Restaurant · Wake County, NC

Dunkin Donuts #337301

4415 Falls Of Neuse Rd

Last inspected Oct 20, 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 Dunkin Donuts #337301 last inspected?: The most recent inspection on record was on Oct 20, 2026. The result listed by Wake County Environmental Services was “Score 98” (official score 98).
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?: 5 inspections on record, from Dec 19, 2023 to Oct 20, 2026.
Has Dunkin Donuts #337301 ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Dec 19, 2023.

The Full Inspection History

5 inspections

1 - Inspection

Oct 20, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

6 recorded violations

notedCode —Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.12 Each handwash sink or group of adjacent handwashing sinks shall be provided with paper towels or an air drying device. Pf Observed no paper towel available at hand sink by coffee station. CDI: PIC had paper towels replaced.

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

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14 Wiping Cloths; Use Limitations (C); Wet wiping cloths were found half in half out of quat sanitizer less than 200ppm. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration. CDI: Wiping cloths were submerged in sanitizer solution.

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 —Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) Observed damage to the gasket in the milk mini cooler.

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 System Maintained in Good Repair A PLUMBING SYSTEM shall be: (B) Maintained in good repair. Observed a leak on the toilet in the Women's restroom. Workorder has been placed.

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 —Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.113 Garbage cans and dumpsters shall be kept covered: (B) With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT. Observed dumpster side doors opened.

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

notedCode 6-501.12 CleaningCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Cleaning; Frequency and Restrictions (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Observed dust and debris accumulation around ceiling fan above the sandwich prep unit.

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 20, 2026 · Original Source

1 - Inspection

Mar 30, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

5 recorded violations

notedCode 2-102.12 (A) Certified Food Protection Manager (C)Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A) Certified Food Protection Manager (C); No certified food protection manager with proof of certification was physically present during the inspection. At least one employee present at all times shall be a certified food protection manager from an ANSI approved program.

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

notedCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14 Wiping Cloths; Use Limitations (C); Repeat; Wet wiping cloths were found being stored inside of quat sanitizer less than 200ppm. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.

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 4-903.11(A)(C)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(A)(C); Single service food packages were stored in container with food residue inside. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor.

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 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; Low boy cooler gasket bottom is torn. Men’s handwashing sink caulked it ripped and should be re-caulked.Equipment and components shall be maintained intact and in good repair/condition.

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 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); Shelving/cubbies underneath front area have residue buildup and should be cleaned. Non food contact surfaces shall be kept free of soil residue and other 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, Mar 30, 2026 · Original Source

1 - Inspection

Oct 2, 2025

Score 97

Official score: 97 · Understand This Area’s Scale

5 recorded violations

notedCode 2-102.12 (A) Certified Food Protection Manager (C)Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A) Certified Food Protection Manager (C); No certified food protection manager was present during the inspection. At least one employee present at all times shall be a certified food protection manager from an ANSI approved program.

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

notedCode 2-401.11 EatingEmployee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

2-401.11 Eating; Drinking; or Using Tobacco (C); Employee beverage was found being stored on a prep table. Employees may drink from a closed beverage if it is stored/used in an area that prevents potential contamination of equipment and food.

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 3-501.16 (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); Repeat; Cheese and sausage in a prep top cooler were above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was voluntarily discarded.

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 3-304.14 Wiping ClothsCleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14 Wiping Cloths; Use Limitations (C); Wet wiping cloths were found being stored inside of quat sanitizer less than 200ppm. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.

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 5-501.113(B)Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.113(B); Outdoor waste receptacle was open during the inspection. Keep dumpster; outside waste containers covered with tight-fitting lids or doors.

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 2, 2025 · Original Source

1 - Inspection

Jul 30, 2024

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

4 recorded violations

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Food in the walk-in cooler measured up to 46-47F and the ambient temp measured 48-49F. The top layers of eggs; sausage; and cream cheese in the sandwich flip-top cooler measured 44F. CDI: Lids & drawers of flip-top were closed. A service call was put in for the walk-in cooler. TCS food in this cooler was relocated to other units. Walk-in cooled to 41-42F by the end of the inspection.

In Plain English

More about food kept at an unsafe temperature

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; The gasket of the left side lowboy cooler is torn. The sandwich cooler drawers don't smoothly close and get hung up; leaving a gap and letting warm air inside...Equipment and components shall be maintained intact and in good repair/condition.

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)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; The area that used to hold plastic cups have residue buildup. The gaskets of the line coolers have light food debris buildup. The sandwich cooler has debris & water collecting in the bottom...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or grease.

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 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; Ceiling vents around the facility have dust buildup on them. Floors under equipment on the line have food debris buildup...Physical facilities shall be cleaned as often as necessary to keep them clean.

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, Jul 30, 2024 · Original Source

1 - Inspection

Dec 19, 2023

Score 97

Official score: 97 · Understand This Area’s Scale

9 recorded violations

majorCode 6-301.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.12; Priority Foundation - No paper towels were in one dispenser by front handsink; and paper towels were stuck in two dispensers so towels were not accessible to use...Each handsink or group of adjacent handsinks shall have paper towels or other approved hand drying device...CDI by providing accessible paper towels at each handsink.

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 cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority - Butter was as high as 47F in sandwich make line top...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by refrigerating butter.

In Plain English

More about food kept at an unsafe temperature

minorCode 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; Core - Some squeeze bottles/containers of caramel; chocolate; sugar; other dry foods were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Label food bottles/containers to denote contents.

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

minorCode 4-903.11(A) and (C)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(A) and (C); Core - Some stacks of disposable cups and coffee filters were unprotected...Single service disposable food/beverage containers and items shall be protected from contamination...Keep cups in approved dispensers or inverted and in their original plastic pulled up to rims of top cups on stacks; and keep filters in original bags or covered container.

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 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core - Some wire shelves were rusty...Food service equipment shall be kept in good repair...Replace shelves with similar approved shelving.; 4-101.19; Core - Cardboard was lining some shelves under food prep tables...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Remove cardboard from shelves.

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 4-501.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.14; Core - Observed very soiled interiors of 3-comp sink basins and backsplash...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase 3-comp sink cleaning frequency.

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)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelves; dunnage racks; push cart; some laminate cabinets; refrigerator condenser coils; interior bottom of cold brew unit (coffee accumulation); refrigerated door/drawers gaskets and drawer interiors (bottoms); cups holders...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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 6-501.18Cleaning and sanitizing

Official Wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s Notes

6-501.18; Core - Women's interior toilet bowl and side ceramic bases were soiled...Plumbing fixtures such as toilets shall be kept clean...Increase toilet cleaning frequency.

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 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core - Caulk was missing/damaged between some handsinks and adjacent splash guard or walls. Small holes were in walls. Kitchen and dining room ceiling vents and surfaces were peeling or cracked...Physical facilities shall be kept in good repair...Replace missing/damaged caulk; seal wall holes; and repair damaged vents and ceiling surfaces.; 6-501.12; Core - Observed soiled flooring under cabinets/equipment and in corners; baseboards; floor drains and sink pipes; and ceiling surfaces...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.

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, Dec 19, 2023 · Original Source