Restaurant · Wake County, NC

Bojangles #37

1000 Claren Cir

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

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Score 94

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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 Bojangles #37 last inspected?: The most recent inspection on record was on Oct 27, 2026. The result listed by Wake County Environmental Services was “Score 94” (official score 94).
Were any violations recorded at the last inspection?: Yes: 6 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 7 inspections on record, from Oct 24, 2023 to Oct 27, 2026.
Has Bojangles #37 ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Oct 24, 2023.

The Full Inspection History

7 inspections

1 - Inspection

Oct 27, 2026

Score 94

Official score: 94 · Understand This Area’s Scale

6 recorded violations

notedCode 4-601.11 (A) EquipmentCleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) A few metal containers; stored as clean; had accumulations of food debris on the interiors. Equipment food-contact surfaces shall be clean to sight and touch. CDI: Items sent to 3-compartment sink for further cleaning.

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 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Beans and rice in front steam table were maintained below 135F. These items have an area for labeling the time they are placed into the steam table but PIC stated that this indicates the time for quality standards and that these items are maintained using temperatures control. Temperature controlled for safety foods shall be maintained at 135F or above when held hot. CDI: Beans were sent to be reheated to 165F and rice was voluntarily discarded by PIC.

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

notedCode 3-501.19 Time as a Public Health Control (Pf) Multiple TCS foods (including lettuceOther

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19 Time as a Public Health Control (Pf) Multiple TCS foods (including lettuce; tomatoes; and sausage) were not labeled with the times of temperature removal at start of inspection. If time without temperature control is used as the public health control for up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI: Labels were added by PIC during inspection.

In Plain English

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

More about other finding

notedCode —Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11 Separation - Storage (P) Bucket of sanitizer was stored above single-use tissue paper on wire rack. Poisonous or toxic materials shall be stored so they can not contaminate exposed food or equipment. CDI: Sanitizer was relocated to bottom shelving.

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

notedCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Water from behind walk-in cooler blower was leaking onto lids of tea. Food shall be protected from contamination by storing food in a cleanContamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C) Water from behind walk-in cooler blower was leaking onto lids of tea. Food shall be protected from contamination by storing food in a clean; dry location where it is not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. Store items away from leaking water.

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 4-501.11 Maintain equipment in good repair. Area under drive-thru soda machine was leaking. Water was leaking in walk-in cooler onto containers of prepared tea. Repair leaks. 4-202.11 Food-Contact Surfaces - Cleanability (Pf) Metal and plastic pans were heavily dentedCleaning 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. Area under drive-thru soda machine was leaking. Water was leaking in walk-in cooler onto containers of prepared tea. Repair leaks. 4-202.11 Food-Contact Surfaces - Cleanability (Pf) Metal and plastic pans were heavily dented; cracked; or warped and no longer easily cleanable. Multi-use food-contact surfaces shall be smooth; free of breaks and seams; free of sharp angles; and accessible for cleaning by being disassembled without tools or with simple tools or without being disassembled. CDI: Items removed by PIC.

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 27, 2026 · Original Source

1 - Inspection

Jun 4, 2026

Score 95.5

Official score: 95.5 · Understand This Area’s Scale

4 recorded violations

notedCode 2-401.11 (A) Except when drinking from a closed beverage containerEmployee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

2-401.11 (A) Except when drinking from a closed beverage container; employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. Employee drink was stored on make-line prep table. CDI: Drink relocated.

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 3-501.19 Time as a Public Health Control (Pf) Multiple TCS foods (including lettuceOther

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19 Time as a Public Health Control (Pf) Multiple TCS foods (including lettuce; tomatoes; chicken; and sausage) were not labeled with the times of temperature removal at start of inspection. If time without temperature control is used as the public health control for up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI: Labels were added by PIC during inspection. Repeat violation.

In Plain English

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

More about other finding

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. Reach-in freezer evaporator is leaking. Repair freezer.

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 6-501.12 CleaningCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Cleaning; Frequency and Restrictions (C) Flooring throughout kitchen and under cook-line units were soiled with accumulations of food debris and grease. Wall near drive-thru window had accumulations of grease and other food debris. Cardboard boxes on wire racks were accumulating large amounts of grease. Physical facilities shall be cleaned as frequently as necessary to keep them clean. Clean floors and walls. Remove cardboard boxes. Repeat violation.

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, 2026 · Original Source

1 - Inspection

Oct 23, 2025

Score 97

Official score: 97 · Understand This Area’s Scale

5 recorded violations

notedCode 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch (Pf) PIC stated that the can opener had not been used todayCleaning 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 (Pf) PIC stated that the can opener had not been used today; but was stored with accumulations of thick black residues along blade. CDI: Can opener was removed and cleaned 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

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Raw chicken stored on ice was maintained above 41F. Container of buttermilk was maintained above 41F on prep table. Temperature controlled for safety food shall be maintained at 41F or less. CDI: Ice was replaced below chicken container. Buttermilk was voluntarily discarded by PIC. Avoid storing multiple containers of buttermilk outside of temperature when not in use. Zero-points deducted.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.19 Time as a Public Health Control (Pf) Containers of tomatoes (51F)Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19 Time as a Public Health Control (Pf) Containers of tomatoes (51F); lettuce (49F); and chicken (123-140F) were not labeled with times of preparation. If time without temperature control is used as the public health control for up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI: Labels were added by PIC during inspection.

In Plain English

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

More about other finding

notedCode 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) Can opener insert was soiled with accumulations of food debris. Interior and gaskets of prep coolers and freezers were soiled with food debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean can opener insert more often. Repeat.

