Restaurant · Wake County, NC

Sonic Drive In #5735

Name: Sonic Drive In #5735
Address: 304 S Main St, Wake County, NC

304 S Main St

Last inspected Aug 10, 2026 · View Map ↗ · Compare ↗

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Score 98

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

The full inspection history

4 inspections

1 - Inspection

Aug 10, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Handwashing sink in the warewashing area did not have a supply of paper towels. Each handwash sink shall be provided with paper towels or an air drying device. CDI- Paper towels were replenished in dispenser.

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

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer buckets observed with a concentration close to 0ppm quat. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizing solution at the proper concentration (200-400ppm QAC). CDI- Buckets were replenished with sanitizer at the correct concentration.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; In walk-in freezer; observed ice accumulation on the coils of the evaporator unit. Water is settling on the bottom interior of the main prep cooler. All equipment shall be maintained in a state of good repair and condition. Repair items mentioned.

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

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Chlorine test strips were unable to be located during the inspection. Packets of chlorine powder are mixed with water and used to sanitize the soft-serve machines. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. VR- Once obtained; send a photo of test strips to Cristofer LeClair at (919-306-6554) with sanitation rating card or manager certification included in photo by August 20; 2026.

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 10, 2026 · Original Source

1 - Inspection

Nov 20, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Chili (backup) in the steam table found holding between 96F-109F. PIC stated that the chili is reheated on the flattop and transferred to the steam table once it reaches temperature. Maintain TCS foods in hot holding at 135F or above. CDI- Chili was reheated and measured above 165F prior to placing back in steam table.

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

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

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

notedCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Cleaning needed on gaskets of refrigeration units and interior of main prep unit on the line. Non food-contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil 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 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; Outside dumpster enclosure with a significant amount of spilled grease and grease receptacle is heavily soiled. Large metal signs observed in enclosure. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items and clean. Remove large metal signs and clean grease from receptacle and ground. 5-501.113; Core; One overhead lid on outside dumpster receptacle is missing. Receptacles and waste handling units for refuse; recyclables; and returnables shall be kept covered with tight-fitting lids or doors if kept outside of the food establishment. Contact property management to have this receptacle repaired or replaced.

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

notedCode 6-501.114Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.114; Core; A nonfunctional soft-serve machine is kept at the makeline in kitchen. Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used shall be removed from the premises. Remove this machine from the premises.

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, Nov 20, 2025 · Original Source

1 - Inspection

Jan 31, 2025

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

notedCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; The handwashing sink in the women's bathroom does not temp above 81F. Handwashing sinks shall provide tempered water at 100F or above. Adjust the thermostat at this handwashing sink. 6-301.11; Priority foundation; The handwashing sink in the men's bathroom is not supplied with handsoap. Soap shall be provided at all handwashing sinks. CDI - The soap dispenser was filled.

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; The backs of monitors are dusty; the outsides of the slushie syrups; the fan guards in the walk-in cooler are dusty; the bottoms of the shake machine; soft serve machine; stackable freezer; topping and prep/fliptop coolerneed wiping down due to food debris. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items 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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The drain pipe at the handwashing sink in the women's bathroom leaks. All plumbing systems shall be maintained in good repair. Repair pipe.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

notedCode 5-501.110Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.110; Core; Intact boxes are stored outside of the recycling dumpster. Waste shall be stored in receptacles so waste is inaccessible to insects and rodents. Ensure boxes are broken down and put inside the recycling dumpster. 5-501.114; Core; The recycling dumpster is missing its drain plug. Drains in dumpsters and waste containers shall have drain plugs in place. Request a drain plug from your waste management company.

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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; There were cups; lids; and debris behind the shake and ice machine; tape and trash on the floor of the walk-in freezer. Floors; walls and ceilings shall be maintained clean. CDI- Floors were cleaned.

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 31, 2025 · Original Source

1 - Inspection

Mar 8, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

5 recorded violations

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; The knob is broken on the lid of the cherries and the bumper on the walk-in freezer is chipped. All equipment shall be maintained in good repair. Repair these items. **Point value not increased due to these being different violations under the same code.

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; Cleaning is needed between the main topping cooler containers and the corner of the drainboard on the washing compartment of the 3-compartment sink has black residue in the caulking. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items more frequently. **Point value not increased due to these being different violations under the same code.

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 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111; Core; The lid is broken off of the recycling dumpster. All dumpsters shall be maintained in good repair. Contact your waste management company for a replacement.

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

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; There are missing floor tiles by the fryer and a few cracked/chipped tiles in the cookline area. The physical facilities shall be maintained in good repair. Replace tiles.

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 6-501.110Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110; Core; A Sonic jacket was resting on a box of dome lids. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Store clothing in a designated 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 8, 2024 · Original Source