ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Wingstop last inspected?
The most recent inspection on record was on Oct 19, 2026. The result listed by Wake County Environmental Services was “Score 97.5” (official score 97.5).
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?
7 inspections on record, from Jan 4, 2024 to Oct 19, 2026.
Has Wingstop ever been closed by the health department?
No closure appears in the 7 inspection records we hold for this business. The earliest is dated Jan 4, 2024.
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11; Core - (REPEAT) Observed ice accumulation and drips on top of bun bags in walk-in freezer due to condensation leaks. Food shall be protected from contamination by storing where it is not exposed to splash; dust; or other contamination. Remove ice from on top of bun bags. Until leaks are fixed; do not store food boxes underneath leaking areas. Consider placing pans under leaking ice.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
4-501.11; Core - Some wire shelves were peeling/damaged. Food service equipment shall be kept in good repair. Replace damaged equipment with similar approved items.
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 (B) and (C)Cleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11 (B) and (C); Core - (REPEAT) Observed soiled shelves (and shelf undersides/splash areas); equipment legs; reach-in freezer interior bottom; dunnage racks; and several old stickers and sticky residues were on shelves. Equipment and utensil nonfood contact surfaces shall be kept clean. Increase cleaning frequency of surfaces/equipment above.
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.
6-501.11; Core - (REPEAT) Walk-in freezer condensation leaks were observed as seen by accumulated ice on walk-in freezer floor; around ceiling vent area; and on food bags below. Some small holes were in walls. Physical facilities shall be maintained in good repair. Repair walk-in freezer condensation leaks; and seal wall holes. 6-501.12; Core - (REPEAT) Flooring and drain under ice machine were soiled. Ice was accumulated on freezer ceiling and floor. Physical facilities shall be kept clean. Increase floor/drain cleaning frequency; and remove accumulated ice. 6-501.16; Core - (REPEAT) A wet mop at mop sink/can wash was drying with mop head up; leaning against wall. After use; mops shall be positioned so they air dry without soiling walls; supplies and equipment. Store wet mop hanging with handles up and mop heads down; draining into basin below.
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.
3-501.16 (A)(2) and (B); Priority - Several cooked cobs of corn on refrigerated make line top were above 41F (as high as 56F) because they were stored above fill or chill line on storage container. Unless actively preparing; properly cooling or using approved time as a public health control (TPHC); cold TCS* foods shall be kept at 41F or less. CDI by properly refrigerating cobs of corn.
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.
4-203.12 (B); Priority Foundation - One indicating thermometer in walk-in cooler was reading about 65F (food temperatures inside were 37-38F); and one thermometer inside make like bottom unit was reading about 15F (foods inside were 41F). Indicating thermometers inside refrigerators shall be accurate to plus or minus 3 degrees F. CDI by removing inaccurate thermometers from refrigerators. NOTE: Other accurate thermometers were located inside walk-in cooler and make line unit.
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.
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11; Core - Observed ice accumulation and drips on food boxes in walk-in freezer due to condensation leaks. Food shall be protected from contamination by storing where it is not exposed to splash; dust; or other contamination. Until leaks are fixed; do not store food boxes underneath leaking areas. Consider placing pans under leaking ice.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
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 - (REPEAT) Observed soiled shelves (and shelf undersides/splash areas); equipment legs; reach-in freezer interior bottom; dunnage racks; and many old stickers and sticky residues were on shelves. Equipment and utensil nonfood contact surfaces shall be kept clean. Increase cleaning frequency of surfaces/equipment above.
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.
5-501.114; Core - Trash dumpster drain hole had missing plug. Trash/recycling receptacles with drains shall have plugs in place. Replace missing drain plug.
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.
6-501.11; Core - (REPEAT) Ice was accumulated on walk-in freezer floor; and some ice was on ceiling vent area. Physical facilities shall be maintained in good repair. Remove ice where it's accumulated; and repair condensation leaks. 6-501.12; Core - Flooring under equipment; shelves and in corners was soiled. Physical facilities shall be kept clean. Increase floor cleaning frequency. 6-501.16; Core - (REPEAT) A few wet mops at mop sink/can wash were drying with mop heads up; leaning against wall. After use; mops shall be positioned so they air dry without soiling walls; supplies and equipment. tore wet mop hanging with handles up and mop heads down; draining into basin below.
