Restaurant · Wake County, NC

Flying Biscuit Wake Forest

12646 Capital Blvd

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

Read Reviews on Google

Score 96.5

Get the Next Inspection, Free.

We'll email you when Flying Biscuit Wake Forest has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist

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

Quick Answers

When was Flying Biscuit Wake Forest last inspected?: The most recent inspection on record was on Nov 9, 2026. The result listed by Wake County Environmental Services was “Score 96.5” (official score 96.5).
Were any violations recorded at the last inspection?: Yes: 5 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 3 inspections on record, from Dec 30, 2025 to Nov 9, 2026.
Has Flying Biscuit Wake Forest ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Dec 30, 2025.

The Full Inspection History

3 inspections

1 - Inspection

Nov 9, 2026

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

5 recorded violations

notedCode Observation: Open emplyee drink was stored at the prep sink beside salmon that was thawing. 2-401.11(A) Except when drinking from a closed beverage containerEmployee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

Observation: Open emplyee drink was stored at the prep sink beside salmon that was thawing. 2-401.11(A) Except when drinking from a closed beverage container; employees shall eat; drink; or use tobacco only in designated areas where the contamination of food; clean equipment and utensils can not result. (B) - Employees may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands; the container; food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. CDI: Employee drink was moved away from food and food contact surfaces.

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 Observation: Employee placed hair net on his head and then grabbed gloves to put on to prepare food with out washing his hands. 2-301.14 When to Wash (P) CDI: Spoke to employee and manager about when to wash hands. Employee washed his handsHandwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

Observation: Employee placed hair net on his head and then grabbed gloves to put on to prepare food with out washing his hands. 2-301.14 When to Wash (P) CDI: Spoke to employee and manager about when to wash hands. Employee washed his hands; placed gloves on and continued with food prep.

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

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

Observation: One of the sanitizer buckets had a concentration of 0ppm quat. All others were at 200 to 400ppm. 4-501.114(A) A chlorine solution shall have a minimum temperature that depends on its concentration: 120°F for 2549 ppm; 75°F for 5099 ppm; and 55°F for 100 ppm. P 4-501.114(C) A quaternary ammonium sanitizer shall have a minimum temperature of 75F and a concentration indicated by the manufacturer's directions. P 4-501.114(D) If another concentration of chlorine; quat or iodine is used; the PERMIT HOLDER shall demonstrate that the solution achieves SANITIZATION and the use of the solution shall be APPROVED; P 4-501.114 (E) If a chemical SANITIZER other than chlorine; iodine; or a quat is used; it shall be used in accordance with the label instructions. P CDI: Sanitizer was remade at correct 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 Observation: Butter scoop was stored in water that was 90F between uses. The seasoning scoop was stored with handle in seasoning. 3-304.12 In-Use UtensilsEquipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

Observation: Butter scoop was stored in water that was 90F between uses. The seasoning scoop was stored with handle in seasoning. 3-304.12 In-Use Utensils; Between-Use Storage During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container; (B) In nonTCS FOOD with their handles above the top of the FOOD within containers that can be closed; such as bins of dry goods; (C) On a clean; sanitized surface; (D) In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream or mashed potatoes; (E) In a clean; protected location if the UTENSILS; such as ice scoops; are used only with a nonTCS FOOD; or (F) In a container of water if the water is maintained at a temperature of at least 135F 3-304.12 In-Use Utensils; Between-Use Storage (C)

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 Observation: Dishes were stacked before they were air dried. 4-901.11 Equipment and UtensilsEquipment and utensils

Official Wording

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

Inspector’s Notes

Observation: Dishes were stacked before they were air dried. 4-901.11 Equipment and Utensils; Air-Drying Required (C)

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 9, 2026 · Original Source

1 - Inspection

Aug 26, 2026

Score 97

Official score: 97 · Understand This Area’s Scale

5 recorded violations

notedCode Observation: Written vomit and diarrhea clean up plan was not available upon request. 2-501.11 A food establishment shall have a written vomit and diarrhea clean up plan that address the actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEESOther

Official Wording

Procedures for responding to vomiting & diarrheal events

Inspector’s Notes

Observation: Written vomit and diarrhea clean up plan was not available upon request. 2-501.11 A food establishment shall have a written vomit and diarrhea clean up plan that address the actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces. Pf CDI: Policy was emailed to manager.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode Observation: Warewash machine was not sanitizing correctly. Test strips were not reading chlorine during sanitizing stage of wash. The ice machine has micriobial growth build up. 4-501.114(A) A chlorine solution shall have a minimum temperature that depends on its concentration: 120°F for 2549 ppmCleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

Observation: Warewash machine was not sanitizing correctly. Test strips were not reading chlorine during sanitizing stage of wash. The ice machine has micriobial growth build up. 4-501.114(A) A chlorine solution shall have a minimum temperature that depends on its concentration: 120°F for 2549 ppm; 75°F for 5099 ppm; and 55°F for a concentration of 100 ppm. P 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)

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 Observation: A bowl is being used as a scoop and is stored in flour after touching employee hands. A scoop with a handle should be used and the handle should be stored out of any food product. 3-304.12 In-Use UtensilsEquipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

Observation: A bowl is being used as a scoop and is stored in flour after touching employee hands. A scoop with a handle should be used and the handle should be stored out of any food product. 3-304.12 In-Use Utensils; Between-Use Storage During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container; (B) In nonTCS FOOD with their handles above the top of the FOOD within containers that can be closed; such as bins of dry goods; (C) On a clean; sanitized surface; (D) In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream or mashed potatoes; (E) In a clean; protected location if the UTENSILS; such as ice scoops; are used only with a nonTCS FOOD; or (F) In a container of water if the water is maintained at a temperature of at least 135F

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 —Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

Observation: Test kit/strips were not available for the warewash machine or sanitizer at the three comp sink. 4-302.14 A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Pf

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

Non-food contact surfaces clean

Inspector’s Notes

Observation: Micriobial growth is building up on the wall behind the warewash machine. 4-602.13 Nonfood Contact Surfaces (C)

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, Aug 26, 2026 · Original Source

1 - Inspection

Dec 30, 2025

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

4 recorded violations

notedCode Observation: Employee removed glovesHandwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

Observation: Employee removed gloves; rubbed his face and began to place a new set of gloves on his hands without washing hands first. 2-301.14 When to Wash (P) CDI: Spoke to manager we stopped employee from handling food before washing hands and placing new gloves on hands.

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 date marking & disposition

Inspector’s Notes

Observation: Jalapenos in the walk in cooler had a discard date of 12-28-25. 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P CDI: Jalapenos were discarded.

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 —Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

Observation: Utensils were stored in water that was holding at 118F. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. CDI: Utensils were removed from water and utensils were removed.