Restaurant · Wake County, NC

Sully's Golf And Gather

Name: Sully's Golf And Gather
Address: 2311 Timber Dr, Wake County, NC

2311 Timber Dr

Last inspected Aug 5, 2026 · View Map ↗ · Compare ↗

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Score 99.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

5 inspections

1 - Inspection

Aug 5, 2026

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode 4-602.11(A) Equipment food-contact surfaces and utensils - Frequency - P The metal stem thermometer was stored as clean but had had food debris on the probe of the thermometer. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except when moving to a type requiring a higher cooking tempCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11(A) Equipment food-contact surfaces and utensils - Frequency - P The metal stem thermometer was stored as clean but had had food debris on the probe of the thermometer. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except when moving to a type requiring a higher cooking temp; before each use with a different type of raw animal FOOD such as beef; FISH; lamb; pork; or POULTRY; (2) Each time there is a change from working with raw FOODS to working with READY-TO-EAT FOODS; (3) Between uses with raw fruits and vegetables and with TCS food; (4) Before using or storing a FOOD Thermometer; and (5) At any time during the operation when contamination may have occurred. CDI... The thermometer was cleaned during the inspection.

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 —Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-502.13 Single Service and Single Use Articles-Use Limitations Single-Service cups were used to dispense cheese. Provide equipment with a handle to dispense food items. This is a repeat item but not severe enough to take full credit. CDI... The single-service items were moved out of the cheese. (A)SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. (B) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.

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

Official record from Wake County Environmental Services, Aug 5, 2026 · Original Source

1 - Inspection

Jan 16, 2026

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode —Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P A carton of raw eggs were stored above cheese items. Food must be stored in a manner to prevent contamination. CDI... The food items were placed in the correct final cook temperature arrangement.

In plain English

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

More about other finding

minorCode —Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-502.13 Single-Service and Single-Use Articles - Use Limitations (C) Single-Service cups were used to dispense cheese and other items. Provide equipment with a handle to dispense food items. Single-Service items are not to be used as a multi-use utensil.

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

Official record from Wake County Environmental Services, Jan 16, 2026 · Original Source

1 - Inspection

Jun 26, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B) There was a wiping cloth that was stored on the handwashing sink. A handwashing sink may not be used for purposes other than handwashing Pf. CDI.. The hand towel was moved away from the handwashing sink.

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

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Butter with canola oil was being held cold at 66F. This potentially hazardous food must be held cold at 41F or below. Margarine can be left out at room temperature but not butter. CDI... The butter was placed in a cold hold unit and cooled down to 41F.

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 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C) A wet wiping cloth was stored on the handwashing sink. Once a towel becomes wet it must be placed in a clean sanitizer bucket when not in-use. Once the towel becomes dirty the towel must be placed be placed in the dirty linen container. CDI.. The towel was placed in the dirty linen container.

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, Jun 26, 2025 · Original Source

1 - Inspection

Nov 27, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

3 recorded violations

notedCode 6-301.14 Handwashing Signage (C)- Noted handwashing signs missing in the MenHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14 Handwashing Signage (C)- Noted handwashing signs missing in the Men;s and Womens bathroom. Post a handwash sign at each handsink. CDI- Handwash signage provided during inspection

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

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A)(C) - Noted pack of pizza boxes stored on the ground near the alto-sham. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Noted gaskets on the prep cooler are torn/ split. Keep equipment components in good repair. Person in charge will order new gaskets.

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 27, 2024 · Original Source

1 - Inspection

Apr 16, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

minorCode 4-501.18Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.18; Core; Debris in wash water. The wash; rinse; and SANITIZE solutions shall be maintained 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 problems

minorCode 5-501.15Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.15; Core; Outside dumpster open. Receptacles and waste handling units for REFUSE; recyclables; and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids; doors; or covers.

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, Apr 16, 2024 · Original Source