Restaurant · Wake County, NC

McDonalds #28653

Name: McDonalds #28653
Address: 1409 N Main St, Wake County, NC

1409 N Main St

Last inspected Jun 22, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 99

Get the next inspection, free.

We'll email you when McDonalds #28653 has a new health inspection. No spam, one-click unsubscribe.

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

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

The full inspection history

3 inspections

1 - Inspection

Jun 22, 2026

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

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 of interior coolers/freezers and drink coolers near drive thru needed. Non-food contact surfaces shall be kept free of a buildup o dust; dirt; food debris and other residues. 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

notedCode 6-202.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-202.11; Core; No cover on ceiling light near back where dry storage and single-service items are located. Light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food; clean equipment; utensils; linens; or unwrapped single-service and single-use articles. Replace this light cover.

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, Jun 22, 2026 · Original Source

1 - Inspection

May 29, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 3-501.15 Cooling MethodsFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods; Priority Foundation; Breakfast burritos in small reach-in cooler at 45F-48F were prepared earlier and placed into this cooler. Same batch of burritos placed into another container in walk-in cooler already at 41F. Educated about using rapid cooling methods; such as placing into walk-in cooler or freezer to rapid cool and not wrapping and putting lid on container in small cooler. Container of burritos moved to walk-in cooler during inspection.

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)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing; Core; Stacks of clear containers on clean dish rack with water in-between the containers. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Dishes moved and stacked pyramid style to allow for air drying.

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 6-305.11 Designation - Dressing Areas and LockersFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11 Designation - Dressing Areas and Lockers; Core; Employee personal items on front line with other single-service items. Employee items shall be located in a designated area or in lockers away from food; single-use items and other utensils. Employee items removed during inspection.

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, May 29, 2025 · Original Source

1 - Inspection

Jul 1, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 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; Small reach in cooler at drive thru (milk/juice) and other one with butter; lettuce are above 41F. Cold potentially hazardous food shall be kept at 41F or below. CDI – Food moved.

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; Two reach in coolers are not holding at 41F. Back of units are freezing up. Defrost or repair units as neceessary. Equipment shall be kept 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

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 of interior coolers/gaskets needed. Non-food contact surfaces 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

minorCode 6-202.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-202.11; Core; No cover on ceiling light near back. Light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food; clean equipment; utensils; linens; or unwrapped single-service and single-use articles. No points taken.

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, Jul 1, 2024 · Original Source