Restaurant · Wake County, NC

Benny's Billiards And Sports Bar

Name: Benny's Billiards And Sports Bar
Address: 932 Ne Maynard Rd, Wake County, NC

932 Ne Maynard Rd

Last inspected Jul 7, 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

3 inspections

1 - Inspection

Jul 7, 2026

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Some foods in the bottom of the reach in cooler (burger; chicken; meatballs) were holding 50-56F. Foods (cheese; milk) in the top of this unit were holding 38-39F. Hold TCS foods at 41F or below. CDI-Foods on lower shelves were voluntarily discarded. Unit will be serviced. Discussed using beer walk in cooler to store some foods; or purchasing a new reach in cooler with PIC; as it seems like foods might be overfilled in this unit.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 4-501.14 Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing Equipment; Cleaning Frequency (Core) 3 compartment ware washing sink is heavily soiled. Black build up present inside. This sink is also needed for washing produce. Clean the sink everyday with detergent. CDI-Degreaser and detergent was applied today and the cleaning process was started.

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; The interior and exterior of both fryers were heavily soiled. The interior of the reach in cooler was soiled. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. 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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (Core) Hoods above grill and fryers were dusty and soiled. Floor and walls need cleaning; especially near equipment. Handwashing sinks are heavily soiled; clean the handwashing sinks; including around faucet handles.

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 7, 2026 · Original Source

1 - Inspection

Aug 14, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

2 recorded violations

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; The dish machine did not have measurable chlorine solution. Maintain sanitizer at correct concentrations when being used to sanitize. CDI-Bleach solution was made at the 3-compartment sink at 200ppm for sanitizing. Ecolab was called to service the machine.

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; Floor cleaner; bathroom cleaner; and window cleaner were stored above and on the drain boards of the 3-compartment sink. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI-Chemicals were moved to the back storage area; away from food and equipment and utensils. Remind employees to store chemicals in designated areas.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

Official record from Wake County Environmental Services, Aug 14, 2025 · Original Source

1 - Inspection

Jan 31, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

7 recorded violations

notedCode 2-401.11 (B) Employee beverage is stored on the prep table in the kitchen. Closed beverage containers may be used if the container is handled to prevent contamination of the employee's handsEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (B) Employee beverage is stored on the prep table in the kitchen. Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. Store covered beverage on the low shelf or separate area. Beverage was discarded today

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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Refrigerated Hot Dogs have expired. Dates are well maintained on food. Discard anything remaining 7 days (remember the day deli meat and hot dogs are opened is day one and freezing stops the date progression). Hot Dogs were discarded today

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

notedCode 7-201.11 Cleaners and cleaning tools are stored on the right drainboard of the ware washing sink. Store toxic materials to avoid contamination of foodChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Cleaners and cleaning tools are stored on the right drainboard of the ware washing sink. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P Cleaners were moved to the left side of the sink and ladles and utensils moved to the right (clean side).

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 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards are fuzzy and rough. Replace cutting boards that are not hard and easy to clean. Scissors are brokenCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards are fuzzy and rough. Replace cutting boards that are not hard and easy to clean. Scissors are broken; replacement is needed. If ice buckets cannot be effectively cleaned; replacement is needed. discussed today

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 4-501.14 Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing Equipment; Cleaning Frequency (C) 3 compartment ware washing sink is heavily soiled. Black build up present inside. This sink is also needed for washing produce. Clean the sink everyday with detergent. Dawn Dish Detergent was applied today and the cleaning process was started.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Nonfood Contact Surfaces (C) Shelving is not clean. Upright Refrigerator is not clean with a lot of unclean build up inside around the fan. Items in the kitchen such as pen holder; ice bucket; trays inside the walk in cooler; etc are not clean. Maintain equipment and miscellaneous items 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

minorCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Floor and walls need cleaning; especially near equipment. Handwashing sinks are heavily soiled; clean the handwashing sinks; including around faucet handles.

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, Jan 31, 2025 · Original Source