Restaurant · Wake County, NC

Dairy Queen #40925

1408 N Main St

Last inspected Sep 30, 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 Dairy Queen #40925 last inspected?: The most recent inspection on record was on Sep 30, 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?: 4 inspections on record, from Dec 8, 2023 to Sep 30, 2026.
Has Dairy Queen #40925 ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Dec 8, 2023.

The Full Inspection History

4 inspections

1 - Inspection

Sep 30, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

2 recorded violations

notedCode —Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11(A) Several containers and metal round containers with stickers and sticker residue left on the sides. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Items moved to three compartment sink 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

minorCode 4-601.11Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11; Floor of walk-in cooler and freezer soiled with food debris. Side of ice cream cone holder in front area and coolers in this area have minor food debris buildup. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these areas 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.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Sep 30, 2026 · Original Source

1 - Inspection

Sep 30, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

1 recorded violation

notedCode 4-501.114Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114;Priority; Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness; Dish machine chlorine sanitizer measured at 0-10ppm. Mechanical Warewashing equipment shall have chemical sanitizer at correct concentration according to manufactures use instructions. Chlorine sanitizer shall be 50-200ppm. Solution bottle changed and machine primed and no solution being pulled from tube. ECOLAB called previously to repair door on machine (door not locking during cycle) EC recommended to call to visit sooner; to recalibrate sanitizer solution. Facility has proper concentration of quaternary solution in three compartment sink; and will wash items and utensils in three compartment sink. Or wash in dish machine and sanitize in three compartment sink.

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 30, 2025 · Original Source

1 - Inspection

Nov 4, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

1 recorded violation

notedCode —Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 Hot dogs in reach in cooler are 45F. Maintain TCS foods in cold holding at 41F or less. P Adjusted thermostat.

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

Official record from Wake County Environmental Services, Nov 4, 2024 · Original Source

1 - Inspection