Restaurant · Wake County, NC

Freddy's Frozen Custard Steakburgers #3213

Name: Freddy's Frozen Custard Steakburgers #3213
Address: 11708 Retail Dr, Wake County, NC

11708 Retail Dr

Last inspected Aug 11, 2026 · View Map ↗ · Compare ↗

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Score 93

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

The full inspection history

7 inspections

1 - Inspection

Aug 11, 2026

Score 93

Official score: 93 · Understand this area’s scale

5 recorded violations

majorCode Observation: Handwash cleanser was not stocked at the rear handsink in the kitchen. 6-301.11 Handwashing CleanserHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: Handwash cleanser was not stocked at the rear handsink in the kitchen. 6-301.11 Handwashing Cleanser; Availability (Pf)

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.

More about handwashing problems

notedCode Observation: Metal containers are not being washedCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Metal containers are not being washed; rinsed; and sanitized every 24 hours. The lids and sides of containers have food debris build up. The ice dispenser at the fountain drink machine has microbial growth build up. 4-602.12 Cooking and Baking Equipment - C (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT. (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours. CDI: Both items were 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 Obseration: Milk in the walk in cooler had an expiration date of 7/25/26. 3-501.18 A FOOD requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen)Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Obseration: Milk in the walk in cooler had an expiration date of 7/25/26. 3-501.18 A FOOD requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen); is not labeled; or is marked with a date that exceeds seven days. P CDI: Milk was discarded.

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 Oservation: Wet wiping cloth was stored on air drying rackCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Oservation: Wet wiping cloth was stored on air drying rack; wiping cloth should be stored in the sani bucket between use and storage. 3-304.14 Wiping Cloths; Use Limitation (A) Cloths in-use for wiping FOOD spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be maintained dry and used for no other purpose. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in sanitizer and laundered daily. (C) Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes. (D) Dry wiping cloths and the sanitizing solutions in which wet wiping cloths are held between uses shall be free of FOOD debris and visible soil. (E) Containers of sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; SINGLE-SERVICE; or SINGLE-USE ARTICLES (F) SINGLE-USE disposable sanitizer wipes shall be used in accordance with manufacturer’s label use instructions.

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: Syrup is building up in cabinets below the fountain drink machines. Food debris is buidling up in the cabinet infront of the line. Debris is building up in cornersCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Syrup is building up in cabinets below the fountain drink machines. Food debris is buidling up in the cabinet infront of the line. Debris is building up in corners; along the edge of the walls; and below and behind equipment. 4-601.11(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

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 11, 2026 · Original Source

1 - Inspection

Mar 30, 2026

Score 93.5

Official score: 93.5 · Understand this area’s scale

6 recorded violations

notedCode —Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Observation: Chicken in hot hold on the line is holding at 99F. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P CDI: Chicken was reheat over 165F.

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 Observation: Lettuce and tomato's on the line were holding above 41F. EX: Lettuce 46FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Lettuce and tomato's on the line were holding above 41F. EX: Lettuce 46F; tomato 49F. burger 44F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: Both items were pulled from the line and replaced with product that was at 41F or below.

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Molded foods were stored in the walk in cooler that were past the time temperature window and were not lableled. 3-501.18 Discard the food requiring date labels once time/temperature window has expiredFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Molded foods were stored in the walk in cooler that were past the time temperature window and were not lableled. 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P CDI: Foods were labeled as do not use for service.

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 Observation: Dishes were stacked before airdrying could occur. 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

Observation: Dishes were stacked before airdrying could occur. 4-901.11 Equipment and Utensils; Air-Drying Required (C)

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 —Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

Observation: Test kit was not available for sanitizer. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -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: Grease and food debris are building up on the outside of equipment such as the fryer. Syrup is building up below the fountain drink machine. The freezer floor has food building up in the corners that has been spilled out of numerous containers. 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: Grease and food debris are building up on the outside of equipment such as the fryer. Syrup is building up below the fountain drink machine. The freezer floor has food building up in the corners that has been spilled out of numerous containers. 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. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (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 30, 2026 · Original Source

1 - Inspection

Nov 18, 2025

Score 94

Official score: 94 · Understand this area’s scale

5 recorded violations

notedCode Observation: Employee drinks were stored on prep surfaces throughout establishment upon arrival. 2-401.11 (A) Employees shall eatEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

Observation: Employee drinks were stored on prep surfaces throughout establishment upon arrival. 2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI: Employee drinks were discarded.

