Restaurant · Wake County, NC

Chick-Fil-A #3448

7107 O'Kelly Chapel Rd

Last inspected Oct 29, 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 Chick-Fil-A #3448 last inspected?: The most recent inspection on record was on Oct 29, 2026. The result listed by Wake County Environmental Services was “Score 98” (official score 98).
Were any violations recorded at the last inspection?: Yes: 2 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 Feb 19, 2024 to Oct 29, 2026.
Has Chick-Fil-A #3448 ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Feb 19, 2024.

The Full Inspection History

7 inspections

1 - Inspection

Oct 29, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

2 recorded violations

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) Dairy mix within the top of the milkshake machine was maintained above 41F (43F & 44F). Pasteurized egg cartons stored on ice were maintained above 41F (46F). Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Dairy mix and eggs were voluntarily discarded by PIC. Ensure that milkshake mixer is capable of maintaining temperatures at 41F or less prior to continued use.

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 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) Freezer had accumulations of food debris on interior bottom shelving. Prep cooler handles had accumulations of food residues. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Clean areas listed. Repeat; half-points deducted due to improvements in cleaning from previous 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

Official record from Wake County Environmental Services, Oct 29, 2026 · Original Source

1 - Inspection

Apr 6, 2026

Score 99

Official score: 99 · Understand This Area’s Scale

1 recorded violation

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) Chicken reach-in coolers had accumulations of debris below wire grate. Prep cooler gaskets throughout kitchen had accumulations of food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Clean areas listed.

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, Apr 6, 2026 · Original Source

1 - Inspection

Aug 28, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

3 recorded violations

notedCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Bulk container of pickles was stored in dry storage area without a lid or covering. 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) Bulk container of pickles was stored in dry storage area without a lid or covering. 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. Ensure food is stored with appropriate coverings or lids.

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 4-601.11 (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) Fries freezer had accumulations of debris below wire grate. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Clean areas listed. Repeat; half-points deducted due to improvements from previous 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 —Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-205.15 Maintain a plumbing system in good repair. Veggie wash sink was leaking from left faucet. Repair leak.

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

Official record from Wake County Environmental Services, Aug 28, 2025 · Original Source

1 - Inspection

Jun 12, 2025

Score 99

Official score: 99 · Understand This Area’s Scale

3 recorded violations

notedCode 3-501.15 Cooling Methods (Pf) MacaroniFood temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15 Cooling Methods (Pf) Macaroni; prepped at 6:30AM; was cooling with tight fitting lids. Cooked macaroni (ingredients combined at ambient temperature) had a temperature of 48F after 3.5 hours. Food being cooled shall be loosely covered or uncovered if protected from overhead contamination. CDI: Coverings were removed.

In Plain English

More about food kept at an unsafe temperature

notedCode 4-903.11 (A)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Metal containers were stacked together while wet. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.

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) Right-side breakfast prep cooler had accumulations of debris below wire grate. Exhaust vent on fry lines were soiled with accumulations of grease and food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Clean areas listed.

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 12, 2025 · Original Source

1 - Inspection

Feb 17, 2025

Score 100

Official score: 100 · Understand This Area’s Scale

0 recorded violations

No violations recorded in this inspection.

Official record from Wake County Environmental Services, Feb 17, 2025 · Original Source

1 - Inspection

Jul 31, 2024

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

2 recorded violations

minorCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; Lid for measuring grilled chicken in salad station was stored with bottom side in direct contact with the chicken. Utensils were stored within a soiled; used yoghurt container on the salad make line. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container; on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized; in running water; or in a container of water if the water is maintained at a temperature of at least 135F. Avoid storing lid in direct contact with food. Avoid storing utensils within used yoghurt containers.

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

minorCode 4-903.11(A)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(A); (B) and (D); Core; Metal and plastic containers were stacked together while wet. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.

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, Jul 31, 2024 · Original Source

1 - Inspection

Feb 19, 2024

Score 99

Official score: 99 · Understand This Area’s Scale

2 recorded violations

criticalCode 7-201.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11; Priority; Found a spray bottle of cleaner stored on top of bisquick mix bags. Poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; and single-service and single-use articles. CDI - PIC removed the cleaner.

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 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; In Drive-thru observed that one of the handles on reach-in cooler under the lemonade dispenser is missing a handle. Equipment shall be maintained in a state of good repair. Install a new handle.

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 19, 2024 · Original Source