Restaurant · Wake County, NC

Rise Southern Biscuits

6325 Falls Of Neuse Rd Suite 33

Last inspected Oct 8, 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 Rise Southern Biscuits last inspected?: The most recent inspection on record was on Oct 8, 2026. The result listed by Wake County Environmental Services was “Score 98” (official score 98).
Were any violations recorded at the last inspection?: Yes: 6 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Mar 3, 2025 to Oct 8, 2026.
Has Rise Southern Biscuits ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Mar 3, 2025.

The Full Inspection History

4 inspections

1 - Inspection

Oct 8, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

6 recorded violations

notedCode 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority foundation; Items were in the handwashing sink by the 3 compartment sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. CDI- Items were removed.

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

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14(B); Core; A wet wiping cloth was stored beside the sanitizer bucket. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- Cloth was put in sanitizer.

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 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13; Core; The backside of the monitor at the make line are; the outsides of the breader containers; the condiment containers by the tea urns; the green rack above the glazing area; the bottom green racks in the walk-in cooler; and the green racks in the clean dish area need wiping down due to dust and debris . Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean the these items 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

minorCode 6-501.18Cleaning and sanitizing

Official Wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s Notes

6-501.18; Core; The handwashing sink by the 3 compartment sink needs wiping down. Maintain handwashing sinks; toilets and urinals clean.

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

minorCode 5-501.114Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.114; The drain plug is missing from the cardboard recycling dumpster. Drains in dumpsters shall have drain plugs in place. Have your landlord contact your waste management company for a replacement.

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.

More about building upkeep issues

minorCode 6-501.12(A)Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12(A); Core; Some of the ceiling vents in the kitchen as well as the ceiling vent in the bathroom are coated in dust. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean the floors; walls; and ceilings on a more frequent basis.

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 8, 2026 · Original Source

1 - Inspection

Mar 19, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

5 recorded violations

notedCode 3-304.14(B)Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14(B); Core; Wet wiping cloths were stored on equipment and countertops. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- Cloth was put in sanitizer.

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 4-205.10Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-205.10; Core; The Hi-sense chest freezer is for residential use. Ensure equipment other than toasters; mixers; microwaves; water heaters and hoods is ANSI certified or equivalent. Replace this freezer with a commercial freezer.

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 4-501.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.14; Core; The sprayer handle and sprayer head have a buildup of residue. Warewashing machines and compartmental sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. Clean the sprayer and inside the head 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 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13; Core; The fanguards in the walk-in cooler and inside of the microwave need wiping down . Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean the these items more frequently. *Points not taken due to an improvement in 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 6-403.11 (A)Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-403.11 (A); Core; Employee food was stored above the establishment's food in the counter cooler and walk-in cooler. Areas designated for employees to eat and drink; shall be located so that food; equipment; linens; single service/use items are protected from contamination. CDI- Employee food was moved to bottom shelves.

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.

More about building upkeep issues

Official record from Wake County Environmental Services, Mar 19, 2026 · Original Source

1 - Inspection

Jul 28, 2025

Score 97

Official score: 97 · Understand This Area’s Scale

8 recorded violations

notedCode 6-301.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.12; Priority Foundation; The papertowel dispenser at the handwashing sink was not supplied with papertowels. Handwashing sinks shall be supplied with paper towels or an approved hand drying device. Provide paper towels or approved alternative for hand drying at each handsink.

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 properly labeled: original container

Inspector’s Notes

3-302.12; Core; Containers of grits and cinnamon/sugar mix were not labeled with a name but were dated. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. CDI- Names were added; discussion on when and what to label and date.

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.

More about food source, dating, or labeling problems

notedCode 6-501.111Pests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-501.111; Core; Gnats are in the back of the kitchen by the floor drains; handwashing sink; and three compartment sink. The premises shall be maintained free of insects; rodents; and other pests. PIC states that they have requested serving from their pest control company.

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.

More about signs of rodents or insects

notedCode 3-304.14(B)Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14(B); A wet wiping cloth was neatly folded beside the sanitizer bucket. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- Cloth was put in sanitizer.

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 3-304.12 (A & C)Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 (A & C); Core; Bowls were stored in the bulk containers of chicken breader and a knife was stored in the crevice between the prep cooler and steam table. Utensils stored in food; shall be stored with their handle above the food;in-use utensils on a clean portion of the food preparation table or cooking equipment. Only store utensils with handles in food; employee removed knife and sent it to dish area.

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

majorCode 4-302.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-302.14; Priority Foundation; Quat. ammonia and chlorine based sanitizer test strips are available; but establishment is using DDBSA (Sink and Surface Cleaner). A test kit that accurately measures sanitizer concentrations shall be maintained on site. A verification visit will be made no later than Thursday; August 7; 2025 to ensure DDBSA test strips have been purchased.

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 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13; Core; The bottom of the prep cooler has pooled water and food debris; the back of the monitor at the make-line has a buildup of dust; the sugar and Splenda in the self-service area have buildup of grit in them; and the green drying rack has a buildup of dust in spots. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean these items 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 6-403.11 (A)Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-403.11 (A); Core; An employee drink was stored on the counter cooler. Areas designated for employees to eat and drink; shall be located so that food; equipment; linens; single service/use items are protected from contamination. CDI- Drink was voluntarily discarded.

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.

More about building upkeep issues

Official record from Wake County Environmental Services, Jul 28, 2025 · Original Source

1 - Inspection

Mar 3, 2025

Score 94.5

Official score: 94.5 · Understand This Area’s Scale

5 recorded violations

notedCode 6-301.11 Handwashing CleanserHandwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.11 Handwashing Cleanser; Availability (Pf) Handsinks on cook line and by three compartment sink lacking soap. All handsinks shall have soap. Soap supplied to sinks. 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.

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw shell eggs cracked into container and on top shelf in one door under counter cabinet in biscuit making area above shredded cheese that the PIC states is used in the biscuits and on the makeline table. Food shall be stored according to final cook temperature. Items rearranged and eggs placed on bottom shelf. CDI

In Plain English

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

More about other finding

criticalCode 4-501.114 Sink and surface sanitizer dispenser not at proper concentration range as designated on test strips provided by Ecolab. Tested with inspector's strips and facilitiesCleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114 Sink and surface sanitizer dispenser not at proper concentration range as designated on test strips provided by Ecolab. Tested with inspector's strips and facilities; both were 1.17 or less. Contact Ecolab to have concentration corrected and hand mix sanitizer in the current time and verify with test strips.

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 3-501.17 Pf. Veggie sausage patties in container in makeline cab and lacking dateFood source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17 Pf. Veggie sausage patties in container in makeline cab and lacking date; pooled eggs in squeeze bottles lacking date; half and half lacking date in biscuit area (container half full). Food shall be dated when prepared; cooked or original package opened. PIC stated that the veggie sausage was opened yesterday and the eggs were done today and used for two days (prepared every other day); and the half and half was opened today. PIC dated items properly. 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.

More about food source, dating, or labeling problems

notedCode —Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13 Outsides of refrigeration equipment and biscuit warmer drawers has a buildup of food debris. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean 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

Official record from Wake County Environmental Services, Mar 3, 2025 · Original Source