Restaurant · Wake County, NC

Hardees #1638

Name: Hardees #1638
Address: 403 S Main St, Wake County, NC

403 S Main St

Last inspected May 21, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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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

May 21, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 3-305.12Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.12; Core; No active leak on evaporator unit in walk-in freezer today but there was a small amount of ice accumulation on hermetically sealed boxes of food directly under this unit. Food may not be stored under leaking water lines; under lines on which water has condensed; or under other sources of contamination. Monitor this unit and call a refrigeration technician to schedule a service if buildup continues.

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; More detailed cleaning is needed in the fryer area; especially on speed rack near fryer that holds equipment. Interior of 2 door reach-in freezer has been broken since last week and is unplugged until unit can be replaced- interior had moldy fries and standing water. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these areas 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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Some walls and floors throughout kitchen/prep areas are in need of cleaning. 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

Official record from Wake County Environmental Services, May 21, 2026 · Original Source

1 - Inspection

Sep 15, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Ham (60F) and sausage blend (56F) in cold well holding above 41F. Other TCS foods in the same unit measured at 41F and below. TCS foods being held cold shall be maintained at 41F or less. CDI- Foods were 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

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Ice cream scoop was found stored in room temperature water. During pauses in food preparation; utensils may be stored in running water; water that is maintained at a temperature of at least 57C (135F); in food with the handles outside of the food; or on a clean surface. Do not store in-use utensils in water at room temperature. If storing in an empty container at ambient temperature; utensils must be switched out every 4 hours. CDI- Scoop and container were taken to the warewashing area.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Ice is accumulating and dripping at evaporator coil in the walk-in freezer. Equipment must be maintained in good repair. Submit a work order for the repair of this unit.

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; More detailed cleaning is needed in the fryer area- fry cleaning equipment was sent back for better cleaning. Interior of some refrigeration/freezer units and storage drawers need cleaning to remove the accumulated food debris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these areas 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, Sep 15, 2025 · Original Source

1 - Inspection

Mar 3, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Ham; slaw and omelet mix in the counter cooler at the serving line temp between 45-46F; the ambient air of the cooler is 44F. TCS foods being held cold shall be maintained at 41F or less. CDI - The food was voluntarily discarded and a work order was submitted.

In plain English

More about food kept at an unsafe temperature

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; The ceiling of the microwave by the flattop has stuck on food debris; the back of the monitor at the push-thru has a buildup of dust; the side of this microwave and side of bun roller; the fan guards on the evaporator in the freezer has a buildup of dust; and there is sticky residue on the shelf under the beverage dispensing machine in the drive thru. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items 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

notedCode 6-302.11Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-302.11; Priority Foundation; There was not any toilet paper in the men's bathroom. Toilet tissue shall be located at each toilet. CDI- Toilet paper was put in the bathroom.

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; There is food debris under the push thru area and there is tape and paper on the floor of the walk-in cooler. The physical facilities shall be maintained clean. Clean the floors; walls and ceilings on a frequent basis. 6-501.11; Core; The light shield above the dry goods shelving where the biscuit mix has a crack in it. Floors; walls; and ceilings including the attachments such as light fixtures; and 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, Mar 3, 2025 · Original Source

1 - Inspection

Aug 6, 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; The ceiling of the microwave by the flattop has stuck on food debris; coffee cup lids have tea splash on them; the floor fan has food debris and dust on it; a few of the condiment bins in the ordering area and drive thru area need wiping down. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. **Points reduced due to an improvement in cleaning in all areas of the kitchen.

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 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18; Core; The underside of the urinal in the men's bathroom is soiled. Plumbing fixtures such as handwashing sinks; urinals and toilets shall be cleaned as often as necessary to keep them clean. Clean the underside/piping of the urinal 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; The tile wall in the handwashing and ice machine area has soda/tea splash on it. The physical facilities shall be maintained clean. Clean the floors; walls and ceilings on a frequent basis. ; 6-501.16; Core; The mop was left in mop water while employees cleaned other sections of the kitchen. Mops not in use shall be stored in a position that allows for air-drying without soiling walls; equipment or supplies. CDI- Mop was used and then water was discarded.

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 6, 2024 · Original Source

1 - Inspection

Jan 8, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

minorCode 4-903.11(A) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core; Small front counter area table-top bins for single service items and sauces need more frequent cleaning. Bins are dusty with some debris. Single service items must be stored in clean locations.

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); Tops of kitchen equipment; hanging ceiling cords; walk-in freezer floor and hand contact area of the walk-in cooler door all need more frequent cleaning. Check into the none freezing solution for cleaning the freezer floor. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. R- Cleaning mentioned on past inspections.

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; The ceiling tiles and ceiling vents over the kitchen prep-line has a buildup of dust and grease. The physical facilities shall be maintained clean. Clean the floors; walls and ceilings on a frequent basis. R- Mentioned on the past 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, Jan 8, 2024 · Original Source