Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Hooters last inspected?
The most recent inspection on record was on Oct 12, 2026. The result listed by Wake County Environmental Services was “Score 93.5” (official score 93.5).
Were any violations recorded at the last inspection?
Yes: 8 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Apr 15, 2026 to Oct 12, 2026.
Has Hooters ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Apr 15, 2026.
criticalCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing
Official Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P); Dishwashing machine was producing chlorine at an untraceable concentration. Chlorine sanitizer being used for food contact surfaces shall be maintained at 50-200ppm. VR- EHS returning in 3 days to ensure sanitizer is at an appropriate concentration. In the meantime; dishes are being manually sanitized in the 3 compartment sink. 4-601.11(A); Priority foundation; Multiple dishes being stored as clean had remaining residue in them. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Dishes taken back to be washed as needed.
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.
notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official Wording
Proper date marking & disposition
Inspector’s Notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) ; Repeat; Pico and cut lettuce in walkin lacking a date.. Food shall be dated when cooked; prepared or original package opened. Items dated during inspection. CDI
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.
notedCode 7-102.11 Common Name - Working Containers (Pf)Chemicals
Official Wording
Toxic substances properly identified stored & used
Inspector’s Notes
7-102.11 Common Name - Working Containers (Pf); Spray bottle of cleaner was found with no label. Poisonous or toxic materials in working containers shall be labeled with their common name. CDI- Spray bottle was labeled during the inspection.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-501.111 Controlling Pests; Minor amount of flies were observed in the establishment. The PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the PREMISES.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
notedCode 4-903.11 (A) and (C) EquipmentEquipment and utensils
Official Wording
Single-use & single-service articles: properly stored & used
Inspector’s Notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C); Single service items were being stored inside of container with residue buildup inside. Single service items shall be stored in a clean; dry area that is protected from potential 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.
notedCode 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); Repeat; Walk in cooler fans; fryer exteriors; and cooler drawers have residue buildup and should be cleaned. Non food contact surfaces shall be kept free of soil 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.
5-501.113 Covering Receptacles (C); Outdoor waste receptacle door was open during the inspection. Outdoor waste receptacles shall be covered with tightly fitted doors and lids.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
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); Repeat; Ceiling ventilation covers; walls/caulking around dishwashing machine; and walk in cooler ceiling have residue buildup and should be cleaned. Physical facilities shall be maintained free of soil 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.
notedCode 2-301.14 When to Wash (P) Employee wearing gloves was at chicken breading station touching raw chickenHandwashing
Official Wording
Hands clean & properly washed
Inspector’s Notes
2-301.14 When to Wash (P) Employee wearing gloves was at chicken breading station touching raw chicken; then placed it in fryer basket and touched handle of fryer basket to drop it in the fryer without removing gloves. Hands shall be washed after handling raw food and prior to performing another task; between tasks; after handling dirty dishes and when returning to work. Employee was stopped; issue discussed; all fryer basket handles were cleaned in that moment and hands washed. CDI
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.
notedCode 4-602.11 (C ) Bowls used for tossing cooked chicken wings was stated to be in use from a range of 11AM to 4 PM on some occasionsCleaning and sanitizing
Official Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-602.11 (C ) Bowls used for tossing cooked chicken wings was stated to be in use from a range of 11AM to 4 PM on some occasions; based on when they get the chance. Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; throughout the day at least every 4 hours. P. Utensils and equipment in contact with TCS food shall be washed; rinsed and sanitized at least every 4 hrs when at room temperature. Items sent to dish area at 2:30 PM. CDI
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.
