Restaurant · Wake County, NC

Backyard Burgers #1130

Name: Backyard Burgers #1130
Address: 13250 Strickland Rd, Wake County, NC

13250 Strickland Rd

Last inspected Mar 18, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 98

Get the next inspection, free.

We'll email you when Backyard Burgers #1130 has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

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

The full inspection history

6 inspections

1 - Inspection

Mar 18, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Employee drinks stored above facility food in the walk-in cooler. Employee food stored above a prep area. Employee food and drinks shall be stored in designated areas where the contamination of food; clean equipment; utensils; linens; single-service/single-use articles cannot result. Store employee food and beverages on the lowest possible non-work surface to prevent contamination.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

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; The walk-in freezer has ice crystals formed on the ceiling and condenser. Equipment shall be maintained in good repair. Contact a technician for evaluation.

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(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; The lowboy freezer bottom interior soiled with food and debris. The area underneath the fry baskets (stored on top of the lowboy fry freezer) soiled with grease buildup. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Broken floor tiles present in front of the prep sink. Physical facilities shall be maintained in good repair. Repair floor tiles. 6-501.12; Core; Walk-in freezer flooring underneath shelving soiled with debris. 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, Mar 18, 2026 · Original Source

1 - Inspection

Sep 15, 2025

Score 98

Official score: 98 · Understand this area’s scale

6 recorded violations

notedCode 2-201.11(A-C)&(E)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-201.11(A-C)&(E); Priority; Employee health policy provided; but no employee signatures available for review. PIC stated it has not been reviewed by employees upon hire. Signatures are required for confirmation that employees are knowledgeable of food-borne illnesses; their associated symptoms; and when not to report to work/be excluded. CDI - PIC to have all employees review and sign.

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 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Priority; When prompted by EHS; PIC indicated that food-contact surfaces such as scoops are washed; rinsed; and sanitized twice per day. If used with potentially hazardous food (Time/Temperature Control for Safety food); equipment; food contact surfaces and utensils shall be cleaned throughout the day at least once every 4 hours. CDI - Education provided. Based on current hours (10 AM - 10 PM) these shall be cleaned and sanitized at least three times per day (2 PM; 6 PM; 10 PM). PIC to increase cleaning frequency.

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; Excessive ice buildup present inside of the lowboy freezer on the cook line (used for the storage of fries). Additionally; the walk-in freezer has ice crystals formed on the ceiling and condenser. Equipment shall be maintained in good repair. Contact a technician for evaluation.

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(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; All lowboy cooler gaskets; hinges; and interiors on the cook line soiled with black accumulation; food; and debris. Walk-in cooler gasket soiled with black accumulation. White deep freezer gasket and exterior surfaces soiled with black and pink accumulation. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris. Increase cleaning frequency.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Broken floor tiles present in multiple areas throughout the kitchen. Physical facilities shall be maintained in good repair. Repair floor tiles. 6-501.12; Core; Walk-in freezer floor soiled with debris. Ceiling tiles; vents; and miscellaneous ceiling fixtures in the kitchen soiled with dust; debris; and black buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency and conduct more periodical deep cleanings.

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 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; Lighting is dim on the main cook line; in prep areas; and in the ware-washing area. Restore lighting to 50 foot-candles where food is prepared and knives are handled. Lighting shall be sufficient in areas where employee safety is a factor.

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, Sep 15, 2025 · Original Source

1 - Inspection

Mar 27, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

notedCode 2-101.11 (A)Permits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-101.11 (A); Priority foundation; No person in charge was present at the time of the inspection. The permit holder shall be the person in charge or shall designate a person in charge and shall ensure a person in charge is present at the food establishment during all hours of operation. CDI - Person in charge temporarily designated as Kevin until return of other designated PIC. REHS strongly recommends designating more PICs to ensure coverage when one is absent.

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

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; None of the present employees had food protection manager certification. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Ensure more staff are certified with food protection manager certification for coverage.

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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority foundation; A couple spray bottles of chemicals did not have labels. 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. CDI - Labels added to spray bottles.

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 4-903.11(A)(C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A)(C); Core; Observed a couple boxes of single-use cups stored on the floor. Single-use and single-service articles shall be stored: in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Move cups off the floor.

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

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; Some of the bottom shelves in the walk-in cooler are damaged and rusting. Equipment shall be maintained in a state of good repair and condition. Replace damaged shelves.

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)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (C); Core; Observed food debris buildup inside the fries freezer. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean interior of this 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.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Mar 27, 2025 · Original Source

1 - Inspection

Nov 8, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode 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 the sliced cheeses in the line cooler; milk in the counter ice bath; and some diced tomatoes in the walk-in cooler holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded milk; cheeses were moved to lower section of prep cooler to cool down; and plastic wrap lifted further on diced tomatoes to assist in cooling. 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 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Observed hamburger buns stored next to storage rack of chemicals. Poisonous/toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens and single-service/single-use articles by: Separating the poisonous/toxic materials by spacing or partitioning; and locating the poisonous/toxic materials in an area not above the mentioned items. CDI - Storage racks of buns moved away from chemicals.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed some minor dust buildup on the ceiling around the vents. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean this area.

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 8, 2024 · Original Source

1 - Inspection

Jun 3, 2024

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

minorCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; One of the handwashing sinks is broken; missing the faucet part and therefore cannot provide hot water. The handwashing sink in the women's bathroom was only reaching a temperature of 83F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Work order placed for broken handwashing sink; adjust bathroom sink to provide warmer water.

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; A couple of the sliced cheeses in the prep cooler were holding a couple degrees above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Lid added to container to allow cheeses to cool.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed cut tomatoes and prepped precooked chicken cooling in deep containers while tightly covered. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; separating the foods into smaller/thinner portions; using rapid cooling equipment; stirring the food in a container placed in an ice water bath; using containers that facilitate heat transfer; or other effective methods. CDI - Lid and plaster wrap lifted to allow for better heat trasnfer.

In plain English

More about food kept at an unsafe temperature

minorCode 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; Observed some cardboard boxes outside the dumpsters in the enclosure. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; and clean. Remove cardboard boxes from enclosure.

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, Jun 3, 2024 · Original Source

1 - Inspection

Nov 27, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

majorCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority Foundation; Observed raw chicken and raw turkey patties thawing on the top shelf of the reach in cooler above raw beef patties. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Team member rearranged storage hierarchy.

In plain English

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

More about other finding

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed tomatoes cut during inspection placed inside walk in wrapped in tight saran wrap. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf (2) Separating the food into smaller or thinner portions; Pf (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered; or uncovered if protected from overhead contamination. Covers removed.

In plain English

More about food kept at an unsafe temperature

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed dust buildup on shelving holding computer monitor above the makeline. Physical facilities shall be cleaned as often as necessary to keep them clean.; 6-501.11; Core;Observed damaged/ broken floor tiles inside kitchen. Floor is buckled inside walk in freezer with a thick buildup of ice present(this is a safety hazard. Additionally; there is thick ice buildup inside reach in freezer next to the fryer. Physical facilities shall be maintained in good repair. Repair floors and diagnose ice leak issues.

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 27, 2023 · Original Source