Restaurant · Wake County, NC

Five Guys #2157

801 S Main St

Last inspected Nov 4, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Five Guys #2157 last inspected?: The most recent inspection on record was on Nov 4, 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: 4 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 Sep 4, 2025 to Nov 4, 2026.
Has Five Guys #2157 ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Sep 4, 2025.

The Full Inspection History

4 inspections

1 - Inspection

Nov 4, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

4 recorded violations

notedCode 5-202.12(A)Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-202.12(A); Core - Hot water at three of the four handsinks in facility did not reach 96 to 98F after running a few minutes (see temperature chart). Hot/tempered water of at least 100F shall be provided at all handsinks. Increase hot water temperature at handsinks to at least 100F.

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; Core - (REPEAT) Observed soiled wiping cloth hanging on bar by fry area. Moist/soiled in-use wiping cloths shall be kept in approved clean sanitizer between uses. Store moist/soiled wiping cloths as stated above or in soiled laundry area.

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 4-501.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

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

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 6-201.14Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-201.14; Core - A carpeted mat was extended partially onto the kitchen floor area. A floor covering such as carpeting or similar material may not be installed as a floor covering in a food preparation area. Remove carpeted mat from floor in kitchen area. If desired; a nonabsorbent; non-slip mat may be used instead. 6-501.11; Core - (REPEAT) Caulk in ventilation corners was missing/damaged; and grease was starting to drip from some corner areas. Physical facilities shall be kept in good repair. Replace missing/damaged caulk; ensuring it is smooth and easy 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, Nov 4, 2026 · Original Source

1 - Inspection

Jul 20, 2026

Score 99

Official score: 99 · Understand This Area’s Scale

4 recorded violations

notedCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core - Observed soiled wiping cloth hanging on bar by fry area. Moist/soiled in-use wiping cloths shall be kept in approved clean sanitizer between uses. Store moist/soiled wiping cloths as stated above or in soiled laundry area.

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) 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 disposable cups by cash register and shake areas were not properly protected. Single service disposable food/beverage containers shall be protected from contamination. Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.

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 6-501.18Cleaning and sanitizing

Official Wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s Notes

6-501.18; Core - Underside of men's bathroom urinal was soiled. Plumbing fixtures such as urinals; toilets; and handsinks shall be maintained clean. Increase urinal 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

notedCode 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core - Caulk in ventilation corners was missing/damaged; and grease was starting to drip from some corner areas. Caulk was also damaged/missing between a few sinks and walls. Physical facilities shall be kept in good repair. Replace missing/damaged caulk; ensuring it is smooth and easy clean. 6-501.12; Core - Observed soiled/grease build-up inside vent hood and soiled flooring/baseboards in back kitchen in mop sink/can wash and adjacent areas and under dining area soda dispensing machines. Increase cleaning frequency of surfaces/fixtures above. 6-501.16; Core - In mop sink/can wash area; one mop was hanging with mop head up and handle down. After use; position mops so they can easily air dry without soiling walls; equipment and supplies. Hang up wet mops with handles up and mop heads down (draining into mop sink basin below).

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 20, 2026 · Original Source

1 - Inspection

Feb 17, 2026

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, 2026 · Original Source

1 - Inspection

Sep 4, 2025

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

2 recorded violations

notedCode 2-201.11(A-C)&(E)Permits, training, and postings

Official Wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s Notes

2-201.11(A-C)&(E); Priority; Employee Health Policy does not include Salmonella (nontyphoidal). Employees shall be knowledgeable of food-borne illnesses; their associated symptoms; and when they are to be excluded from work. CDI- Provided an updated hard copy and digital copy of Employee Health acknowledgement form to properly inform 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 4-302.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-302.14; Priority Foundation; PIC does not have a test kit for the quat sanitizer that is used at the 3-compartment sink for warewashing. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. VR- Once obtained; send a photo of test strips to Cristofer LeClair at (919-306-6554) with sanitation rating card or manager certification included in photo.

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 4, 2025 · Original Source