Restaurant · Wake County, NC

Hardee's #1655

Name: Hardee's #1655
Address: 1560 N Broad St, Wake County, NC

1560 N Broad St

Last inspected Apr 6, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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

The full inspection history

6 inspections

1 - Inspection

Apr 6, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode 6-301.12 No paper towels at sink by walk in cooler. Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towelsHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 No paper towels at sink by walk in cooler. Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towels; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers hi velocity air at room temperature. Pf Paper towels added.

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

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Cleaning grease and food debris needed of equipment such as coolers and freezers. Non-food contact surface shall be clean to sight and touch.

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 6-501.14Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.14; Core; Ceiling vents black and dusty. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials.

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, Apr 6, 2026 · Original Source

1 - Inspection

Jul 2, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 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;vOrange juice bottles and creamer in reach in cooler by drive thru window are above 41F. Temperature control for safety foods shall be maintained at 41 F or less. Items moved to functioning cooler. Note: evaporator frozen.

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 4-903.11(A)(C) Case of cups on storage room floor. Store single-use and single-service articles in a cleanEquipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A)(C) Case of cups on storage room floor. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 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

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; Some cleaning needed of exterior of empty cooler by walk in cooler. Non-food contact surface shall be clean to sight and touch. No points taken.

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, 2025 · Original Source

1 - Inspection

Mar 27, 2025

Score 97.5

Official score: 97.5 · 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) Mushrooms observed at 80 F inside steam unit at prep line. Mushrooms were not properly reheated prior to hot holding in the steam unit. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - PIC advised employee to reheat item at time of inspection. Commercially prepared cooked mushrooms were observed to be at least 135 F after completing initial reheat.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.111 Controlling Pests (Pf) Fruit flies present in back prep area near bread rack and chicken breading station. The premises shall be maintained free of insectsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests (Pf) Fruit flies present in back prep area near bread rack and chicken breading station. The premises shall be maintained free of insects; rodents; and other pests.

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 6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Two employee drinksFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Two employee drinks; one coffee cup and one blue stainless steel cup; stored on prep tables upon arrival for inspection. Designated area for employees to eat and drink; shall be located so that food; equipment; linens; single service/use items are protected from contamination. Corrected During Inspection - Coffee cup was immediately thrown away and blue cup moved to back storage area

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, Mar 27, 2025 · Original Source

1 - Inspection

Nov 19, 2024

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

notedCode 2-102.12 (A) Certified Food Protection Manager (C) At the time of inspectionPermits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) At the time of inspection; there wasn't a certified food protection manager present. The person in charge shall be a certified food protection manager.; Repeat

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

Official record from Wake County Environmental Services, Nov 19, 2024 · Original Source

1 - Inspection

Jul 17, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; At the time of inspection; there wasn't a certified food protection manager present. The person in charge shall be a certified food protection manager.

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

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;; Freezer at cook line not in working order at time of inspection. Two reach in coolers not operational. Handle of ice cream chest in side prep area broken. Equipment shall be maintained in good repair and proper adjustment.

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 6-501.114Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.114; Core; Unused; broken equipment such as two door reach in cooler and warmer observed in dry storage area. The premises shall be maintained free of items that are unnecessary to the operation or maintenance of the establishment that is nonfunctional or no longer used.

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 17, 2024 · Original Source

1 - Inspection

Jan 3, 2024

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; At the time of inspection; there wasn't a certified food protection manager present. The person in charge shall be a certified food protection manager.

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

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Chicken tenders under heat lamp observed between 119-124 F. Chicken patty in warmer drawer observed at 125 F and hot dog in steam unit observed at 127 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - PIC voluntarily discarded all products that were not maintaining 135 F.

In plain English

More about food kept at an unsafe temperature

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; Two cartons of milk in the reach in cooler near the front register observed between 47-50 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC voluntarily discarded these items and attempted to lower the temperature of the unit. Unit will not be utilized until 41 F or less is attainable. Other reach in coolers will be used until then.

In plain English

More about food kept at an unsafe temperature

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; Reach in freezer at cook line not in working order at time of inspection. Reach in cooler near front register is failing to maintain 41 F or less. Equipment shall be maintained in good repair and proper adjustment.

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 6-501.114Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

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, Jan 3, 2024 · Original Source