary disposal. Provide required trash can in bathroom.

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 27, 2026 · Original Source

1 - Inspection

Feb 4, 2026

Score 97

Official score: 97 · Understand this area’s scale

7 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 - (REPEAT) Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product or time as a public health control (TPHC) can be used...CDI by properly refrigerating or voluntarily discarding foods. NOTE: Do not overfill food containers in refrigerated make line top to ensure foods stay at 41F or less.

In plain English

More about food kept at an unsafe temperature

notedCode 4-204.112 (B)Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-204.112 (B); Core - (REPEAT) Refrigerator to right of cook line with drawers did not have a visible thermometer...Mechanical refrigeration shall have a thermometer located in warmest part of unit or exterior temperature display...Provide required thermometer in refrigerator that is accurate to plus or minus 3 degrees F. Air temperature shall be 41F or less.

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 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core - A few workers had long unrestrained pony tails and a few food workers had uncovered beards/facial hair...Head coverings/restraints; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils shall be worn...Instruct workers to cover/restrain hair as stated above.

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 4-903.11 (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11 (C); Core - Some stacks of disposable beverage cups were sticking far out of dispensers at check out area. Top rims of cups were not covered/protected. Clear top lids for disposable food container were stored with food contact sides up...Single service disposable food/beverage items shall be kept in the original protective package or stored using other means that protect the items until used...Keep cups down inside dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks. Cover or invert container lids with food contact sides down.

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 4-205.10Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-205.10; Core - When ice bin lid is open below soda dispensing station by check out area; soda can still be dispensed from above...Food service equipment shall operate according to manufacturer's specifications...Reactivate device on ice bin lid so that when lid is open; soda cannot be dispensed from above. 4-501.11; Core - (REPEAT) Some wire rack ends in 4dr see-thru refrigerator were peeling and worn...Food service equipment shall be kept in good repair...Replace damaged racks with similar approved equipment. 4-502.11 (A) and (C); Core - A few containers and lids were cracked...Food service utensils shall be kept in good repair...Discard damaged 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

notedCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core - (REPEAT) Interiors of sanitizing sink and middle rinse sink of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink compartments.

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 - (REPEAT) Observed soiled refrigerator vent openings and door frames; refrigerator exteriors; table legs; interior bottom of reach-in freezer; doors and bottoms of metal cabinets below dining area beverage counter...Equipment and utensil nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above.

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 4, 2026 · Original Source

1 - Inspection

Jun 30, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

10 recorded violations

notedCode 3-501.16 (A) (1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1); Priority - One chicken fillet in hot holding area was as low as 123F...After properly cooking or reheating; hot TCS* foods shall be maintained at 135F or above or time as a public health control can be used...CDI by voluntarily discarding fillet.

In plain English

More about food kept at an unsafe temperature

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 - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less or time as a public health control can be used...CDI by properly refrigerating foods. NOTE: Do not overfill food containers in refrigerated make line top to ensure foods stay at 41F or less.

In plain English

More about food kept at an unsafe temperature

notedCode 4-204.112 (B)Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-204.112 (B); Core - Small refrigerator with bottles of milk did not have a thermometer...Mechanical refrigeration shall have a thermometer located in warmest part of unit or exterior temperature display...CDI by providing thermometer in unit. Air temperature shall be 41F or less.

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 2-303.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11; Core - Observed at least one food worker with several hard to clean rings on fingers...Except for a plain ring; while working with food; food workers shall not wear jewelry on hands and arms (including watches; bracelets; etc.)...Instruct food workers to remove jewelry except for a plain ring. 2-402.11; Core - A few workers had long unrestrained pony tails and a few food workers had uncovered beards/facial hair...Head coverings/restraints; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils shall be worn...Instruct workers to cover/restrain hair as stated above.

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 4-901.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11(A); Core - Several clean food containers were stacked while wet...Clean equipment and utensils shall be stored in self-draining position when wet...Separate and invert containers so they completely 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

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 - Some chicken storage racks in walk-in freezer were bent down and damaged; preventing foods from being kept 6 inches above floor...Food service equipment shall be kept in good repair...Replace damaged racks with similar approved equipment that can withstand very heavy loads.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core - Interiors of sanitizing sink and middle rinse sink of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink compartments.

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 soiled refrigerator vent openings and door frames; push cart; solid metal shelves; interior bottom of reach-in freezer (ice build-up); sauce/condiment storage containers; bottoms of metal cabinets below dining area beverage counter...Equipment and utensil nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above.

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 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111; Core - One dumpster had active leak; with liquid accumulating under/beside dumpster...Trash/recycling receptacles shall be kept in good repair...Contact solid waste company to replace leaking dumpster. 5-501.115; Core - Fresh leachate accumulated on ground by dumpster was attracting flies...Trash/recycling enclosures shall be kept clean...Maintain dumpster enclosure surfaces clean to prevent attraction of flies and other pests.

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

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - Walk-in cooler had leaking evaporator (water had dripped onto food box below)...Physical facilities shall be kept in good repair...Repair evaporator leak. Until leak is repaired; place pan under dripping condensation. 6-501.12; Core - (REPEAT) Floor drain and lines under dining room beverage counter were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.

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, Jun 30, 2025 · Original Source

1 - Inspection

Dec 20, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12;Core; Observed some cleaning needed on floor in walk-in freezer. Physical facilities shall be maintained clean. Increase cleaning of floor.

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, Dec 20, 2024 · Original Source

1 - Inspection

Jul 1, 2024

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Observed quaternary ammonium sanitizer concentration at three compartment sink with concentration of 0ppm. QA sanitizer was not pulling through dispenser even after switching sanitizer bottle. Quaternary ammonium sanitizer concentration shall be 200-400ppm. CDI-Manager contacted repairmen during inspection to come out tomorrow and sanitizer was manually mixed to appropriate 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

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Observed chicken wings on make line with temperature 110-112F. TCS(Time/Temperature Control for Safety) foods shall be maintained at 135F or above. CDI-Chicken wings were discarded.

In plain English

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; Observed wet wiping cloths in quaternary ammonium (QA) sanitizer with concentration below 200ppm. Observed wiping cloths in quaternary ammonium sanitizer of less than 200 ppm. Wet/damp wiping cloths must be kept in approved; clean QA sanitizer at 200-400 ppm concentration in between uses. CDI-Sanitizer was remade during 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

minorCode 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Observed employee purses stored next to restaurants' single service and single use articles on dry storage shelf next to office area. Locker or other suitable facilities shall be located in a designated room or area where contamination of food; equipment; utensils; single service and single use articles can not occur. CDI-Items were relocated during inspection.

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, Jul 1, 2024 · Original Source

1 - Inspection

Feb 26, 2024

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

criticalCode 2-201.11 (A)Permits, training, and postings

Official wording

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

Inspector’s notes

2-201.11 (A); (B); (C); and (E); Priority; New establishment did not have employee health policy form. The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. CDI-Employee health policy posters provided and form emailed to manager at the end of inspection.

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 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Observed employee wipe prep area with wiping cloth from sanitizer bucket then touched a plate and food on make line to make customer order. Proper hand washing must be done after engaging in other activities that contaminate the hands. CDI-by educating manager and employee instructed to wash 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.