Restaurant · Wake County, NC

Terrabella Of Fuquay Varina Dining

6516 Johnson Pond Rd

Last inspected Oct 19, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 98.5

Get the Next Inspection, Free.

We'll email you when Terrabella Of Fuquay Varina Dining has a new health inspection. No spam, one-click unsubscribe.

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

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

Quick Answers

When was Terrabella Of Fuquay Varina Dining last inspected?: The most recent inspection on record was on Oct 19, 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?: 8 inspections on record, from Dec 12, 2023 to Oct 19, 2026.
Has Terrabella Of Fuquay Varina Dining ever been closed by the health department?: No closure appears in the 8 inspection records we hold for this business. The earliest is dated Dec 12, 2023.

The Full Inspection History

8 inspections

1 - Inspection

Oct 19, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

minorCode 4-602.11 Equipment Food-Contact Surfaces and Utensils - FrequencyCleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency; Core; Ice chute on dispenser in serving area and right side of ice shield in large ice machine starting to accumulate pink and black residue. Equipment such as ice machines; beverage dispensing nozzles and enclosed components of ice bins shall be cleaned at a frequency necessary to prevent buildup of soil or residues. Clean these areas 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 7-201.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11; Priority; Spray bottle of bleach cleaner hanging on prep sink splash guard next to handsink at beginning of inspection. Poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service items. Arrange chemicals and cleaners in a separate area; away from food and other items. Spray bottle moved during 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.

More about chemicals stored or used unsafely

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

1 - Inspection

Jun 8, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

3 recorded violations

notedCode 3-501.17(B) Ready-to-eat TCS foodFood source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17(B) Ready-to-eat TCS food; date marking; Priority Foundation; Deli ham stored in container with date marking 5/27. Deli meat comes in from Sysco pre-sliced and date marking is added when received; and when opened. Ham did not have opened date. Ensure employees are adding another date that stated when opened to ensure foods are not held more than 7 days. Date added during inspection. (B) Except as specified in (E-G); commercially prepared READY-TO-EAT TCS FOODs shall be clearly marked; at the time the original container is opened in a facility and if the FOOD is held for more than 24 hours; to indicate the date by which the FOOD shall be used or discarded; not to exceed 7 days and: Pf (1) The day the original container is opened in the facility shall be counted as Day 1; Pf and (2) The date marked by the facility may not exceed a manufacturer’s use-by date if it is based on FOOD safety. Pf

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 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; Core; Hot holding cabinet soiled with food debris and residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean the hot box cabinet more frequently. Much improved on previous nonfood-contact surfaces. Manager stated they will coordinate a day to prepare sandwiches and salads for lunch and a pasta for dinner to use the steam well unit and not the hot holding cabinet to allow for a whole day to clean and air dry cabinet.

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; Core; Dust buildup on ceiling vents in the kitchen. Physical facilities; floors walls and ceilings; shall be kept clean. Clean these areas more frequently. Much improvement on walls and floor cleaning from previous inspection.

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 8, 2026 · Original Source

1 - Inspection

Sep 30, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

3 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11(A);Priority Foundation; Scoop and tongs stored as clean with food debris on the food-contact portion of the utensils. Equipment food contact surfaces and utensils shall be clean to sight and touch. Items moved to three compartment sink during inspection.

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 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12;Core; Sugar and flour bins have faded and missing labels. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. Manager added labels during inspection. Only other bin was rice. No points deducted.

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

minorCode 6-501.12 CleaningCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Cleaning; Frequency and Restrictions; Core; Floors under equipment and floor drains need to be cleaned. Walls behind prep sinks and near juice machine with food debris splatter. Physical facilities; floors walls and ceilings; shall be kept clean. Clean these areas 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, Sep 30, 2025 · Original Source

1 - Inspection

Jun 17, 2025

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

3 recorded violations

notedCode 6-301.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.12; Priority Foundation; No paper towels at handsink near dish machine area and three compartment sink. Each handsink shall be supplied with individual disposable paper towels or other approved hand drying device. Paper towels added to the dispenser during inspection. 6-301.11 No soap at handwash sink next to prep sink. Each handwashing sink shall be provided with a supply of hand cleaning liquid; powder; or bar soap. Soap added during inspection.

