Restaurant · Wake County, NC

Corbett's Burgers And Soda Bar

Name: Corbett's Burgers And Soda Bar
Address: 13200 Falls Of Neuse Rd, Wake County, NC

13200 Falls Of Neuse Rd

Last inspected Jun 15, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 96.5

Get the next inspection, free.

We'll email you when Corbett's Burgers And Soda Bar has a new health inspection. No spam, one-click unsubscribe.

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

SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

4 inspections

1 - Inspection

Jun 15, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Person left in charge has a ServSafe Food Handler certification that was taken on 2/11/2026 but does not have a Certified Food Protection Manager Certification. After walkthrough concluded; store manager with a CFPM certification arrived. PIC shall demonstrate knowledge by being a certified food protection manager. CDI- A list of ANSI approved CFPM classes is available at wake.gov/food. *Points will be assessed on future inspections if violation persists.

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

notedCode 3-302.11 (A)(2)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(2); Priority; In reach-in cooler; there was a large hotel pan of raw beef patties stored on the shelf directly above pre-cooked chicken and impossible beef (plant-based). In another reach-in cooler found raw shell eggs directly above mushrooms. Food shall be stored to prevent cross contamination. CDI- Food was rearranged during the inspection.

In plain English

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

More about other finding

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Open package of hot dogs (6/3) and container of pimento cheese (6/8) found in prep coolers holding longer than 7 days. Another package of hot dogs that was opened today had a prep date of (5/26) and were placed in an old container and left in original packaging. Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation or opening if held at 41F or below). Remember that the prep date is Day 1. CDI- Food was voluntarily discarded during the inspection. Package of hot dogs that was opened today was placed in a clean container and properly datemarked.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Improvement in cleaning noted; points not increased. Exterior of equipment on the makeline needs cleaning. Thick grease accumulation on fryer needs detailed cleaning. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase the cleaning frequency to areas mentioned.

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 6-501.114Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.114; Core; A nonfunctional reach-in cooler found stored near front prep area. Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used shall be removed from the premises. Repair or remove this prep cooler.

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 15, 2026 · Original Source

1 - Inspection

Feb 10, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

notedCode 3-302.11 (A)(2)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(2); Priority; In reach-in cooler; there was a large hotel pan of raw beef patties stored on the shelf directly above pre-cooked chicken and impossible beef. Food shall be stored to prevent cross contamination. Store food according to final cook temperature. CDI- Food was rearranged during the inspection.

In plain English

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

More about other finding

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Beans (1/31) and pimento cheese (2/3) in prep cooler holding longer than 7 days. Hot dogs (1/28 & 1/29) in another prep cooler holding longer than 7 days. Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation or opening if held at 41F or below). Remember that the prep date is Day 1. CDI- Food was voluntarily discarded during the inspection.

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 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; Two backup pieces of equipment found stored on the floor in the hallway. Cleaned equipment and utensils shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Keep equipment off of 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

notedCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The 3-compartment sink basins and drainboards need detailed cleaning to remove the accumulated residue. The compartments of sinks; basins or other receptacles used for washing and rinsing equipment and utensils shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils; and at least every 24 hours. Clean the components of the warewashing sink at least 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

notedCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Interior of prep coolers need detailed cleaning to remove the accumulated food residue. Exterior of all equipment on the makeline needs cleaning. Cleaning needed on wire shelving above hot holding units. Thick grease accumulation on fryer needs detailed cleaning. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase the cleaning frequency to areas mentioned.

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, 2026 · Original Source

1 - Inspection

Mar 10, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

5 recorded violations

notedCode 7-201.11 PriorityChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Priority; A spray bottle of degreaser was hanging from the side of a rack above a box of single use cups. Toxic materials shall be stored in a manner that prevents the contamination of food; equipment; utensils; linens; and single-service/use items.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Containers of pickles were stored on the floor. Food shall be stored at least six inches above the floor. CDI - Pickles were stored on shelving.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; The top of the bulk sugar canister. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a buildup of soil residues. CDI- Canister was wiped down. *Points not taken due to this being a different violation under the same rule.

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 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114;Core; The drain plug is missing from the garbage dumpster. Dumpsters with drains are required to have a drain plug. Have your landlord request a drain plug from your waste management company.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; There is food splash on the walls by some of the steam units and tea cannisters; there is residue on the wall behind the heavy duty gloves and there is oil under the cookline; the floor drains under the prep sink and 3 comp-sink need 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

Official record from Wake County Environmental Services, Mar 10, 2025 · Original Source

1 - Inspection

Oct 18, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

5 recorded violations

notedCode 3-302.12 Label all working containers of food that have been removed from its original packaging (oilsFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Label all working containers of food that have been removed from its original packaging (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. CDI- Container was labeled.

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 6-501.11Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.11; Core; Several flies were in and swarming around the dumpster. Keep the premises free of insects; rodents; and other pests. Increase efforts to limit flies in the establishment.

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 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core; A wet wiping cloth was stored on the drainboard of the 3 compartment sink. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- Cloth was put in sanitizer bucket.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; A few of the highchairs had food crumbs in them. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a buildup of soil residues. CDI- Chairs were wiped down.

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 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

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 18, 2024 · Original Source