Restaurant · Wake County, NC

Hooters

1001 Claren Circle

Last inspected Oct 29, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 95

Get the Next Inspection, Free.

We'll email you when Hooters has a new health inspection. No spam, one-click unsubscribe.

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

More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Hooters last inspected?: The most recent inspection on record was on Oct 29, 2026. The result listed by Wake County Environmental Services was “Score 95” (official score 95).
Were any violations recorded at the last inspection?: Yes: 7 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 3 inspections on record, from Feb 16, 2026 to Oct 29, 2026.
Has Hooters ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Feb 16, 2026.

The Full Inspection History

3 inspections

1 - Inspection

Oct 29, 2026

Score 95

Official score: 95 · Understand This Area’s Scale

7 recorded violations

notedCode —Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-202.12(A) A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Hot water was shut off on handwashing sink nearest to dish machine at the start of the inspection. CDI: Hot water was turned back on by employee. Keep hot water 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

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Ice machine had accumulations of black and slimy residues on the interior baffle. Ice makers and beverage dispensers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine more frequently. Repeat violation. 4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) Chlorine sanitizing solution at dish machine had a concentration of 0 PPM. Chlorine sanitizer shall have a concentration of 50-200 PPM. Facility will use 3-compartment sink for sanitizing until repairs are complete. REHS will verify repairs of dish machine. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Utensils and pans; stored as clean; were soiled with accumulations of food residues and other debris. Equipment food-contact surfaces shall be clean to sight and touch. CDI: Dishes were sent to 3-compartment sink for further cleaning.

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 7-202.11 Restriction - Presence and Use (P) Facility is utilizing pesticides approved for household use only. Poisonous or toxic materials shall be used according to manufacturer's use directions included in labelingChemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-202.11 Restriction - Presence and Use (P) Facility is utilizing pesticides approved for household use only. Poisonous or toxic materials shall be used according to manufacturer's use directions included in labeling; and; for a pesticide; manufacturer's label instructions that state that use is allowed in a food establishment. CDI: Pesticides were removed by PIC. 7-201.11 Separation - Storage (P) Pesticide and chemical wipes were stored above single-service condiment packages and napkins. Poisonous or toxic materials shall be stored so they can not contaminate exposed food or equipment. CDI: Items relocated by PIC. Pesticides removed.

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 —Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15 Cooling Methods (Pf) Container of diced tomatoes was cooling with a tight fitting lid. Food being cooled shall be loosely covered or uncovered if protected from overhead contamination. CDI: Lid removed.

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

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

Inspector’s Notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) Pipe behind walk-in cooler near evaporator was leaking. Ice was accumulating on door of walk-in freezer and door was unable to fully close. Equipment shall be maintained in good repair. Repair items listed. Repeat violation.

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 4-602.13 Nonfood Contact Surfaces (C) Gaskets and handles of prep coolers and walk-in cooler were soiled with accumulations of food debris. Wheels of food storage carts were soiled with accumulations of grease. Exhaust hood panels were soiled with accumulations of grease. Nonfood-contact surfaces shall be kept free of an accumulation of dustCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13 Nonfood Contact Surfaces (C) Gaskets and handles of prep coolers and walk-in cooler were soiled with accumulations of food debris. Wheels of food storage carts were soiled with accumulations of grease. Exhaust hood panels were soiled with accumulations of grease. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed. Repeat violation.

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 6-501.12 CleaningCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Cleaning; Frequency and Restrictions (C) Grouting on floors was soiled with thick black residues. Flooring had accumulation of debris under wire racks. Walls near dish machine were soiled with black debris. Overhead vents and surrounding tiles were soiled with accumulations of dust. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed. Repeat violation. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floor tiles near dish machine and in front of fry station were cracked; damaged; or missing. Physical facilities shall be maintained in good repair. Repair items listed.

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 29, 2026 · Original Source

1 - Inspection

Jun 11, 2026

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

5 recorded violations

notedCode —Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Ice machine had accumulations of black residues on the interior baffle. Ice makers and beverage dispensers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine more frequently.

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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) All food within grill drawer cool was maintained above 41F. All food within raw cooler was maintained above 41F. Some food within walk-in cooler was maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less when held cold. CDI: Food moved onto sheet trays on walk-in freezer to rapidly cool to 41F. Ensure that walk-in cooler door fully seals when shut and closes when not in-use. Do not use grill drawer cooler until it is repaired. Facility will use bags of ice on top of food in raw cooler to maintain raw food at 41F until repairs are complete. PIC stated he will move to maintaining TCS food within raw cooler on existing TPHC procedures.

In Plain English

More about food kept at an unsafe temperature

notedCode —Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) Pipe behind walk-in cooler near evaporator was leaking. Rear of grill prep drawer cooler was frozen over and leaking. Equipment shall be maintained in good repair. Repair items listed.

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 4-602.13 Nonfood Contact Surfaces (C) Gaskets and handles of prep coolers and walk-in cooler were soiled with accumulations of food debris. Wheels of food storage carts were soiled with accumulations of grease. Nonfood-contact surfaces shall be kept free of an accumulation of dustCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13 Nonfood Contact Surfaces (C) Gaskets and handles of prep coolers and walk-in cooler were soiled with accumulations of food debris. Wheels of food storage carts were soiled with accumulations of grease. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed.

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 6-501.12 CleaningCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Cleaning; Frequency and Restrictions (C) Grouting on floors was soiled with thick black residues. Flooring had accumulation of debris under wire racks. Walls near dish machine were soiled with black debris. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed.

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 11, 2026 · Original Source

1 - Inspection

Feb 16, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

5 recorded violations

notedCode 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

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. Employee beverage container was stored on cutting board of prep table. CDI: Beverage was removed.

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 3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetablesContamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery; carrots; or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Container of raw buffalo shrimp was stored in a container of undrained ice/water. CDI: Water removed from container.

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode 4-602.13 Nonfood Contact Surfaces (C) Gaskets of prep coolers were soiled with accumulations of food debris. Wheels of food storage carts were soiled with accumulations of grease. Nonfood-contact surfaces shall be kept free of an accumulation of dustCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13 Nonfood Contact Surfaces (C) Gaskets of prep coolers were soiled with accumulations of food debris. Wheels of food storage carts were soiled with accumulations of grease. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed.

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 —Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-205.15 (B) Leak pipe etc. not imminent threat. Piping under rear handwashing sink was leaking. Repair piping.

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

notedCode 6-501.12 CleaningCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Cleaning; Frequency and Restrictions (C) Grouting on floors was soiled with thick black residues. Flooring had accumulation of debris under wire racks. Walls near dish machine were soiled with black debris. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed.

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 16, 2026 · Original Source