Restaurant · Wake County, NC

Willow Creek Exxon

1133 Old Honeycutt Rd

Last inspected Oct 30, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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

Quick Answers

When was Willow Creek Exxon last inspected?: The most recent inspection on record was on Oct 30, 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?: 7 inspections on record, from Nov 9, 2023 to Oct 30, 2026.
Has Willow Creek Exxon ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Nov 9, 2023.

The Full Inspection History

7 inspections

1 - Inspection

Oct 30, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

notedCode 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. Information about upcoming classes sent to managers.

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 4-101.11 (A) - (E ) Several small Rubbermaid containers stored on shelf above three compartment sink with red staining. Food contact surfaces shall be (A) Safe PCleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-101.11 (A) - (E ) Several small Rubbermaid containers stored on shelf above three compartment sink with red staining. Food contact surfaces shall be (A) Safe P; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage. Replace small containers with NSF restaurant containers able to withstand repeated washing. Keep working to replace containers

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 30, 2026 · Original Source

1 - Inspection

Jun 10, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

3 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding; Priority; Sliced tomatoes in make line cooler stacked over fill line. Tomatoes in unit under fill line at 41F and below; but items above line at 43-44F. Educated about not stacking over fill lines to maintain temperature. TCS (Time/Temperature controlled for safety) foods shall be held cold at 41F or below. Tomatoes over fill line moved into a separate container and placed in the bottom of the cooler during inspection.

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 4-101.11 (A) - (E ) Several small Rubbermaid containers stored on shelf above three compartment sink with red staining. Food contact surfaces shall be (A) Safe PCleaning and sanitizing

Official Wording

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

Inspector’s Notes

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 10, 2026 · Original Source

1 - Inspection

Nov 13, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

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 4-101.11 (A) - (E ) Pork being stored in large clear container not a food safe container. Facility cooks proteins and mixes spices in this large container before allowing to cool and portioning into small bags and into the freezer. The lid of this container is cracked. Several small containers stored on shelf above three compartment sink with cracks. Food contact surfaces shall be (A) Safe PCleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-101.11 (A) - (E ) Pork being stored in large clear container not a food safe container. Facility cooks proteins and mixes spices in this large container before allowing to cool and portioning into small bags and into the freezer. The lid of this container is cracked. Several small containers stored on shelf above three compartment sink with cracks. Food contact surfaces shall be (A) Safe P; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage. Large container not food safe; must replace container with food grade container; and replace cracked containers as necessary.

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, Nov 13, 2025 · Original Source

1 - Inspection

Jun 4, 2025

Score 99

Official score: 99 · Understand This Area’s Scale

1 recorded violation

notedCode 7-204.11 SanitizersChemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-204.11 Sanitizers; Criteria - Chemicals; Priority; Upon asking about sanitizers used for when washing; rinsing and sanitizing dirty dishes employee showed EC bottle of Clorox cleaner and bleach. The bottle states this chemical is for use on non-porous non-food contact surfaces. EC educated the use of this chemical; even when diluted shall only be used for cleaning bathrooms; floors and other nonfood areas. Regular bleach bottle obtained from chemical storage and EC showed mixing procedure for making sanitizer. No dishes being washed at time of inspection. Three compartment sink set-up sticker provided 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, Jun 4, 2025 · Original Source

1 - Inspection

Dec 16, 2024

Score 99

Official score: 99 · Understand This Area’s Scale

2 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

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 6-501.11 Repairing - PremisesCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Men's restroom toilet lid missing. Replace. No points taken.

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 16, 2024 · Original Source

1 - Inspection

May 21, 2024

Score 99

Official score: 99 · Understand This Area’s Scale

1 recorded violation

minorCode 2-102.12 (A)Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

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

Official record from Wake County Environmental Services, May 21, 2024 · Original Source

1 - Inspection

Nov 9, 2023

Score 96.5

Official score: 96.5 · 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; 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

criticalCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority;

In Plain English

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

More about other finding

majorCode 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; Spray bottle sanitizer not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Labeled at time of 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, Nov 9, 2023 · Original Source