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 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 entire 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...Maintain a person in charge who is a CFPM that is on site at all times during operation. For classes and exams to become a CFPM that are offered both in English and Spanish; go to ServSafe.com OR raisethegrade.com
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.
notedCode 4-903.11(A) and (C)Equipment and utensils
Official Wording
Single-use & single-service articles: properly stored & used
Inspector’s Notes
4-903.11(A) and (C); Core - Disposable paper food boats were stored with food contact sides up; and two large plastic wrap rolls were uncovered/unwrapped and stored directly on wire storage shelving...Single service disposable food/beverage containers or articles shall be protected from contamination...Cover or invert paper boats; and keep plastic rolls in clean covered container or dispenser.
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.
4-501.11; Core - Several wire shelves were peeling/damaged and a few refrigerator door gaskets were cracked/torn...Food service equipment shall be kept in good repair; and door seals shall be intact and tight...Replace damaged equipment with similar approved items.
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 (B) and (C)Cleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11 (B) and (C); Core - (REPEAT) Observed soiled shelves; reach-in freezer interior bottom; dunnage racks; and many old stickers and sticky residues were on shelves...Equipment and utensil nonfood contact surfaces shall be kept clean...Increase cleaning frequency of surfaces/equipment above.
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.
5-501.111; Core - (REPEAT) One dumpster has missing top lids; and the other dumpster has cracked top lids...Trash/recycling receptacles shall be kept in good repair...Contact property manager/landlord to have them contact solid waste company to replace dumpsters with attached and intact lids.
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.
6-501.11; Core - (REPEAT) Ice was accumulated on walk-in freezer floor; and a little ice was on fan vent...Physical facilities shall be maintained in good repair...Remove ice where it's accumulated; and repair condensation leaks. 6-501.16; Core - One wet mop was stored down inside mop sink basin; and one mop had handle down in basin with mop head up; leaning against wall...After use; mops shall be positioned so they air dry without soiling walls; supplies and equipment...Store wet mop hanging with handles up and mop heads down; draining into basin below.
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.
5-205.11 (A); Priority Foundation - A tall speed rack was completely blocking access to handsink by frying area... A handsink shall be maintained so that it is accessible at all times for employee use...CDI by moving speed rack away from handsink. 6-301.12; Priority Foundation - No paper towels were available at handsink near utensil washing area...Paper towels or other approved hand drying device shall be provided at each handsink...CDI by providing paper towels at handsink.
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.
3-501.16 (A)(2) and (B); Priority - Raw chicken wings in top section of bus tub on table by fryer area were above 41F...Unless actively preparing; properly cooling or using approved time as a public health control (TPHC); cold TCS* foods shall be kept at 41F or less...CDI by placing time sticker on chicken wings and completing TPHC template during inspection; listing raw chicken wings on it.
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.
Time as a Public Health Control; procedures & records
Inspector’s Notes
3-501.19 (A) (1); Priority Foundation - Tub of blanched French fries was on counter top without time stamp; and PIC stated they were using a time control procedure for them. After reviewing restaurant's time control procedures; they were not sufficient to meet the rules for time as a public health control...Written procedures that meet the rules for time as a public health control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C)...CDI by completing Wake County TPHC form and listing blanched fries on it. Also; time stamp was placed on tub of fries when it was taken out of refrigerator.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s Notes
7-201.11; Priority - In office/storage room; several containers of cleaners/soap were stored above bags of clean wiping cloths...Toxic materials; cleaners; sanitizers shall be stored to avoid contamination of food; equipment; utensils; linens; and single-service/use items...CDI by properly storing cleaners and soap.
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.
4-901.11; Core - (REPEAT) Some clean containers were stacked while wet...After cleaning and sanitizing; equipment and utensils shall be stored to air dry properly...Completely air dry these items before stacking them.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-501.14; Core - Observed soiled interiors of washing; rinsing and sanitizing compartments of 3-comp sink...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 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.
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 - Observed soiled shelves; speed racks; and many old stickers and sticky residues were on shelves and surfaces at prep line area. Large build-up of ice was inside reach-in freezer...Equipment and utensil nonfood contact surfaces shall be kept clean...Increase cleaning frequency of surfaces/equipment above. Defrost interior of freezer more frequently (check to see why freezer is accumulating ice so quickly).
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.
