Restaurant · Wake County, NC

Holly Hill Children's Hospital Dining

201 Michael J. Smith Lane

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

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Score 99.5

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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 Holly Hill Children's Hospital Dining last inspected?: The most recent inspection on record was on Nov 9, 2026. The result listed by Wake County Environmental Services was “Score 99.5” (official score 99.5).
Were any violations recorded at the last inspection?: Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 9 inspections on record, from Jan 17, 2024 to Nov 9, 2026.
Has Holly Hill Children's Hospital Dining ever been closed by the health department?: No closure appears in the 9 inspection records we hold for this business. The earliest is dated Jan 17, 2024.

The Full Inspection History

9 inspections

1 - Inspection

Nov 9, 2026

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

1 recorded violation

notedCode —Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14 Core: Wiping cloth bucket has less than 200ppm of quaternary ammonium. Wiping cloths shall be in sanitizer mixed to the correct concentration.(200-400ppm for quaternary ammonium).CDI- Sanitizer was remixed to the 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

Official record from Wake County Environmental Services, Nov 9, 2026 · Original Source

1 - Inspection

Jul 7, 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, Jul 7, 2026 · Original Source

1 - Inspection

Mar 18, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

1 recorded violation

notedCode —Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-202.12 Core: Hand sink is 86F in the employee restroom. Provide at least 100F water at hand sinks. This is a repeat item.

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.

More about handwashing problems

Official record from Wake County Environmental Services, Mar 18, 2026 · Original Source

1 - Inspection

Nov 18, 2025

Score 99

Official score: 99 · Understand This Area’s Scale

1 recorded violation

notedCode —Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-202.12 Hand sink is 71F in the employee restroom. Provide at least 100F water at hand sinks.

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.

More about handwashing problems

Official record from Wake County Environmental Services, Nov 18, 2025 · Original Source

1 - Inspection

Jul 23, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

notedCode —Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-202.12 Core: Hand sink is 89F in the restroom. Provide at least 100F water at hand sinks.

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.

More about handwashing problems

notedCode 4-903.11 (A) Ice scoop stored in a container with debris. Store cleaned equipmentEquipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11 (A) Ice scoop stored in a container with debris. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. The ice scoop and container were taken back to the dishwashing area to be re-washed; rinsed and sanitized.

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, Jul 23, 2025 · Original Source

1 - Inspection

Mar 6, 2025

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

1 recorded violation

minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the shelves in the walk-in cooler and freezer to remove the build-up of debris.

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, Mar 6, 2025 · Original Source

1 - Inspection

Oct 23, 2024

Score 99

Official score: 99 · Understand This Area’s Scale

1 recorded violation

notedCode —Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-203.11(A)/5-204.11 The handwashing sink near the dish machine was not working at the time of the inspection. All handwashing sink must be in working condition. CDI.. The plumber was repairing the sink at the time of the inspection. Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf

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.

More about handwashing problems

Official record from Wake County Environmental Services, Oct 23, 2024 · Original Source

1 - Inspection

Jun 17, 2024

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

2 recorded violations

minorCode 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; Clean dishes were stored on the rinse sanitize drain board there was food residue on the drain board. Clean dishes must be stored where they are not exposed to splash; dust; or other contamination.

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

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; Repair the leak in the walk-in freezer. There was some ice hanging from the pipes. All equipment must be in good repair.

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, Jun 17, 2024 · Original Source

1 - Inspection

Jan 17, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

minorCode 5-202.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-202.12; Core; The handwashing sink beside the ice machine got up to a temperature of 126F. There was no way to manually turn the cold water on. A handwashing sink must be equipped to provide water at a temperature of a least (100F) through a mixing valve or combination faucet. A work order was put in on the handwashing 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.

More about handwashing problems

minorCode 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; Clean the air-drying shelves to remove the dust. Clean the shelves in the walk-in cooler. Equipment shall be kept free from dust; dirt; Food residue; and other debris.

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 17, 2024 · Original Source