Restaurant · Wake County, NC

Waffle House #378

3909 Hillsborough St

Last inspected Oct 6, 2026 · View Map ↗ · Compare ↗

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Score 97

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

Quick Answers

When was Waffle House #378 last inspected?: The most recent inspection on record was on Oct 6, 2026. The result listed by Wake County Environmental Services was “Score 97” (official score 97).
Were any violations recorded at the last inspection?: Yes: 4 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 Feb 16, 2024 to Oct 6, 2026.
Has Waffle House #378 ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Feb 16, 2024.

The Full Inspection History

4 inspections

1 - Inspection

Oct 6, 2026

Score 97

Official score: 97 · Understand This Area’s Scale

4 recorded violations

notedCode 2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (G) When switching between working with raw FOOD and working with READY-TO-EAT FOODHandwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; -Observation: food employee broke shell eggs with hands; placed in cooking pan and finished to cook without washing hands in between. After breaking shell eggs; make sure to wash hands before finishing cooking. -Corrected During Inspection (CDI): Person in Charge (PIC) talked to food employee that voluntarily washed hands.

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

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-202.15 Outer Openings; Protected. (A) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1)Filling or closing holes and other gaps along floors; walls; and ceilings; (3)Solid; self-closing; tight-fitting doors. -Observation: exit door located near 3 comp sink had sunlight coming through the door; no pests were found during this inspection. Also; the self-closing mechanism appears to be failing. Make sure to keep to fix if stop working. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 —Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

REPEAT 4-501.12 Cutting blocks and boards subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized shall be discarded. -Observation: make prep unit cutting boards had deep cuts and accumulation. Make sure to clean as often as necessary to remove buildup and replace if necessary. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

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 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dustCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. -Observation: gaskets in coolers had buildup and dry food debris. Make sure to clean as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). 4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: ice bin had accumulation inside in the back. Make sure to clean as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

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 6, 2026 · Original Source

1 - Inspection

Feb 6, 2025

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

5 recorded violations

notedCode —Other

Official Wording

Procedures for responding to vomiting & diarrheal events

Inspector’s Notes

Observation: Staffing did not have clean up instructions on site. CDI: Provided educational information for clean up. 2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf

In Plain English

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

More about other finding

notedCode Observation: Ice cream blenderCleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

Observation: Ice cream blender; egg pans in use; spatulas; utensils and cutting board observed accumulated with debris. An established frequency is not applied after speaking with staff to ensure all food contact surfaces are effectively washed; rinsed and sanitized every 4 hours. CDI: In use utensils removed to be cleaned. Discussed with person in charge about implmenting a schedule to meet the cleaning frequency as required. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) (C ) 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; unless otherwise indicated in the Food Code; P.

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 Observation: TCS (temperature control safety)food products (deli ham 43F)not holding 41F or below in the bottom section of make line refrigerator. CDI: TCS foods moved to reach in refrigerator. 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

Observation: TCS (temperature control safety)food products (deli ham 43F)not holding 41F or below in the bottom section of make line refrigerator. CDI: TCS foods moved to reach in refrigerator. 3-501.16 (A)(2) and (B); Priority; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P ***REPEAT***

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 —Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

Observation: The raw shell eggs on written time control polic did nto ave the time written on the overhead dry erase area. CDI: The person in charge wa sbale to demonstrate time and wrote the time required for discard and time placed out. 3-501.19 Time as a Public Health Control (P) (Pf) (B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf

In Plain English

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

More about other finding

notedCode Observation: Observation: gaskets on the refrigerators poor repair (3 door reach inCleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observation: Observation: gaskets on the refrigerators poor repair (3 door reach in; drawers make line; 2 doors on the 4 door prep upright; ) The make line refrigerator is unable to maintain temperature 41F or below. 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

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 6, 2025 · Original Source

1 - Inspection

Jul 5, 2024

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

6 recorded violations

majorCode Observation: The hand sink in the rear of the kitchen did not have disposable towels in the dispenser. Ensure that the hand sinks are checked often for a hand drying. CDI: Staff replaced towels in dispenser. 6-301.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

Observation: The hand sink in the rear of the kitchen did not have disposable towels in the dispenser. Ensure that the hand sinks are checked often for a hand drying. CDI: Staff replaced towels in dispenser. 6-301.12; Priority Foundation; Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual; disposable towels; 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.

