Restaurant · Wake County, NC

Holiday Inn Express Suites Food Service

11400 Common Oaks Dr

Last inspected Oct 14, 2026 · View Map ↗ · Compare ↗

Score 98.5

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Holiday Inn Express Suites Food Service last inspected?: The most recent inspection on record was on Oct 14, 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: 2 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 Oct 5, 2023 to Oct 14, 2026.
Has Holiday Inn Express Suites Food Service ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Oct 5, 2023.

The Full Inspection History

6 inspections

1 - Inspection

Oct 14, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

notedCode —Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

Observation: Certified food protection manager was not present. 2-102.12 (A) Certified Food Protection Manager (C)

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 Observation: The two comp sink is no longer attachted or sealed to the wall. 4-402.11 Fixed EquipmentCleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observation: The two comp sink is no longer attachted or sealed to the wall. 4-402.11 Fixed Equipment; Spacing or Sealing-Installation (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides; behind; and above the EQUIPMENT; (2) Spaced from adjoining EQUIPMENT; walls; and ceilings a distance of not more than 1 millimeter or one thirty-second inch; or (3) SEALED to adjoining EQUIPMENT or walls; if the EQUIPMENT is exposed to spillage or seepage. (B) COUNTER-MOUNTED EQUIPMENT that is not EASILY MOVABLE shall be installed to allow cleaning of the EQUIPMENT and areas underneath and around the EQUIPMENT by being SEALED or elevated on legs that provide 4 inch clearance between the table and equipment.

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 14, 2026 · Original Source

1 - Inspection

Feb 10, 2026

Score 96

Official score: 96 · Understand This Area’s Scale

3 recorded violations

notedCode —Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

Observation: Hand drying provisions were not provided at hand sink. 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: Foods in hot hold were not maintained at 135F or above. Examples: Sausage 120F; potato 122F. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P CDI: Foods were pulled and discarded. Unit is working properly; unit was not on correct setting.

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 Observation: Clean utensil container has debris building up in it. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

Observation: Clean utensil container has debris building up in it. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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 10, 2026 · Original Source

1 - Inspection

Nov 21, 2025

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

3 recorded violations

notedCode Observation: Ansi approved manager was not present upon arrivalPermits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

Observation: Ansi approved manager was not present upon arrival; he had ran to the bank. He showed up a few mins into inspection. 2-102.12 (A) Certified Food Protection Manager (C)

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 Observation: Hand sink was not stocks with hand cleanser. 6-301.11 Handwashing CleanserHandwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

Observation: Hand sink was not stocks with hand cleanser. 6-301.11 Handwashing Cleanser; Availability (Pf) CDI: Hand cleanser was 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

Food separated & protected

Inspector’s Notes

Observation: Raw bacon was stored above ready to eat fruit. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) CDI: Raw bacon was moved and separated from ready to eat foods;

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, Nov 21, 2025 · Original Source

1 - Inspection

Mar 25, 2025

Score 96

Official score: 96 · Understand This Area’s Scale

4 recorded violations

minorCode —Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

Observation: Ansi approved manager was not present. 2-102.12 (A) Certified Food Protection Manager (C)

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 —Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

Observation: Sanitizer in two compartment sink had no quat ammonia in it. It should register between 200ppm and 400ppm. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P CDI: Sanitizer was made 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: Potatoes on serving line were holding at 106FFood temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

Observation: Potatoes on serving line were holding at 106F; sausage was holding at 119F. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P CDI: Potatoes and sausage were pulling from serving line and thrown away.

In Plain English

More about food kept at an unsafe temperature

minorCode —Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

Observation: Employee was not using effective hair restraint. 2-402.11 Effectiveness - Hair Restraints (C)

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

Official record from Wake County Environmental Services, Mar 25, 2025 · Original Source

1 - Inspection

Feb 14, 2024

Score 99

Official score: 99 · Understand This Area’s Scale

2 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A); Core; PIC is not a certified food protection manager. The PERSON IN CHARGE shall be a certified FOOD protection manager. PIC has CFPM classes scheduled for two 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

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; Gaskets on back reach in cooler found torn. Equipment shall be maintained in good repair. Replace gaskets.

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 14, 2024 · Original Source

1 - Inspection

Oct 5, 2023

Score 99

Official score: 99 · Understand This Area’s Scale

2 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A); Core; PIC is not a certified food protection manager. The PERSON IN CHARGE shall be a certified FOOD protection manager. PIC has CFPM classes scheduled for two 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

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; One box of single use cups found stored on the floor. Single use items shall be stored 6 inches off of the floor. CDI: Cups were moved.