ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Wendy's #6325 last inspected?
The most recent inspection on record was on Nov 3, 2026. The result listed by Wake County Environmental Services was “Score 99.5” (official score 99.5).
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
8 inspections on record, from Nov 29, 2023 to Nov 3, 2026.
Has Wendy's #6325 ever been closed by the health department?
No closure appears in the 8 inspection records we hold for this business. The earliest is dated Nov 29, 2023.
4-501.11 Maintain equipment in good repair. (C): Gaskets split/torn on main make-line reach-in door. Please have this gasket replaced.
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.
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-501.111 Controlling Pests (C) Several flies observed in back kitchen area.
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.
4-501.11 Maintain equipment in good repair. (C): One gasket appears to be split/torn on main make-line reach-in door. Please have this gasket replaced.
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 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Grease accumulation observed on ANSUL system above fryer stations. Dust/grease build up on heat lamp components over fry warmer.
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 6-501.12 CleaningCleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.12 Cleaning; Frequency and Restrictions (C) Dust accumulation observed on ceiling vents near dish area and prep sinks.
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 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Grease accumulation observed on stainless steel wall behind fryer stations. Caulking observed with greasy build-up.
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.
4-602.13 Nonfood Contact Surfaces (C): Black growth build-up on exterior surfaces of reach-in cooler around door threshold. Ice build-up on top and bottom portion of single-door reach-in 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.
4-501.11 Maintain equipment in good repair. (C): One gasket appears to be split/torn on main make-line reach-in door. Please have this gasket replaced.
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.
4-602.13 Nonfood Contact Surfaces (C) Food debris observed in gaskets of reach-in cooler doors.
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.
4-501.11 Maintain equipment in good repair. (C): Heat strip on walk-in freezer is broken and theirs is significant ice build-up on the door/threshold. CDI: A work order has been placed by management.
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 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. (P): Cooked mushrooms holding below 135F. CDI: Food reheated to 165FFood temperature
Official Wording
Proper hot holding temperatures
Inspector’s Notes
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. (P): Cooked mushrooms holding below 135F. CDI: Food reheated to 165F; more hot-holding pans added to steam well basin to help keep steam trapped.
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.
5-205.11; Priority Foundation; pan is stored inside the handwashing sink. Keep hand sink free of storage and ready to use. Pan was 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.
4-501.114; Priority; no detectable sanitizer in ware washing sink or towel pan. Use test strips to verify presence of sanitizer. Bag of concentrate under the sink was empty. Manager replaced sanitizer upon request.; 4-602.11; Core; some stored metal refrigerator lids are not clean. Effectively clean the refrigerator lids as often as needed to keep them free of accumulated debris. Two refrigerator covers were placed in soapy water to start the cleaning process.
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.
4-502.11(A) and (C); Core; several 7-1/2 inch white spatulas are melted; have tattered edges; damaged. Discard damaged utensils.; 4-501.11; Core; freezer under the fry and nugget holding area is broken. Frosty machine is broken; does not hold mix at 41°F as required. Replace broken equipment.
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.
4-501.114; Priority; Quaternary Ammonium Sanitizer is 60 degree F. Use warm water to mix sanitizer. A quaternary ammonium compound solution shall have a minimum temperature of 24oC; 75oF. Sink was emptied and temperature requirements written on posted 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.
Time as a Public Health Control; procedures & records
Inspector’s Notes
3-501.19; Priority Foundation; Freezer for bags of french fries under the hot holding unit is broken. Two bags of fries are held in there. These bags can be held according to the rule Time as a Public Health Control. Frosty Mix 43.5F in the machine. It is being held on a four-hour time holding. Six hour time holding is available for product held below 70 degrees F. Written procedures are required. Frosty mix and bags of fries (and other food officially held on time-holding) shall be discarded at the end of the 4 or 6 hour time period.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
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; Bun Holding Cabinet across from the ice machine is heavily soiled. Detailed cleaning of the bun holding equipment including removal of the front door panel; white trays; laminated signs; etc is needed. . . Red condiment and cracker bins on the front counter are not clean. Extensive cleaning is needed. . Push-button electronic device near trays & red bins is heavily soiled. Maintain these items 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.
6-501.12; Core; Vent above the produce sink is dusty. Maintain vent 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.