Restaurant · Wake County, NC

Hampton Inn Wake Forest Hot Breakfast

12318 Wake Union Church Rd

Last inspected Oct 26, 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 Hampton Inn Wake Forest Hot Breakfast last inspected?: The most recent inspection on record was on Oct 26, 2026. The result listed by Wake County Environmental Services was “Score 98” (official score 98).
Were any violations recorded at the last inspection?: Yes: 3 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 Feb 15, 2024 to Oct 26, 2026.
Has Hampton Inn Wake Forest Hot Breakfast ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Feb 15, 2024.

The Full Inspection History

5 inspections

1 - Inspection

Oct 26, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

3 recorded violations

notedCode —Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

Observation: Handsink was not stocked with paper towels upon arrival. 6-301.12 Hand Drying Provision (Pf) CDI: Paper towels were placed at hand sink.

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

Observation: Omelette was holdin gat 125F in hot hold line. 3-501.16 (A)(1) Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. P CDI: Omelets were reheated.

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 —Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

Observation: Debris is building up in cabines below the serving line. 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, Oct 26, 2026 · Original Source

1 - Inspection

Feb 6, 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 6, 2026 · Original Source

1 - Inspection

Nov 10, 2025

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

1 recorded violation

notedCode —Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

Observation: Mouse feces are building up in storage cabinet. 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, Nov 10, 2025 · Original Source

1 - Inspection

Mar 21, 2025

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

4 recorded violations

notedCode Observation: Employee could not locate employee health policy. 2-201.11 (D) and (F) Responsibility of Permit HolderOther

Official Wording

Proper use of reporting; restriction & exclusion

Inspector’s Notes

Observation: Employee could not locate employee health policy. 2-201.11 (D) and (F) Responsibility of Permit Holder; Person in Charge; and Conditional Employees Responsibility of the PIC to Exclude or Restrict (P) CDI: Employee health policy was emailed by inspector.

In Plain English

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

More about other finding

notedCode Observation: Employee drinks were stored on prep table in close proximity of food contact surfaces. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's handsEmployee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

Observation: Employee drinks were stored on prep table in close proximity of food contact surfaces. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. CDI: Employee drinks were relocated in a manner to protect food to be served to customers.

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: Potatoes in hot hold display were holding at 118FFood temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

Observation: Potatoes in hot hold display were holding at 118F; all hojt hold foods should be held at 135F or above. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P CDI: Potatoes were reheated above 165F and placed in hot hold unit.

In Plain English

More about food kept at an unsafe temperature

notedCode —Other

Official Wording

Hot & cold water available; adequate pressure

Inspector’s Notes

Observation: Hot water at three compartment sink only reached 102F. Hot water should reach a minimum of 120F. 5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf

In Plain English

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

More about other finding

Official record from Wake County Environmental Services, Mar 21, 2025 · Original Source

1 - Inspection

Feb 15, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

1 recorded violation

criticalCode 4-501.114Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114; Priority; Quat sanitizer found significantly below 150ppm. Quat sanitizer shall be 150-400ppm. CDI: Sanitizer container was changed.

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, Feb 15, 2024 · Original Source