1 - Inspection
Jul 23, 2026
Score 100
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Wake County Environmental Services, Jul 23, 2026 · Original Source
Restaurant · Wake County, NC
Shake Shack #1416
2010 Clark Avenue
Last inspected Jul 23, 2026 · View Map ↗ · Compare ↗
Score 100
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections1 - Inspection
Sep 22, 2025
Score 99
Official score: 99 · Understand this area’s scale
3 recorded violations
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; Replace split gasket on far right door of the make prep line cooler. Reinsulate the pipe by the ice machine that has deteriorated insulation. Maintain equipment 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 problemsmajorCode 4-302.13 (B)Cleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13 (B); Priority Foundation; No max/min thermometer for hot water sanitizing dishwashers was provided. The PIC states it recently broke and they are ordering a new one. Provide an approved max/min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. EHS will ensure this is provided by 10/02/25.
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 problemsnotedCode 4-602.13Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13; Core; Clean the hinges of the dishwashers more frequently were food has accumulated after washing. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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 problemsOfficial record from Wake County Environmental Services, Sep 22, 2025 · Original Source
1 - Inspection
Jan 24, 2025
Score 98.5
Official score: 98.5 · Understand this area’s scale
2 recorded violations
notedCode Observation: The milkshake machine is not being washedCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: The milkshake machine is not being washed; rinsed and sanitized every 4 hours. CDI: This was corrected during inspection by wash; rinse and sanitize the milkshake stirrer. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) (C ) Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; throughout the day at least every 4 hours; unless otherwise indicated in the Food Code; P.
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 problemsnotedCode Observation: The dispensing system installed in the dining room for consumers to obtain cups of water does not meet the standard for prevention of manual contact AND does not prevent lip contact of glasses/cups. Discontinue use unless able to provide the ocrrect dispensing equipmentCleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
Observation: The dispensing system installed in the dining room for consumers to obtain cups of water does not meet the standard for prevention of manual contact AND does not prevent lip contact of glasses/cups. Discontinue use unless able to provide the ocrrect dispensing equipment; CDI: Operator discontinued use of dispenser until correct fixture is provided. 4-204.13 Dispensing Equipment; Protection of Equipment and Food (P) (B) The delivery tube; chute; and orifice shall be protected from manual contact such as by being recessed; (D) The dispensing EQUIPMENT actuating lever or mechanism and filling device of CONSUMER self-service BEVERAGE dispensing EQUIPMENT shall be designed to prevent contact with the lip-contact surface of glasses or cups that are refilled.
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 problemsOfficial record from Wake County Environmental Services, Jan 24, 2025 · Original Source
1 - Inspection
Jul 19, 2024
Score 98.5
Official score: 98.5 · Understand this area’s scale
2 recorded violations
criticalCode Observation: TCS (temperature control safety) foods not holding 41F or below. Cut leafy greens 46FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: TCS (temperature control safety) foods not holding 41F or below. Cut leafy greens 46F; Sliced tomatoes 47F; CDI: TCS products discarded during inspection. 3-501.16 (A)(2) and (B); Priority; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P
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 temperatureminorCode Observation: Ware wash machine not reaching final rinse temp on equipment of 160F. Rinse cycle does not follow operational specificationCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: Ware wash machine not reaching final rinse temp on equipment of 160F. Rinse cycle does not follow operational specification; pressure gauge is only reaching 10psi instead of 15-25 psi during cycle. Ensure warewash machine is operating according to manufacturers instructions. Continue to manually wash until repaired. 4-501.15; Core; A) A WAREWASHING machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. (B) A WAREWASHING machine's conveyor speed or automatic cycle times shall be maintained accurately timed in accordance with manufacturer's specifications.
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 problemsOfficial record from Wake County Environmental Services, Jul 19, 2024 · Original Source
1 - Inspection
Mar 19, 2024
Score 98
Official score: 98 · Understand this area’s scale
3 recorded violations
majorCode 4-601.11 (A)Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation; Plastic containers and metal containers stored clean had sticker residue on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
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 problemsminorCode 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); Core; Wet stacking dishes and dishes stored in soiled containers. Clean utensils shall be stored in a self draining position that allows air drying and in a clean; dry location. Repeat.
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 issuesminorCode 6-501.12Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core; Cleaning needed of floors under equipment and inside walk ins. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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 problemsOfficial record from Wake County Environmental Services, Mar 19, 2024 · Original Source
1 - Inspection
Nov 13, 2023
Score 99
Official score: 99 · Understand this area’s scale
3 recorded violations
minorCode 3-304.14Cleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; Buckets stored on the floor and weak. Sanitizer buckets shall be stored off the floor and at correct concentration. CDI: Buckets picked up and sanitizer corrected.
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 problemsminorCode 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); Core; Some dishes are being stacked wet. Clean utensils shall be stored in a self draining position that allows 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 issuesminorCode 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 build up in freezer. Equipment shall be maintained 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 problemsOfficial record from Wake County Environmental Services, Nov 13, 2023 · Original Source