Restaurant · Wake County, NC

Burger King #2983

Name: Burger King #2983
Address: 6500 Glenwood Ave, Wake County, NC

6500 Glenwood Ave

Last inspected May 7, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 98.5

Get the next inspection, free.

We'll email you when Burger King #2983 has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

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

The full inspection history

7 inspections

1 - Inspection

May 7, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode Observation: The ice container was observed with debris accumulation on the food and non-food contact surface while being stored cleanCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: The ice container was observed with debris accumulation on the food and non-food contact surface while being stored clean; CDI: Ice container was removed for clenaing; sanitizing during inspection. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.

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 Observation: The rear door used for trash disposal and food retrieval from exterior storage has an air curtain that is no longer workingPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: The rear door used for trash disposal and food retrieval from exterior storage has an air curtain that is no longer working; Observed staff leaving door standing open for periods of time and fles coming into establishment; Restore air curtain and watch for fly entry at rear door in addition to drive thru window to assess additional necessity of air curtain at drive thru. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.

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 Observation: Food service containers observed stacked on the dish shelf - CDI: Service bins pulled apart to allow air drying as a corrective action. 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

Observation: Food service containers observed stacked on the dish shelf - CDI: Service bins pulled apart to allow air drying as a corrective action. 4-901.11 Equipment and Utensils; Air-Drying Required (C) (A) Air dry equipment and utensils after cleaning and sanitizing.

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 —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

Observation: The larger refuse dumpster does not have a drain plug in place. Replace drain plug to prevent harborage conditions for pests. 5-501.114 Using Drain Plugs (C) Drains in dumpsters and waste containers shall have drain plugs in place.

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, May 7, 2026 · Original Source

1 - Inspection

Aug 28, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode Observation: The exterior door on the dry storage building (renovated) is gapped at bottom (threshold missing/no door sweep) allowing the entrance of insects and/or vermin. 6-202.15 Outer OpeningsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: The exterior door on the dry storage building (renovated) is gapped at bottom (threshold missing/no door sweep) allowing the entrance of insects and/or vermin. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.

In plain English

More about signs of rodents or insects

notedCode Observation: Hair covering sare not worn by staffing during production tasks. 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Hair covering sare not worn by staffing during production tasks. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

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

Official record from Wake County Environmental Services, Aug 28, 2025 · Original Source

1 - Inspection

Mar 27, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Chicken was found being in hot holding shelving as low as 129F. Potentially hazardous food being held hot shall remain at 135F or below. CDI- Chicken was 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

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; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Containers holding sauce packets had heavy residue buildup inside. Non food contact surfaces shall be kept free of soil 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

minorCode 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C); There is a hole/gap in the wall where alarm/light system has been installed in the kitchen. Physical facilities shall be maintained in good repair and easily cleanable. Fill this gap/hole in the wall.

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 27, 2025 · Original Source

1 - Inspection

Oct 30, 2024

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

minorCode 5-501.113 Covering Receptacles (C)Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113 Covering Receptacles (C); Outdoor waste receptacle door was open during the inspection. Outdoor waste receptacles shall be equipped with tightly fitted doors and covers. Keep door closed when the waste receptacle is not in use.

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

notedCode 6-301.11 Handwashing CleanserHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11 Handwashing Cleanser; Availability (Pf); No soap was available at the handwashing sink in the men's restroom. Hand cleanser shall be provided at each handwashing sink in the establishment. CDI- Handwashing soap was 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

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P); Quat sanitizer was being used at 100ppm. For food contact surfaces; quat sanitizer shall be used at 200-400 ppm unless otherwise stated by manufacturer (150-400 in this case). CDI- Sanitizer was re-made and reached 200ppm.

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; Repeat; Observed food buildup in reach in freezer. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Ice buildup was at the bottom of the freezer as well. Clean this freezer 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 30, 2024 · Original Source

1 - Inspection

Jun 7, 2024

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

minorCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; Through the duration of the inspection; handwashing sinks were not reaching 100F. Handwashing sinks shall reach a minimum of 100F for employee use.

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

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Bucket of quat sanitizer holding wet wiping cloths was around 100ppm. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration (200-400ppm for quat).

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Ice cream machine is not functioning and paper towel dispenser in the back area is not functioning. Equipment shall be maintained in a state of good repair. Repair/replace these items.

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; Repeat; Observed food buildup in reach in freezer and water buildup in prep bottom cooler. Nonfood contact 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

majorCode 5-103.11Other

Official wording

Hot & cold water available; adequate pressure

Inspector’s notes

5-103.11; Priority Foundation; Throughout the duration no hot water in the facility.- Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.- CDI; currently they are heating up water on the stove for hot water needs. EHS will return by 6/17/24 to ensure hot water is back for establishment.

In plain English

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

More about other finding

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Some areas of the floor are damaged and grout is missing in some areas. Physical facilities shall be maintained in a state of 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, Jun 7, 2024 · Original Source

1 - Inspection

Jan 30, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

majorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core;;Observed and black residue inside ice machine chute and inside ice bucket rim. . In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Manager agreed to empty machine and detail clean after hours.; 4-601.11 (A); Priority Foundation; Observed thick black residue on onion dicer. Observed dried food debris on food dicers and slicers stored as clean on the floor under prep sink. Observed white and black filmy residue inside vegetable prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.

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 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Observed team member in kitchen without a hair restraint. Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean food ; equipment; utensils; linens; and single service articles or single use articles. Obtain hair restraints.

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

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 food dicer and food slicer stored on the floor under food prep sink. Cleaned and sanitized equipment; utensils; linens; and single service articles or single use articles shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above the floor.

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; Observed improvements on general cleaning today. Observed buildup of debris above fryers and a accumulation of food inside tall freezer on the line. Nonfood contact 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

criticalCode 5-202.14Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-202.14; Priority;Observed water leaking from backflow preventer and water running under constant pressure at mop sink faucet. A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction; installation; maintenance; inspection; and testing for that specific application and type of device. Water forced under constant pressure can cause malfunctioning of backflow preventer. Repair hose and ensure water is turned off when not in use.

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

Official record from Wake County Environmental Services, Jan 30, 2024 · Original Source

1 - Inspection

Oct 3, 2023

Score 95

Official score: 95 · Understand this area’s scale

7 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11;Observed and black residue inside ice machine chute.In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. manager cleaned 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

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; Observed ham holding above 41F inside reach in cooler. TCS foods shall be held at 41F or below- item discarded.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation;At the beginning of inspection; observed team member placing time stickers on cut tomatoes; and American cheese that had been holding at room temperature prior to EHS arrival; items were holding above 60F. If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less; or 7 C (45 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control- items discarded.

In plain English

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

More about other finding

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 food dicer stored on the floor under food prep sink. Cleaned and sanitized equipment; utensils; linens; and single service articles or single use articles shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above the floor.

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;Observed a thick buildup on fryer and hood equipment Especially on prince castle station (hot holding) above fryer inside cabinet under makeline. Observed thick dust on coke icee machine. Observed dust/ black debris on drying racks holding clean food equipment. Nonfood contact 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

minorCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Observed water leaking from ceiling light next to managers office. A plumbing system shall be: (A) Repaired according to law and (B) Maintained in good repair. Manager placed work order for light.

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

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Observed thick smoke enter the building after whoppers were placed in the grill. Grill hood is not effective in removing smoke from the facility. Manager called maintenance for grill hood. Physical facilities shall be maintained 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, Oct 3, 2023 · Original Source