Restaurant · Wake County, NC

Bad Daddy's Burger Bar

Name: Bad Daddy's Burger Bar
Address: 9402-103 Falls Of Neuse Rd, Wake County, NC

9402-103 Falls Of Neuse Rd

Last inspected Jul 31, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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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

Jul 31, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

8 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; The dish machine is sanitizing at around 10 ppm. The concentration of chlorine during the sanitizing cycle of a dish machine shall be maintained between 50 -200 ppm. A verification visit will be made on Monday; August 3; 2026 to ensure the chlorine sanitizer is being maintained between 50-200 ppm.

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 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Spray bottles of Comet were stored between boxes of marinade. Poisonous/toxic materials shall be stored in a manner that prevents the contamination of food and supplies. CDI- Spray bottles were moved to chemical storage area. *Points not increased due to bottles being spotted by PIC before inspector.

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

majorCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Flies were in the kitchen and dining areas. The PREMISES shall be maintained free of insects; rodents; and other pests. Increase efforts to control fries.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Bowls were stored in the chips and pasta; scoops were stored with the handles touching the food in the bulk containers of sugar and breadcrumbs. Utensils may be held in containers of food with the handles sitting above/out of the food or in a clean/protected location. CDI: Bowls and scoops were removed.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; The fan guard in the walk-in freezer has a buildup of dust; the green racks in the dish area have a buildup of dust and top of the dish machine; the inside of the oven has burnt on residue; and the back of the monitor near the fryer station has a buildup of dust/debris . Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean the shelving in this area 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

minorCode 5-501.17Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17; One of the trashcans in a stall is missing its cover. Bathrooms used by females shall provide covered trashcans for the disposal of feminine hygiene products. Provide a cover for the trashcan.

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 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core; The garbage dumpster is missing a drainplug. Drains in dumpsters and waste containers shall have drain plugs in place. Request a drainplug from your waste management company.

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

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; The ceiling vents in the kitchen and men's bathroom have a buildup of dust and the floor behind the cookline needs cleaning. PHYSICAL FACILITIES shall be maintained clean. Clean the floors; walls; and ceilings on a more frequent basis.

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 31, 2026 · Original Source

1 - Inspection

Dec 12, 2025

Score 98

Official score: 98 · Understand this area’s scale

6 recorded violations

notedCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; A spray bottle of Comet was stored on the shelf above the sandwich topping cooler. Poisonous/toxic materials shall be stored in a manner that prevents the contamination of food and supplies. CDI- Spray bottle was moved to chemical storage 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 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core; Damp cloth was stored on a food prep surface. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- Cloth was put in a sanitizer bucket.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; A portion cup was stored in the pesto and a cup was being used to scoop ice. Utensils may be held in containers of food with the handles sitting above/out of the food or in a clean/protected location. CDI: Bowl was removed; and scoop was used to get ice.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The handwashing sink at the expo area continues to leak when turned off. Maintain a plumbing system in good repair. Repair sink.

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 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18; Core; The underside of the urinal is soiled. Maintain handwashing sinks; toilets and urinals clean. Clean the underside of the urinal.

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 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111; Core; One of the lids is partially detached on the garbage dumpster. Keep storage areas and bins for waste in good repair. Have your landlord request a new dumpster from your waste management company.

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, Dec 12, 2025 · Original Source

1 - Inspection

Jun 24, 2025

Score 97

Official score: 97 · Understand this area’s scale

7 recorded violations

notedCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; The hot water in the men's and women's bathrooms does not temp above 82F. Tempered water shall be provided at least100F water at handwashing sinks. Adjust the water temperature at these handwashing sinks.

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; Boiled eggs (52F); deviled eggs (51F); bleu cheese crumbles (46F) and chopped romaine (46F) temped above 41F in the top and bottom sections of the salad cooler; ambient air thermometer inside of cooler read 45F. CDI- Thermostat adjusted and foods put on ice to cool down quickly since foods had been removed from walk-in cooler and put in salad cooler for about 2 hours; foods cooled down 2-3F within 20 minutes. *Points not increased due to this violation taking place with different foods in a different 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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Bowl stored in the blanched fries and a scoop was laying in the sugar. Utensils may be held in containers of food with the handles sitting above/out of the food or in a clean/protected location. CDI: Bowl was removed; and scoop was dug in the sugar.

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 4-903.11Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11; Core; A stack of aluminum trays as well as their lids were stored with their food contact surface exposed. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. CDI- Trays and lids were inverted.

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 air curtains in the walk-in cooler are torn. Maintain equipment in good repair. Replace/remove torn air curtains according to policy.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; The shelving above the prep coolers needs wiping down; the green racks where the ice bins are stored have a buildup of dust andthe monitor near the fryer station has a buildup of dust or debris . Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean the shelving in this area more frequently. *Points not increased due to overall cleanliness of kitchen.

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

minorCode 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core; The cardboard dumpster is missing a drainplug. Drains in dumpsters and waste containers shall have drain plugs in place. Request a drainplug from your waste management company. 5-501.111; Core; One of the lids on the garbage dumpster is partially detached. Dumpsters shall be maintained in good repair. Request a replacement dumpster. 5-501.115; Core; The dumpster pad is stained due to the used oil receptacle. Dumpster areas shall be maintained clean.