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

notedCode Observation: Employee took a bite of an ice cream cone while wearing her glovesHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

Observation: Employee took a bite of an ice cream cone while wearing her gloves; did not remove gloves or wash hands prior to handling food contact surfaces. 2-301.14 When to Wash (P) CDI: Manager stopped employee and had her remove gloves; wash hands; and put new gloves on.

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.

More about handwashing problems

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observaiton: Ice dispenser has microbial growth. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) CDI: Ice dispenser was 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 —Equipment and utensils

Official wording

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

Inspector’s notes

Observaiton: Dishes were stacked before air dried. 4-901.11(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 —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Grease is building up on the outside of 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 21, 2025

Score 92.5

Official score: 92.5 · Understand this area’s scale

5 recorded violations

notedCode Observation: Employee placed her personal food in the officeHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

Observation: Employee placed her personal food in the office; came out of office and placed gloves on and began working with food for customers. 2-301.14 When to Wash (P) CDI: Employees hands were washed.

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.

More about handwashing problems

notedCode Observation: Tomatoes on the line were holding at 47FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Tomatoes on the line were holding at 47F; Hot dogs at the burger station were holding at 57F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: Both food items were removed and placed in walk in cooler.

In plain English

More about food kept at an unsafe temperature

notedCode Observaiton: Canned goods are stored below the hand sink. The lids to the icecream machine are not on the machine. 3-305.12 Food StorageContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

Observaiton: Canned goods are stored below the hand sink. The lids to the icecream machine are not on the machine. 3-305.12 Food Storage; Prohibited Areas (C) 3-306.11 Protect food on display using shields; packaging; or other effective means. -P

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 —Equipment and utensils

Official wording

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

Inspector’s notes

Observation: Dishes were stacked before air dried. 4-901.11(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 —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Microbial grrowht is building up below the fountain drink machine and below the handsink by the icecream station. 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, Jul 21, 2025 · Original Source

1 - Inspection

May 15, 2025

Score 95

Official score: 95 · Understand this area’s scale

3 recorded violations

notedCode Observation: Employee was sweeping floor and cleaning upHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

Observation: Employee was sweeping floor and cleaning up; then placed gloves on and began to prepare food. 2-301.14 When to Wash (P) CDI: Spoke to employee about handwashing. Employee washed hands and placed new gloves on.

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.

More about handwashing problems

notedCode Observation: Mushrooms were holding at 49FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Mushrooms were holding at 49F; onions were holding at 74F; bothe were located in ice box by line. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: Items were removed; fresh mushrooms and onions were brought from walk in cooler and ice was added to box.

In plain English

More about food kept at an unsafe temperature

minorCode —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Grease is builidng up on the fryer and behind it. The drains have microbial growth in them. 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, May 15, 2025 · Original Source

1 - Inspection

Dec 9, 2024

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

minorCode —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115 Core: Loose trash and cardboard on the dumpster pad. Maintain refuse areas and enclosures.

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 —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Priority foundation. No paper towels at the hand sink by the cook line. Provide individual paper towels at hand sinks. Paper towels were provided once REHS spoke to PIC . 5-202.12 Core: The hand sinks in the women's restroom are 80F. The hand sinks in the men's restroom is 81F. Provide at least 100F water at hand sinks.

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.

More about handwashing problems

notedCode —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Priority: Lettuce is 57F in the sandwich prep line. Maintain TCS foods in cold holding at 41F or less. A container of ice was placed beneath and around the lettuce.

In plain English

More about food kept at an unsafe temperature

majorCode 4-501.12 CoreCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12 Core; Deeply scratched cutting board. Cutting boards shall be 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, Dec 9, 2024 · Original Source

1 - Inspection

Dec 21, 2023

Score 96.5

Official score: 96.5 · 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; Some items in the top section of the prep cooler on the back of the line found cold holding above 41F (see temperature chart). The bottom of the cooler was maintaining 41F and below. Employee stated that the cooler was stocked at 10:30 AM. CDI: PIC voluntarily discarded hot dogs. Cooler was turned down and PIC agreed to have maintenance team look at it.

In plain English

More about food kept at an unsafe temperature

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; Some cleaning needed on the bottoms of various coolers; shelving units and the outsides/handles of equipment. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.

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; Some cleaning needed on the floor in the walk in freezer. Physical facilities shall be maintained clean. Increase cleaning frequency.

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, Dec 21, 2023 · Original Source