criticalCode 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pico in walkin close to the door at 44F. Door is often left open and observed during inspection. Other foods in the walkin 41F further away from the door. Door needs to be self closing and closed more consistently. Facility was aware of the issues with these units and stated to be waiting to take action in the next 2 weeks. Limited food placed in the under counter freezer and maintained frozen during inspection. Bottom of large prep unit not being used and top is a successful ice bath during time of inspection. Grill drawer unit is stated to be turned off at night and emptiedFood temperature
Official Wording
Proper cold holding temperatures
Inspector’s Notes
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pico in walkin close to the door at 44F. Door is often left open and observed during inspection. Other foods in the walkin 41F further away from the door. Door needs to be self closing and closed more consistently. Facility was aware of the issues with these units and stated to be waiting to take action in the next 2 weeks. Limited food placed in the under counter freezer and maintained frozen during inspection. Bottom of large prep unit not being used and top is a successful ice bath during time of inspection. Grill drawer unit is stated to be turned off at night and emptied; then restocked each day. Employee stated it was turned on at 8:30 AM today and filled around 9:00 AM. Food in this drawer unit today: American cheese 55F; burgers recently placed in unit 43F; cooked onions 51F; and shrimp 54F. Burgers removed and ice bath made to be able to get ice around all of the product; cheeses in this unit and the onions discarded; raw seafood relocated to walkin to cool. Walkin freezer has some food that is soft to touch; temperature of a food in freezer at 35F and an ice cream cake for employee consumption is flattened and moves when box is moved. ***Technician contacted during inspection to service drawer unit; walkin freezer; large prep unit and under counter freezer and arriving today. An update will be provided to Lauren Harden 919-500-0943 today.
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.
notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official Wording
Proper date marking & disposition
Inspector’s Notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Pico in walkin lacking a date. PIC states it was made on Monday. Food shall be dated when cooked; prepared or original package opened. Item dated during inspection. CDI
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.
Time as a Public Health Control; procedures & records
Inspector’s Notes
3-501.19 Time as a Public Health Control (P) (Pf) Employee states that fries are on time control and they utilize the digital clock to estimate the length of time the fries have been made. Food is lacking a time stamp and there is not a policy in place. A time control template was sent to manager during inspection to fill out for the fries and a solution option was suggested to use a magnet timer on the fry hot hold station to track their time. CDI
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Consumer advisory provided for raw/ undercooked foods
Inspector’s Notes
3-603.11 (A) A few menus have all components of the consumer advisory but a majority are missing the asterisk next to the food product and at the bottom/foot note. Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Continue to add asterisks where necessary on more menus.
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.
notedCode 3-304.12 In-Use UtensilsEquipment and utensils
Official Wording
In-use utensils: properly stored
Inspector’s Notes
3-304.12 In-Use Utensils; Between-Use Storage (C) In use utensils stored in water on grill at 167F but the water has food floating in it. In use utensils shall be in a clean water and held at least 135F. Empty/refill/obtain new container as often as necessary to keep water clean.
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Containers on clean dish rack stacked together wet. Clean dishes stored on shelving that has food debris on them. Clean equipment shall be stored in a clean; dry location and protected from contamination and stored in a self draining position. Allow items to air dry completely prior to stacking and clean the shelving for clean items to be stored.
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.
Single-use & single-service articles: properly stored & used
Inspector’s Notes
4-903.11(C ) Tea filters stored in direct contact with plastic mat on shelf in beverage station and are unwrapped. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Keep in original plastic or place in a clean container.
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.
notedCode 4-602.13 Nonfood Contact Surfaces (C) Equipment throughout dirty with food debris and black residue. This includes outsides of equipmentCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-602.13 Nonfood Contact Surfaces (C) Equipment throughout dirty with food debris and black residue. This includes outsides of equipment; gaskets; and shelving. Establish a cleaning schedule.
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.
5-402.13 Conveying Sewage (P) Mop sink drain is not functioning/draining and is filling the basin. All other floor drains are functioning at the time of inspection. PIC states someone has come to look at it but it is not resolved at this time. Restore function of the drain in the mop sink. Tech is scheduled to be back tomorrow to resolve.
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.
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) Large amount of grease/oil under cooking equipment. Trash and other items in floor drains. Grease build up in hoods. Walls and floors dirty. Facility shall be cleaned as often as necessary to maintain clean and free of debris accumulation. Establish cleaning schedule.
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.