Restaurant · Wake County, NC

Flying Biscuit

9400 Brier Creek Pkwy

Last inspected Nov 9, 2026 · View Map ↗ · Compare ↗

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Score 97

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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 Flying Biscuit last inspected?: The most recent inspection on record was on Nov 9, 2026. The result listed by Wake County Environmental Services was “Score 97” (official score 97).
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?: 6 inspections on record, from Jan 11, 2024 to Nov 9, 2026.
Has Flying Biscuit ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Jan 11, 2024.

The Full Inspection History

6 inspections

1 - Inspection

Nov 9, 2026

Score 97

Official score: 97 · Understand This Area’s Scale

6 recorded violations

notedCode 2-401.11Employee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

2-401.11; Core; Employee drinks stored on shelving alongside clean equipment and utensils. Store employee beverages on the lowest possible non-work surface to prevent contamination. Drinks re-located to lower shelving.

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 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation; A pitcher stored inside of the expo handwashing sink. A handwashing sink may not be used for purposes other than handwashing. The handwashing sink is considered a dirty area; and this is not an approved water supply for food preparation. Additionally; the back prep area handwashing sink blocked by two rolling carts. A handwashing sink shall be maintained so that it is always accessible for employee use. It shall not be blocked. CDI - Pitcher removed by PIC for cleaning and carts re-positioned so that the handwashing sink is accessible.

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 hot holding temperatures

Inspector’s Notes

3-501.16 (A)(1); Priority; A container of chicken sausage holding less than 135°F in the hot box. Refer to temperature chart. TCS (Time/Temp. Control for Safety) foods shall be maintained at 135°F or above. CDI - Chicken sausage voluntarily discarded by PIC.

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

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41°F. Refer to temperature chart. CDI - Foods moved to cool rapidly in the walk-in cooler/reach-in freezer.

In Plain English

More about food kept at an unsafe temperature

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; The tall reach-in freezer's far-right handle (on the cook line) is broken/in disrepair. Equipment shall be maintained in good repair. Repair/replace 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

notedCode 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; Walk-in cooler fan guards soiled with dust and debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean walk-in cooler fan guards.

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 9, 2026 · Original Source

1 - Inspection

May 19, 2026

Score 99

Official score: 99 · Understand This Area’s Scale

4 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11; Core; Ice machine baffle soiled with accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; Utensils stored in water maintaining less than 135 F in the steam well. If stored in water; the water shall maintain 135 F or above.

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 4-903.11(A)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(A); (B) and (D); Core; Cleaned and sanitized dishes stacked wet. Dishes shall be stored in a self-draining position that allows air drying. Air dry prior to stacking.

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)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

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, May 19, 2026 · Original Source

1 - Inspection

Nov 6, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

3 recorded violations

notedCode 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; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F including; but not limited to the following: yogurt; cream cheese (top layer); cut tomato; pooled eggs; and mac & cheese. TCS foods shall maintain 41 F or below. Do not fill foods above the fill line to maintain proper temperatures. Refer to temperature chart. CDI - Foods moved closer to cooler fans/put on ice to facilitate cooling.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Pumpkin pancake batter and waffle batter cooling in prep coolers. Prep coolers are designed to keep foods cold; not to cool them. Cooling shall be accomplished by using rapid cooling equipment such as the walk-in cooler/freezer. CDI - Pumpkin pancake batter and waffle batter moved to cool rapidly in the reach-in freezer.

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); Core; Cleaned and sanitized dishes stacked wet. Dishes shall be stored in a self-draining position that allows air drying. Air dry prior to stacking.

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, Nov 6, 2025 · Original Source

1 - Inspection

Apr 24, 2025

Score 97

Official score: 97 · Understand This Area’s Scale

5 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114; Priority; The mechanical dish machine is dispensing 10 ppm of chlorine. Chlorine shall register 50-100 ppm to effectively sanitize; per labeling on machine. May wash and rinse using the dish machine; and sanitize in the 3-compartment sink until repair. VR - PIC placed a work order for repair during inspection. Repair dish machine. EHS will return to ensure repairs have been made and machine registers 50-100 ppm of chlorine when tested. 4-601.11 (A); Priority Foundation; Various plates; bowls and utensils stored as clean soiled with food and debris. Food-contact surfaces shall be clean to sight and touch. CDI - Items moved to be thoroughly cleaned. 4-602.11; Core; Ice machine baffle soiled with black and pink accumulation. Lid covering ice at the soda machine in the expo area soiled with black accumulation. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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

