Restaurant · Wake County, NC

Bad Daddy's Burger Bar #235

Name: Bad Daddy's Burger Bar #235
Address: 4213 Corners Pky, Wake County, NC

4213 Corners Pky

Last inspected Aug 27, 2026 · View Map ↗ · Compare ↗

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Score 97

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Aug 27, 2026

Score 97

Official score: 97 · Understand this area’s scale

8 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Ice machine baffle soiled with accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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 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; Various TCS (Time/Temp. Control for Safety) foods holding above 41 F in different areas/units. For reference: Facility had a delivery upon EHS's arrival. Walk-in cooler originally maintaining 43 - 45 F (during active delivery); but cooled to 34 F ambient following delivery. Refer to temperature chart. TCS foods shall maintain 41 F or below. Foods out of temperature voluntarily disposed of or moved to a freezer/the walk-in cooler to chill rapidly. The grill cooler (top portion) maintaining 55 F ambient. CDI - As mentioned above; walk-in cooler cooled to well below 41 F; as required. PIC moved all foods from the grill cooler to the walk-in cooler/un-occupied cooler drawer. Facility to use the cooler drawer for the storage of these foods. Repair the top portion of the grill cooler to hold at 41 F or below; replace; or find another use (e.g.; if not to be used for the storage of cold foods; use for dry storage items or single-use/service articles) for the top portion of the grill cooler.

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 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Flies present in the kitchen. The premises shall be maintained free of insects; rodents & other pests. Their presence shall be controlled by routinely inspecting incoming food shipments and supplies; the premises; eliminating harborage conditions; and using trapping devices or other means. Increase pest control measures.

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 4-903.11(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; Single-service/single-use containers stored with the food contact surface facing upwards on the cook line. Store inverted to prevent contamination until use; or in original protective packaging.

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; Shelving in the lowboy fry cooler and shelving in the upper fry cooler is rusty. Equipment shall be maintained in good repair. Paint shelving or obtain new shelving. Refrigerator shelving requires specialized coatings to handle cold; damp environments; with epoxy-based paint; polyurethane coatings; or alkyd enamels being the best options for durability and rust resistance. 4-501.12; Core; Various multi-colored cutting boards are heavily scored and stained. Resurface or replace cutting surfaces that can no longer be effectively cleaned. Cutting boards replaced during inspection.

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; Cleaning has improved overall; but the following areas/items need more frequent cleaning: walk-in cooler shelving; walk-in cooler fan guards; computer cords on the cook line; large white bins used for the storage of blanched fries (during prep) and various dry foods (located in the back prep are); the soap dispenser & paper towel dispenser on the cook line; and the expo cooler gaskets and general interior. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris. Increase cleaning frequency of the areas/items mentioned 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.

More about cleaning or sanitizing problems

notedCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The handwashing sink in the back prep area has a steady drip. When both handles are pushed to stop the water from running (hot and cold handles) water continuously drips. A plumbing system shall be maintained in good repair. Assess cause of drip and repair.

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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Ceiling tiles throughout the kitchen are soiled with dust and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. 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

Official record from Wake County Environmental Services, Aug 27, 2026 · Original Source

1 - Inspection

Feb 3, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 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; A few foods holding above 41 F on the cook line. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. Some foods in the expo chef cooler (top portion) filled above the food line. Fill below the food line to ensure foods maintain 41 F or below. Bags of ice may be added to foods; or TPHC (Time as a Public Health Control) in this area may be used in lieu of temperature if it is hard to maintain temperatures at 41 F or lower. CDI - Foods moved to a freezer/the walk-in cooler to chill. EHS emailed PIC TPHC procedures as an option for future use; if needed (not required).

In plain English

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; Shelving in the walk-in cooler is rusty in various areas. Equipment shall be maintained in good repair. Paint shelving or obtain new shelving. Walk-in cooler shelving requires specialized coatings to handle cold; damp environments; with epoxy-based paint; polyurethane coatings; or alkyd enamels being the best options for durability and rust resistance.

