ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Calyx Living Of Fuquay Dining last inspected?
The most recent inspection on record was on Oct 23, 2026. The result listed by Wake County Environmental Services was “Score 98.5” (official score 98.5).
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
8 inspections on record, from Feb 8, 2024 to Oct 23, 2026.
Has Calyx Living Of Fuquay Dining ever been closed by the health department?
No closure appears in the 8 inspection records we hold for this business. The earliest is dated Feb 8, 2024.
4-601.11(A); Priority Foundation; Several clean dishes stored on prep table shelf with stickers and sticker residue left on the containers. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Items moved to dish area 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.
minorCode 4-602.11 Equipment Food-Contact Surfaces and Utensils - FrequencyCleaning and sanitizing
Official Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency; Core; Ice machine in memory care serving kitchen soiled with pink residue buildup along inside of bin. Ice shield on main kitchen ice machine has minimal pink residue buildup. Enclosed components of equipment such as ice bins; beverage dispensing nozzles and ice machines shall be cleaned at a frequency necessary to prevent buildup of soils and residues. Clean these ice machines more frequently.
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.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.12 Cleaning; Frequency and Restrictions (C); Core; Drain under three compartment sink soiled with food debris and residue buildup. Standing water along the floor in the dish room. Physical facilities; floors walls and ceilings; shall be cleaned as often as necessary to keep clean. Recommend deep cleaning the drain in this area and the floors. All other drains and floors throughout the facility are clean. No points deducted today.
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.
4-501.114; Priority; Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness; Dish machine chlorine sanitizer tested at 10-20ppm. Mechanical Warewashing chemical solutions shall be sanitizing at correct concentration according to manufactures use instructions. Chlorine solutions shall be 50-200ppm. Solution bucket changed and primed and machine now sanitizing at 50ppm. Use test strips frequently to verify machine is sanitizing properly.
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.
4-501.12; Red cutting board with deep cuts and heavily scratched corners. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. All other cutting boards not as damaged as red board; manager removed red cutting board from dish area to office during inspection. No points deducted. Make sure to resurfaces or replace 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.
4-903.11 (A); (B); and (D);Core; Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing; Several plates in bistro kitchen stacked on shelf with water nested in-between the plates. Cleaned equipment shall be stored in a manner to allow air drying. Plates removed and taken to dish area during inspection.
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.
4-601.11 (B) and (C) Soil/grease build up on some shelving in kitchen. Non-food contact services shall be clean to sight and touch.
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.
4-903.11(A); (B) and (D); Core; Utensils stored in 2 drawers that have food debris. Utensils shall be stored in a clean; dry location where they are not exposed to contamination.
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.