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

4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness; Priority; Chlorine sanitizer concentration in dishwasher was less than 50 ppm; test strips read about 10ppm. The approved concentration shall be 50-200 ppm. Chlorine feeder not working; and holding sanitizer prime button did not add more solution. You may wash dishes in dishwasher; but must then place in sanitizer for at least 30 seconds and allow to air dry; or solely use three compartment sink to wash dishes until ECOLAB can service dish machine. Manager called ECOLAB during inspection. Sanitizer basin filled during inspection and dishes from dish machine placed into sanitizer solution at three compartment sink.

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 4-601.11 (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; Core; Legs of prep tables; sides of some equipment on the cook line and shelving in dry storage has some food debris and residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently. Manager stated he has power washer to clean shelves; and is coordinating when to wash nonfood-contact surfaces of equipment in-between cooking and services for residents.

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, 2025 · Original Source

1 - Inspection

Feb 10, 2025

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

3 recorded violations

notedCode 6-301.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.12; Priority Foundation; Noted Paper towels were missing from the Employee bathroom during time of inspection. Ensure all handwashing station are stocked with paper towels and soap at all times. CDI- Paper Towels replaced. 6-301.11 No soap at handwash sink in front area. Each handwashing sink shall be provided with a supply of hand cleaning liquid; powder; or bar soap. Soap added.

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

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

Inspector’s Notes

4-502.11 (A) and (C) Multiple handles missing on steam table lids. Utensils shall be maintained in a good state of repair or shall be discarded.

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 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; Severe black residue build up on the FRP panel to right of dishwasher. Cleaning needed on floor by fryer. Physical facilities shall be cleaned as often as necessary to keep them clean. 6-101.11 Surface Characteristics - Indoor Areas (C) Mixer on wooden pallet. Materials shall be: smooth; durable; and easily cleanable; nonabsorbent for areas subject to moisture such as food preparation areas. Remove wood. Note: :Mixer is likely being removed entirely.

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, 2025 · Original Source

1 - Inspection

Oct 11, 2024

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

2-102.12 (A) Certified Food Protection Manager (C) No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.

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 Chlorine sanitizer concentration in dishwasher was less than 50 ppm. The approved concentration shall be 50-200 ppm. Chlorine feeder not working. Priming did not help. You may wash dishes in dishwasherCleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

Chlorine sanitizer concentration in dishwasher was less than 50 ppm. The approved concentration shall be 50-200 ppm. Chlorine feeder not working. Priming did not help. You may wash dishes in dishwasher; but must then place in sanitizer for at least 30 seconds and allow to air dry.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; Cleaning needed on wire shelving in walk in cooler. Sticky dry goods containers (flour etc.). Non-food contact services shall be clean to sight and touch.

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 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; Severe black residue build up on the FRP panel to right of dishwasher. Physical facilities shall be cleaned as often as necessary to keep them 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

Official record from Wake County Environmental Services, Oct 11, 2024 · Original Source

1 - Inspection

May 9, 2024

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

3 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; Serve safe expired. No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.

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; Caulking on dishwasher drainboard turning black. Recaulk.

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 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; Cleaning needed on wire shelving in walk in cooler. Sticky dry goods containers (flour etc.). Non-food contact services shall be clean to sight and touch.

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, May 9, 2024 · Original Source

1 - Inspection

Dec 12, 2023

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

4 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; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.

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; Caulking on dishwasher drainboard turning black. You can attempt to clean; but will most likely require removing and replacing caulk.

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 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; Some cleaning of white debris on walk in cooler shelves and soil on transport racks.

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 6-501.14Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-501.14; Core; Ceiling vents and surrounding ceiling have build up of dark dust/debris. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials.

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, Dec 12, 2023 · Original Source