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; Cleaning has improved overall; but the following areas/items need more frequent cleaning: walk-in cooler shelving; reach-in cooler interior shelving; computer cords on the cook line; and shelving where clean dishes are stored in the ware washing area. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris. Increase cleaning frequency of the areas/items mentioned 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.

More about cleaning or sanitizing problems

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Walk-in freezer flooring soiled with dirt and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the walk-in freezer floor.

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, Feb 3, 2026 · Original Source

1 - Inspection

Jul 1, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

7 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 does not include Salmonella (non-typhoidal). Employees shall be knowledgeable of food-borne illnesses; their associated symptoms; and when not to report to work/be excluded. CDI - Updated health policy provided. Use provided policy; or adapt corporate policy to include all symptoms and food-borne illnesses.

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 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; A gloved employee observed handling a raw hamburger patty and subsequently removed the soiled gloves and donned a new pair of gloves. No handwashing observed. The hands shall be washed when switching between working with raw food and RTE (ready-to-eat) food; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; and after engaging in any activity that may contaminate the hands. CDI - Employee washed their hands. PIC to further educate all employees on proper handwashing procedures.

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; Numerous TCS (Time/Temperature Control for Safety) foods holding above 41 F in different units. Refer to temperature chart. TCS foods shall maintain 41 F or below. Foods holding 42-45 F moved to cool in the walk-in cooler. Foods above 45 F voluntarily discarded. Walk-in cooler maintaining 48 F ambient; and all foods inside the cooler holding 45 F or above. PIC stated the cooler was maintaining 41 F ambient or lower during temperature checks this morning prior to opening. Limit the amount of time cooler doors are left open (e.g. during deliveries; re-stocking; etc.) to maintain temperatures at 41 F or below. Walk-in cooled to 45 F. PIC put in an emergency work order and a technician to arrive within the hour. PIC to send EHS photos of repair tonight. VR - The following coolers holding above 41 F that were unable to be repaired/adjusted during inspection include: top portion of the grill reach-in cooler; far-right bottom cooler drawer; lowboy cooler (by fryers); and the cold top cooler (across from the grill); and the walk-in cooler. Verification of repairs are required for all of the coolers mentioned above. Repair to hold at 41 F or below. Until repair; only use these coolers during peak periods and use bags of ice to keep foods cool. Store foods in bulk in the walk-in cooler and only take out what is needed (use small portions).

In plain English

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; A sanitizer bucket stored on top of a container of bacon. Poisonous or toxic materials shall be stored so that they do 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 not above the mentioned items. CDI - PIC re-located bucket of sanitizer.

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 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

In plain English

More about signs of rodents or insects

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; A large amount of ice is present in the top portion of the grill reach-in cooler. Equipment shall be maintained in good repair. Remove ice and contact a technician for evaluation of cooler. 4-501.12; Core; The large cutting board on the cook line is heavily scored and stained. Cutting surfaces shall be resurfaced or replaced once no longer easily cleanable. Replace or resurface.

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; Walk-in cooler fan guards soiled with debris. Beer walk-in cooler gasket soiled with black accumulation. Outsides of large white bins holding various dry foods soiled with food and debris. Crevices of prep/flip top coolers on the cook line soiled with food and debris. Cooler gaskets on the cook line soiled with black 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

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

1 - Inspection

Nov 15, 2024

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Several containers of blanched French fries that had been cooling for over two hours were at a temperature over 70F. Cooked TCS(time/temp control for safety) foods shall be cooled: Within 2 hours from 135F to 70F. CDI - PIC voluntarily discarded blanched French fries. REHS recommends reducing volume of fries in containers or placing them on baking trays to assist with cooling rate. Repeat.

In plain English

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; Corel Observed some ripped gaskets on one of the coolers. Equipment shall be maintained in a state of good repair and condition. Replace damaged gaskets. Large improvement in condition of equipment from previous inspection; no points taken. Repeat.

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 5-501.17Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17; Core; The women's restroom no longer has a covered trashcan due to the top lid being damaged and removed. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add a trash can with a lid to the women's restroom before the next inspection.

