Restaurant · Wake County, NC

Sonic Drive In #6020

Name: Sonic Drive In #6020
Address: 1925 S Main St, Wake County, NC

1925 S Main St

Last inspected Jul 30, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

1 - Inspection

Jul 30, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

6 recorded violations

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; In main prep cooler; sliced tomatoes (48F); shredded lettuce (47F); and liquid egg (43F) found holding above 41F. PIC stated that the prep cooler lid stays closed when orders are not being prepared. Maintain TCS foods in cold holding at 41F or less. CDI- All TCS foods in unit were removed and voluntarily discarded. Unit was adjusted to a lower setting. EHS will return tomorrow to ensure unit is capable of holding 41F or below.

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 3-304.14Cleaning and sanitizing

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; Walk-in freezer door does not fully close due to ice buildup on threshold and there is significant amount of ice on the evaporator unit. All equipment shall be maintained in a state of good repair and condition. Repair walk-in freezer. 4-101.19; Core; Foam is being used as a seal on the ice machine doors. Nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be corrosion-resistant; nonabsorbent; and smooth. Replace foam with approved material.

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 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; PIC unable to locate test kit for the chlorine sanitizer that is used in facility. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI- Facility obtained a new chlorine test kit prior to EHS leaving establishment.

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; Significant amount of frost buildup observed on shelving and hermetically sealed boxes in the walk-in freezer. Cleaning needed on hood filters to remove the accumulated residue. Deep cleaning needed on exterior of equipment and shelving throughout kitchen. 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 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. Nonfunctional hot box kept in establishment. 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 equipment from the premises or make necessary repairs. *This was a general comment on the last routine inspection. 6-501.12; Core; Floors and walls throughout facility in need of cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. Conduct a deep clean of floors and walls to remove the accumulated residue.

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 30, 2026 · Original Source

1 - Inspection

Nov 25, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 3-302.11 (A)(2)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(2); Priority; Raw beef patties found above pasteurized carton eggs in the reach-in cooler on the makeline. Raw beef patties found above a box of flour tortillas and seasoning in the walk-in cooler. Food shall be stored to prevent cross contamination. Store food according to final cook temperature. CDI- All foods were rearranged during the inspection.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 4-101.19Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.19; Core; Foam is being used as a seal on the ice machine doors. Nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be corrosion-resistant; nonabsorbent; and smooth. Replace foam with approved material.

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 interior of prep cooler; 2 door reach-in cooler; and at shelving on makeline. 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 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 or make necessary repairs.

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 25, 2025 · Original Source

1 - Inspection

Feb 7, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; The hand-drying device in the women's bathroom is not working. Individual; disposable papertowels or a hand-drying device shall be provided at handwashing sinks. CDI- PIC stated a fuse tripped; when reset the hand dryer worked.

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

Food separated & protected

Inspector’s notes

3-302.11; Priority; A sealed box of uncooked breaded chicken was stored above open boxes mozzarella sticks in the walk-in freezers. Once the manufacturer's seal has been broken on a commercially made product; foods shall be stored according to species and final cook temperature in the walk-in freezer. CDI- The box of chicken was moved to the bottom.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

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; The foam that is being used as a gaskets on the ice machines is torn; the mechanical cover at the top of one of the stackable freezer is missing; and the faucet at the miniature 3 compartment sink is corroding. All equipment shall be maintained in good repair and easily cleanable. Repair these items.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Improvement in cleaning noted.The inside of the softserve machine and topping cooler need wiping down and the backs of monitors need wiping down. Non-food contact surfaces 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 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core; The garbage dumpster is missing its drain plug. Dumpsters with drains shall have drain plugs in place. Have your landlord 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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Some of the ceiling vents in the front of the kitchen need wiping down due to dust and debris. The physical facilities shall be maintained clean. 6-501.16; Core; The mop is being stored in dirty mop water. Mops not in use shall be stored in a manner that allows for air-drying. Store mops in the top section of the bucket or hanging on a wall with the handle "up" after use.

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, Feb 7, 2025 · Original Source

1 - Inspection

Feb 16, 2024

Score 93

Official score: 93 · Understand this area’s scale

7 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; Hotdogs (53F); pulled pork (54F) and raw bacon (57F) in the stackable cooler temped above 41F. PIC stated that the cooler was serviced on yesterday and gaskets have to be ordered. TCS foods being held cold shall be maintained at 41F or below. CDI- Foods moved to the walk-in cooler to cool down since they were out of temperature for less than 3 hours.

In plain English

More about food kept at an unsafe temperature

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Boxes of beverage syrup are being stored on the floor. Foods shall be stored at least six inches above the floor. Store all food on shelving; pallets or dollies.

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

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; A cup was stored in the box of cookie dough pieces in the walk-in freezer. Utensils being stored in foods shall be stored with the handle above the food. Ensure only utensils with handles are being used.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; The foam that is being used as a gasket on the Prodigy - Scotsman ice machine is torn; the hood lights over the flattop do not work; and the knob is missing from the cookie dough pieces container. All equipment shall be maintained in good repair and easily cleanable. Repair these items.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The discharge pipe at the handwashing sink by the stackable freezer leaks from the "J" section which causes water to pool on the floor; the faucet at the compact 3 compartment sink is corroding; and the discharge pipe from the Scotsman ice machine is not long enough to reach the floor drain causing water to pool on the floor. Plumbing systems shall be maintained in good repair. Repair these items. Points not doubled since these are new violations under the same citation code.

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

minorCode 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; The dumpster pad where the garbage dumpster is stored is badly stained from grease and oil and has scrap metal. The dumpster area shall be maintained free of unnecessary items and clean. Clean the dumpster area. ; 5-501.111; Core; One of the lids on the recycling dumpster are broken. 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; Some of the floor tiles are chipped and grout is missing in areas allowing water and debris to be trapped. The physical facilities shall be maintained in good repair. Repair floor 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

Official record from Wake County Environmental Services, Feb 16, 2024 · Original Source