Restaurant · Wake County, NC

Burger King #8018

Name: Burger King #8018
Address: 313 Colonades Way, Wake County, NC

313 Colonades Way

Last inspected Aug 26, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

5 inspections

1 - Inspection

Aug 26, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 recorded violations

notedCode 4-601.11(A) Food Preparation Sink used to wash tomatoes and onionsCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Food Preparation Sink used to wash tomatoes and onions; and the Table to the right are not clean. Iced Tea Container and dispensing nozzle are not clean. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf After using the sink; use detergent to clean the sink; including the faucet; rinse and apply sanitizer. Effectively clean the iced tea container daily; including taking the nozzle apart. Sink was cleaned during inspection and iced tea container was taken to the ware washing sink to clean it.

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 4-602.13 Nonfood Contact Surfaces (C) Plastic wrap and label dispenser is heavily soiled. Hot Holding Tray Unit is not clean. Freezer is heavily soiled. Legs of equipment have a lot of build-up. Surfaces outside the walk-in cooler are not clean. Exterior of friers are not clean. High Chairs are greasyCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Plastic wrap and label dispenser is heavily soiled. Hot Holding Tray Unit is not clean. Freezer is heavily soiled. Legs of equipment have a lot of build-up. Surfaces outside the walk-in cooler are not clean. Exterior of friers are not clean. High Chairs are greasy; not clean. Soda Machine is visibly grimy. Professional cleaners may be needed. Extensive cleaning is needed throughout.

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 (C) Walls are not clean. Floor is greasy. Build-up present on floor in areas such as near legs of equipment. Signs and items on the walls are not clean. Maintain physical facilities 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, Aug 26, 2026 · Original Source

1 - Inspection

Mar 9, 2026

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A) Handwashing sink is used to store trays. A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Trays were removed. Consider if a splash guard should be added between the handwashing sink and the ware washing sink to help keep the handwashing sink clear of dirty dishes.

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) Small under-counter Refrigerator is not holding food cold. Unopened cartons of Pasteurized Egg are 56 degrees F. Manager reports the unit is unplugged. Maintain TCS foods in cold holding at 41F or less. -P Modification is needed to protect electrical cords from becoming unplugged. Egg was discarded and refrigerator plugged in.

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 —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11 Miscellaneous Sources of Contamination (C) On top of the ice machine and overhanging the produce preparation area are old acoustical ceiling tiles. These are not clean and should not be above food or preparation surfaces. Old stack of ceiling tiles were removed from the top of the ice machine today for disposal.

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 4-501.18 Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.18 Warewashing Equipment; Clean Solutions (C) Sanitizer in the ware washing sink is soiled and has a lot of food debris. Rinse utensils; pans and wares before sanitizing. Replace the sanitizer if it becomes soiled. Sanitizer was replaced during today's 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

notedCode —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Equipment is dusty and not clean. Clean the French Fry holding area. Clean all green and blue plastic bread trays.. Remove accumulated dust from the toaster vents. Maintain equipment and surfaces 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

notedCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency (C) Walls are not clean. Floor is greasy. Signs and items on the walls are not clean. Maintain physical facilities 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, Mar 9, 2026 · Original Source

1 - Inspection

May 20, 2025

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; Quaternary sanitizer solution dispensed from cold water at three compartment sink. Sanitizer is 72F. Quaternary sanitizer solution shall be at correct concentration and temperature according to manufactures label use instructions. Poster over three compartment sink states sanitizer shall be lukewarm. Today I wrote on the poster and sticker on the sink compartment required temperature range is 75 to 120 degrees F. This same violation was observed on the last inspection. Quaternary solution shall have a minimum temperature of 75F. Sink was drained to be refilled with warm solution.

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 3-305.11 Green Bread Racks are heavily soiled. Buns arrive on stacks of the green plastic racks that are stored in the hamburger cooking area. Several are extremely dirty and not appropriate to be in an area used for food preparation. Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Green Bread Racks are heavily soiled. Buns arrive on stacks of the green plastic racks that are stored in the hamburger cooking area. Several are extremely dirty and not appropriate to be in an area used for food preparation. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. if bun racks are soiled and cannot be cleaned; discard or reject them. Today the manager removed at least one from the cooking area.

In plain English

More about food not protected from contamination

notedCode 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) Cleaning is needed on the hot holding and sandwich assembly equipment. Maintain equipment free of build up.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Walls throughout the kitchen are not clean. Physical facilities shall be cleaned as often as necessary to keep them clean. Recommend extensive cleaning of all walls.

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, May 20, 2025 · Original Source

1 - Inspection

Nov 14, 2024

Score 99.5

Official score: 99.5 · 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; Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness; Quaternary sanitizer solution dispensed from cold water at three compartment sink. Employees began cleaning dishes during inspection and sanitizer below 75F. Quaternary sanitizer solution shall be at correct concentration and temperature according to manufactures label use instructions. Poster over three compartment sink states sanitizer shall be lukewarm. Quaternary solution shall have a minimum temperature of 75F. Hot water solution dispensed into sink during inspection before dishes were cleaned. No points deducted.

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) 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; Core; Outside door and sides of ice machine soiled with residue buildup. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. The ice machine is next to the prep sink. Manager cleaned ice machine 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, Nov 14, 2024 · Original Source

1 - Inspection

Jan 24, 2024

Score 99

Official score: 99 · Understand this area’s scale

3 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; Shelves throughout facility have food debris and residue. Shelving near three compartment sink holding clean dishes have greasy residue. Gasket on ice cream cooler has minimal residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas 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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Walls near bread and floor under broiler had dust and greasy residue buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas 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 6-202.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-202.11; Core; Back light shield hanging from the lights ice machine under this light. Light bulbs shall be shielded; coated or shatter-resistant in areas with exposed food or equipment. Repair or replace light shield.

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 24, 2024 · Original Source