Restaurant · Wake County, NC

Overtime Sports Pub

Name: Overtime Sports Pub
Address: 1030 N Rogers Ln, Ste 149, Wake County, NC

1030 N Rogers Ln, Ste 149

Last inspected Aug 17, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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

The full inspection history

3 inspections

1 - Inspection

Aug 17, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; Observed multiple metals pans and skillets that were deemed clean with food debris still on them. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.- CDI; items moved to be cleaned. 4-602.11; Core; Ice machine has minor buildup of black/pink residue.- In equipment such as ice bins; they shall be cleaned at the frequency necessary to preclude accumulation of soils and mold.- Please clean ice machine and do so 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 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; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items moved and units turned down.

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 4-903.11Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11; Core; Observed wet stacking of dishes.- Once cleaned and sanitized; dishes shall be stacked in a way that allows air drying.- Please make sure to cross stack or other methods to allow 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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Observed some cracked/broken flooring throughout.- PHYSICAL FACILITIES shall be maintained in good repair.- Please repair flooring in areas that are damaged.

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 17, 2026 · Original Source

1 - Inspection

Dec 4, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

majorCode 4-501.112 Mechanical Warewashing EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.112 Mechanical Warewashing Equipment; Hot Water Sanitization Temperatures (Pf) - The dishmachine is not getting hot enough to sanitize. The external temperature gauge should reach 180 degrees F but read ~ 174. The internal disc should read at least 160 degrees F but only reaches 155 degrees F. Machine may be used to wash; however; dishes/utensils shall be placed in sanitizer in the 3-compartment sink to be 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

criticalCode 3-401.11 Raw Animal Foods - Cooking (P) (Pf) - Chicken wings in refrigerated drawer were cooked and holding at 38 degrees F. The employee stated they par cooked them in the oven for an hour and a half. In which caseFood temperature

Official wording

Proper cooking time & temperatures

Inspector’s notes

3-401.11 Raw Animal Foods - Cooking (P) (Pf) - Chicken wings in refrigerated drawer were cooked and holding at 38 degrees F. The employee stated they par cooked them in the oven for an hour and a half. In which case; they would be fully cooked; not par cooked. Suggest taking the final cook temperature after cooking. If the temperature reaches 165 or above; they are fully cooked. If not; they are partially cooked and you will need to complete a non-continuous (parcooking) form. Contact me or your regular inspector; Nicole Millard; for the form if needed.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) There were no dates on a few packs of deli meat and roast. Remember to date mark meats when cooked and/or opened. CDI - Meats were datemarked 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

majorCode 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall stateFood temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state; * Items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. -Pf - There is a reminder on the menu; but no disclosure. Keep the current sentence at the bottom of the menu. Add the following sentence in front of it: "Burgers may be cooked to order."

In plain English

More about food kept at an unsafe temperature

minorCode —Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Food Storage Containers Identified with Common Name of Food (C) - Small salt and flour containers were not labeled. Label dry food containers.

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

minorCode —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114 Using Drain Plugs (C) Drain plugs are missing from both dumpsters. Contact dumpster company to request replacements. 5-501.113 Covering Receptacles (C) The sliding doors on dumpsters are open. Try to keep them closed at all times.

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, Dec 4, 2025 · Original Source

1 - Inspection

Jul 16, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Ice machine has buildup of black/pink residue.- In equipment such as ice bins; they shall be cleaned at the frequency necessary to preclude accumulation of soils and mold.- Please clean ice machine and do so 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 3-501.16 (A) (2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

notedCode 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; The cutting boards throughout are starting to get the rough/deep scratches in them.- Cutting surfaces shall be easily cleanable and once no longer smooth shall be resurfaced or replaced.- Please resurface/replace cutting boards.

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 16, 2025 · Original Source