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 24, 2025 · Original Source

1 - Inspection

Feb 28, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Paper towels were not available at the handwashing sink in the upstairs drink station. Each handwashing sink shall be provided with individual; disposable towels. CDI- Paper towels were provided during the inspection.

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 hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; In steam well on cook line; queso (128F) was holding below 135F. TCS foods shall be maintained at 135F or above for hot holding. CDI- Queso was reheated on the stove and reached a temperature above 165F prior to placing back in holding unit.

In plain English

More about food kept at an unsafe temperature

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; Housemade buttermilk ranch in server reach-in cooler measured 44F. Ambient air of server reach-in cooler observed at 45F. TCS foods shall be maintained at 41F or less for cold holding. CDI- Food was stocked in cooler this morning and TCS foods were relocated to the walk-in cooler until unit is capable of holding food at 41F or below. EHS discussed using proper ice baths for the few TCS items in this cooler or using time as a public health control (TPHC).

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Boiled eggs (48F) and pimento cheese (51F) found cooling in the top portion of the right prep cooler on the cook line. Ambient air of prep cooler was reading 28F. Food shall be cooled by placing the food in shallow pans; separating food into smaller or thinner portions; using rapid cooling equipment; using ice as an ingredient; or other effective methods. Ensure foods are cooled down to 41F prior to placing in cold hold units. These units are designed to maintain temperature; not rapidly cool down foods. CDI- Foods taken to walk-in cooler to cool rapidly and EHS observed a cooling rate that was within parameters.

In plain English

More about food kept at an unsafe temperature

notedCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Extensive cleaning is needed on shelving and speed racks in the walk-in cooler to remove the accumulated microbial growth. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean the shelving in this area 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, Feb 28, 2025 · Original Source

1 - Inspection

Oct 31, 2024

Score 97

Official score: 97 · Understand this area’s scale

5 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; Milk in server reach-in cooler measured 47F. Ambient air of server reach-in cooler observed at 45F-47F. TCS foods shall be maintained at 41F or less for cold holding. CDI- Food was stocked in cooler this morning and TCS foods were placed in ice bath until unit can be repaired.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Containers of TCS foods in the top portion of right prep cooler on the cook line were recently switched out with clean pans and foods were holding as high as 50F. TCS foods were left out of temperature control during this process and food was not allowed to cool prior to placing back in prep cooler for service. Ambient air of prep cooler was reading 39F. Food shall be cooled by placing the food in shallow pans; separating food into smaller or thinner portions; using rapid cooling equipment; using ice as an ingredient; or other effective methods. Ensure foods are cooled down to 41F prior to placing in cold hold units. These units are designed to maintain temperature; not rapidly cool down foods. CDI- Foods were placed on ice until reaching 41F or below then placed back in prep cooler.

In plain English

More about food kept at an unsafe temperature

notedCode 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; Metal bowls used for salads and wings were stored as clean and stacked together while still wet in-between. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all utensils before stacking them together.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Plumbing system under handwashing sink in warewashing area is leaking when used. A plumbing system shall be maintained in good repair. Repair this leak.

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 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; Walk-in refrigeration has a few light bulbs out and is not providing enough illumination in unit. At least 10 foot candles are required at a distance of 30 inches above the floor; in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Replace light bulbs in walk-in cooler.

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, Oct 31, 2024 · Original Source

1 - Inspection

Feb 20, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

6 recorded violations

criticalCode 3-304.15 (A)Other

Official wording

Food separated & protected

Inspector’s notes

3-304.15 (A); Priority; The line cook grabbed two raw chicken breasts from the cooler and then wiped his gloved hands with a linen towel instead of discarding the gloves...Single-use gloves shall be used for only one task and discarded when damaged; soiled; or when interruptions in the operation occur. CDI: Employee educated. Gloves discarded.

In plain English

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

More about other finding

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; Tomato jam and guacamole in the burger flip-top cooler measured 45-51F. Cut cantaloupe and pimento cheese in the salad flip-top cooler measured 44F. Bacon that was partially cooked was sitting at room temperature. Salad dressings (made in house) like chipotle ranch measured up to 80F at the server station...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Foods in the flip-top units were cooled to 41F. The salad dressings and bacon were voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; The sanitizer bucket at the end of the line contained a large amount of debris. The solution near the server station was below 150 ppm...In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration according to EPA guidelines or manufacturer's instructions (150-400ppm for quaternary ammonium) and these solutions shall be free of food debris and visible soil. CDI: Solutions changed.

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

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; Metal bowls and pans stored as clean were stacked together while still wet in-between...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all utensils before stacking them together.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Shelves in the prep area and the walk-in cooler have food debris buildup. The coolers and freezers on the line have ice buildup in the back. The top of the dish machine is in need of cleaning...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or grease.

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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; The drains around the facility; such as underneath the drink machine upstairs; are in need of cleaning...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, Feb 20, 2024 · Original Source