5-501.111; Core - Cardboard dumpster has missing top lids...Trash/recycling receptacles shall be kept in good repair...Contact property manager/landlord to have them contact solid waste company to replace cardboard dumpster with intact lids. 5-501.114; Core - Trash dumpster drain had missing plug...Trash/recycling receptacles with drains shall have drain plugs in place...Contact property manager to have drain plug replaced.
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.
6-501.11; Core - (REPEAT) Observed ice build-up on fan vent in walk-in freezer. Condensation was also dripping from walk-in cooler ceiling seams...Physical facilities shall be maintained in good repair...Repair condensation leaks. 6-501.12; Core - Observed soiled flooring under cooking line; ice machine; corners; in office/storage room. Some vent hood filters and fire suppression components had grease accumulation...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
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.
4-901.11; Core; Observed some clean containers stacked while wet. Found some clean inverted food containers stacked while wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
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.
6-501.11; Core; Observed ice build-up on fan vent in walk-in freezer. Physical facilities shall be maintained in good repair. Repair leak.
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.
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. CDI-List of accredited CFPM courses provided
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.
2-201.11 (A); (B); (C); and (E); Priority; The employee health policy could not be verified during inspection. The person in charge shall require employees to report information about their health and activities as it relation to diseases that are transmissible through food. CDI - Employee Health Form poster provided was emailed to manager at the end of inspection.
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.
4-601.11 (A); Priority Foundation; Observed some clean metal containers and lids with sticker residue. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Utensils moved to 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.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official Wording
Proper cold holding temperatures
Inspector’s Notes
3-501.16 (A)(2) and (B); Priority; Observed corn on the cob on ice in flip top prep unit and prep area with temperatures above 41F (see temperature chart above). TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or below. CDI-Corn in flip top was fully submerged in ice and corn on prep table was discarded.
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.
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11; Core; Observed ice accumulation on food boxes in walk-in freezer due to leak. Food shall be protected from contamination by storing where it is not exposed to splash; dust; or other contamination. Relocate boxes.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
4-901.11; Core; Observed some clean containers stacked while wet. Found some clean inverted food containers stacked while wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
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.
6-501.11; Core; Observed ice build-up and water leak in walk-in freezer. Physical facilities shall be maintained in good repair. Repair leak.
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.
2-201.11 (A); (B); (C); and (E); Priority; The employee health policy could not be verified during inspection. The person in charge shall require employees to report information about their health and activities as it relation to diseases that are transmissible through food. CDI - Employee Health Form and Action Chart given to PIC. ***First inspection
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s Notes
2-501.11; Priority Foundation; A Vomit and Diarrhea Clean Up plan was not available. A written plan/procedure for cleaning up and preventing the spread of vomit and fecal matter shall be maintained on site. CDI-Vomit and Diarrhea Clean-Up plan was given to PIC. ***First inspection.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
3-302.11; Core; A box of frozen chicken filets was stored above containers of milk in the walk-in cooler. Frozen; commercially processed and packaged raw animal foods may be stored above frozen; commercially processed ready to eat food unless the seals are broken. CDI- Chicken was placed on bottom shelf.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s Notes
7-201.11; Priority; A box of Diet Coke syrup was stored with containers of degreaser. Poisonous or toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens and single service/use articles. CDI - Soda syrup was relocated.
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.
minorCode 4-903.11(A) and (C)Equipment and utensils
Official Wording
Single-use & single-service articles: properly stored & used
Inspector’s Notes
4-903.11(A) and (C); Core; A box of cups is being stored on the floor. Single service/use articles shall be stored at least six inches above the floor. Store single service/use articles on shelving.
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.
5-501.110; Core; Several boxes associated with the Wing Stop logo or that are on the menu are located outside of the dumpsters. Trash; recyclables and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. ; 5-502.11; Core; The recycling dumpster is overflowing. Trash; recyclables and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that will attract insects/rodents. Speak with landlord about increasing the amount of times trash/recycling is picked up.
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.
6-501.12; Core; There is a buildup of oil and sludge on the floor between the fryer and prep table. The physical facilities shall be maintained clean. Clean the floors; walls and ceilings on a frequent basis. ; 6-501.16; Core; The mop is stored in dirty mop water. Mops not in use shall be stored in a manner that allows them to air-dry without soiling walls; equipment or supplies. Store mop in the top section of the bucket; store in mop sink area with the handle "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.