Restaurant · Wake County, NC

Wendys

2007 Nw Cary Pky

Last inspected Oct 21, 2026 · View Map ↗ · Compare ↗

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Score 99

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Wendys last inspected?: The most recent inspection on record was on Oct 21, 2026. The result listed by Wake County Environmental Services was “Score 99” (official score 99).
Were any violations recorded at the last inspection?: Yes: 3 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 6 inspections on record, from Dec 15, 2023 to Oct 21, 2026.
Has Wendys ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Dec 15, 2023.

The Full Inspection History

6 inspections

1 - Inspection

Oct 21, 2026

Score 99

Official score: 99 · 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; Observed dried food debris on utensils stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp 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 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; Observed a few reach in doors on the line that were not closing properly due to the gaskets. Equipment shall be maintained in a state of repair and condition that meets the requirements. Repair or replace equipment. Manager has placed an order for new gaskets.

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 5-202.13Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-202.13; Priority; Observed faucet hose for soapy water and sanitizer dispensers submerged in water. To avoid backsiphonage an air gap is required. An air gap between the water supply inlet and the flood level rim of the plumbing fixture equipment; or non food equipment shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). Hoses removed. Zip tie hose at least one inch above the rim of the sink basin.

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.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, Oct 21, 2026 · Original Source

1 - Inspection

May 28, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

3 recorded violations

notedCode 2-301.14Handwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

2-301.14; Priority; Observed team member at raw burger station place raw burgers on the grill; then placed hands inside sanitizer bucket to clean hands using the wiping cloth. Hands shall be washed: After handling soiled equipment or utensils; During food preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands. EHS interrupted activities and request hand wash-team member 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

6-501.111; Core; Observed a few flies active during inspection. 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 by: (A) Routinely inspecting incoming shipments of food and supplies; (B) Routinely inspecting the premises for evidence of pests; (C) Using methods; if pests are found; such as trapping devices and (D) Eliminating harborage conditions. If issue persists; Call pest control.

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 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13; Core; Observed a buildup of debris and ice buildup inside tall freezer on the line. NonFood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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 28, 2026 · Original Source

1 - Inspection

Jan 30, 2026

Score 99

Official score: 99 · Understand This Area’s Scale

3 recorded violations

notedCode 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; Observed cup of sanitizer stored next to single use cups. Observed pan of sanitizer stored next to oreo and other toppings used for milk shakes. Poisonous or toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service or single-use articles by: •Separating the poisonous or toxic materials by spacing or partitioning; •Locating the poisonous or toxic materials in an area that is not above food; equipment; utensils; linens; and single-service articles or single-use articles. Items placed in designated area

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

notedCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Observed cheese sauce cooling prepared at 10:30 cooling inside tightly covered container. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed.

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 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; Observed food debris baked into plastic lexan containers. Containers are damaged and no longer cleanable. Equipment shall be maintained in a state of repair and condition that meets the requirements. Repair or replace equipment. Items 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

Official record from Wake County Environmental Services, Jan 30, 2026 · Original Source

1 - Inspection

May 1, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

4 recorded violations

notedCode 2-501.11Other

Official Wording

Procedures for responding to vomiting & diarrheal events

Inspector’s Notes

2-501.11; Priority Foundation; Policy not available for review. Observed spill kit without instructions. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees; consumers; food; and surfaces to vomitus or fecal matter. EHS sent policy and poster to PIC via email.

In Plain English

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

More about other finding

notedCode 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation; Observed hand soap missing at one hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing.Soap replaced.

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

3-501.16 (A)(2) and (B); Priority; Observed pepper jack and asiago cheeses holding above 41F on large makeline station. Temperatures verified with facilities thermometer. TCS food shall be held at 41F or below. Items discarded.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.19Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19; Priority Foundation; Observed new time stamps placed on american cheese that had been sitting on the makeline at room temperature. Written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request. ; If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less; or 7 C (45 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. EHS provided training. Original time stamps placed back on the product.

In Plain English

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

More about other finding

Official record from Wake County Environmental Services, May 1, 2025 · Original Source

1 - Inspection

Oct 8, 2024

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

2 recorded violations

notedCode 2-501.11Other

Official Wording

Procedures for responding to vomiting & diarrheal events

Inspector’s Notes

2-501.11; Priority Foundation; Policy not available for review. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees; consumers; food; and surfaces to vomitus or fecal matter. EHS sent policy and poster to PIC via email.

In Plain English

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

More about other finding

notedCode 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; Observed thick ice buildup inside tall reach in freezer on the line. Equipment shall be maintained in a state of repair and condition that meets the requirements. Repair 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.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Oct 8, 2024 · Original Source

1 - Inspection

Dec 15, 2023

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

2 recorded violations

minorCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Core; Lettuce was cooling with tight fitting lids in prep cooler and walk in cooler. Food being cooled shall be loosely covered or uncovered if protected from overhead contamination. CDI: Coverings removed.

In Plain English

More about food kept at an unsafe temperature

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; Side of fry station and exhaust vents of fry and grill stations were soiled with grease residue. Non-food contact services shall be clean to sight and touch. Clean items noted.

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, Dec 15, 2023 · Original Source