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 6-501.11 Repairing - PremisesCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Wall in rear kitchen near ice machine was damaged and had a hole. Physical facilities shall be maintained in a state of good repair. Repair items noted. Repeat. 6-501.12 Cleaning; Frequency and Restrictions (C) Flooring throughout kitchen and under cook-line units were soiled with accumulations of food debris and grease. Physical facilities shall be cleaned as frequently as necessary to keep them clean. Clean floors.

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 23, 2025 · Original Source

1 - Inspection

Jun 11, 2025

Score 99

Official score: 99 · Understand This Area’s Scale

4 recorded violations

notedCode 4-903.11 (A) and (C) EquipmentEquipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) To-go containers were not inverted during storage. Single-service and single-use articles shall be stored in a manner that prevents contamination until use. Store containers inverted until use. Repeat violation.

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) 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) Can opener insert was soiled with accumulations of food debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean can opener insert more often.

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 Maintain a plumbing system in good repair. Rear handwashing sink was leaking. Plumbing systems shall be maintained in a state of good repair. PIC stated that work order has already been placed for this handwashing sink. Zero points deducted.

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 6-501.11 Repairing - PremisesCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Wall in rear kitchen near ice machine was damaged and had a hole. Metal sheet panel on between walk-in coolers was loose and coming away from wall. Physical facilities shall be maintained in a state of good repair. Repair items noted. Zero points deducted.

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 11, 2025 · Original Source

1 - Inspection

Dec 31, 2024

Score 97

Official score: 97 · Understand This Area’s Scale

2 recorded violations

notedCode 3-501.19 Time as a Public Health Control (Pf) Containers of chickenOther

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19 Time as a Public Health Control (Pf) Containers of chicken; sausage; tomatoes; and lettuce were not labeled with times of preparation. If time without temperature control is used as the public health control for up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI: Chicken; sausage; tomatoes; and lettuce were voluntarily discarded by person in charge. Repeat.

In Plain English

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

More about other finding

notedCode 4-903.11 (A) and (C) EquipmentEquipment and utensils

Official Wording

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

Inspector’s Notes

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, Dec 31, 2024 · Original Source

1 - Inspection

Jun 21, 2024

Score 97

Official score: 97 · Understand This Area’s Scale

3 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114; Priority; Sanitizing solution in 3-compartment sink had a concentration of 0 PPM chlorine. Chlorine sanitizing solution shall have a concentration of 50-200 PPM. CDI: Sanitizing solution was dumped and remade.

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

majorCode 3-501.19Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19; Priority Foundation; Metal tray of cooked chicken was not labeled with the time of preparation. If time without temperature control is used as the public health control for up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI: Chicken was voluntarily discarded by person in charge. Repeat; Half points deducted due to improvements in applications of TPHC.

In Plain English

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

More about other finding

minorCode 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core; Tiles near the fry station were cracked; split; and broken. Physical facilities shall be maintained in good repair. Repair tiles.

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 21, 2024 · Original Source

1 - Inspection

Oct 24, 2023

Score 93.5

Official score: 93.5 · Understand This Area’s Scale

7 recorded violations

majorCode 2-103.11 (A) - (P)Permits, training, and postings

Official Wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s Notes

2-103.11 (A) - (P); Priority Foundation; Did not observe food employees using available food thermometer to check the final cook temperature of fried chicken; the person in charge did not encourage the use of this practice after observing the food employee not using the thermometer. The person in charge shall ensure that: Employees are properly cooking TCS (time/temp control for safety) food; being particularly careful in cooking those foods known to cause severe foodborne illness and death; through daily oversight of the employees' routine monitoring of the cooking temperatures using appropriate temperature measuring devices properly scaled and calibrated. CDI - Spoke to PIC about proper practices of testing final cook temps; encouraged better training of food employees.

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

majorCode 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation; Observed an employee rinsing a wiping cloth in a handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - Spoke with PIC to have employee behavior corrected.

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 cooking time & temperatures

Inspector’s Notes

3-401.11; Priority; Several pieces of fried bone-in chicken reached a maximum final cook temperature of 154F. Raw poultry; stuffed fish; stuffed meat; stuffed poultry shall be cooked to heat all parts of the food to 165F or above for 15 seconds. CDI - Chicken was fried again to ensure that all pieces of chicken reached a minimum final cook temperature of 165F.

In Plain English

More about food kept at an unsafe temperature

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

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1); Priority; The mac and cheese in the hot-hold case as well as the chicken tenders in the expo hot-holding unit had several portions that were not holding proper hot-holding temperatures; these items were not indicated to be under TPHC with current procedures. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above; except when time is used as the public health control. CDI - PIC voluntarily discarded out-of-temperature foods. Ensure employees understand which foods are under time control and which ones are under temperature control.

In Plain English

More about food kept at an unsafe temperature

majorCode 3-501.19Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19; Priority Foundation; TCS foods indicated to be under time control; the sliced cheese; sliced tomatoes; and cut lettuce; did not have time labels. If time without temperature control is used as the public health control for up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI - Correct time labels were added to these foods.

In Plain English

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

More about other finding

criticalCode 7-201.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11; Priority; Observed a bucket of sanitizing liquid stored beside and above packages of to-go lids and to-go cups. Poisonous/toxic materials shall be stores so they cannot contaminate food; equipment; utensils; linens; and single-use and single-service articles by: Separating the poisonous/toxic materials by spacing or partitioning; and locating the poisonous/toxic materials in an area not above the mentioned items. CDI - Relocated sanitizer bucket to a different location.

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 5-501.111Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.111; Core; A lid of one of the brown dumpsters had been ripped off and was missing. Storage areas; enclosures; and receptacles for refuse/returnables/recyclables shall be maintained in good repair. Repair broken dumpster lid.

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 24, 2023 · Original Source