Restaurant · Wake County, NC

Burger King #11244

Name: Burger King #11244
Address: 2791 Nc 55 Hwy, Wake County, NC

2791 Nc 55 Hwy

Last inspected Sep 3, 2026 · View Map ↗ · Compare ↗

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Score 98

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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

9 inspections

1 - Inspection

Sep 3, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; A storage pan stored as clean had visible food residue on the bottom. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- pan removed for cleaning/sanitizing. All other equipment observed clean. No points taken

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 3-501.14(B)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(B); Priority; Observed containers of cut tomato in the walk-in cooling from prep this morning (5 hours). Cut tomato measured 42 - 47F. TCS food shall be cooled to 41F or less within 4 hours if prepared from ingredients at room/ambient temperature. CDI- cut tomato voluntarily 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.

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; Cut tomato did not cool quickly enough because it was placed in containers with lids and stacked together. Cool TCS foods using open/vented shallow containers and arrange containers to achieve faster heat transfer. CDI- cut tomato was voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

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; Gasket on reach-in freezer has some food residue accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency of this equipment. All other surfaces observed clean. No point taken.

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, Sep 3, 2026 · Original Source

1 - Inspection

May 7, 2026

Score 100

Official score: 100 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from Wake County Environmental Services, May 7, 2026 · Original Source

1 - Inspection

Sep 10, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

3 recorded violations

notedCode 4-903.11(C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(C); Core; Single-use cups stored near the register were stored outside their plastic sleeve with lip-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. Keep cups inside protective sleeve if stored near register until used.

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; Fan guards in two reach-in coolers are rusting. This prevents effective cleaning. Equipment shall be kept in good repair. Replace fan covers in near future. No point taken.

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; Walk-in cooler lighting is very dim. One bulb near door is barely lit and PIC indicated it started dimming this morning. A work order was placed. Replace light bulb to restore adequate lighting to walk-in cooler; at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor in walk-in refrigeration units. EHS is not equipped with a light meter today. No point taken.

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 10, 2025 · Original Source

1 - Inspection

Jun 2, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

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; Top of broiler soiled with black residue and grease accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency of this equipment. All other surfaces observed clean. Full point not taken.

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, Jun 2, 2025 · Original Source

1 - Inspection

Nov 25, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The 'sanitize' vat at the 3-compartment sink soiled with food and debris. Ware washing sink compartments shall be cleaned throughout the day at a frequency necessary to prevent recontamination of equipment and utensils; and at least once every 24 hours. Sink emptied; cleaned; and re-filled with sanitizer.

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 gasket soiled with accumulation. Surfaces of equipment shall be kept free of an accumulation of dust; 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

Official record from Wake County Environmental Services, Nov 25, 2024 · Original Source

1 - Inspection

Aug 2, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 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; All foods in the walk-in cooler holding above 41 F. Refer to temperature chart above. Walk-in cooler maintaining 45 F ambient. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - Walk-in cooler cooled to 41 F during inspection. Technician called in for evaluation.

In plain English

More about food kept at an unsafe temperature

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 soft serve shake machine is broken. Equipment shall be in good repair and proper adjustment. Work order placed for repair prior to 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

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; Walk-in cooler gasket soiled with accumulation. Caulking on freezer for hamburger patties soiled with food and debris. Surfaces of equipment shall be kept free of an accumulation of dust; 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

Official record from Wake County Environmental Services, Aug 2, 2024 · Original Source

1 - Inspection

Apr 22, 2024

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

minorCode 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; A few dishes stacked wet. Cleaned and sanitized dishes shall be arranged to air dry prior to stacking.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The 'rinse' vat at the 3-compartment sink soiled with food and debris. Ware washing sink compartments shall be cleaned throughout the day at a frequency necessary to prevent recontamination of equipment and utensils; and at least once every 24 hours.

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)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 dust. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Fan guards cleaned 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

Official record from Wake County Environmental Services, Apr 22, 2024 · Original Source

1 - Inspection

Jan 4, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 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; Cartons of milk holding 42-43 F in the expo cooler. Cooler holding 37 F ambient. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - Milk moved closer to cooler fans.

In plain English

More about food kept at an unsafe temperature

minorCode 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; A few dishes stacked wet. Cleaned and sanitized dishes shall be arranged to air dry prior to stacking.

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

Official record from Wake County Environmental Services, Jan 4, 2024 · Original Source

1 - Inspection

Oct 10, 2023

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

criticalCode 2-201.11 (A)Permits, training, and postings

Official wording

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

Inspector’s notes

2-201.11 (A); (B); (C); and (E); Priority; Signed Employee Health Policies shown to EHS by PIC does not include Salmonella (non-typhoidal). CDI- Provided an updated Employee Health acknowledgement form to properly inform food employees via email.

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

Official record from Wake County Environmental Services, Oct 10, 2023 · Original Source