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; Multiple TCS foods holding above 41 F. Refer to temperature chart. Walk-in cooler maintaining 42-43 F. According to the PIC; the cooler door had been opened for an extended period and food was re-arranged in the walk-in. PIC also stated the cooler was maintaining 38 F ambient during temperature checks this morning. TCS (Time/Temperature Control for Safety) foods held cold shall maintain 41 F or below. The walk-in cooler cooled to 39 F ambient during inspection. Limit the amount of time cooler doors are left open to maintain temperatures at 41 F or below. Waffle batter and chorizo moved to cool rapidly in the reach-in freezer. VR - PIC called in for evaluation by a technician. EHS will return to ensure the walk-in cooler can maintain proper temperatures.

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); Core; Cleaned and sanitized dishes stacked wet. Dishes shall be stored in a self-draining position that allows air drying. Air dry prior to stacking.

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; Condensate is dripping from the walk-in cooler's fan. Water pooled on the floor. Until repair; place bucket(s) underneath the leak to catch excess spillage and to prevent a slip/trip hazard; and remove any food beneath where the condensate is dripping to prevent contamination. Mop/squeegee as necessary. Additionally; excessive ice buildup present in the walk-in freezer. Equipment shall be maintained in good repair. A technician contacted for evaluation of the walk-in cooler and walk-in freezer 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

notedCode 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; Walk-in cooler fan guards soiled with dust and debris. Vents above the back prep area are soiled with debris and are rusty. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean/replace rusty vents. Clean walk-in cooler fan guards.

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 24, 2025 · Original Source

1 - Inspection

Oct 21, 2024

Score 97

Official score: 97 · Understand This Area’s Scale

6 recorded violations

notedCode 5-202.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-202.12; Core; The handwashing sink in the women's bathroom could only reach a maximum temperature of 84F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Adjust this handwashing sink temperature before the next inspection.

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 cooling time & temperatures

Inspector’s Notes

3-501.14; Priority; A tray of cooked onions were unable to reach an adequate cooling rate and would not reach 70F or less within 2 hours. Cooked TCS (time/temp control for safety) food shall be cooled: Within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F or less. CDI - Less than two hours had passed; tray was moved into walk-in cooler for rapid cooling.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; One container of precooked chicken in the walk-in cooler was labeled with a prep date of 10/14; making it over 7 days old. A TCS; refrigerated; ready-to-eat food shall be discarded if it: Exceeds the temperature and time combination specified in the NC Food Code; 7 days with day of preparation/opening of package being counted as day 1; except time that the product is frozen. CDI - PIC voluntarily discarded out-of-date food.

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

notedCode 7-201.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11; Priority; Several containers of sanitizer were stored beside trays of clean pans on lower shelving. Poisonous/toxic materials shall be stored so they cannot contaminate food; equipment; utensils; etc. by: Separating the poisonous/toxic materials by spacing or partitioning; and locating the poisonous/toxic materials in an area not above the mentioned items. CDI - Sanitizer buckets were relocated to another location.

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

notedCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Core; Observed a container of cooked sausage patties cooling in the walk-in cooler while tightly wrapped in plastic. When placed in cooling or cold holding equipment; food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered; or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI - Plastic covering was lifted to allow for faster cooling.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; When tested during the inspection; the concentration of the multi-quat sanitizer for the wiping cloth was less than 10ppm. Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration specified in the NC Food Code and manufacturer's label. CDI - Old sanitizer discarded and new sanitizer of adequate concentrations refilled into containers.

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 21, 2024 · Original Source

1 - Inspection

Jan 11, 2024

Score 97

Official score: 97 · Understand This Area’s Scale

3 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; Several TCS food items in various coolers were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods above 45F; other foods that had been recently portioned were moved into the freezer for rapid cooling.

In Plain English

More about food kept at an unsafe temperature

minorCode 5-205.15Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-205.15; Core; One of the handwashing sinks is leaking. A plumbing system shall be maintained in good repair. Repair leak in handwashing sink.

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

minorCode 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; The floor of the dry storage closet had buildup of debris under the shelves. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean this 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

Official record from Wake County Environmental Services, Jan 11, 2024 · Original Source