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 15, 2024 · Original Source

1 - Inspection

May 7, 2024

Score 92.5

Official score: 92.5 · Understand this area’s scale

8 recorded violations

criticalCode 3-101.11Contamination

Official wording

Food in good condition; safe & unadulterated

Inspector’s notes

3-101.11; Priority; Observed a couple moldy peppers in the walk-in cooler and some moldy potatoes in dry storage. Food shall be safe; unadulterated; and honestly presented. CDI - PIC voluntarily discarded unsafe produce.

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.

More about food not protected from contamination

majorCode 3-401.14Food temperature

Official wording

Proper cooking time & temperatures

Inspector’s notes

3-401.14; Priority Foundation; Establishment is practicing non-continuous cooking of raw chicken wings (as stated by the kitchen manager of blanching chicken wings to 100F; cooling; then completing the cooking process by frying to a temperature of 165F or greater at a later date) without written procedures or prior approval from the local health department. Raw animal foods that are cooked using non-continuous process shall be prepared and stored according to written procedures that: Have obtained prior approved from the regulatory authority; are maintained at the food establishment and available to the regulatory authority upon request; describe how the requirements specified in the NC Food Code are to be monitored by the permit holder and the corrective actions taken if the requirements are not met; describe how the foods; after initial heating; but prior to complete cooking; are to be marked or otherwise identified as foods that must be cooked as specified under the NC Food Code prior to being offered for sale or service; and describe how the foods; after initial heating but prior to cooking are to be separated from ready-to-eat foods. CDI - PIC voluntarily discarded partially cooked chicken wings. If chicken wings are blanched to a temperature of 165F; they are not considered to be non-continuous cooking and therefore allowed with current approvals.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Observed two containers of cooked pasta; which had been cooling for over two hours; measured to be 99F. Cooked TCS(time/temp control for safety) foods shall be cooled: Within 2 hours from 135F to 70F. CDI - PIC voluntarily discarded cooked pasta.

In plain English

More about food kept at an unsafe temperature

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; Several TCS foods in various coolers were holding above 41F; see table above. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods above 45F; other foods moved into walk-in cooler.

In plain English

More about food kept at an unsafe temperature

minorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Core; Cooling pasta was placed into tightly-sealed containers; leading to them being unable to adequately cool to 70F within 2 hours. When placed in cooling/cold holding equipment; food containers in which food is being cooled shall be: Arranged in equipment to provide maximum heat transfer through the container walls; and loosely covered; or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer. Ensure adequate cooling methods are being used to quickly and safely cool TCS foods.

In plain English

More about food kept at an unsafe temperature

minorCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Observed flies attracted to bags of towels in the dumpster enclosure. The premises shall be maintained free of insects; rodents; and other pests. Remove bags to help reduce flies in garbage area.

In plain English

More about signs of rodents or insects

minorCode 4-903.11(A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core; Observed a couple plastic food containers and some metal bowls stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow air drying.

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

minorCode 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 following pieces of equipment are in need of repair or adjustment: walk-in freezer; drawer cooler; and top section of a reach-in cooler. Equipment shall be maintained in a state of good repair and condition. Repair or have these pieces of equipment adjusted.

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 7, 2024 · Original Source

1 - Inspection

Oct 20, 2023

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

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; A couple containers of TCS foods in one of the prep coolers and containers of buttermilk in an ice bath were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods over 45F; container of mushrooms moved to walk-in for cooling. Improvement from previous inspection.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Two containers of prepped black bean burgers had a discard date of 10/12/2023 while stored in coolers. A food shall be discarded if it: Exceeds the temperature and time combination specified in the NC Food Code. CDI - PIC voluntarily discarded out-of-date food.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

minorCode 3-501.11Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.11; Core; The low reach-in freezer is unable to maintain the french fries and tater tots fully frozen. Stored frozen foods shall be maintained frozen. CDI - Foods removed from freezer.

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; Observed grease buildup on the exterior and vent inserts of the hood system; residue or lime buildup on interior walls of the warewashing machine; and some residue buildup on the shelving units of a reach-in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these areas more frequently.

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 20, 2023 · Original Source