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Restaurant · Wake County, NC

Burger King #27555

923 Gateway Commons Cir

Last inspected Jul 2, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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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

8 inspections

1 - Inspection

Jul 2, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode Observation: Employee at three comp sink was washing dishes. He washed dishes in hot soapy waterCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Employee at three comp sink was washing dishes. He washed dishes in hot soapy water; then dipped dishes in the third compartment inrsanitizer; then rinsed dishes off in hot water. 4-703.11 Hot Water and Chemical Contact Time P After being cleaned; EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds; or (B) Hot water mechanical operations by achieving a UTENSIL surface temperature of 160F as measured by an irreversible registering temperature indicator; or (C) Chemical manual or mechanical operations; applying SANITIZING chemicals by immersion; manual swabbing; brushing; or pressure spraying. Contact times shall be consistent with those on EPA-registered label use instructions by providing a minimum contact time of: (1) Except as specified under (C)(2); 10 seconds for a chlorine solution; (2) 7 seconds for a chlorine solution of 50ppm that has a pH<10 and a temperature of 100F+ or a pH of <8 and a temp of 75F+; (3) 30 seconds for other chemical SANITIZING solutions; or (4) when evaluated for efficacy; yields a 5 log reduction CDI: Spoke to PIC about correct process on wash; rinsing; then sanitizing dishes. She spoke with employee washing dishes and he corrected the process and began to wash; rinse; then sanitize dishes.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: Fruit and veggie wash dispenser is not working properly. 4-501.11 Maintain equipment in good repair.

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 2, 2026 · Original Source

1 - Inspection

Mar 5, 2026

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

minorCode —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Debris is building up behind fountain drink machine at drive thru. Grease is building up around the floor drain by burger cooker. 4-602.13 Nonfood Contact Surfaces (C)

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 5, 2026 · Original Source

1 - Inspection

Nov 18, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode Observation: Ice scoop and scoop holder have microbial growth on them. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) CDI: Both items were pulledCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Ice scoop and scoop holder have microbial growth on them. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) CDI: Both items were pulled; washed; rinsed; and sanitized.

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 —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Debris is building up behind equipment. 4-602.13 Nonfood Contact Surfaces (C)

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 18, 2025 · Original Source

1 - Inspection

Jul 1, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

notedCode Observation: Raw bacon was stored on top of ready to eat lettuce in the walk in cooler. 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

Observation: Raw bacon was stored on top of ready to eat lettuce in the walk in cooler. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) CDI: Raw bacon was moved and stored with other raw meats in the walk in cooler.

In plain English

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

More about other finding

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

1 - Inspection

Apr 22, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

Observation: Hamburgers had been removed from package and were stored directly on freezer racks. 3-305.11 Food Storage - Preventing Contamination from the Premises (C) CDI: Hamburger was thrown away.

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
notedCode Observation: Chicken hot hold rack has dust building up on it and needs to be sanitized. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Chicken hot hold rack has dust building up on it and needs to be sanitized. 4-601.11(C ) 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.

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, 2025 · Original Source

1 - Inspection

Feb 10, 2025

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. There were a few dishes that were stored as clean that were greasy to the touch. Dishes stored as clean must be free of grease and residue. CDI.. The dishes were placed at the three compartment sink to be washed again.

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 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air drying process to take place. There were a few dishes were stacked wet. CDI.. The dishes were crossed stacked.

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 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. The rinse compartment of the three compartment sink was greasy and need to be cleaned. CDI.. The sink was cleaned during the 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, Feb 10, 2025 · Original Source

1 - Inspection

Jan 25, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

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; The condiment bins in the drive thru and dining areas have a buildup of debris in them. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean the condiments bins more frequently. **Points decreased due to overall improvement of cleaning.

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 5-501.16Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.16; Core; A trashcan is needed at the handwashing sink in the drive-thru window by the 3-compartment sink. Trashcans shall be located by handwashing sinks supplied with disposable papertowels. Put a trashcan by this handwashing sink.

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, Jan 25, 2024 · Original Source

1 - Inspection

Oct 23, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

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; The fan guards in the walk-in cooler have a buildup of dust on them; there was sweetener debris in the condiment bins in the dining area; the top of the freeze machine and condiment rack over the register in the drive thru area need cleaning; the gasket on the coffee cooler needs wiping down; and the hood areas over the fryer and broiler need more detailed cleaning. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items 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
majorCode 6-302.11Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-302.11; Priority Foundation; The men's bathroom did not have toilet paper; a stack of napkins was on the floor. Toilet paper shall be provided at each toilet. CDI - Toilet paper was put in bathroom.

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 lower portion of the wall in the mop sink has black residue on it; the floor drain under the 3 compartment sink needs cleaning; and the floor of the first drive thru window that is not in use needs cleaning. The 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
minorCode 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; There was no lighting in the hood over the fryers. At least 50-foot candles of lighting shall be at a surface where food employees are working with food; utensils such as knives; slicers; grinders or saws or equipment where employee safety is a factor. CDI- Maintenance staff replaced bulb.

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 23, 2023 · Original Source

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