Official Wording

Proper cold holding temperatures

Inspector’s Notes

Observation: TCS (temperature control safety)food products (deli ham 51F; prepared potatoes 49F) not holding 41F or below in the bottom section of make line refrigerator. CDI: TCS foods moved to reach in refrigerator. 3-501.16 (A)(2) and (B); Priority; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P

In Plain English

More about food kept at an unsafe temperature

minorCode Observation: The bottom refrigerator on the make line doe snot have a working thermometer. Ensure that all refrigeration equipment is affixed with a working thermometer to monitor the air temperature. 4-204-112Equipment and utensils

Official Wording

Thermometers provided & accurate

Inspector’s Notes

Observation: The bottom refrigerator on the make line doe snot have a working thermometer. Ensure that all refrigeration equipment is affixed with a working thermometer to monitor the air temperature. 4-204-112; Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. Core;

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 Observation: The food service bins were being stacked wet at the dish process area. CDI: Staff removed equipment and placed to air dry during inspection. 4-901.11Equipment and utensils

Official Wording

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

Inspector’s Notes

Observation: The food service bins were being stacked wet at the dish process area. CDI: Staff removed equipment and placed to air dry during inspection. 4-901.11; Core; After cleaning and SANITIZING; EQUIPMENT and UTENSILS: (A) Shall be air-dried

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 Observation: Cutting boards on the make line are scored and in poor repair. 4-501.12Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observation: Cutting boards on the make line are scored and in poor repair. 4-501.12; Core; Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. ; Observation: gaskets on the refrigerators poor repair. 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

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 Observation: Floors and walls under and behind dish wash area. Under wall counter over dish machine. 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

Observation: Floors and walls under and behind dish wash area. Under wall counter over dish machine. 6-501.12; Core; A) 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, Jul 5, 2024 · Original Source

1 - Inspection

Feb 16, 2024

Score 96

Official score: 96 · Understand This Area’s Scale

7 recorded violations

criticalCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Ground pork sausage stored over ribeye steaks inside meat cooler and walk-in cooler. Raw animal foods shall be stored based on final cook temperature; with ready-to-eat foods above all raw animal foods and poultry on the bottom. CDI: Items rearranged inside cooler.

In Plain English

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

More about other finding

majorCode 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Date marking stickers left on containers stored as clean over 3-compartment sink. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Items moved to be cleaned. Improvement noted from previous inspection. Continue to detail clean dishes and remove stickers.

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

criticalCode 7-204.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-204.11; Priority; Quat sanitizer concentration inside small sanitizer storage containers on cook line were below the required 200-400ppm. Chemical sanitizer applied to food-contact surfaces shall meet the specified requirements of sanitizing solutions. CDI: Sanitizers remade after large breakfast rush. No points taken.

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

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; Rust/corrosion observed on shelving inside units and dry storage. Equipment shall be maintained in a state of 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

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; Ice build-up and debris on flip-top cooler. Debris collected in reach-in gaskets and food spills observed in the bottom of reach-in units. Dust build-up on air vent guards inside walk-in cooler. Nonfood-contact surfaced of equipment shall be kept free of an accumulation of dust and other debris. Repeat.

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; Floor drains in need of cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. Repeat.

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 6-403.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-403.11; Core; Employee drinks observed on storage shelving above single-service items. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food; equipment; utensils and single-use items cannot occur. Improvement from previous inspection noted.

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, Feb 16, 2024 · Original Source