Restaurant · Wake County, NC

Arby's #6336

1300 E 5th Ave

Last inspected Sep 25, 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 Arby's #6336 last inspected?: The most recent inspection on record was on Sep 25, 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, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 3 inspections on record, from Jun 4, 2025 to Sep 25, 2026.
Has Arby's #6336 ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Jun 4, 2025.

The Full Inspection History

3 inspections

1 - Inspection

Sep 25, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

5 recorded violations

notedCode —Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11 Separation - Storage (P) Two bottles of bathroom cleaner was stored above fry cartons and cooking oil. All toxic materials must be stored in a manner to prevent contamination. CDI... The bathroom cleaner was moved and placed with the other chemicals.

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

criticalCode —Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) The drink nozzles in the lobby and the drive thru had build-up. Clean the drink nozzles at a frequency necessary to eliminate the build-up of debris. CDI... The drink nozzles were cleaned during the 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 4-501.14 Warewashing EquipmentCleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.14 Warewashing Equipment; Cleaning Frequency (C) The sanitizer compartment of the three compartment sink needed to be cleaned. Clean the sink at a frequency necessary to eliminate the build-up debris in the sink. Clean the sink at a frequency necessary to avoid recontamination of the clean dishes.

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) EquipmentCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the shelves in the walk-in cooler. Clean the storage shelves. Clean around the cooking equipment to remove the build-up of debris. Clean physical facilities at a frequency necessary to remove 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

minorCode 6-501.11 PHYSICAL FACILITIES shall be maintained in good repair. The floor in the walk-in cooler is in need of repair. A weak spot is present on the floor in the walk-in cooler. All physical facilities must be maintained in good repair. 6-501.13 Cleaning FloorsCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11 PHYSICAL FACILITIES shall be maintained in good repair. The floor in the walk-in cooler is in need of repair. A weak spot is present on the floor in the walk-in cooler. All physical facilities must be maintained in good repair. 6-501.13 Cleaning Floors; Dustless Methods (C) Clean the floor and walls near the sinks and food prep areas. Clean physical facilities at a frequency necessary to remove 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

Official record from Wake County Environmental Services, Sep 25, 2026 · Original Source

1 - Inspection

Mar 10, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

3 recorded violations

notedCode —Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11(A) There were a few dishes that were stored as clean but were greasy to the touch. This is a repeat item but was not severe enough to take full credit. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. CDI... The dishes were placed at the three compartment sink to be washed again. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) The drink nozzles in the drive-thru and in the lobby needed to be cleaned. Th nozzles had build-up. Clean the nozzles at a frequency to eliminate the 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

minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the shelves in the Walk-in Cooler to remove the debris. Clean the door handles on the cold hold units. Equipment must be cleaned at a frequency necessary to eliminate the build-up of 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

minorCode 6-501.12 Clean the ceiling covers to remove the dust on the fixtures in the kitchen. FloorsCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Clean the ceiling covers to remove the dust on the fixtures in the kitchen. 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. This is a repeat item but not severe enough to take full credit. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) In the walk-in cooler there is a soft spot. The spot should be repaired to prevent further damage.

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 10, 2026 · Original Source

1 - Inspection

Jun 4, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

4 recorded violations

notedCode 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. A large amount of food was stuck inside pan. CDI - Pan was sent back to the utensil sink to be washedCleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. A large amount of food was stuck inside pan. CDI - Pan was sent back to the utensil sink to be washed; rinsed and sanitized again.

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 3-307.11 Miscellaneous Sources of Contamination (C). A bag of sugar was stored open on a shelf. Dry foods shall be placed in labeledContamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-307.11 Miscellaneous Sources of Contamination (C). A bag of sugar was stored open on a shelf. Dry foods shall be placed in labeled; covered containers after opening. CDI - Sugar was discarded by manager during the inspection.

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

notedCode —Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11 Maintain equipment in good repair. The ice machine is leaking and creating a slip hazard on the floor. Repair ice machine or replace if needed.

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 6-501.12 FloorsCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Floors; walls; ceilings shall be clean. There is dust on the ceiling around vents and lighting in the kitchen area. 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, Jun 4, 2025 · Original Source