Restaurant · Wake County, NC

Aloft Rdu Refuel

10020 Sellona St

Last inspected Oct 2, 2026 · View Map ↗ · Compare ↗

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Score 98

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Aloft Rdu Refuel last inspected?: The most recent inspection on record was on Oct 2, 2026. The result listed by Wake County Environmental Services was “Score 98” (official score 98).
Were any violations recorded at the last inspection?: Yes: 5 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 6 inspections on record, from Oct 31, 2023 to Oct 2, 2026.
Has Aloft Rdu Refuel ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Oct 31, 2023.

The Full Inspection History

6 inspections

1 - Inspection

Oct 2, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

5 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; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F in the walk-in cooler. Walk-in cooler maintaining 41 F ambient. TCS foods shall maintain 41 F or below. Refer to temperature chart. CDI - Sausage voluntarily discarded. Walk-in cooler adjusted to a colder setting (EHS recommended setting between 35-38 F).

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 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 tall reach-in freezer (across from the back prep handwashing sink) gasket is hanging off of the bottom of the freezer. Equipment shall be in good repair. Replace freezer gasket.

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 4-302.13(B)Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-302.13(B); Priority Foundation; Establishment does not have a method for verifying the final rinse temperature of the dish machine. A method for assuring the final rinse temperature is reached as displayed on the machine is required to be maintained on site. CDI - High-temp. stickers ordered.

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 6-501.114Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.114; Core; The prep cooler is non-functional. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. If unable to repair coolers remove from facility. EHS recommends replacing/repairing the prep cooler for kitchen functionality.

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 6-305.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-305.11; Core; Personal belongings such as purses; keys and a phone stored on food prep surfaces (in the back prep area). Suitable facilities shall be provided for the orderly storage of employees' possessions. The food prep table is not an approved area. Items re-located by PIC.

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, Oct 2, 2026 · Original Source

1 - Inspection

Jan 15, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

4 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; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F in the walk-in cooler. Walk-in cooler maintaining 45 F ambient. TCS foods shall maintain 41 F or below. Refer to temperature chart. CDI - Walk-in cooler adjusted. 41 F or below ambient reached.

In Plain English

More about food kept at an unsafe temperature

notedCode 4-904.11Equipment and utensils

Official Wording

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

Inspector’s Notes

4-904.11; Core; Utensils in the self-service area stored with the food-contact surface exposed. Store with the handles up (food contact surface facing down) to prevent contamination of lip-contact surfaces.

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; The microwave interior (in the kitchen) soiled with food and debris. The bottom interior of tall reach-in freezers soiled with food and debris. 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 6-501.114Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.114; Core; The prep cooler and the lowboy cooler are non-functional. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. If unable to repair coolers remove from facility. EHS recommends replacing coolers for kitchen functionality.

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, Jan 15, 2026 · Original Source

1 - Inspection

Oct 6, 2025

Score 97

Official score: 97 · Understand This Area’s Scale

6 recorded violations

notedCode 6-301.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.12; Priority Foundation; No paper towels available at the handwashing sink in the back prep area. All handwashing sinks shall be provided with a hand drying device. CDI - Towels to be provided. 6-301.11; Priority Foundation; No soap available at the handwashing sink in the back prep area. All handwashing sinks shall be provided with hand soap. CDI - Soap to be 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.

Official Wording

Proper disposition of returned; previously served; reconditioned & unsafe food

Inspector’s Notes

3-701.11; Priority; Green; fuzzy growth present on cheese stored in the lowboy cooler. Food that is unsafe; adulterated; or not honestly presented shall be discarded. CDI - Cheese 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 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; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F in the walk-in cooler. Walk-in cooler maintaining 40 F ambient. TCS foods shall maintain 41 F or below. Refer to temperature chart. CDI - Foods arranged in single layers (not stacked on top of one another) and placed closer to the cooler fan to facilitate rapid cooling.

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 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 4-302.13(B)Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

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 6-501.114Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

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, Oct 6, 2025 · Original Source

1 - Inspection

Feb 27, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

notedCode 6-301.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.12; Priority foundation; The kitchen handwashing sink did not have paper towels available due to paper towel dispenser not functioning. Each handwashing sink/group of adjacent handwashing sinks shall be provided with: Individual; disposable towels; A heated-air hand drying device; or other approved hand-drying system. CID - New paper towels were placed at the handwashing sink.

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

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2); Priority; All of the TCS foods stored in the prep cooler were holding above 41F; see temperature table. TCS (time/temperature control for safety) food in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature foods. REHS recommends adjusting air temperature of this prep cooler to be colder to compensation for high activity times.

In Plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Feb 27, 2025 · Original Source

1 - Inspection

Jun 28, 2024

Score 98

Official score: 98 · Understand This Area’s Scale

2 recorded violations

criticalCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Observed containers of precooked pulled pork and sliced deli turkey without date marking and a container of spinach pie filling marked with a prep date of 6/07/2024. A TCS; ready-to-eat food shall be discarded if it: exceeds the time and temperature combination specified in the NC Food Code; 7 days from the date of opening the package/container or the date of preparation; or is in a container or package that does not bear a date or day. CDI - PIC voluntarily discarded foods.

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 problems

majorCode 4-302.13Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-302.13; Priority Foundation; The high-temp dish machine tester could not be found during the inspection. In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Test strips were located after the inspection was completed.

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 28, 2024 · Original Source

1 - Inspection

Oct 31, 2023

Score 97

Official score: 97 · Understand This Area’s Scale

4 recorded violations

criticalCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; A box of raw shell eggs was stored over a box of produce in the walk-in cooler. Food shall be protected from cross contamination by separating raw animal food during storage; preparation; holding; and display from raw ready-to-eat food such as fruits and vegetables; and cooked ready-to-eat food. CDI - Foods were rearranged in the walk-in cooler.

In Plain English

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

More about other finding

criticalCode 3-306.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-306.11; Priority; Observed baskets of apples at the front breakfast area without protection. Except for raw fruits and vegetables that are intended for hulling/peeling by the consumer before consumption; food on display shall be protected from contamination by the use of packaging; counter; service line; or salad bar food guards; display cases; or other effective means. CDI - Apples were removed to be wrapped in plastic for protection.

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

minorCode 4-501.12Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.12; Core; The cutting board at the prep cooler is heavily scratched. Surfaces such as cutting blocks/boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. Either replace or resurface this cutting board.

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 4-601.11(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 food debris and residue buildup inside the lower section of the prep cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean interior of this cooler.

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, Oct 31, 2023 · Original Source